Table 1.

Chemical composition and microbiological characteristics of the full cream evening milk kept at the herd at 9 °C (MC9) or 20 °C (MC20) (least-square-mean values).

Parameter	Unit	MC9 n 1 = 6	MC20 n 1 = 6	SE 2	p 3
Lactose	g/100 g	4.85	4.85	0.01	NS
Fat	g/100 g	3.55	3.51	0.01	NS
Protein	g/100 g	3.10	3.09	0.01	NS
Casein	g/100 g	2.41	2.41	0.01	NS
pH-values	Units	6.70	6.69	0.01	NS
Titratable acidity	SH/50 mL	3.24	3.28	0.01	NS
Somatic cell count	Log10(cells/mL)	5.41	5.43	0.03	NS
Total bacterial count	Log10(CFU/mL)	4.44	4.38	0.07	NS
Mesophilic lactic bacteria	Log10(CFU/mL)	3.15	3.20	0.06	NS
Psychrotrophs bacteria	Log10(CFU/mL)	2.70	3.00	0.09	*
Proteolytic bacteria	Log10(CFU/mL)	2.50	2.22	0.12	NS
Lipolytic bacteria	Log10(CFU/mL)	3.01	3.23	0.07	NS
Clostridia spores	Log10 (Spores/L)	1.51	1.25	0.09	NS

¹ Number of samples. ² Standard error. ³ p-value: NS, p > 0.05; * p ≤ 0.05.