Why Milk Appears White: Secrets of Dairy Explained on World Milk Day 2025

Milk is a daily staple in most households, yet few know the science behind its appearance, nutrition, and the vital role of dairies in our lives. As we celebrate the 25th anniversary of World Milk Day on June 1, 2025, let’s explore the answers to some common questions about milk and the dairy industry.

Why Does Cow’s Milk Appear White?

Cow’s milk appears white due to the presence of casein and whey proteins. About 80% of the protein in milk is casein. These casein molecules, along with calcium and phosphate, form microscopic structures called micelles. When light hits these micelles, it gets scattered, making the milk appear white. Additionally, fat globules in milk also scatter light and enhance the whiteness.

Why is Buffalo Milk Whiter than Cow Milk?

Buffalo milk has a higher fat content than cow milk. The more fat, the whiter and thicker the milk looks. That’s why buffalo milk appears whiter and creamier than cow milk.

Why Does Cow’s Milk Look Slightly Yellow?

Cow’s milk contains less fat and casein but more of a pigment called carotene, which gives it a slightly yellowish color. In contrast, buffalo milk has more fat and less carotene, making it look whiter. So, carotene causes the yellow hue, and casein contributes to the white color.

What Nutrients Are Found in Milk?

• Calcium
• Magnesium
• Zinc
• Phosphorus
• Iodine
• Iron
• Potassium
• Folate
• Vitamin A, D, B-12, Riboflavin
• High-quality proteins (casein and whey)

Does Milk Increase Cholesterol?

• Skimmed milk has only 2–5 mg of cholesterol per 100 ml.
• Full cream milk has 10–15 mg per 100 ml.
• A healthy person can consume up to 300 mg of cholesterol per day.

So, the risk of heart issues from moderate milk consumption is extremely low.

What Is a Dairy and What Does It Do?

A dairy is a facility that collects, processes, and distributes milk. It’s responsible for:

• Maintaining the freshness of milk (known as shelf life)
• Ensuring quality and purity
• Producing various dairy and by-products

Dairy is to milk what a gardener is to a garden — it protects, nurtures, and delivers its full potential.

What’s the Difference Between Dairy Products and By-products?

Dairy Products: Milk, curd, paneer, ice cream — milk is the primary ingredient.

Dairy By-products: Whey, buttermilk, skim milk, ghee residue — formed during processing.

Which Branded Dairies Operate in India?

India is home to many renowned dairy brands like:

• Amul
• Paras
• Gyan
• Namaste India
• Sudha

Many local certified dairies in rural areas also ensure high quality and hygiene.

World Milk Day 2025: What’s Special?

World Milk Day is observed every year on June 1.

In 2025, we celebrate the 25th anniversary with the theme: "Let’s Celebrate the Power of Dairy".

The real celebration lies in ensuring pure milk and dairy products reach every home — because purity is the symbol of true health.

How is India Promoting Dairy Self-reliance?

India is the world's largest producer of milk. Organizations and schemes empowering the dairy sector include:

National Dairy Development Board (NDDB)

Founded by Dr. Verghese Kurien, the Father of the White Revolution in India.

Government Schemes:

• Dairy Entrepreneurship Development Scheme (DEDS)
• Kamdhenu Dairy Scheme
• Nandini Krishak Samriddhi Yojana
• Nand Baba Dairy Mission

These schemes support farmers and entrepreneurs in building self-reliant dairy businesses.

Why is the Dairy Sector Key to Self-Reliance?

The growing dairy industry is:

• Generating employment
• Empowering rural India
• Strengthening food security
• Ensuring economic independence

Self-reliance (Atmanirbharta) brings freedom, peace, and prosperity — and the dairy sector is its backbone.

Conclusion: Dairy is the Source of Milk’s Divinity

Milk is not just a drink — it’s a symbol of nutrition, purity, and livelihood. Without dairies, this divine source remains incomplete. This World Milk Day 2025, let’s pledge to support clean, pure, and sustainable dairy practices.

Subject Expert: Dr. Shankar Suvan Singh, Associate Professor, Department of Food and Dairy Engineering, Sam Higginbottom University of Agricultural Technology and Sciences, Naini, Prayagraj (Uttar Pradesh).