1. Departamento de Ciencia y Tecnología de Productos Lácteos, Instituto del Frío (CSIC), José Antonio Novais 10, Madrid 28040, Spain
2. Microbiology Unit, Nestlé Research Center, Vers-Chez-les-Blanc, Lausanne 1000, Switzerland
3. Department of Food Science and Agricultural Chemistry, McGill University/AAFC, Ste-Anne-de-Bellevue, Quebec, Canada H9X 3V9