On Food and Cooking

of Dairy Products. New York: Van Nostrand
Reinhold, 1988.
Buchin, S. et al. Influence of pasteurization
and fat composition of milk on the volatile
compounds and flavor characteristics of a
semi-hard cheese. J Dairy Sci. 81 (1998):
3097–108.
Curioni, P.M.G., and J.O. Bosset. Key
odorants in various cheese types as
determined by gas chromatography-
olfactometry. International Dairy J 12 (2002):
959–84.
Dupont, J., and P.J. White. “Margarine.” In
Macrae, 2880–95.
Durham, W. H. Coevolution: Genes, Culture,
and Human Diversity. Stanford, CA: Stanford
Univ. Press, 1991.
Fox, P.F., ed. Cheese: Chemistry, Physics,
Microbiology. 2 vols. London: Elsevier, 1987.
Garg, S.K., and B.N. Johri. Rennet: Current
trends and future research. Food Reviews
International 10 (1994): 313–55.