Dairy products are formed by coagulating milk particles and their texture is determined by the mechanism and kinetics in which structure is formed. Yogurt is formed by gelation after about a day, once all large clusters have aggregated. The quality of the product depends strongly on the structure of the aggregates. We want to study kinetically the process to get a better understanding of the mechanism behind the aggregation. The earlier measurements were done in D2O and it is disputed if the kinetics are the same as in H2O as is happening in reality. We expect a kinetic set of correlation functions of the aggregates. From the fractal dimension of the aggregates in time we will be able to discriminate between diffusion and reaction limited cluster-cluster aggregation. We expect to quantify the difference between the aggregation in D2O and H2O.