Abstract:Understanding the acid coagulation of milk is the core of producing different fermented dairy products. The formation of the gelled structure includes the decreased stability of casein micelles, aggregation, and the gradual development of the bonding between proteins during acidification and cold storage. The coagulation behavior of casein micelles and the physical properties of the final gels can be modified by processing techniques. Exopolysaccharides (EPS) produced by starter culture during fermentation als… Show more
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