The impact of the concentration of casein micelles and whey protein-stabilized fat globules on the rennet-induced gelation of milk

This study for the first time clearly describes the impact of a mixture of casein micelles and whey protein-stabilized fat globules on the pre-gelation stages of rennet coagulation, and further highlights the importance of the flocculation state of the emulsion droplets in affecting the structure formation of the gel.