BS EN ISO 13366-2:2006 - Food Technology Standard

The BS EN ISO 13366-2:2006 standard is a crucial document within the field of food technology, providing comprehensive guidelines for the determination of the lactose content in milk and milk products. Published on October 31, 2006, this standard is an essential resource for food scientists, quality assurance professionals, and regulatory bodies involved in dairy product tracking and testing.

This standard is established to ensure uniformity and reliability in lactose measurement, whereby the methodologies outlined are crucial for both regulatory compliance and product quality assurance. Adhering to the procedures set forth in this document allows for consistent results across various laboratories, thus promoting food safety and quality.

BS EN ISO 13366-2:2006 is identical in scope and intent to IDF 148-2:2006 and EN ISO 13366-2:2006/AC:2007, confirming its international relevance and acceptance. These harmonized approaches facilitate consistent practices across nations and industries dedicated to dairy production and analysis.

This standard specifies several methodologies, offering flexibility in terms of equipment and reagent choices. Its directives support food technology professionals in conducting accurate and reliable analysis of lactose levels, crucial for product labeling, consumer safety, and nutritional programming. Additionally, the BS EN ISO 13366-2:2006 standard is instrumental in addressing lactose intolerance, allowing manufacturers to develop suitable products for affected populations.

Purchasing this document grants access to its full guidelines in both PDF and hardcopy formats, priced at £220.00. Enabling users to stay abreast of updated practices and methodologies in lactose measurement, the BS EN ISO 13366-2:2006 ensures that professionals are equipped with the necessary tools to uphold the highest standards of food safety and consumer health.

In the competitive landscape of food technology, adherence to recognized standards like BS EN ISO 13366-2:2006 is essential for quality assurance and marketability. It fortifies consumer trust and enhances product credibility, encompassing best practices and reliability in measurement techniques for lactose analysis.

Whether utilized in quality control labs, research facilities, or manufacturing environments, this standard is a fundamental component of quality management systems within the dairy sector. Investing in BS EN ISO 13366-2:2006 is a step towards ensuring compliance, improving product quality, and safeguarding consumer health in dairy products.