SCT may also have an effect on the acidification kinetics during yogurt manufacturing. The final textural and organoleptic properties of the yogurt product are also affected by the IFpH. The interactions between whey protein and casein micelles due to the level of IFpH may result in the formation of different gel structure. Improper texture, acidity, and hardness which reduce the acceptability of the final product may occur due to the extent of IFpH.