BS ISO 488:2008

Overview

BS ISO 488:2008 specifies the method for determining the fat content in milk using Gerber butyrometers. This standard is crucial for ensuring the quality and compliance of milk products in the food technology sector. Accurate measurement of fat content is essential for nutritional labelling, quality control, and regulatory compliance.

Key Requirements

The standard outlines the procedures and equipment necessary for the determination of fat content in milk. Key requirements include:

• Sample Preparation: Proper sample collection and preparation are vital to obtain accurate results.
• Equipment Specifications: The use of calibrated Gerber butyrometers is mandated, ensuring consistent and reliable measurements.
• Testing Procedure: Detailed step-by-step instructions for conducting the fat determination test are provided, ensuring reproducibility.
• Quality Control: Regular calibration and maintenance of equipment are necessary to uphold the integrity of results.

Implementation Benefits

Implementing BS ISO 488:2008 offers several benefits for organisations involved in dairy production and quality assurance:

• Improved Accuracy: The standard provides a scientifically validated method for fat content analysis, enhancing the reliability of results.
• Regulatory Compliance: Adhering to this standard helps organisations meet national and international food safety regulations.
• Consumer Trust: Accurate labelling of fat content fosters consumer confidence in dairy products, promoting brand loyalty.
• Operational Efficiency: Standardised procedures streamline testing processes, reducing time and resource expenditure.

Compliance Value

Compliance with BS ISO 488:2008 is essential for businesses aiming to maintain high standards in food safety and quality. The standard aligns with international guidelines, such as IDF 105:2008, ensuring that organisations can compete in global markets. By implementing this standard, companies can:

• Avoid Legal Issues: Compliance reduces the risk of legal challenges related to food safety and product quality.
• Enhance Marketability: Products that meet recognised standards are more appealing to consumers and retailers.
• Facilitate Trade: Adhering to international standards simplifies trade agreements and export processes.

In conclusion, BS ISO 488:2008 is a fundamental standard for the dairy industry, providing a reliable method for the determination of fat content in milk. Its implementation not only ensures compliance with regulatory requirements but also enhances product quality and consumer trust.