1. Propietá antitumorali dei batteri lattici e degli alimenti fermentati con batteri lattici;Bottazzi;Latte,1985
2. Changes of microflora in different types of yogurt during the commercial time of storage at 4°C;Canganella;Microbiologie, Aliments, Nutrition,1992
3. Davis, J. G., Ashton, T. R., & McCaskill, M. (1971). Enumeration and viability of L. delbrueckii subsp. bulgaricus and S. thermophilus in yogurts. Dairy Industries, October, 569–574.
4. Edipres S. A. (1996) Estadı́sticas. (pp. 705–708) Industria Lechera.
5. IDF (International Dairy Federation) (1985a). Milk and milk products. Enumeration of coliforms. International IDF Standard 73A.