ðə kjˈɛldɑːl mˈɛθədz jˌuːnɪvˈɜːsˈælᵻɾi, pɹɪsˈɪʒən ænd ɹᵻpɹədˌuːsəbˈɪlᵻɾi hæv mˌeɪd ɪt ðɪ ˌɪntɚnˈæʃənəli ɹˈɛkəɡnˌaɪzd mˈɛθəd fɔːɹ ˈɛstᵻmˌeɪɾɪŋ ðə pɹˈoʊtiːn kˈɑːntɛnt ɪn fˈuːdz ænd ɪɾ ɪz ðə stˈændɚd mˈɛθəd ɐɡˈɛnst wˌɪtʃ ˈɔːl ˈʌðɚ mˈɛθədz ɑːɹ dʒˈʌdʒd.
The Kjeldahl method's universality, precision and reproducibility have made it the internationally recognized method for estimating the protein content in foods and it is the standard method against which all other methods are judged.