This article reviewed the influence of milk fat content,protein content and ratio of casein to whey on the formation of yogurt gel from microstructure,rheological properties and texture.

• 从酸奶的微结构、流变学性质和质地等方面综述了乳脂肪、蛋白质及调节酪蛋白和乳清蛋白比例对酸奶凝胶的影响。