Association of Official Analytical Chemists. 2000. Official Methods of Analysis of AOAC International. 17th ed. AOAC International, Gaithersburg, MD.
Cano-Ruiz, M. E. and R. L. Richter. 1998. Changes in physicochemical properties of retort-sterilized dairy beverages during storage. J. Dairy Sci. 81:2116-2123.
Chemish Version 3.55. Computer Aided Chemistry Forum, Laboratory of Computational Chemistry, Dept. of Chemical System Engineering, Faculty of Engineering, Univ. of Tokyo, Tokyo, Japan. Online. Available: http://www.cheminfonavi. co.jp/chemish/index.html.
Curley, D. M., T. F. Kumosinski, J. J. Unruh and H. M. Farrell Jr. 1998. Changes in the secondary structure of bovine casein by fourier transform infrared spectroscopy: effects of calcium and temperature. J. Dairy Sci. 81:3154-3162.
Irie, M. 1999. Evaluation of porcine fat with fiber-optic spectroscopy. J. Anim. Sci. 77:2680-2683.
Lee, C-C., H-S. Chang and H-S. Sheen. 2004. A quick novel method to detect the adulteration of cow milk in goat milk. Asian-Aust. J. Anim. Sci. 17:420-422.
Phillips, L. G., M. L. McGiff, D. M. Barbano and H. T. lawless. 1995. The influence of fat on the sensory properties, viscosity, and color of low fat milk. J. Dairy Sci. 78:1258-1266.
Prindiville, E. A., R. T. Marshall and H. Heymann. 2000. Effect of milk fat, cocoa butter, and whey protein fat replacers on the sensory properties of lowfat and nonfat chocolate ice cream. J. Dairy Sci. 83:2216-2223.
Quinones, H. J., D. M. Barbano and L. G. Phillips. 1997. Influence of protein standardization by ultrafiltration on the viscosity, color, and sensory properties of skim and 1% milk. J. Dairy Sci. 80:3142-3151.
Rudan, M. A. and D. M. Barbano. 1998. A model of mozzarella cheese melting and browning during pizza baking. J. Dairy Sci. 81:2312-2319.
Salvitzki, A. and M. J. E. Golay. 1964. Smoothing and differentiation of data by simplified least squares procedures. Anal. Chem. 36:1627-1639.
Sharma, R., H. Singh and M. W. Taylor. 1996. Composition and structure of fat globule surface layers in recombined milk. J. Food Sci. 61:28-32.
Shi, Y., C. M. Smith and R. W. Hartel. 2001. Compositional effects on milk fat crystallization. J. Dairy Sci. 84:2392-2401.
Tsenkova, R., S. Atanassova, K. Toyoda, Y. Ozaki, K. Itoh and T. Fearn. 1999. Near-infrared spectroscopy for dairy management: measurement of unhomogenized milk composition. J. Dairy Sci. 82:2344-2351.
Tsenkova, R., S. Atanassova, K. Itoh, Y. Ozaki and K. Toyoda. 2000. Near infrared spectroscopy for biomonitoring: cow milk composition measurement in a spectral region from 1,100 to 2,400 nanometers. J. Anim. Sci. 78:515-522.
Wittrup, C. and L. Norgaard. 1998. Rapid near infrared spectroscopic screening of chemical parameters in semi-hard cheese using chemometrics. J. Dairy Sci. 81:1803-1809.