Reverse-phase liquid chromatographic determination of benzoic and sorbic acids in fresh cheese.

The sorbate and benzoate contents of commercial fresh cheese (quarg) samples are determined by reverse-phase liquid chromatography following extraction with a methanol-acetate buffer pH 4.5 mixture (37 + 63). The mobile phase is acetonitrile-acetate buffer pH 4.5 (20 + 80), the effluent flow rate is maintained at 1.0 mL/min, and the detector is set at 232 nm. Recoveries from quarg spiked at the 5-50 mg/kg level ranged from 95 to 99%, which compares favorably with methods previously published. Precision averaged 2-5% RSD, whereas the limit of detection was 0.3 mg/kg (sorbic acid) and 1.0 mg/kg (benzoic acid).

Determination of chloride concentration in cheese: collaborative study.

Three samples of ground Gouda cheese containing 1-2% chloride were analyzed by 7 laboratories by 3 methods: oxidation with KMnO4 and HNO3 followed by a Volhard titration; the same but with filtering off the precipitated AgC1 before back-titration; and the general potentiometric method without ashing or oxidation. The data were analyzed by ISO statistics (ISO-R 5725) and by AOAC statistics (Youden), the major differences being the rejection of different values as outliers and in the statement of the precision parameters. The within-laboratory variability (repeatability) is comparable for all 3 methods; the between-laboratory variability (reproducibility) is comparable for the Volhard method with filtration and the potentiometric methods, but the direct Volhard method is inferior. Because of its generality and simplicity, the potentiometric method has been adopted official first action; the Volhard method with filtration has been reinstated official final action as an alternative.

ICMSF Methods Studies. XV. Comparison of Four Media and Methods for Enumerating Staphylococcus aureus in Powdered Milk.

Four media were examined for their usefulness in enumerating Staphylococcus aureus inoculated (a) into milk that was then dried or (b) directly into dried milk powder. In all, seven strains of S. aureus were inoculated individually into each preparation and were enumerated after two periods of storage (18 to 19 d and 60 to 61 d). Fourteen laboratories from twelve countries participated in the comparison which found that direct plating on agar medium in 14-cm petri dishes may be as useful as enrichment followed by streaking. Plating on Baird-Parker medium or on Hauschild pork plasma fibrinogen medium and a MPN method using Giolitti and Cantoni's broth with Tween 80 were equally sensitive for enumerating S. aureus in dried milk powder. The use of Hauschild medium may eliminate the need for supplementary tests to confirm colonies as S. aureus , but in some cases was found to fail in some laboratories. Giolitti and Cantoni's broth without Tween 80 generally was less useful than the three other media for enumerating S. aureus . S. aureus inoculated into milk that was then dried survived longer than when inoculated into dried milk.