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Liangjue Lin

Doctor of Philosophy, (Food Technology)
Study Completed: 2019
College of Sciences

Citation

Thesis Title
A study on the mechanisms of calcium-induced gelation in skim milk

Read article at Massey Research Online: MRO icon

Calcium is an important mineral well known for its importance in bone health and prevention of osteoporosis. Milk and other dairy products are often fortified with calcium to increase their nutritive value. Ms Lin examined the effect of various factors (such as the type of calcium salt, pH, ionic strength and temperature) on calcium-induced gelation in skim milk. The addition of calcium salts to milk was found to lead to the formation of milk gels, resulting in calcium-fortified dairy products with similar textures to yoghurts. The use of different organic calcium salts, which are more bioavailable than inorganic calcium salts, and the manipulation of the milk system conditions resulted in calcium-induced skim milk gels with different textures. Her research provided new insights into how milk textures could be modified with the addition of calcium to create novel high-calcium dairy products.

Supervisors
Professor Marie Wong
Dr Eustina Fraser
Dr Hilton Deeth

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