Journal
DAIRY SCIENCE & TECHNOLOGY
Volume 96, Issue 1, Pages 15-25Publisher
SPRINGER FRANCE
DOI: 10.1007/s13594-015-0271-0
Keywords
Dairy protein; Soy protein; Nitrogen content; True protein; Kjeldahl analysis
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Protein content of any source is classically determined through the analysis of its nitrogen content done for more 100 years by the Kjeldahl method, and the obtained result is multiplied by a number named nitrogen conversion factor (NCF). The value of NCF is related to the amino acid composition of the protein source and to the eventual presence of side groups covalently bound to some amino acids of the protein chain. Consequently, the value of NCF cannot be identical for all sources of food proteins. The aim of this paper is to review the available knowledge on the two allowed protein sources for infant food formulas, milk and soybean, in order to bring the right scientific basis which should be used for the revision of both European legislation and Codex Standard for Infant Formulas.
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