[1. Brooks, J.D. & Flint, S.H. (2008). Biofilms in the food industry: problems and potential solutions, International Journal of Food Science & Technology, 43(12), 2163-2176.10.1111/j.1365-2621.2008.01839.x]Search in Google Scholar
[2. Georgescu, Gh. (2003). The Analysis of milk and milk products, Ed. Ceres, Bucharest.]Search in Google Scholar
[3. Iancu, R. (2010). Investigations concerning the nutritional and hygienic parameters of the goat milk as starting material fated to the technical process, Annals of the Romanian Society for Cell Biology, 15(1), 161-166.]Search in Google Scholar
[4. Iancu, R. (2010). Monitoring goat milk physico-chemical composition during season using Analyzer Ekomilk Total, Annals of the Romanian Society for Cell Biology, 15 (2), 332-336.]Search in Google Scholar
[5. Ioannis S. A., Choreftaki, S. & Tserkezou, P. (2005). An update of EU legislation (Directives and Regulations) on food-related issues (Safety, Hygiene, Packaging, Technology, GMOs, Additives, Radiation, Labelling): presentation and comments, International Journal of Food Science & Technology, 40(10), 1021-1112.10.1111/j.1365-2621.2005.01113.x]Search in Google Scholar
[6. Kongo, J.M., Gomes, A.M. & Malcata, F.X. (2006). Manufacturing of fermented goat milk with a mixed starter culture of Bifidobacterium animals and Lactobacillus acidophilus in a controlled bioreactor, Letters in Applied microbiology, 42, 595.10.1111/j.1472-765X.2006.01882.x16706898]Search in Google Scholar
[7. Masoud, N.N., Koocheki, A. & Valibaigy, S. (2010). Effects of somatic cell counts on the physicochemical and rheological properties of yoghurt made from sheep’s milk, International Journal of Food Science & Technology, 45 (4), 713-718.10.1111/j.1365-2621.2010.02185.x]Search in Google Scholar
[8. Musat, V., Gaspar, E., & Lengyel, E. (2007). The hygiene of food factories and the protection of the environment, Ed. Univ. „Lucian Blaga”, Sibiu.]Search in Google Scholar
[9. Oprean, L., Bahcivangi, S. & Iancu, R. (2009). Microbiological control of goat milk from Sibiu area regarding the hygiene assurance and food safety, Symposium „ The growth of animals in the context of modern agriculture - from science to practice”Timisoara, 42(1), 70]Search in Google Scholar
[10. Oprean, L., Iancu, R., Radu, G. L., Liţescu, S. & Truică, G. (2010). Methods for improving the nutritional quality of goat milk raw material through addition of probiotics, Jubilee International Conference „Agricultural and food science processes and technologies”, 9-12 decembrie, Sibiu.]Search in Google Scholar
[11. Oprean, L., Iancu, R., Radu, G. L., Liţescu, S. & Truică, G. (2010). The improvment of nutritional quality of goat milk through the supplements use of vitamin B12 in fodder, Jubilee International Conference „Agricultural and food science processes and technologies”, Sibiu.]Search in Google Scholar
[12. Özge, Y. & Unluturk, S. (2009). Differential scanning calorimetry as a tool to detect antibiotic residues in ultra high temperature whole milk, International Journal of Food Science & Technology, 44(12), 2577-2582. 10.1111/j.1365-2621.2009.02087.x]Search in Google Scholar