Is cheese a colloid or suspension solution?

Here's why:

* Colloids: Colloids are mixtures where one substance is dispersed evenly throughout another, but the particles are larger than those in a solution. These particles are large enough to scatter light, giving the mixture a cloudy or opaque appearance.

* Suspensions: Suspensions are mixtures where particles are large enough to settle out over time. They are not evenly dispersed and will separate.

* Solutions: Solutions are homogeneous mixtures where one substance is dissolved completely into another. The particles are very small and don't scatter light.

Cheese fits the definition of a colloid:

* Dispersed particles: Cheese contains tiny particles of fat (lipids) and protein (casein) dispersed throughout a watery medium.

* Scattering light: Cheese often has a cloudy or opaque appearance due to the scattering of light by these particles.

* Stability: While cheese can separate a bit with time, the dispersed particles are small enough to stay suspended for a relatively long period.

Therefore, cheese is classified as a colloid.