Calcium-induced skim milk gels: Effect of milk powder concentration and pH on tribo-rheological characteristics and gel physico-chemical properties
- Autores
- Olivares, María Laura; Costabel, Luciana Maria; Zorrilla, Susana; de Vicente, Juan
- Año de publicación
- 2021
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- The physico-chemical and tribo-rheological characteristics of calcium-induced skim milk gels obtained by heating of milk dispersions prepared with different concentrations of skim milk powder (10, 20 and 30% w/w) and calcium chloride (30, 60 and 90 mmol kg−1) were studied. The effect of pH on the gelation and on the final gel structure was also analyzed. For this purpose, the pH of selected samples was readjusted to the natural pH of milk of 6.66 after the calcium salt addition. The gelation process was analyzed by rheometry throughout temperature and time sweeps. Gelation at temperatures lower than 70 °C was observed in samples with 10% w/w of skim milk powder (SM) and 30 mmol kg−1 of calcium chloride or similar ratio, when the amount of calcium remaining in the serum phase is enough to induce gel formation. The results obtained from temperature sweeps also suggest that the pH strongly affects the temperature at which gelation initiates. Structuring parameters confirmed these results. From time sweeps, it was observed that the kinetics of gelation depended on both composition and pH. Gels obtained using higher SM concentrations (20 and 30% w/w) showed better physical properties (low syneresis and high water holding capacity). Confocal laser microscopy images also showed a more homogeneous structure in those samples. Higher SM and calcium chloride concentrations improved the lubrication characteristics analyzed by tribology. Friction factors at 10 mm s−1 (typical speed in oral processing) decreased as the SM concentration increased. It is concluded that calcium-induced skim milk gels with different microstructure can be obtained by varying the concentration of skim milk powder and calcium salt added, and pH adjustment.
Fil: Olivares, María Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Costabel, Luciana Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Investigación de la Cadena Láctea. - Instituto Nacional de Tecnología Agropecuaria. Centro Regional Santa Fe. Estación Experimental Agropecuaria Rafaela. Instituto de Investigación de la Cadena Láctea; Argentina
Fil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: de Vicente, Juan. Universidad de Granada; España - Materia
-
CALCIUM-INDUCED MILK GELS
GEL PROPERTIES
RHEOLOGY
TRIBOLOGY - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/184591
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Calcium-induced skim milk gels: Effect of milk powder concentration and pH on tribo-rheological characteristics and gel physico-chemical propertiesOlivares, María LauraCostabel, Luciana MariaZorrilla, Susanade Vicente, JuanCALCIUM-INDUCED MILK GELSGEL PROPERTIESRHEOLOGYTRIBOLOGYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The physico-chemical and tribo-rheological characteristics of calcium-induced skim milk gels obtained by heating of milk dispersions prepared with different concentrations of skim milk powder (10, 20 and 30% w/w) and calcium chloride (30, 60 and 90 mmol kg−1) were studied. The effect of pH on the gelation and on the final gel structure was also analyzed. For this purpose, the pH of selected samples was readjusted to the natural pH of milk of 6.66 after the calcium salt addition. The gelation process was analyzed by rheometry throughout temperature and time sweeps. Gelation at temperatures lower than 70 °C was observed in samples with 10% w/w of skim milk powder (SM) and 30 mmol kg−1 of calcium chloride or similar ratio, when the amount of calcium remaining in the serum phase is enough to induce gel formation. The results obtained from temperature sweeps also suggest that the pH strongly affects the temperature at which gelation initiates. Structuring parameters confirmed these results. From time sweeps, it was observed that the kinetics of gelation depended on both composition and pH. Gels obtained using higher SM concentrations (20 and 30% w/w) showed better physical properties (low syneresis and high water holding capacity). Confocal laser microscopy images also showed a more homogeneous structure in those samples. Higher SM and calcium chloride concentrations improved the lubrication characteristics analyzed by tribology. Friction factors at 10 mm s−1 (typical speed in oral processing) decreased as the SM concentration increased. It is concluded that calcium-induced skim milk gels with different microstructure can be obtained by varying the concentration of skim milk powder and calcium salt added, and pH adjustment.Fil: Olivares, María Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Costabel, Luciana Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Investigación de la Cadena Láctea. - Instituto Nacional de Tecnología Agropecuaria. Centro Regional Santa Fe. Estación Experimental Agropecuaria Rafaela. Instituto de Investigación de la Cadena Láctea; ArgentinaFil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: de Vicente, Juan. Universidad de Granada; EspañaElsevier2021-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/184591Olivares, María Laura; Costabel, Luciana Maria; Zorrilla, Susana; de Vicente, Juan; Calcium-induced skim milk gels: Effect of milk powder concentration and pH on tribo-rheological characteristics and gel physico-chemical properties; Elsevier; Food Hydrocolloids; 124; 1073; 11-2021; 1-90268-005XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X21007517info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2021.107335info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:41:07Zoai:ri.conicet.gov.ar:11336/184591instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:41:07.242CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Calcium-induced skim milk gels: Effect of milk powder concentration and pH on tribo-rheological characteristics and gel physico-chemical properties |
title |
Calcium-induced skim milk gels: Effect of milk powder concentration and pH on tribo-rheological characteristics and gel physico-chemical properties |
spellingShingle |
Calcium-induced skim milk gels: Effect of milk powder concentration and pH on tribo-rheological characteristics and gel physico-chemical properties Olivares, María Laura CALCIUM-INDUCED MILK GELS GEL PROPERTIES RHEOLOGY TRIBOLOGY |
title_short |
Calcium-induced skim milk gels: Effect of milk powder concentration and pH on tribo-rheological characteristics and gel physico-chemical properties |
title_full |
