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Addition of CaClz to pre-heated whey protein isolate (WPI) suspensions caused an increase in turbidity when pre-heating temperatures were 2 64°C. Pre-heating to 2 70°C was required for gelation. WPI suspensions which contained CaCl, became turbid at 45°C and formed thermally induced gels at 66°C. Thermally and Ca*+-induced gels showed significant time/temperature effects but the penetration force values in the Ca*+-induced gels were always lower. However, Ca*+-induced gels were higher in shear stress at fracture. The Ca*+-induced gels had a fine-stranded protein matrix that was more transparent than the thermally induced gels, which showed a particulate microstructure.