Chloride test in milk, cheese and water solution
The chloride test allows to identify any added salt water in the milk, a sophistication that the normal cryoscopic examination does not detect. This analysis also allows to quantify the concentration of salt in products such as cheese, vegetable purees, sauces and liquid of processing and storage of dairy products in order to verify the quality of the product and discover adulterations.
Method
Test principle
Chloride ions react with mercuric thiocyanate and form thiocyanate ions. The thiocyanate ions react with the Fe (III), giving an orange-colored complex whose intensity, measured at 505 nm, is directly proportional to the concentration of chlorides in the sample.
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Calibration curve
Comparative tests, on samples of whole milk performed between the reference method and the CDR FoodLab® method, made in a leading milk production company, have confirmed a very good alignment between the two systems.
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Reagent test Kits
Measuring range
| Analyses | Measuring range | Resolution | Repeatability |
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Analyzers for quality control of milk and dairy products
CDR FoodLab®
- Complete analysis panel, supplied already configured
- Up to 16 determinations simultaneously
- Possibility of carrying out analyses of the same sample
- Integrated printer
- Full connections (LAN - USB - Bluetooth barcode/QR code reader)
CDR FoodLab® Jr
- Partial analysis panel, supplied configured with 3 analyses of your choice, implementable
- Up to 3 determinations simultaneously
- Wireless connection to external printer
- USB connections