Editing Pizza cheese (section)

==Further reading==
* {{cite book |title=Technology of Cheesemaking |last=Law |first=Barry A |editor=Tamime, A.Y. |year=2010 |publisher=Wiley-Blackwell |isbn=9781444323757 |pages=13–14, 21, 198, 348, 358–381, 383–385, 387, 508 |url=https://www.scribd.com/doc/39960918/Technology-of-Cheese-Making |access-date=October 17, 2012 |url-status=dead |archive-url=https://web.archive.org/web/20120602233524/http://www.scribd.com/doc/39960918/Technology-of-Cheese-Making |archive-date=June 2, 2012 |df=mdy-all }}
* {{cite web |url=http://www.diaa.asn.au/component/resource/article/australian-journal-of-dairy-technology/23-adjt-articles/686-functionality-and-consumer-acceptance-of-pizza-cheese-analogue |title=Functionality and consumer acceptance of pizza cheese analogue |publisher=Dairy Industry Association of Australia |work=Vol 57, no 2 |archive-date=2016-03-04 |access-date=October 17, 2012 |last1=Sherkat |first1=F. |last2=Walker |first2=M. |url-access=subscription |archive-url=https://web.archive.org/web/20160304100147/http://www.diaa.asn.au/component/resource/article/australian-journal-of-dairy-technology/23-adjt-articles/686-functionality-and-consumer-acceptance-of-pizza-cheese-analogue}}
* {{cite journal |title=Influence of Condensed Sweet Cream Buttermilk on the Manufacture, Yield, and Functionality of Pizza Cheese |first=S. |last=Govindasamy-Lucey |display-authors=etal |journal=Journal of Dairy Science |date=February 2006 |volume=89 |issue=2 |pages=454–467 |doi=10.3168/jds.s0022-0302(06)72109-9 |pmid=16428615 |doi-access=free}}
* {{cite web |url=https://www.foodingredientsfirst.com/news/novozymes-and-chr-hansen-develop-enzyme-for-cheese-dry-matter-saving.html |title=Chr Hansen and Novozymes develop enzyme for producing pizza cheese from whey |publisher=Chemical Business Newsbase |date=March 9, 2009 |access-date=September 28, 2012 |url-access=subscription}}
* {{cite journal |url=https://www.sciencedirect.com/science/article/pii/S0022030267875295 |title=Chemically-acidified pizza cheese production and functionality |publisher=Irish Republic, Dairy Products Research Centre [5th Cheese Symposium]; Irish Republic, Univ. of Cork |date=1997 |access-date=September 27, 2012 |last=Kindstedt |first=P. S. |journal=Journal of Dairy Science |volume=50 |issue=6 |pages=824–827 |doi=10.3168/jds.S0022-0302(67)87529-5 |display-authors=etal}}
* {{cite web | url=https://www.highbeam.com/doc/1G1-294073990.html | archive-url=https://web.archive.org/web/20160220152917/https://www.highbeam.com/doc/1G1-294073990.html | url-status=dead | archive-date=February 20, 2016 | title=Better Pizza Cheese Processing | publisher=Prepared Foods | date=May 1, 2012 | access-date=February 12, 2016 }}
* {{cite web | url=http://www.highbeam.com/doc/1G1-141296196.html | archive-url=https://web.archive.org/web/20130510161154/http://www.highbeam.com/doc/1G1-141296196.html | url-status=dead | archive-date=May 10, 2013 | title=G.C. Hahn & Co.: Supplier Spotlight | publisher=Dairy Foods | date=January 1, 2006 | access-date=September 30, 2012 }}
* {{cite book |title=Modifying lipids for use in food |last=Gunstone |first=F.D. |display-authors=etal |year=2006 |publisher=Woodhead |isbn=978-1855739710 |page=476 |url=https://books.google.com/books?id=vZtKAAAAYAAJ&q=%22analog+pizza+cheese%22 |access-date=September 30, 2012}}