1. Ayers, S.H. and Johnson Jr., W.T. (1915) The alcohol test in relation to milk. Bulletin No. 202, US Dept. Agric., Government Printing Office, Washington.
2. Banks, W., Muir, D.D. and Wilson, A.G. (1981) Extension of the shelf-life of cream-based liqueurs at high ambient temperatures. J. Food Technol., 16, 587–95.
3. Banks, W. and Muir, D.D. (1988) Stability of alcohol-containing emulsions, in Advances in Food Emulsions and foams, (E. Dickinson and G. Stainsby eds.) Elsevier Applied Science, London, pp. 257–83.
4. Brooksbank, D.V., Davidson, C.M., Home, D.S. and Leaver, J. (1993) Influence of electrostatic interactions on β-casein layers adsorbed on polystyrene latices. J. Chem Soc. Faraday Trans., 89, 3419–25.
5. Buchheim, W. and Welsch, U. (1973) Evidence for the submicellar composition of casein micelles on the basis of electron microscopical studies. Neth. Milk Dairy J., 27, 163–80.