Question

Milk is a calloidal solution. How can it be converted into a suspension? ​

Answer 1

Answer:

The phenomenon of converting colloidal solution into suspension is known as coagulation or flocculation. This implies the precipitation of a colloidal solution by the addition of excess of an electrolyte.

Answer 2

Answer:

Because casein is poorly soluble in water, its proteins build spherical structures called micelles that allow them to stay in suspension as if they were soluble. With both fat and proteins in suspension, the milk is a white liquid as we know it.

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