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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.
Considered nature's perfect growth-inducing protein, milk contains both slow-digesting casein and fast-digesting whey protein. In cow's milk, this ratio tips way toward the casein protein content, equaling approximately 80 percent. Which means that 20 percent of cow's milk comes from whey. Milk, however, contains high lactose and may cause allergic reactions or gastrointestinal discomfort in some individuals.