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 allows to quantify the concentration of salt in products such as cheese, and liquid of processing and storage of dairy products.
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.
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.
Reagent test Kits
Analyzers for quality control of milk and dairy products
- 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