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Determination of a nitrogen conversion factor for protein content in Cheddar cheese

journal contribution
posted on 2023-05-17, 06:21 authored by Rouch, DA, Roginski, H, Margaret BritzMargaret Britz, Roupas, P
As the protein composition of Cheddar cheese varies substantially from that of milk, it is important to investigate whether the standard dairy nitrogen conversion factor (NCF), 6.38, accurately reflects the protein content of Cheddar cheese. Forty-eight Cheddar cheeses of a wide range of composition were manufactured. Amino acid compositions of measured casein subtypes, peptides and amino acids in the cheeses were used to calculate a nitrogen conversion factor for each cheese. Average NCF values were calculated as 6.394±0.004, for the full dataset, which is slightly higher than the standard dairy nitrogen conversion factor of 6.38. Crown Copyright © 2007.

History

Publication title

International Dairy Journal

Volume

18

Pagination

216-220

ISSN

0958-6946

Department/School

Tasmanian Institute of Agriculture (TIA)

Publisher

Elsevier Sci Ltd

Place of publication

The Boulevard, Langford Lane, Kidlington, Oxford, England, Oxon, Ox5 1Gb

Repository Status

  • Restricted

Socio-economic Objectives

Other health not elsewhere classified

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