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. 2019 Aug 2;24(15):2824. doi: 10.3390/molecules24152824

Figure 1.

Figure 1

Cluster analysis (CA) of the sensory evaluation for three different skim milk samples. RSM, skim milk obtained by centrifugation of raw milk; PSM, skim milk obtained by centrifugation of raw milk after preheating treatment at 85 °C, 15 s; USM, skim milk obtained by centrifugation of raw milk after preheating treatment at 137–141 °C, 4 s.