1. Bhasin NR (2012) Too much milk, from the president’s desk. Indian Dairyman 64(12):14–16
2. Deeth HC, Fitz-Gerald CH, Wood AF (1975) A convenient method for determining the extent of lipolysis in milk. Aust J Dairy Technol 30(3):109–111
3. Franklin JG, Sharpe ME (1963) The incidence of bacteria in cheese milk and Cheddar cheese and their association with flavour. J Dairy Res 30:87–99
4. Gupta SK, Patil GR, Patel AA, Garg FC, Rajorhia GS (1990) Instron texture profile parameters of Khoa as influenced by composition. J Food Sci Technol 27(4):209–213
5. Henika RG (1982) Use of response surface methodology in sensory evaluation. Food Technol 36(1):96–101