BS 1742-4:1991

Overview

BS 1742-4:1991 outlines the methods for the chemical analysis of condensed milks, specifically focusing on the determination of ash content. This standard is essential for food technologists and quality control professionals involved in the production and analysis of condensed milk products. The ash content is a critical parameter that indicates the mineral content and overall quality of the product.

Key Requirements

The standard provides detailed procedures for accurately measuring the ash content in condensed milks. Key requirements include:

• Sample Preparation: Guidelines for preparing samples to ensure accuracy in testing.
• Analytical Techniques: Specification of methods such as incineration and gravimetric analysis to determine ash content.
• Calibration and Validation: Procedures for calibrating equipment and validating results to ensure compliance with the standard.

Implementation Benefits

Implementing BS 1742-4:1991 offers several benefits for food manufacturers and laboratories:

• Quality Assurance: Regular analysis of ash content helps maintain product quality and consistency.
• Regulatory Compliance: Adhering to this standard ensures compliance with food safety regulations, which is crucial for market access.
• Consumer Trust: Demonstrating adherence to recognised standards enhances consumer confidence in product safety and quality.

Compliance Value

Compliance with BS 1742-4:1991 is vital for manufacturers of condensed milks. This standard not only facilitates the accurate determination of ash content but also aligns with broader food safety and quality assurance frameworks. By following the prescribed methods, companies can:

• Minimise risks associated with product recalls due to quality issues.
• Enhance their reputation in the marketplace as a producer of high-quality products.
• Streamline their quality control processes, leading to improved operational efficiency.

In conclusion, BS 1742-4:1991 serves as a critical tool for ensuring the quality and safety of condensed milks. By implementing the methods outlined in this standard, food technology professionals can ensure compliance, enhance product quality, and build consumer trust.