What is the substance present in Milk Which Is Responsible for its white colour???

Question

name of the chemical or material......

Answer 1

casein and the cream in milk contribute to its white colour.
the more cream there is the more casein it contains and the whiter it will be.

Answer 2

Milk is an emulsion liquid. In other words, it is a suspension of protein, carbohydrates, and fats. The reason milk is white is primarily due to the protein called Casein. The fats that are also present in milk are also white in color too, but that is depending on the milk you buy (2%, low fat, ect.) A very good reaction to perform is to take low fat milk and mix it with Vinegar. The vinegar and the aqueous part will separate in the glass and form two layers. The top layer being the vinegar which has most of the proteins, fats, and carbohydrates; and the bottom layer which contains the waters and minerals found in milk.

Answer 3

Milk is an example of perfect emulsion. It contains molecules of milk-protein, carbohydrates, and fats. The reason milk is white is primarily due to the protein called Casein. The fats that are also present in milk are also white in colour. Carbohydrates and Sugars in pure form are white. All these things give milk its colour - white. If it is a cow milk or milk from other animals - colour is not pure white as type of milk-protein and some Minor colouring matters is different for all animals.

Answer 4

Milk is an emulsion of butterfat globules within a water-based fluid. Each fat globule is surrounded by a membrane consisting of phospholipids and proteins; these emulsifiers keep the individual globules from joining together into noticeable grains of butterfat and also protect the globules from the fat-digesting activity of enzymes found in the fluid portion of the milk. In unhomogenized cow's milk, the fat globules average about four micrometers across. The fat-soluble vitamins A, D, E, and K are found within the milkfat portion of the milk.
The small droplets in an emulsion scatter the light passing through it. The result is that the emulsion appears to be either an opaque grey or white....

Answer 5

It is caused by the protein called Casein.Rich in calcium, Casein helps contribute to milk's white color.

In addition, the cream that is found in milk contains white colored fat. The more cream in milk the more white it is.

Low and non-fat milk appear more grayish rather than white because they contain less cream.

Another reason milk looks white to our naked eyes is because some objects do not absorb very much light. Rather than absorb light, these objects reflect light. For instance, red colored objects reflect only red light and absorb the other colors of light in the rainbow spectrum. The molecules that make up Casein and cream reflect light. That's why milk is white.

Answer 6

Casein. Fat too.
Casein (from Latin caseus "cheese") is the most predominant phosphoprotein found in milk and cheese. When coagulated with rennet, casein is sometimes called paracasein. British terminology, on the other hand, uses the term caseinogen for the uncoagulated protein and casein for the coagulated protein. As it exists in milk, it is a salt of calcium.

Answer 7

Biological molecules in the crusted fats within milk or it must be just a phenomenon of light reflection. If the molecules are thinner then it would be more transparent and clear like we see the sky and sea change colours in intensity. I'm no scientist. Read somewhere.

Answer 8

b'coz the integrents addedin milk is colour less that is y milk is white in colour.it contains no material or chemical substances.

Answer 9

casein is mainly responsible for the whiteness of milk.the cream present in milk is white in colour due to white coloured fat.thus the more creamier the milk, the more whitier is the milk.

Answer 10

i think milk is white or rather no colour coz its an emulsion of so many ingredients, but coz the all the ingredients are colourless, the milk is white......
cud be wrong....but its a wild guess