Lactose, whey proteins and milk salts have less contribution towards the viscosity of milk compared with the casein which alone is contributing substantially towards this property.(a) True(b) FalseI have been asked this question during an interview.The origin of the question is Flow Behaviour Models topic in division Rheology of Dairy Engineering

Lactose, whey proteins and milk salts have less contribution towards t

1.	Lactose, whey proteins and milk salts have less contribution towards the viscosity of milk compared with the casein which alone is contributing substantially towards this property.(a) True(b) FalseI have been asked this question during an interview.The origin of the question is Flow Behaviour Models topic in division Rheology of Dairy Engineering
Answer» The correct CHOICE is (a) True The explanation is: The statement is true.Lactose, whey PROTEINS and milk salts CONTRIBUTE less TOWARDS the VISCOSITY. Casein contributes substantially towards this property.

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