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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.
Triglycerides are the major type of lipid in milk fat. Triglycerides are composed of three fatty acids covalently bound to a glycerol molecule by ester bonds. Milk fat is the major source of lipid used by the neonate mammal for accumulating body adipose in the initial days after birth.