Skip to main content Accessibility help

Effects of some calcium-chelating agents on the physical properties of acid-set milk gels

  • Donald E. Johnston (a1) (a2) and Robert J. Murphy (a2)


Acid-set milk gels containing up to 30 mM added hexametaphosphate, oxalate, citrate, EDTA or orthophosphate were prepared using gluconic acid-δ-lactone and their properties investigated. Increases in the apparent shear modulus were observed in the gels containing hexametaphosphate, oxalate, citrate and EDTA. The effect was maximum for hexametaphosphate-containing gels at ˜ 8 mM. Increases were also observed in the force required to break the gels, and for added hexametaphosphate the effect peaked at ˜ 5 niM. The ability of the gels to resist syneresis was investigated by a cut, tip and drain type test and by a centrifugation method. In both tests, resistance to syneresis was increased by added hexametaphosphate, oxalate, citrate and EDTA. The additions of anions were shown to cause disintegration of the micelles and release caseins to the serum. It is suggested that the improved homogeneity of casein distribution that results allows greater opportunity for protein-protein interaction during gel formation and leads to improved properties. Controlled micelle disintegration would therefore appear to offer promise for the development of improved or novel products.



Hide All
Augustin, M.-A. & Clarke, P. T. 1991 Calcium ion activities of cooled and aged reconstituted and recombined milks. Journal of Dairy Research 58 219229
Bloomfield, V. A. & Morr, C. V. 1973 Structure of casein micelles: physical methods. Netherlands Milk and Dairy Journal 27 103120
Bringe, N. A. & Kinsella, J. E. 1986 Inhibition of chymosin and the coagulation of para-casein micelles by anions. Journal of Dairy Science 69 965970
Bringe, N. A. & Kinsella, J. E. 1987 Forces involved in the enzymatic and acidic coagulation of casein micelles. In Developments in Food Proteins vol. 5 pp. 159194 (Ed. Hudson, B. J. F.). London: Elsevier Applied Science
Burgess, K. J. 1978 Measurements of the firmness of milk coagulum. Irish Journal of Food Science and Technology 2 129134
Dalgleish, D. G. & Law, A. J. R. 1988 pH-Induced dissociation of bovine casein micelles. I Analysis of liberated caseins. Journal of Dairy Research 55 529538
Damodaran, S. & Kinsella, J. E. 1982 Effects of ions on protein conformation and functionality. In Food Protein Deterioration. Mechanisms and function pp. 327357 (Ed. Cherry, J. P.). Washington, DC: American Chemical Society (ACS Symposium Series 206)
Ellinger, R. H. 1972 Phosphates as Food Ingredients. Cleveland, OH: Chemical Rubber Company
Geerts, J. P., Bekhof, J. J. & Scherjon, J. W. 1983 Determination of calcium ion activities in milk with an ion-selective electrode. A linear relationship between the logarithm of time and the recovery of the calcium ion activity after heat treatment. Netherlands Milk and Dairy Journal 37 197211
Harwalkar, V. R. & Kalab, M. 1981 Effect of acidulants and temperature on microstructure, firmness and susceptibility to syneresis of skim milk gels. Scanning Electron Microscopy No. 3 503513
Harwalkar, V. R. & Kalab, M. 1983 Susceptibility of yoghurt to syneresis. Comparison of centrifugation and drainage methods. Milchwissenschaft 38 517522
Harwalkar, V. R. & Kalab, M. 1986 Relationship between microstructure and susceptibility to syneresis in yoghurt made from reconstituted nonfat dry milk. Food Microstructure 5 287294
Heertje, I., Visser, J. & Smits, P. 1985 Structure formation in acid milk gels. Food Microstructure 4 267277
Johnston, D. E. & Murphy, R. J. 1984 Effects of fat content on properties of rennet-induced milk gels. Milchwissenschaft 39 585587
Keeney, P. G. 1962 Effect of some citrate and phosphate salts on stability of fat emulsion in ice cream. Journal of Dairy Science 45 430431
Lewis, M. A., Marcelli, V. & Watts, B. M. 1953 Stable foams from food proteins with polyphosphates. Food Technology 7 261264
Mackinney, G. & Little, A. C. 1962 Color of Foods. Westport, CT: AVI
Odagiri, S. & Nickerson, T. A. 1965 Complexing of calcium by hexametaphosphate, oxalate, citrate, and ethylenediamine-tetraacetate in milk. II. Dialysis of milk containing complexing agents. Journal of Dairy Science 48 1922
Palmer, H. J. & Sly, W. H. 1944 Cheese melting salts and their properties. Journal of the Society of Chemical Industry 63 363367
Rollema, H. S. & Brinkhuis, J. A. 1989 A 1H-NMR study of bovine casein micelles; influence of pH, temperature and calcium ions on micellar structure. Journal of Dairy Research 56 417425
Ross-Murphy, S. B. 1984 Rheological methods. In Biophysical Methods in Food Research pp. 138199. (Ed. Chan, H. W. S.). Oxford: Blackwell Scientific Publications
Savello, P. A., Ernstrom, C. A. & Kalab, M. 1989 Microstructure and meltability of model process cheese made with rennet and acid casein. Journal of Dairy Science 72 111
Scott Blair, G. W. 1938 An apparatus for measuring the elastic and plastic properties of cheese curd. Journal of Dairy Research 9 347350
Sherman, P. 1970 Industrial Rheology with particular reference to foods, pharmaceuticals and cosmetics. London: Academic Press
Trop, M. 1984 Simulation of bacterial fermentation of milk and possible acylation of its proteins by acidogen hydrolysis. Journal of Dairy Science 67 13811389
Visser, J., Minihan, A., Smits, P., Tjan, S. B. & Heertje, I. 1986 Effects of pH and temperature on the milk salt system. Netherlands Milk and Dairy Journal 40 351368

Effects of some calcium-chelating agents on the physical properties of acid-set milk gels

  • Donald E. Johnston (a1) (a2) and Robert J. Murphy (a2)


Full text views

Total number of HTML views: 0
Total number of PDF views: 0 *
Loading metrics...

Abstract views

Total abstract views: 0 *
Loading metrics...

* Views captured on Cambridge Core between <date>. This data will be updated every 24 hours.

Usage data cannot currently be displayed