Description
With a sample amount of 0.1 – 10.0 g this method can be used for the determination of chloride in foods in the concentration range 0.03 to 20% corresponding to a sodium chloride range of 0.05 to 33%.
AOAC Official Method 983.14 Chloride in Cheese, which corresponds to IDF Standard 88A:1988 and ISO 5943:1988. Precision data of two collaborative studies carried out on this method are published in the J AOAC 65, 1350 (1982) and 66, 416 (1983), respectively.
The method is recommended by Codex.