http://www.dairyforall.com/faq.php
>5. Why does milk appear white?
The normal milk ranges in colour from yellowish creamy white (cow milk) to
creamy white (buffalo milk). The colour of milk is due to the combined
effect of colloidal casein particles and the dispersed fat globules, both
of which scatter light and carotene and to some extent xanthophylls, which
impart a yellowish tint to milk. The intensity of yellow colour of cow milk
is dependent upon factors such as breed, feed, size of fat globule present
in milk, fat percentage. In buffalo milk, the carotene is present in the
form of vitamin A. Skim milk has a bluish and whey a greenish yellow
colour.<
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http://www.indiaagronet.com/indiaagronet/DAIRY/CONTENTS/Milk%20properties.htm
>Pigments:
These are 1) fat soluble, such as carotene and xanthophyll, and 2) water
soluble, such as riboflavin. Carotene is the colouring matter of all green
leaves, where it is masked by chlorophyll. Carotene (the pure substance of
which has a reddish-brown colour) is fat soluble and responsible for the
yellow colour of milk, cream, butter, ghee and other fat-rich dairy
products. Besides contributing to the colour of cow milk, carotene acts as
an anti-oxidant and also as a precursor of vitamin A. Riboflavin, besides
being a vitamin, is a greenish-yellow pigment, which gives the
characteristic colour to whey.<
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http://www.graceharborfarms.com/Guernseys.html
>Guernsey milk is unique. It has more natural beta carotene than ordinary
cow milk giving it an lovely golden milk color. The milk is also naturally
sweeter tasting than ordinary milk. But one of the most  interesting things
about Guernsey milk is that most Guernsey cows produce milk with a
different type of protein than ordinary cows. This protein type is known as
A2, verses A1 in most other cows.<



Norma Ritter, IBCLC, RLC
Breastfeeding Matters in the Capital Region
www.NormaRitter.com
Join us on Facebook for the latest birthing and breastfeeding news and
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