Hostname: page-component-848d4c4894-hfldf Total loading time: 0 Render date: 2024-05-14T05:05:56.398Z Has data issue: false hasContentIssue false
  • English
  • Français

Chemical and rheological aspects of gel formation in the California Mastitis Test

Published online by Cambridge University Press:  14 January 2005

David Whyte ,
Michael Walmsley ,
Alvin Liew ,
Rod Claycomb  and
Graeme Mein
David Whyte
Affiliation:
Sensortec Ltd, PO Box 11004, Hamilton, New Zealand
Michael Walmsley
Affiliation:
Department of Materials Science, The University of Waikato, Private Bag 3105, Hamilton, New Zealand
Alvin Liew
Affiliation:
Department of Materials Science, The University of Waikato, Private Bag 3105, Hamilton, New Zealand
Rod Claycomb
Affiliation:
Sensortec Ltd, PO Box 11004, Hamilton, New Zealand
Graeme Mein
Affiliation:
Sensortec Ltd, PO Box 11004, Hamilton, New Zealand
Get access Rights & Permissions [Opens in a new window]

Abstract

The rheological properties of the CMT gel were analysed. Data are presented to demonstrate that the gel is a non-homogenous, visco-elastic, non-Newtonian fluid with rheopectic, and rheodestructive behaviour. The fundamental chemistry of the CMT is reviewed and a modified theory of gel formation is presented. The implications of the rheological properties and modified theory of gel formation for an automatic sensor are discussed.

Keywords

MastitisSCCsensormilk
Type
Research Article
Information
Journal of Dairy Research , Volume 72 , Issue 1 , February 2005 , pp. 115 - 121
Copyright
Proprietors of Journal of Dairy Research 2005

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)