SIST EN ISO 5943:2007

• Abstract:

  The International Standard describes a method for the determination of chloride content using a potentiometric titration method.

• Status: Published
• Publication Date: 20-Jun-2007
• ICS: 67.100.30 - Cheese
• Technical Committee: KŽP - Agricultural food products
• Current Stage: 6060 - National Implementation/Publication (Adopted Project)
• Start Date: 14-Jun-2007
• Due Date: 19-Aug-2007
• Completion Date: 21-Jun-2007
• Ref Project: EN ISO 5943:2006 - Cheese and processed cheese products - Determination of chloride content - Potentiometric titration method (ISO 5943:2004)

• Replaces: SIST EN ISO 5943:2006 - Cheese and processed cheese products - Determination of chloride content - Potentiometric titration method (ISO 5943:2004)
• Effective Date: 22-Dec-2008

SIST EN ISO 5943:2007 is the Slovenian adoption of EN ISO 5943:2006, published by SIST. It specifies a potentiometric titration method for determining chloride content in cheese and processed cheese products. The method is intended for analytical laboratories, quality control, and product verification for cheeses and processed cheese products containing more than 0.2 % chloride ion.

What does SIST EN ISO 5943:2007 specify?

SIST EN ISO 5943:2007 specifies how to measure chloride content in cheese and processed cheese products by potentiometric titration. It also sets the context for sampling, sample preparation, calculation, precision, and reporting so results can be compared consistently.

The document is organized into 11 clauses:

• Scope
• Terms and definitions
• Principle
• Reagents
• Apparatus
• Sampling
• Preparation of test sample
• Procedure
• Calculation and expression of results
• Precision
• Test report

Clause 1 limits the method to products with more than 0.2 % chloride ion. In practice, that tells the reader when the method is suitable and when another approach may be needed.

What are the key requirements of SIST EN ISO 5943:2007?

SIST EN ISO 5943:2007 is built around a wet-chemistry titration on a prepared cheese sample. The most important requirements are the sample condition, the titration sequence, the endpoint criterion, and the way the result is calculated and reported.

Sample handling and preparation

Clause 6 says the sample should reach the laboratory representative of the product and not be damaged or changed during transport or storage. Clause 7 then requires removing rind, smear, or mouldy surface layers so the test sample reflects the cheese as usually consumed.

The sample is ground, grated, or otherwise mixed thoroughly, then placed in an airtight container and analysed as soon as possible. If storage is unavoidable, the document gives a holding temperature of 10 °C to 12 °C. This matters because moisture loss, surface contamination, or poor mixing can shift the chloride result.

Reagents and apparatus

Clause 4 requires analytical-grade reagents and water of suitable purity. The method uses a silver nitrate standard solution and nitric acid, with the silver nitrate solution standardized against dried sodium chloride.

Clause 5 lists the needed equipment: grinder or grater, analytical balance, blender, potentiometer with suitable electrodes, vessel, cylinders, burette, and stirrer. In practice, this means the laboratory needs controlled weighing and a reliable electrochemical setup to detect the titration endpoint.

Titration procedure

Clause 8 weighs a 2 g to 5 g test portion, suspends it in warm water, acidifies it, and titrates with silver nitrate while stirring continuously. The endpoint is reached at the maximum potential difference between successive equal additions of titrant.

A blank test is required in parallel. That blank corrects for reagent and procedure effects, so the final chloride value reflects the sample rather than the chemicals used in the analysis.

Calculation, expression, and precision

Clause 9 calculates chloride content as a mass fraction using the blank-corrected titration result and the test portion mass. The result may be expressed as chloride ion, sodium chloride, or potassium chloride by using the appropriate molar mass, and it is reported to two decimal places.

Clause 10 gives repeatability and reproducibility data based on an interlaboratory test. Clause 11 requires the test report to identify the sample, the sampling method if known, the method used, any optional or unusual operating details, and the final result with its form of expression.

What terms does SIST EN ISO 5943:2007 define?

• Chloride content - the mass fraction of substances determined by the procedure in this standard, expressed as chloride ion, sodium chloride, or another chloride form.
• Test portion - the weighed amount of prepared sample taken for analysis in Clause 8.
• Blank test - a run with reagents but without the test portion, used to correct the measurement.
• Potentiometric titration - a titration method that follows the change in electrode potential to find the endpoint.
• Repeatability - closeness of agreement between results from the same laboratory, operator, equipment, and short time interval.
• Reproducibility - closeness of agreement between results from different laboratories and operators using different equipment.

Who uses SIST EN ISO 5943:2007?

SIST EN ISO 5943:2007 is used by dairy laboratories, cheese manufacturers, contract testing labs, and quality control teams that need a standard chloride measurement. It is also relevant to buyers and inspection bodies that check product composition or compare results across laboratories.

Typical tasks include routine quality control on cheese and processed cheese products, verification of salt-related composition, method-based testing, and reporting results in a standardized form.

