The method applies to processed cheese, which is mainly prepared from cheese types with a ratio of phosphorus and nitrogen contents (P/N ratio) of 0.12 + 0.02 and which contains no or virtually no additives that affect the P/N. ratio of the cheese to substance is influenced. Note The cheese types Cheddar, Cheshire, Edam, Emmentaler, Goudse, Gruyère, Hergards Ost, Tilsiter, Samsoe and Svecia generally have a P/N ratio that is within the stated limits. Some cheese types such as Camembert, Limburger and Romadur may have a slightly lower P/N ratio. Limited quantities of milk or whey powder and ham can be added when preparing processed cheese without significantly changing the P/N ratio.
NEN 3767-1984 history
1984NEN 3767-1984 Processed cheese products - Calculation of the content of added phosphate salts and phosphorus containing pH regulating substances