In recent years, consumer interest in issues such as the composition and nutritional values of food has significantly grown. At the same time, legislation has become stricter. Within the food industry, the dairy one has recently seen a significant increase in quality controls, mainly due to the importance of this food for people's health.
In this context, determining nitrogen and protein content in whole milk is crucial to assess the nutritional quality of the milk, as well as for regulatory purposes, labeling requirements and cost evaluation.
To determine the protein content, it is possible to analyze milk samples according to the Kjeldahl and Dumas methods. Both are primary methods working in accordance with international standards.
Learn more about N/Protein determination in whole milk by comparing Kjeldahl and Dumas. Discover how to ensure dairy products' quality, safety, and nutritional value, and support the dairy industry in producing and delivering high-quality products to consumers.