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.
Status : WithdrawnPublication date : 1988-12
Edition : 2Number of pages : 2
Technical Committee:Milk and milk products