{"id":"W4212848372","doi":"10.5281/zenodo.6050098","title":"Effect of Milk Fat Content and Boiling Temperature on Consistency and pH of Yogurt Produced","year":2021,"lang":"en","type":"article","venue":"Zenodo (CERN European Organization for Nuclear Research)","topic":"Food Quality and Safety Studies","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"ca_institutions":"Centennial College","funders":"","keywords":"Food science; Boiling; Consistency (knowledge bases); Chemistry; Boiling point; Mathematics; Organic chemistry","routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false,"invisible_to_affiliation_only":false},"retraction":null,"screen":null,"direct_labels":[],"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004073631,0.00007087844,0.0001583531,0.00001240914,0.0005535767,0.00006322691,0.0001095248,0.00003477964,0.0003017264],"category_scores_gemma":[0.000789764,0.00003287227,0.00002825039,0.0001830636,0.0001505869,0.00004483287,0.0002792502,0.00008737387,0.00001801478],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000007636384,"about_ca_system_score_gemma":5.76456e-7,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00001339754,"about_ca_topic_score_gemma":0.000001614719,"domain_scores_codex":[0.99907,0.0003214153,0.0001469054,0.0002108846,0.000143731,0.0001070583],"domain_scores_gemma":[0.9994656,0.0001011189,0.00005600369,0.0000608174,0.0002699548,0.00004653709],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.0001723841,0.00006935064,0.0000974104,0.0001619858,0.00003825724,0.000003779448,0.0005561446,9.238488e-7,0.8910475,0.0009665603,0.001483641,0.1054021],"study_design_scores_gemma":[0.00129527,0.00638068,0.05632723,0.0003472967,0.00006117032,0.00009358409,0.004254701,0.00002549874,0.7788931,0.0001373604,0.1518406,0.0003434693],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9938407,0.0005229062,3.067508e-7,0.001448523,0.00002218518,0.0001556546,0.00009805382,0.00004143038,0.003870237],"genre_scores_gemma":[0.9993598,0.0002668424,0.000009159447,0.00005183435,0.00003209188,1.78876e-8,0.0001355574,0.00001329415,0.0001313995],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.150357,"threshold_uncertainty_score":0.425772,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.05232255921284887,"score_gpt":0.2423700557301709,"score_spread":0.190047496517322,"validation_status":"score_only:v0-immature-baseline","note":"Baseline scores from an immature model (maturity gate not passed). Scores rank; they never assert a category."}}