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D

Donald J. McMahon

Columbia University

H指数:52

被引数:8,483

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The use of lactic acid bacteria adjunct cultures to decrease the incidence of gas defects in Cheddar cheese production

使用乳酸菌辅助培养物减少切达奶酪生产中气体缺陷的发生率

Journal of Dairy Science

IF4.4

2026-03-020

OA

Gas production by Paucilactobacillus wasatchensis WDCO4 is increased in Cheddar cheese containing sodium gluconate

JOURNAL OF DAIRY SCIENCE

IF4.4

2022-05-017

OAAI

Invited review: Review of taxonomic changes in dairy-related lactobacilli

JOURNAL OF DAIRY SCIENCE

IF4.4

2022-04-0143

OAAI

Comparison of growth and survival of single strains of Lactococcus lactis and Lactococcus cremoris during Cheddar cheese manufacture

JOURNAL OF DAIRY SCIENCE

IF4.4

2022-03-0118

OAAI

Determination of critical gel-sol transition point of Highly Concentrated Micellar Casein Concentrate using multiple waveform rheological technique

使用多波形流变技术确定高浓度胶束酪蛋白浓缩物的临界凝胶-溶胶转变点

FOOD HYDROCOLLOIDS

IF12.4

2021-11-0121

PREAI

Gluconate metabolism and gas production by Paucilactobacillus wasatchensis WDC04

JOURNAL OF DAIRY SCIENCE

IF4.4

2021-10-017

OAAI

Galactose-positive adjunct cultures prevent gas formation by Paucilactobacillus wasatchensis WDC04 in a model gas production tests

JOURNAL OF DAIRY SCIENCE

IF4.4

2021-10-015

OAAI

Growth and survival characteristics of Paucilactobacillus wasatchensis WDCO4

JOURNAL OF DAIRY SCIENCE

IF4.4

2020-10-0114

OAAI

Progressive ultrastructural changes in the casein matrix during the ripening of inadequately acidified feta cheese

JOURNAL OF DAIRY SCIENCE

IF4.4

2019-09-018

OAAI

Response surface methodology modeling of protein concentration, coagulum cut size, and set temperature on curd moisture loss kinetics during curd stirring

JOURNAL OF DAIRY SCIENCE

IF4.4

2019-06-019

OAAI

Influence of protein concentration and coagulation temperature on rennet-induced gelation characteristics and curd microstructure

JOURNAL OF DAIRY SCIENCE

IF4.4

2019-01-0140

OAAI

Hot topic: Geographical distribution and strain diversity of Lactobacillus wasatchensis isolated from cheese with unwanted gas formation

JOURNAL OF DAIRY SCIENCE

IF4.4

2017-11-0110

OAAI

Investigating rennet coagulation properties of recombined highly concentrated micellar casein concentrate and cream for use in cheese making

JOURNAL OF DAIRY SCIENCE

IF4.4

2017-02-0120

OAAI

Investigating cold gelation properties of recombined highly concentrated micellar casein concentrate and cream for use in cheese making

JOURNAL OF DAIRY SCIENCE

IF4.4

2016-07-0120

OAAI

Comparison of milk oxidation by exposure to LED and fluorescent light

JOURNAL OF DAIRY SCIENCE

IF4.4

2016-04-0144

OAAI

Late blowing of Cheddar cheese induced by accelerated ripening and ribose and galactose supplementation in presence of a novel obligatory heterofermentative nonstarter Lactobacillus wasatchensis

JOURNAL OF DAIRY SCIENCE

IF4.4

2015-11-0131

OAAI

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

IF4.4

2015-11-0119

OAAI

Solubilization of rehydrated frozen highly concentrated micellar casein for use in liquid food applications

用于液体食品应用的再水化冷冻高度浓缩的胶束酪蛋白的增溶

JOURNAL OF DAIRY SCIENCE

IF4.4

2015-09-0143

OAAI

Increasing stringiness of low-fat mozzarella string cheese using polysaccharides

JOURNAL OF DAIRY SCIENCE

IF4.4

2015-07-0121

OAAI

Growth and gas production of a novel obligatory heterofermentative Cheddar cheese nonstarter lactobacilli species on ribose and galactose

JOURNAL OF DAIRY SCIENCE

IF4.4

2015-06-0128

OAAI