1. Arnadottir, A. 1986. Methyl ketone synthesis in milk-fat-coated microcapsules to accelerate ripening of blue cheese. M.S. Thesis, Univ. Wisconsin, Madison.
2. Application of lipolytic enzymes to flavor development in dairy products;Arnold;J. Dairy Sci.,1975
3. Badings, H. T., and R. Nester. 1978. Recent advances in the study on aroma compounds of milk and dairy products. Proc. 20th Int Dairy Congr., Paris 20:77ST.
4. Braun, S.D. 1984 Microencapsulated multi-enzyme systems to produce flavors and recycle cofactors. Ph.D. Diss., Univ. Wisconsin, Madison.
5. Microencapsulation of cell-free extracts to demonstrate the feasibility of heterogenous enzyme systems and cofactor recycling for development of flavor in cheese;Braun;J. Dairy Sci.,1986