Shopping Cart

No products in the cart.

BSI PD ISO/TS 18083:2013

$86.31

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

Published By Publication Date Number of Pages
BSI 2013 14
Guaranteed Safe Checkout
Categories: ,

If you have any questions, feel free to reach out to our online customer service team by clicking on the bottom right corner. We’re here to assist you 24/7.
Email:[email protected]

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.

PDF Catalog

PDF Pages PDF Title
7 Foreword
9 Section sec_1
Section sec_2
Section sec_3
Section sec_3.1
Section sec_4
Section sec_5
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Procedure
10 Section sec_6
Section sec_7
6 Calculation and expression of results
7 Test report
BSI PD ISO/TS 18083:2013
$86.31