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In the present study, the rheological properties of glocono-δ-acidified gels of milk proteins-fat globules systems were studied. Particularly, the effect of sodium caseinates (SCN) and whey protein concentrates (WPC) ratio (2:0. 1:1, 0:2), the intensity of heat treatment (1 min at 85οC or 20 min at 85οC) and the degree of homogenization (ultrasound application for 1 min/10mL or 2 min/10mL) were studied. The rheological properties of the acid gels during formation were studied by the use of a dynamic u-tube rheometer, while the structure of the samples was observed with a Confocal Laser Scanning Microscope (Confocal). According to the results, increasing the heat treatment intensity results in a reduction of the time needed for the onset of gelation and an increase of pH at the gelation point for the samples that WPC were present. The sample prepared with SCN and WPC mixture exhibited the highest elasticity when the intensity of the heat treatment was increased. However, the sample with SCN showed increased time needed for the onset of gelation with heat treatment intensity increase. Increasing the degree of homogenization results in a reduction of the time needed for the onset of gelation at the sample with SCN. The samples with WPC as well as SCN and WPC mixture exhibited increased time at the onset of gelation when the degree of homogenization was increased. The sample with SCN showed the higher elasticity with increasing the degree of homogenization. The structure of the sample with WPC was affected the most when the heat treatment intensity was increased, showing a dense but not compact structure. SCN exhibited the most compact structure, while the mixture of milk proteins had an open compact structure. The low degree of homogenization exhibited large and small fat globules incorporated into the structure of the gels. Increasing the homogenization degree resulted in small fat globules. At the high intensity heat treated samples, the fat globules were almost lost in the three-dimensional protein matrix.