The amount of protein in a cheese sample is determined by a Kjeldahl analysis (nitrogen determination). After digesting a 1.2 g sample of cheese, the nitrogen is oxidized to NH4 +, then converted to NH3 with NaOH and finally distilled into a flask containing 25 mL of 0.09 M HCl. Excess HCl is back titrated with 0.08 M NaOH, of which 22.84 mL are needed to reach the end point with bromothymol blue (indicator). Calculate the% m / m protein in cheese, keeping in mind that most dairy products contain 6.4 g of protein for every gram of nitrogen in most dairy products.