I am currently attempting to create a feasible lab design that will enable me to identify the concentration of casein protein in organic milk without having to use spectroscopy. Thus far I have thought of separating the casein from the milk by exploiting its pH of isoelectric point of 4.6 to form curdles and filter the curdles out using a filter. Furthermore, I would rinse and leave the curdles to dry till I am left with casein powder. Following this I would compare the weight of the casein powder to the weight of the original sample of milk I extract it from. Is this a feasible method or are the any other alternative ways also not using any major equipment?

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    $\begingroup$ That sounds pretty reasonable. You can search for "casein isolation method". I found this for instance: facstaff.bloomu.edu/mpugh/Experiment%2011.pdf $\endgroup$ – Buck Thorn Mar 4 '19 at 14:08
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    $\begingroup$ @NightWriter The link you posted has been very helpful so far, thank you. $\endgroup$ – Liam Mar 4 '19 at 17:22
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    $\begingroup$ This book describes in great detail an experimental procedure for what are you looking for. $\endgroup$ – camd92 Mar 4 '19 at 18:23
  • $\begingroup$ And what's an organic milk? Milk with alcohol instead of (quite inorganic) water? BTW you just described a method of making cottage cheese, not isolating casein (more useful and tasty though). $\endgroup$ – Mithoron Mar 5 '19 at 0:43
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    $\begingroup$ @Mithoron I can't tell if your response is tongue-in-cheek or not, but ams.usda.gov/grades-standards/organic-standards. $\endgroup$ – jonsca Mar 6 '19 at 3:26

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