'MILK BOOSTER:

This is another explosive booster which is less known.
I don't know of which substance actually it is, but I think it's casein nitrate.
Here, I don't know the exact VoD, but it is written that 30 parts of it as a booster, will detonate pure ammonium nitrate.Use fresh milk. Do not use powdered, dry, or instant milk.

PREPARATION:

Chemicals:
milk
nitric acid (70 %)
sulfuric acid (96%)
vinegar (common household)
destilled water
baking soda
17

Materials:
tablespoon
3 glass beakers
ice bath
1 filter paper (acid resistant is optimal)

MANUFACTURE:

1. Place 400 ml milk in a glass beaker.
Add 2 tbs. of vinegar (5-6 % acid).
Let sit overnight.

2. In the next morning remove the precipitate sludge with your spoon.
Dry this white stuff in the sun until a white substance remains.
Powder the substance.
Yield: about 5-6 grams

3. In a 2nd beaker fill in 40 ml of 70 % (d= 1.42) nitric acid.
Place the beaker in an ice bath until it is cooled down to 10°C. Then add 60 ml of the
sulfuric acid.

4. Now, carefully stir in the 5-6 grams of (0.5 grams at one time) the "milkpowder"
while the temperature is kept below 20° C.
If the temp. rises close to the 20° mark, stop the addition until it begins to fall.
This step will take about 15 to 20 minutes.

5. After all "milkpowder" is stirred in, you should have a jelly or a quolled substance.
Let sit for 30 minutes.

6. Carefully pour the acid and the nitrated stuff through an acid resistant filter paper.

7. Neutralize the acid with common baking soda water.

8. wash the nitrated "milkpowder" with at least 5 tbs. of destilled water, and at last
with a 5%- baking soda/water solution.

9. The white primary explosive is stored in its moist form.'

Smells like crap to me. The book that came from has a lot of bullshit in it for starters, and even if you could isolate the casein from the white gunk (sodium caseinate, other proteins and a bunch of watery gunk) to form a mixture n-nitrates, not to mention a bunch of other random protein nitrates as the curd is not pure casein, making a peptide nitrate is really fucking difficult. So more likely, your product (if any) will be lactic nitrate.

As for the actual synth? Doubtful, doubtful. The solubility of casein in, well, just about anything is pretty low to start with, so nitrations will be limited by that. Further, strong acids like conc. sulfuric and nitric will all be trying to oxidise and dehydrate the molecule at the same time, so there's a big stumbling block.

I have grave doubts as to the veracity of this account... And if you're going to copy/paste something, I'd advise a more reputable source.