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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.
When the soap is added to the surface of the milk it will spread along the surface and cause a. rapid decrease in surface tension, which is what causes the observed reaction. I have heard it. likened to the popping of a balloon, where you are âpoking a holeâ in the âskinâ of the milk.