Alfa-Laval. Dairy Handbook. Alfa-Laval, Food Engineering AB. P.O. Box 65, S-221 00 Lund, Sweden. [Well illustrated text. Excellent introduction to dairy technology].
American Public Health Association, Standard Methods for the examination of dairy products. 1015 Eighteenth St. NW, Washington, D.C.
Battistotti, B., Bottazzi, V., Piccinardi, A. and Volpato, G. 1983. Cheese: A guide to the world of cheese and Cheese making. Facts on File Publications, New York, NY.
Berger, W., Klostermeyer, H., Merkenich, K. and Uhlmann, G. 1989. Processed Cheese Manufacture, A JOHA guide. BK Ladenburg, Ladenburg.
Carroll, R. and Carroll, R. 1982. Cheese making made easy. Storey Communications Inc., Ponnal, Vermont. [Well illustrated manual for small and home cheese making operations]
Chandan, R. 1997. Dairy Based Ingredients. Amer. Assoc. Cereal Chemists, St. Paul, Minnesota.
Davis, J.G. 1965. Cheese. American Elsevier Publ. Co., New York.
Eck, A. and Gillis, J.-C., 2000. Cheesemaking from Science to Quality Assurance, Lavoisier Publishing, Paris..
Emmons, D.B., Ernstrom, C.A., Lacroix, C. and Verret, P. 1990. Predictive formulas for yield of cheese from composition of milk: a review. J. Dairy Sci. 73: 1365-1394.
Fox, P.F., Guinee, T.P., Cogan, T.M., McSweeney, P.L.H. 2000. Fundamentals of Cheese Science. Aspen Publishers, Inc. Gaithersburg, Maryland.
Hill, A.R. 1995. Chemical species in cheese and their origin in milk components. In Chemistry of Structure Function Relationships in Cheese, E.L. Malin and M.H. Tunick, Editors. Plenum Press, NY.
International Dairy Federation Special Issue No 9301. Factors Affecting Yield of Cheese.
Irvine, D.M. 1982. Cheddar Cheese Manufacture. A bulletin produced by the Ontario Ministry of Agriculture and Food. [Out of print]
Irvine, D.M. and Hill, A.R. 1985. "Cheese". In Comprehensive Biotechnology. M. Moo-Young, Editor.
Kosikowski, F.V. and Mistry, V.V. 1997. Cheese and Fermented Milk Foods, 3rd Edition, F.V. Kosikowski and Associates, Brooktondale, NY.
La Fondation de Technologie Laitiere et Department de Science et Technologie des Aliments Universite Laval. 1985. Dairy Science and Technology: Principles and Applications. Les Presses de l'Universite Laval, Quebec.
Law, B. 1999. Technology of cheese making Sheffield Academic Press, Sheffield, UK.
Lawrence, R.C., Heap, H.A. and Gilles, J. 1984. A controlled approach to cheese technology. J. Dairy Sci. 67: 1632-1645.
Leliévre, J., Freese, O.J. and Gilles, J. 1983. Prediction of Cheddar cheese yield. N.Z.J. Dairy Sci. Technol. 18: 169-172.
Masui, K.. and Yamada, T. 1966. French Cheeses: The Visual Guide to More than 350 Cheeses From Every Region of France. DK Publishing, New York.
Official Methods of Analysis of the Association of Official Agricultural Chemists, P.O. Box 540, Benjamin Franklin Station, Washington, D.C.
Pfizer Cheese Monographs. C. Pfizer and Co., New York.
- Italian Cheese Varieties
- American Cheese Varieties
- Cottage Cheese and Other Cultured Milk Products
- Ripened Semi-soft Cheeses
- Swiss Cheese Varieties
- Lactic Starter Culture Technology
Price, W.V. and Bush, M.G. 1974. The process cheese industry in the United States: A review. I. Industrial growth and problems. J. Milk and Food Technology 37: 135-152. II. Research and Development. Ibid 37: 179-198.
Robinson, R.K., Editor. 1990. Dairy Microbiology, Volumes 1 and 2. Elsevier Applied Science, NY.
Scott, R., Robinson, R.K. and Wilbey, R.A. 1998. Cheese making Practice. 3rd Edition. Applied Science. Publ. Ltd., London.
Troller, J.A. 1993. Sanitation in Food Processing. 2nd Edition. Academic Press. New York.
Walstra, P., Geurts, T.J., Noomen, A., Jellema, A. and van Boekel, M.A.. 1998. Dairy Technology. Marcel Dekker Inc. New York, NY.
Wong, N.P., Jenness, R., Keeney, M. and Marth, E.H. 1988. Fundamentals of Dairy Chemistry. Van Nostrand Reinhold Company, New York, NY.
Centre For Dairy Research, Madison, WI. http://www.cdr.wisc.edu/
Agriculture Canada, http://res2.agr.ca/