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BS 770-11:1997 Methods for chemical analysis of cheese. Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents in processed cheese and processed cheese products
standard by BSI Group, 05/15/1997
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Applicable to products which contain no major ingredients (other than milk powder and/or whey powder) with an appreciable content of citric acid. To be read in conjunction with BS 770-1:1986Cross References: ISO 2963*IDF 79B*