Donald J. McMahon
Western Dairy Center, Utah State University
Logan,
UT
USA
Papers:
244
Microbial Population Dynamics during aging of Cheddar cheese
247
Impact of Potassium Substitution for Sodium on pH, Proteolysis, Organic Acids, and Microbial Populations During Storage of Cheddar Cheese
994
Microbial Stress Responses and Gene Expression during Aging of Cation-substituted full fat Cheddar cheese
1005
Genome analysis of two Lactobacillus curvatus strains that have emerged as dominant non-starter lactic acid bacteria in cheese
1006
Use of a Water-in-Oil-in-Water (W/O/W) Double Emulsion to Simulate the Full-Fat Cheese Physical Properties in a 30% Reduced-Fat Cheese
1018
Dispersibility, Suspension Ability, Solubility, and Gelation Properties of Rehydrated Frozen Highly Concentrated Micellar Casein
1132
The Salt, pH and Thermotolerance of A Novel Nonstarter Lactic Acid Bacterium That Might Be Associated With Slit Defect In Ripened Cheddar Cheese