Is applicable to all cheeses and processed cheese products containing more than 0,2 (m/m) of chloride ion. The principle is based on the suspension of a test portion in water, acidification with nitric acid and subsequent potentiometric titration of chloride ion with standard volumetric silver nitrate solution.
Текущий статус : WithdrawnДата публикации : 1988-12
Версия : 2
Технический комитет:Milk and milk products