Centrifuging milk (straight from the cow) to remove fat is one method of producing skim milk. With this in mind, compare the liquid remaining in the centrifuge tube labeled whole with the original sample of skim milk you used in Part 1. Do the two liquids look identical? Hold them up to a strong light source and compare the two. Do you note any differences? Would you characterize the centrifuged milk as skim milk? Why or why not?