determine the percentage of casein in milk using the percentage you obtained for casein in milk how many grams of casein are in a glass of milk 175 g2 explain why casein precipitates when ac 52191

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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