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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.
It may be because the protein component of milk is not tolerated or because the milk sugar (called lactose) is not tolerated. If you are unsure which component of milk you do not tolerate then it is preferable to avoid both and to follow a milk free diet.t may be because the protein component of milk is not tolerated or because the milk sugar (called lactose) is not tolerated. If you are unsure which component of milk you do not tolerate then it is preferable to avoid both and to follow a milk free diet.