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Donald McMahon

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Agricultural Experiment Station

Professor, Director of WDC | Dairy Foods, Cheese Technology, Milk Proteins

Professor

Educational Background

PhD, Nutrition & Food Sciences, Utah State University, 1983
Enzymic milk coagulation: Casein micelle aggregation and curd formation
Other, Applied Chemistry, Royal Melbourne Institute of Technology, 1978
Other, Applied Chemistry, Warrnambool Institute of Advanced Education, 1973





Contact Information

Office Hours: By Appointment
Go toOffice Location: NFS 248B
DialPhone: 435-797-3644
SendEmail: donald.mcmahon@usu.edu

Awards

Distinguished Professo, 2014

College of Agriculture and Applied Sciences, Utah State University

Fellow, 2012

American Dairy Science Association

Journal of Dairy Science® Most Cited Award, 2011

American Dairy Science Association

ADSA International Dairy Foods Association Dairy Processing Research Award, 2007

Utah Academy of Arts and Sciences Distinguished Service to Sciences, 2001

ADSA Gist-brocades Award for outstanding contribution to understanding cheese structure and functionality, 1999

Winder Professorship, 1999

Nutrition and Food Sciences Dept, Utah State University

ADSA Cheese and Cultured Products Research Award, 1999

NFS Department Researcher of the Year, 1991

Fellowship - Food Science, 1981

Graduate Fellowship, 1981

President's Fellowship, 1980


  • Oberg, C.J, Moyes, L., Brothersen, C., McMahon, D.J, (2009). Methodology for differentiation of lactic acid bacteria in cheese made with probiotic adjunct cultures. American Dairy Science Association Annual Meeting, J. Dairy Science *
  • Brothersen, C., McMahon, D.J, Pettee, B., (2009). Partitioning of omega-3 fatty acids in Cheddar cheese curd and whey. J. Dairy Science *
  • Oberg, C.J, Moyes, L., Brothersen, C., McMahon, D.J, (2009). Survival of probiotic adjunct cultures added to low-fat, reduced fat, and full fat cheddar cheese. American Dairy Science Association Annual Meeting, J. Dairy Science *
  • McManus, W.R, Garg, N., McMahon, D.J, (2009). Distribution of fat in comminuted cheese at varying fat levels and storage times using laser scanning confocal microscopy and textural analysis. American Dairy Science Association Annual Meeting, J. Dairy Science *
  • Larsen, K.M, McMahon, D.J, McManus, W.R, (2009). Effects of starch addition on a low-fat cheese model system. J. Dairy Science *
  • Motawee, M.M, McMahon, D.J, (2009). Fate of aflatoxin M1 during manufacture and brining of feta cheese. American Dairy Science Association Annual Meeting, J. Dairy Science *
  • McMahon, D.J, Motawee, M.M, McManus, W.R, (2009). Influence of brine concentration and temperature on composition, microstructure and yield of feta cheese. American Dairy Science Association Annual Meeting, J. Dairy Science *
  • Tippetts, M., Martini, S., Brothersen, C., McMahon, D.J, (2009). Retention of vitamin D fortified emulsions in bench-top cheese. Dairy Science Association Annual Meeting, J. Dairy Science *
  • Drake, M.A, Miracle, R.E, McMahon, D.J, (2009). The influence of sodium chloride on flavor of natural Cheddar. J. Dairy Science *
  • McMahon, D.J, (2009). Improving the baking and melting of low fat Mozzarella cheese. J. Dairy Science *
  • Miracle, R.E, McMahon, D.J, Drake, M.A, (2008). Flavor chemistry of cheddar cheeses with varying fat contents.. ADSA Annual Meeting, J. Dairy Sci. *
  • McMahon, D.J, Brothersen, C., (2008). Influence of comminuting curd on curd particle size, moisture content and cohesiveness of 50%-reduced fat cheddar cheese. ADSA Annual Meeting, J. Dairy Sci. *
  • Drake, M.A, Brighton, D.J, McMahon, D.J, Broadbent, J.R, (2008). Sensory and microbiological properties of cheddar cheese made with different fat content.. ADSA Annual Meeting, J. Dairy Sci. *
  • Thurgood, J.E, Brothersen, C., Martini, S., McMahon, D.J, (2008). Sensory evaluation of reduced fat cheddar cheese fortified with omega-3 fatty acids for oxidized, rancid and fishy flavor attributes. ADSA Annual Meeting, J. Dairy Sci. *
  • McMahon, D.J, (2007). Improving the quality of low fat cheese. ADSA Annual Meeting, Journal Dairy Science *
  • Adams, S.P, McMahon, D.J, Broadbent, J.R, Larsen, S.L, M.D, (2007). Strategies for the manufacture of low fat cheddar cheese. ADSA Annual Meeting, Journal Dairy Science *
  • Rasmussen, T.C, McMahon, D.J, Broadbent, J.R, Oberg, C.J, (2007). Texture profile analysis and melting in relation to proteolysis as influenced by aging temperature and cultures in Cheddar cheese. ADSA Annual Meeting, Journal Dairy Science *
  • Joseph, P.J, McMahon, D.J, Broadbent, J.R, Oberg, C.J, (2006). Hydrolysis of caseins in Cheddar cheese: effects of temperature and coagulants. J. Dairy Sci., Am. Dairy Sci. Assoc. Annual Meeting *
  • Rasmussen, T.C, McMahon, D.J, Broadbent, J.R, Oberg, C.J, (2006). Influence of adjunct cultures and accelerated ripening on texture and melting properties of Cheddar cheese. J. Dairy Sci., Am. Dairy Sci. Assoc. Annual Meeting *
  • Pastorino, A.J, Hansen, C.L, McMahon, D.J, (2003). Effect of salt on structure-function relationships of cheese.. Annual Meeting, Institute of Food Technologists
  • Oberg, C.J, Broadbent, J.R, McMahon, D.J, (2002). Applications of EPS Production by LAB. American Dairy Science Association Mtg, J. Dairy Sci. *
  • Oommen, B.S, McMahon, D.J, (2002). Coagulation Properties of Skim Milk Fortified with Various Milk Proteins. American Dairy Science Association Mtg, J. Dairy Sci. *
  • Oommen, B.S, McMahon, D.J, (2002). Effect of method and time of hydration on structure of dried milk proteins. American Dairy Science Association, J. Dairy Sci. *
  • Pastorino, A.J, Hansen, C.L, McMahon, D.J, (2002). Effect of pH on Chemical and Functional Properties of Cheese. American Dairy Science Association Meeting, J. Dairy SCi. *
  • Khanal, R.C, Dhiman, T.R, McMahon, D.J, Boman, R.L, (2002). Influence of Diet on CLA Content of Milk, Cheese Blood Serum. American Dairy Science Association Mtg, J. Dairy Sci. *
  • Oommen, B.S, McMahon, D.J, McManus, W.R, (2001). A Comparitive Study of the Microstructure of Caseins in Dried Milk. 96th American Dairy Science Association Meeting, J. Dairy Sci. *
  • Singleton, T.J, McMahon, D.J, Broadbent, J.R, (2001). Effect of microbial exopolysaccharide on functionality in high moisture cheese. 96th American Dairy Science Assoc. Mtg., J. Dairy Sci. *
  • Oommen, B.S, McMahon, D.J, Broadbent, J.R, Oberg, C.J, (2001). Influence of proteolytic enzymes from thermophilic lactic acid bacteria on the functional properties of mozzarella cheese. 96th American Dairy Science Association Meeting, J. Dairy Sci. *
  • Sharma, P., Dave, R.I, Muthukumarappan, K., McMahon, D.J, Broadbent, J.R, (2001). Melt and proteolysis of mozzarella cheese as affected by starter culture and coagulating enzymes. 96th American Dairy Science Assoc. Mtg., J. Dairy Sci. *
  • Pastorino, A.J, Picks, N.P, Hansen, C.L, McMahon, D.J, (2001). Salt and Calcium Distribution in Injected Cheese. 96th American Dairy Science Association Meeting, J. Dairy Sci. *
  • Pastorino, A.J, Dave, R.I, Oberg, C.J, McMahon, D.J, (2001). Temperature effect on structure-opacity relationships of nonfat mozzarella cheese. 96th American Dairy Science Association Meeting, J. Dairy Sci. *
  • Hillbrick, G.W, McMahon, D.J, McManus, W.R, (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 *
  • McMahon, D.J, Alleyne, M.C, (1994). A Mechanism for the Age Gelation of UHT Concentrated Milk. 24th Intrl. Dairy Congress, Montreal, Brief Communications & Abstracts *

