Mother’s milk is the easiest to digest for a new born. Photo Credit: iStock
The white color of milk is one of its most distinctive properties. Ever wondered why Milk is white? It has the same scientific reason as the color white but it’s chemical compounds too contribute in making it white. Milk reflects all the wavelengths of light and doesn’t absorb any color due to its reflectance properties. The particles present in the milk like casein, calcium complexes and fats are all white in color. In addition, the water
content in milk (up to 87%) is also colorless, assisting the milk as a whole in reflecting light and giving it an opaque structure. Milk wouldn’t have been white if the molecules had absorbed all the colors.
Not all milk is ‘pure' white in color though, some have a slight yellowish or bluish shade depending on the protein
and fat content present in the milk. Milk will have a slight blue tinge when the presence of Carotene (a fat soluble vitamin, present in large amounts in veggies
) is low. This bluish effect is also called the Tyndall effect. Logically, milk will have a more off-white (yellowish) appearance when the carotene levels are high. What kind of a feed is provided to the cow, buffalo, goat influences, to an extent, the carotene level in the milk.