The pH Induced Sol-Gel Transition in Skim Milk Revisited. A Detailed Study Using Time-Resolved Light and X-ray Scattering Experiments
We present a detailed study of the evolution of the size, structure and stability of casein micelles upon acidification of skim milk typically applied in yogurt-making processes using a combination of time-resolved light and small-angle X-ray scattering experiments. While most of the available light scattering studies on casein acidification have been restricted to transparent and therefore highly