Fermentation as foundation for diversity by Mette Toft & Axel Pallesen, Thise

Clinically studied probiotics for dairy innovations: Challenges, solutions and opportunities by Arja Laitila & Preben Jørgensen, DuPont

Selection of "thermophilic" Lactobacili for cheese production by Per D. Pedersen, Sacco

Protective cultures in Arla - where and why we use them by Anders Okholm, Arla Foods