N/Protein Determination in Cheese 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.