Milk contains proteins which are used to make cheese. During cheese making, bacteria are added to the milk. The bacteria change the pH of the milk to acidic, causing the proteins to coagulate (clot) forming curds. The curds are then used to make the cheese. milk + bacteria --(pH more acidic)--> proteins in milk coagulate (curds) Estimating the protein concentration in milk is important when making cheese. You will need to: • make simple (proportional) dilutions of the proteins in the milk, M • carry out the biuret test on each concentration, to provide a measure of the concentration of proteins present in the milk • carry out the biuret test on milk with an unknown concentration of protein, U • estimate the concentration of milk protein in U. You are provided with the materials shown in Table 1.1. [Table 1.1] It is recommended that you wear suitable eye protection. If K comes into contact with your skin, wash it off immediately under cold water.