Whyte, D., Walmsley, M., Liew, A., Claycomb, R., & Mein, G. (2005). Chemical and rheological aspects of gel formation in the California Mastitis Test. Journal of Dairy Research, 72(01), 115-121.
Permanent Research Commons link: https://hdl.handle.net/10289/964
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.
Cambridge University Press
This article is published in the Journal of Dairy Research. Copyright © Proprietors of Journal of Dairy Research 2005.