Textural and sensory properties of a calcium-induced milk gel

The textural and sensory properties of a calcium-induced milk gel prepared by heating skim milk with 7-20 mM added calcium chloride were investigated. Gel strength and water holding capacity of the gel increased and syneresis decreased during storage at 7 °C for 28 days at all calcium concentrations. Sensory studies showed that the gels were acceptable at added calcium concentrations of 7-13.5 mM; at higher concentrations, the sensory scores were lower. Adding sugar and flavours did not affect formation of the gels but increased their sensory scores

Effect of heating temperatures and pH on interactions between goat milk proteins

During heating of goat milk at 60, 65, 70, 75, 80, 85, 90 and 95°C for 10 min, non-casein nitrogen (NCN) generally decreased with increasing temperature of heating (except at 70°C). The effect of pH (6, 6.2, 6.4, 6.6, 6.8, 7) on interactions between milk proteins depended on the temperature of heating. During heating at 75 °C for 10 min, the NCN increased gradually with increasing pH, while during heating at 95 °C it decreased with increasing pH. In general, association of proteins with the MFGM increased with increasing temperature and increasing pH