Calcium-induced skim milk gels: Impact of holding temperature and ionic strength

Calcium-induced skim milk gels: Effect of milk powder concentration and pH on tribo-rheological characteristics and gel physico-chemical properties

“…The higher the concentration of SM, the higher the values of G′ reached in the plateau. Similar values were obtained by Lin et al (2018) in samples with 12% of SM and 30 mmol L −1 of calcium chloride, by Lin et al (2020) in samples with 12% of SM and 20 mmol L −1 , and by Ramasubramanian et al (2014) in samples of commercial homogenized pasteurized milk with 20 mM of calcium chloride. When the pH of samples was adjusted to pH 6.66, G′ also increased rapidly during holding at 70 °C for the first 2 min.…”

“…These results show that this methodology al-lows obtaining gels with excellent sensory characteristics that are not fermented and high in calcium, making it a very promising technology for product development. Recently, Lin et al (2020) reported that these milk gels are soft, with textures similar to soft tofu or panna cotta. Therefore, for this type of products and from a physical point of view, it is expected to obtain a homogeneous matrix without syneresis as much as possible and with good water retention.…”

Influence of partial acidification of skim milk on ultrafiltration performance and physicochemical properties of the produced streams

“…2.0) of 2.56 × 10 14 and 2.17 × 10 14 m −1 , respectively. Differences in resistance of the membrane appeared to be influenced by the different rates of calcium-driven foulant determined within the membrane, as previously discussed, which, expectably, derived by different acidulant potency of the acid used and thus, different extents of Ca 2+ levels of the streams (Lin et al 2020;Barone et al 2020a). Although [Ca 2+ ] level of streams produced with GDL and LA had similar content (Figure 2), the total calcium entrapped in the membrane was higher for GDL at both temperatures (Table 1).…”

Role of Ca2+ in the pepsin-induced coagulation and in the dynamic in vitro gastric digestion behavior of casein micelles

“…In contrast, Famelart et al 49 found that the binding of hydrated Na + to negatively charged casein micelles via electrostatic interactions results in greater hydration and solubility of the casein, 50,51 thereby reducing the tendency for coagulation. 52 Therefore, the addition of NaCl presumably reduces the rate of coagulation (d G ′/d t ). 48 At the similar ionic strength, e.g.…”

“…In contrast, Famelart et al 49 found that the binding of hydrated Na + to negatively charged casein micelles via electrostatic interactions results in greater hydration and solubility of the casein, 50,51 thereby reducing the tendency for coagulation. 52 Therefore, the addition of NaCl presumably reduces the rate of coagulation (dG′/dt ). 48 At the similar ionic strength, e.g., Ca-12.5 compared with Na-7.50, the retarded coagulation in the samples with added NaCl indicated that the effect of ionic strength was dependent upon the type of salt added (Ca 2+ or Na + ).…”