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Gelation of casein micelles induced by acidification is completely different from that induced by renneting as far as modification of the casein micelles is concerned. Renneting affects mainly the surface of the micelles, whereas acidification leads to the collapse of the κ-casein layer and also the dissociation of the micelle core (dissolution of the colloidal calcium phosphate, and dissociation of casein molecules). During milk acidification, a number of physicochemical changes occur. |
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