Determination of chloride in cheese according to EN ISO 5943 and IDF 88

The chloride content in food is an important parameter as it correlates with the salt content. In cheese and cheese products with a chloride content higher than 0.2%, it can be determined by a precipitation titration of chloride with silver
nitrate.

This Application Note describes the determination of chloride in cheese according to EN ISO 5943 and IDF 88. For the homogenization of the sample, a Polytron is used.