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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.
The average composition of cow's milk is 87.2% water, 3.7% milk fat, 3.5% protein, 4.9% lactose, and 0.7% ash. This composition varies from cow to cow and breed to breed. For example, Jersey cows have an average of 85.6% water and 5.15% milk fat. These figures also vary by the season of the year, the animal feed content, and many other factors.