The whiteness of cow's milk is due to the scattering of light by tiny particles such as fat droplets and protein clusters, which produces the Tyndall effect. Unlike clear or colored liquids, milk reflects nearly all visible light, resulting in its opaque appearance. The digesting process of cows also alters the pigments from their feed, leading to non-green nutrients in milk. In contrast, milk from goats and sheep can appear brighter due to different compositions and more efficient pigment breakdown.
Cow's milk looks white because it's packed with tiny round particles, including billions of fat droplets and protein clusters, that scatter light in every direction.
The Tyndall effect explains why milk, unlike clear or colored liquids, reflects almost all visible light, creating its opaque whiteness.
Cows digest chlorophyll and plant pigments before they reach the udder, reassembling nutrients into fat, protein, and sugar; none are green.
Goats and sheep produce milk that looks brighter white due to their efficient breakdown of pigments and different fat and protein compositions.
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