Betacyanin as Bioindicator Using Time-Temperature Integrator for Smart Packaging of Fresh Goat Milk

<table class="table-group" id="tab2"><tr><td><table class="table"><tr><td class="thead-hr" colspan="3"><hr/></td></tr><tr class="thead"><td class="align_left">Day</td><td class="align_center">Total microbe (CFU/ml)</td><td class="align_center">Log CFU/ml</td></tr><tr><td class="thead-hr" colspan="3"><hr/></td></tr><tr><td class="align_left">0</td><td class="align_center">2.26 × 10<sup>5</sup></td><td class="align_center">5.35</td></tr><tr><td class="align_left">31</td><td class="align_center">1.89 × 10<sup>5</sup></td><td class="align_center">5.28</td></tr><tr class="table-tr"><td colspan="3"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Total plate count of fresh goat milk during storage at freezing temperature (−20 ± 2°C).</div>

The Scientific World Journal

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Table 2

Table 2: Betacyanin as Bioindicator Using Time-Temperature Integrator for Smart Packaging of Fresh Goat Milk 