Bulletin of the IDF N° 482/ 2016: Evaluation of the Nitrogen conversion factors for dairy and soy
|published date||17 October 2016|
|reference||Bulletin of the IDF No. 482/2016|
This Bulletin reviews the scientific literature pertaining to nitrogen conversion factors (NCFs) for dairy products and soy products. It presents substantial scientific evidence that supports the use of a specific NCF of 6.38 for milk protein and of 5.71 for soy protein, rather than a s ingle inaccurate factor of 6.25.
Keywords: nitrogen conversion factor, protein, milk, dairy, soy, soy protein isolates, soy hydrolysates, infant formula, Kjeldahl, whey protein profile, nutrition, sustainability, protein quality, Codex Alimentarius, FAO