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.
Status : WithdrawnPublication date : 1997-01
Edition : 1Number of pages : 2
Technical Committee:Milk and milk products