Publications
Caldwell, S., D.J. McMahon, C.J. Oberg, and J.R. Broadbent. 1999. Induction and characterization of Pediococcus acidilacti temperate bacteriophage. System. Appl. Microbiol. 22:414-519.
Hillbrick, G.W., McMahon, D.J., and W. R. McManus. 1999. Microstructure of indirectly and directly heated ultra-high-temperature (UHT) processed milk examined using transmission electron microscopy and immunogold labelling. Food Sci. Technol./Lebensmittel-wissen und-mittel 32: 4886-494.
McMahon, D.J. and C.J. Oberg. 1999. Deconstructing Mozzarella. Dairy Industries Int. 64 (7): 23, 25-26.
McMahon, D. J., R.L. Fife, and C. J. Oberg. 1999. Water partitioning in mozzarella cheese and its relationship to cheese meltability. J. Dairy Sci. 82:1361-1369
Hekmat, S. and D.J. McMahon. 1998. Distribution of iron between caseins and whey proteins in acidified milk. Lebensm.-Wiss. u.-Technol (Food Sci. Technol.) 31:632-638.
McMahon, D.J. and C.J. Oberg. 1998. Influence of fat, moisture and salt on functional properties of mozzarella cheese. Aust. J. Dairy Technol. 53: 42-45
McMahon, D.J. and W.R. McManus. 1998. Rethinking casein micelle structure using electron microscopy J. Dairy Sci. 81:2985-2993
Paulson, B.M., D.J. McMahon and C.J. Oberg. 1998. Influence of salt on appearance, functionality, and protein arrangements in nonfat mozzarella cheese. J. Dairy Sci. 81:2053-2064.
Perry, D., D.J. McMahon and C.J. Oberg. 1997. Effect of exopolysaccharide-producing cultures on moisture retention in low fat mozzarella cheese. J. Dairy Sci. 80:799-805.
McMahon, D.J., M.C. Alleyne, C.J. Oberg and R.L. Fife. 1996. Use of fat replacers in low fat mozzarella cheese. J. Dairy Sci. 79:1911-1921
McMahon, D.J. 1996. Heat-induced changes in beta-lactoglobulin and the stability of UHT milk. In Proceedings of 2nd Biennial Ultra-High Temperature Processing of Milk Symposium, Utah State University, Logan, Utah.
Merrill, R.K., C.J. Oberg, W.R. McManus, M. Kalab, M. and D.J. McMahon. 1996. Microstructure and physical properties of a reduced fat Mozzarella cheese made using Lactobacillus casei adjunct culture. Food Sci. Technol. 29:721-728
McMahon, D.J. 1995. How the microstructure of mozzarella cheese is related to functional properties. Pages 18-26 in Proceedings 32nd Annual Marschall Italian and Specialty Cheese Seminar, Marschall Products, Rhone-Poulenc, Madison, Wisconsin
McMahon, D.J. 1995. Age Gelation of UHT Milk: Changes that occur during storage, their effect on shelflife and the mechanism by which age gelation occurs. Pages 315-326 in Heat Treatments and Alternative Methods, International Dairy Federation. Brussels, Belgium.
McMahon, D.J., M.C. Alleyne, R. Fife and C.J. Oberg. 1994. Using fat replacers in low-fat Mozzarella Cheese. In Proceedings of 11th Utah State University Biennial Cheese Industry Conference, Logan, Utah, August 16-18th.
McMahon, D.J. 1994. Changes in casein micelle structure during UHT processing of milk. In Proceedings of Ultra-High Temperature Processing of Milk Symposium, Utah State University, Logan, Utah, March 2-3, 1994.
McMahon, D.J. 1994. Changes in casein micelle structure during storage of UHT processed milk. In Proceedings of Ultra-High Temperature Processing of Milk Symposium, Utah State University, Logan, Utah, March 2-3, 1994.
