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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.
Dairy Milk. Whole milk is cow's milk with none of the fat removed. It contains 8 grams of fat per cup, 8.5 percent nonfat milk solids, and 88 percent water. As none of the milkâs natural components are removed, it is high in natural proteins, fat, calcium, and vitamin D.Other dairy milk has some or all of the fat removed.While whole milk has 150 calories in one cup, 1 percent milk has 110 calories, and skim milk has just 80 calories.s none of the milkâs natural components are removed, it is high in natural proteins, fat, calcium, and vitamin D. Other dairy milk has some or all of the fat removed. While whole milk has 150 calories in one cup, 1 percent milk has 110 calories, and skim milk has just 80 calories.