Milk is white.
The white color of milk is due to the scattering of light by tiny particles called micelles. These micelles are primarily composed of casein proteins and calcium phosphate.
Here's why they make milk appear white:
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Light Scattering: When light passes through milk, it interacts with these micelle particles. The particles are roughly the same size as the wavelengths of visible light.
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Reflection of All Wavelengths: This interaction causes the light to scatter in all directions. Because the micelles scatter all wavelengths of light (red, orange, yellow, green, blue, indigo, violet) nearly equally, the light appears white to our eyes. White light is the combination of all colors of the visible spectrum.
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Absorption: Milk does not absorb the wavelengths of light, it reflects them.
In essence, the structure of milk, specifically the micelles, is what creates its characteristic white appearance. Different types of milk (e.g., skim, whole) may have slightly different shades of white depending on their fat content, which also contributes to light scattering.
