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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.
The nutritional breakdown of milk depends on the fat content. Whole milk with 3.25% fat contains 146 calories, 8 grams of fat, 13 grams of carbohydrate and 8 grams of protein in one cup. One cup of nonfat or skim milk has about 86 calories, 0 grams of fat, 12 grams of carbohydrate and 8 grams of protein.hether milk is actually a healthy choice depends on the individual and type of milk being consumed. Some milk is high in protein, low in added sugar and free of unnecessary additives, but there are also flavored milks that have just as much sugar as a can of soda.