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Extra resources for Dairy Microbiology Handbook: The Microbiology of Milk and Milk Products (3rd Edition)

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And Maubois, J. L. (1979) J. , 62,869-875. Bylund, G. (1995) Dairy Processing Handbook. Tetra Pak Processing Systems AB, Lund, Sweden. , and Green, M. L. (1980) J. Dairy Rex, 47,351-358. Christie, W. W. (1995) Composition and structure of milk lipids. In Advanced Dairy Chemistry-2. Lipids, P. F. , Chapman & Hall, London, pp. 1-28. , and Dalgleish, D. G. (1996a) Milchwissenchaft, 51,123-127. , and Dalgleish, D. Gr. (1996b) J. , 63,441-449. Covacevich, H. , and Kosikowski, F. V. (1979) J. , 62.

1992) 0-Lactoglobulin. In Advanced Dairy Chemistry-1. Proteins, P. F. , Elsevier Applied Science Publishers, London, pp. 141-190. , Lomholt. S. , Qvist, K. , Pedersen, J. , and Mortensen. K. (1996) Eur. , 24, 143-147. Harper, W. , and Hall, C. W. (1976) Processing-induced changes. Chapter 13 in Duirv Technology and Engineering, AVI Press, Westport. CT. Hillier, R. , and Lyster, R. L. J. (1979) J. Dairy Rex, 46,95-102. Holt, C. ( 1992) Structure and stability of bovine casein micelles. In Advance5 in Protein Chemistry, C.

Sharma, S. , and Dalgleish, D. G. (1994) J. Dairy Rex, 61,375-384. Singh, H. (1988) N Z J. Dairy Sci. , 23,257-273. Singh, H. (1995) Heat induced changes in casein, including interactions with whey proteins. , P. F. , International Dairy Federation, Brussels, pp. 86-104. , and Creamer, L. K. (1991) J. , 56,238-246. , and Creamer, L. K. (1992) Heat stability of milk. In Advanced Dairy Chernistry-1. Proteins, P. F. , Elsevier Applied Science Publishers, London, pp. 621-656. , and Fox, P. F. (1985) J.

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