**5. Conclusion**

Acid-induced coagulation of milk is a complicated process. It involves the demineralization of casein micelles, dissociation of caseins, the collapse of the surface κcasein layer, casein aggregation, and the development of the protein network. The acid-induced coagulation behavior of milk can be influenced by different processing techniques such as heating, high-pressure treatment, ultrasonication, and enzymatic treatment. Utilizing appropriate processing parameters and polysaccharide additives can improve the rheological properties and microstructure of acid gels. Although much work aims to improve the texture and physical properties of acid gel products has been performed, many "unknowns" need to be resolved. The role of the distribution of heat-induced whey protein/κ-casein complexes and their influence on the acid coagulation behavior of milk needs to be clarified. The effect of released caseins during acidification on the gel structure development during storage requires further investigation. The secretion of EPS by starter culture, the interaction between EPS with milk proteins, and its improvement mechanism of the final gel structure is undoubtedly one of the primary scientific challenges to be solved.

*Acid-Induced Gelation of Milk: Formation Mechanism, Gel Characterization, and Influence… DOI: http://dx.doi.org/10.5772/intechopen.107893*
