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dc.contributor.authorWhyte, David
dc.contributor.authorWalmsley, Michael R.W.
dc.contributor.authorLiew, Alvin
dc.contributor.authorClaycomb, Rod
dc.contributor.authorMein, Graeme
dc.date.accessioned2008-08-19T23:41:15Z
dc.date.available2008-08-19T23:41:15Z
dc.date.issued2005
dc.identifier.citationWhyte, 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.en_US
dc.identifier.issn0022-0299
dc.identifier.urihttps://hdl.handle.net/10289/964
dc.description.abstractThe 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.en_US
dc.format.mimetypeapplication/pdf
dc.language.isoen
dc.publisherCambridge University Pressen_NZ
dc.relation.urihttp://journals.cambridge.org/action/displayJournal?jid=DARen_US
dc.rightsThis article is published in the Journal of Dairy Research. Copyright © Proprietors of Journal of Dairy Research 2005.en_US
dc.subjectmastitisen_US
dc.subjectSCCen_US
dc.subjectsensoren_US
dc.subjectmilken_US
dc.titleChemical and rheological aspects of gel formation in the California Mastitis Testen_US
dc.typeJournal Articleen_US
dc.identifier.doi10.1017/S0022029904000561en_US
dc.relation.isPartOfJournal of Dairy Researchen_NZ
pubs.begin-page115en_NZ
pubs.elements-id34320
pubs.end-page121en_NZ
pubs.issue1en_NZ
pubs.volume72en_NZ


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