General References

Tetra Pak Dairy Processing Handbook, Tetra Pak Processing Systems, S-221 86, Lund, Sweden. https://dairyprocessinghandbook.tetrapak.com

Clark, S., M. Costello, M.A. Drake and F. Bodyfelt. 2009. The Sensory Evaluation of Dairy Products, 2nd ed. Springer.

Fox, P.F., T. Uniacke-Lowe, P.L.H. McSweeney and J. A. O’Mahoney. 2015. Dairy Chemistry and Biochemistry, 2nd ed. Springer.

McSweeney, P.L.H. and P. F. Fox. Advanced Dairy Chemistry. 4th ed. Vol. 1. Proteins (2013). Vol. 2. Lipids (2020). Vol. 3. Lactose, Water, Salts and Minor Constituents (3rd ed., 2009). Springer.

Fox, P.F., T. P. Guinee, T. M. Cogan and P.L.H. McSweeney. 2000. Fundamentals of Cheese Science. Aspen Publication.

Goff, H. D. and Hartel, R. W. 2013. Ice Cream. 7th Edition. Kluwer Academic.

Marth, E. H. and J. L. Steele. 2001. Applied Dairy Microbiology, 2nd ed. Marcel Dekker Inc.

Walstra, P.,J.T.M. Wouters and T.J. Geurts. 2006. Dairy Technology, 2nd Ed.. CRC/Taylor & Francis.