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1 Kikuchi, M, "Transition of the number of bacteria and bacterial flora in bulk-cooled milk" 45 : 592-596, 1974
2 Farkye, N. Y., "Thermal denaturation of indigenous milk enzymes. In: Heat induced changes in milk" International Dairy Federation 331-348, 1995
3 Wehr, H. M., "Standards methods for the examination of dairy products" American public health association 153-168, 2004
4 Shin, Y. K., "Seasonal, Regional Distribution and Identification of Psychrotrophic Bacteria in Milk" 40 : 27-34, 2013
5 SAS., "SAS/STAT Software for PC. Release 9.1" SAS institute Inc 2010
6 Urbach, G., "Relations between cheese flavor and chemical composition" 3 : 389-422, 1993
7 Beuvier, E, "Raw milk cheeses. In: Cheese: Chemistry, Physics and Microbiology" Academic Press 319-345, 2004
8 Chung, C. I., "Quality of milk and psychrotrophic bacteria" 18 : 38-46, 2000
9 Punch, J. D., "Psychrophilic bacteria. III. Population levels associated with flavor or physical change in milk" 48 : 1179-1183, 1965
10 Sasano, M., "Proteolysis of milk protein by psychrotrophic bacteria isolated from refrigerated raw milk" 48 : 403-409, 1977
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24 Walstra, P, "Dairy chemistry and physics" John Wiley and Sons 465-, 1984
25 Laemmli, U. K., "Cleavage of structural proteins during the assembly of the head of bacteriophage T4" 227 : 680-685, 1970
26 Kosikowski, F. V, "Changes in cheddar cheese by commercial enzyme preparation" 58 : 963-, 1975
27 Rowe, M. T., "A study of changes in the psychrotrophic microflora of raw milk during refrigerated storage" 56 : 247-250, 2001