Casein micelle solvation and fractal structure of milk aggregates and gels

Milk gelation by combined action of acidification and rennetting constitute s the first stage of cheese making. The effects of pH on rennetting milk ar e studied in natural milk, pH 6.58 (the initial pH) to pH 5.60. The methodo logy used to study the structure of aggregates and gels is based upon the f ractal theory. A relationship is observed between the hydration of casein p articles, the structure of milk aggregates and gels, and the rheological pr operties of gels.