1. Isının, kültür kullanmanın ve ambalaj işleminin Kaşar peyniri kalite, tat ve aromasına etkileri üzerinde araştırmalar;Akyüz,1978
2. The effect of different packaging methods on the formation of biogenic amines and organic acids in Kashar cheese;Andiç;Journal of Dairy Science,2011
3. Laboratory manual for chemical analysis of cheese;Ardö,1999
4. Microbial communities involved in Kaşar cheese ripening;Aydemir;Food Microbiology,2015
5. Physicochemical and textural properties of imitation fresh kashar cheeses prepared from casein, caseinates and soy protein;Balkir;Gıda/The Journal of Food,2011