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

Table 1.

Mean composition of raw milks after 48, 72 or 96 h of storage at 4 °C.

-	48 h	72 h	96 h
pH	6.71 ± 0.03 ^a	6.80	6.69 ± 0.07 ^a
Dornic grade	15.3 ± 0.7 ^a	14.1	16.1 ± 0.5 ^a
Fat	41.4 ± 2.2 ^a	43.5	41.3± 2.3 ^b
Ash	7.3 ± 0.0 ^b	7.2	7.3 ± 0.2 ^b
DM	124 ± 8 ^a	129	127 ± 2 ^a
TN	32.6 ± 0.5 ^a	32.1	32.8 ± 0.5 ^a
NCN	7.2 ± 0.2 ^a	7.8	7.5 ± 0.2 ^a
NPN	1.6 ± 0.1 ^a	1.6	1.6 ± 0.1 ^a
α-LA	0.97 ± 0.04 ^a	1.07	0.98 ± 0.05 ^a
β-LG	3.20 ± 0.17 ^a	3.45	3.23 ± 0.14 ^a

Dornic grades are in °D; fat, ash, DM (dry matter), TN (total nitrogen), NCN (non-casein nitrogen) and NPN (non-protein nitrogen) are in g·kg⁻¹; contents of α-LA (α-lactalbumin) and β-LG (β-lactoglobulin) are in g·L⁻¹, ^a—n = 4, ^b—n = 3.