Cheese is a colloid

In the physics of states of matter, a colloid is defined as a mixture in which very small particles of one substance are distributed evenly throughout another substance. Household examples of colloids are mayonnaise, milk, butter, gelatin, and jelly.

Cheese is categorized as a colloid because it is a heterogeneous mixture where tiny particles of one substance are evenly dispersed within another substance.

The dispersed phase in cheese includes fat globules, protein structures, and water. These components are mixed together within the cheese.

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