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Farkye, N. Y. Other Enzymes, in: Advanced Dairy Chemistry, Vol. 1 Proteins. 2003, 3rd Ed. Fox, P. F., and P. L. H. McSweeney, eds. Kluwer Academic/Plenum Publ., NY.
Flynn, A., and K. Cashman. Nutritional aspects of minerals in bovine and human milks, in: Advanced Dairy Chemistry, Vol. 3 Lactose, water, salts and vitamins. 1997, 2nd Ed. Fox, P. F., ed. Chapman & Hall, London.
Fox, P. F., and P. L. H. McSweeney. Dairy Chemistry and Biochemistry.1998. Blackie Academic & Professional, an imprint of Chapman & Hall, London.
Holsinger, V. H. Lactose, in: Fundamentals of Dairy Chemistry. 1988, 3rd Ed. Wong, N. P., R. Jenness, M. Keeney, and E. H. Marth, eds. Van Nostrand Reinhold, NY.
Holsinger, V. H. Physical and chemical properties of lactose, in: Advanced Dairy Chemistry, Vol. 3 Lactose, water, salts and vitamins. 1997, 2nd Ed. Fox, P. F., ed. Chapman & Hall, London.
Holt, C. Effect of heating and cooling on the milk salts and their interaction with casein, in: Heat Induced Changes in Milk . 1995, 2nd Ed. Fox, P. F., ed. International Dairy Federation, Brussels, Belgium.
Jelen, P., and W. Rattray. Thermal denaturation of whey proteins, in: Heat Induced Changes in Milk . 1995, 2nd Ed. Fox, P. F., ed. International Dairy Federation, Brussels, Belgium.
O'Brien, J. Heat-induced changes in lactose: isomerization, degradation, Maillard browning, in: Heat Induced Changes in Milk. 1995, 2nd Ed. Fox, P. F., ed. International Dairy Federation, Brussels, Belgium.
O'Brien, J. Reaction chemistry of lactose: non-enzymatic degradation pathways and their significance in dairy products, in: Advanced Dairy Chemistry, Vol. 3 Lactose, water, salts and vitamins. 1997, 2nd Ed. Fox, P. F., ed. Chapman & Hall, London.
Öste, R., M. Jägerstad, and I. Anderson. Vitamins in milk and milk products, in: Advanced Dairy Chemistry, Vol. 3 Lactose, water, salts and vitamins.1997, 2nd Ed. Fox, P. F., ed. Chapman & Hall, London.
Potter, M. E., A. F. Kaufmann, P. A. Blake, and R. A. Feldman. Unpasteurized milk. The hazards of a health fetish. 1984. J. Am. Med. Assoc. (JAMA). 252:2048-2052.
Pruitt, K. Lactoperoxidase, in: Advanced Dairy Chemistry, Vol. 1 Proteins.2003, 3rd Ed. Fox, P. F., and P. L. H. McSweeney, eds. Kluwer Academic/Plenum Publ., NY.
Singh, H. Heat-induced changes in casein, including interactions with whey proteins, in: Heat Induced Changes in Milk . 1995, 2nd Ed. Fox, P. F., ed. International Dairy Federation, Brussels, Belgium.
van Boekel, M. A. J. S., and P. Walstra. Effect of heat treatment of chemical and physical changes to milkfat globules, in: Heat Induced Changes in Milk. 1995, 2nd Ed. Fox, P. F., ed. International Dairy Federation, Brussels, Belgium.
Walstra, P., T. J. Geurts, A. Noomen, A. Jellema, and M. A. J. S. van Boekel.Dairy Technology, Principles of Milk Properties and Processes. 1999. Marcel Dekker, Inc., NY.
Weihrauch, J. L. Lipids of milk: deterioration, in: Fundamentals of Dairy Chemistry. 1988, 3rd Ed. Wong, N. P., R. Jenness, M. Keeney, and E. H. Marth, eds. Van Nostrand Reinhold, NY.
Whitney, R. McL. Proteins of Milk, in: Fundamentals of Dairy Chemistry.1988, 3rd Ed. Wong, N. P., R. Jenness, M. Keeney, and E. H. Marth, eds. Van Nostrand Reinhold, NY
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