Casein Determination in Milk According to the Kjeldahl Method
6 Apr 2016Kjeldahl is now the most used method when determining nitrogen and protein content in food as it is very precise and the results are highly reproducible. The study in this application note uses the Kjeldahl method to analyze the content of casein protein in milk by looking at the difference between the total nitrogen and non-casein nitrogen levels. Casein proteins are of interest for nutrition as they are the most commonly consumed proteins, as well as in technology where they are used in medicine, cosmetics and paint.
Related Products
Request Quote for All Products
DKL Series and DK Series - Kjeldahl Digesters
Velp ScientificaDK Series digesters are traditional digesters, consisting of an aluminum heating block to offer high thermal homogeneity. The DKL Series of digesters offers a premium level of automation: lowering and lifting of the samples take place automatically, as well as the separation between the test tubes and the suction cup. VELP digesters work in accordance with a variety of Standards (such as AOAC, ISO, EPA, DIN etc.)
UDK Series - Kjeldahl Distillation Units
Velp ScientificaThe UDK Series Distillers are designed to meet the most challenging demands and requirements for diverse applications, according to international standards: Kjeldahl nitrogen TKN, proteins, ammoniacal nitrogen, nitric nitrogen (Devarda), phenols, TVBN and volatile acids, cyanides, and alcohol content.