MICROBES IN MILK AND DAIRY PRODUCTS. AN ECOLOGICAL APPROACH = MICROBES DANS LE LAIT ET LES PRODUITS LAITIERS. APPROCHE ECOLOGIQUESTADHOUDERS J.1975; NETHERL. MILK DAIRY J.; NETHERL.; DA. 1975; VOL. 29; NO 2-3; PP. 104-126; ABS. NEERL.; BIBL. 1 P. 1/2Article

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COOLING AND THERMIZATION AS A MEAN TO EXTEND THE KEEPING QUALITY OF RAW MILK = REFRIGERATION ET THERMISATION COMME MOYENS POUR LA PROLONGATION DE LA DUREE DE CONSERVATION DU LAIT CRUSTADHOUDERS J.1982; KIELER MILCHWIRTSCHAFTLICHE FORSCHUNGSBERICHTE; ISSN 0023-1347; DEU; DA. 1982; VOL. 34; NO 1; PP. 10-28; ABS. GER; BIBL. 20 REF.; 8 FIG./5 TABL.Conference Paper

MECANISMES DE LA FORMATION DE L'AMERTUME DANS LE FROMAGESTADHOUDERS J.1979; REV. LAIT. FR.; FRA; DA. 1979; NO 376; PP. 9-21; (8 P.); BIBL. 2 P.Article

The control of cheese starter activity = Le contrôle de l'activité des levains pour la fabrication des fromagesSTADHOUDERS, J.Netherlands milk and dairy journal. 1986, Vol 40, Num 2-3, pp 155-173Article

The control of cheese starter activitySTADHOUDERS, J.Netherlands milk and dairy journal. 1986, Vol 40, Num 2-3, pp 155-173Article

INDEX AND INDICATOR ORGANISMS IN MILK POWDERSTADHOUDERS J; HUP G.1982; ANTONIE VAN LEEUWENHOEK; ISSN 0003-6072; NLD; DA. 1982; VOL. 48; NO 6; PP. 633-635; BIBL. 2 REF.Conference Paper

A STUDY OF SPONTANEOUS RANCIDITY = ETUDE DU RANCISSEMENT SPONTANEDRIESSEN FM; STADHOUDERS J.1974; NETHERL. MILK DAIRY J.; NETHERL.; DA. 1974; VOL. 28; NO 2; PP. 130-145; ABS. NEERL.; BIBL. 37 REF.Article

The control of cheese starter activity = Contrôle de l'activité des levains lactiquesSTADHOUDERS, J.Netherlands milk and dairy journal. 1986, Vol 40, Num 4, 390Article

FACTORS AFFECTING BITTER FLAVOUR IN GOUDA CHEESE = FACTEURS INFLUENCANT L'AMERTUME DU FROMAGE GOUDASTADHOUDERS J; HUP G.1975; NETHERL. MILK DAIRY J.; NETHERL.; DA. 1975; VOL. 29; NO 4; PP. 335-353; ABS. NEERL.; BIBL. 30REF.Article

FAT HYDROLYSIS BY LACTIC ACID BACTERIA IN CHEESE = HYDROLYSE DES MATIERES GRASSES PAR LES BACTERIES LACTIQUES DANS LES FROMAGESSTADHOUDERS J; VERINGA HA.1973; NETHERL. MILK DAIRY J.; NETHERL.; DA. 1973; VOL. 27; NO 1; PP. 77-91; ABS. NEERL.; BIBL. 24REF.Serial Issue

SUITABILITY OF FOUR DIFFERENT MEDIA FOR THE ENUMERATION OF PSEUDOMONADS IN MILKDRIESSEN FM; STADHOUDERS J.1972; NETHERL. MILK DAIRY J.; NETHERL.; DA. 1972; VOL. 26; NO 2; PP. 91-99; ABS. NEERL.; BIBL. 10REF.Serial Issue

COMPARISON OF MEDIA FOR THE ENUMERATION OF YEASTS AND MOULDS IN DAIRY PRODUCTS = COMPARAISON DE MILIEUX POUR LE DENOMBREMENT DES LEVURES ET MOISISSURES DANS LES PRODUITS LAITIERSHUP G; STADHOUDERS J.1972; NETHERL. MILK DAIRY J.; NETHERL.; DA. 1972; VOL. 26; NO 3-4; PP. 131-140; ABS. NEERL.; BIBL. 11REF.Serial Issue

AN ELECTROPHORETIC METHOD FOR THE IDENTIFICATION OF ANTIBIOTIC RESIDUES IN SMALL VOLUMES OF MILKSTADHOUDERS J; HASSING F; GALESLOOT TE et al.1981; NED. MELK-ZUIVELTIJDSCHR.; ISSN 0028-209X; NLD; DA. 1981; VOL. 35; NO 1; PP. 23-33; BIBL. 15 REF.Article

A RAPID AND SIMPLE METHOD FOR THE DETECTION OF STAPHYLOCOCCUS AUREUS THERMONUCLEASE IN CHEESESTADHOUDERS J; HASSING F; GALESLOOT TE et al.1980; NED. MELK-ZUIVELTIJDSCHR; ISSN 0028-209X; NLD; DA. 1980; VOL. 34; NO 3; PP. 199-204; H.T. 1; BIBL. 6 REF.Article

