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 |
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 |