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Cheese Science (2nd ed.). Springer. pp. 42–43. doi:10.1007/978-1-4899-7681-9. ISBN 978-1-4899-7681-9. S2CID 92789023. Tunick, Michael (2014). The Science of...20 KB (2,280 words) - 06:56, 28 February 2024
Fundamentals of Cheese Science (2nd ed.), Springer, p. 571, ISBN 978-1-4899-7681-9 The Dutch Table: How to make quark "Kwark". Keuringsdienst van Waarde...37 KB (3,559 words) - 13:50, 12 April 2024
