ISO 12082:2006 精制干酪与精制干酪产品 添加柠檬酸盐乳化剂和显示柠檬酸的酸化剂或pH值控制剂含量的计算

标准编号：ISO 12082:2006

中文名称：精制干酪与精制干酪产品 添加柠檬酸盐乳化剂和显示柠檬酸的酸化剂或pH值控制剂含量的计算

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

发布日期：2006-11

标准范围

ISO 12082 | IDF 52:2006规定了一种计算加工奶酪和加工奶酪产品中添加的柠檬酸乳化剂和酸化剂/pH控制剂（以柠檬酸表示）近似含量的方法。该方法适用于除奶粉和/或乳清粉外，不含柠檬酸主要成分的加工奶酪和加工奶酪产品。

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.

标准预览图