Question

Cow milk, an example of natural emulsion, is stabilized by

• A. Fat
• B. Water
• C. Casein
• D. ${Mg}^{2+}$ ions

Answer 1

Answer: (C)

Casein

Cow Milk is 87% water and other components, such as total solids make up 10-14%, fats 2.5- 6%, 2.5-9% proteins, lactose-3.6-5%. While, casein makes up for 80% proteins, 98% of milk fat is mixture of triacyl glycerides. The presence of casein helps to stabilize the aqueous environment of Cow's milk, making it a natural emulsion.