Gives 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. Does apply to cheeses and cheese products which contain no major ingredients with an appreciable content of citric acid.
Текущий статус : WithdrawnДата публикации : 1997-01
Версия : 1Число страниц : 2
Технический комитет:Milk and milk products