[MUSIC] So now lets take again a look at these fractions. So we have an emulsion fat, a suspension of those casein micelles. We can start thinking about how can we break those bonds. Now the fact that they are have a different density than water, we can use centrifugation to help separate some of these fractions. So let's take a look at this. This is a tube of milk. Whole milk. Raw milk from a cow where we have centrifuged it. So we centrifuged this at probably several thousand times gravity. And you can see a top layer up here is the cream layer. And then this layer down in the middle here would be the skim milk, and you can't see it but at the bottom there at the very very bottom of the tube would be what we call a pellet. And, so lets take a look at how we can think about this. So we'll talk about whole milk. Whole milk meaning that all the components are in it. And we're going to centrifuge that. And you can use a variety of different speeds. 1,000 times or a bit faster's fine. And you get the cream, and so that would be the top layer here. And we also get the skim, that's skim milk. It's defatted, so the fat goes in the cream, defatted milk is called skim milk. It's also sometimes called milk serum. Or the serum phase. And we also then get a pellet. Again, down at the very, very bottom of the tube there. So what is in each of these? Cream, as you might guess, milk fat also protein. If you recall that image that I had of the whole milk up there, all of those milk fat globules they are kind of going to the top because their lower densities than the water phase, than the aqueous phase. They are going to the top just like the cream is up here. And they're kind of going to be caring some of that protein along with them. So if you go to the store and buy heavy whipping cream, it's not just fat, milk fat it's also got a good bit of protein in there. Maybe a touch a lactose not really much lactose. There also going to be cells. And I'll get back to the cells here in a moment when we talk about the pellet. So that's the primarily what you're going to have in the cream layer. The skim milk layer, what are we going to have there? We're going to have the casein micelles. We're going to have whey proteins. And I'll get back to that in a minute. Lactose, Much of your minerals. Vitamins, and so on and so forth. So again, defatted milk, we've taken out the fat. A little bit of the protein we've lost. Through the cells we've lost a tiny bit of the lactose. But pretty much everything else is here. What about the pellet down at the bottom here? [COUGH] Pellet is essentially the cells. So if the milk fat has a lower buoyant density than water it's going to go to the top, cells have DNA in them in chromosome in the form of chromosome very very tightly packed DNA. Therefore they're more dense than water, they're going to go to the bottom so that's where your cells go. Now let's take this guy and we're going to fractionate this a little bit more. And so what we're going to do is we're going to the skim, centrifuge it. And here we're talking about, let's say, 20,000 x g, much, much faster than we did here. And what we're doing here is we're taking those casein micelles and pelleting those. And so what we end up with is a casein pellet. A casein pellet, of course, because we're actually centrifuging down or pelleting the casein micelles. Remember, they don't only contain casein, they also contain a lot of your calcium, your phosphorus particularly. And then in the aqueous phase, a lot of times we call that whey, and sometimes it's also called plasma or milk plasma. All right, so skim milk we kind of call milk serum, here is the plasma where we've removed the casein. This is the whey, it's going to contain the whey proteins. It's going to contain the lactose. It's going to contain the soluble minerals. It's going to contain the soluble vitamins for example. And this is essentially, that's what is whey. So step one was to remove the fat, and that's the cream. Take the skim, take this component here, the aqueous component. Centrifuge it much, much faster to get those casein micelles down. That's what this is. And again a lot of the calcium, I think over half the calcium is going to be in this particular pellet. The rest of it will be in the aqueous component. We call that whey. And, again, sometimes that's refered to as milk plasma. So this gives you an idea of the breakdown of how milk separates into these various fractions. This has been used for probably centuries in terms of fractionating milk, pulling off cream, using this to develop different products in different ways. [SOUND]