The correlation of two instrumental techniques for chlorides determination
in Colombian cheese, Queso Molido Nariñense (a type of white cheese), was
analyzed. Potentiometry of chloride precipitation is the standard technique
to determined salt in cheese. Conductimetry is an alternative technique.
Samples of Queso Molido Nariñense were made. In the processed cheeses the
salt concentration (NaCl: 0.5 %, 0.8 %, 1.0 %, 2.0 %, 3.0 % and 6.0 %) was
varied. Chlorides were determined by titration with silver nitrate in the
potentiometric technique. In the conductimetric technique, each sample
was analyzed by direct measuring its conductivity at room temperature.
It was found that there is an adequate correlation between potentiometry
and conductimetry. A maximum concentration of 2 % NaCl in cheese is
equivalent to 2.9 S/cm for conductivity readings. Additionally, it was verified
that the conductimetry constitutes an analytically reliable technique for the
determination of chlorides in cheese, it is friendlier to the environment,
cheaper and faster
