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I have a practice question and I need some help on it because I am rather confused!

'Investigation into the effect of temperature on enzyme activity'
-Casein is an insoluble milk protein found in powdered milks
-Casein forms a whits suspension which clears if the casein is hydrolysed
-Trypsin is a digestive enzyme which catalyses the hydrolysis of casein.

How can I carry out this experment and alos, becauser trypsin is produced by the pancreas, it has slightly alkaline conditions so how can these be controlled?

please help!
Thank you

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