Does some one know how milk get the white color and what thing give that characteristic?
Answer:
milk is like 87% water and 13 % milk solids
these milk solids are 9% non-fat and 4% fat
well for the non-fat consist of about 3.5% protein, 5%lactose, and 0.5% minerals
its proteins are consist of 2.8% cassein and 0.7% whey
as for the white color:
The whiteness is due to the scattering of light by the colloidal particles of the milk emulsion. Just the fact that we get white shows that there is no absorption, so whatever is there is transparent. This is true of most whites. The excellent white pigment titanium dioxide is actually made of clear crystals, dispersed as colloidal particles. Nearly all whites are the result of scattering from colloidal-sized particles. Colors, like green, may be produced in transmission by absorption of other colors; no such process can produce white, which in fact is a subjective color, existing completely in the visual sense. White is a very special color.
The white color is fat
When the fat globules float in the milk, it appears to have a white color. Thats why when milk turns sour, it turns yellowy, because when fat decomposes, it turns yellowish
Its colloidal nature.
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