BS ISO 11870:2009

Overview

BS ISO 11870:2009 provides essential guidance for the determination of fat content in milk and milk products using butyrometric methods. This standard is crucial for food technologists, quality assurance professionals, and regulatory compliance officers in the dairy industry. Accurate measurement of fat content is vital for product formulation, nutritional labelling, and ensuring compliance with food safety regulations.

Key Requirements

The standard outlines specific methodologies for the butyrometric determination of fat content. Key requirements include:

• Selection of appropriate butyrometric methods based on the type of milk or milk product.
• Calibration of equipment to ensure accurate measurements.
• Preparation of samples in accordance with specified protocols to avoid contamination or degradation.
• Documentation of results to maintain traceability and support compliance audits.

Implementation Benefits

Implementing BS ISO 11870:2009 offers several benefits for organisations involved in the production and analysis of milk and milk products:

• Enhanced Accuracy: The standard provides validated methods that improve the precision of fat content measurements, leading to more reliable product quality.
• Regulatory Compliance: Adhering to this standard helps organisations meet legal requirements set by food safety authorities, reducing the risk of non-compliance penalties.
• Quality Assurance: Consistent application of the methods outlined in the standard supports quality control processes, ensuring products meet consumer expectations.
• Market Competitiveness: By demonstrating adherence to recognised standards, companies can enhance their reputation and competitiveness in the marketplace.

Compliance Value

Compliance with BS ISO 11870:2009 is essential for organisations looking to maintain high standards in food safety and quality. The standard not only assists in meeting regulatory requirements but also fosters consumer trust through transparency in product labelling. Furthermore, it provides a framework for continuous improvement in production processes, which is vital in an industry where consumer preferences and regulatory landscapes are constantly evolving.

In conclusion, BS ISO 11870:2009 serves as a critical tool for professionals in the dairy sector, ensuring that fat content determination is performed accurately and consistently. By following the guidance provided in this standard, organisations can enhance their operational efficiency, ensure compliance with food safety regulations, and ultimately deliver high-quality milk and milk products to consumers.