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Section C. Dairy Chemistry

W. L. Davies
Journal of Dairy Research 7 (1) 75 (1936)
DOI: 10.1017/S0022029900001679
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Proteins in Food Processing

P.F. Fox and A.L. Kelly
Proteins in Food Processing 29 (2004)
DOI: 10.1533/9781855738379.1.29
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The casein micelle: Historical aspects, current concepts and significance

P.F. Fox and A. Brodkorb
International Dairy Journal 18 (7) 677 (2008)
DOI: 10.1016/j.idairyj.2008.03.002
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The Second Phase of Rennet Coagulation

Nature 149 (3772) 194 (1942)
DOI: 10.1038/149194a0
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