UDK Series - Kjeldahl Distillation Units

In this application note by VELP scientifica, you can find out how the new VELP distillation units have made groundbreaking advancements in both resistance and reliability of results, learn the six reasons why you need a UDK distillation system in your laboratory by downloading below.

Milk proteins are the oldest and most widely consumed food proteins. There is currently a large interest in these substances, both in nutritional field and in technological application. The nitrogen compounds of milk can be divided in: casein proteins and non-casein nitrogen. Among this, there are soluble whey proteins. In order to determine soluble whey proteins, it’s necessary to know the amount of milk total nitrogen, non-casein nitrogen and non-proteins nitrogen substances.

Würstel are typical sausages from Germany, Austria and South Tyrol, and are mainly made from pork, but also meat such as beef, turkey and chicken. Meat proteins have a high nutritional value and also a technological importance: they affect the quality of the finished product, influencing some properties as well as water retention, emulsifying capability and the softness of the dough. This application note demonstrates the protein determination in meat according to the Kjeldahl method.

In order to create typical sensory features of these dairy products, it is important to know the attitude of the raw milk, depending also on its protein content. Due to the greater demand and consumption of goat/sheep dairy products, protein analysis has become more and more important to ensure food safety, food quality and fairness in international trade. This application note presents the protein determination in goat cheese according to the Kjeldahl method.

Oil additives are used to improve the base oil into a high performing lubricant. By utilizing the same base stock, many different oils can be manufactured, each with its own unique properties, by adding different additive packages. Combined nitrogen additives in petrochemical fuels give origin by combustion to nitrogen oxides whose emission in the atmosphere is subjected to limitations. This application note presents the nitrogen determination in engine oil according to the Kjeldahl method.

Cereals contain between 8-15% of different kinds of proteins such as albumins, globulins, prolamines, gliadins, glutelins and glutenins. Their chemical composition is important not only for nutritional purpose, but also for the bread dough and its process of baking. This application note presents a method for nitrogen and protein determination in cereals according to the Kjeldahl method.

Kjeldahl 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.

A probiotic is a live microbial food ingredient that beneficially affects the host through its effects in the intestinal tract. These products favorably influence digestive functions and colonic flora. This application note describes a method for protein determination in probiotic drinks following the Kjeldahl method. Kjeldahl is nowadays the most used method for determining nitrogen and protein contents in foods and feeds, thanks to the high level of precision and reproducibility and to its simple application.

Adequate protein content in feed products is important for animal health and productivity, as well as for ranch profitability. This application note describes a Kjeldahl method for determining nitrogen and protein contents in foods and feeds using the VELP Scientifica DKL 20 Automatic Kjeldahl Digestion Unit and UDK 159 Automatic Kjeldahl Distillation & Titration System.

In this video, Velp Scientifica introduces its UDK 169, a fully automatic and cloud-enabled Kjeldahl analyzer designed for high-throughput laboratories to determine nitrogen, protein, and volatiles following official methods.

In this video, Velp Scientifica introduces the UDK 159, a fully automatic Kjeldahl digestion unit that incorporates the revolutionary TEMS™ technology for unprecedented savings in terms of time, energy, money, and space.

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