酸凝乳凝胶形成机理的研究进展

Research progress in mechanism of acid-induced milk gels

牛乳的酸凝处理是生产酸奶和奶酪等酸凝乳制品的一个重要环节。本文介绍了牛乳中酪蛋白胶束的理论结构模型、酸凝乳凝胶形成的物化理论和数学模型的研究进展,以期为酸凝乳制品的生产提供一定的借鉴。

Acid coagulation of milk is the foundation of many dairy products such as yoghurt and cheese. This paper reviewed the modern concepts of casein micelle structure models and the formation and mechanisms of acid-induced casein gels with the purpose of providing references for the production of acid coagulation milk products.