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AFNOR
NF ISO 12082 : 2008

NF ISO 12082 : 2008

Current

Current

The latest, up-to-date edition.

PROCESSED CHEESE AND PROCESSED CHEESE PRODUCTS - CALCULATION OF THE CONTENT OF ADDED CITRATE EMULSIFYING AGENTS AND ACIDIFIERS/PH-CONTROLLING AGENTS, EXPRESSED AS CITRIC ACID

Published date

01-12-2013

Publisher

Association Francaise de Normalisation

La présente Norme internationale spécifie une méthode pour le calcul de la teneur approximative en émulsifiants et en substances acidifiantes/de controle du pH ajoutés, à base de citrate, exprimée en acide citrique, dans les fromages fondus. Cette méthode est applicable aux fromages fondus ne contenant pas d'ingrédients majeurs avec une teneur appréciable en acide citrique, autres que du lait en poudre et/ou du sérum en poudre.

DevelopmentNote
Indice de classement: V04-395. PR NF ISO 12082 May 2008. (05/2008)
DocumentType
Standard
PublisherName
Association Francaise de Normalisation
Status
Current

Standards Relationship
ISO 12082:2006 Identical

ISO 5765-1:2002 Dried milk, dried ice-mixes and processed cheese Determination of lactose content Part 1: Enzymatic method utilizing the glucose moiety of the lactose
XP ISO/TS 2963 : 2006 XP CHEESE AND PROCESSED CHEESE PRODUCTS - DETERMINATION OF CITRIC ACID CONTENT - ENZYMATIC METHOD
ISO 5765-2:2002 Dried milk, dried ice-mixes and processed cheese Determination of lactose content Part 2: Enzymatic method utilizing the galactose moiety of the lactose

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