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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.
Milk contains two proteins: casein and whey. Casein proteins are primarily in the curd of the milk, which is the hard portion of milk that forms when it curdles. Curd is the portion of milk that is used to make cheese. Whey is the portion of the milk that remains liquid after it curdles.