{"id":338131,"date":"2024-10-19T23:39:17","date_gmt":"2024-10-19T23:39:17","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bsi-pd-iso-ts-180832013\/"},"modified":"2024-10-25T22:45:13","modified_gmt":"2024-10-25T22:45:13","slug":"bsi-pd-iso-ts-180832013","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bsi-pd-iso-ts-180832013\/","title":{"rendered":"BSI PD ISO\/TS 18083:2013"},"content":{"rendered":"<p>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&nbsp;\u00b1&nbsp;0,02 and containing no ingredients in quantities substantially affecting the P:N ratio of the cheese raw material.<\/p>\n<blockquote>\n<p>NOTE The Cheddar, Cheshire, Edam, Emmental, Gouda, Greyerzer (Gruy\u00e8re), 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.<\/p>\n<\/blockquote>\n<h4>PDF Catalog<\/h4>\n<table border=\"1px\" class=\"des-table\">\n<tr>\n<th>PDF Pages<\/th>\n<th>PDF Title<\/th>\n<\/tr>\n<tr>\n<td><b>7<b><\/td>\n<td>Foreword  <\/td>\n<\/tr>\n<tr>\n<td><b>9<b><\/td>\n<td>Section sec_1 <br \/> Section sec_2 <br \/> Section sec_3 <br \/> Section sec_3.1 <br \/> Section sec_4 <br \/> Section sec_5 <br \/> 1\tScope <br \/> 2\tNormative references <br \/> 3\tTerms and definitions <br \/> 4\tPrinciple <br \/> 5\tProcedure  <\/td>\n<\/tr>\n<tr>\n<td><b>10<b><\/td>\n<td>Section sec_6 <br \/> Section sec_7 <br \/> 6\tCalculation and expression of results <br \/> 7\tTest report  <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":"<p><b>Processed cheese products. Calculation of content of added phosphate expressed as phosphorus<\/b><\/p>\n<table class=\"shortdes-table\" style=\"width: 100%\" border=\"0\" cellspacing=\"0\" cellpadding=\"0\">\n<tbody>\n<tr>\n<td>Published By<\/td>\n<td>Publication Date<\/td>\n<td>Number of Pages<\/td>\n<\/tr>\n<tr>\n<td><a href=\"https:\/\/pdfstandards.shop\/product-category\/publishers\/bsi\/\"><b>BSI<\/b><\/a><\/td>\n<td>2013<\/td>\n<td>14<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"featured_media":338138,"template":"","meta":{"rank_math_lock_modified_date":false,"ep_exclude_from_search":false},"product_cat":[962,2641],"product_tag":[],"class_list":{"0":"post-338131","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-67-100-30","7":"product_cat-bsi","9":"first","10":"instock","11":"sold-individually","12":"shipping-taxable","13":"purchasable","14":"product-type-simple"},"_links":{"self":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product\/338131","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media\/338138"}],"wp:attachment":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media?parent=338131"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_cat?post=338131"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_tag?post=338131"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}