Patents by Inventor Donald J. McMahon

Donald J. McMahon has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Natural Pasta-Filata Style Cheese With Improved Texture
    Publication number: 20230078565
    Abstract: A natural pasta filata style cheese with improved textural attributes achieved by altering various natural cheesemaking parameters.
    Type: Application
    Filed: November 18, 2022
    Publication date: March 16, 2023
    Inventors: Kartik Shah, Mihir Sainani, Donald J. McMahon
  • Natural Pasta-Filata Style Cheese With Improved Texture
    Publication number: 20230083680
    Abstract: A natural pasta-filata style cheese with improved textural attributes achieved by altering various natural cheesemaking parameters.
    Type: Application
    Filed: November 22, 2022
    Publication date: March 16, 2023
    Inventors: Kartik Shah, Mihir Sainani, Donald J. McMahon
  • Natural pasta-filata style cheese with improved texture
    Patent number: 11510416
    Abstract: A natural pasta filata style cheese with improved textural attributes achieved by altering various natural cheeses raking parameters.
    Type: Grant
    Filed: February 18, 2021
    Date of Patent: November 29, 2022
    Assignee: Sargento Foods Inc.
    Inventors: Kartik Shah, Mihir Sainani, Donald J. McMahon
  • Manufacture of lower-fat and fat-free pizza cheese
    Patent number: 6113953
    Abstract: A fat-free or lower-fat pizza cheese with excellent melt properties for baking on a pizza without the need for aging and a method of making thereof are disclosed. The process of manufacturing such fat-free or low-fat mozzarella cheese comprises mixing a food grade acid with liquid milk having a fat content less than 1.5% or a casein to fat weight ratio of greater than 1.5. The acidified milk is then coagulated and processed into pizza cheese. No aging is necessary to obtain excellent melting properties. In a preferred embodiment, after coagulation of the milk and cutting of the curd, a portion of the whey is drained and glucono-.delta.-lactone is added to gradually further decrease the pH. The remaining whey is then drained and the resulting curd is processed into mozzarella cheese. A method of making a fat-free or low-fat process pizza cheese is also disclosed.
    Type: Grant
    Filed: August 19, 1996
    Date of Patent: September 5, 2000
    Assignee: Utah State University
    Inventors: Donald J. McMahon, Craig J. Oberg
  • Stainless steel powder
    Patent number: 4028094
    Abstract: Atomized, prealloyed stainless steel powder having an apparent density of at least 2.0 g./cu.cm. The steel consists essentially of, by weight, up to 0.3% carbon, up to 2.0% manganese, up to 0.05% phosphorus, up to 0.04% sulfur, up to 2.0% silicon, 17.5 to 18.0% chromium, 10.0 to 14.0% nickel, 2.5 to 3.0% molybdenum, balance iron and residuals.
    Type: Grant
    Filed: October 29, 1975
    Date of Patent: June 7, 1977
    Assignee: Allegheny Ludlum Industries, Inc.
    Inventors: Orville W. Reen, Donald J. McMahon
  • Strip electrode for overlay welding
    Patent number: 4000373
    Abstract: There is disclosed an electrode for overlay welding made up of laminations. All of the laminations are composited to be hot workable; and they may be austenitic stainless steel, ferritic stainless steel, duplex structures that are hot workable, or pure metals such as chromium. The combined composition of all laminations, when they are melted and resolidified, will contain at least 2%w of delta ferrite.
    Type: Grant
    Filed: February 24, 1975
    Date of Patent: December 28, 1976
    Assignee: Allegheny Ludlum Industries, Inc.
    Inventors: Remus A. Lula, Donald J. McMahon