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1、BRITISH STANDARD BS 770-11: 1997 ISO 12082: 1997 Methods for Chemical analysis of cheese Part 11: Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents in processed cheese and processed cheese products ICS 67.100.30 Licensed Copy: London South Bank Unive
2、rsity, London South Bank University, Sat Dec 30 06:28:59 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 770-11:1997 This British Standard, having been prepared under the direction of the Consumer Products and Services Sector Board, was published under the authority of the Standards Board and comes in
3、to effect on 15 May 1997 BSI 02-1999 ISBN 0 580 27518 3 National foreword This British Standard reproduces verbatim ISO 12082:1997 and implements it as the UK national standard. The UK participation in its preparation was entrusted to Technical Committee AW/5, Chemical analysis of milk and milk prod
4、ucts, which has the responsibility to: aid enquirers to understand the text; present to the responsible international/European committee any enquiries on the interpretation, or proposals for change, and keep the UK interests informed; monitor related international and European developments and promu
5、lgate them in the UK. A list of organizations represented on this committee can be obtained on request. Cross-references The British Standards which implement international or European publications referred to in this document may be found in the BSI Standards Catalogue under the section entitled “I
6、nternational Standards Correspondence Index”, or using the “Find” facility of the BSI Standards Electronic Catalogue. A British Standard does not purport to include all the necessary provisions of a contract. Users of British Standards are responsible for their correct application. Compliance with a
7、 British Standard does not of itself confer immunity from legal obligations. Summary of pages This document comprises a front cover, an inside front cover, pages i and ii, the ISO title page, page ii, page 1 and a back cover. This standard has been updated (see copyright date) and may have had amend
8、ments incorporated. This will be indicated in the amendment table on the inside front cover. Amendments issued since publication Amd. No.DateComments Licensed Copy: London South Bank University, London South Bank University, Sat Dec 30 06:28:59 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 770-11:19
9、97 BSI 02-1999i Contents Page National forewordInside front cover Forewordii Text of ISO 120821 1Scope1 2Normative references1 3Definitions1 4Principle1 5Procedure1 6Calculation and expression of results1 7Test report1 Licensed Copy: London South Bank University, London South Bank University, Sat De
10、c 30 06:28:59 GMT+00:00 2006, Uncontrolled Copy, (c) BSI ii blank Licensed Copy: London South Bank University, London South Bank University, Sat Dec 30 06:28:59 GMT+00:00 2006, Uncontrolled Copy, (c) BSI Licensed Copy: London South Bank University, London South Bank University, Sat Dec 30 06:28:59 G
11、MT+00:00 2006, Uncontrolled Copy, (c) BSI BS 770-11:1997 ii BSI 02-1999 Foreword ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO tech
12、nical 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. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely
13、 with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. Draft International Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an International Standard requires approval by at least 75 %
14、of the member bodies casting a vote. International Standard ISO 12082 was prepared by Technical Committee ISO/TC 34, Agricultural food products, Subcommittee SC 5, Milk and milk products, in collaboration with the International Dairy Federation (IDF) and AOAC INTERNATIONAL, and will also be publishe
15、d by these organizations. Descriptors: Agricultural products, food products, dairy products, cheeses, processed cheese, chemical analysis, determination of content, food emulsifiers, citric acid, rules of calculation. Licensed Copy: London South Bank University, London South Bank University, Sat Dec
16、 30 06:28:59 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 770-11:1997 BSI 02-19991 1 Scope This International Standard 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 c
17、heese and processed cheese products. The method is applicable to those processed cheeses and processed cheese products which contain no major ingredients (other than milk powder and/or whey powder) with an appreciable content of citric acid. 2 Normative references The following standards contain pro
18、visions which, through reference in this text, constitute provisions of this International Standard. At the time of publication, the editions indicated were valid. All standards are subject to revision and parties to agreements based on this International Standard are encouraged to investigate the p
19、ossibility of applying the most recent editions of the standards indicated below. Members of IEC and ISO maintain registers of currently valid International Standards. ISO 2963:1), Cheese and processed cheese products Determination of citric acid content Enzymatic method. IDF 79B:1991, Dried milk, d
20、ried ice-mixes and processed cheese Determination of lactose content Enzymatic methods2). 3 Definitions For the purposes of this International Standard, the following definition applies. 3.1 content of added citrate emulsifying agents and acidifiers/pH-controlling agents in processed cheese and proc
21、essed cheese products content of citric acid calculated by the procedure specified in this International Standard the citric acid content is expressed as a percentage by mass 4 Principle Determination of the total citric acid content of a sample and correction for the citric acid content derived fro
22、m 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. 5 Procedure Determine the citric acid content of the sample using the method specified in ISO 2963. Determine the lactose content of the sa
23、mple using the method specified in IDF 79B. 6 Calculation and expression of results Calculate the content of added citrate emulsifying agents and acidifiers/pH-controlling agents, wa, expressed as citric acid as a percentage by mass, using the following equation: wa = wc r wl where NOTEWhey powder o
24、btained from whey with changes in its composition, such as sweet whey or sour whey, may have other citric acid/lactose ratios. Express the results to two decimal places. 7 Test report The test report shall specify: the method in accordance with which sampling was carried out, if known; the method us
25、ed; the test result(s) obtained. It shall also mention all operating details not specified in this International Standard, or regarded as optional, together with details of any incidents that may have influenced the test result(s). The test report shall include all information necessary for the comp
26、lete identification of the sample. 1) To be published (Revision of ISO 2963:1974) 2) An equivalent International Standard (ISO 5765) is in course of preparation. wcis the citric acid content of the sample, as a percentage by mass; wlis the lactose content of the sample, as a percentage by mass; ris
27、the constant ratio of citric acid/lactose for the milk powder and/or whey powder (r = 0,04). Licensed Copy: London South Bank University, London South Bank University, Sat Dec 30 06:28:59 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BSI 389 Chiswick High Road London W4 4AL | | | | | | | | | | | | | |
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