ISO/TS 18083:2013 融化干酪制品 磷酸盐（表示为磷） 添加含量的计算

标准编号：ISO/TS 18083:2013

中文名称：融化干酪制品 磷酸盐（表示为磷） 添加含量的计算

英文名称：Processed cheese products — Calculation of content of added phosphate expressed as phosphorus

发布日期：2013-07

标准范围

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-maturedand 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.

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