Chanokphat Phadungath

pp. 433 - 448

Abstract

Acid-coagulated milk products such as fresh acid-coagulated cheese varieties and yogurt are
important dairy food products. However, little is known regarding the mechanisms involved in gel formation,
physical properties of acid gels, and the effects of processing variables such as heat treatment and gelation
temperature on the important physical properties of acid milk gels. This paper reviews the modern concepts
of possible mechanisms involved in the formation of particle milk gel aggregation, along with recent
developments including the use of techniques such as dynamic low amplitude oscillatory rheology to observe
the gel formation process, and confocal laser scanning microscopy to monitor gel microstructure.