ISO TS 18083 Processed cheese products - Calculation of content of added phosphate expressed as phosphorus - First Edition; Includes Additional Content
Данный раздел/документ содержится в продуктах:
- Техэксперт: Машиностроительный комплекс
- Картотека зарубежных и международных стандартов
- ISO TS 17837 Milk and milk products — Determination of nitrogen content and crude protein calculation — Kjeldahl method - First Edition
- 67
- ISO TS 17837 Milk and milk products — Determination of nitrogen content and crude protein calculation — Kjeldahl method - First Edition
- 67.100
- ISO TS 17837 Milk and milk products — Determination of nitrogen content and crude protein calculation — Kjeldahl method - First Edition
- 67.100.01
- ISO TS 18083 Processed cheese products - Calculation of content of added phosphate expressed as phosphorus - First Edition; Includes Additional Content
- ISO TS 18083 Processed cheese products - Calculation of content of added phosphate expressed as phosphorus - First Edition; Includes Additional Content
- ISO TS 18083 Processed cheese products - Calculation of content of added phosphate expressed as phosphorus - First Edition; Includes Additional Content
- ISO 2962 Cheese and processed cheese products - Determination of total phosphorus content - Molecular absorption spectrometric method - Third Edition
- Картотека зарубежных и международных стандартов
International Organization for Standardization
Processed cheese products - Calculation of content of added phosphate expressed as phosphorus - First Edition; Includes Additional Content
N TS 18083
Annotation
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 (Gruy re), 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.
Автоматический перевод:
Продукты плавленого сыра - Вычисление содержания добавленного фосфата, выраженного как фосфор - Первый Выпуск; Включает Дополнительное Содержание
Метод в этом Техническом Specificiation определяет вычисление приблизительного содержания фосфора от добавленных солей фосфата и фосфора, содержащего регулирующих pH агентов в продуктах плавленого сыра. Метод применим к продуктам плавленого сыра, полученным в основном из сырных разновидностей с отношением P:N 0,12 ± 0,02 и содержащий ингредиенты в количествах, существенно влияющих на отношение P:N сырного сырья.
