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Donald McMahon

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Publications

TOP 3
Balasubramanian Ganesan; David A Irish; Carl Brothersen; Donald J McMahon
Evaluation of microbial survival post-incidence on fresh Mozzarella cheese.
K M Brown; W R McManus; Donald J McMahon
Starch addition in renneted milk gels: partitioning between curd and whey and effect on curd syneresis and gel microstructure.
F Ortakci; W R McManus; J R Broadbent; Donald J McMahon
Survival of microencapsulated probiotic Lactobacillus paracasei LBC-1e during manufacture of Mozzarella cheese and simulated gastric digestion.

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All Publications

2012: Balasubramanian Ganesan; David A Irish; Carl Brothersen; Donald J McMahon
Evaluation of microbial survival post-incidence on fresh Mozzarella cheese.
Journal of dairy science 2012;95(12):6891-6.
2012: K M Brown; W R McManus; Donald J McMahon
Starch addition in renneted milk gels: partitioning between curd and whey and effect on curd syneresis and gel microstructure.
Journal of dairy science 2012;95(12):6871-81.
2012: F Ortakci; W R McManus; J R Broadbent; Donald J McMahon
Survival of microencapsulated probiotic Lactobacillus paracasei LBC-1e during manufacture of Mozzarella cheese and simulated gastric digestion.
Journal of dairy science 2012;95(11):6274-81.
2012: R Wadhwani; Donald J McMahon
Color of low-fat cheese influences flavor perception and consumer liking.
Journal of dairy science 2012;95(5):2336-46.
2011: Subash Shrestha; James A Grieder; Donald J McMahon; Brian A Nummer
Survival of Salmonella serovars introduced as a post-aging contaminant during storage of low-salt Cheddar cheese at 4, 10, and 21 °C.
Journal of food science 2011;76(9):M616-21.
2011: S Shrestha; J A Grieder; Donald J McMahon; B A Nummer
Survival of Listeria monocytogenes introduced as a post-aging contaminant during storage of low-salt Cheddar cheese at 4, 10, and 21°C.
Journal of dairy science 2011;94(9):4329-35.
2011: Balasubramanian Ganesan; C Brothersen; Donald J McMahon
Fortification of Cheddar cheese with vitamin D does not alter cheese flavor perception.
Journal of dairy science 2011;94(7):3708-14.
2011: Craig J Oberg; L V Moyes; M J Domek; C Brothersen; Donald J McMahon
Survival of probiotic adjunct cultures in cheese and challenges in their enumeration using selective media.
Journal of dairy science 2011;94(5):2220-30.
2011: R Wadhwani; W R McManus; Donald J McMahon
Improvement in melting and baking properties of low-fat Mozzarella cheese.
Journal of dairy science 2011;94(4):1713-23.
2009: Donald J McMahon; H Du; W R McManus; K M Larsen
Microstructural changes in casein supramolecules during acidification of skim milk.
Journal of dairy science 2009;92(12):5854-67.
2009: Donald J McMahon; M M Motawee; W R McManus
Influence of brine concentration and temperature on composition, microstructure, and yield of feta cheese.
Journal of dairy science 2009;92(9):4169-79.
2009: S Martini; J E Thurgood; C Brothersen; R Ward; Donald J McMahon
Fortification of reduced-fat Cheddar cheese with n-3 fatty acids: effect on off-flavor generation.
Journal of dairy science 2009;92(5):1876-84.
2008: Donald J McMahon; B S Oommen
Supramolecular structure of the casein micelle.
Journal of dairy science 2008;91(5):1709-21.
2006: S L Allred; Tilak R Dhiman; Charlotte Brennand; RC Khanal; Donald J McMahon; N D Luchini
Milk and cheese from cows fed calcium salts of palm and fish oil alone or in combination with soybean products.
Journal of dairy science 2006;89(1):234-48.
2005: Donald J McMahon; B Paulson; Craig J Oberg
Influence of calcium, pH, and moisture on protein matrix structure and functionality in direct-acidified nonfat Mozzarella cheese.
Journal of dairy science 2005;88(11):3754-63.
2005: RC Khanal; Tilak R Dhiman; Amy L Ure; Charlotte Brennand; R L Boman; Donald J McMahon
Consumer acceptability of conjugated linoleic acid-enriched milk and cheddar cheese from cows grazing on pasture.
Journal of dairy science 2005;88(5):1837-47.
2003: J Pastorino; Conly L Hansen; Donald J McMahon
Effect of sodium citrate on structure-function relationships of Cheddar cheese.
Journal of dairy science 2003;86(10):3113-21.
2003: AJ Pastorino; Conly L Hansen; Donald J McMahon
Effect of pH on the chemical composition and structure-function relationships of cheddar cheese.
