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== == Condensed milk behaves as non-Newtonian and pseudoplastic liquid . The removal of water causes the concentration of the solids to increase. Because of their relatively high concentration and frequent interactions, the casein micelles contribute largely to the viscosity as the distance between the caseinmicelles has decreased. The casein micelles are stabilized from aggregating by steric and electrostatic stabilization due to k-casein molecules situated on the surface of the micelles and these interactions become stronger.This leads to an increased apparent viscosity and the fluid starts to behave like a shear-thinning non-Newtonian fluid. (if you're happened to be doing FST 3103, please do not take this answer straight, thanks. i took this from A. O. Karlsson, R. Ipsen, K. Schrader and Y. Ardö, Relationship Between Physical Properties of Casein Micelles and Rheology of Skim Milk Concentrate, Journal of Dairy Science, 88:3784-3797, 2005)

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Q: What factors affects the viscosity of condensed milk?
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