McMahon, D.J., C.J. Oberg and W. McManus. 1993. A method for manufacturing reduced-fat Mozzarella Cheese. Pages 27-38 in Proceedings of 30th Marschall Italian Cheese Seminar, Marschall Products, Rhone-Poulenc,Madison, Wisconsin
McMahon, D.J., Oberg C., and W. McManus. 1993. Functionality of Mozzarella cheese. Australian J. Dairy Technol. 48(2):99-104.
McManus, W., McMahon, D.J. and C.J. Oberg. 1993. High-resolution scanning electron microscopy of milk products: A new sample preparation procedure. Food Struct. 12:475-482.
Oberg, C.J., W. McManus, and D.J. McMahon. 1993. Microstructure of Mozzarella cheese during manufacture. Food Structure 12:251-258.
Alleyne, M.C., McMahon, D.J., Youssef, N.N. and S. Hekmat. 1993. An apparatus for a new microcube encapsulation of fluid milk in preparation for transmission electron microscopy. Food Struct. 12:21-30.
Perry, D., 2000. The effect of exopolysaccharide-producing cultures on the moisture retention and functional properties of low fat mozzarella cheese, M.S,
Du, H. 1994. The mechanism of acid coagulation of milk, M.S.
Olsen, D.W. 1992. Zeta-potential of casein micelles as a factor in age gelation of UHT sterilized concentrated milk, M.S.
Venkatachalam,
N. 1992. The role of lactose in the age gelation of ultra-high
temperature processed concentrated milk, M.S.
Venkatachalam, N. 1997. A study of the interactions between milk proteins and soy proteins, Ph.D
Hekmat, S. 1995. Effects of iron fortification on microbiological, chemical, physical, and organoleptic properties of yogurt, Ph.D.
Alleyne, M.C. 1994. Fate of b-lactoglobulin and other milk proteins after ultra-high temperature processing of milk, Ph.D.
Pastorino, A.J., Ricks, N. P., Hansen, C.L., and D. J. McMahon 2000. Effect of water and calcium injection on structure-function attributes of Mozzarella cheese. Annual Meeting, Institute of Food Technologists, Dallas, Texas, June12-14, 2000
Petersen, B. L., Dave, R. I., McMahon, D. J., Oberg, C. J, and J. R. Broadbent. 1999. Influence of capsular and ropy exopolysaccharide-producing Streptococcus thermophilus on Mozzarella cheese and cheese whey. 94th American Dairy Science Association Meeting, J. Dairy Sci. 82(Supp. 1):D5.
Dave, R. I., McMahon, D. J., Oberg, C. J, and J. R. Broadbent. 1999. Factors and mechanism involved in temperature-dependent opacity of non-fat Mozzarella cheese. 94th American Dairy Science Association Meeting, J. Dairy Sci. 82(Supp. 1):D61.
Dave, R. I., McMahon, D. J., and C. J. Oberg. 1999. Effect of salt and storage periods on temperature-dependent opacity of non-fat Mozzarella cheese. Annual Meeting, Institute of Food Technologists, Chicago, Illinois, July 24-29.
McMahon, D.J. and C.J. Oberg. 1999. Influence of salt and calcium on Mozzarella cheese microstructure and functionality. Scanning 99 Food Microstructure Symposium, Chicago, Illinois, April 12-13.
McMahon, D.J. and C.J. Oberg. 1999. Influence of moisture migration on physical characteristics of mozzarella cheese. 1999 Wisconsin Cheese Industry Conference, La Crosse, Wisconsin, April 13-14,
McMahon, D.J. and C.J. Oberg. 1998. How fat, moisture, salt and calcium influence Mozzarella cheese microstructure and functionality. Texel International Dairy Symposium, Telford, England, Nov 19, 1998.
McMahon, D.J. and C.J. Oberg. 1998. Role of calcium and sodium in functionality of Mozzarella cheese. 35th. Marschall Italian and Specialty Cheese Seminar, Madison, Wisconsin, Sep. 16-17th, 1998.
