The article presents the results of experimental joint studies of changes in the viscosity and microstructure of milk at the enzymatic stage of gelation. Based on the statistical processing of the array of research results. it was determined that the viscosity change at this stage is not monotonic. as it is usually stated. https://www.bekindtopets.com/best-flash-Advantage-Household-Spot-Crevice-Spray-24-oz-hot-grab/