Journal of dairy science 2003;86(9):2751-60.
2003: S R White; Jeffery R Broadbent; Craig J Oberg; Donald J McMahon
Effect of Lactobacillus helveticus and Propionibacterium freudenrichii ssp. shermanii combinations on propensity for split defect in Swiss cheese.
Journal of dairy science 2003;86(3):719-27.
2003: Jeffery R Broadbent; Donald J McMahon; Dennis L Welker; Craig J Oberg; S Moineau
Biochemistry, genetics, and applications of exopolysaccharide production in Streptococcus thermophilus: a review.
Journal of dairy science 2003;86(2):407-23.
2003: Rajiv I Dave; Donald J McMahon; Craig J Oberg; Jeffery R Broadbent
Influence of coagulant level on proteolysis and functionality of mozzarella cheeses made using direct acidification.
Journal of dairy science 2003;86(1):114-26.
2003: AJ Pastorino; N P Ricks; Conly L Hansen; Donald J McMahon
Effect of calcium and water injection on structure-function relationships of cheese.
Journal of dairy science 2003;86(1):105-13.
2003: AJ Pastorino; Conly L Hansen; Donald J McMahon
Effect of salt on structure-function relationships of cheese.
Journal of dairy science 2003;86(1):60-9.
2002: R L Fife; Donald J McMahon; Craig J Oberg
Test for measuring the stretchability of melted cheese.
Journal of dairy science 2002;85(12):3539-45.
2002: B S Oommen; Donald J McMahon; Craig J Oberg; Jeffery R Broadbent; Marie Strickland
Proteolytic specificity of Lactobacillus delbrueckli subsp. bulgaricus influences functional properties of mozzarella cheese.
Journal of dairy science 2002;85(11):2750-8.
2002: AJ Pastorino; Rajiv I Dave; Craig J Oberg; Donald J McMahon
Temperature effect on structure-opacity relationships of nonfat mozzarella cheese.
Journal of dairy science 2002;85(9):2106-13.
2002: Craig J Oberg; Jeffery R Broadbent; Marie Strickland; Donald J McMahon
Diversity in specificity of the extracellular proteinases in Lactobacillus helveticus and Lactobacillus delbrueckii subsp. bulgaricus.
Letters in applied microbiology 2002;34(6):455-60.
2001: Rajiv I Dave; Donald J McMahon; Jeffery R Broadbent; Craig J Oberg
Reversibility of the temperature-dependent opacity of nonfat mozzarella cheese.
Journal of dairy science 2001;84(11):2364-71.
2001: D R Gustafson; Donald J McMahon; John D Morrey; Rubin Nan
Appetite is not influenced by a unique milk peptide: caseinomacropeptide (CMP).
Appetite 2001;36(2):157-63.
2000: B L Petersen; Rajiv I Dave; Donald J McMahon; Craig J Oberg; Jeffery R Broadbent
Influence of capsular and ropy exopolysaccharide-producing Streptococcus thermophilus on Mozzarella cheese and cheese whey.
Journal of dairy science 2000;83(9):1952-6.
1999: Tilak R Dhiman; E D Helmink; Donald J McMahon; R L Fife; Michael W Pariza
Conjugated linoleic acid content of milk and cheese from cows fed extruded oilseeds.
Journal of dairy science 1999;82(2):412-9.
1998: M Chen; J Irudayaraj; Donald J McMahon
Examination of full fat and reduced fat Cheddar cheese during ripening by Fourier transform infrared spectroscopy.
Journal of dairy science 1998;81(11):2791-7.
1998: D Low; J A Ahlgren; D Horne; Donald J McMahon; Craig J Oberg; Jeffery R Broadbent
Role of Streptococcus thermophilus MR-1C capsular exopolysaccharide in cheese moisture retention.
Applied and environmental microbiology 1998;64(6):2147-51.
1998: W H Rice; Donald J McMahon
Chemical, physical, and sensory characteristics of mozzarella cheese fortified using protein-chelated iron or ferric chloride.
Journal of dairy science 1998;81(2):318-26.
1997: S Hekmat; Donald J McMahon
Manufacture and quality of iron-fortified yogurt.
Journal of dairy science 1997;80(12):3114-22.
1993: N Venkatachalam; Donald J McMahon; P A Savello
Role of protein and lactose interactions in the age gelation of ultra-high temperature processed concentrated skim milk.
Journal of dairy science 1993;76(7):1882-94.
1993: Y A el-Samragy; C L Hansen; Donald J McMahon
Production of ultrafiltered skim milk retentate powder. 1. Composition and physical properties.
Journal of dairy science 1993;76(2):388-92.
1992: S Hekmat; Donald J McMahon
Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in ice cream for use as a probiotic food.
Journal of dairy science 1992;75(6):1415-22.
1992: K M Shammet; R J Brown; Donald J McMahon
Proteolytic activity of proteinases on macropeptide isolated from kappa-casein.
Journal of dairy science 1992;75(6):1380-8.