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		BS 770: Part 11: 1997. ISO 12082: 1997. Methods for chemical analysis of cheese. Part 11. Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents in processed cheese and processed cheese products by British Standards Institution (BSI) Publication details: British Standards Institution (BSI), 1997 Availability: Items available for loan: Dundonald House Library (1)Location, call number: Store 4 637.32 BRI/PAM. Place hold Add to cart (remove)
		BS 770 : Part 7 : 1997. ISO 2963 : 1997. Methods for chemical analysis of cheese. Part 7. Determination of citric acid content of cheese and processed cheese products (enzymatic method) by British Standards Institution (BSI) Publication details: British Standards Institution (BSI), 1997 Availability: Items available for loan: Dundonald House Library (1)Location, call number: Store 4 637.32 BRI/PAM. Place hold Add to cart (remove)
		Dairy rheology: a concise guide by Prentice, J. H Publication details: VCH Publishers, 1992 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: SF251 PRE. Place hold Add to cart (remove)
		BS ISO 5943 : 2004. Cheese and processed cheese products - determination of chloride content - Potentiometric titration method by British Standards Institution (BSI) Publication details: London : British Standards Institution (BSI), 2004 Availability: Items available for loan: Dundonald House Library (1)Location, call number: Store 4 637.32 BRI/PAM. Place hold Add to cart (remove)
		Cheese problems solved by McSweeney, P. L. H Publication details: Cambridge: Woodhead, 2007 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: SF271 MCS. Place hold Add to cart (remove)

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