Effect of milk centrifugation and incorporation of highheattreated

Effect of milk centrifugation and incorporation of high-heat-treated centrifugate on the composition, texture, and ripening characteristics of Maasdam cheese Prabin Lamichhane, Alan L. Kelly, Jeremiah J. Sheehan Journal of Dairy Science Volume 101 Issue 7 Pages 5724 -5737 (July 2018) DOI: 10. 3168/jds. 2017 -14178 Copyright © 2018 American Dairy Science Association Terms and Conditions

Figure 1 Journal of Dairy Science 2018 1015724 -5737 DOI: (10. 3168/jds. 2017 -14178) Copyright © 2018 American Dairy Science Association Terms and Conditions

Figure 2 Journal of Dairy Science 2018 1015724 -5737 DOI: (10. 3168/jds. 2017 -14178) Copyright © 2018 American Dairy Science Association Terms and Conditions

Figure 3 Journal of Dairy Science 2018 1015724 -5737 DOI: (10. 3168/jds. 2017 -14178) Copyright © 2018 American Dairy Science Association Terms and Conditions

Figure 4 Journal of Dairy Science 2018 1015724 -5737 DOI: (10. 3168/jds. 2017 -14178) Copyright © 2018 American Dairy Science Association Terms and Conditions

Figure 5 Journal of Dairy Science 2018 1015724 -5737 DOI: (10. 3168/jds. 2017 -14178) Copyright © 2018 American Dairy Science Association Terms and Conditions

Figure 6 Journal of Dairy Science 2018 1015724 -5737 DOI: (10. 3168/jds. 2017 -14178) Copyright © 2018 American Dairy Science Association Terms and Conditions

Figure 7 Journal of Dairy Science 2018 1015724 -5737 DOI: (10. 3168/jds. 2017 -14178) Copyright © 2018 American Dairy Science Association Terms and Conditions