Calcium-induced skim milk gels: Effect of milk powder concentration and pH on tribo-rheological characteristics and gel physico-chemical properties |
title_fullStr |
Calcium-induced skim milk gels: Effect of milk powder concentration and pH on tribo-rheological characteristics and gel physico-chemical properties |
title_full_unstemmed |
Calcium-induced skim milk gels: Effect of milk powder concentration and pH on tribo-rheological characteristics and gel physico-chemical properties |
title_sort |
Calcium-induced skim milk gels: Effect of milk powder concentration and pH on tribo-rheological characteristics and gel physico-chemical properties |
dc.creator.none.fl_str_mv |
Olivares, María Laura Costabel, Luciana Maria Zorrilla, Susana de Vicente, Juan |
author |
Olivares, María Laura |
author_facet |
Olivares, María Laura Costabel, Luciana Maria Zorrilla, Susana de Vicente, Juan |
author_role |
author |
author2 |
Costabel, Luciana Maria Zorrilla, Susana de Vicente, Juan |
author2_role |
author author author |
dc.subject.none.fl_str_mv |
CALCIUM-INDUCED MILK GELS GEL PROPERTIES RHEOLOGY TRIBOLOGY |
topic |
CALCIUM-INDUCED MILK GELS GEL PROPERTIES RHEOLOGY TRIBOLOGY |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
The physico-chemical and tribo-rheological characteristics of calcium-induced skim milk gels obtained by heating of milk dispersions prepared with different concentrations of skim milk powder (10, 20 and 30% w/w) and calcium chloride (30, 60 and 90 mmol kg−1) were studied. The effect of pH on the gelation and on the final gel structure was also analyzed. For this purpose, the pH of selected samples was readjusted to the natural pH of milk of 6.66 after the calcium salt addition. The gelation process was analyzed by rheometry throughout temperature and time sweeps. Gelation at temperatures lower than 70 °C was observed in samples with 10% w/w of skim milk powder (SM) and 30 mmol kg−1 of calcium chloride or similar ratio, when the amount of calcium remaining in the serum phase is enough to induce gel formation. The results obtained from temperature sweeps also suggest that the pH strongly affects the temperature at which gelation initiates. Structuring parameters confirmed these results. From time sweeps, it was observed that the kinetics of gelation depended on both composition and pH. Gels obtained using higher SM concentrations (20 and 30% w/w) showed better physical properties (low syneresis and high water holding capacity). Confocal laser microscopy images also showed a more homogeneous structure in those samples. Higher SM and calcium chloride concentrations improved the lubrication characteristics analyzed by tribology. Friction factors at 10 mm s−1 (typical speed in oral processing) decreased as the SM concentration increased. It is concluded that calcium-induced skim milk gels with different microstructure can be obtained by varying the concentration of skim milk powder and calcium salt added, and pH adjustment. Fil: Olivares, María Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina Fil: Costabel, Luciana Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Investigación de la Cadena Láctea. - Instituto Nacional de Tecnología Agropecuaria. Centro Regional Santa Fe. Estación Experimental Agropecuaria Rafaela. Instituto de Investigación de la Cadena Láctea; Argentina Fil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina Fil: de Vicente, Juan. Universidad de Granada; España |
description |
The physico-chemical and tribo-rheological characteristics of calcium-induced skim milk gels obtained by heating of milk dispersions prepared with different concentrations of skim milk powder (10, 20 and 30% w/w) and calcium chloride (30, 60 and 90 mmol kg−1) were studied. The effect of pH on the gelation and on the final gel structure was also analyzed. For this purpose, the pH of selected samples was readjusted to the natural pH of milk of 6.66 after the calcium salt addition. The gelation process was analyzed by rheometry throughout temperature and time sweeps. Gelation at temperatures lower than 70 °C was observed in samples with 10% w/w of skim milk powder (SM) and 30 mmol kg−1 of calcium chloride or similar ratio, when the amount of calcium remaining in the serum phase is enough to induce gel formation. The results obtained from temperature sweeps also suggest that the pH strongly affects the temperature at which gelation initiates. Structuring parameters confirmed these results. From time sweeps, it was observed that the kinetics of gelation depended on both composition and pH. Gels obtained using higher SM concentrations (20 and 30% w/w) showed better physical properties (low syneresis and high water holding capacity). Confocal laser microscopy images also showed a more homogeneous structure in those samples. Higher SM and calcium chloride concentrations improved the lubrication characteristics analyzed by tribology. Friction factors at 10 mm s−1 (typical speed in oral processing) decreased as the SM concentration increased. It is concluded that calcium-induced skim milk gels with different microstructure can be obtained by varying the concentration of skim milk powder and calcium salt added, and pH adjustment. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-11 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/184591 Olivares, María Laura; Costabel, Luciana Maria; Zorrilla, Susana; de Vicente, Juan; Calcium-induced skim milk gels: Effect of milk powder concentration and pH on tribo-rheological characteristics and gel physico-chemical properties; Elsevier; Food Hydrocolloids; 124; 1073; 11-2021; 1-9 0268-005X CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/184591 |
identifier_str_mv |
Olivares, María Laura; Costabel, Luciana Maria; Zorrilla, Susana; de Vicente, Juan; Calcium-induced skim milk gels: Effect of milk powder concentration and pH on tribo-rheological characteristics and gel physico-chemical properties; Elsevier; Food Hydrocolloids; 124; 1073; 11-2021; 1-9 0268-005X CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X21007517 info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2021.107335 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
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CONICET Digital (CONICET) |
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CONICET Digital (CONICET) |
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Consejo Nacional de Investigaciones Científicas y Técnicas |
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CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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1844614441011773440 |
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13.070432 |