Effect of heat treatments and homogenisation pressure on the acid gelation properties of recombined whole milk

► Acid gels prepared from heated and homogenised recombined milks. ► Homogenisation pressure and order of heating/homogenisation were varied. ► Small strain rheological properties only slightly affected by homogenisation pressure. ► Yield properties markedly affected by homogenisation pressure and order of treatments. ► Gel microstructure was affected by homogenisation pressure and order of treatments.