Final answer:
Milk is composed of water, fat, and protein, with water being the largest component, and it also contains lactose. It is an emulsion where casein acts as the emulsifying agent.
Step-by-step explanation:
Milk is indeed a complex mixture composed of various components. The correct answer from the options provided is D. Water, Fat, and Protein. Milk is an emulsion of butterfat in water, where casein serves as the emulsifying agent.
Water makes up the largest component, while fat and proteins, including casein and whey, form crucial nutritional elements.
Lactose, or milk sugar, is also present in milk, providing energy and playing a critical role in dairy product manufacturing and in serving as a food source for infants.
Protein in milk comes in the form of both casein and whey, which are important for nutrition, as they provide essential amino acids. The fat in milk supplies energy and fat-soluble vitamins.
Hence, while butterfat, lactose, and casein are specific types of fat, carbohydrate, and protein found in milk, they are encompassed by the broader categories of water, fat, and protein.