The rheological properties of calcium-induced milk gels

Ramasubramanian, Lakshmi, D'Arcy, Bruce R., Deeth, Hilton C. and Oh, H. Eustina (2014) The rheological properties of calcium-induced milk gels. Journal of Food Engineering, 130 45-51. doi:10.1016/j.jfoodeng.2014.01.020


Author Ramasubramanian, Lakshmi
D'Arcy, Bruce R.
Deeth, Hilton C.
Oh, H. Eustina
Title The rheological properties of calcium-induced milk gels
Journal name Journal of Food Engineering   Check publisher's open access policy
ISSN 0260-8774
1873-5770
Publication date 2014-01-01
Year available 2014
Sub-type Article (original research)
DOI 10.1016/j.jfoodeng.2014.01.020
Open Access Status DOI
Volume 130
Start page 45
End page 51
Total pages 7
Place of publication London, United Kingdom
Publisher Elsevier Ltd
Language eng
Subject 1106 Human Movement and Sports Science
Abstract 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 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 C for 60 min followed by cooling to 20 C. The technology of making calcium-induced milk gels can be exploited commercially to make non-fermented dairy gels.
Keyword Calcium
Gel
Heat
Milk
Rheology
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: School of Agriculture and Food Sciences
Official 2015 Collection
 
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