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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.
Confidence votes 88. Milk does not have a chemical formula. Milk is an emulsion or colloid of butter-fat molecules within a water-based fluid.These particles are made of phospholipids and proteins. There are too many components in milk for it to have a basic chemical formula so it is just a very complex mixture.onfidence votes 88. Milk does not have a chemical formula. Milk is an emulsion or colloid of butter-fat molecules within a water-based fluid.