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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.
1 Carbohydrate or lactose levels in cows milk (composed primarily of glucose and glactose) range from 4.7% to 5.0%. Also know as milk sugar.  Milk fat is a complex mix of lipids. The major type of lipids in milk fat is called Tiglycerides, which are composed of three fatty acids.