Why butter is yellow while milk is white: The science behind it
The article explains the scientific reasons behind milk's white color and butter's yellow hue. Milk appears white due to casein proteins and fat globules scattering all wavelengths of light, while butter is yellow because beta-carotene, a pigment from cattle's diet, is concentrated in milk fat during churning.
Why it matters
It provides an accessible explanation of common dairy product characteristics, illustrating basic principles of light interaction and biochemistry related to diet and food composition.
Milk and butter are two of the most commonly used dairy products. And while we use them on a daily basis, have you ever wondered why butter has a rich yellow hue while the milk it comes from looks bright white? Isn't it surprising that butter is made by churning milk or cream, and still these two dairy products have such different appearances. The answer lies in how milk is composed and the presence of natural pigments found in a cattle's diet. Scroll down to read the details.Why milk is white in colour For the uninitiated, milk is made up of 87% water and the remaining portion consists of fat, proteins, lactose, vitamins, and minerals. They also contain yellow pigments, which are not easily visible. According to experts, milk appears to be white because of the way light interacts with its components.
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