International Standard
ISO 12082:2006
Processed cheese and processed cheese products — Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acid
Reference number
ISO 12082:2006
Edition 2
2006-11
© ISO 2024
International Standard
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Published (Edition 2, 2006)
This standard was last reviewed and confirmed in 2024. Therefore this version remains current.

ISO 12082:2006

Format
Language
CHF 42
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Abstract

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.

General information

  • Status
     : Published
    Publication date
     : 2006-11
    Stage
    : International Standard confirmed [90.93]
  • Edition
     : 2
    Number of pages
     : 2
  • Technical Committee :
    ISO/TC 34/SC 5
    ICS :
    67.100.30 
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