Hi! I read an experiment online about the isolation of 3 chemicals from milk.
casein, albumin, and lactose. It said you had to heat the milk to simmering, then add a certain amount of acetic acid. the casein will then precipitate, and then calcium carbonate is added to the whey, to neutralize the remaining acid. the whey is brought to a boil, then albumin should precipitate out. finally, ethanol is added to the final solution, and then put into a centrifuge. as the solution cools, lactose should form.
I got the casein to precipitate, but after that, It gets pretty vague... how much calcium carbonate do I add? and after it boils, what do I look for? can the ethanol be any kind? please help