Nitrogen and protein determination in dairy products
The determination of protein in food is a routine procedure for quality assurance and labelling. A simple and fast procedure for protein determination in dairy products, according to ISO 8968-3 and AOAC 991.20 is introduced below.
The sample is digested with sulfuric acid, the Kjeldahl Tablet Titanium and hydrogen peroxide using the KjelDigester K-449, followed by distillation and titration with the KjelMaster system K-375/K-376. The determined protein content corresponds to the labelled values.
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