Casein Determination in Milk 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.