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Thus, the modified Gompertz model was used to describe the profile of SEA concentration in milk during the incubation. A good fitting accuracy (R2 0.97) indicated that the modified Gompertz model was appropriate. In addition to temperature, shaking during incubation also affected the maximal production rate of SEA and the maximal SEA concentrations, and shortened the lag phase at lower incubation temperatures, suggesting that the mechanical movements (e.g., stirring, pumping, and flowing) during the milk processing would increase t
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