1. ADSA (2004) Cottage cheese score card, 2003 Rules. In: 83rd Annual Collegiate Dairy Products Evaluation Contest. Committee on Dairy Product Evaluation, Amarican Dairy Science Association, p 16
2. AOAC (2000) In: Horwitz W (ed) Association of Official Analytical Chemists. Official Methods of Analysis, vol II, 17th edn. Assc Official Agric Chem, Washington DC
3. Chandan RC, Kapoor R (2011) Principles of cheese technology. In: Chandan RC, Kilara A (eds) Dairy ingredients for food processing, 1st edn. Wiley-Blackwell, Ames, Lowa, pp 225–265
4. Dalgleish DG (1990) The effect of denaturation of β-lactalbumin on renneting-A quantitative study. Milchwissenschaft 45:491–499
5. de la Fuente MA, Olano A, Casal V, Juárez M (1999) Effects of high pressure and heat treatment on the mineral balance of goats’ milk. J Dairy Res 66:65–72