EurekaMag
+ Translate
+ Most Popular
The pigeon tick (Argas reflexus): its biology, ecology, and epidemiological aspects
Prevalence of hemoglobin abnormalities in Kebili (Tunisian South)
Lipogranuloma: a preventable complication of dacryocystorhinostomy
Value of basal plasma cortisol assays in the assessment of pituitary-adrenal insufficiency
Bees from the Belgian Congo. The acraensis group of Anthophora
Placing gingival retraction cord
Total serum IgE, allergy skin testing, and the radioallergosorbent test for the diagnosis of allergy in asthmatic children
Acariens plumicoles Analgesoidea parasites des oiseaux du Maroc
Injuries of terminal phalanges of the fingers in children
Biology of flowering and nectar production in pear (Pyrus communis)
Das Reliktvorkommen der Aspisviper (Vipera aspis L.) im Schwarzwald
Hydrological modelling of drained blanket peatland
Pathologic morphology and clinical significance of the anomalous origin of the left circumflex coronary artery from the right coronary artery. General review and autopsy analysis of 30 cases
Cyto genetic analyses of lymphocyte cultures after exposure to calcium cyclamate
Axelrodia riesei, a new characoid fish from Upper Rio Meta in Colombia With remarks concerning the genus Axelrodia and description of a similar, sympatric, Hyphessobrycon-species
Favorable evolution of a case of tuberculosis of pancreas under antibiotic action
RIFM fragrance ingredient safety assessment, Valencene, CAS Registry Number 4630-07-3
Parenteral microemulsions: an overview
Temperate pasture: management for grazing and conservation
Evaluation of a new coprocessed compound based on lactose and maize starch for tablet formulation
Thermal expansion and cracking of three confined water-saturated igneous rocks to 800C
Revision of the genera of the tribe Stigmoderini (Coleoptera: Buprestidae) a discussion of phylogenetic relationships
Anal tuberculosis. Report of a case
Gastric tuberculosis in the past and present
Adaptive responses of the cardiovascular system to prolonged spaceflight conditions: assessment with Holter monitoring

Specification for natural cheese (hard variety), processed cheese, processed cheese spread and soft cheese


Specification for natural cheese (hard variety), processed cheese, processed cheese spread and soft cheese



Indian Standard (IS: 2785-1979): 20



This is the first revision of a standard issue in 1964, now incorporating standards for soft cheese of 48-70% moisture, and min. 50% fat in DM if from whole milk or max. 13% if from skim milk.

Please choose payment method:






(PDF emailed within 1 workday: $29.90)

Accession: 000985490

Download citation: RISBibTeXText

Related references

Studies on the development of processed cheese made with Cheddar cheese and Gouda cheese. I. Determination of ripening properties of the natural cheese. Korean Journal of Dairy Science 12(2): 164-171, 1990

Suitable blend formulations of buffalo milk Cheddar cheese and fresh curd for processed cheese and cheese spread. Japanese Journal of Dairy and Food Science 42(3): A-111-A-116, 1993

Production of processed cheese using kasseri cheese and processed cheese analogues incorporating whey protein concentrate and soybean oil. International Journal of Dairy Technology 53(2): 69-74, 2000

Influence of cheese ripening and rate of cooling of the processed cheese mixture on rheological properties of processed cheese. Journal of food engineering 61(4): 551-555, 2004

Influence of cheese ripening and rate of cooling of the processed cheese mixture on rheological properties of processed cheese. Chisa Congress (15 ; 2002) 61(4): 551-555, 2004

Nitrate and nitrite nitrogen contents of natural cheese processed cheese and cheese food. Research Bulletin of Obihiro University Series I 12(2): 125-132, 1981

Effect of age of natural cheese acidity and binding agents on the physical and sensory properties of processed ras cheese spread. Ain Shams University Faculty of Agriculture Research Bulletin 1818: 1-15, 1982

Manufacturing procedure for Processed cheeses with a natural cheese texture and the Processed cheese obtained by this method. European Patent Application (EP 0 281 441 A1): 6, 1988

Method for the manufacture of cheese, e.g. fresh cheese, soft cheese and semi-hard or hard cheese. German Federal Re ic Patent Application: (DE 3 008 119 A1), 1982

Microstructure and firmness of processed cheese manufactured from Cheddar cheese and skim milk powder cheese base. Food Structure 9(1): 23-37, 1990

Isotopic dilution assay development of nisin A in cream cheese, mascarpone, processed cheese and ripened cheese by LC-MS/MS method. Food Chemistry 292: 58-65, 2019

Production of processed cheese using cheddar cheese and cheese base 4. microbiological and organoleptic qualities. Milchwissenschaft 46(10): 645-648, 1991

Understanding the role of natural cheese calcium and phosphorous content, residual lactose and salt-in-moisture content on block-type processed cheese functional properties: Cheese hardness and flowability/meltability. International Journal of Dairy Technology 68(1): 44-53, 2015

Production of processed cheese using cheddar cheese and cheese base 1. aspects of processing. Milchwissenschaft 46(7): 423-427, 1991

Production of processed cheese using cheddar cheese and cheese base 3. compositional quality. Milchwissenschaft 46(9): 566-569, 1991