This standard describes a reference method for calculating the approximate content of phosphate-based emulsifiers in processed cheeses, which essentially come from cheeses whose P/N ratio is 0.12 ± 0.02 and do not contain ingredients facultative in quantities likely to significantly affect this P/N ratio of the cheese raw material. NOTE - The cheeses "Cheddar", "Edam", "Emmental", "Gruyere", "Hergads", "Tils?ter", "Samsoe" and "Sve-cia" generally have P/N ratios in the cited limits. In "Camembert" or "Romadur" cheeses these P/N ratios may be slightly lower. The presence in a limited quantity of optional ingredients such as milk powder, whey and ham does not significantly affect the P/N ratio.