استاندارد شیر و فرآوردههای آن-تعیین اسیدیته و pH-روش آزمون شماره 2852
استاندارد میکروبیولوژی شیر و فرآوردههای آن-ویژگیها شماره 2406
استاندارد شیرپاستوریزه-ویژگیها شماره 93
قنبری شندی، خسروشاهی اصل ا، مرتضوی ع، توکلی پور ح، 1390، اثر صمغ زانتان بر ویژگیهای بافتی و رئولوژیکی پنیر سفید ایرانی کم چرب، فصلنامه علوم و صنایع غذایی، 33(1)، دوره8، 35-43
Al-Kadamany E, Toufeili I, Khattar M, Abou-JawdehY, Harakeh S, Haddad T, 2002. Determination of Shelf Life of Concentrated Yoghurt (Labneh), Produced by In-Bag Straining of Set Yoghurt using Hazard Analysis. Journal of Dairy Science 85: 1023-1030.
Dimitreli G, Thomaris A.S, 2007. Texture Evaluation of Block Type Processed Cheese as a Function of Chemical Composition and in Relation to its Apparent Viscosity. Journal of Food Engineering 97, 4: 1364-1373.
Faroog K, Haque A, 1997. Effect of fat replacers on the physicochemical properties of low fat and non fat dairy products. Food Science and Technology USA, Baton rouge 188
Frances R J, Paterson A, 1992.
Texture of hard cheeses. Trends in Food Science & Technology 3: 160-164. Gwartney E A, Foegeding E A, Larick D k, 2002. The Texture of Commercial Full Fat and Rduced Fat Cheese. Journal of food science 67, 2: 812-816
Gunasekaran S, Mehmet AK M, 2003. CheeseTexture:.Cheese Rheology and Texture 1:299-324 Gunasekaran S, Mehmet AK M. USA, CRC press LLC.
Kharazzi I, 1984. Yoghurt spread resembling cream cheese. united state patent, 4 434 184
Kumar P, Mishra H N, 2004. Mango Soy Fortified Set Yoghurt: Effect of Stabilizer Addition on Physicochemical, Sensory and Textural Properties. Food Chemistry 87: 501-507
Lynch M.G, Mulvihill M D, 1996. Rheology of cappa-carrageenan gels containing caseins. Food Hydrocolloids 10: 151-157
Mohameed H A, Abu-Jdayil B, Al-Shawabkeh A, 2004. Effect of solids concentration on the rheology of labneh (concentrated yogurt) produced from sheep milk. Journal of Food Engineering 61: 347–352
Ozer B H, Stenning R A, Grandison A S, Robinson R K, 1999. Rheology and Microstructure of Labneh (Concentrated Yogurt). Journal of Dairy Science 82, 4: 682-689
Ozer B H, Robinson R K, 1999. The Behaviour of Starter Cultures in Concentrated Yoghurt (Labneh) Produced by Different Techniques. Food Science and Technology 32, 7: 391-395
Salji J P, Sawaya W N , Ayaz M, 1983. The Yoghurt industry in the Central Province of Saudi Arabia. cultured dairy products journal 18(4): 14-18
Tamime A, Robinson R K, 2007.Tamime and Robinsons yoghurt science and technology(third edition) 3,2007,woodhead publishing limited and CRC press LLC.