1. Anon. (1955). British Standard No 696: Gerber method for the determination of fat in milk and milk products. London: British Standards Institution
2. Anon. (1982). IDF Standard 4A: Determination of the total solids content of natural and processed cheese. Brussels: International Dairy Federation
3. Anon. (1989). IDF Standard 115A: Determination of pH. Brussels: International Dairy Federation
4. Anon. (1993). IDF Standard 20B: Milk. Determination of nitrogen content. Kjeldahl method. Brussels: International Dairy Federation
5. Effect of post-Cheddaring manufacturing parameters on the meltability and free oil of Mozzarella cheese;Apostolopoulos;Journal of the Society of Dairy Technology,1994