The rheological properties of calcium-induced milk gels

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

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.