1. American Dairy Science Association. 2006. Committee on Evaluation of Dairy Products. Champaign, IL
2. Bodyfelt, F.W., Tobias, J., and Trout, G.M. 1988. Chapter 9: Sensory Evaluation of Butter, in The Sensory Evaluation of Dairy Products. Van Nostrand Reinhold, New York, NY. (376–417).
3. Code of Federal Regulations. 2002. Title 7, U.S. Standards for Grades of Butter. Part 58, Subpart P paragraphs 58.305 and 58.334. Government Institutes ABS Consulting. Rockville, MD.
4. Code of Federal Regulations, Agricultural Marketing service (2006). Accessed via.
http://edocket.access.gpo.gov/cfr-2004/janqtr/pdf/7cfr58.349.pdf
, September 3, 2008.
5. Hunziker, O.F. 1940. The Butter Industry. Third edition. Published by the Author. LaGrange, IL.