Bulk raw milk samples were taken from a milk tank of the Ghent
University experimental dairy farm for a period of 5 weeks
between 15 April 2008 and 16 September 2008. The samples were
used as a part of a larger experiment, which in addition to
extraction method comparison, involved the investigation of
freezing at different temperatures (20 8C and 80 8C) and
thawing method (room temperature vs. m