1. An Foras Taluntais. (1981). Chemical composition of milk in Ireland. Dublin: An Foras Taluntais.
2. Brunner, J. R. (1965). Physical equilibria in milk: The lipid phase. In B. H. Webb & A. H. Johnson (Eds.), Fundamentals of dairy chemistry (pp. 403–505). Westport, CT: AVI Publishing Co., Inc.
3. Brunner, J. R. (1974). Physical equilibria in milk: The lipid phase. In B. H. Webb, A. H. Johnson, & J. A. Alford (Eds.), Fundamentals of dairy chemistry (2nd ed., pp. 474–602). Westport, CT: AVI Publishing Co., Inc.
4. Christie, W. W. (1995). Composition and structure of milk lipids. In P. F. Fox (Ed.), Advanced dairy chemistry – 2 – lipids (2nd ed., pp. 1–36). London: Chapman & Hall.
5. Cremin, F. H., & Power, P. (1985). Vitamins in bovine and human milks. In P. F. Fox (Ed.), Developments in dairy chemistry – 3 – lactose and minor constituents (pp. 337–398). London: Elsevier Applied Science Publishers.