Verification of truth — material component: Milk always comprises which of the following?

Introduction / Context:
This item asks for a universal constituent of milk. Milk composition can vary by species and processing, but some components are invariant within the definition.

Given Data / Assumptions:

• Natural milk contains water, fats, proteins, lactose, minerals.
• Skimming or processing can change fat/cream levels but not the presence of water (unless dehydrated to powder, which then is “milk powder,” not liquid milk).

Concept / Approach:
Test each option for universality. “Cream” refers to the fat fraction that may be reduced/removed (e.g., skim milk). “Whiteness” is a property, not a material component. “Oilness” is not a standard compositional term. Water is always a major constituent.

Step-by-Step Solution:
Eliminate non-material or variable components (whiteness/cream).Select the universal component → water.

Verification / Alternative check:
All standard nutritional tables list water as the largest fraction of liquid milk by mass/volume.

Why Other Options Are Wrong:
Not universally present or not a constituent in the material sense.

Common Pitfalls:
Confusing typical appearance (white) with composition.

Final Answer:
Water