This standard describes the determination of the nitrogen content of cheese, processed cheese, whey cheese and cottage cheese according to the Kjeldahl method and provides the calculation of the crude protein content. Notes 1. For general instructions for cheese, processed cheese and whey cheese, see NPR 3750, and for cottage cheese, see NPR 3780. 2. The crude protein content, defined in this standard as the nitrogen content multiplied by the internationally customary factor 6.38, includes the content of actual protein, as well as the nitrogen content converted to "protein" in protein breakdown products and in ammonium compounds. 3. If reducing substances are present, more than half of the nitrogen from nitrate is determined. However, the nitrate content of Dutch cheese is so low that the analysis result is not noticeably increased.
NEN 3760-1984 history
1984NEN 3760-1984 Cheese - Determination of the nitrogen content according to Kjeldahl - Calculation of the crude protein content