The rheological properties of calcium-induced milk gels

The study investigated the calcium-induced gelation of milk during heat treatment. Rheological measurements showed that the addition of 10-20 mM calcium chloride caused thickening or gelation of milk on heating at 70 degrees C. Thickening was observed with 10 mM addition, while gelation was evident with >= 12.5 mM 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 >= 12.5 mM 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 20 mM calcium chloride to pre-heated milk and holding at 70 degrees C for 60 min followed by cooling to 20 degrees C. The technology of making calcium-induced milk gels can be exploited commercially to make non-fermented dairy gels. (C) 2014 Elsevier Ltd. All rights reserved.