The samples require digestion with sulfuric acid to convert nitrogen into ammonium sulfate. After conversion to ammonia through the alkalinization with sodium hydroxide, the sample is distilled into a boric acid receiver by steam distillation, followed by a titration with sulphuric acid solution. The nitrogen content is multiplied by a sample-specific factor (6.38 for cheese) to obtain the protein content.
SpeedDigester K-436, K-439, Kjeldahl Sampler System K-370/K-371
Cream cheese and Emmentaler cheese, grinded, labeled protein contents 6 % and 33 %, respectively.