The pH induced sol-gel transition in skim milk revisited. A detailed study using time-resolved light and x-ray scattering experiments.

@article{Moitzi2011ThePI,
  title={The pH induced sol-gel transition in skim milk revisited. A detailed study using time-resolved light and x-ray scattering experiments.},
  author={Christian Moitzi and Andreas Menzel and Peter Schurtenberger and Anna Stradner},
  journal={Langmuir : the ACS journal of surfaces and colloids},
  year={2011},
  volume={27 6},
  pages={2195-203}
}
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 diluted samples, we now profit from a newly developed multiangle 3D light scattering instrument… CONTINUE READING