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Determination of Fluoride Content in Cheese by a Microdiffusion Method

Research Department, Universal Foods Corporation, Milwaukee, Wisconsin

ABSTRACT

A simple method has been developed for determination of fluoride in cheese. It consists of ashing a cheese sample in the presence of magnesium acetate, which converts fluorine into the magnesium salt. The ash is then quantitatively transferred to the sample compartment of a modified Conway micro diffusion cell. Fluoride is liberated as HF upon mixing with sulfuric acid and absorbed by the sodium hydroxide in the center compartment. The soluble sodium fluoride thus formed is determined colorimetrically with a lanthanum-alizarin complexan reagent. Experimental conditions for the quantitative recovery of fluoride in cheese have been established for this method, which can measure up to 40 µg of fluoride in the cheese sample. The fluoride contents in several Italian cheeses have been analyzed; the average concentration ranges from 4 to 7 µg of fluoride per gram of dry cheese solids.