Question

Cow’s milk is more nutritious and slightly yellow due to the presence of
(a)Vitamin D
(b)Ascorbic acid
(c)Riboflavin
(d)Carotene

Answer 1

It is a precursor of Vitamin A, which is found in the fat of cow milk and not so significantly found in fats of other milk-like Buffalo milk. This provides the milk a definite yellowish shade and just in case of fat products of cow milk like Butter or Ghee.

Complete answer:
The milk of Indigenous Cows is generally yellowish in colour. Its milk fat carries a colouring pigment, known as Beta-carotene, which is a precursor of vitamin-A. Now it's very essential to know that the food that the cow consumes features a direct effect on the standard and color of the milk.
The cow eats grass and flowers store the yellow pigment beta carotene, found naturally in those plants, in their fat. This pigment then carried over into the fat in their milk.

Additional Information:
-Riboflavin is a vitamin, which is required for growth and overall good health. It helps the body break down carbohydrates, proteins, and fats to supply energy.
-Ascorbic acid could be a potent reducing and antioxidant agent that functions in fighting bacterial infections. It is a natural water-soluble vitamin (i.e Vitamin C). They are mostly found in citrus fruits and among others.
-Vitamin D is a fat-soluble vitamin. It is organically found in very few foods, added to others, and available as a dietary supplement. We get vitamin D by food and exposure to sunlight.

So, the correct answer is ‘Carotene’.

Note: Carotenes donate to photosynthesis by transferring the light energy they suck up to chlorophyll. They also protect plant tissues by helping to soak up the energy. The same carotenoid is also found in veggies like a carrot. Cow’s milk is one of the simplest sources of Protein and Calcium for our body.