Protein Titration In Food Genery
MIDDLE EAST TECHNICAL UNIVERSITY
FOOD ENGINEERING DEPARTMENT
FDE 310
FOOD MATERIALS LABORATORY
Experiment 5
Protein Determination
Submitted to : Oya Nihan Uncu
Section 2/Group 2
Merve Aylin Aydoğdu
Büşra Karahan
Özge Önder
Elif Gökçen Sakar
Burcu Başak
INTRODUCTION
Kjeldahl method was used in laboratory to determine the amount of protein in Feta Cheese. Determination of protein content in feta cheese, there are three steps which are digestion, neutralization and titration. More than 90 % of protein containing samples and over 60 % of all other nitrogen containing samples can be analyzed using this basic procedure. (Persson,2008)
In the digestion step, the decomposition of nitrogen in organic samples utilizes a concentrated acid solution. This is accomplished byeboiling a homogeneous
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