Abstract 

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.


General information

  • Status :  Withdrawn
    Publication date : 1988-12
  • Edition : 2
    Number of pages : 2
  • :
    ISO/TC 34/SC 5
    Milk and milk products
  • 67.100.30
    Cheese

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