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Bulletin of the IDF N° 482/ 2016: Evaluation of the Nitrogen conversion factors for dairy and soy

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Bulletin of the IDF No. 482/2016

Date

Pages

38

Language

EN

Type

PDF

This Bulletin reviews the scientific literature pertaining to nitrogen conversion factors (NCFs) for dairy products and soy products. It presents substantial scientific evidence that supports the use of a specific NCF of 6.38 for milk protein and of 5.71 for soy protein, rather than a s ingle inaccurate factor of 6.25.
Keywords: nitrogen conversion factor, protein, milk, dairy, soy, soy protein isolates, soy hydrolysates, infant formula, Kjeldahl, whey protein profile, nutrition, sustainability, protein quality, Codex Alimentarius, FAO

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