HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Fox, P. F. Search for Related Content PubMed Articles by Fox, P. F.

Potentiometric Determination of Salt in Cheese

Department of Dairy and Food Science, Cornell University, Ithaca, New York

ABSTRACT

The procedure commonly used to determine salt in cheese (1) is a modification of the Volhard technique, including the wet-ashing procedure of Davies (2). This procedure has many obvious disadvantages, i.e., large amounts of highly toxic fumes are produced, many operations are involved, and an excess of an expensive reagent, AgNO₃, is employed. Silverman et al. (4) simplified the standard procedure by eliminating filtration through the use of nitrobenzene. A potentiometric method for the determination of NaCl in milk, published by Herrington and Kleyn (3), suggested further simplification of salt analysis for cheese.

MATERIALS AND METHODS

A Beckman pH meter, model H2, was used as the potentiometer and a silver electrode was prepared as described by Herrington and Kleyn (3). The reference electrode was a Beekman saturated calomel electrode. Preliminary experiments showed that a sharper change in potential is obtained at the end point at approximately pH 2.0, a fact also observed for milk by Herrington and Kleyn (3).

This article has been cited by other articles:

				J. A. Hannon, K. N. Kilcawley, M. G. Wilkinson, C. M. Delahunty, and T. P. Beresford Production of ingredient-type cheddar cheese with accelerated flavor development by addition of enzyme-modified cheese powder. J Dairy Sci, October 1, 2006; 89(10): 3749 - 3762. [Abstract] [Full Text] [PDF]

				J. A. O'Mahony, J. A. Lucey, and P. L. H. McSweeney Chymosin-Mediated Proteolysis, Calcium Solubilization, and Texture Development During the Ripening of Cheddar Cheese J Dairy Sci, September 1, 2005; 88(9): 3101 - 3114. [Abstract] [Full Text] [PDF]

				S.E. Zorrilla and A.C. Rubiolo Note. Sensory analysis during ripening of Fynbo cheese salted with NaCl / KCl brine / Nota. Evaluacion sensorial durante la maduracion de queso Fynbo salado con una disolucion de NaCl / KCl Food Science and Technology International, January 1, 1999; 5(3): 251 - 254. [Abstract] [PDF]