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.