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Viscosity of milk and milk products is important in determining the following: 1  the rate of creaming. 2  rates of mass and heat transfer. 3  the flow conditions in dairy processes.
Milk has a pretty consistent amount of lactose in it, making the carbohydrate values similar across different types. One cup of whole milk has about 12 g of carbohydrates. One cup of low-fat milk, which has 1 percent milk fat, has about 13 g of carbohydrates.