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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.
This matter is both an issue of biochemistry as well as thermodynamics. Regarding the biochemistry of the issue, we know that goatâs milk has a greater amount of essential fatty acids such as linoleic and arachidonic acid than cowâs milk as well as significantly greater amounts of vitamin B-6, vitamin A, and niacin.