The Natural History of Pliny, tr. John Bostock and H.T. Riley, London: Bell, 1856-93, Volume 3, p. 84: "It is a remarkable circumstance, that the barbarous nations which subsist on milk have been for so many ages either ignorant of the merits of cheese, or else have totally disregarded it; and yet they understand how to thicken milk and form therefrom an acrid kind of milk with a pleasant flavour". نسخة محفوظة 8 أبريل 2020 على موقع واي باك مشين.
Alting AC، Fred Van De Velde، Kanning MW، Burgering M، Mulleners L، Sein A، Buwalda P (2009). "Improved creaminess of low-fat yogurt: The impact of amylomaltase-treated starch domains". Food Hydrocolloids. ج. 23 ع. 3: 980–987. DOI:10.1016/j.foodhyd.2008.07.011.
The Natural History of Pliny, tr. John Bostock and H.T. Riley, London: Bell, 1856-93, Volume 3, p. 84: "It is a remarkable circumstance, that the barbarous nations which subsist on milk have been for so many ages either ignorant of the merits of cheese, or else have totally disregarded it; and yet they understand how to thicken milk and form therefrom an acrid kind of milk with a pleasant flavour". نسخة محفوظة 8 أبريل 2020 على موقع واي باك مشين.
