ISO 12082:1997Withdrawn

Processed cheese and processed cheese products — Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acid

Fromages fondus — Détermination, par calcul, de la teneur en émulsifiants et substances acidifiantes/de contrôle du pH ajoutés, à base de citrate, exprimée en acide citrique

This edition has been replaced by ISO 12082:2006.

Abstract / scope

Gives a method for the calculation of the approximate content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acid, in processed cheese and processed cheese products. Does apply to cheeses and cheese products which contain no major ingredients with an appreciable content of citric acid.

Life cycle

Replaced by

ISO 12082:2006PublishedProcessed cheese and processed cheese products — Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acidInternational Standard · Published 30 Oct 2006 · ISO/TC 34/SC 5