Publications - Books & Book Chapters

    Book Chapters

  • McMahon, D.J, Vollmer, A., (2016). Microstructure of Cheese: The Oxford Companion to Cheese. *
  • McMahon, D.J, Oberg, C.J, Pasta-Filata Cheese: Cheese: Cheese Chemistry Physics and Microbiology. 4th Ed., Vol. 2, Cheese Technology and Major Cheese Groups. Elsevier Publishers
  • Walsh, M.K, McMahon, D.J, Duncan, S., (2013). Milk and Dairy Foods. : Food Chemistry Third Edition: Principles and Applications. . Science Technology System
  • McMahon, D.J, Oommen, B.S, (2013). Casein micelle structure, functions and interactions: Advanced Dairy Chemistry Proteins . Kluwer Academic/Plenum Publishers
  • McMahon, D.J, Oberg, C.J, (2011). Cheese: Pasta-filata cheeses: Low-moisture part-skim Mozzarella (Pizza cheese): Encyclopedia of Dairy Sciences, Vol. 1., 2nd. Edition. *

* Has not been peer reviewed

Publications - Fact Sheets

    * Has not been peer reviewed

    Publications - Curriculum

      * Has not been peer reviewed

      Publications - Journal Articles

        Academic Journal

      • Lu, Y., McMahon, D.J, Vollmer, A., (2017). Investigating rennet coagulation properties of recombined highly concentrated micellar casein concentrate and cream for use in cheese making. J. Dairy Sci., 5132-5143. doi: https://doi.org/10.3168/jds.2016-11648
      • Brothersen, C., McMahon, D.J, Legako, J., Martini, S., (2016). Comparison of milk oxidation by exposure to LED and fluorescent light.. Journal of Dairy Science, 99, 2537-2544. doi: 10.3168/jds.2015-9849
      • Lu, Y., McMahon, D.J, Vollmer, A., (2016). Investigating cold gelation properties of recombined highly concentrated micellar casein concentrate and cream for use in cheese making. J. Dairy Sci., 99:7, 5132-5143. doi: http://dx.doi.org/10.3168/jds.2015-10791
      • Oberg, C.J, Oberg, T.S, Culumber, M., Ortakci, F., Broadbent, J.R, McMahon, D.J, (2016). Lactobacillus wasatchensis sp. nov., a non-starter lactic acid bacteria isolated from aged Cheddar cheese. International Journal of Systematic and Evolutionary Microbiology, 66:1, 158-164. doi: 10.1099/ijsem.0.000689
      • Ortakci, F., Broadbent, J.R, Oberg, C.J, McMahon, D.J, (2015). Late blowing of Cheddar cheese induced by accelerated ripening and ribose and galactose supplementation in presence of a novel obligatory heterofermentative nonstarter lactobacilli species. Journal of Dairy Science, 98:11, 7460–7472. doi: doi.org/10.3168/jds.2015-9468
      • Ortakci, F., Broadbent, J.R, Oberg, C.J, McMahon, D.J, (2015). Growth and gas formation by Lactobacillus wasatchensis, a novel obligatory heterofermentative nonstarter lactic acid bacterium, in Cheddar-style cheese made using a Streptococcus thermophilus starter. Journal of Dairy Science, 98, 7473–7482. doi: doi.org/10.3168/jds.2015-9556
      • Lu, Y., McMahon, D.J, Metzger, L.E, Kommineni, A., Vollmer, A., (2015). Solubilization of rehydrated frozen highly concentrated micellar casein for use in liquid food applications. Journal of Dairy Science, 98:9, 5917–5930. doi: doi.org/10.3168/jds.2015-9482
      • Oberg, E.N, Oberg, C.J, Motawee, M.M, Martini, S., McMahon, D.J, (2015). Increasing stringiness of low-fat mozzarella string cheese using polysaccharides. Journal of Dairy Science, 98, 4243–4254. doi: doi.org/10.3168/jds.2014-8733
      • Ortakci, F., Broadbent, J.R, Obeg, C.J, McMahon, D.J, (2015). Growth and gas production of a novel obligatory heterofermentative Cheddar cheese nonstarter lactobacilli species on ribose and galactose.. Journal of Dairy Science, 98, 3645-3654. doi: doi.org/10.3168/jds.2014-9293
      • Barden, L., Osborne, J., McMahon, D.J, Foegeding, E.A, (2015). Investigating the filled gel model in Cheddar cheese through use of Sephadex beads. Journal of Dairy Science, 98, 1502-1516. doi: doi.org/ 10.3168/jds.2014-8597
      • Lu, Y., McMahon, D.J, (2015). Effects of sodium chloride salting and substitution with potassium chloride on whey expulsion of Cheddar cheese. Journal of Dairy Science, 98, 78-88. doi: doi.org/ 10.3168/jds.2014-8600
      • McMahon, D.J, Oberg, C.J, Drake, M., Farkye, N., Moyes, L., Arnold, M., Ganesan, B., Steele, J.L, Broadbent, J.R, (2014). Impact of sodium, potassium, magnesium, and calcium salt cations on pH, proteolysis, organic acids, and microbial populations during storage of full fat Cheddar cheese. Journal of Dairy Science, 97, 4780–4798.
      • Porcellato, D.C, Brighton, C., McMahon, D.J, Oberg, C.J, Lefevre, M., Broadbent, J.R, Steele, J.L, (2014). Application of ARISA to assess the influence of salt content and cation type on microbiological diversity of Cheddar cheese.. Lett. Applied Microbiol., 59, 207-216. doi: 10.1111/lam.12263
      • Ganesan, B., Larsen, K., Irish, D., Brothersen, C., McMahon, D.J, (2014). Manufacture and sensory analysis of reduced and low sodium Cheddar and Mozzarella cheeses. J. Dairy Science, 97:4, 1970–1982. doi: doi.org/ 10.3168/jds.2013-7443
      • Ganesan, B., Brothersen, C., McMahon, D.J, (2014). Fortification of foods with omega-3 polyunsaturated fatty acids. Crit. Rev. Food Sci. Nutr, 54:1, 98-114.
      • Broadbent, J.R, Brighton, C., McMahon, D.J, Farkye, N., Johnson, M., Steele, J.L, (2013). Microbiology of Cheddar Cheese Made With Different Fat Contents Using a Lactococcus lactis Single-Strain Starter. Journal of Dairy Science, 96, 4212-4222.
      • Broadbent, J.R, Brighton, C., McMahon, D.J, Farkye, N., Johnson, M.E, Steele, J.L, (2013). Microbiology of Cheddar Cheese Made With Different Fat Contents Using a Lactococcus lactis Single-Strain Starter. Journal of Dairy Science, 96, 4212-4222.
      • Ganesan, B., Irish, D., Brothersen, C., McMahon, D.J, (2012). Evaluation of microbial survival post incidence on fresh Mozzarella cheese. Journal of Dairy Science, 95:12, 6891-6896. doi: 10.3168/jds.2012-5390
      • Tippetts, M., Martini, S., Brothersen, C., McMahon, D.J, (2012). Fortification of Cheese with Vitamin D3 using Dairy Protein Emulsions as Delivery Systems. Journal of Dairy Science, 95, 4768-4774. doi: doi:10.3168/jds.2011-5134
      • Brown, K.M, McManus, W.R, McMahon, D.J, (2012). Starch addition in renneted milk gels: Partitioning between curd and whey and effect on curd syneresis and gel microstructure. J. Dairy Sci., 95:12, 6871–6881 . doi: doi.org/ 10.3168/jds.2011-5191
      • Ortakci, F., Broadbent, J.R, McManus, W.R, McMahon, D.J, (2012). Survival of microencapsulated probiotic Lactobacillus paracasei LBC-1e during manufacture of Mozzarella cheese and simulated gastric digestion. J. Dairy Sci., 95:11, 6274–6281 . doi: http://dx.doi.org/ 10.3168/jds.2012-5476
      • Wadhwani, R., McManus, W.R, McMahon, D.J, (2012). Color of low-fat cheese influences flavor perception and consumer liking. J. Dairy Sci., 95:5, 2336–2346. doi: 10.3168/jds.2011-5142
      • Fuca, N., McMahon, D.J, Caccamo, M., Tuminello, L., La Terra, S., Manenti, M., Licitra, G., (2012). Effect of brine composition and brining temperature on cheese physical properties in Ragusano cheese. J. Dairy Sci., 95:1, 460-470. doi: 10.3168/jds.2011-4438
      • Ganesan, B., Brothersen, C., McMahon, D.J, (2011). Fortification of Cheddar cheese with vitamin D does not alter cheese flavor perception. J. Dairy Sci., 94:7, 3708–3714. doi: doi: 10.3168/jds.2010-4020
      • Oberg, C.J, Moyes, L.V, Domek, M.J, Brothersen, C.F, McMahon, D.J, (2011). Survival of probiotic adjunct cultures in cheese and challenges in their enumeration using selective media. . J. Dairy Sci., 94:5, 2220–2230. doi: 10.3168/jds.2010-3934
      • Wadhwani, R., McManus, W.R, McMahon, D.J, (2011). Improvement in melting and baking properties of low fat Mozzarella cheese. J. Dairy Sci., 94:4, 1713–1723 . doi: 10.3168/jds.2010-3952
      • Ganesan, B., Brothersen, C., McMahon, D.J, Fortification of foods with omega-3 polyunsaturated fatty acids. Critical Reviews in Food Science and Nutrition
      • Drake, M.A, Miracle, R.E, McMahon, D.J, (2010). Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses. J Dairy Sci., 93, 5069-5081. doi: 10.3168/jds.2010-3346
