[ANTUNAC, N., HAVRANEK, J.L.: Production, composition and properties of sheep's milk. Mljekarstvo, 49(4):241-254, 1999.]Search in Google Scholar
[ANTUNAC, N., SAMARDZIJA, D.: Production, composition and characteristics of goat milk. Mljekarstvo, 50(4):297-304, 2000.]Search in Google Scholar
[BAŽANIĆ, R., TRATNIK, LJ., DRGALIĆ, I.: Goat milk: characteristics and possibilities, Mljekarstvo, 52(3):207-237, 2002.]Search in Google Scholar
[ČAČIĆ, Z ., K ALIT, S ., A NTUNAC, N ., Č AČIĆ, M .: Somatic cells and factors affecting their n umber in milk, M ljekarstvo, 53(1):23-26, 2003.]Search in Google Scholar
[CORRADINI, C.: Chimica e tecnologia del latte. Tecniche Nuove, Milan, 1995.]Search in Google Scholar
[EUROPEAN COMMISSION: Regulation (EC) No 853/2004, laying down specific hygiene rules for the hygiene of foodstuffs. Official Journal of the European Union, L139:55, 2004.]Search in Google Scholar
[FOISSY, H.: Aktuelle Aspekte bei Trinkmilch. Weiterbildungszentrum Salern, Südtirol, 2004.]Search in Google Scholar
[FORSTNERIČ, F.: Mikrobiologija tvrdih sireva. Mljekarstvo, 17(9):193-198, 1967.]Search in Google Scholar
[HAVRANEK, J., RUPIĆ, V.: Mlijeko - od farme do mljekare, Hrvatska mljekarska udruga, Zagreb, 2003.]Search in Google Scholar
[ISO 13366-2: Milk - enumeration of somatic cells - part 2: guidance on the operation of fluoro-opto-electronic counters. International Organization for Standardization, Geneva, 2006.]Search in Google Scholar
[ISO 16297: Milk bacterial count protocol for the evaluation of alternative methods. International Organization for Standardization, Geneva, 2013.]Search in Google Scholar
[ISO 9622/IDF141: Milk and liquid milk products -- Guidelines for the application of mid-infrared spectrometr. International Organization for Standardization, Geneva, 2013.]Search in Google Scholar
[KALIT, S.: Somatic cells and their influence on the production and ripening of Podravac cheese. Master thesis, Faculty of Agriculture, University of Zagreb, 1999.]Search in Google Scholar
[MEMIŠI, N.: Razvoj kozarstva u Vojvodini, Praktične osnove, 2007.]Search in Google Scholar
[MIOČ, B., PAVIĆ, V.: Proizvodnja i sastav kozjeg mlijeka u usporedbi s kravljim i ovčjim. Stočarstvo, 45(3-4):117-123, 1991.]Search in Google Scholar
[POPOVIĆ-VRANJEŠ, A., MARKOVIĆ, M., BAĆOVIĆ, S., KUČ, J.: Hygiene in Milk Production, University of Montenegro, Biotechnical Faculty, Livestock Selection Service, 2012.]Search in Google Scholar
[POPOVIĆ-VRANJEŠ, A.: Specijalno sirarstvo, Novi Sad, 2015.]Search in Google Scholar
[SALVADORI DEL PRATO O. (2001): "Trattato di Tecnologia casearia." Edagricole-Edizione Agricole della Calderini, Bologna 735-737, 2001.]Search in Google Scholar
[SCOTT, R., ROBINSON, R.K., WILBEY, R.A.: Cheesemaking practice. Springer Science & Business Media, 1998. Službeni glasnik RS: Pravilnik o kvalitetu sirovog mleka 21/2009, 2009.]Search in Google Scholar
[TRATNIK, LJ.: Mlijeko-tehnologija, biokemija i mikrobiologija, Hrvatska mljekarska Udruga, Zagreb, 1998.]Search in Google Scholar
[VUJIČIĆ I.F., BAČIĆ B.: Protein contents of milk in Vojvodina, Mljekarstvo, 24(3):50-53, 1974.]Search in Google Scholar