BS ISO 23291:2020 - Milk and Milk Products: Guidelines for the Application of In-line and On-line Infrared Spectrometry

In the ever-evolving world of dairy production, precision and efficiency are paramount. The BS ISO 23291:2020 standard is an essential resource for professionals in the dairy industry, providing comprehensive guidelines for the application of in-line and on-line infrared spectrometry in milk and milk products. Released on January 15, 2020, this standard is a crucial tool for ensuring quality and consistency in dairy production processes.

Key Features of BS ISO 23291:2020

• Standard Number: BS ISO 23291:2020
• Pages: 18
• Release Date: January 15, 2020
• ISBN: 978 0 539 01330 6
• Status: Standard

Why Choose BS ISO 23291:2020?

The BS ISO 23291:2020 standard is designed to enhance the quality control processes in the dairy industry by providing detailed guidelines on the use of infrared spectrometry. This technology is pivotal in analyzing the composition of milk and milk products, offering a non-destructive, rapid, and accurate method for quality assessment. By implementing these guidelines, dairy producers can achieve higher levels of product consistency and safety, which are critical in meeting consumer expectations and regulatory requirements.

Benefits of Infrared Spectrometry in Dairy Production

Infrared spectrometry is a powerful analytical tool that offers numerous benefits in the context of dairy production:

• Speed and Efficiency: Infrared spectrometry allows for rapid analysis of milk and milk products, significantly reducing the time required for quality control processes.
• Non-Destructive Testing: This method does not alter or destroy the sample, allowing for continuous monitoring and analysis without waste.
• Accuracy and Precision: Infrared spectrometry provides highly accurate and precise measurements, ensuring that dairy products meet the highest quality standards.
• Cost-Effectiveness: By streamlining the quality control process, infrared spectrometry can lead to cost savings in production and quality assurance.

Comprehensive Guidelines for Implementation

The BS ISO 23291:2020 standard offers detailed instructions on the implementation of in-line and on-line infrared spectrometry in dairy production. These guidelines cover various aspects, including:

• Equipment Selection: Guidance on choosing the appropriate infrared spectrometry equipment to suit specific production needs.
• Installation and Calibration: Step-by-step instructions for the proper installation and calibration of spectrometry equipment to ensure optimal performance.
• Operational Procedures: Best practices for integrating infrared spectrometry into existing production lines, including sample handling and data interpretation.
• Maintenance and Troubleshooting: Tips for maintaining equipment and addressing common issues to minimize downtime and ensure continuous operation.

Enhancing Quality Assurance in Dairy Production

By adhering to the BS ISO 23291:2020 standard, dairy producers can significantly enhance their quality assurance processes. The standard provides a framework for implementing state-of-the-art infrared spectrometry techniques, enabling producers to:

• Ensure Product Consistency: Maintain consistent product quality by accurately monitoring the composition of milk and milk products.
• Meet Regulatory Standards: Comply with national and international quality and safety regulations, reducing the risk of non-compliance penalties.
• Improve Consumer Confidence: Deliver high-quality products that meet consumer expectations, fostering brand loyalty and trust.

Conclusion

The BS ISO 23291:2020 standard is an invaluable resource for dairy industry professionals seeking to enhance their quality control processes through the application of in-line and on-line infrared spectrometry. With its comprehensive guidelines and focus on precision and efficiency, this standard is essential for ensuring the highest levels of product quality and safety in milk and milk products. By implementing these guidelines, dairy producers can achieve greater consistency, compliance, and consumer satisfaction, ultimately driving success in a competitive market.

BS ISO 23291:2020

• 67.100.10 Milk and processed milk products

This document gives guidelines for using infrared spectrometry in in-line and on-line applications for dairy processing. These applications are distinct to those covered in ISO 21543 | IDF 201.

It is applicable, but not limited, to:

• the determination of protein, fat and total solids in liquid milk and milk products using mid and near infrared spectrometry;

• the determination of protein, fat and moisture in solid or semi-solid products, such as milk powder, and butter and liquid dairy streams using near infrared spectrometry.