      • Rogers, N.R, McMahon, D.J, Daubert, C.R, Berry, T.K, Foegeding, E.A, (2010). Rheological properties and microstructure of Cheddar cheese made with different fat contents. J. Dairy Sci., 93, In press.
      • Thurgood, J., Ward, R.E, Martini, S., Brotherson, C., McMahon, D.J, (2009). Fortification of cheddar cheese with EPA/DHA. Journal of Dairy Science, In Press
      • Martini, S., Thurgood, C., Brothersen, C., Ward, R., McMahon, D.J, (2009). Fortification of reduced-fat Cheddar cheese with n-3 fatty acids:Effect on off-flavor generation. Journal of Dairy Science, 92, 1876-1884.
      • McMahon, D.J, Du, H., McManus, W.R, Larsen, K.M, (2009). Microstructural changes in casein supramolecules during acidification of skim milk. J. Dairy Science, 92, 5854-5867.
      • Rogers, N.R, Drake, M.A, Daubert, C.R, McMahon, D.J, Bletsch, T.K, Foegeding, E.A, (2009). The effect of aging on low, reduced, and full fat cheddar cheese texture.. J. Dairy Science, 92, 4756-4772.
      • McMahon, D.J, Motawee, M.M, McManus, W.R, (2009). Influence of brine concentration and temperature on composition, microstructure and yield of feta cheese. J. Dairy Science, 92, 4169-4179.
      • Motawee, M.M, Bauer, J., McMahon, D.J, (2009). Survey of Aflatoxin M1 in Cow, Goat, Buffalo and Camel Milks in Ismailia-Egypt Using ELISA. Bull. Environ. Contam. Tox, 83:5, 766-769.
      • McMahon, D.J, Adams, S.L, McManus, W.R, (2009). Hardening of high protein nutrition bars and sugar/polyol-protein phase separation. J. Food Science, 74, E312-321.
      • Motawee, M.M, McMahon, D.J, (2009). Fate of aflatoxin M1 during manufacture and storage of feta cheese. J. Food Science, 74:5, T42-45. doi: doi: 10.1111/j.1750-3841.2009.01158.x
      • Johnson, M.E, Kapoor, D.J, McMahon, D.J, McCoy, D.R, Narasimmon, R.G, (2009). Reduction of sodium and fat levels in natural and processed cheeses: scientific and technological aspects.. Comprehensive Reviews Food Science and Safety, 8:3, 252-268.
      • Sharp, M., McMahon, D.J, Broadbent, J.R, (2008). Comparative evaluation of yogurt and low-fat Cheddar cheese as delivery vehicles for probiotic Lactobacillus casei. J. Food Sci., 73, M375-M377.
      • McMahon, D.J, Oommen, B.S, (2008). Supramolecular structure of the casein micelle. Journal Dairy Science, 91, 1709-1721.
      • Carunchia Whetstine, M.E, Drake, M.A, Broadbent, J.R, McMahon, D.J, (2006). Enhanced nutty flavor formation in Cheddar cheese made with a malty Lactococcus lactis adjunct culture.. J. Dairy Sci., 89, 3277-3284.
      • Allred, S.L, Dhiman, T., Brennand, C.P, Broadbent, J.R, McMahon, D.J, Luchini, N.D, (2006). Milk and cheese from cows fed calcium salts of palm and fish oil alone or in combination with soybean products.. J. Dairy Sci., 89, 234-248.
      • Khanal, R.C, Dhiman, T., Ure, A.L, Brennand, C.P, Boman, R.L, McMahon, D.J, (2005). Consumer acceptability of conjugated linoleic acid-enriched milk and cheddar cheese from cows grazing on pasture. J. Dairy Sci., 88, 1837-1847.
      • McMahon, D.J, Paulson, B.M, Oberg, C.J, (2005). Influence of calcium, pH and moisture on protein matrix structure and functionality in direct acidified nonfat mozzarella cheese.. J. Dairy Sci., 88, 3754-3763.
      • Broadbent, J.R, McMahon, D.J, Welker, D., Oberg, C.J, Moineau, S., (2003). Biochemistry, genetics, and applications of exopolysaccharide production in Streptococcus thermophilus: a review. J. Dairy Sci., 86:407-423
      • Pastorino, A.J, Ricks, N.P, Hansen, C.L, McMahon, D.J, (2003). Effect of calcium and water injection on structure-function relationships of cheese. J. Dairy Sci., 86, 122-131.
      • White, S.L, Broadbent, J.R, Oberg, C.J, McMahon, D.J, (2003). Effect of Lactobacillus helveticus and Propionibacterium freudenrichii ssp. shermanii Combinations on Propensity for Split Defect in Swiss Cheese. Journal Dairy Science, 86, 719-727.
      • Pastorino, A.J, Hansen, C.L, McMahon, D.J, (2003). Effect of pH on the chemical composition and structure-function relationships of cheese. J. Dairy Sci., 86, 2751-2760.
      • Pastorino, A.J, Hansen, C.L, McMahon, D.J, (2003). Effect of salt on structure-function relationships of cheese.. J. Dairy Sci., 86, 60-69.
      • Pastorino, A.J, Hansen, C.L, McMahon, D.J, (2003). Effect of sodium citrate on the chemical compositon and structure-function relationships of cheese. J. Dairy Sci., 86, 3113-3121.
      • Dave, R.I, Oberg, C.J, McMahon, D.J, (2003). Influence of coagulant level on proteolysis and functionality of mozzarella cheese made using direct acidification. J. Dairy Sci., 86, 114-126.
      • Dave, R.I, McMahon, D.J, Broadbent, J.R, Oberg, C.J, (2003). Influence of coagulant level on proteolysis and functionality of Mozzarella cheese made using direct acidification. J. Dairy Sci., 86, 114-126.
      • Dave, R.I, Sharma, P., McMahon, D.J, (2003). Melt and rhoelogical properties of Mozzarella cheese as affected by starter culture and coagulating enzymes. Le Lait, 83, 61-77.
      • Oberg, C.J, Broadbent, J.R, Strickland, M., McMahon, D.J, (2002). Diversity in specificity of the extracellular proteinases in Lactobacillus helveticus and Lactobacillus delbrueckii subsp. Bulgaricus. Letters Appl. Microbiol., 34, 1-6.
      • Oommen, B.S, McMahon, D.J, Oberg, C.J, Broadbent, J.R, Strickland, M., (2002). Proteolytic specificity of Lactobacillus delbrueckii subsp. bulgaricus influences functional properties of mozzarella cheese. J. Dairy Sci., 85, 2750-2758.
      • Pastorino, A.J, Dave, R.I, Oberg, C.J, McMahon, D.J, (2002). Temperature effect on structure-opacity relationships of nonfat mozzarella cheese. J. Dairy Sci., 85, 2106-2113.
      • Fife, R.L, McMahon, D.J, Oberg, C.J, (2002). Test for Measuring the Stretchability of Melted Cheese. J. Dairy Sci., 85, 3539-3545.
      • McMahon, D.J, (2001). Appetite is Not Influenced by a Unique Milk Peptide: Caseinomacropeptide (CMP). Appetite, 36, 157-63.
      • Dave, R.I, McMahon, D.J, Broadbent, J.R, Oberg, C.J, (2001). Reversibility of the temperature-dependent opacity of nonfat mozzarella cheese. J. Dairy Science, 84, 2364-2371.
      • Broadbent, J.R, McMahon, D.J, Oberg, C.J, Welker, D.L, (2001). Use of exopolysaccharide-producing cultures to improve the functionality of low fat cheese. Int. Dairy J., 11:433-439
      • Broadbent, J.R, McMahon, D.J, Oberg, C.J, Welker, D.L, (2001). Use of exopolysaccharide-producing cultures to improve the functionality of low fat cheese.. Int. Dairy J., 11, 433-439.
      • Petersen, B.L, Dave, R.I, McMahon, D.J, Oberg, C.J, Broadbent, J.R, (2000). Influence of capsular and ropy exopolysaccharide-producing Streptococcus thermophilus on Mozzarella cheese and cheese whey. J. Dairy Sci., 83, 1952-1956.
      • Petersen, B.L, Dave, R.I, McMahon, D.J, Oberg, C.J, Broadbent, J.R, (2000). Influence of capsular and ropy exopolysaccharide-producing Streptococcus thermophiluson mozzarella cheese and cheese whey. J. Dairy Sci., 83, 1952-1956.
      • Dhiman, T.R, Helmink, E.D, McMahon, D.J, Fife, R.L, Pariza, M.W, (1999). Conjugated linoleic acid content of milk and cheese from cows fed extruded oilseeds.. J. Dairy Sci., 82, 412-419.
      • Caldwell, S., McMahon, D.J, Oberg, C.J, Broadbent, J.R, (1999). Induction and characterization of Pediococcus acidilacti temperate bacteriophage. System. Appl. Microbiol., 22, 414-519.
      • Irudayaraj, J., Chen, M., McMahon, D.J, (1999). Texture development in cheddar cheese during ripening. Canadian Ag. Eng., 41, 253-258.
      • McMahon, D.J, Fife, R.L, Oberg, C.J, (1999). Water partitioning in mozzarella cheese and its relationship to cheese meltability. J. Dairy Sci., 82, 1361-1369.
      • Rice, W.H, McMahon, D.J, (1998). Chemical, physical, and sensory characteristics of mozzarella cheese fortified using protein-chelated iron or ferric chloride. J. Dairy Sci., 81, 318-326.
