1. American Dry Milk Institute, Inc. 1955. The Grading of Dry Whole Milk and Sanitary and Quality Standards Including Standard Methods of Analysis. Bull. 913.(revised).
2. Lactose Crystallization in Dry Products of Milk II. The Effects of Moisture and Alcohol;Choi;J. Dairy Sci.,1951
3. Coulter, S. T., Jenness, R., Harland, H. A., and N’ickerson, T. A. 1949. Unpublished data. (Cited by Coulter, S. T., Jenness, R., and Geddes, W. R.) Physical and Chemical Aspects of the Production, Storage, and Utility of Dry Milk Products. Advances Food Research, 3: 45. 1951.
4. Homogenization Index as Calculated from Measurements of Fat Globule Size;Farrell;J. Dairy Sci.,1941
5. The Effect of Homogenization, Condensation, and Variation in the Fat Content of Milk upon the Keeping Quality of Its Milk Powder;Holm;J. Dairy Sci.,1925