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