23
Food Processing Technology- ICAR JRF/SRF 2024
MCQ (Single Correct)
+4
−1
Milk appears white due to the presence of
- Optical Properties and Whiteness of Bovine Milk:
- Light Scattering (Tyndall Effect):
- The characteristic opaque white appearance of milk is caused by the light-scattering properties of colloidal particles:
- Colloidal calcium caseinate micelles (diameters $50 - 300\text{ nm}$).
- Emulsified milk fat globules (diameters $1 - 10\ \mu\text{m}$).
- Even after complete mechanical removal of fat (skim milk), milk retains an opaque, bluish-white appearance due to Rayleigh scattering by suspended calcium caseinate-phosphate micelles.
- Conclusion: Colloidal calcium caseinate (Option 3).
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