Due to limited funding for science research, we are committed to make our own organic supplements for microbiological and enzymological research, so please help.
It is fairly easy to do using either lactic acid (which can sometimes be expensive) or a mixture of hydrochloric and acetic acids. The secret is to mix the acid into the milk faster than the milk proteins can coagulate and ruin the preparation. (I've made poor casein when I tried to do it quickly using only a dropper with concentrated HCl and a magnetic stirrer. There is an "official" procedure to follow that will yield good preps.) The best description of how to do this (and how to dry the resulting product) is provided in a paper from 1918 that is attached to this answer. Good luck!
thanks a lot for this valiable ref., christopher, but after i read it i found that the prepared casein is soluble in alkaline pH, am i right?
Casein should be soluble at alkaline pH. (The preparation outlined in the paper uses acid to "sour" the milk in a way that mimics the natural process; the casein is NOT soluble at acidic pH.)
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