KAMINARIES, S., A. SCORDOBEKI, E. ZOIDOU, and G. MOATSOU. “Biochemical Characteristics of Reduced-Fat Cheese Made from High-Heat Treated goat’s Milk Supplemented With Penicillium Candidum”. Journal of the Hellenic Veterinary Medical Society, vol. 70, no. 3, Oct. 2019, pp. 1669-78, doi:10.12681/jhvms.21791.