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

TECHNOLOGICAL ASPECTS OF THE QUALITY OF RAW MILK = ASPECTS TECHNOLOGIQUES DE LA QUALITE DU LAIT CRUSTADHOUDERS J.1972; NETHERL. MILK DAIRY J.; NETHERL.; DA. 1972; VOL. 26; NO 2; PP. 68-90; BIBL. 2 P.Serial Issue

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 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

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

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

THE EFFECT OF MANUFACTURING CONDITIONS ON THE DEVELOPMENT OF STAPHYLOCOCCI IN CHEESE. THEIR INHIBITION BY STARTER BACTERIASTADHOUDERS J; CORDES MM; VAN SCHOUWENBURG VAN FOEKEN AWJ et al.1978; NETHERL. MILK DAIRY J.; NLD; DA. 1978; VOL. 32; NO 3-4; PP. 192-203; ABS. DUT; BIBL. 21 REF.Article

THE NUMBER OF ENTEROTOXIGENIC STAPHYLOCOCCUS AUREUS REACHED IN GOUDA CHEESE MADE UNDER NORMAL ACIDIFICATION CONDITIONS AND THE AMOUNT OF ENTEROTOXIN PRODUCED.VAN SCHOUWENBURG VAN FOEKEN AWJ; STADHOUDERS J; WITSENBURG WW et al.1979; NETHERL. MILK DAIRY J.; NLD; DA. 1979; VOL. 33; NO 1; PP. 49-59; ABS. DUT; BIBL. 23 REF.Article

THE THERMONUCLEASE TEST FOR ASSESSMENT OF THE GROWTH OF COAGULASE-POSITIVE STAPHYLOCOCCI IN GOUDA CHEESE WITH A NORMAL ACIDITY DEVELOPMENTVAN SCHOUWENBURG VAN FOEKEN AWJ; STADHOUDERS J; JANS JA et al.1978; NETHERL. MILK DAIRY J.; NLD; DA. 1978; VOL. 32; NO 3-4; PP. 217-231; ABS. DUT; BIBL. 18 REF.Article

UNE METHODE ALTERNATIVE DE FABRICATION DE BEURRE ACIDE ET AROMATIQUE A PARTIR DE CREME DOUCE. II.VAN DEN BERG G; SMALE EJWL; STADHOUDERS J et al.1977; TECHNICIEN DU LAIT; FR.; DA. 1977-12; PP. 13Article

Comparison of Rappaport-Vassiliadis medium and Müller-Kauffmann medium for the detection of salmonellae in caseinate and milk powder = Comparaison des milieux Rappaport-Vassiliadis et Müller-Kauffmann pour la détection des salmonelles dans le caséinate et le lait déshydratéNORTHOLT, M. D; STADHOUDERS, J; VAN ASSELDONK, W et al.Netherlands milk and dairy journal. 1985, Vol 39, Num 1, pp 49-55Article

Cheese making with prt^- and prt⁺ variants of N-streptococci and their mixtures. Phage sensitivity, proteolysis and flavour development during ripeningSTADHOUDERS, J; TOEPOEL, L; WOUTERS, J. T. M et al.Netherlands milk and dairy journal. 1988, Vol 42, Num 2, pp 183-193Article

Conditions allowing the formation of biogenic amines in cheese. 1. Decarboxylative properties of starter bacteria = Conditions induisant la formation d'amines biogènes dans le fromage. 1. Propriétés décarboxylantes des levains lactiquesJOOSTEN, H. M. L. J; STADHOUDERS, J.Netherlands milk and dairy journal. 1987, Vol 41, Num 3, pp 247-258Article

THE ESTIMATION OF THE FAT ACIDITY IN RAW MILK. AN ADAPTATION OF THE BDI METHOD, SUITABLE FOR ROUTINE ASSAYS.DRIESSEN FM; JELLEMA A; VAN LUIN FJP et al.1977; NETHERL. MILK DAIRY J.; NETHERL.; DA. 1977; VOL. 31; NO 1; PP. 40-55; ABS. NEERL.; BIBL. 10 REF.Article

Bitter flavour in cheese. 2. Model studies on the formation and degradation of bitter peptides by proteolytic enzymes from calf rennet, starter cells and starter cell fractions = Le goût amer du fromage. 2. Etude, en système modèle, de la formation et de la dégradation des peptides amers par les enzymes protéolytiques de la présure de veau, des levains et de leurs fractions cellulairesVISSER, S; HUP, G; EXTERKATE, F. A et al.Netherlands milk and dairy journal. 1983, Vol 37, Num 3, pp 169-180Article