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ASBC Methods of Analysis - Beer-11: Protein

ASBC Methods of Analysis

Beer

Beer-11
Protein

VIEW METHOD

Summary
Beer proteins are partially responsible for good foam retention and desirable mouth-feel characteristics, but they are also partially responsible for haze and undesirable bitterness in beer. This method determines the protein content of beer (% by weight) by the Kjeldahl method, by combustion, and by spectrophotometer.