Effect of SDS on acid milk coagulability

To study the importance of hydrophobic interaction on the mechanism of acid milk gel formation, milk coagulation process was monitored at 30 degreesC in presence of various levels of sodium dodecyl sulphate (SDS). As a functi on of the SDS concentration, acid milk coagulability was either enhanced or reduced. Main pH-induced biochemical changes were preserved despite the pr esence of SDS (such as pi-I-induced demineralization and pH-induced protein solubilization). It could be assumed that SDS-modified casein micelles abi lity to coagulate by lowering of pH might seem to be governed essentially b y the level of SDS-induced k-casein micellar dissociation, at natural milk pH.