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Simplification of Standard Methods for Salt Analysis in Cheese

Department of Dairy Industry, Cornell University, Ithaca, New York

ABSTRACT

The salt analysis of cheese as recommeded by Wilster et al. (4) and by the Association of Official Agricultural Chemists (1) as standard procedures are adaptions of the Volhard technique for halide analysis in acid media. In its latter stages these procedures are somewhat time-consuming and cumbersome, due to the necessity for either a decantation or filtration step.

Essentially, the Volhard method involves the quantitative precipitation of chloride as silver chloride by the addition of a known but excess quantity of silver nitrate. The excess silver ions are then back-titrated with thiocyanate, using ferric ammonium sulfate as the indicator.

A difficulty exists due to the fact that silver thiocyanate is less soluble than the silver chloride precipitate. At the end-point any excess of thiocyanate will tend to solubilize silver chloride in the following manner (3):

Equilibrium will be established when the following relationship exists.

¹ Department of Food Technology, Massachusetts Institute of Technology, Cambridge.

² Fleischmann Laboratories, Standard Brands, Inc., Stamford, Conn.