References

1. Gosta Bylund. Dairy Processing Handbook, Tetra Pak Processing Systems AB, Lund, Sweden, 1995, pp 287-329.

2. Heinrich Mair-Waldburg. Handbuch der Käse, Käse der Welt von A-Z, Volkswirtschaftlicher Verlag GmbH, Kempten (Allgau), Germany, 1974, pp 167-186.

3. PF Fox. Cheese Chemistry, Physics and Microbiology, vol. I, Elsevier Applied Science, London, UK, 1987, pp 179-250.

4. PF Fox. Cheese Chemistry, Physics and Microbiology, vol. II, Elsevier Applied Science, London, UK, 1987, pp 45-120.

5. J M Buch Kristensen. Cheese Technology-A Northern European Approach, International Dairy Books, Aarhus, Denmark, 1999, pp 87-138.

6. E Waagner Nielsen, Jens A Ullum. Dairy Technology 1, vol. 2, Product Manufacture, Danish Turnkey Dairies Ltd., Aarhus, Denmark, 1989, pp 83-193.

7. Frank Kosikowski, V Mistry Vikram. Cheese and Fermented Milk Foods, Brothers Inc., Michigan, U.S.A., 1997, pp 65-83.

8. RK Robinson. A Colour Guide to Cheese and Fermented Milks, Chapman & Hall, London, UK, 1995, pp 5-24.

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