Effects of mineral salts and calcium chelating agents on the gelation of renneted skim milk
Open accessAbstract
The effects of adding CaCl2, orthophosphate, citrate, EDTA, or a mixture of these, to reconstituted skim milk (90 g of solids/kg solution) on the gelation of renneted milk were mediated by changes in Ca2+ activity and the casein micelle. At pH 6.65, the addition of citrate or EDTA, which removed more than 33% of the original colloidal calcium phosphate with the accompanying release of 20% casein from the micelle, completely inhibited gelation. Reformation of the depleted colloidal calcium phosphate and casein in the micelle, by the addition of CaCl2, removed this inhibition. When the minimum requirements for colloidal calcium phosphate and casein in the micelle were met, the coagulation time decreased with increasing Ca2+ activity, leveling off at high Ca2+ activity. The storage modulus of renneted gels, measured at 3 h, increased with increasing colloidal calcium phosphate content of micelles up to a level at which it was approximately 130% of the original colloidal calcium phosphate in the micelles. Further increases in colloidal calcium phosphate by the addition of CaCl2, orthophosphate, or mixtures of these, which did not change the proportion of casein in the micelle, decreased the storage modulus. The gelation of the renneted milk was influenced by Ca2+ activity, the amounts of colloidal calcium phosphate, and casein within the micelle, with the effects of colloidal calcium phosphate and casein within the micelle clearly dominating the storage modulus. These results are consistent with the model of Horne (Int. Dairy J. 8:171-177, 1998) which postulates that, following cleavage of the stabilizing K-casein hairs by rennet, the properties of the rennet gel are determined by the balance between the electrostatic and hydrophobic forces between casein micelles.
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Between pH 6.6 and ∼6.0, the amount of CCP dissolved is still low and firmness probably increases due to the large decrease in electrostatic repulsion with the reduction in pH.
“Between pH 6.6 and ∼6.0, the amount of CCP (crosslinks) that is dissolved is still low and firmness probably increases due to the large decrease in electrostatic repulsion with the reduction in pH.”
From Invited review: perspectives on the basis of the rheology and texture properties of cheese. (2003) · cites this paper as Udabage et al., 2001
The Discussion (page unavailable) links reduced electrostatic repulsion to aggregation and describes CCP as important for gel development. It does not establish that little CCP dissolves between pH 6.6 and approximately 6.0, or that gel firmness increases across that pH range for the stated reason; its experiments concern added salts and chelating agents. (LLM, conf=0.84)
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- Authors
- Udabage, P., McKinnon, I. R., & Augustin, M. A.
- Affiliations
- Monash University (AU)
- Venue
- Journal of Dairy Science
- Publisher
- American Dairy Science Association
- Published
- 2001-07
- Volume
- 84
- Issue
- 7
- Pages
- 1569-1575
- ISSN
- 0022-0302 (ISSN-L)
- OpenAlex
- W2068531946
- Cited by
- 124
- References
- 26
- Citations by year
- 2026: 5 · 2025: 8 · 2024: 5 · 2023: 6 · 2022: 5 · 2021: 4 · 2020: 6 · 2019: 5 · 2018: 6 · 2017: 11 · 2016: 6 · 2015: 6 · 2014: 8 · 2013: 5 · 2012: 6
- FWCI
- 2.44
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Dairy Science (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Monash University
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Agronomy and Crop Science › Milk Quality and Mastitis in Dairy Cows
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- skim milk, calcium activity, casein micelles, colloidal calcium phosphate, calcium chelating agents, citrate, EDTA, orthophosphate, calcium chloride, storage modulus, clotting time, k-casein
- MeSH terms
- Animals, Calcium Chloride, Caseins, Chelating Agents, Edetic Acid, Fiber Optic Technology, Hydrogen-Ion Concentration, Micelles, Milk, Minerals, Phosphates, Rheology, Salts, Temperature, Time Factors, Citric Acid
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