BS ISO 2173:2003 - Determination of Milk Fat Content

The BS ISO 2173:2003 standard specifies a method for the determination of the fat content in milk by the Gerber method, establishing a crucial benchmark for quality assurance in the dairy industry. This internationally recognized standard provides the necessary protocols to ensure accuracy and consistency in the measurement of milk fat content, vital for both producers and regulators.

This standard applies to various types of milk, including whole, semi-skimmed, and skimmed milk, and serves as a fundamental resource in food technology, specifically within the dairy processing sector. Compliance with BS ISO 2173:2003 enhances product reliability and reinforces the integrity of nutritional labeling, thereby fostering consumer trust and facilitating market acceptance.

Key Features of BS ISO 2173:2003

• Specifications: The standard is identical to ISO 2173:2003 and was published on December 2, 2003. It is classified under FOOD TECHNOLOGY and is crucial for entities involved in dairy product analysis.
• Precision and Accuracy: The Gerber method outlined in this standard ensures that fat content measurements are both reliable and reproducible, which is critical for labs and manufacturers striving for quality assurance.
• Accessibility: The document is available in both PDF and hardcopy formats, encompassing 16 pages of detailed methodologies and guidelines.
• ISBN: 0 580 43012 X, with a price set at £158.00, positioned as a valuable investment for those requiring strict adherence to quality control protocols within the dairy industry.

Importance of Adhering to BS ISO 2173:2003

Implementing the guidelines of BS ISO 2173:2003 not only benefits manufacturers by aligning their products with international standards but also plays a critical role in public health and safety by ensuring that dairy products meet nutritional claims and consumer expectations.

Incorporating this standard into your operational protocols will enhance laboratory efficiency, improve product development times, and contribute to the successful marketing of milk and dairy products. Furthermore, adherence to this standard demonstrates a commitment to quality that can differentiate products in a competitive marketplace.

Conclusion

The BS ISO 2173:2003 standard represents an essential resource for the measurement of milk fat content, providing a robust framework for ensuring the integrity and quality of dairy products. By adopting this standard, organizations in the dairy sector can enhance their operational effectiveness, comply with regulatory requirements, and ultimately provide superior products to consumers.