BSI PD ISO/TS 18083:2013

Current Revision
Processed cheese products. Calculation of content of added phosphate expressed as phosphorus

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BSI PD ISO/TS 18083:2013

Processed cheese products. Calculation of content of added phosphate expressed as phosphorus

PUBLISH DATE 2013
PAGES 14
BSI PD ISO/TS 18083:2013

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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