1 Scope
The method in this Technical Specificiation specifies the calculation of the approximate content of phosphorus from added phosphate salts and phosphorus containing pH-regulating agents in processed cheese products. The method is applicable to processed cheese products derived mainly from cheese varieties with a P:N ratio of 0,12 ± 0,02 and containing no ingredients in quantities substantially affecting the P:N ratio of the cheese raw material.
NOTE The Cheddar, Cheshire, Edam, Emmental, Gouda, Greyerzer (Gruyère), Hergards, Tilsiter, Samsoe and Svecia cheese varieties generally have P:N ratios within the limits stated in the Scope. A number of cheese varieties, e.g. white mould cheeses, cheeses of the Munster type, most goat cheeses, and various non-matured and matured cream cheeses can have lower P:N ratios. Limited amounts of milk or whey powder and ham can be present as optional ingredients without significantly changing the P:N ratio. In other cases, it is intended that the applicability of the approach be critically evaluated before use.