      • Oberg, C.J, Broadbent, J.R, McMahon, D.J, (1998). Developments in Thermophilic Starter Cultures for Cheese. Aust. J. Dairy Techol., 53, 46-48.
      • Hekmat, S., McMahon, D.J, (1998). Distribution of iron between caseins and whey proteins in acidified milk. Lebensm-Wiss. u.-Technol (Food Sci. Technol.), 31, 632-638.
      • Hillbrick, G.C, McMahon, D.J, Deeth, H.C, (1998). Electrical impedance particle size method (coulter counter) detects the large fat globules in poorly homogenized UHT processed milk. Australian J. Dairy Technol., 53, 17-21.
      • Chen, M., Irudayaraj, J., McMahon, D.J, (1998). Examination of full fat and reduced fat cheddar cheese during ripening by fourier transform infrared spectroscopy. J. Dairy Sci., 81, 2791-2797.
      • Paulson, B.M, McMahon, D.J, Oberg, C.J, (1998). Influence of salt on appearance, functionality, and protein arrangements in nonfat mozzarella cheese. J. Dairy Sci., 81, 2053-2064.
      • Caldwell, S., Hutkins, D.J, McMahon, D.J, Oberg, C.J, Broadbent, J.R, (1998). Lactose and galactose uptake by genetically engineered Pediococcus species. Appl. Microbiol. Biotechnol., 49, 315-320.
      • Caldwell, S., Hutkins, R.W, McMahon, D.J, Oberg, C.J, Broadbent, J.R, (1998). Lactose and galactose uptake by genetically engineered Pediococcus species. Appl. Microbiol. Biotechnol. 49:315-320
      • Perry, D., McMahon, D.J, Oberg, C.J, (1998). Manufacture of low fat mozzarella cheese using exopolysaccharide-producing starter cultures. J. Dairy Sci., 81, 563-566.
      • McMahon, D.J, McManus, W.R, (1998). Rethinking Casein Micelle Structure Using Electron Microscopy. J. Dairy Sci., 81, 2985-2993.
      • Low, D., Ahlgren, J.A, Horne, D., McMahon, D.J, Oberg, C.J, Broadbent, J.R, (1998). Role of Streptococcus thermophilus MR-1C capsular exopolysaccharide in cheese moisture retention. Appl. Environ. Microbiol., 64, 2147-2151.
      • Low, D., Horne, D., McMahon, D.J, Oberg, C.J, Broadbent, J.R, (1998). Role of Streptococcus thermophilus MR-1C capsular exopolysaccharide in cheese moisture retention. Appl. Environ. Microbiol. 64:2147-2151
      • Perry, D., McMahon, D.J, Oberg, C.J, (1997). Effect of exopolysaccharide-producing cultures on moisture retention in low fat mozzarella cheese. J. Dairy Sci., 80, 799-805.
      • McMahon, D.J, Orme, B.J, Ernstrom, C.A, (1997). Improving fermentation and fat retention when making cheeses from ultrafiltered milk. Aust. J. Dairy Technol., 52, 53-57.
      • Hekmat, S., McMahon, D.J, (1997). Manufacture and microbial analysis of iron fortified yogurt. J. Dairy Sci., 80, 3114-3122.
      • Smith, M., McMahon, D.J, (1996). Aseptic rennet coagulation of UHT milk concentrates for manufacture of a dairy dessert. J. Dairy Sci., 79, 1513-1520.
      • Caldwell, S., McMahon, D.J, Oberg, C.J, Broadbent, J.R, (1996). Development and characterization of lactose-positive Pediococcus species for milk fermentation. Appl. Environ. Microbiol. 62:936-941
      • Fife, R.L, McMahon, D.J, Oberg, C.J, (1996). Functionality of Low Fat Mozzarella Cheese.. J. Dairy Sci., 79, 1903-1910.
      • Merrill, R.K, Oberg, C.J, McManus, W.R, Kalab, M., McMahon, D.J, (1996). Microstructure and physical properties of a reduced fat Mozzarella cheese made using Lactobacillus casei adjunct culture. Food Sci. Technol., 29, 721-728.
      • Yousif, B., McMahon, D.J, Shammet, K.M, (1996). Milk clotting enzyme from Solanum dobium plant. Int. Dairy J., 6, 637-644.
      • McMahon, D.J, Alleyne, M.C, Oberg, C.J, Fife, R.L, (1996). Use of Fat Replacers in Low Fat Mozzarella Cheese. J. Dairy Sci., 79, 1911-1921.
      • McMahon, D.J, (1995). Development and characterization of lactose-positive Pediococcus species for milk fermentation. Appl. Environ. Microbiol., 62, 936-941.
      • Blake, M.R, Weimer, B.C, McMahon, D.J, Savello, P.A, (1995). Sensory and microbial quality of milk processed for extended shelf life by direct steam injection. J. Food Protection, 58, 1007-1013.
      • Merrill, R.K, Oberg, C.J, McMahon, D.J, (1994). Mozzarella cheese: A method for manufacturing reduced fat mozzarella cheese. J. Dairy Sci., 77, 1783-1789.
      • Orme, B.J, McMahon, D.J, Thunell, R.K, (1994). Variable growth and acid production by lactococci in whole milk concentrated by ultrafiltration and diafiltration. J. Dairy Sci., 77, 3454-3459.
      • Alleyne, M.C, McMahon, D.J, Youssef, N.N, Hekmat, S., (1993). An apparatus for a new microcube encapsulation of fluid milk in preparation for transmission electron microscopy. Food Struct., 12, 21-30.
      • McMahon, D.J, Yousif, B.H, Kalab, M., (1993). Effect of whey protein denaturation on structure of casein micelles and their rennetability after ultra-high temperature processing of milk. Intrl. Dairy J., 3, 239-256.
      • McMahon, D.J, Oberg, C., McManus, W., (1993). Functionality of Mozzarella cheese. Australian J. Dairy Technol., 48:2, 99-104.
      • McManus, W., McMahon, D.J, Oberg, C.J, (1993). High-resolution scanning electron microscopy of milk products: A new sample preparation procedure. Food Struct., 12, 475-482.
      • Oberg, C.J, McManus, W., McMahon, D.J, (1993). Microstructure of Mozzarella cheese during manufacture. Food Structure, 12, 251-258.
      • El-Samragy, Y.A, Hansen, C.L, McMahon, D.J, (1993). Production of ultrafiltered skim milk retentate powder. 2. Functional properties. J. Dairy Sci., 76, 2886-2890.
      • El-Samragy, Y.A, Hansen, C.L, McMahon, D.J, (1993). Production of ultrafiltered skim milk retentate powder. I. Composition and physical properties. J. Dairy Science, 76, 388-392.
      • Venkatachalam, N., McMahon, D.J, Savello, P.A, (1993). Role of protein and lactose interactions in the age gelation of ultra-high temperature processed concentrated skim milk. J. Dairy Sci., 76, 1882-1894.
      • Shammet, K.M, Brown, R.J, McMahon, D.J, (1992). Characteristics of Macropeptides Isolated from Whole Casein and K-Casein. Milchwissenschaft, 47, 615-619.
      • Shammet, K.M, McMahon, D.J, Ernstrom, C.A, (1992). Effect of acidification and heat treatment on the quality of white soft cheese from ultrafiltered whole milk retentate. Milchwissenschaft, 47:9, 553-557.
      • Shammet, K.M, Brown, R.J, McMahon, D.J, (1992). Proteolytic Activity of Some Milk-Clotting Enzymes on k-casein. J. Dairy Sci., 75, 1373-1379.
      • Shammet, K.M, Brown, R.J, McMahon, D.J, (1992). Proteolytic activity of some proteinases on macropeptide isolated from k-casein. J. Dairy Sci., 75, 1380-1388.
      • Hekmat, S., McMahon, D.J, (1992). Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in ice cream for use as probiotic food. J. Dairy Sci., 75, 1415-1422.
      • McMahon, D.J, Savello, P.A, Brown, R.J, Kalab, M., (1991). Effects of phosphate and citrate on gelation properties of casein micelles in renneted ultra-high temperature sterilized concentrated milk. Food Structure, 10:1, 27-36.
      • McMahon, D.J, Brown, R.J, (1990). Development of surface functionality of casein particles as the controlling parameter of enzymic milk coagulation. Colloids and Surfaces, 44, 263-279.
      • McMahon, D.J, (1984). Composition, Structure and Integrity of Casein Micelles: A Review. J. Dairy Sci. 67:499-512
      • McMahon, D.J, (1984). Effects of calcium, phosphate and bulk culture media on milk coagulation properties. J. Dairy Sci. 67:930-938
      • McMahon, D.J, (1984). Enzymatic Coagulation of Casein Micelles: A Review. J. Dairy Sci. 67:919-929
      • McMahon, D.J, (1984). Enzymatic Coagulation of Milk Casein Micelles. J. Dairy Sci. 67:745-748
      • McMahon, D.J, (1984). Enzymic milk coagulation: Role of equations involving coagulation time and curd firmness in describing coagulation. J. Dairy Sci. 67:1185-1193
      • McMahon, D.J, (1983). Milk coagulation time: Linear relationship with the inverse of rennet activity. J. Dairy Sci. 66:341-344
      • McMahon, D.J, (1982). Evaluation of the Formagraph Instrument for Comparing Rennet Solutions. J. Dairy Sci. 65:1639-1642
      • Professional Journal

