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Storage Modulus (G’) Trends in Buffalo and Fortified Bovine Milk During Fermentation

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This study presents the variation of storage modulus (G’) over fermentation time for buffalo milk and fortified bovine milk. Using a controlled strain rheometer with a cup and bob geometry, each data point reflects the average of duplicate samples from distinct fermentation experiments (n=2). Error bars indicate the standard deviation of the mean, providing insights into the texture and consistency changes linked to fermentation. Results contribute to understanding the rheological properties of different milk types in food science.

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Storage Modulus (G’) Trends in Buffalo and Fortified Bovine Milk During Fermentation

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  1. Supplementary Figure 5. Storage modulus (G’) as a function of the fermentation time for buffalo milk (●) and fortified bovine milk () using a controlled strain rheometer with a cup and bob geometry. Each data point is the average of duplicate samples from separate fermentation experiments (n=2) and error bars are the standard deviation of the mean.

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