McMahon, D.J. and C.J. Oberg. 1998. Influence of fat, moisture and salt on functional properties of mozzarella cheese. In Proceedings of 13th Utah State University Biennial Cheese Industry Conference, Logan, Utah, August 10-12th.
Paulson, B. M., D. J. McMahon and C.J. Oberg. 1998. Influence of pH, calcium, and moissture on physical properties of nonfat Mozzarella cheese. 93rd American Dairy Science Association Meeting, J. Dairy Sci. 81(Supp. 1):13.
McMahon,
D.J., B. M. Paulson and C. J. Oberg. 1998. Microstructure and ultrastructure of nonfat Mozzarella cheese
made using direct acidification. 93rd American Dairy Science Association
Meeting, J. Dairy Sci. 81(Supp. 1):13.
McMahon, D.J. 1998. Structure of casein micelles. Seminar presentation at Gilbert Chandler Campus of the University of Melbourne, Werribee, Victoria, Australia, July 8.
McMahon, D.J. 1998. Protein changes during storage of UHT milk and mechanism of age gelation. Opening Seminar for Milk Industry UHT Milk Processing Center, University of Queensland, Gatton, Queensland, Australia, July 13.
McMahon, D.J. 1997. Influence of composition on functional properties of Mozzarella cheese. Cheese Technology Forum, Dairy Management Inc., Chicago, Dec 11-12th.
McManus, W.R. and D.J. McMahon. 1997. A new preparation technique for high resolution imaging of protein structure: casein micelles, Microscopy and Microanalysis 3(Suppl. 2, 1997..Proceedings):353-354
Paulson, B.M, D.J. McMahon and C.J. Oberg. 1997. Effect of dry salting and hot brine stretching on the functionality of nonfat mozzarella cheese, 92nd American Dairy Science Association Meeting, J. Dairy Sci. 80(Supp. 1):D10.
Fife, R.L., D.J. McMahon and C.J. Oberg. 1997. Moisture partitioning in low fat and mozzarella cheese and its relationship to cheese microstructure, 92nd American Dairy Science Association Meeting, J. Dairy Sci. 80(Supp. 1):D60.
Venkatachalam,
N., and D.J. McMahon. 1996.
A study of the interaction between milk proteins and soy proteins during
milk coagulation. 211th American Chemical Society Annual Meeting, New
Orleans, March 24-29, 1996.
Venkatachalam, N., M.I. Reddy and D.J. McMahon. 1995. Effect of soy protein isolate on rennet coagulation of milk and microstucture of cheese curd. Annual Meeting, Institute of Food Technologists, Anaheim, California, June 3-7.
Perry, D., C.J. Oberg and D.J. McMahon. 1995. Effects of exopolysaccharide producing cultures on moisture retention in low fat mozzarella cheese. Annual Meeting, Institute of Food Technologists, Anaheim, California, June 3-7.
McManus, W.R., D.J. McMahon and W. Gray. 1995. Changes in calcium and phosphorus distribution in bovine casein micelles following acidification, utilizing electron spectroscopic imaging. Scanning 95 Meeting, J. Scanning Micros. 17(Suppl. 5):129-130
Venkatachalam, N. and D.J. McMahon. 1995. Effect of soy protein on the microstructure of coagulum made with milk-soy blends. Scanning 95 Meeting, J. Scanning Micros. 17(Suppl. 5):
McMahon, D.J. and M.C. Alleyne. 1994. A mechanism for the age gelation of UHT concentrated milk. 24th International Dairy Congress, Melbourne, Australia, Brief Communications & Abstracts
McMahon,
D.J., Fife, R.L., Alleyne, M.C. and C.J. Oberg.
1994. A Comparison of low fat (6% fat) Mozzarella cheese made using
protein or carbohydrate fat mimetics. 89th
American Dairy Science Association Meeting,
J. Dairy Sci. 77(Supp. 1):153
Hekmat,
S., Reddy, M.I., McManus, W.R., and D.J. McMahon.
