BS 5086-4:1985

Overview

BS 5086-4:1985 is a British Standard that outlines a reference method for the determination of salt content in butter. This standard is crucial for food technologists and quality control professionals in the dairy industry, ensuring that products meet regulatory requirements and consumer expectations regarding salt levels.

Key Requirements

The standard specifies the methodology for accurately measuring the salt content in butter. Key requirements include:

• Sample Preparation: Proper sampling techniques must be employed to ensure that the butter sample is representative of the batch.
• Analytical Method: The standard prescribes a specific analytical method, which includes titration techniques and the use of appropriate reagents.
• Calibration: Regular calibration of equipment is necessary to maintain accuracy in measurements.
• Reporting: Results must be reported in a clear and consistent manner, adhering to the guidelines set forth in the standard.

Implementation Benefits

Adopting BS 5086-4:1985 provides several benefits for food manufacturers and compliance professionals:

• Quality Assurance: By following this standard, manufacturers can ensure that their butter products meet the specified salt content, which is essential for quality assurance.
• Consumer Trust: Compliance with this standard can enhance consumer trust, as it demonstrates a commitment to product quality and safety.
• Regulatory Compliance: Adhering to BS 5086-4:1985 helps companies comply with food safety regulations, thereby avoiding potential legal issues.
• Market Competitiveness: Companies that implement this standard can differentiate themselves in the market by promoting their adherence to established quality benchmarks.

Compliance Value

Compliance with BS 5086-4:1985 is not merely a regulatory requirement; it is a strategic advantage. The standard provides a framework for:

• Risk Management: By ensuring accurate salt content measurement, companies can mitigate risks associated with health claims and regulatory penalties.
• Standardisation: The use of a reference method allows for standardisation across the industry, facilitating comparisons and assessments between different products and manufacturers.
• Continuous Improvement: Regular adherence to this standard encourages a culture of continuous improvement in quality control processes.

In conclusion, BS 5086-4:1985 is an essential standard for the dairy industry, providing a reliable method for determining salt content in butter. Its implementation not only ensures compliance with food safety regulations but also enhances product quality and consumer confidence.