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Rapid Determination of Chloride Concentration of Cheese by Use of a Pungor Electrode

Dairy Products Laboratory, Eastern Utilization Research and Development Division, USDA, Washington, D. C.

ABSTRACT

When a silicone membrane containing ion exchange granules charged with chloride ion separates an homogenate of cheese in water from a standard potassium chloride solution, a membrane potential is developed proportional to the chloride ion concentration in the homogenate. This effect can be used to determine the chloride concentration in cheese by use of a conventional pH meter equipped with a commercially available chloride electrode. Good agreement was found between results obtained by this method and the standard Volhard titration. The new method proved superior to the direct potentiometric determination of chloride in cheese by using a silver-silver chloride electrode.