Table 3.

Composition of skimmed milks subjected to a microbiological stabilization method: 1.4 μm microfiltration (M-SMilk), thermization (T-SMilk) or pasteurization (P1-SMilk, P2-SMilk). Storage duration at 4 °C (48, 72 or 96 h) is for raw milk before skimming and microbiological stabilization.

-	M-SMilk		T-SMilk			P1-SMilk		P2-SMilk
	48 h	96 h	48 h	72 h	96 h	48 h	96 h	48 h	96 h
pH	6.72	6.70	6.79	6.57	6.64	6.73	6.71	6.75	6.71
Dornic grade	15.3	15.4	14.8	15.9	15.0	15.0	15.3	16.0	16.8
Fat	0.5	0.5	0.5	0.5	0.5	2.0	0.5	ND	ND
Ash	7.6	7.7	7.5	7.4	8.9	7.6	7.7	ND	ND
Total calcium	ND	ND	1293	1292	1305	1220	1238	ND	ND
Soluble calcium	ND	ND	332	327	330	315	310	ND	ND
Phosphate	ND	ND	882	871	881	821	838	ND	ND
Citrate	ND	ND	1539	1530	1516	1460	1491	ND	ND
DM	93	93	94	93	94	93	92	92	92
TN	34.0	34.8	33.7	33.6	33.6	33.7	34.4	33.6	33.4
NCN	8.3	8.4	7.7	8.0	8.1	7.5	7.8	6.7	7.1
NPN	1.7	1.7	1.6	1.6	1.6	1.5	1.7	1.8	1.6
α-LA	1.06	1.04	1.01	0.99	1.15	1.04	1.05	0.95	0.99
β-LG	3.41	3.39	3.46	3.40	3.43	3.26	3.26	2.88	2.95
DR	< 1	< 1	2	5	4	9	13	11	8
TVC	6.7 × 102	6.0 × 102	2.2 × 104	2.5 × 104	3.2 × 104	>3 × 102	>3 × 102	4.5 × 102	3.5 × 102
PBC	<10	10	<10	<10	<10	<10	<10	ND	ND

Dornic grades are in °D; fat and ash contents are in g·kg⁻¹; total calcium, soluble calcium, phosphate and citrate contents are in mg·kg⁻¹; DM (dry matter), TN (total nitrogen), NCN (non-casein nitrogen), NPN (non-protein nitrogen) contents are in g·kg⁻¹; α-LA (α-lactalbumin) and β-LG (β-lactoglobulin) contents are in g·L⁻¹; DR (serum protein denaturation) is in %; TVC (total viable count) and PBC (psychrotrophic bacteria count) are in CFU·mL⁻¹. Abbreviations: ND, not determined.