BS ISO 12082-2006 Processed cheese and processed cheese products - Calculation of the content of added citrate emulsifying agents and acidifiers pH-controlling agents expressed as .pdf

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2、d as citric acidICS 67.100.30Processed cheese and processed cheese products Calculation BRITISH STANDARDBS ISO 12082:2006BS ISO 12082:2006This British Standard was published under the authority of the Standards Policy and Strategy Committee on 29 December 2006 BSI 2006ISBN 0 580 49865 4Amendments is

3、sued since publicationAmd. No. Date Commentscontract. Users are responsible for its correct application.Compliance with a British Standard cannot confer immunity from legal obligations.National forewordThis British Standard was published by BSI. It is the UK implementation of ISO 12082:2006. It supe

4、rsedes BS 770-11:1997 which is withdrawn. The UK participation in its preparation was entrusted to Technical Committee AW/5, Chemical analysis of milk and milk products.A list of organizations represented on AW/5 can be obtained on request to its secretary.This publication does not purport to includ

5、e all the necessary provisions of a Reference numbersISO 12082:2006(E)IDF 52:2006(E)INTERNATIONAL STANDARD ISO12082IDF52Second edition2006-11-15Processed cheese and processed cheese products Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expresse

6、d as citric acid Fromages fondus Dtermination, par calcul, de la teneur en mulsifiants et substances acidifiantes/de contrle du pH ajouts, base de citrate, exprime en acide citrique BS ISO 12082:2006ii iiiForeword ISO (the International Organization for Standardization) is a worldwide federation of

7、national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in a subject for which a technical committee has been established has the right to be represented on that committee. Inte

8、rnational organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. Draft International Standards adopted by the technical co

9、mmittees are circulated to the member bodies for voting. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. ISO shall no

10、t be held responsible for identifying any or all such patent rights. ISO 12082IDF 52 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 5, Milk and milk products, and the International Dairy Federation (IDF). It is being published jointly by ISO and IDF. This edition of IS

11、O 12082IDF 52 cancels and replaces ISO 12082:1997, of which it constitutes a minor revision. BS ISO 12082:2006iv Foreword IDF (the International Dairy Federation) is a worldwide federation of the dairy sector with a National Committee in every member country. Every National Committee has the right t

12、o be represented on the IDF Standing Committees carrying out the technical work. IDF collaborates with ISO in the development of standard methods of analysis and sampling for milk and milk products. Draft International Standards adopted by the Action Teams and Standing Committees are circulated to t

13、he National Committees for voting. Publication as an International Standard requires approval by at least 50% of IDF National Committees casting a vote. Attention is drawn to the possibility that some of the elements of this International Standard may be the subject of patent rights. IDF shall not b

14、e held responsible for identifying any or all such patent rights. ISO 12082IDF 52 was prepared by the International Dairy Federation (IDF) and Technical Committee ISO/TC 34, Food products, Subcommittee SC 5, Milk and milk products. It is being published jointly by IDF and ISO. All work was carried o

15、ut by the former Joint ISO/IDF/AOAC Group of Experts on Lactose, lactulose and lactate determination (E401), under the aegis of its chair, Mr E. Langridge (UK). This edition of ISO 12082IDF 52 cancels and replaces IDF 52A:1992, of which it constitutes a minor revision. BS ISO 12082:20061Processed ch

16、eese and processed cheese products Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acid 1 Scope This International Standard specifies a method for the calculation of the approximate content of added citrate emulsifying agents a

17、nd 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

18、/or whey powder. 2 Normative references The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. ISO/TS 29

19、63IDF/RM 34, Cheese and processed cheese products Determination of citric acid content Enzymatic method ISO 5765-1IDF 79-1, Dried milk, dried ice-mixes and processed cheese Determination of lactose content Enzymatic methods Part 1: Enzymatic method utilizing the glucose moiety of the lactose ISO 576

20、5-2IDF 79-2, Dried milk, dried ice-mixes and processed cheese Determination of lactose content Enzymatic methods Part 2: Enzymatic method utilizing the galactose moiety of the lactose 3 Terms and definitions For the purposes of this document, the following terms and definitions apply. 3.1 content of

21、 added citrate emulsifying agents and acidifiers/pH-controlling agents in processed cheese and processed cheese products content of citric acid calculated by the procedure specified in this International Standard NOTE The citric acid content is expressed as a mass fraction in percent. 4 Principle Th

22、e total citric acid content of a sample is determined and a correction is made for the citric acid content derived from milk powder and/or whey powder, the latter content being calculated using a constant citric acid/lactose ratio of 0,04 for the milk powder and/or whey powder. BS ISO 12082:20062 5

23、Procedure Determine the citric acid content of the sample using the method specified in ISO/TS 2963. Determine the lactose content of the sample using the method specified in ISO 5765-1IDF 79-1 or ISO 5765-2IDF 79-2. 6 Calculation and expression of results Calculate the content of added citrate emul

24、sifying agents and acidifiers/pH-controlling agents, wa, expressed as a mass fraction of citric acid in percent, using the following equation: wa= wc r wlwhere wc is the citric acid content of the sample, as a mass fraction in percent; wlis the lactose content of the sample, as a mass fraction in pe

25、rcent; r is the constant ratio of citric acid/lactose for the milk powder and/or whey powder (r = 0,04). NOTE Whey powder obtained from whey with changes in its composition, such as sweet whey or sour whey, can have other citric acid/lactose ratios. Express the results to two decimal places. 7 Test

26、report The test report shall specify: a) all information necessary for the complete identification of the sample; b) the sampling method used, if known; c) the test method used, with reference to this International Standard; d) all operating details not specified in this International Standard, or r

27、egarded as optional, together with details of any incidents which may have influenced the test result(s); e) the test result(s) obtained or, if the repeatability has been checked, the final quoted result obtained. BS ISO 12082:2006blankBS ISO BSI389 Chiswick High RoadLondonW4 4AL12082:2006BSI Britis

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