1. Anderson, M., Brooker, B. E. & Needs, E. C. (2005). The role of proteins in the stabilization/destabilization of dairy foams. In Food emulsions and foams. Cambridge: Woodhead Publishing Ltd. 100–109.
2. Auldist, M. J., Walsh, B. J. & Thomson, N. A. (1998). Seasonal and lactational influences on bovine milk composition in New Zealand. Journal of Dairy Research, 65, 4001–4411.
3. Baldwin, R. R., Baldry, R. P. & Johansen, R. G. (1971). Fat systems for bakery products. Journal of the American Oil Chemists’ Society, 49(8), 473–477.
4. Bradley, R. L. & Smukowski, M. (2009). Chapter 6: Butter. In The sensory evaluation of dairy products (2nd ed.). Eds. Clark, S., Costello, M., Drake, M-A. & Bodyfelt, F. Washington, DC: Springer. 135–165.
5. Brooker, B. E. (1986). The development of structure in whipped cream. Food Structure, 5(2), 277–285.