Are there any observable effects of casein binding to capsaicin? I would like to complete an experiment on balancing capsaicin. Since both capsaicin and milk are bases on the pH scale, I prefer not to use the common term "neutralizing".

I will be extracting the capsaicin and I do not wish to taste-test it. Is the bound casein protein with the hydrophobic capsaicin oil visible? Will it curdle in order for me to obtain quantifiable amounts?
Capsaicin doesn't dissociate in water and can't act as a base (like well-known bases such as Sodium Hydroxide or Ammonia) and won't react with the casein in milk. So there won't be any curdling/precipitation of casein protein. Casein will precipitate through pH adjustment if you lower its pH to the isoelectric point (from 6.6 to 4.6).

Notes:


Casein isn't a base, neither an acid, it has an amphoteric nature.
Bases generally don't react with each other. 
Pure capsaicin is a powder, not an oil.