BS ISO 15323:2002

Overview

BS ISO 15323:2002 is a critical standard in the food technology sector, specifically addressing the determination of nitrogen solubility index in dried milk protein products. This standard provides a reliable method for assessing the solubility of nitrogen in these products, which is essential for evaluating their functional properties and nutritional quality.

Key Requirements

The standard outlines specific procedures and methodologies for measuring the nitrogen solubility index (NSI) of dried milk protein products. Key requirements include:

• Sample Preparation: Proper preparation of samples is crucial to ensure accurate results.
• Measurement Conditions: The standard specifies the conditions under which measurements should be taken, including temperature and pH levels.
• Analytical Techniques: Detailed guidelines on the analytical techniques to be used for determining the NSI are provided.
• Reporting Results: Clear instructions on how to report the results to ensure consistency and clarity across different applications.

Implementation Benefits

Adopting BS ISO 15323:2002 offers numerous benefits for manufacturers and compliance professionals in the food industry:

• Quality Assurance: Implementing this standard helps ensure that dried milk protein products meet specified quality criteria, enhancing product reliability.
• Consumer Confidence: Compliance with this standard can improve consumer trust in product quality and safety.
• Market Competitiveness: Adhering to recognised standards can provide a competitive advantage in the marketplace by demonstrating commitment to quality.
• Regulatory Compliance: Aligning with BS ISO 15323:2002 aids in meeting regulatory requirements, reducing the risk of non-compliance penalties.

Compliance Value

Compliance with BS ISO 15323:2002 is not merely a regulatory necessity; it is a strategic advantage. By ensuring that dried milk protein products are tested for nitrogen solubility index, businesses can:

• Enhance Product Development: Understanding the solubility characteristics of protein products can inform formulation and processing decisions.
• Facilitate International Trade: Compliance with international standards can ease entry into global markets, where such testing is often a prerequisite.
• Support Research and Development: The standard provides a foundation for further research into the functional properties of milk proteins, promoting innovation.

In conclusion, BS ISO 15323:2002 serves as a vital tool for ensuring the quality and safety of dried milk protein products. By following the guidelines set forth in this standard, manufacturers can achieve compliance, enhance product quality, and ultimately foster consumer trust.