Skimmed milk is a by-product obtained during the separation of cream and milk. It is rich in solid, fat-free content and has a high nutritional value.

The physical and technical properties of skimmed milk can provide the necessary information for the optimal design of each step in the manufacturing process and thus for the quality control of the final products. Furthermore, the characterization of food systems is important to establish relationships between flow processes and to correlate physical parameters with sensory evaluation.

The flow behavior of food is of great significance, as these properties are crucial for the design of equipment, quality control, and individual processes such as pumping, homogenizing, mixing, cooling, pasteurizing, sterilizing, evaporating, and dehydrating, etc.

In the development of new technologies for processing skimmed milk, the physical, flow-related, and rheological properties are important.