Title

Food in China: A Chemical Age

Wang Shiping, a food-science doctoral tutor at China Agricultural University explained that farmers couldn’t have come up with the idea of using melamine in milk to give the appearance of high protein levels, nor could the average technician. That scheme required familiarity with the Kjeldahl method, which is used in milk testing to determine nitrogen content and knowledge of the protein content and chemical properties of various additives.

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Topics: 
Environment
Keywords: 
Food Safety