Donald J McMahon

Title: Innovations by Donald J McMahon

Introduction

Donald J McMahon is an accomplished inventor based in Smithfield, UT (US). He has made significant contributions to the field of food science, particularly in cheese manufacturing. With a total of 2 patents, his work focuses on improving the texture and properties of cheese products.

Latest Patents

One of McMahon's latest patents is for a natural pasta-filata style cheese with improved texture. This innovation enhances the textural attributes of various natural cheeses by altering their raking parameters. Another notable patent is for the manufacture of lower-fat and fat-free pizza cheese. This cheese boasts excellent melt properties for baking on pizza without the need for aging. The method involves mixing a food-grade acid with liquid milk that has a fat content of less than 1.5%. The acidified milk is then coagulated and processed into pizza cheese, ensuring that no aging is necessary to achieve excellent melting properties.

Career Highlights

Throughout his career, McMahon has worked with reputable organizations such as Utah State University and Sargento Foods Inc. His expertise in food science has allowed him to develop innovative solutions that cater to the evolving demands of the food industry.

Collaborations

Some of McMahon's notable coworkers include Craig J Oberg and Kartik Shah. Their collaborative efforts have contributed to advancements in cheese technology and product development.

Conclusion

Donald J McMahon's contributions to cheese innovation highlight his expertise and dedication to improving food products. His patents reflect a commitment to enhancing the quality and health aspects of cheese, making a significant impact in the industry.