We use cookies to understand how you use our site and to improve the overall user experience. This includes personalizing content and advertising. Read our Privacy Policy
Accept Cookies
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.
We use cookies to understand how you use our site and to improve the overall user experience. This includes personalizing content and advertising. Read our Privacy Policy