BS EN ISO 5764:2009

# BS EN ISO 5764:2009 - Food Technology Standard## OverviewBS EN ISO 5764:2009 is the essential food technology standard that specifies the requirements and test methods for the determination of the freezing point of dairy products. This standard is identical to ISO 5764:2009 and is a crucial reference for food manufacturers, processors, and quality control professionals operating in the dairy industry.## Key Specifications- **Title:** BS EN ISO 5764:2009- **ISBN:** 978 0 580 56764 3- **Price:** £220.00- **Publication Date:** 2009-07-31- **Pages:** 26- **Format:** PDF and hardcopy## Benefits of Using BS EN ISO 5764:2009### Ensure Product Quality and ComplianceThis standard provides a standardized method for determining the freezing point of dairy products, which is a critical parameter for ensuring product quality, consistency, and compliance with industry regulations. By following the guidelines outlined in BS EN ISO 5764:2009, you can:- Accurately measure the freezing point of your dairy products- Detect adulteration or dilution of dairy products- Optimize processing and storage conditions to maintain product quality### Improve Production EfficiencyKnowing the precise freezing point of your dairy products allows you to:- Optimize freezing and thawing processes- Reduce energy consumption and costs associated with freezing and storage- Minimize product waste and spoilage### Enhance Customer SatisfactionConsistent product quality and compliance with industry standards help to build trust with your customers and maintain your brand's reputation. By adhering to BS EN ISO 5764:2009, you can:- Deliver a consistently high-quality product- Avoid costly product recalls or customer complaints- Demonstrate your commitment to food safety and quality## Who Should Use BS EN ISO 5764:2009?This standard is essential for any organization involved in the production, processing, or quality control of dairy products, including:- Dairy manufacturers- Cheese and butter producers- Ice cream and frozen dessert makers- Milk and dairy product processors- Quality control laboratories- Regulatory bodies and industry associations## ConclusionBS EN ISO 5764:2009 is a critical standard for the dairy industry, providing a reliable and standardized method for determining the freezing point of dairy products. By implementing this standard, you can ensure product quality, improve production efficiency, and enhance customer satisfaction - all while demonstrating your commitment to food safety and compliance.