BS 1741-5.2:1990

Overview

BS 1741-5.2:1990 outlines the routine method for determining the nitrogen content in liquid milk and cream. This standard is crucial for food technologists and quality control professionals in the dairy industry, providing a reliable methodology for assessing the protein content of these products. Accurate nitrogen determination is essential for ensuring product quality, nutritional value, and compliance with regulatory standards.

Key Requirements

The standard specifies the procedures and equipment necessary for the accurate measurement of nitrogen in liquid milk and cream. Key requirements include:

• Selection of appropriate analytical techniques, such as the Kjeldahl method or other approved methods.
• Calibration of equipment to ensure precision in measurements.
• Preparation of samples to eliminate interferences that may affect the nitrogen content determination.
• Documentation of results to maintain traceability and compliance with quality assurance protocols.

Implementation Benefits

Adopting BS 1741-5.2:1990 provides several advantages for organisations involved in dairy processing:

• Consistency: The standard promotes uniformity in testing procedures, leading to consistent results across different batches of liquid milk and cream.
• Quality Assurance: Regular nitrogen content analysis helps maintain product quality, ensuring that nutritional claims are substantiated.
• Regulatory Compliance: Compliance with this standard aids in meeting legal requirements set by food safety authorities, reducing the risk of non-compliance penalties.
• Market Confidence: Adhering to recognised standards enhances consumer trust and brand reputation in the competitive dairy market.

Compliance Value

Implementing BS 1741-5.2:1990 is not just about adhering to a standard; it is about embedding a culture of quality and compliance within an organisation. By following the guidelines set forth in this standard, companies can:

• Ensure that their products meet the nutritional standards required by law.
• Facilitate smoother audits and inspections by regulatory bodies.
• Reduce the risk of product recalls due to inaccurate labelling or quality issues.
• Enhance operational efficiency through standardised testing protocols.

In conclusion, BS 1741-5.2:1990 serves as a vital tool for professionals in the food technology sector, particularly those focused on dairy products. By implementing the methods outlined in this standard, organisations can achieve better quality control, ensure compliance with regulations, and ultimately contribute to consumer safety and satisfaction.