Bulletin of the IDF N° 482/ 2016: Evaluation of the Nitrogen conversion factors for dairy and soyBulletin 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
Bulletin of the IDF No. 482/2016