. 2021 Jul 17;77:105668. doi: 10.1016/j.ultsonch.2021.105668

Table 1.

Protein content and microbial quality of skim milk subjected to different processing methods.

	Protein concentration (mg/mL)	Bacteria count (log CFU/mL)	Coliform (log CFU/mL)	Spores (log CFU/mL)
S	36.0 ± 0.4^a	6.16 ± 0.02^d	2.42 ± 0.16	3.69 ± 0.01^a
HTST	35.7 ± 0.2^a	4.02 ± 0.09^c	ND	3.64 ± 0.01^a
MF	35.2 ± 0.1^a	2.46 ± 0.02^b	ND	ND
MUS1	34.2 ± 0.3^a	1.73 ± 0.04^a	ND	ND
MUS2	34.0 ± 1.0^a	ND	ND	ND
MUS3	33.8 ± 0.9^a	ND	ND	ND

S: skim milk, HTST: HTST pasteurization, MF: microfiltration, MUS1, MUS2 and MUS3 represent microfiltration combination with ultrasonication (with energy density of 432, 1296 and 2160 J/mL) respectively. Different letters in the same column indicate significant difference (p < 0.05).