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Updated: Aug 10, 2026
07:32
Dynamic Electrochemical Measurement of Chloride Ions
Published on: February 5, 2016
Determination of chloride concentration in cheese: collaborative study
Journal - Association of Official Analytical Chemists
|November 1, 1982
Summary
This study compared three chloride analysis methods for Gouda cheese. The potentiometric method offers simplicity and generality, while the filtered Volhard method provides comparable reproducibility, making them suitable for official adoption.
Area of Science:
- Food chemistry
- Analytical chemistry
Background:
- Accurate chloride determination is crucial for cheese quality control.
- Standardized analytical methods ensure reliable results across laboratories.
Purpose of the Study:
- To evaluate and compare three distinct analytical methods for determining chloride content in ground Gouda cheese.
- To assess the precision and accuracy of each method using inter-laboratory collaborative trials.
Main Methods:
- Analysis of cheese samples using three methods: Volhard titration (with and without filtration) and potentiometry.
- Statistical analysis of data using ISO and AOAC methodologies to assess repeatability and reproducibility.
Main Results:
- Within-laboratory variability (repeatability) was similar across all three methods.
- Between-laboratory variability (reproducibility) was comparable for the filtered Volhard and potentiometric methods.
- The direct Volhard method exhibited inferior reproducibility compared to the other two methods.
Conclusions:
- The potentiometric method is recommended for its generality and simplicity, adopted as official first action.
- The Volhard method with filtration is reinstated as an official final action alternative due to its comparable reproducibility.
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