BS ISO 18329:2004

Overview

BS ISO 18329:2004 specifies a method for the determination of furosine content in milk and milk products using ion-pair reverse-phase high-performance liquid chromatography (HPLC). Furosine is a significant indicator of heat treatment in dairy products, providing insights into the quality and processing conditions of milk. This standard is essential for manufacturers, quality control laboratories, and regulatory bodies involved in food safety and quality assurance.

Key Requirements

The standard outlines the necessary procedures and conditions for accurately measuring furosine levels. Key requirements include:

• Sample Preparation: Proper preparation of milk and milk product samples is crucial to ensure accurate results. The standard details the steps for sample dilution and filtration.
• Chromatographic Conditions: Specific parameters for HPLC, including column type, mobile phase composition, and flow rate, are defined to achieve optimal separation and detection of furosine.
• Calibration and Validation: The method requires calibration with standard solutions to establish a reliable quantification range. Validation of the method's accuracy, precision, and reproducibility is also mandated.

Implementation Benefits

Adopting BS ISO 18329:2004 offers several practical benefits for food technology professionals:

• Quality Assurance: Regular monitoring of furosine levels helps ensure that milk products meet safety and quality standards, thereby protecting consumer health.
• Process Control: The method assists manufacturers in evaluating the effectiveness of heat treatment processes, enabling adjustments to improve product quality.
• Regulatory Compliance: Compliance with this standard supports adherence to food safety regulations, facilitating smoother inspections and audits.

Compliance Value

Utilising BS ISO 18329:2004 enhances compliance with both national and international food safety standards. By implementing this method, organisations can:

• Demonstrate Due Diligence: Establishing a robust quality control system based on this standard shows a commitment to food safety and consumer protection.
• Facilitate Market Access: Compliance with internationally recognised standards can ease the entry into global markets, where stringent quality controls are often required.
• Enhance Brand Reputation: Consistent quality assurance practices build consumer trust and brand loyalty, essential in the competitive food industry.

In conclusion, BS ISO 18329:2004 provides a reliable framework for the determination of furosine in milk and milk products. Its implementation not only ensures compliance with food safety regulations but also enhances product quality and consumer confidence.