ISO 12082:1997
Processed cheese and processed cheese products — Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acid

Standard No.

ISO 12082:1997

Release Date

1997

Published By

International Organization for Standardization (ISO)

Status

Withdraw 2006-11

Replace By

ISO 12082:2006

Latest

ISO 12082:2006

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.

ISO 12082:1997 history

• 2006 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
• 1997 ISO 12082:1997 Processed cheese and processed cheese products — Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acid