1. Addeo, F., Masi, P., Rubino, R., 1987. The aptitude of caprine milk to cheese making. Relationship between αs1-casein content and rheological properties of curd and cheese. In: Flamant, J.C., Morand-Fehr, J.P. (Eds.), Evaluation des Ovins et des Caprins Méditerranéens, Rapport EUR 1183, pp. 291–311
2. Studies on milk yield and composition of the West Africa dwarf goat in Nigeria;Akinsoyinu;J. Dairy Res.,1977
3. The effects of milk protein polymorphism on milk components and cheese producing ability;Aleandri;J. Dairy Sci.,1990
4. Alfaro, G., Meurens, M., 1989. Determination of individual sugar and aminoacid by dry extract NIR reflectance spectroscopy on glass fiber disk. In: Iwamoto, M., Kawano, M. (Eds.), Proceedings of the Second International Conference on NIR Spectroscopy. Korin Publishing, Tokyo, pp. 204–207
5. Contents of αs1-casein and coagulation properties in goat milk;Ambrosoli;J. Dairy Sci.,1988