      • Nummer, B.A, McMahon, D.J, Shrestha, S., Grieder, J., (2011). Survival of Salmonella Serovars Introduced as a Post-Aging Contaminant during Storage of Low-Salt Cheddar Cheese at 4, 10, and 21 °C. Journal Food Science, 76:9, M616-M621. doi: 10.1111/j.1750-3841.2011.02430.x
      • Nummer, B.A, McMahon, D.J, Shrestha, S., Grieder, J., (2011). Survival of Listeria monocytogenes introduced as a post-aging contaminant during storage of low-salt Cheddar cheese at 4, 10, and 21°C . Journal Dairy Science, 94:9, 4329-4335.
      • Public or Trade Journal

      • McMahon, D.J, (2013). Reducing fat and sodium in cheese. New Foods, 16:3, 51-55. *
      • McMahon, D.J, (2009). Dairy Research Company Helps Artisan Cheese Company Find Success. Dairy Foods *
      • McMahon, D.J, Oberg, C.J, (1999). Deconstructing Mozzarella. Dairy Industries Int., 64:7 *
      • Caldwell, S.L, McMahon, D.J, Oberg, C.J, Broadbent, J.R, (1998). An Alternative Approach to Phage Control in Italian-Type Cheese. European Dairy Magazine, 4, 37-40. *
      • Brown, R.J, McMahon, D.J, Dalgleish, D.G, (1991). Utah State University, Dept. of Nutrition and Food Science. Food Sci. and Technology Today, 5, 174-178. *

