Overview
ISO 1738:2004 - Butter - Determination of salt content specifies a standardized method for determining the salt content in butter. Developed by the International Organization for Standardization (ISO) in collaboration with the International Dairy Federation (IDF) and AOAC International, this standard provides a reliable and reproducible procedure that benefits butter producers, quality assurance laboratories, and regulatory bodies. ISO 1738:2004 applies to all types of butter containing more than 0.1% (mass fraction) of salt.
By establishing clear guidelines for laboratory analysis, this standard ensures consistency and accuracy when measuring salt content in butter. This fosters product quality and regulatory compliance throughout the dairy industry.
Key Topics
- Scope of Analysis: Applies to all butter varieties with salt content greater than 0.1% by mass.
- Standardized Test Method: Utilizes a titration method where melted butter is treated with boiling water, and the dissolved chlorides are titrated using silver nitrate and potassium chromate (the Mohr procedure).
- Apparatus and Reagents: Specifies the use of analytical-grade reagents, standardized volumetric glassware (burettes, pipettes, measuring cylinders), and appropriate safety and accuracy measures.
- Sampling and Preparation: Details requirements for sample homogeneity and storage to preserve integrity prior to testing.
- Calculation of Results: Provides equations for expressing salt content as a mass fraction and rounding results to the nearest 0.01%.
- Precision and Repeatability: Defines limits for repeatability and reproducibility to ensure reliable inter-laboratory comparison.
- Reporting: Outlines information to be included in test reports for transparency and traceability.
Applications
ISO 1738:2004 is essential for:
- Dairy Processors and Manufacturers: Guaranteeing consistent butter quality and meeting product specifications for domestic and international markets.
- Quality Assurance Laboratories: Providing a recognized, reliable approach to determining butter salt content, which is crucial for flavor, preservation, and consumer health.
- Regulatory Agencies: Enabling effective monitoring and enforcement of food composition standards, labeling, and trade regulations.
- Research and Development: Supporting innovation in butter formulation, particularly for reduced-salt or specialized products.
Accurate assessment of salt content helps ensure butter meets legal and nutritional requirements, and supports food safety objectives.
Related Standards
For comprehensive butter and dairy product testing, the following standards are relevant:
- ISO 707:1997 - Milk and milk products: Guidance on sampling
- ISO 385-1:1984 - Laboratory glassware: Burettes - General requirements
- ISO 648 - Laboratory glassware: One-mark pipettes
- ISO 4788 - Laboratory glassware: Graduated measuring cylinders
- ISO 5725 Series - Accuracy (trueness and precision) of measurement methods and results
These related standards support proper sampling and measurement precision, helping achieve the highest levels of quality assurance and compliance in dairy laboratories.
ISO 1738:2004 provides a unified approach for the determination of salt content in butter, helping the dairy sector maintain quality, fulfill regulatory requirements, and ensure consumer confidence in dairy products. For more detailed procedural and safety guidance, refer to the official ISO 1738:2004 documentation.