Table of Contents

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.

General Product Information

Published
Document Type	Standard
Status	Current
Publisher	Standards Australia
Pages
ISBN
Committee	FT-024
Supersedes	AS N75-1970