Table 1 Effect of Immediate and Delayed Chilling of Raw Milk on Chemical Composition of Pasteurized Milk

4.32 ± 0.04^a

3.22 ± 0.08^a

4.62 ± 0.08^a

6.71 ± 0.20^a

13.2 ± 0.03^a

4.29 ± 0.03^a

3.18 ± 0.06^a

4.55 ± 0.06^b

6.61 ± 0.05^b

13.1 ± 0.11^a

4.30 ± 0.02^a

3.21 ± 04^a

4.61 ± 0.5^a

6.69 ± 0.03^a

13.2 ± 0.08^a

4.28 ± 0.05^a

3.18 ± 0.06^a

4.55 ± 0.03^b

6.60 ± 0.02^b

13.1 ± 0.09^a

4.27 ± 0.06^a

3.21 ± 0.07^a

4.60 ± 0.06^a

6.61 ± 0.05^b

13.2 ± 0.07^a

4.28 ± 0.04^a

3.18 ± 0.05^a

4.54 ± 0.05^b

6.67 ± 0.04^a

13.1 ± 0.05^a

4.25 ± 0.08^a

3.19 ± 0.03^a

4.59 ± 0.04^a

6.66 ± 0.03^a

13.2 ± 0.08^a

4.24 ± 0.7^a

3.17 ± 0.08^a

4.51 ± 0.02^b

6.58 ± 0.07^b

13.1 ± 0.06^a

4.26 ± 0.05^a

3.16 ± 0.06^a

4.57 ± 0.03^a

6.62 ± 0.05^a

13.0 ± 0.03^a

4.20 ± 0.09^b

2.95 ± 0.09^b

4.52 ± 0.06^b

6.54 ± 0.06^b

12.7 ± 0.02^b