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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.
Goats milk is higher in essential fatty acids than cow milk: Caproic, caprylic, capric and lauric acid. It has a greater chain of medium and short chain saturated fatty acids making it easier to digest than cowâs milk. Goats milk contains less sodium but more potassium than cowâs milk.