No, milk is one of the least viscous liquids.

In addition, fluid material properties such as viscosity are introduced, along with the methods that engineers use to determine those physical properties.

tudents are introduced to the similarities and differences in the behaviors of elastic solids and viscous fluids. I was thinking on how to approach this without getting overly technical but to understand it a certain amount of terms are necessary. It actually relates to the thickness of the fluid. Classification of Newtonian fluids. Glycerol is also Newtonian and is a medium-viscosity fluid. Some conversion factors are as follows: 100 Centipoise = 1 Poise 1 Centipoise = 1 mPa s (Millipascal Second) 1 Poise = 0.1 Pa s (Pascal Second) Centipoise = Centistoke x Specific Gravity. ): Produits à base de lait-10% de matières grasses ou plus, ou sucre ajouté (crème liquide , crème pour beurre, lait au chocolat , lait aromatisé, etc. The viscosity of a fluid is a measure of its resistance to deformation at a given rate.

The viscosity of 5% lactose solution at a given temperature is not much greater than that of water but skim milk has an appreciable viscosity approaching to that of whole milk.

Sticking with the honey angle: Honey is what's known as a viscoelastic fluid or substance. The quality attributes are affected by many factors, such as the variety of nuts, water quality and volume used for coconut milk extraction.

Milk Based Products-10% milk fat or higher, or added sugar (fluid cream, cream for butter, chocolate milk, flavoured milk, etc. (Is more runny) These are strictly non-Newtonian, but once the flow starts they behave essentially as Newtonian fluids (i.e. For liquids, it corresponds to the informal concept of "thickness": for example, syrup has a higher viscosity than water. The difference in the viscosity between 5% lactose and skim milk indicates the role of milk proteins on the viscosity of milk. ): This is typically designated in units of centipoise or poise but can be expressed in other acceptable measurements as well. Some examples of Newtonian fluids include water, organic solvents, and honey. Newtonian fluids can be classified depending on the relationship between the shear stress applied to the flow and the speed of deformation resulting from this stress.
For those fluids viscosity is only dependent on temperature.
A table of common liquids grouped by class or type including information on the viscosity at a given temperature and whether the liquid is Newtonian or Thixotropic The Newtonian fluid was named by Isaac Newton, who described it as a viscous flow.

Viscosity can be defined as the property of a fluid that resists the force tending to cause the fluid to flow.