Processed cheese products. Calculation of content of added phosphate expressed as phosphorus

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

31-07-2013

Publisher

British Standards Institution

Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Procedure
6 Calculation and expression of results
7 Test report

Defines the calculation of the approximate content of phosphorus from added phosphate salts and phosphorus containing pH-regulating agents in processed cheese products.

The method in this Technical Specificiation specifies the calculation of the approximate content of phosphorus from added phosphate salts and phosphorus containing pH-regulating agents in processed cheese products. The method is applicable to processed cheese products derived mainly from cheese varieties with a P:N ratio of 0,12±0,02 and containing no ingredients in quantities substantially affecting the P:N ratio of the cheese raw material.

NOTE The Cheddar, Cheshire, Edam, Emmental, Gouda, Greyerzer (Gruyère), Hergards, Tilsiter, Samsoe and Svecia cheese varieties generally have P:N ratios within the limits stated in the Scope. A number of cheese varieties, e.g. white mould cheeses, cheeses of the Munster type, most goat cheeses, and various non-matured and matured cream cheeses can have lower P:N ratios. Limited amounts of milk or whey powder and ham can be present as optional ingredients without significantly changing the P:N ratio. In other cases, it is intended that the applicability of the approach be critically evaluated before use.

Committee	AW/5
DocumentType	Standard
Pages	14
PublisherName	British Standards Institution
Status	Current

Standards	Relationship
ISO/TS 18083:2013	Identical

ISO 2962:2010	Cheese and processed cheese products — Determination of total phosphorus content — Molecular absorption spectrometric method
ISO/TS 17837:2008	Processed cheese products Determination of nitrogen content and crude protein calculation Kjeldahl method

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PD ISO/TS 18083:2013

Processed cheese products. Calculation of content of added phosphate expressed as phosphorus

Table of Contents

Abstract

Scope

General Product Information

International Equivalents

Standards Referencing This Book

Category

Subcategory