标准摘要
[中文适用范围]： 本标准规定了再制干酪和再制干酪制品中添加柠檬酸盐乳化剂和酸化剂/pH控制剂（以柠檬酸表示）的大致含量的计算方法。 该方法适用于除奶粉和/或乳清粉外，不含柠檬酸含量较高的主要成分的加工奶酪和加工奶酪产品。 [外文原描述]： ISO 12082|IDF 52:2006 specifies a method for the calculation of the approximate content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acid, in processed cheese and processed cheese products. The method is applicable to those processed cheeses and processed cheese products that contain no major ingredients with an appreciable content of citric acid, other than milk powder and/or whey powder.
英文名称Processed cheese and processed cheese products — Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acid