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. 2020 Mar 27;9(4):390. doi: 10.3390/foods9040390

Figure 1.

Figure 1

The combinations of 4 °C storage durations and microbiological stabilization methods used before microfiltration (MF) that were studied. Two combinations were performed in duplicate (×2), while the others were performed once (×1). P1-SMilk: pasteurized skimmed milk from raw milk with “standard bacterial growth” during 4 °C storage. P2-SMilk: pasteurized skimmed milk from raw milk with “no bacterial growth” during 4 °C storage.