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Dichlorofluorescein and Potassium Chromate as Indicators in a Titration Test for Salt in Cheese¹

Department of Dairy and Food Industries University of Wisconsin Madison

ABSTRACT

The common laboratory procedure used for measuring salt in cheese is the modified Volhard method, described in 1937 by the Committee on Cheese Analysis of the American Dairy Science Association (A.D.S.A.) (6).

A direct titration method for measuring the salt content of butter was proposed by Sammis (3) for factory practice. Marquardt (2) adapted the Sammis technique to the analysis for salt in a water dispersion of cheese and compared this test for salt in cheese with the modified Volhard method. It was found that the extent of proteolysis of cheese adversely affected the direct titration, because water-soluble and suspended protein in concentrations above 0.2 g. per 100 ml. of solution introduced an error proportional to the amount of protein in the aliquot tested. Consequently, it was recommended that the test be used only for cheese less than five days old. Potassium chromate and dichlorofluorescein (DCF) produced comparable results when used as end point indicators in this direct titration method.

¹ Approved for publication by the Director of the Agricultural Experiment Station, University of Wisconsin.