This study investigated the effect of centrifugation (9,000 × g, 50°C, flow rate = 1,000 L/h), as well as the incorporation of high-heat-treated (HHT) centrifugate into cheese milk on the composition, texture, and ripening characteristics of Maasdam cheese. Neither centrifugation nor incorporation of HHT centrifugate into cheese milk had a pronounced effect on the compositional parameters of any experimental cheeses, except for moisture and moisture in nonfat substance (MNFS) levels. Incorporation of HHT centrifugate at a rate of 6 to 10% of the total milk weight into centrifuged milk increased the level of denatured whey protein in the cheese milk and also increased the level of MNFS in the resultant cheese compared with cheeses made from centrifuged milk and control cheeses; moreover, cheese made from centrifuged milk had ∼3% higher moisture content on average than control cheeses. Centrifugation of cheese milk reduced the somatic cell count by ∼95% relative to the somatic cell count in raw milk. Neither centrifugation nor incorporation of HHT centrifugate into cheese milk had a significant effect on age-related changes in pH, lactate content, and levels of primary and secondary proteolysis. However, the value for hardness was significantly lower for cheeses made from milk containing HHT centrifugate than for other experimental cheese types. Overall, centrifugation appeared to have little effect on composition, texture, and ripening characteristics of Maasdam cheese. However, care should be taken when incorporating HHT centrifugate into cheese milk, because such practices can influence the level of moisture, MNFS, and texture (particularly hardness) of resultant cheeses. Such differences may have the potential to influence subsequent eye development characteristic, although no definitive trends were observed in the present study and further research on this is recommended.

这项研究调查了离心作用（9,000× g，50°C，流速= 1,000 L / h）以及在马斯丹奶酪的组成，质地和成熟特性上将高温处理（HHT）离心液掺入奶酪牛奶中。离心和将HHT离心液掺入干酪乳中，除了水分和脱脂物质（MNFS）含量的水分外，对任何实验干酪的组成参数均无明显影响。将HHT离心物以占牛奶总重的6％到10％的比例加入到离心奶中，与用离心奶和干酪制成的奶酪相比，干酪奶中变性乳清蛋白的含量增加，MNFS含量也增加。控制奶酪；此外，用离心牛奶制得的奶酪的水分含量平均比对照奶酪高约3％。干酪奶的离心相对于原奶中的体细胞数减少了约95％的体细胞数。离心或将HHT离心液掺入干酪乳中，都不会对与年龄相关的pH，乳酸盐含量以及一级和二级蛋白水解水平的变化产生显着影响。但是，由含HHT离心牛奶制成的奶酪的硬度值明显低于其他实验奶酪类型。总体而言，离心似乎对马斯丹奶酪的组成，质地和成熟特性影响很小。但是，将HHT离心液掺入干酪乳中时应格外小心，因为这样的做法会影响所得干酪的水分含量，MNFS和质地（尤其是硬度）。