| Standard Number | BS ISO 12082:2006 |
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| Title | Processed cheese and processed cheese products. Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acid |
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| Status | Current, Under review |
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| Publication Date | 29 December 2006 |
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| Confirm Date | 15 July 2015 |
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| Normative References(Required to achieve compliance to this standard) | ISO/TS 2963, ISO 5765-2, IDF 79-1, IDF/RM 34, IDF 79-2, ISO 5765-1 |
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| Informative References(Provided for Information) | No other standards are informatively referenced |
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| Replaces | BS 770-11:1997, ISO 12082:1997 |
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| International Relationships | ISO 12082:2006 |
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| Descriptors | Emulsifying agents, Food products, Determination of content, Citric acid, Cheese, Food testing, Chemical analysis and testing, Food additives, Citrates, Processed foods, Dairy products, pH |
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| ICS | 67.100.30
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| Title in French | Fromages fondus. Determination, par calcul, de la teneur en emulsifiants et substances acidifiantes/de controle du pH ajoutes, a base de citrate, exprimee en acide citrique |
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| Title in German | Schmelzkaese und Schmelzkaeseerzeugnisse. Berechnung des Gehalts an zugesetzen Citratemulgatoren und Saeuerungsmitteln/pH-Stabilisatoren, angegeben als Citronensaeure |
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| Committee | AW/5 |
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| ISBN | 0 580 49865 4 |
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| Publisher | BSI |
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| Format | A4 |
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| Delivery | Yes |
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| Pages | 10 |
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| File Size | 346 KB |
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| Price | £112.00 |
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