BS ISO 19662:2018 Milk. Determination of fat content. Acido-butyrometric (Gerber method)

Standard Number: BS ISO 19662:2018

Pages: 24

Released: 2022-08-10

ISBN: 978 0 539 23171 7

Name: Milk. Determination of fat content. Acido-butyrometric (Gerber method)

Status: Standard

Overview

The BS ISO 19662:2018 standard is an essential document for professionals in the dairy industry, providing a comprehensive method for determining the fat content in milk using the acido-butyrometric (Gerber method). This method is widely recognized for its accuracy and reliability, making it a crucial tool for ensuring the quality and consistency of milk products.

Key Features

• Comprehensive Guidance: The standard offers detailed instructions on the acido-butyrometric (Gerber method), ensuring that users can accurately determine the fat content in milk.
• Industry Standard: As a recognized standard, BS ISO 19662:2018 is trusted by professionals in the dairy industry worldwide.
• Accuracy and Reliability: The Gerber method is known for its precision, providing reliable results that are essential for quality control and product consistency.
• 24 Pages of Detailed Information: With 24 pages of in-depth content, this standard covers all aspects of the fat determination process, from sample preparation to result interpretation.
• Up-to-Date Information: Released on 2022-08-10, this standard reflects the latest advancements and best practices in the field.

Why Choose BS ISO 19662:2018?

Choosing the BS ISO 19662:2018 standard ensures that you are using a method that is both scientifically validated and widely accepted in the dairy industry. The Gerber method, detailed in this standard, is a time-tested technique that has been used for decades to accurately measure the fat content in milk. By adhering to this standard, you can be confident in the quality and consistency of your milk products.

Who Should Use This Standard?

This standard is ideal for:

• Dairy Producers: Ensure the quality and consistency of your milk products by accurately determining fat content.
• Quality Control Laboratories: Utilize a reliable and recognized method for fat determination in milk.
• Regulatory Bodies: Reference a trusted standard when setting and enforcing quality guidelines for milk products.
• Researchers and Academics: Access detailed information on the Gerber method for studies and publications related to dairy science.

Detailed Content

The BS ISO 19662:2018 standard includes:

• Introduction: An overview of the importance of fat determination in milk and the relevance of the Gerber method.
• Scope: Defines the applicability of the standard and the types of milk products it covers.
• Normative References: Lists other standards and documents referenced in the BS ISO 19662:2018.
• Terms and Definitions: Clarifies key terms used throughout the standard.
• Principle: Describes the scientific basis of the Gerber method.
• Reagents and Materials: Details the chemicals and materials required for the fat determination process.
• Apparatus: Lists the equipment needed to perform the Gerber method.
• Sampling: Provides guidelines for collecting and preparing milk samples.
• Procedure: Step-by-step instructions for conducting the fat determination process.
• Calculation: Explains how to calculate the fat content from the test results.
• Precision and Bias: Discusses the accuracy and potential sources of error in the method.
• Test Report: Outlines the information that should be included in the test report.

Benefits of Using the Gerber Method

The Gerber method, as detailed in the BS ISO 19662:2018 standard, offers several advantages:

• Proven Accuracy: The Gerber method is known for its precise and reliable results, making it a trusted choice for fat determination in milk.
• Cost-Effective: The method requires relatively simple equipment and reagents, making it an economical option for many laboratories.
• Ease of Use: With clear instructions and straightforward procedures, the Gerber method is accessible to both experienced professionals and newcomers to the field.
• Wide Applicability: Suitable for various types of milk, including whole milk, skimmed milk, and cream.

Conclusion

The BS ISO 19662:2018 standard is an invaluable resource for anyone involved in the dairy industry. By providing detailed guidance on the acido-butyrometric (Gerber method) for fat determination, this standard ensures that you can achieve accurate and reliable results. Whether you are a dairy producer, quality control professional, regulatory body, or researcher, this standard will help you maintain the highest standards of quality and consistency in your milk products.

BS ISO 19662:2018

This standard BS ISO 19662:2018 Milk. Determination of fat content. Acido-butyrometric (Gerber method) is classified in these ICS categories:

• 67.100.01 Milk and milk products in general

This document specifies a method, the acido-butyrometric or “ Gerber”, for determining the fat content of milk. It is applicable to whole milk and partially skimmed milk.

It is also applicable to milk containing authorized preservatives (potassium dichromate, bronopol).

It does not apply to formalin milk, nor to milks that have undergone a homogenisation treatment.