High-speed cold centrifugation of milk modifies the microbiota, the ripening process and the sensory characteristics of raw-milk hard cheeses

•High-speed centrifugation of milk decreased viable lactobacilli in ripened cheeses.•Hard cheeses obtained from centrifuged milk show altered proteolytic pathways.•ADI pathway is weakened in cheeses made with high-speed centrifuged milk.•Changes in microbiota of milk affect the sensory profile of raw-milk cheeses.•Cheeses obtained from centrifuged milk show lower content of esters.