5[4]Tamime AY,Kalab M,Davies G,Mahdi HA.Microstructure and Firmness of Labneh (high solids yoghurt)Made from Cow's,Goat'sand Sheep's Milks by a Traditional Method or by Ultrafiltration[ J ].Food Structure,1991,10:37-44.
6[5]Jose Miguel Aguilera and David W.Stanley.Microstructural Principles of of Food Processing and Engineering(Second edition)[ M].Published by Aspen Publishers,Inc.Gaithersburg,Maryland,USA,1999.
7[6]CALVO MM,LEAVER J.Influence of Heating on Caseino macropeptide Formation in Cow's Ewe's and Goat's Milk[J].Milchwissenschaft,2000,55:553-555.
8[7]HORNE DS.2000.Casein Micelles:Structure and Properties with Special Reference to Goat Milk.In Proceedings of the 7th International Conference on Goats:Recent Advances on Goat Milk Quality[C].Raw Material for Cheesemaking,20 May 2000,Poitiers,France,p2.
9[8]HORNE DS.Food colloids-emulsions,Gels and Foams [J ].Current Opinion in Colloid & Interface Science,2000,(5):173-175.
10Blackburn P $. Reviews of the progress of dairy science [ J ]. Journal. of Dairy Research, 1962,29 ( 3 ) :329 - 345.
