This standard was last reviewed and confirmed in 2015. Therefore this version remains current.
ISO 12082|IDF 52:2006 specifies 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. The method is applicable to those processed cheeses and processed cheese products that contain no major ingredients with an appreciable content of citric acid, other than milk powder and/or whey powder.
Status: PublishedPublication date: 2006-11
Edition: 2Number of pages: 2
Technical Committee: ISO/TC 34/SC 5 Milk and milk products
- ICS :
- 67.100.30 Cheese
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