1994. Binding of iron to
casein and whey proteins and in Fe-fortified yogurt.
89th American Dairy Science Association Meeting,
J. Dairy Sci. 77(Supp. 1):35
Alleyne, M.C. and D.J. McMahon. 1994. Immunolocalization of b-Lactoglobulin in Processed Milk, Yogurt, and Various Cheeses. 89th American Dairy Science Association Meeting, J. Dairy Sci. 77(Supp. 1):25
Alleyne, M.C. and D.J. McMahon. 1994. Immunolocalization of Caseins and Whey Proteins in Milk at Various Stages of treatment from Fresh Whole Milk to Ultra-High Temperature Sterilized Ultrafiltered (3X) Milk Concentrate. 89th American Dairy Science Association Meeting, J. Dairy Sci. 77(Supp. 1):118
Alleyne, M.C. and D.J. McMahon. 1994. Immunolocalization of Caseins and Whey Proteins in Ultra-High Temperature Sterilized Ultrafiltered (3X) Milk Concentrate Stored at Room Temperature Until Gelation. 89th American Dairy Science Association Meeting, J. Dairy Sci. 77(Supp. 1):119
McManus, W.R. and D.J. McMahon. 1994. Calcium and potassium elemental mapping of freeze dried milk and yogurt through electron spectroscopic imaging. Food Microstructure Conference, Toronto, Canada, May 9-11, 1994
McMahon, D.J., C.J. Oberg and W. McManus. 1993. A method for manufacturing reduced-fat Mozzarella Cheese. 30th Annual Marschall Italian Cheese Seminar, Madison, Wisconsin. Sept 29th.
McMahon, D.J. 1993. Functional properties of mozzarella cheese. Dairy Industry Association of Australia Tasmanian Division 8th Annual Conference, Shearwater, Tasmania, Australia, May 14th
McMahon, D.J. 1993. Functional properties of mozzarella cheese. Dairy Industry Association of Australia, 8th Annual Conference, Melbourne, Victoria, Australia, April 1-2nd.
Oberg, C.J., Merrill, R.K. and D.J. McMahon. 1993. Mozzarella cheese: Changes in microstructure during manufacture, aging, and fat reduction. Scanning Microscopy International Meeting, Los Angeles, California, May 8-13
Du, H. and D.J. McMahon. 1993. Microstructural changes in casein micelles during acidification of skim milk. 88th American Dairy Science Association Meeting, J. Dairy Sci. 76(Supp. 1):D132
Oberg, C.J., Merrill, R.K. and D.J. McMahon. 1992. Microstructure of Mozzarella cheese. 29th Annual Marschall Italian Cheese Seminar, Madison, Wisconsin, Sept. 16-17.
Olson, D.W. and D.J. McMahon. 1992. Zeta-potential of casein micelles as a factor in age gelation of ultra-high temperature sterilized concentrated milk. 87th American Dairy Science Association Meeting, J. Dairy Sci. 75(Supp. 1):D57.
Olson, D.W. and D.J. McMahon. 1991. Zeta-potential of casein micelles in UHT-treated ultrafiltered skim milk. 86th American Dairy Science Association Meeting, . Dairy Sci. 74(Supp. 1):D155
Kalpalathika, P.V.M., N. Venkatachalam and D.J. McMahon. 1991. The effect of storage of UHT sterilized skim milk concentrates on their z‑potential, particle size, browning and viscosity. 86th American Dairy Science Association Meeting, J. Dairy Sci. 74(Supp. 1):D156.
Venkatachalam, N. and D.J. McMahon. 1991. Effect of lactose concentration on age gelation of UHT sterilized skim milk concentrate. 86th American Dairy Science Association Meeting, J. Dairy Sci. 74(Supp. 1):D62
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