White colour of milk is due to the presence of

🔑Key Points:
The white color of milk is due to the presence of caseins.
Caseins are one of the main types of protein in milk which cluster together with calcium and phosphate to form tiny particles called micelles.
When light hits these casein micelles it causes the light to refract and scatter resulting in milk appearing white.
Milk is a natural, whole-food made up of water, protein, fat, carbohydrates in the form of lactose, vitamins including calcium, minerals including phosphorous, and a range of other bioactive compounds.

🔴Additional Information:
Lactose is a sugar found only in milk and dairy products.
In our bodies, the enzyme lactase breaks it down into two smaller sugars, galactose, and glucose.
Albumin is a protein made by your liver.
Albumin helps keep fluid in your bloodstream so it doesn't leak into other tissues.
It also carries various substances throughout your body, including hormones, vitamins, and enzymes.
Low albumin levels can indicate a problem with your liver or kidneys.
Carotenoids are plant pigments responsible for bright red, yellow, and orange hues in many fruits and vegetables.
These pigments play an important role in plant health.
Carotenoids are a class of phytonutrients ("plant chemicals") and are found in the cells of a wide variety of plants, algae, and bacteria. They help plants absorb light energy for use in photosynthesis.
Carotenoids also act as antioxidants in the human body. They have strong cancer-fighting properties, according to the Physicians Committee for Responsible Medicine.
  Confusion point –
Fats and water don’t usually mix, but in milk, the fat and water form an emulsion.