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Determination of phosphorus in processed cheese: collaborative study.

G Steiger, W Horwitz, L J Poortvliet

    Journal - Association of Official Analytical Chemists
    |January 1, 1985
    PubMed
    Summary
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    The molybdenum blue method for determining phosphorus in processed cheese is prone to laboratory-induced systematic errors. Minor method modifications won't improve accuracy without incorporating a final measurement accuracy control.

    Area of Science:

    • Analytical Chemistry
    • Food Science

    Background:

    • Accurate phosphorus determination is crucial for processed cheese analysis.
    • Previous studies indicated potential issues with existing analytical methods.

    Purpose of the Study:

    • To verify the reliability of the molybdenum blue method for phosphorus determination in processed cheese.
    • To identify sources of error in the analytical process.

    Main Methods:

    • A second interlaboratory collaborative study was conducted.
    • The molybdenum blue method was employed for phosphorus analysis.

    Main Results:

    • The study confirmed that the molybdenum blue method is susceptible to laboratory-induced systematic errors.
    • Within-laboratory precision improvements are insufficient without addressing accuracy.

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    Conclusions:

    • The molybdenum blue method, as currently applied, is not sufficiently accurate for processed cheese analysis.
    • Incorporating an accuracy control for the final measurement step is essential for method improvement.