has input technological processes during dairy food fermentation milk coagulation https://orcid.org/0000-0001-9446-7979 https://github.com/FrancescoVit https://orcid.org/0000-0002-7114-7726 the process of destabilization of casein micelles, which flocculate and aggregate to form a gel enclosing the soluble milk components. It is caused by acidification, by enzymatic activities or by the combination of the two processes starting milk mixture