some is brown and some is pink, don't forget chocolate milk and strawberry milk! :)

It's because of the casein protein that is full of calcium. That also is why when you make cheese and the milk solids with the calcium and casein go into the cheese, that the whey is clearish:-)

Milk is an emulsion: tiny drops of fat suspended in an aqueous solution. As you can see from dried milk, the underlying components are pale yellow. But emulsification makes things lighter in colour, just as foaming does.

whether it is the casein or the calcium that should be white, this answer is incorrect. The casein is soluble either in the water or the fat of the milk emulsion, and would be colorless and transparent in either case. Calcium, of course, is not white either. Even calcium carbonate is clear and colorless in a good crystal. The whiteness is due to the scattering of light by the colloidal particles of the milk emulsion. Just the fact that we get white shows that there is no absorption, so whatever is there is transparent. This is true of most whites. The excellent white pigment titanium dioxide is actually made of clear crystals, dispersed as colloidal particles. Nearly all whites are the result of scattering from colloidal-sized particles. Colors, like green, may be produced in transmission by absorption of other colors; no such process can produce white, which in fact is a subjective color, existing completely in the visual sense. White is a very special color. The world is wrong except for this guy: Composed by: Dr James B. Calvert Associate Professor Emeritus of Engineering, University of Denver Registered Professional Engineer, State of Colorado No.12317 Created 16 June 2003 Last revised

It's not if you put chocolate syrup in it