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. 2021 Dec 29;11(1):77. doi: 10.3390/foods11010077

Figure 1.

Figure 1

Level of importance (average raw scores) given by the FP and UHT milk consumers to the 12 milk quality attributes. Notes: the differences between the average raw scores for each milk attribute between the two consumers’ groups tested through the Mann-Whitney U test were significant at the 5% (**) and at the 1% level (***).