1. Standards for grades of dry milks;American Dry Milk Institute,1971
2. A comparison of the effect of storage of raw milk at 2°C and 6°C on the yield and quality of Cheddar cheese;Banks;Food Microbiol.,1988
3. Methods of microbiological examination for dairy purposes;British Standard 4285,1968
4. Chemical and physical methods;Case,1985
5. Presence and activity of psychrotrophic microorganisms in milk and dairy products;Cousin,1982