Determination of Protein content in Cheese Products

Abstract

The high concentration of essential amino acids in cheese contributes to the growth and development of the human body. Despite the presence of a notable amount of saturated and trans-fatty acids, there is no clear evidence relating the consumption of cheese to any disease. The high concentration of calcium in cheese is well known to contribute to the formation and maintenance of strong bones and teeth, but also shows a positive effect on blood pressure and helps in losing weight in combination with low-energy diets. The SMART 6 is a system for rapid moisture and fat determination - in less than 5 minutes. The SMART 6 Moisture and Solids Analyzer uses dual-frequency microwave radiation to quickly analyze any product, wet or dry, in 3 minutes or less. Sprint® is a direct protein measurement system using biochemical protein labeling technology that only binds protein nitrogen. Measurement of total nitrogen can lead to erroneous results when non-protein nitrogen is present. Sprint does not require regular calibration and is easy to operate. Competitive express technologies require constant, costly calibrations and method development for each unique sample due to differences in color, texture and consistency.