What are you using the other bsdf layer as?
Some info from wikipedia
http://en.wikipedia.org/wiki/Milk#Physi ... _structure
Both the fat globules and the smaller casein micelles, which are just large enough to deflect light, contribute to the opaque white color of milk.
The fat globules contain some yellow-orange carotene, enough in some breeds — Guernsey and Jersey cows, for instance — to impart a golden or "creamy" hue to a glass of milk.
The riboflavin in the whey portion of milk has a greenish color, which can sometimes be discerned in skim milk or whey products (McGee 17).
Fat-free skim milk has only the casein micelles to scatter light, and they tend to scatter shorter-wavelength blue light more than they do red, giving skim milk a bluish tint.
So depending on which milk you are trying to recreate, the bsdf layers would need match appropriately. I think I'd use three probably four layers.
Base water layer. 87.8% weight
Base fat layer (.r2 file) 3.9% weight
Base scatter layer 100%
Scatter layer 2 (milk type dependant) 8.3%
Not had chance to do any tests yet though, but that's my hypothesis & would be my starting point.
Tim.
http://emp3d.com
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and the aim of 2nd layer is speculars, nothing about transparency.
- By jurX