HUMAN NUTRITION

Detailed explanation-1: -Fat-free or skim milk has a bluish cast because of the Tyndall effect. There is less of ivory or white color because skim milk doesn’t contain the large fat globules that would make it opaque. Casein makes up about 80% of the protein in milk. This protein scatters slightly more blue light than red.

Detailed explanation-2: -Many dairies (but not all, by far) choose a variant of blue-from light to dark-to signify that the milk contains less fat but that it’s not low fat. 1% and skim milk is where the non-standardized system gets tricky.

Detailed explanation-3: -Annatto, Emulsitech® beta-carotene and paprika, and class I caramels are all colors that are well-suited for pasteurized dairy products. However, care should be taken when using colors like red beet, especially in fruit preparations for products like fruit-on-the-bottom yogurt or ice cream swirls.