SOLVED: ISOLATION AND HYDROLYSIS OF CASEIN FROM MILK1) Explain the advantage of using nonfat milk, instead of whole milk, in the isolation of casein? (2 pts)2) Why is it important to heat the milk solution to 55°C, and not to exceed 55°C? (2 pts)3) What is the significance of pH 4.6 in the isolation of casein? Relate it to the principle behind the isolation of casein. (2 pts)4) In the acid/base hydrolysis, the acid and base used are specific to H2SO4 and Ba(OH)2, why? (2 pts)5) Compare the eff

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