We often see milk as white. Is milk really white, or can milk have other colors but our eyesight is fooled and sees milk as white? Is yellow milk good? Is milk always white?
Milk is made up of about 87% water and 13% solids, like fats and proteins. Chief among these proteins is casein, these four casein proteins make up about 80% of the protein in milk. Casein protein molecules are usually suspended in milk and are spherical in shape, about one micrometer. The reason they often float in liquid is because the kappa-casein molecules have a negative charge, so they repel each other.
White objects in nature appear as such when a diffusion of light occurs, and there is no more visible spectrum reflected on these objects than any other part of the luminous spectrum. Thus, the casein proteins and some of the fats in milk scatter and deflect light through the visual spectrum. As a result we see milk as white. Without the lipids, the caseins tend to scatter the blue wavelengths slightly more than the red ones. So with skimmed (fat-free) milk, you’ll see a slight bluish tinge.
In addition, milk also contains riboflavin , which can give milk a slight green color, if the concentration is high enough, such as in some skim milk or milkshakes.
Another color you will sometimes see in milk is pale yellow. When you see this color, it is due to a small amount of carotene present in milk .
Here are some other facts that explain the white color of milk and some useful information regarding milk:
This scattering of blue rather than red is the result of Tyndall’s scattering of light and is also the reason we sometimes see smoke from a car or motorcycle giving off a bluish color when certain types of smoke are present. burned engine oil.
Until Newton’s conclusion about light, most people assumed that white was a primary color of light and that you would see other colors when you added something to white. Newton proved this wrong by showing that white light is simply the effect of combining all the colors in the spectrum visible to the naked eye.
Do you see how this cup of milk is bluish in color?
White paints are usually made by providing a transparent material with a high refractive index, and they float in some kind of binder. The typical material used is calcium carbonate or a synthetic form of rutile.
Breast milk secreted after giving birth, also known as colostrum, is very good for the baby to breastfeed because colostrum carries antibodies from mother to baby, which significantly strengthens the baby’s immune system.
About 40% of the calories in cow’s milk come from lactose. Lactose is a mixture of glucose and galactose. Lactose intolerance is caused by a lack of the enzyme lactase in the small intestine. Once the baby is born, the lactase level will gradually decrease if the baby is not breastfed regularly. Because when lactose passes through the small intestine, it attaches to lactase and then, the galactose and glucose from the lactose can be absorbed.
Without lactase, this cannot happen, and the body without lactase can also cause diarrhea, intestinal gas, abdominal pain, etc… Gas in the small intestine when lactose is not digested is due to intestinal microflora process lactose and excrete gas through anaerobic respiration.
According to one discovery, humans have been consuming animal milk since at least 6,500 BC. Before that, it was thought that the human digestive system of that time had not yet developed the ability to process non-human milk.
Pasteurization of milk can kill microorganisms in milk, while also destroying Vitamin C, as well as significantly reduce other health benefits of milk.
A new treatment has been developed and proven to be superior to milk pasteurization. That is the refining process . First, the cream is separated from the milk, as the cream cannot be filtered properly if left in the milk. Next, the milk must pass through the fine filter tubes, filtering up to 99.9% of all microorganisms. This process is about 5% better than conventional milk pasteurization; Better filtration also greatly extends the shelf life of milk. Next, the cream is pasteurized in the usual way and then recombined with milk to form milk with the same cream and milk composition as before microfiltration.
The reason raw milk quickly spoils when left out is because the lactose in milk is not processed by microorganisms into lactic acid. Depending on the processing of the microorganisms, this can produce different products, such as cheeses, yogurts, etc.
Pasteurized milk usually destroys many types of lactic acid-producing bacteria. As a result, milk cannot ferment properly, allowing microorganisms to thrive. This can lead to food poisoning. This is not usually the case in raw milk because fermentation of the lactic acids produces bacteria which greatly reduces the “bad” microorganisms.
Milk that is pasteurized using extreme heat treatment can be stored for several months without refrigeration, as long as it remains unopened. This also changes the taste of the milk slightly, which is why pasteurization is not preferred.
The casein molecular structure is similar to that of gluten. This is why a gluten-free diet also means casein-free.