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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.
Skim milk, or nonfat milk, contains 12.3 grams of carbohydrates per cup. This increase in carbohydrate content compared to whole milk occurs because removing the fat to make skim milk increases the concentration of its other components.