Synergistic Effect of Heating pH and Transglutaminase on the Gelation Kinetics and Texture of Yak Skim Milk Gels

Figure 3

The microstructure of acid-induced yak milk gels prepared from skim yak milk with preheating pH 7.1 and 0 (a), 3 (b), and 10 (c) U TGase per gram proteins.

(a)

(b)

(c)