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BS 770-11

1997 Edition, May 15, 1997

Complete Document

Methods for Chemical Analysis of Cheese Part 11: Calculation of the Content of Added Citrate Emulsifying Agents and Acidifiers/pH-Controlling Agents in Processed Cheese and Processed Cheese Products

Includes all amendments and changes through Reaffirmation Notice , August 2005

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Superseded By: BS ISO 12082

Additional Comments:
W/D S/S BY BS ISO 12082
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Description / Abstract:

Applicable to products which contain no major ingredients (other than milk powder and/or whey powder) with an appreciable content of citric acid. To be read in conjunction with BS 770-1:1986