      * Has not been peer reviewed

      Publications - Literary Journal

        * Has not been peer reviewed

        Publications - MultiMedia

          * Has not been peer reviewed

          Publications - Technical Reports

            * Has not been peer reviewed

            Publications - Translations & Transcripts

              Publications - Other

                Other

              • McMahon, D.J, (2009). Effects of starch addition on low fat rennet curd properties and their partitioning between curd and whey. Masters Thesis, Utah State University *
              • McMahon, D.J, Larsen, K.M, McMahon, D.J, (2009). Identification of starch in milk protein gels using confocal microscopy. Microscopy Today *
              • McMahon, D.J, Larsen, K.M, McMahon, D.J, (2009). Identification of starch in milk protein gels using confocal microscopy. Microscopy Today *
              • McMahon, D.J, (2009). Low fat cheese containing readily releasable oil upon heating. U.S. Prov. Patent Appl *
              • McMahon, D.J, (2008). Mechanisms of nutrition bar hardening: effect of hydrolyzed whey protein and carbohydrate source. MS Thesis *
              • McMahon, D.J, (2007). Texture profile analysis and melting in relation to proteolysis as influenced by aging temperature ad cultures in cheddar cheese. MS Thesis *
              • McMahon, D.J, (2007). The effect of exopolysaccharide producing Streptococcus thermophilus MR1C on functionality in high moisture cheddar-type cheese. MS Thesis *
              • McMahon, D.J, (2004). Casein supramolecules: structure and coagulation properties. PhD Dissertation, Dept. of Nutrition & Food Sciences *
              • McMahon, D.J, (2004). Influence of sodium chloride, calcium, moisture and pH on the functionality of nonfat directly acidified Mozzarella cheese. M.S. Thesis, Dept. of Nutrition & Food Science *
              • McMahon, D.J, (2003). Correlation between the USU stretch test and the pizza fork test. M.S. Thesis, Dept. of Nutrition & Food Sciences *
              • Moyes, B.L, McMahon, D.J, Oberg, C.J, (2003). Correlation between the USU stretch test and the pizza fork test. American Dairy Science Association Meeting, J. Dairy Sci. *
              • McMahon, D.J, (2003). Effect of chemical parameters on structure-function relationships in cheese. PhD Dissertation, Dept. of Nutrition & Food Sciences *
              • McMahon, D.J, (2003). The influence of fat and water on the melted cheese characteristics of mozzarella cheese. Ph.D. Dissertation, Dept. of Nutrition & Food Sciences *
              • McMahon, D.J, (2002). The effect of Lacctobacillus helveticus and Propionibacterium freudenreichii ssp. Shermani combinations on propensity for split defect in Swiss cheese. M.S. Thesis, Dept. of Nutrition & Food Sciences *
              • McMahon, D.J, (2000). Manufacture of Lower-Fat and Fat-Free Pizza Cheese.. U.S. Patent Issued September 5, 2000 *
              • McMahon, D.J, (2000). The effect of exopolysaccharide-producing cultures on the moisture retention and functional properties of low fat mozzarella cheese. M.S. Thesis, Dept. of Nutrition & Food Sciences, Utah State University, Logan, UT *
              • McMahon, D.J, (1999). A study of the effects of proteolytic adjunct cultures on the physical and functional properties of low-fat Mozzarella cheese. M.S. Thesis, Dept. of Nutrition & Food Sci., Utah State University, Logan, UT *
              • Dave, R.I, McMahon, D.J, Oberg, C.J, Broadbent, J.R, (1999). Factors and mechanism involved in temperature-dependent opacity of non-fat Mozzarella cheese. 94th American Dairy Sci. Assoc. Mtg., J. Dairy Sci. *
              • Petersen, B.L, Dave, R.I, McMahon, D.J, Oberg, D.J, Broadbetn, J.R, (1999). Influence of capsular and ropy exopolysaccharide-producing Streptococcus thermophilus on Mozzarella cheese and cheese whey. 94th American Dairy Sci. Assoc. Mtg., J. Dairy Sci. *
              • Dave, R.I, McMahon, D.J, Oberg, C.J, Broadbent, J.R, (1999). Influence of coagulant concentration on proteolysis, meltability and theology of 0, 10 and 20% fat containing Mozzarella cheese made using direct acidification. 94th American Dairy Sci. Assoc. Mtg., J. Dairy Sci. *
              • Broadbent, J.R, Wei, L., McMahon, D.J, Oberg, C.J, (1998). Characterization of the Lactobacillus helveticus GroESL Operon. 93rd American Dairy Sci. Assoc. Mtg., J. Dairy Sci. *
              • Dhiman, T.R, Helmink, E.D, McMahon, D.J, Fife, R.L, Pariza, M.W, (1998). Conjugated linoleic acid content of milk from cows fed extruded oilseeds. 93rd American Dairy Sci. Assoc. Mtg., J. Dairy Sci *
              • Paulson, B.M, McMahon, D.J, Oberg, C.J, (1998). Influence of pH, calcium, and moisture on physical properties of nonfat Mozzarella cheese. 93rd Amer. Dairy Sci. Assoc. Mtg., J. Dairy Sci. *
              • McMahon, D.J, Paulson, B.M, Oberg, C.J, (1998). Microstructure and ultrastructure of nonfat Mozzarella cheese made using direct acidification. 93rd Amer. Dairy Sci. Assoc. Mtg., J. Dairy Sci. *
              • McMahon, D.J, Oberg, C.J, (1998). Temperature-dependency of the Opacity of Nonfat Mozzarella Cheese. 93rd Amer. Dairy Sci. Assoc. Mtg., J. Dairy Sci. *
              • Fife, R.L, McMahon, D.J, Oberg, C.J, (1998). Test for Measuring Stretch Characteristics of Mozzarella Cheese.. 93rd American Dairy Science Association Meeting, J. Dairy Sci. *
              • McManus, W.R, McMahon, D.J, (1997). A new preparation technique for high resolution imaging of protein structure: Casein micelles. Microscopy and Microanalysis *
              • McMahon, D.J, (1997). A study of the interactions between milk proteins and soy proteins. Ph.D., Nutrition & Food Sciences, Utah State University, Logan, UT *
              • Paulson, B.M, McMahon, D.J, Oberg, C.J, (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. *
              • Low, D., McMahon, D.J, Oberg, C.J, Hornel, D., Broadbent, J.R, (1997). Influence of Streptococcus thermophilus IOJC exopolysaccharide on the moisture content of lowfat mozzarella cheese, 92nd American Dairy Science Association Meeting. 92nd American Dairy Science Association Meeting, J. Dairy Sci. *
              • Fife, R.L, McMahon, D.J, Oberg, C.J, (1997). Moisture partitioning in low fat and mozzarella cheese and its relationship to cheese microstructure. 92nd American Dairy Science Association Meeting, J. Dairy Sci. *
              • Fecera, R.M, McMahon, D.J, Oberg, C.J, Strickland, M., (1996). Capillary electrophoresis as a method for monitoring proteolysis in mozzarella cheese. 91st American Dairy Science Association Meeting, J. Dairy Sci. *
              • Reddy, M.I, McMahon, D.J, Brown, R.J, (1995). A method for the isolation of b-lactoglobulin/k-casein complex from heated milk. 90th American Dairy Science Association Meeting, J. Dairy Sci. *
              • McManus, W.R, McMahon, D.J, Gray, W., (1995). Changes in calcium and phosphorus distribution in bovine casein micelles following acidification, utilizing electron spectroscopic imaging. Scanning 95 Meeting, J. Scanning Micros. *
              • Caldwell, S.L, Broadbent, J.R, McMahon, D.J, Oberg, C.J, (1995). Development of lactose-positive Pediococcus species cheese starter culture. 90th American Dairy Science Association Meeting, J. Dairy Sci. *
              • Venkatachalam, N., McMahon, D.J, (1995). Effect of soy protein on the microstructure of coagulum made with milk-soy blends. Scanning 95 Meeting, J. Scanning Micros. *
