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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.
A Toby Smithson, Nutrition & Dietetics, answered on behalf of Academy of Nutrition and Dietetics. Skim milk has all of the same nutrients as whole milk but without extra fat. If whole milk is not homogenized to reduce the size of fat particles, it naturally separates into skim milk with the cream layer on top. Skim milk has the same amount of calcium, vitamin D, riboflavin, and protein as whole milk does.