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Processed cheese products. Calculation of content of added phosphate expressed as phosphorus
The method in this Technical Specification 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.
NOTE The Cheddar, Cheshire, Edam, Emmental, Gouda, Greyerzer (Gruyère), Hergards, Tilsiter, Samsoe and Svecia cheese varieties generally have P:N ratios within the limits stated in the Scope.
A number of cheese varieties, e.g. white mould cheeses, cheeses of the Munster type, most goat cheeses, and various non-matured and matured cream cheeses can have lower P:N ratios.
Limited amounts of milk or whey powder and ham can be present as optional ingredients without significantly changing the P:N ratio.
In other cases, it is intended that the applicability of the approach be critically evaluated before use.
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