1. The Margin of Safety Between the Thermal Death Point of the Tubercle Bacillus and the Thermal Cream Layer Volume Impairment in Pasteurizing Milk at Various Temperatures;Dahlberg;N. Y. (Geneva) Agr. Expt. Sta. Tech. Bull.,1932
2. Dupuy, C. J. The Effect of High-Temperature Short-Time Heat Treatment on Some of the Bacteriological and Physical-Chemical Properties of Cream. M.S. Thesis. University of Illinois. 1949.
3. Effect of Pasteurization Times and Temperatures on Certain Properties and Constituents of Cream;Hening;N. Y. (Geneva) Agr. Expt. Sta. Tech. Bull.,1943
4. The Effect of Heating Cream in a Small Tube Heat Exchanger on Some of Its Properties;Herreid;J. Dairy Sci.,1952
5. Effect of High-Temperature Short-Time Heat Treatments on Some Properties of Milk. I. Inactivation of the Phosphatase Enzyme;Hetrick;J. Dairy Sci.,1948