Proximate analysis refers to the quantitative analysis of macromolecules in food. A combination of different techniques, such as extraction, Kjeldahl, NIR are used to determine protein, fat, moisture, ash and carbohydrates levels. With the guidebook, benefit from:

• A decision tree for selecting fat extraction equipment
• Different NIR possibilities for liquid and solid sample analysis
• What you need for protein determination by the Kjehdal method
• Example of proximate analysis of dairy products from farmer to final product

Plus see a direct comparison of fat extraction, Kjeldahl, NIR methods.