NF ISO 12082 : 2008
Current
The latest, up-to-date edition.
PROCESSED CHEESE AND PROCESSED CHEESE PRODUCTS - CALCULATION OF THE CONTENT OF ADDED CITRATE EMULSIFYING AGENTS AND ACIDIFIERS/PH-CONTROLLING AGENTS, EXPRESSED AS CITRIC ACID
12-01-2013
La présente Norme internationale spécifie une méthode pour le calcul de la teneur approximative en émulsifiants et en substances acidifiantes/de controle du pH ajoutés, à base de citrate, exprimée en acide citrique, dans les fromages fondus. Cette méthode est applicable aux fromages fondus ne contenant pas d'ingrédients majeurs avec une teneur appréciable en acide citrique, autres que du lait en poudre et/ou du sérum en poudre.
| DevelopmentNote |
Indice de classement: V04-395. PR NF ISO 12082 May 2008. (05/2008)
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| DocumentType |
Standard
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| PublisherName |
Association Francaise de Normalisation
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| Status |
Current
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| Standards | Relationship |
| ISO 12082:2006 | Identical |
| ISO 5765-1:2002 | Dried milk, dried ice-mixes and processed cheese Determination of lactose content Part 1: Enzymatic method utilizing the glucose moiety of the lactose |
| XP ISO/TS 2963 : 2006 XP | CHEESE AND PROCESSED CHEESE PRODUCTS - DETERMINATION OF CITRIC ACID CONTENT - ENZYMATIC METHOD |
| ISO 5765-2:2002 | Dried milk, dried ice-mixes and processed cheese Determination of lactose content Part 2: Enzymatic method utilizing the galactose moiety of the lactose |
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