1. The bacterial content of creamed milk;Abo-Elnaga;Archiv für Lebensmittelhygiene, Fleisch-, Fisch- und Milchhygiene,1981
2. Official Methods of Analysis,2000
3. Gravity separation of fat, somatic cells, and bacteria in raw and pasteurized milks;Caplan;J. Dairy Sci.,2013
4. Distribution of bacteria between the bottom, middle, and cream layers of creamed raw milk;Dellaglio;Neth. Milk Dairy J.,1969