AS 2300.6.5-1990

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.

This Standard sets out two methods for the determination of the salt (sodium chloride) content of cheese. The Volhard method and the Potentiometric method.

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.

First published as part of AS N75-1970.
AS N75-1970 revised and redesignated in part as AS 2300.6.5-1990.
Incorporating: Amdt 1-1992.
Amdt 2-1997.