Abstract
Changes in techno‐functional properties of buffalo milk were evaluated due to variation in calcium content. Decalcification resulted in significant variation in ζ‐potential, casein size, colour and ηapp. However, calcium addition only influenced ζ‐potential of milk. In case of acid gelation, the time and temperature required for coagulation decreased significantly for both calcium‐depleted and ‐added milks. However, during chymosin gelation, only 20%–30% of calcium‐depleted milk coagulated with an increased clotting time. Furthermore, calcium addition increased firmness, consistency and cohesiveness of both chymosin and acid‐induced gelation.
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