BS EN ISO 17678:2019 - Milk and Milk Products: Determination of Milk Fat Purity

Discover the essential standard for ensuring the purity of milk fat in dairy products with the BS EN ISO 17678:2019. This comprehensive document provides a detailed methodology for the determination of milk fat purity through the advanced technique of gas chromatographic analysis of triglycerides. Released on July 10, 2019, this standard is a crucial resource for professionals in the dairy industry, quality control laboratories, and regulatory bodies.

Key Features of BS EN ISO 17678:2019

• Standard Number: BS EN ISO 17678:2019
• Pages: 34
• Release Date: July 10, 2019
• ISBN: 978 0 580 51563 7
• Status: Standard

Comprehensive Analysis for Quality Assurance

The BS EN ISO 17678:2019 standard is meticulously crafted to guide you through the process of determining the purity of milk fat using gas chromatographic analysis. This method is renowned for its precision and reliability, making it an indispensable tool for ensuring the quality and authenticity of milk and milk products. By adhering to this standard, you can confidently assess the purity of milk fat, safeguarding consumer trust and meeting regulatory requirements.

Why Choose Gas Chromatographic Analysis?

Gas chromatographic analysis is a sophisticated technique that separates and analyzes compounds that can be vaporized without decomposition. In the context of milk fat purity, this method allows for the accurate identification and quantification of triglycerides, the primary constituents of milk fat. The BS EN ISO 17678:2019 standard provides a detailed protocol for conducting this analysis, ensuring consistent and reliable results.

Benefits of Implementing BS EN ISO 17678:2019

Implementing the BS EN ISO 17678:2019 standard offers numerous benefits, including:

• Enhanced Product Quality: By accurately determining milk fat purity, you can ensure that your products meet the highest quality standards.
• Regulatory Compliance: Adhering to this standard helps you comply with national and international regulations, avoiding potential legal issues.
• Consumer Confidence: Demonstrating a commitment to quality and authenticity builds trust with consumers, enhancing your brand reputation.
• Competitive Advantage: Utilizing advanced analytical techniques sets you apart from competitors, positioning your products as superior in the market.

Who Should Use This Standard?

The BS EN ISO 17678:2019 standard is designed for a wide range of professionals and organizations, including:

• Dairy Manufacturers: Ensure the purity and quality of your milk products to meet consumer expectations and regulatory standards.
• Quality Control Laboratories: Utilize this standard to conduct precise and reliable analyses of milk fat purity.
• Regulatory Bodies: Implement this standard to establish and enforce quality benchmarks for milk and milk products.
• Research Institutions: Leverage the detailed methodology for academic and industrial research purposes.

Conclusion

The BS EN ISO 17678:2019 standard is an invaluable resource for anyone involved in the production, analysis, or regulation of milk and milk products. By providing a clear and detailed methodology for determining milk fat purity, this standard ensures that you can maintain the highest levels of quality and compliance. Invest in the BS EN ISO 17678:2019 standard today to enhance your product quality, build consumer trust, and gain a competitive edge in the dairy industry.

BS EN ISO 17678:2019

This standard BS EN ISO 17678:2019 Milk and milk products. Determination of milk fat purity by gas chromatographic analysis of triglycerides is classified in these ICS categories:

• 67.100.10 Milk and processed milk products

This document specifies a reference method for the determination of milk fat purity using gas chromatographic analysis of triglycerides. The method utilizes the differences in triglyceride fingerprint of milk fat from the individual triglyceride fingerprints of other fats and oils to determine samples which are outside the range normally observed for milk fat. This is achieved by using the defined triglyceride formulae based on the normalized weighted sum of individual triglyceride peaks which are sensitive to the integrity of the milk[6][7]. The integrity of the milk fat can be determined by comparing the result of these formulae with those previously observed for a range of pure milk fat samples[12]. Both vegetable fats and animal fats such as beef tallow and lard can be detected. The method is applicable to bulk milk, or products made thereof, irrespective of the variation in common feeding practices, breed or lactation conditions. In particular, the method is applicable to fat extracted from milk products purporting to contain pure milk fat with unchanged composition, such as butter, cream, milk and milk powder. Because a false-positive result can occur, the method does not apply to milk fat related to these circumstances: a) obtained from bovine milk other than cow's milk; b) obtained from single cows; c) obtained from cows whose diet contained a particularly high proportion of vegetable oils such as rapeseed, cotton or palm oil, etc.; d) obtained from cows suffering from serious underfeeding (strong energy deficit); e) obtained from colostrum; f) subjected to technological treatment such as removal of cholesterol or fractionation; g) obtained from skim milk, buttermilk or whey; h) obtained from cheeses showing increased lipolysis; i) extracted using the Gerber, Weibull?Berntrop or Schmid?Bondzynski?Ratzlaff methods, or that has been isolated using detergents (e.g. the Bureau of Dairy Industries method). With the extraction methods specified in i), substantial quantities of partial glycerides or phospholipids can pass into the fat phase. NOTE 1 In nature, butyric (n-butanoic) acid (C4) occurs exclusively in milk fat and enables quantitative estimations of low to moderate amounts of milk fat in vegetable and animal fats to be made. Due to the large variation of C4, for which the approximate content ranges from 3,1 % fat mass fraction to 3,8 % fat mass fraction, it is difficult to provide qualitative and quantitative information for foreign fat to pure milk fat ratios of up to 20 % mass fraction[11]. NOTE 2 In practice, quantitative results cannot be derived from the sterol content of vegetable fats, because they depend on production and processing conditions. Furthermore, the qualitative determination of foreign fat using sterols is ambiguous. NOTE 3 Due to special feeding practices such as those related to c) and d), false-positive results have sometimes been reported for milk from certain Asian regions[15]. Moreover, grass-only diets such as mountain and, in particular, highland pasture feeding sometimes cause false-positive results, which can be substantiated by a content of conjugated linoleic acid (C18:2 c9t11) of ? 1,3 % fatty acid mass fraction[16][17]. Nevertheless, results conforming to the criteria of milk fat purity specified in this document are accepted, even if samples were undoubtedly produced under conditions reported in this note, including those described in h). NOTE 4 In cases where a positive resu