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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.
Viscosity, by definition, is an oils resistance to flow and shear. It is the single most critical physical property of the oil as it affects both the wear rate and the fuel efficiency. Water is a low viscosity fluid; syrup is a high viscosity fluid. With oil, like syrup, as you increase the temperature, the viscosity lowers, meaning it flows faster, or more easily. The most common unit of measure for viscosity is the Kinematic viscosity and this is usually quoted in data sheets at 40C and 100C.