BS ISO 19660:2018

Overview

BS ISO 19660:2018 specifies the acido-butyrometric method for determining the fat content in cream. This standard is crucial for food technologists and quality control professionals in the dairy industry, ensuring accurate fat measurement which is essential for product formulation, quality assurance, and regulatory compliance.

Key Requirements

The acido-butyrometric method outlined in BS ISO 19660:2018 involves the following key steps:

• Sample Preparation: Proper sampling techniques must be employed to ensure representative samples of cream are obtained.
• Fat Extraction: The method requires the use of specific solvents and reagents to extract fat from the cream sample.
• Measurement: The fat content is determined through a series of titrations and calculations, following the precise protocols set out in the standard.
• Calibration: Regular calibration of equipment is necessary to maintain accuracy and reliability in results.

Implementation Benefits

Adopting BS ISO 19660:2018 offers numerous benefits for organisations involved in the production and analysis of cream:

• Accuracy: The acido-butyrometric method provides a reliable means of determining fat content, which is vital for product consistency.
• Quality Control: Implementing this standard can enhance quality control processes, ensuring that products meet specified fat content requirements.
• Regulatory Compliance: Compliance with this standard helps organisations meet legal and industry regulations regarding food safety and quality.
• Market Confidence: Adhering to recognised standards can improve consumer trust and marketability of dairy products.

Compliance Value

Compliance with BS ISO 19660:2018 is essential for manufacturers and processors of cream. It not only ensures that products are accurately labelled with their fat content but also supports adherence to broader food safety regulations. By implementing this standard, organisations can:

• Mitigate Risks: Reducing the risk of non-compliance with food safety regulations can prevent costly recalls and legal issues.
• Enhance Reputation: Demonstrating commitment to quality and safety can enhance an organisation's reputation in the marketplace.
• Facilitate Trade: Compliance with international standards can ease trade barriers and enhance export opportunities.

In conclusion, BS ISO 19660:2018 is a vital standard for the dairy industry, providing a robust framework for the determination of fat content in cream. Its implementation not only ensures compliance with regulatory requirements but also enhances product quality and consumer confidence.