J. Stadhouders

Evidence that Lactobacillus bulgaricus in yogurt is stimulated by carbon dioxide produced by Streptococcus thermophilus

F.M. Driessen, Fedde Kingma, J. Stadhouders · Netherlands milk and dairy journal · 1982 · 82 citations

Carbon Dioxide, Probiotic, Food Fermentation +14

The hydrolysis of protein during the ripening of Dutch cheese. The enzymes and bacteria involved.

J. Stadhouders · Nederlandsch Melk- en Zuiveltijdschrift · 1960 · 50 citations

Engineering, Biochemistry, Food Structure +6

Continuous manufacture of yogurt. I. Optimal conditions and kinetics of the prefermentation process

F.M. Driessen, J. Ubbels, J. Stadhouders · Biotechnology and Bioengineering · 1977 · 49 citations

Engineering, Continuous Prefermentation, Industrial Engineering +21

Prevention of butyric acid fermentation by the use of nitrate.

J. Stadhouders · Bulletin. International Dairy Federation · 1990 · 34 citations

Butyric Acid Fermentation, Bioenergy, Food Fermentation +4

Prevention of the contamination of raw milk by a hygienic milk production.

J. Stadhouders, Karen V. Jorgensen · Bulletin. International Dairy Federation · 1990 · 30 citations

Food Spoilage, Hygienic Milk Production, Raw Milk +5