BS ISO 2920:2004

Overview

BS ISO 2920:2004 provides a reference method for the determination of dry matter in whey cheese. This standard is essential for food technologists and quality control professionals involved in dairy product manufacturing. Accurate measurement of dry matter is crucial for assessing the quality and consistency of whey cheese, which is a by-product of cheese production.

Key Requirements

The standard outlines a systematic approach for determining the dry matter content in whey cheese. Key requirements include:

• Sample Preparation: Proper sampling techniques must be employed to ensure representative samples are analysed.
• Analytical Procedures: The method specifies the use of drying techniques to remove moisture from the sample, followed by weighing to determine dry matter content.
• Calibration and Validation: Instruments used in the analysis must be calibrated and validated to ensure accuracy and reliability of results.

Implementation Benefits

Adopting BS ISO 2920:2004 offers several practical benefits for food manufacturers:

• Quality Control: Regular determination of dry matter content helps maintain product quality and consistency, which is vital for consumer satisfaction.
• Regulatory Compliance: Compliance with this standard aids in meeting food safety regulations and industry requirements, reducing the risk of non-compliance penalties.
• Enhanced Product Development: Understanding dry matter content can inform product formulation and innovation, leading to improved product offerings.

Compliance Value

Compliance with BS ISO 2920:2004 is not merely a regulatory obligation; it is a strategic advantage. By adhering to this standard, organisations can:

• Build Trust: Demonstrating compliance with recognised standards enhances credibility with customers and stakeholders.
• Improve Market Position: Companies that consistently produce high-quality products are better positioned in competitive markets.
• Facilitate International Trade: Compliance with international standards can ease the export process and open new markets.

In conclusion, BS ISO 2920:2004 is a vital standard for the dairy industry, ensuring that whey cheese is produced and evaluated to the highest quality standards. Implementing this standard not only supports compliance but also drives operational excellence and product innovation.