EVIDENCE THAT LACTOBACILLUS BULGARICUS IN YOGURT IS STIMULATED BY CARBON DIOXIDE PRODUCED BY STREPTOCOCCUS THERMOPHILUS = MISE EN EVIDENCE DE LA STIMULATION DE L.B DANS LE YAOURT PAR LE GAZ CARBONIQUE PRODUIT PAR S.T.DRIESSEN FM; KINGMA F; STADHOUDERS J et al.1982; NETH. MILK DAIRY J.; ISSN 507474; NLD; DA. 1982; VOL. 36; NO 2; PP. 135-144; BIBL. 15 REF.Article

CONTINUOUS MANUFACTURE OF YOGURT. I. OPTIMAL CONDITIONS AND KINETICS OF THE PREFERMENTATION PROCESS.DRIESSEN FM; UBBELS J; STADHOUDERS J et al.1977; BIOTECHNOL. AND BIOENGNG; U.S.A.; DA. 1977; VOL. 19; NO 6; PP. 821-839; BIBL. 18 REF.Article

BACTERIOLOGICAL ASPECTS OF THE KEEPING QUALITY AT 5^OC OF REINFECTED AND NON-REINFECTED PASTEURIZED MILK = ASPECTS BACTERIOLOGIQUES DE LA QUALITE DE CONSERVATION A 5^OC DU LAIT PASTEURISE RECONTAMINE OU NONLANGEVELD LPM; CUPERUS F; STADHOUDERS J et al.1973; NETHERL. MILK DAIRY J.; NETHERL.; DA. 1973; VOL. 27; NO 1; PP. 54-65; ABS. NEERL.; BIBL. 16REF.Serial Issue

SOME OBSERVATIONS ON THE GERMINATION, HEAT RESISTANCE AND OUTGROWTH OF FAST-GERMINATING AND SLOW-GERMINATING SPORES OF BACILLUS CEREUS IN PASTEURIZED MILKSTADHOUDERS J; HUP G; LANGEVELD LPM et al.1980; NED. MELK-ZUIVELTIJDSCHR.; ISSN 0028-209X; NLD; DA. 1980; VOL. 34; NO 4; PP. 215-228; ABS. DUT; BIBL. 21 REF.Article

THE CONCEPTIONS INDEX AND INDICATOR ORGANISMS DISCUSSED ON THE BASIS OF THE BACTERIOLOGY OF SPRAY-DRIED MILK POWDER. = LES CONCEPTS DE MICROORGANISMES INDICATEURS ET MICROORGANISMES TESTS SONT DISCUTES EN SE REFERANT A LA BACTERIOLOGIE DU LAIT EN POUDRE SECHE PAR ATOMISATION.STADHOUDERS J; HUP G; HASSING F et al.1982; NETHERLANDS MILK AND DAIRY JOURNAL.; ISSN 507474; NLD; DA. 1982; VOL. 36; NO 3; PP. 231-260; ABS. DUT; BIBL. 38 REF.; 3 FIG./20 TABL.Article

CONTINUOUS MANUFACTURE OF YOGURT. II. PROCEDURE AND APPARATUS FOR CONTINUOUS COAGULATION.DRIESSEN FM; UBBELS J; STADHOUDERS J et al.1977; BIOTECHNOL. AND BIOENGNG; U.S.A.; DA. 1977; VOL. 19; NO 6; PP. 841-851; BIBL. 6 REF.Article

DETERMINATION OF CALF RENNET IN CHEESE.STADHOUDERS J; HUP G; VAN DER WAALS CB et al.1977; NETHERL. MILK DAIRY J.; NETHERL.; DA. 1977; VOL. 31; NO 1; PP. 3-15; ABS. NEERL.; BIBL. 8 REF.Article

A POUR-PLATE METHOD FOR THE DETECTION AND ENUMERATION OF COAGULASE-POSITIVE STAPHYLOCOCCUS AUREUS IN THE BAIRD-PARKER MEDIUM WITHOUT EGG YOLK.STADHOUDERS J; HASSING F; VAN AALST VAN MAREN ND et al.1976; NETHERL. MILK DAIRY J.; NETHERL.; DA. 1976; VOL. 30; NO 3-4; PP. 222-229; ABS. NEERL.; BIBL. 10 REF.Article

UNE METHODE ALTERNATIVE DE FABRICATION DE BEURRE ACIDE ET AROMATIQUE A PARTIR DE CREME DOUCE.VAN DEN BERG G; STADHOUDERS J; VERINGA HA et al.1977; TECHNICIEN DU LAIT; FR.; DA. 1977-02; PP. 5-12Article

THE USE OF NITRATE IN THE MANUFACTURE OF GOUDA CHEESE. LACK OF EVIDENCE OF NITROSAMINE FORMATION.GOODHEAD K; GOUGH TA; WEBB KS et al.1976; NETHERL. MILK DAIRY J.; NETHERL.; DA. 1976; VOL. 30; NO 3-4; PP. 207-221; ABS. NEERL.; BIBL. 1 P.Article