Abstract
The formation and properties of the main types of milk protein gels are described, that is, casein gels made with rennet or acid, heat-induced whey protein gels, and gels made by a combination of approaches. The impact of various factors on these gelation properties is discussed. Recent key advances are highlighted, including the use of high pressure, exopolysaccharides, and transglutaminase cross-linking of proteins, and new insights are given into the ubiquitous use of thermal processing to alter the texture of these gels.
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