Cow milk is an example of natural emulsion stabilized by

Options

A. lactic acid
B. lactose
C. casein
D. agar

Answer

C

Explanation

Emulsions of oil in water are unstable and sometimes they separate into two layers on standing. For stabilization of an emulsion, a thired component called emulsifying agent is usually added. The emulsifying agent forms an interfacial film between suspended particles and the medium.
Casein is a phosphoprotein which occurs in the milk of mam mals as a suspension of calcium caseinate. It is the main protein of milk. It can be obtained (as a pale yellow solid) from milk by treatment with mineral acid or rennett (or renin, the milk-clotting enzyme from the fourth stomach of ruminants)