1. N. P. Wong et al., Fundamentals of Dairy Chemistry, 3rd ed.,

Van Nostrand Reinhold, New York, 1988, p. 21.

2. U.S. Department of Agriculture, Composition of Foods—Dairy and Egg Products, USDA Agricultural Handbook No. 8-1, U.S. Government Printing Office, Washington, D.C., 1976.

3. U.S. Food and Drug Administration, Pasteurized Milk Ordinance, Publication No. 229, U.S. Department of Health and Human Sciences, Washington, D.C., 1995 edition, 1997 Revision.

4. R. T. Marshall, ed., Standard Methods for the Examination of Dairy Products, 16th ed., American Public Health Association, Washington, D.C., 1992.

5. P. Cunniff, ed., Official Methods of Analysis, 16th ed., Association of Official Analytical Chemists, Arlington, Va., 1995.

6. Code of Federal Regulations, Parts 100-169, Office of the Federal Register, National Archives and Records Administration, Washington, D.C., 1998.

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