Curcumin is known as a natural component of turmeric, which provides numerous health benefits due to its anti-inflammatory, antioxidant and antiseptic properties. However, the bioavailability of curcumin is limited partially due to its low solubility in water. While there are various delivery systems that have been examined to improve the loading and stability of curcumin, this study examines the usage of milk as a delivery system, specifically the usage of whole and skim milk.