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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 is a mixture of butter fat and water. Because of its thickness it is more viscous than water. Therefore boiling point of milk is more than the boiling point of water. Boiling point of milk is 212.3 degree Fahrenheit.