1. The bacterial content of creamed milk;Abo-Elnaga;Archiv Lebensmittelhyg.,1981
2. Official Methods of Analysis,1995
3. Peculiarities of the principal Italian cheeses;Bottazzi;Am. Dairy Rev.,1975
4. Distribution of bacteria between the bottom,middle, and cream layers of creamed raw milk;Dellaglio;Neth. Milk Dairy J.,1969
5. Standard Methods for the Examination of Dairy Products,1992