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  1. No Access

    Chapter

    Use of Lysozyme for the Prevention of Butyric Acid Fermentation in Gouda Cheese. Limited Effect of the Enzyme

    Lysozyme (500 U/ml cheese milk) can only prevent BAF if the number of spores of butyric acid bacteria (BAB) does not exceed 300 per litre (normal population of milk). In cheese from winter milk (≧/ 1000 spores...

    J. Stadhouders, G. van den Berg in MILK the vital force (1986)

  2. No Access

    Article

    Index and indicator organisms in milk powder

    J. Stadhouders, G. Hup in Antonie van Leeuwenhoek (1983)

  3. No Access

    Article

    The plate count estimation and its significance

    J. Stadhouders in Antonie van Leeuwenhoek (1975)

  4. No Access

    Article

    Appearance of New N-Terminal Groups by the Action of Rennin on Casein

    Wissmann and Nitschmann1, studying the action of rennin on α-casein by the method of Sanger2, found, after the action of rennin for 30 min., not only the original N-terminal amino-acids arginine and lysine but al...

    P. J. DE KONING, J. STADHOUDERS in Nature (1962)