Date of Award:


Document Type:


Degree Name:

Master of Science (MS)


Animal, Dairy, and Veterinary Sciences

Department name when degree awarded

Dairy Science

Committee Chair(s)

Carl A. Ernstrom


Carl A. Ernstrom


George E. Stoddard


Paul B. Larsen


Lynn H. Davis


The salt content of cheese is usually determined by the American Dairy Science Association (ADSA) (26) procedure. This method is based upon the determination of chloride in the sample, and results are expressed as per cent sodium chloride. The presence of chlorides in cheese other than sodium chloride would introduce error in the results. However, in practice this is not serious except where relatively large amounts of CaCl2 are added to the cheese milk.

In determining the NaCl in cheese, one would be as justiied in basing his results on sodium analysis as on chloride analysis. An exception would be processed cheese where sodium phosphates and sodium citrate are added to the cheese where sodium phosphates and sodium citrate are added to the cheese during processing.

In the past, chloride analysis has been easier and simpler to perform than sodium analysis, and thus has been the procedure of choice for salt determinations in most food products.

The recent development of sodium ion electrodes may now open new possibilities for the determination of NaCl in cheese and other foods. Sodium ion electrodes can be used with expanded-scale pH meters and are very convenient for the determination of sodium in biological and other substances (13, 23).

The purpose of this study was to investigate the possibility of using a potentiometer with a sodium ion electrode for the determination of NaCl in cheese.



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