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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.
Mature human milk is made up of 3%-5% fat, 0.8%-0.0% protein, 6.9%-7.2% carbohydrate calculated as lactose, and 0.2% mineral constituents expressed as ash.The energy content is 60-75 kcal/100ml. Protein content is considerably higher and carbohydrate content lower in colostrum than in mature milk.he composition of human milk. Jenness R. Mature human milk contains 3%--5% fat, 0.8%--0.9% protein, 6.9%--7.2% carbohydrate calculated as lactose, and 0.2% mineral constituents expressed as ash. Its energy content is 60--75 kcal/100 ml.