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Investigations in viscosity of milks


, : Investigations in viscosity of milks. Indian Jour Dairy Sci 9(2): 68-79

Viscosity of buffalo milk was the highest and that of cow, goat and ass milk was below it in the descending order. Viscosity was a combined function of fat and solids-not-fat contents of milk. This relationship was useful in distinguishing a poor genuine milk from the adulterated milk. Viscosity of milk decreased with a rise in temperature. The average size and relative abundance of fat globules and not the number greatly influenced the viscosity of milk.

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