Kaptan, B., et al. “Influence of Adjunct Cultures of Lactobacillus Spp. On Chemical, Microbiological and Sensory Properties of White Pickled Cheese”. Asian Journal of Chemistry, vol. 21, no. 7, Mar. 2010, pp. 5199-06, https://asianpubs.org/index.php/ajchem/article/view/18293.