Abstract
AbstractWe studied the possibility, of using ion‐selective electrodes (ISEs) for the determination of chloride and fluoride anions in cheese samples. For chloride, we propose the use of potentiometric titration with silver and direct potentiometry, whereas for fluoride, best results were obtained with a standard additions method. The proposed procedures have been applied to Spanish cheese samples. Chloride was found in all samples in concentrations ranging between 3200 and 25,000 g/kg. Fluoride was present only in some types of cheese, in concentrations lesser than 0.7 mg/kg.
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