1. Curd tension of milk from some mammals in comparison to some infant milk powder;Abou-Dawood;Egyptian J. Dairy Sci.,1977
2. The aptitude of caprine milk to cheesemaking Relationship between αs1-casein content and rhelogical properties of curd and cheese;Addeo,1987
3. Special features of dairy products from ewe and goat milk from the physico-chemical and organoleptic point of view;Alichanidis,1996
4. Comparison of the physico-chemical properties of ewe's and cow's milk;Anifantakis,1986
5. Traditional feta cheese;Anifantakis,1991