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

  • David Whyte (a1), Michael Walmsley (a2), Alvin Liew (a2), Rod Claycomb (a1) and Graeme Mein (a1)...

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.

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Journal of Dairy Research
  • ISSN: 0022-0299
  • EISSN: 1469-7629
  • URL: /core/journals/journal-of-dairy-research
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