BS ISO 5550:2006

Overview

BS ISO 5550:2006 specifies a reference method for determining the moisture content in caseins and caseinates. These proteins, derived from milk, are vital in various food technology applications, including dairy products and nutritional supplements. Accurate moisture content measurement is essential for quality control, product formulation, and compliance with food safety regulations.

Key Requirements

The standard outlines a systematic approach to moisture determination, ensuring consistency and reliability in results. Key requirements include:

• Sample Preparation: Proper handling and preparation of samples to avoid contamination and ensure accurate results.
• Methodology: Detailed procedures for drying samples and measuring weight loss to calculate moisture content.
• Calibration: Regular calibration of equipment to maintain measurement accuracy.
• Reporting: Clear guidelines on how to report results, including acceptable limits and tolerances.

Implementation Benefits

Implementing BS ISO 5550:2006 provides several benefits to food manufacturers and compliance professionals:

• Quality Assurance: Ensures that products meet specified moisture content levels, which is crucial for product stability and shelf life.
• Regulatory Compliance: Helps businesses comply with food safety regulations and standards, reducing the risk of non-compliance penalties.
• Consistency: Promotes consistency in product formulation, leading to improved customer satisfaction and brand loyalty.
• Market Competitiveness: Adhering to established standards enhances marketability and consumer trust in products.

Compliance Value

Compliance with BS ISO 5550:2006 not only meets regulatory requirements but also demonstrates a commitment to quality and safety in food production. By following this standard, companies can:

• Enhance Product Integrity: Maintain high standards of product integrity through accurate moisture measurement.
• Facilitate Trade: Ensure products are acceptable in international markets where compliance with ISO standards is often a prerequisite.
• Reduce Liability: Minimise the risk of product recalls and legal issues related to moisture content discrepancies.

In conclusion, BS ISO 5550:2006 serves as a critical reference for the food technology sector, particularly for those involved in the production and quality control of caseins and caseinates. Its implementation not only supports compliance but also enhances overall product quality and marketability.