The rheological properties of calcium-induced milk gels

•Milk with 10–20mM added calcium chloride was heated to 70°C.•Thickening occurred with 10mM addition; gels formed with 12.5–20mM addition.•Pre-heating milk increased strength of the gels.•Strong gels resulted from 20mM addition and heating at 70°C for 60min. The study investigated the calcium-induce...

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Bibliographic Details
Published in:Journal of food engineering 2014-06, Vol.130, p.45-51
Main Authors: Ramasubramanian, Lakshmi, D’Arcy, Bruce R., Deeth, Hilton C., Oh, H. Eustina
Format: Article
Language:English
Subjects:
Calcium
Calcium chloride
Gel
Gelation
Gels
Heat
Heat treatment
Milk
Rheological properties
Rheology
Thickening
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Summary:•Milk with 10–20mM added calcium chloride was heated to 70°C.•Thickening occurred with 10mM addition; gels formed with 12.5–20mM addition.•Pre-heating milk increased strength of the gels.•Strong gels resulted from 20mM addition and heating at 70°C for 60min. The study investigated the calcium-induced gelation of milk during heat treatment. Rheological measurements showed that the addition of 10–20mM calcium chloride caused thickening or gelation of milk on heating at 70°C. Thickening was observed with 10mM addition, while gelation was evident with ⩾12.5mM additions, as indicated by an increase in the storage modulus (G′) of the calcium-added milk. The final G′ and breaking stress of milk gels made from ⩾12.5mM added calcium increased with calcium addition. Pre-heat treatment significantly affected the strength of calcium-induced milk gels. Strong milk gels were obtained by the addition of 20mM calcium chloride to pre-heated milk and holding at 70°C for 60min followed by cooling to 20°C. The technology of making calcium-induced milk gels can be exploited commercially to make non-fermented dairy gels.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2014.01.020