Question

Cow's milk is slightly yellowish in color due to the presence of
A)Carotene
B)Riboflavin
C)Xanthophyll
D)Xanthophyll and Carotene

Answer 1

Hint: It is a photosynthetic pigment needed for photosynthesis. It contains no oxygen atoms. The orange or the red light scatters when they absorb ultraviolet, violet, and blue light. These are mainly synthesized by the plants but cannot be made by animals.

Complete answer:
The beta carotene which is found naturally in the grass and flowers eaten by the cows. Then this carotene carried over into the fat in their milk.
-The milk of the cow comprises 87% of water and 13% of solids. It also comprises several molecules that don't have the ability to absorb color including protein casein, calcium complexes, and fats.
-The precursor of vitamin A i.e beta carotene is a coloring pigment present in the milk fat of cows.
-There are various factors mainly breed, feeds, size of fat globules, fat percentage of milk, etc that controls the intensity of the yellow color of the milk
-The milk also contains a good quantity of sulfur which is important for the development of the brain. Cow’s milk is also the best source of proteins and calcium for our body.

Additional Information: Riboflavin - is a vitamin that is needed for growth and good health. It helps in the breakdown of carbohydrates proteins and fats to produce energy.it also allows oxygen to be used by the body.

Xanthophylls - responsible for the color of many yellow, orange, and red flowers. Also for fruits and vegetables mainly corn, pepper.
-they are the class of oxygen-containing carotenoid pigment.

So, the correct answer is,” Carotene”

Note: -So, Carotenoid is responsible for the yellow color of the cow's milk.
-It is also responsible for the color of many fruits, vegetables, and fungi.
-It is also responsible for the orange colors in dry foliage.
-Imparts yellow color to milk fat and butter.