Bibliography

Fox, P.F., ed. (1993) Cheese: Chemistry, Physics and Microbiology - General Aspects.

London: Chapman & Hall. Fox, P.F., Guinee, T.P., Cogan, T.M. & McSweeney, P.L. (2000) Fundamentals of

Cheese Science. Gaithersburg, MD: Aspen. Law, B.A., ed. (1997) Microbiology and Biochemistry of Cheese and Fermented Milk. London: Blackie.

Law, B.A., ed. (1999) Technology of Cheesemaking. Sheffield: Sheffield Academic Press.

Olson, N.F. (1995) Cheese. In Biotechnology, 2nd edn, vol. 9, Enzymes, Biomass,

Food and Feed (eds H.-J. Rehm & G. Reed), pp. 353-384. Weinheim: VCH. Robinson, R.K. & Wibey, R.A. (1998) Cheesemaking Practice. Gaithersburg, MD: Aspen.

Scott, R. (1986) Cheesemaking Practice, 2nd edn. London: Elsevier. Wong, N.P., ed. (1988) Fundamentals of Dairy Chemistry, 3rd edn. New York: Van Nostrand Reinhold.

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