Abstract
Traditional methods for the determination of the different nitrogen fractions present in milk are very time consuming, involving two separate Kjeldahl analyses. The NIR technique requires little sample preparation and allows simultaneous determination of parameters once a suitable population has been compiled to make a reliable and robust calibration. This study investigated the use of NIR to determine crude protein, whey protein and casein protein fractions in fresh milk.
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Schedule a callMore From: Proceedings of the British Society of Animal Science
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