Abrahamsen RK (1979) Cheese making from milk fortified with ultrafiltrated whey protein concentrate. Milchwissenschaft, 34(29), 1-4.

Amatayakul T, Sherkat & Shah NP (2006) Syneresis in set yogurt as affected by EPS starter cultures and levels of solids. International Journal of Dairy Technology, 59, 216-221.

Baldwin KA, Baer RJ, Parsons JG, Seas SW, Spurgeon KR & Torrey JS (1986) Evaluation of yield and quality of cheddar cheese manufactured from milk with added whey protein concentrate. Journal of Dairy Science, 69, 2543-2550.

Banks JM & Muir DD (1985) Effect of incorporation of denatured whey protein on the yield and quality of cheddar cheese. Journal Society of Dairy Technology, 38, 27-32.

Damin MR, Alcântara MR, Nunes AP & Oliveira MN (2009) Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt. LWT – Food Science and Technology, 42, 1744-1750.

de Wit J. N. (1998).Nutritional and Functional Characteristics of Whey Proteins in Food Products. Journal of Dairy Science Vol. 81, Issue 3, pp 597–608.

Díaz O, Pereira CD & Cobos A (2009) Aplicaciones de los concentrados y aislados de proteínas de lactosuero de la industria alimentaria. Alimentaria – Investigacion, tecnologia e seguridad, 400, 108-115.

EDA-European Dairy Association (2012) About the European Dairy Industry – Statistics. 

Guzmán-González M, Morais F, Ramos M & Amigo L (1999) Influence of skimmed milk concentrate replacement by dry dairy products in a low fat set-type yoghurt model system. I: Use of whey protein concentrates, milk protein concentrates and skimmed milk powder. Journal of the Science of Food and Agriculture, 79, 1117-1122.

Havea P, Singh H, Creamer LK & Campanella OH (1998) Electrophoretic characterization of the protein products formed during heat treatment of whey protein concentrate solutions. Journal of Dairy Research, 65, 79-91.

Henriques M, Gomes D, Pereira C & Gil M (2012) Effects of liquid whey protein concentrate on functional and sensorial properties of set yoghurts and fresh cheese. Food and Bioprocess Technology.

Henriques M, Gomes D, Rodrigues D, Pereira C & Gil M (2011) Performance of bovine and ovine liquid whey protein concentrate on functional properties of set yoghurts. Procedia Food Science, 1, 2007-2014.

Herrero AM & Requena T (2006) The effect of supplementing goat’s milk with whey protein concentrate on textural properties of set-type yoghurt. International Journal of Food Science and Technology, 41, 87-92

Hinrichs J (2001) Incorporation of whey proteins in cheese. International Dairy Journal, 11, 495-503.

INE – Instituto Nacional de Estatística, I.P. (2010) Estatísticas Agrícolas 2009. Lisboa, Portugal ISBN 978-989-25-0085-4.

INE – Instituto Nacional de Estatística, I.P. (2012) Estatísticas Agrícolas 2011. Lisboa, Portugal ISBN 978-989-25-0155-0.

Jameson GW & Lelievre J (1996) Effects of whey proteins on cheese characteristics. Bulletin of the IDF, 313, 3-8.

Korolczuk J & Mahaut M (1991a) Effect of whey proteins and heat treatment of milk on the consistency of UF fresh cheese. Milchwissenschaft, 46, 435-437.

Korolczuk J & Mahaut M (1991b) Consistency of acid fresh cheese. Role of whey proteins. Milchwissenschaft, 46, 153-156.

Lebeuf Y, Lacroix C & Paquin P (1998) Effet de l’incorporation des protéines du lactosérum dénaturées et microparticules dans le cheddar jeune. Le Lait, 78(3), 303-318.

Lucey JA (2002) Formation and physical properties of milk protein gels. Journal of Dairy Science, 85, 281-294.

Lucey JA (2004) Cultured dairy products: an overview of their gelation and texture properties. International Journal Dairy Technology, 57, 77-84.

Mahaut M & Korolczuk J (1992) Effect of whey protein addition and heat treatment of milk on the viscosity of UF fresh cheese. Milchwissenschaft, 47, 157-159.

Marwaha SS & Kennedy JF (1988) Review: Whey-pollution problem and potential utilization. International Journal Food Science and Technology, 23, 323-336.

Pereira CD, Díaz O & Cobos A (2002) Valorization of by-products from ovine cheese manufacture: clarification by thermocalcic precipitation/microfiltration before ultrafiltration. International Dairy Journal, 12(9), 773-783.

Smithers G.W.(2008). Whey and whey proteins—From ‘gutter-to-gold’. International Dairy Journal. Volume 18, Issue 7.