1997 Edition, May 15, 1997
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
Superseded By: BS ISO 12082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