33.7.

10
AOAC Official Method 935.43
Chloride (Total) in Cheese
Volhard Method
First Action 1935
Final Action

Weigh ca 3 g prepared test portion, 955.30 (see 33.7.02), into

200 mL Erlenmeyer. Add 25 mL 0.1M AgNO3, which is more than
enough to combine with all the Cl. Add 10 mL halogen-free HNO3
and 50 mL H2O, and boil. As solution boils, add ca 15 mL 5%
KMnO4 solution (w/v) in 5 mL portions. (Solution becomes yellowish and clear.) Cool, filter into 200 mL volumetric flask, washing paper thoroughly with H2O at ca 20C, and dilute to volume. Titrate
excess AgNO3 in 100 mL clear solution with 0.1M KSCN, using
2 mL saturated solution of ferric alum as indicator. Determine blank
on reagents used in same manner, except to add sugar to destroy excess KMnO4. Calculate Cl found to NaCl.
References: JAOAC 18, 401(1935); 20, 339(1937).

2000 AOAC INTERNATIONAL