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The amount of protein and/or fat in milk will affect the viscosity. More of either will make it thicker in consistency. But more fat will make it less dense, whereas more protein will make it more dense.the affect will be bubbled or dissolved medium fast.
Bacterial growth can cause coagulation, curdling or ropiness.
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Wiki User
∙ 13y ago
Wiki User
∙ 12y agoTo make high quality ice cream you must use only high quality, fresh ingredients. Have clean, good quality machinery for blending/churning and freezing. Make sure the finished product stays frozen.
Wiki User
∙ 11y agoSome factors that affect the quality of milk include:
- whether artificial hormones were added to the cow
- whether the cow was grass fed or grain fed
- did the cows have infections
- organic or not?
- skim?
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