Emulsions are normally prepared by shaking the two components together vigorously…

Emulsions are normally prepared by shaking the two components together vigorously although some kind to emulsifying agent usually has to added to stabilize the product. This emulsifying agent may be a soap or other surfactant (surface active) species or a lyophilic sol that forms a protective film around the dispersed phase.
Emulsions broadly classified into two types:
(i) Oil in water emulstions (O/W): Oil acts as dispersed phase and water acts as dispersion medium.
(ii) Water in oil emulsions (W/O): Water acts as dispersed phase and oil acts as dispersion medium. Dye test, dilution test may be employed for identification of emulsions.
Read two statements.
(1) Milk is an example of oil in water (O/W) type emulsion
(2) Cold cream is an example of water in oil (W/O) type emulsions
Which of the following option is correct?