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Heat-Induced Milk Gels. V. Some Chemical Factors Influencing the Firmness¹

Food Research Institute Research Branch, Canada Department of Agriculture, Ottawa, Ontario

ABSTRACT

Consistency and firmness of heat-induced milk gels is affected by various additives. Various chemicals up to .25 mole/1,000 g of gel and adjusted initially to pH 6.6 to 6.8, were screened for effects. Divalent cations promoted gelation, calcium being most efficient. Sulfhydryls, thiomalate, thiodiglycolate, and thiolactate, reduced glutathione, and cysteine, produced softer gels at from 1 to 50 mM but at > 70 mM increased firmness severalfold above that of standard gels; ß-mercaptoethanol was without effect. Milk gels prepared with (NH₄)₂S₂O₈ and K₃Fe(CN)₆ as oxidizers or with NaBH₄ as a reducer, were up to 5 times firmer than gels with no additives, N-Ethylmaleimide, quinhydrone, Na₂SO₃, KBrO₃, NaIO₃, NaIO₄, NaBO₄, o-iodosobenzoate, H₂O₂, and calcium-binding anions all produced soft and sticky gels. Sodium chloride, KC1, and quinhydrone had no effect on gel firmness.

Formaldehyde and glutaraldehyde as crosslinkers increased gel firmness to a maximum at 8 mM. At higher concentrations, firmness first declined, reaching its minimum of less than 50% of the initial value at about 60 mM, and then increased.

¹ Presented in part at the 66th Annual Meeting of the American Dairy Science Association, June 20–23, 1971, East Lansing, Michigan.