Method Validation and Calculation of Measurement Uncertainty for Salt Determination in Cheese by Mohr Method

Validation studies were conducted to verify the validity of the Mohr method, which is one of the most common methods for salt determination in the laboratory. Precision (repeatability and reproducibility) and accuracy are method validation parameters. Relative standard deviation (RSD) values obtained under reproducibility and repeatability conditions were compared with concentration-dependent precision values, and the results were appropriate. The accuracy study was carried out using a standard reference substance. The t-test was used to determine whether the results were close to the true value, and the results were found to be appropriate. As a result, the validation studies of the Mohr method were completed and are valid for our laboratory. A study on the measurement uncertainty of cheese salt was also conducted. Therefore, Urfa cheese and kashar cheese were preferred. The applied analysis method determined the uncertainty components known as weight, volume, precision, and accuracy. Then, the expanded uncertainty was calculated by combining the uncertainties resulting from these uncertainties. The expanded uncertainty is U(salt) =0.028.