The structure formation in acid milk gels is influenced by many factors such as heat, salt system, pH, culture and thickening agents. Understanding of the mechanism of structure formation is important in order to be able to influence the final texture of these products.
In the present study the network formation in acid milk gels during acidification is monitored by freeze-fracture electron microscopy. Network formation appears to be a much more complex process than just an aggregation of the original milk casein micelles; it is accompanied by subtle dissociation and association phenomena of the milk caseins. The observed sequence of events can be explained from the course of the zeta potential , the association of the beta casein, the release of colloidal calcium phosphate from the micelle, the influence of heat treatment and from some observations on the internal structure of the casein micelle.
Heertje, I.; Visser, J.; and Smits, P.
"Structure Formation in Acid Milk Gels,"
Food Structure: Vol. 4
, Article 10.
Available at: http://digitalcommons.usu.edu/foodmicrostructure/vol4/iss2/10