Bulletin of the IDF N°528/2024 - Sodium Chloride Determination in Cheese

Publication description

The salting of cheese is a very important step in cheese manufacture, particularly impacting the final quality of the product from safety, technological and organoleptic aspects.

During the manufacture of cheese, a target for the quantity of salt in cheese needs to be
determined to obtain the product as expected. To reach this goal, the quantity of salt must be checked regularly from a representative sample of cheese.

This bulletin discusses the sampling and sub-sampling methodologies for cheese and the analytical methodologies for salt determination. It describes especially the two possible approaches (using the chloride or the sodium content), their limitations and advantages and disadvantages.

Cite this content:

International Dairy Federation. (2024). Sodium chloride determination in cheese (Bulletin of the IDF N° 528/2024). https://doi.org/10.56169/UTTY9265

Keywords

Cheese, salt, chloride, sodium, sampling, analytical methods, standard.