Ultrasonic characteristics for gel formation in the California mastitis test
Keywords:Coagulation, Gelation, California, Dairy cow, Gel formation, Gelation reactions, Media components, Milk quality, Non-newtonian, Raw milk, Rotational viscometry, Shear dependences, Somatic cell count, Ultrasonic characteristics, Ultrasonic energy, Viscosity increase
AbstractMastitis is one of the most serious and costly diseases affecting dairy cow production. Measurement of the somatic cell count (SCC) in raw milk is widely accepted as the most useful indirect indicator of mastitis and milk quality. Fast analysis devices, or systems would be highly desirable as they would allow an on-line response to the changes in media components. However, most on-line systems currently used have a low accuracy. The rheology of the gel formed in the CMT was investigated by using both capillary and rotational viscometry and found that the gel is non-Newtonian, but the initial phase of viscosity increase was not due to shear dependence, but rather due to the gelation reaction. Results also demonstrate that attenuation increases with mixing duration, probably due to the friction of ultrasound propagated in gelation obviously affected by the gel viscosity, which may tend some ultrasonic energy to be adsorbed and tuned into heat.
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