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# Name the lyophobic colloid present in the milk.

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## Colloid:A colloid is known as the mixture in which one substance that is made up of microscopically dispersed insoluble particles is suspended throughout another substance.Colloids are mainly categorized into two types, depending on the nature of the interaction between the dispersion phase and the dispersed medium i.e lyophilic and lyophobic colloids.Lyophilic colloid – It is defined as the colloid in which the dispersed phase has an affinity for the dispersion medium.Lyophobic colloids –It is defined as the colloid in which the dispersed phase has little or no affinity for the dispersion medium.The lyophobic colloid present in the milk:The lyophobic colloid present in the milk is known as Casein.Casein and whey protein are generally known as the major proteins of milk.Casein constitutes approximately $80%\left(29.5\mathrm{g}/\mathrm{L}\right)$ of the total protein in milk, Whereas whey protein consist of about $20%\left(6.3\mathrm{g}/\mathrm{L}\right).$The nitrogen content of milk is distributed among Caseins $\left(75%\right)$, whey proteins $\left(18%\right)$, miscellaneous proteins $\left(2%\right)$ and non-protein nitrogen $\left(5%\right).$Hence, the name of the lyophobic colloid present in the milk is Casein.

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