Whyte, DavidWalmsley, Michael R.W.Liew, AlvinClaycomb, RodMein, Graeme2008-08-192008-08-192005Whyte, 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), 115-121.0022-0299https://hdl.handle.net/10289/964The 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.application/pdfenThis article is published in the Journal of Dairy Research. Copyright © Proprietors of Journal of Dairy Research 2005.mastitisSCCsensormilkJournal Article10.1017/S0022029904000561