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.

Eggs and milk pudding is eggs and milk for main raw material, through the added essence, food additive, etc, carrageenan developed a taste mellow taste, smooth gel half frozen solid milk.

The results showed that the methods of isoelectric precipitation, gel-filtration chromatography and anion-exchange chromatography were suitable for purifying the major allergens in buffalo milk.