Consideration has been given to the various methods available for the estimation of salt in cheese. The following three methods have been found to give concordant results, and to permit accurate estimation of known added quantities of chloride.
(1) Careful ashing with small amounts of potassium nitrate, after addition of some dilute caustic soda, and subsequent titration of chloride according to the method of Volhard.
(2) Solution of the cheese in caustic soda, precipitation of the proteins by nitric acid, and titration (accordmg to Volhard) of chloride in an aliquot portion of the filtrate (van der Burg's method, with some modifications introduced by the authors).
(3) Titration by the Volhard method after destruction of the proteins by hot nitric acid in the presence of excess silver nitrate.
Methods (2) and (3) have been found suitable for routine analysis of cheese.