Choi, J. W. and K. F. Ng-Kwai-Hang. 1998. Effects of genetic variants of $\kappa$-casein and $\beta$-lactoglobulin on cheese yielding capacity of milk preheated at different temperatures. Korean J. Dairy Sci. 20:113.
Choi, J. W. and K. F. Ng-Kwai-Hang. 2002. Effects of genetic variants of $\kappa$-casein and $\beta$-lactoglobulin and heat treamtent of milk on cheese and whey composition. Asian-Aust. J. Anim Sci. 15:732.
Dannenberg, F. and H. G. Kessler. 1988. Reaction kinetics of the denaturation of whey proteins in milk. J. Food. Sci. 53:258.
Foss & Co. 1980. Instruction manual for formagraph 10-40-60-80-100. 66, Helleruprej, DK 2900 Hellerup, DK.
Grandison, A. S., G. D. Ford, D. Millard and A. J. Owen. 1984. Chemical composition and coagulating properties of renneted milks from cows during early lactation. J. Dairy Res. 51:407.
Horne, D. S., D. D. Muir, J. Leaver, T. A. McCreight, J. M. Banks, and A. J. R. Law. 1994. Influence of $\kappa$-casein genotype on rennet coagulation of bovine milk. In IDF Seminar on cheese yield and factors affecting its control. International Dairy Federation, Brussels, Belgium. pp. 142-50.
Imafidon, G. I., K. F. Ng Kwai Hang, V. R. Harwalkar and C. Y. Ma. 1991. Effect of genetic polymorphism on the thermal stability of $\beta$-lactoglobulin and $\kappa$-casein mixture. J. Dairy Sci. 74:1791.
Imafidon, G. I. and N. Y. Farkye. 1993. Rennet coagulability of high-heat treated milk influenced by time of pH adjustment. J. Food Sci. 58:1300.
Kirchmeier, O., A. Mehana, R. Graml and J. Buchberger. 1982. Influence of casein genotypes on the water-binding capacity and the heat stability of casein. XXI Internat. Dairy Congr. Brief Commun. Page 195.
Macheboeuf, D., J. B. Cloulon and P. D'Hour. 1993. Effect of breed, milk protein variants and feeding on cow's milk coagulation properties. J. Dairy Res. 60:43.
Mariani, P., G. Losi, D. Morini and G. B. Castagnetti. 1979. Il contenuto di acido citrico nel latte di vache con genetipo diverso nel locus $\kappa$-caseina. Scienza Tecn. Latt. Cas. 30:1.
Marziali, A. S. and K. F. Ng-Kwai-Hang. 1986. Effects of milk composition and genetic polymorphism on coagulating properties of milk. J. Dairy Sci. 69:1793.
McMahon, D. J., B. H. Yousif and M. Kalàb. 1993. Effect of whey protein denaturation on structure of casein micelles and their rennetability after ultra-high temperature processing of milk with or without ultrafiltration. Int. Dairy J. 3:239.
Montilla, A., E. Balcones, A. Olano and M. M. Calvo. 1995. Influence of heat treatments on whey protein denaturation and rennet clotting properties of cow's and goat's milk. J. Agric. Food Chem. 43:1908.
Ng-Kwai-Hang, K. F. and F. Grosclaude. 2002. Genetic polymorphism of milk proteins. Chapter 16, pp 737-814. In Advanced Dairy Chemistry. (Ed. P. F. Fox and P. L. H. Sweeney) Kluwer Academic/Plenum Publishers, New York.
Ng-Kwai-Hang, K. F., I. Politis, R. I. Cue and A. S. Marziali. 1989. Correlations between coagulation properties of milk and cheese yielding capacity and cheese composition. Can. Inst. Food Sci. Technol. J. 22:291.
Okigbo, L. M., G. H. Richardson, R. J. Brown and C. A. Ernstrom. 1985a. Casein composition of cow's milk of different chymosin coagulation properties. J. Dairy Sci. 68:1887.
Okigbo, L. M., G. H. Richardson, R. J. Brown and C. A. Ernstrom. 1985b. Effects of pH, calcium chloride, and chymosin concentration on coagulation properties of abnormal and normal milk. J. Dairy Sci. 68:2527.
Okigbo, L. M., G. H. Richardson R. J. Brown and C. A. Ernstrom. 1985c. Interactions of calcium, pH, temperature, and chymosin during milk coagulation. J. Dairy Sci. 68:3135.
Pagnacco, G. and A. Caroli. 1987. Effect of casein and $\beta$
-lactoglobulin genotypes on renneting properties of milks. J. Dairy Res. 54:479.
Politis, I. and K. F. Ng-Kwai-Hang. 1988. Effects of somatic cell counts and milk composition on the coagulating properties of milk. J. Dairy Sci. 71:1740.
Robitaille, G., K. F. Ng-Kwai-Hang and H. G. Monardes. 1993. Effect of $\kappa$
-casein glycosylation on cheese yielding capacity and coagulating properties of milk. Food Res. Intl. 26:365.
SAS. 1988. Statistical Analysis System Institute. SAS user's Guide: Statistics. SAS Institute, Cary, NC.
Schaar, J. 1984. Effects of $\kappa$
-casein genetic variants and lactation number on the renneting properties of individual milk. J. Dairy Res. 51:397.
Singh, H., S. I. Shalabi, P. F. Fox, A. Flynn and A. Barry. 1988. Rennet coagulation of heated milk: influence of pH adjustment before or after heating. J. Dairy Res. 55:205.
Storry, J. E., A. S. Grandison, D. Millard, A. J. Owen and G. D. Ford. 1983. Chemical composition and coagulating properties of renneted milks from different breeds and species of ruminant. J. Dairy Res. 50:215.
van Hooydonk, A. C. M., P. G. de Koster and I. J. Boerrigter. 1987. The renneting properties of heated milk. Neth. Milk Dairy J. 41:3.
van den Berg, G., J. T. M. Escher, P. J. de Koning and H. Bovenhuis. 1992. Genetic polymorphism of $\kappa$-casein and $\beta$-lactoglobulin in relation to milk composition and processing properties. Neth. Milk. Dairy J. 46:145.
Wheelock, J. V. and A. Kirk. 1974. The role of $\beta$
-lactoglobulin in the primary phase of rennin action on heated casein micelles and heated milk. J. Dairy Res. 41:367.