AS 2300.6.5-1990

Methods of chemical and physical testing for the dairying industry Cheese - Determination of salt

Standards Australia

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1 - AS 2300.6.5-1990 METHODS OF CHEMICAL AND PHYSICAL TESTING FOR THE DAIRYING INDUSTRY - CHEESE - DETERMINATION OF SALT
1 - PREFACE
1 - METHOD
1 - 1 SCOPE.
1 - 2 PRINCIPLE.
1 - 2.1 Volhard method.
1 - 2.2 Potentiometric method.
1 - 3 DEFINITION.
1 - 4 REAGENTS.
1 - 4.1 General.
1 - 4.2 Reagents for Volhard method.
1 - 4.2.1 Silver nitrate solution
1 - 4.2.2 Concentrated nitric acid
1 - 4.2.3 Nitric acid
1 - 4.2.4 Urea.
1 - 4.2.5 Nitrobenzene
1 - 4.2.6 Ammonium iron(III) sulfate indicator
1 - 4.2.7 Potassium thiocyanate solution
2 - 4.3 Reagents for potentiometric method
2 - 4.3.1 Silver nitrate solution
2 - 4.3.2 Nitric acid
2 - 5 APPARATUS
2 - 5.1 General
2 - 5.2 Apparatus for potentiometric method
2 - 5.2.1 Indicating electrode
2 - 5.2.2 Reference electrode
2 - 5.2.3 pH meter
2 - 5.2.4 Stirrer
2 - 5.2.5 Blender
2 - 6 PREPARATION OF TEST SAMPLES
2 - 7 VOLHARD METHOD.
2 - 7.1 Procedure
3 - 7.2 Blank test.
3 - 7.3 Calculation.
3 - 8 POTENTIOMETRIC METHOD
3 - 8.1 Procedure
3 - 8.2 Calculation.
3 - 9 REPORT.

Abstract

Sets out two methods for the determination of the
salt (sodium chloride) content of cheese as follows:
- (a) Volhard method;
- (b) Potentiometric method.

Scope

This Standard sets out two methods for the determination of the salt (sodium chloride) content of cheese as follows:
(a) Volhard method.
(b) Potentiometric method.