              • McMahon, D.J, (1995). Effects of iron fortification of microbiological, chemical, physical, and organoleptic properties of yogurt. Ph.D. Dissertation, Utah State University, Logan *
              • McMahon, D.J, (1995). Fortification of mozzarella cheese with iron and its affects on cheese quality. M.S. Thesis, Utah State University, Logan *
              • McMahon, D.J, (1995). Improved control of cheese manufacture through vat monitoring of coagulation parameters using the hot wire probe. Ph.D. Dissertation, Utah State University, Logan *
              • McMahon, D.J, Fife, R.L, Alleyne, M.C, Oberg, C.J, (1994). A comparison of low fat (6% fat) Mozzarella cheese made using protein or carbohydrate fat mimetics. 89th Amer. Dairy Science Assoc. J. Dairy Sci. *
              • , , , McMahon, D.J, (1994). Binding of iron to casein and whey proteins and in Fe-fortified yogurt. 89th Amer. Dairy Sci. Assoc. J. Dairy Sci. *
              • Hekmat, S., Weimer, B., McMahon, D.J, (1994). Effect of iron fortification of yogurt on its manufacture, growth of lactic acid and spoilage bacteria, and lipid oxidation. 89th Amer. Dairy Sci. Assoc. J. Dairy Sci. *
              • McMahon, D.J, (1994). Fate of P-lactoglobulin and other milk proteins after ultra-high temperature processing of milk. Ph.D. Dissertation, Utah State University, Logan *
              • Fife, R.L, Oberg, C.J, McMahon, D.J, (1994). Functionality of low fat Mozzarella cheese using the Utah State University reduced-fat Mozzarella cheese making procedure. 89th Amer. Dairy Sci. Assoc. Mtg., J. Dairy Sci. *
              • Alleyne, M.C, McMahon, D.J, (1994). Immunolocalization of b-Lactoglobulin in processed milk, yogurt, and various cheeses. 89th Amer. Dairy Sci. Assoc. Mtg., J. Dairy Sci. *
              • McMahon, D.J, (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 Amer. Dairy Sci. Assoc. Mtg., J. Dairy Sci. *
              • McMahon, D.J, (1994). Influence of ultra-high temperature process parameters on age gelation of milk concentrate. M.S. Thesis, Utah State University, Logan *
              • Haws, W.J, Hekmat, S., Kalpalathika, M., Mahoney, A.W, McMahon, D.J, (1994). Iron fortification of Mozzarella cheese. 89th Amer. Dairy Sci. Assoc., J. Dairy Sci. *
              • McMahon, D.J, (1994). Jubein rennet: A milk-clotting enzyme from Solanum dobium. 89th Amer. Dairy Sci. Assoc. Mtg., J. Dairy Sci., 77(Suppl. 1):6 *
              • McMahon, D.J, (1994). Manufacture dairy dessert from ultra-high temperature milk concentrate. M.S. Thesis, Utah State University, Logan *
              • McMahon, D.J, (1994). The Mechanism of Acid Coagulation of Milk. M.S. Thesis, Utah State University, Logan *
              • McMahon, D.J, (1993). Influence of process parameters in the manufacture of cottage cheese curd from ultrafiltered milk. M.S. Thesis, Utah State University, Logan *
              • Mohamed, A.M, McMahon, D.J, (1993). Influence of ultra-high temperature process parameters on age gelation of milk concentrate. 88th American Dairy Science Association Meeting, J. Dairy Sci. *
              • Du, H., McMahon, D.J, (1993). Microstructural changes in casein micelles during acidification of skim milk. 88th American Dairy Science Association Meeting, J. Dairy Sci. *
              • McMahon, D.J, (1992). Effect of ultrafiltration, disfiltration and ultra-high temperature processing on casein micelle size. 87th Amer. Dairy Sci. Assn. Mtg., J. Dairy Sci. 75(Suppl. 1):D25 *
              • McMahon, D.J, , (1992). Study of molecular zeta-potential and size and calcium and phosphorus contents of UHT processed skim milk concentrates during storage. 87th Amer. Dairy Sci. J. Dairy Sci. *
              • Venkatachalam, N., McMahon, D.J, (1992). The effect of microbial quality on the storage stability of ultra-high temperature processed skim milk concentrate. 87th Amer. Dairy Sci. Assn. Mtg., J. Dairy Sci. *
              • , , McMahon, D.J, (1992). The effects of calcium, pH and chymosin changes on the coagulation properties of late lactation milk. 87th American Dairy Science Assocation Meeting, J. Dairy Sci. *
              • McMahon, D.J, (1992). The role of lactose in the age gelation of ultra-high temperature processed concentrated milk. M.S. Thesis, Utah State University, Logan *
              • McMahon, D.J, (1992). Zeta-potential of casein micelles as a factor in age gelation of UHT sterilized concentrated milk. M.S. Thesis, Utah State University, Logan *
              • Olson, D.W, McMahon, D.J, (1992). Zeta-potential of casein micelles as a factor in age gelation of ultra-high temperature sterilized concetrated milk. 87th Amer. Dairy Sci. Assn. Mtg., J. Dairy Sci. *
              • McMahon, D.J, Savello, P.A, (1991). Thermal Processing of Milk--New Dairy Product Concepts. 85th Amer. Dairy Sci. Assoc. Mtg., USU, J. Dairy Sci. *
              • Kalpalathika, P.M, McMahon, D.J, (1991). Effect of interaction of ionic additives with casein micelles on their Z-potential, particle size, rennet and acid coagulation time. 86th Amer. Dairy Sci. Assn. Mtg., J. Dairy Sci. *
              • Venkatachalam, N., McMahon, D.J, (1991). Effect of lactose concentration on age gelation of UHT sterilized skim milk concentrate. 86th Amer. Dairy Sci. Assn. Mtg., J. Dairy Sci. *
              • McMahon, D.J, (1991). Effects of heat treatment of ultrafiltered milk on its rennet coagulation time and whey protein denaturation. M.S. Thesis, Utah State University, Logan *
              • Hekmat, S., McMahon, D.J, (1991). Growth and survival of Lactobacillus acidophilus and Bifidobacterium bifidum in ice cream for use as a probiotic food. 86th Amer. Dairy Sci. Assoc. Mtg., J. Dairy Sci. *
              • McMahon, D.J, (1991). Patent: Concentrated Sterile Milk. US Application Filed *
              • McMahon, D.J, (1991). Survival of Lactobacillus acidophilus and Bifidobacteria bifidum in ice cream for use as a probiotic food. M.S. Thesis, Utah State University, Logan *
              • LeFevre, M., Richardson, G.H, McMahon, D.J, (1991). Use of hot-wire viscometric measurements to predict physical curd firmness of renneted milk as a function of milk composition. 86th American Dairy Science Association Meeting, J. Dairy Sci. *
              • Olson, D.W, McMahon, D.J, (1991). Zeta-potential of casein micelles in UHT-treated ultrafiltered skim milk. 86th Amer. Dairy Sci. Assn. Mtg., Dairy Sci. *
              • Yousif, B.H, McMahon, D.J, Savello, P.A, Brown, R.J, Kalab, M., (1990). Effects of heat treatment of concentrated milk on its rennet coagulation time, gel microstructure & whey protein denaturation. 85 Amer. Dairy Sci. Assn. Mtg., J. Dairy Sci. *
              • Orme, B.J, McMahon, D.J, (1989). Effect of Concentration on Coagulation of Ultrafiltered Milk. 84th Amer. Dairy Assn. Mtg., J. Dairy Sci. *
              • McMahon, D.J, (1989). Gel Formation in Acid Coagulated Milk. 84th Amer. Dairy Sci. Assn. Mtg., J. Dairy Sci. 72:Suppl. 1, 135 *
              • McMahon, D.J, (1989). Ultra-high temperature processing of milk ultrafiltered to 3x concentration and effects of phosphate addition on gelation. 84th Amer. Dairy Sci. Assn. Mtg. J. Dairy Sci. *
              • McMahon, D.J, (1983). Enzymic milk coagulation: Casein micelle aggregation and curd formation. Ph.D. Dissertation, USU, Logan, UT *
              • McMahon, D.J, (1983). Milk coagulation: Effect of calcium and phosphate. Paper, 1983 American Dairy Sci. Assoc. Mtg. J. Dairy Sci. 66:(Supp. 1), 62, Abstract *
              • McMahon, D.J, (1982). Measurement of rennet activity: Its inverse relationship with milk coagulation time. J. Dairy Sci. Suppl. 1 65:16 *

