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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.

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. Correct Answer True

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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