Milk has a natural white color due to the make-up of water and other components which including fat and protein that mix to form tiny particles that reflect light.

Milk is a natural, whole-food 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.
Caseins are one of the main types of protein in milk that 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 resulting in milk appearing white.
Previously, when milk was delivered in bottles with aluminum tops, the yellow-colored fat or cream of cow’s milk would separate and rise to the top of the bottle producing pale-colored milk. Today, most pints of milk is homogenized which passes the milk under pressure through very fine nozzles, evenly dispersing the fat and protein micelles to create a smooth, creamy texture and taste, plus brighter white color.
The Australian Food Standards Code allows the components of milk, such as lactose, protein, fat, or vitamins and minerals to be adjusted by adding or removing those components to produce a consistent product. In earlier times natural variations in color that would have occurred in milk because of differences between cow breeds or the pasture are now standardized and the bright, white color consistent. There are no artificial colors added to give milk its white appearance in Australia 2.

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