Figure 2. Bacterial count in milk preserved at 0.2% level compared with unpreserved cow milk

From

Microbial Growth and Changes in Nutritional Contents of Preserved and Unpreserved Fresh Milk Stored at 4°C

P. O. Adeniji, T.E. Eyinla

Journal of Food and Nutrition Research. 2019, 7(6), 443-446 doi:10.12691/jfnr-7-6-5