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Rheological and physical properties of camel and cow milk gels enriched with phosphate and calcium during acid-induced gelation

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Abstract

The rheological properties of acid-induced coagulation of camel and cow milk gels following the addition of calcium chloride (CaCl2) and hydrogen phosphate dehydrate (Na2HPO4*2H2O) were investigated using a dynamic low amplitude oscillatory rheology. For a considered condition, the final values of storage modulus (G′) and loss modulus (G″) of camel milk gels were significantly lower than those of cow milk gels. The increase of the added CaCl2 levels improved significantly the gelation properties of camel and cow milk gels, since a reduction in the gelation time and an increase in the gel firmness were observed. Following the addition of Na2HPO4*2H2O at 10 and 20 mM, no significant effect on the gelation rate and the firmness of camel milk gels was observed, while, a significant decrease in the gelation rate and firmness were observed for cow milk gels.

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Authors and Affiliations

  1. Univ. Artois, EA 7394, Institut Charles Viollette, Lens, 62300, France

    Mohammad Kamal & Romdhane Karoui

  2. ISA Lille, EA 7394, Institut Charles Viollette, Lille, 59000, France

    Mohammed Foukani & Romdhane Karoui

  3. Ulco, EA 7394, Institut Charles Viollette, Boulogne sur Mer, 62200, France

    Romdhane Karoui

  4. Univ. Lille, EA 7394, Institut Charles Viollette, Lille, 59000, France

    Romdhane Karoui

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  1. Mohammad Kamal
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  2. Mohammed Foukani
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  3. Romdhane Karoui
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Correspondence to Romdhane Karoui.

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Kamal, M., Foukani, M. & Karoui, R. Rheological and physical properties of camel and cow milk gels enriched with phosphate and calcium during acid-induced gelation. J Food Sci Technol 54, 439–446 (2017). https://doi.org/10.1007/s13197-016-2480-9

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  • DOI: https://doi.org/10.1007/s13197-016-2480-9

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