Description
Protein content of cheese is classically determined through the analysis of its nitrogen content done by the Kjeldahl method, and the obtained result is multiplied by a number named nitrogen conversion factor (NCF). The value of NCF is related to the amino acid composition of the protein source and to the eventual presence of side groups covalently bound to some amino acids of the protein chain. Protein in cheese kit developed by MenidiMedica offers a reliablealternative, for the user, which gives fast, easy, accurate, repeatable quantitative results.
Required equipment (not provided)
- Water bath or dry incubator
- Pipette 10-100 uL. and 100-1000 uL.
- Distilled water
