The microstructure of yogurt is a kind of reticulate cubic structure with numberless regular interspace.the homogenization and heat treatment have great impacts on the gel texture.

• 酸奶凝胶超微结构呈一种纤维网状立体结构,网状纤维中间形成无数有规则的空隙。均质、热处理等加工因素对其质地有不同的影响。