Chloride in cheese – Automation reduces sample preparation and increases throughput

The WHO recommends a maximum daily intake of 5 g salt for an adult. The chloride content in food correlates with the salt content, its determination is therefore described by various standards. In cheese and cheese products with a chloride content higher than 0.2%, chloride is usually determined by a precipitation titration with silver nitrate. However, time-consuming sample preparation is required, as the cheese has to be homogenized and the chloride extracted with hot water.

This Application Note describes the fully automatic determination of chloride in cheese according to EN ISO 5943, ISO 21422, IDF 242 and IDF 88 including sample preparation with a Polytron homogenizer. This increases productivity due to a higher sample throughput and lower work load for the operator.