              * Has not been peer reviewed

              Scheduled Teaching

              NDFS 6170 - Principles of Food Safety and Food Quality Assurance, Spring 2017

              NDFS 4040 - Dairy Foods, Fall 2016

              NDFS 5030, 6030 - Dairy Technology and Processing, Fall 2016

              NDFS 4040 - Dairy Foods, Fall 2015

              NDFS 5040, 6040 - Dairy Foods Processing Laboratory, Fall 2015

              NDFS 5030, 6030 - Dairy Technology and Processing, Fall 2015

              NDFS 6170 - Principles of Food Safety and Food Quality Assurance, Summer 2015

              NDFS 4040 - Dairy Foods, Fall 2014

              NDFS 5040,6040 - Dairy Foods Processing Laboratory, Fall 2014

              NDFS 5030,6030 - Dairy Technology and Processing, Fall 2014

              NDFS 6170 - Principles of Food Safety and Food Quality Assurance, Summer 2014

              NDFS 4040,5030,6030 - Dairy Foods, Fall 2013

              NDFS 5040 - Dairy Foods Processing Laboratory, Fall 2013

              NDFS 6040 - Dairy Foods Processing Laboratory, Fall 2013

              NDFS 6170 - Principles of Food Safety and Food Quality Assurance, Summer 2013

              NDFS 4040 - Dairy Foods, Fall 2012

              NDFS 5030,6030 - Dairy Technology and Processing, Fall 2012

              NDFS 6660 - Cheese Science, Summer 2012

              NDFS 6170 - Principles of Food Safety and Food Quality Assurance, Summer 2012

              NDFS 5030,6030 - Dairy Technology and Processing, Fall 2011

              NDFS 6170 - Principles of Food Safety and Quality Assurance, Summer 2011

              NFS 5030 - Dairy Technology and Processing, Fall 2010

              NFS 6030 - Dairy Technology and Processing, Fall 2010

              NFS 6660 - Cheese Science, Summer 2010


              Extension

              Gary Haight Richardson Dairy Products Laboratory, - Ongoing
              Dairy Technology Innovations Laboratory, 2006 - Ongoing
              Western Dairy Center, 2006 - Ongoing
              Artisan Dairy Production, 2010 - 2012

              Graduate Students Mentored

              Isaac Bowen, Nutrition, Dietetics and Food Sciences, August 2016
              Kanak Bulbul, August 2016
              Richard Geslison, August 2016
              Tyler Allen, Nutrition, Dietetics and Food Sciences, January 2015
              Dillon Fallon, Nutrition, Dietetics and Food Sciences, August 2013
              Drew Moyes, Nutrition, Dietetics and Food Sciences
              Ying Lu, Nutrition, Dietetics and Food Sciences, August 2013 - May 2016
              David Call, Nutrition, Dietetics and Food Sciences - May 2016
              Sami Hassan, Nutrition, Dietetics and Food Sciences, January 2011 - September 2015
              Fatih Ortacki, Nutrition, Dietetics and Food Sciences, August 2011 - April 2015
              Daniel Clayton, Nutrition, Dietetics and Food Sciences - November 2014
              David Irish, Nutrition, Dietetics and Food Sciences, September 2010 2013
              Erik Oberg, Nutrition, Dietetics and Food Sciences, September 2009 2013
              Ying Lu, Nutrition, Dietetics and Food Sciences, September 2010 2012
              Jess Perrie, Nutrition, Dietetics and Food Sciences 2012
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