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Alternative Test for Phosphorous in Cheese

Department of Food Science, Cornell University, Ithaca, NY 14853

ABSTRACT

A modified test for phosphorous in cheese based on quantitative precipitation, filtration, and indirect titration of milligram quantities of phosphorous is presented. The procedure was designed specifically for Cheddar cheese and was used to analyze a wide range of Cheddar samples including some with atypically high and low calcium and phosphorous. A modification of the procedure permitted measurement of total ash, calcium, and phosphorous in the same cheese sample. With reagent adjustments it is possible to test other cheese varieties as well as other dairy products.

Average recovery of phosphorous from 10 replicate solutions containing known amounts of calcium and phosphorous was 99.1 ± .7%. Average recovery of phosphorous added to 10 replicate Cheddar cheese samples was 98.9 ± 1.5%. Ten Cheddar cheeses were analyzed in duplicate by the proposed method and by atomic emission. Results of the two methods differed by an average of .015% phosphorous, a significant difference, but the methods were strongly correlated (r =.94).

Duplicate analyses by the proposed method were conducted on 54 Cheddar cheese samples ranging from .427 to .555% phosphorous. The average difference between duplicate measurements was .011 ± .009% phosphorous. The principle of the proposed test and modifications required for cheese analysis are discussed.

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