What changed in SIST EN ISO 5943:2007 from the previous edition?

SIST EN ISO 5943:2007 replaces SIST EN ISO 5943:2006.

Which standards are used with SIST EN ISO 5943:2007?

• ISO 707|IDF 50 - gives guidance on sampling; Clause 6 points users to it for recommended sampling practice.
• ISO 5725:1986 - was used to calculate the precision data reported in Clause 10.
• ISO 5725-1:1994 - provides general principles and definitions for accuracy, trueness, and precision.
• ISO 5725-2:1994 - gives the basic method for determining repeatability and reproducibility of a standard measurement method.

What does the SIST EN ISO 5943:2007 document contain?

The document contains the full analytical procedure, from principle through reporting. It covers reagent preparation, required apparatus, sample preparation, the titration sequence, the blank determination, and the calculation of chloride content.

It also includes the precision statement based on an interlaboratory study, so users can judge how close repeated results should be. The final clause defines what the laboratory report has to record for traceable use of the method.

SLOVENSKI STANDARD
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Cheese and processed cheese products - Determination of chloride content -
Potentiometric titration method (ISO 5943:2006)
Käse und Schmelzkäse - Bestimmung des Chloridgehaltes - Potentiometrisches
Titrationsverfahren (ISO 5943:2006)
Fromages et fromages fondus - Détermination de la teneur en chlorures - Méthode par
titrage potentiométrique (ISO 5943:2006)
Ta slovenski standard je istoveten z: EN ISO 5943:2006
ICS:
67.100.30 Sir Cheese
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

EUROPEAN STANDARD
EN ISO 5943
NORME EUROPÉENNE
EUROPÄISCHE NORM
October 2006
ICS 67.100.30 Supersedes EN ISO 5943:2006
English Version
Cheese and processed cheese products - Determination of
chloride content - Potentiometric titration method (ISO
5943:2006)
Fromages et fromages fondus - Détermination de la teneur Käse und Schmelzkäse - Bestimmung des Chloridgehaltes
en chlorures - Méthode par titrage potentiométrique (ISO - Potentiometrisches Titrationsverfahren (ISO 5943:2006)
5943:2006)
This European Standard was approved by CEN on 14 August 2006.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European
Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national
standards may be obtained on application to the Central Secretariat or to any CEN member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by translation
under the responsibility of a CEN member into its own language and notified to the Central Secretariat has the same status as the official
versions.
CEN members are the national standards bodies of Austria, Belgium, Cyprus, Czech Republic, Denmark, Estonia, Finland, France,
Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania,
Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.
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EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre: rue de Stassart, 36  B-1050 Brussels
© 2006 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 5943:2006: E
worldwide for CEN national Members.

Foreword
This document (EN ISO 5943:2006) has been prepared by Technical Committee ISO/TC 34
"Agricultural food products" in collaboration with Technical Committee CEN/TC 302 "Milk and
milk products - Methods of sampling and analysis", the secretariat of which is held by NEN.

This European Standard shall be given the status of a national standard, either by publication of
an identical text or by endorsement, at the latest by April 2007, and conflicting national
standards shall be withdrawn at the latest by April 2007.

This document supersedes EN ISO 5943:2006.

According to the CEN/CENELEC Internal Regulations, the national standards organizations of
the following countries are bound to implement this European Standard: Austria, Belgium,
Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary,
Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland,
Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.

Endorsement notice
The text of ISO 5943:2006 has been approved by CEN as EN ISO 5943:2006 without any
modifications.
INTERNATIONAL ISO
STANDARD 5943
IDF
Fourth edition
2006-10-01
Cheese and processed cheese
products — Determination of chloride
content — Potentiometric titration
method
Fromages et fromages fondus — Détermination de la teneur en
chlorures — Méthode par titrage potentiométrique

Reference numbers
ISO 5943:2006(E)
IDF 88:2006(E)
©
ISO and IDF 2006
ISO 5943:2006(E)
IDF 88:2006(E)
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ISO 5943:2006(E)
IDF 88:2006(E)
Contents Page
Foreword. iv
Foreword. v
1 Scope . 1
2 Terms and definitions. 1
3 Principle. 1
4 Reagents. 1
5 Apparatus . 2
6 Sampling. 2
7 Preparation of test sample. 2
8 Procedure . 2
8.1 Test portion . 2
8.2 Determination. 3
8.3 Blank test. 3
9 Calculation and expression of results. 3
9.1 Calculation. 3
9.2 Expression of results . 3
10 Precision. 4
10.1 Interlaboratory test . 4
10.2 Repeatability. 4
10.3 Reproducibility. 4
11 Test report . 4
Bibliography . 5

ISO 5943:2006(E)
IDF 88:2006(E)
Foreword
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bodies (ISO member bodies). The work of preparing International Standards is normally carried out through
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