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Skim milk at pH between 6.4 and 7.3 was pressure treated at 200–600 MPa for 30min and then slowly acidified with glucono-δ-lactone to form acid gels. Milks at low pH produced acid gels with low elastic moduli (final G′) and yield stresses and those at higher pH produced acid gels with higher final G′ and yield stresses. Pressure treatment disrupted the casein micelles at all pH and transferred high...
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