Why is the viscosity between milk and cream different?
#15952. Asked by shakey. (Jan 14 02 6:27 PM)
Nearly all oil/fats have a specific gravity %3C1. Cream is the fat in milk. Milk is a water based suspension with SG of or close to 1. Single cream has a viscosity close but higher than water. Double or clotted or whipped cream is altered and therefor more viscous
Jan 14 02, 8:09 PM
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