Conductimetry: a rapid alternative technique for chlorides determination in cheese
https://orcid.org/0000-0003-1300-6340
Víctor Alexander Aristizabal-Ferreira
https://orcid.org/0000-0003-0249-4633
Sandra Patricia Castro-Narváez
https://orcid.org/0000-0002-2023-8935
Juan Sebastián Ramírez-Navas
https://orcid.org/0000-0002-6731-2784
##plugins.themes.bootstrap3.article.details##
The correlation of two instrumental techniques for chlorides determination in Colombian cheese, Queso Molido Nariñense (a type of white cheese), was analyzed. Potentiometry of chloride precipitation is the standard technique to determined salt in cheese. Conductimetry is an alternative technique. Samples of Queso Molido Nariñense were made. In the processed cheeses the salt concentration (NaCl: 0.5 %, 0.8 %, 1.0 %, 2.0 %, 3.0% and 6.0 %) was varied. Chlorides were determined by titration with silver nitrate in the potentiometric technique. In the conductimetric technique, each sample was analyzed by direct measuring its conductivity at room temperature. It was found that there is an adequate correlation between potentiometry and conductimetry. A maximum concentration of 2% NaCl in cheese is equivalent to 2.9 S/cm for conductivity readings. Additionally, it was verified that the conductimetry constitutes an analytically reliable technique for the determination of chlorides in cheese, it is friendlier to the environment, cheaper and faster.
Colombian cheese, white cheese, sodium chloride, potentiometry, conductimetry
AOAC-971.27D. Sodium Chloride in Canned Vegetables. In Standardization (Vol. II. 17th ed., International standard 971.27D). Gaithersburg, MD: Association of Official Analytical Chemists. 1997.
AOAC-983.14. Chloride in Cheese. Potentiometric Method. In (Vol. II. 17th ed., International standard 983.14). Gaithersburg, MD: Association of Official Analytical Chemists. 1997.
Burgot JL. Ionic Equilibria in Analytical Chemistry (Springer Ed.). New York, USA: Springer. 2012.
doi: 10.1007/978-1-4419-8382-4
Cruz AG, Faria JAF, Pollonio MAR, Bolini HMA, Celeghini RMS, Granato D, Shah NP. Cheeses with reduced sodium content: Effects on functionality, public health benefits, and sensory properties, Trends in Food Science & Technology, 22(6): 276-291, 2011.
doi: 10.1016/j.tifs.2011.02.003
Farias J, Boscan LA. Aplicaciones de la mercurimetria a la determinacion de cloruros en productos lacteos, Acta Cientifica Venezolana, 31(1): 235, 1980.
Fox PF, Cogan TM, McSweeney PLH, Guinee TP. Fundamentals of cheese science. Gaithersburg, MD: Aspen Pub. 2000.
González LIJ, Medina GAL. Determinacion de cloruros en leche pasteurizada consumida en el estado Merida Venezuela y su incidencia en el Punto Crioscópico, Revista del Instituto Nacional de Higiene Rafael Rangel, 36(1): 2-17, 2005.
Guinee TP. Salting and the role of salt in cheese, International Journal of Dairy Technology, 57(2-3): 99-109, 2004. doi: 10.1111/j.1471-0307.2004.00145.x
Harris D. Quantitative Chemical Analysis (7 ed.). NY, USA: W. H. Freeman and Company. 2007.
IDF-88A. Cheese and processed cheese: Determination of chloride content (potentiometric titration method). In (Vol. International standard 88A). Brussels, Belgium: International Dairy Federation. 1988.
IDF. Milk and milk products Guidance on sampling. In (Vol. International standard 050). Brussels, Belgium: International Dairy Federation. 2008.
Miller JN, Miller JC. Statistics and chemometrics for analytical chemistry (6 ed.). USA: Prentice Hall. 2010.
Ramírez-Navas JS. Queso molido nariñense, Tecnología Láctea Latinoamericana, 59: 56-59, 2010.
Ramírez-Navas JS, Aguirre-Londoño J, Aristizabal-Ferreira VA, Castro-Narváez S. La sal en el queso: diversas interacciones, Agronomía Mesoamericana, 28(1): 303-316, 2017.
doi: 10.15517/am.v28i1.21909
Sierra Alonso I, Morante Zarcero S, Pérez Quintanilla D. Experimentación en química analítica. Madrid, España: Dykinson, S.L. 2007.
Skoog DA, Holler FJ, Nieman TA. Principios de análisis instrumental: McGraw-Hill. Madrid, España. 2001.