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.
IDF/RM 51-2013 Referenced Document
ISO 2962 Determination of total phosphorus content in cheese and processed cheese products by molecular absorption spectrometry*， 2024-04-20 Update
ISO/TS 17837 Determination of nitrogen content and calculation of crude protein content in milk and milk products Kjeldahl method*， 2024-04-20 Update
IDF/RM 51-2013 history
2013IDF/RM 51-2013 Processed cheese products - Calculation of content of added phosphate expressed as phosphorus