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WHY MILK IN WHITE COLOR


The white color of milk is caused by the protein called Casein.
Milk is made of milk solids (13%) and water (87%). Solids consist of milk sugar, fat, protein and minerals. Of the proteins, Casein is 80% and Whey is 20%. Protein is the part of milk that coagulates to create curds (like cheese). Casein is also rich in calcium.
Casein surrounds the fat globules that are in milk. The molecules that make up Casein and cream reflect light. Light waves can’t pass through milk. When light hits the milk, it bounces off fat globules and other particles causing the light waves to scatter. This refraction is what makes milk white. Some milk is whiter than others; the whiteness of milk depends on the number and size of the particles suspended in the milk. In addition, the cream that is found in milk is a white colored fat. So, the more cream in milk the whiter it appears.


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