How is the protein tested?
The NMI uses the industry-standard Kjeldahl Nitrogen test — the same internationally recognised method many companies rely on when setting their nutrition labels.
Here’s how it works:
- Nitrogen measurement – The test determines the total nitrogen content in the sample.
- Protein calculation – That nitrogen value is multiplied by a specific factor to calculate total protein. For dairy proteins, the factor is 6.38.
It’s a precise, repeatable method that’s trusted worldwide — and it’s exactly the same process we use for our own independent monthly testing.
