Fonterra’s Principal Research Scientist, Sheelagh Hewitt, says it all comes down to how milk reflects light.
Milk mostly contains water, which, as we know is colourless. However, milk also contains protein, fat and vitamins.
When light enters milk, it is scattered by the casein molecules, which are naturally white in colour. The scattered light reflects all wavelengths of visible light equally, resulting in a white appearance.
Fonterra’s Principal Research Scientist, Sheelagh Hewitt, says it all comes down to how milk reflects light.
Milk mostly contains water, which, as we know is colourless. However, milk also contains protein, fat and vitamins.
Caseins are one of the main types of protein in milk which cluster together with calcium and phosphate to form tiny particles called micelles. When light hits these casein micelles it causes the light to refract and scatter in a certain way, giving milk its signature white hue.[1]
Milk is naturally white, thanks to the interaction between water, fat and proteins that mix together to form tiny particles which reflect light.
Milk is a natural, whole food and a nutrient powerhouse made up of water, protein, fat, carbohydrates (in the form of lactose) vitamins including calcium, minerals including phosphorous and a range of other bioactive compounds.
Back in the day, when milk came in bottles with aluminium caps, the cream would rise to the top, giving milk a paler look. But today, thanks to homogenization, milk undergoes a gentle pressurized journey through fine nozzles. This evens out the distribution of fat and protein, resulting in a velvety texture, a creamy taste, and a brighter, whiter appearance.
The Australian Food Standards Code allows for adjustments in milk components like lactose, protein, fat, and vitamins to ensure a consistent product. This means that previous natural variations in milk due to cow breeds or pasture differences are now smoothed out, giving us that beautiful, consistent, bright-white milk we know and love in Australia. No artificial colours are added to make milk white – its all natural goodness.[2]
Why Is Milk White In Color? | Dairy | Agriculture | #facts | #science | #health | #education
FAQ
What color is milk naturally?
What color is milk originally?
What is the color of pure milk?
What is the real colour of cow milk?
What color is natural milk?
Natural cow’s milk is a light yellow color, more similar in color to buttermilk than to store-bought white milk. This is due to the higher fat content found in natural milk, and the lack of homogenization which evenly distributes the fat throughout the milk.
What is the difference between goat milk and cow milk?
The nutritional differences are slight; goat milk is higher in some elements, and cow milk in others. Goat milk it is higher than cow milk in magnesium, calcium, iron, copper, and phosphorous. Cow milk, is significantly higher in folate, zinc, vitamin B12 and D. Goat milk is easier to digest and has less risk of milk allergies.
Does milk have coloured substances?
Chlorophyll, the green colouring agent in plants, is not a required human nutrient and therefore evolution has not resulted in it being incorporated by the mother’s body into milk. This is not to say that milk has no coloured substances in it, it does. Some of the nutrients that are found in milk are coloured.
What factors contribute to the color of milk?
The most important factors that contribute to the color of milk are fat, how much cassein there is (one of the classes of milk proteins) and what calcium complexes (these are minerals), and how much water-soluble riboflavin (a vitamin). These compounds contribute to milk’s opaque or ivory color by interfering with light transmission.