explain how lyobphobic part in mil is casein?
Lyopobic colloid is a colloidal dispersion whereby the dispersed phase is solvent hating .i.e little interaction between the dispersed phase and the continuous phase. Lyophobic colloidal particles are not readily solvated because the continuous phase prefer to interact with one another than be involved in solvating the dispersed particles.
Casein (a milk protein), a lyophobic colloid present in milk acts as an emulsifying agent as it forms a protective layer around fat molecules dispersed in water. It is found in milk as a suspension of particles called "casein micelles" which show only limited resemblance with surfactant-typemicellae in a sense that the hydrophilic parts reside at the surface and they are spherical.