Overview
ISO 8851-2:2004 (IDF 191-2:2004) is an international standard developed by the International Organization for Standardization (ISO) and the International Dairy Federation (IDF). This standard sets out a routine method for the determination of the non-fat solids content in butter, providing internationally recognized guidance for laboratories in the dairy sector. The determination of non-fat solids-comprising proteins, carbohydrates, and minerals but excluding fats and moisture-is crucial for verifying product quality, regulatory compliance, and accurate nutritional labeling.
The method is applicable to all types of butter, ensuring reliable and consistent results, and supports quality control in both production and analysis laboratories.
Key Topics
- Non-Fat Solids Content Definition: Measurement of substances in butter other than fat and moisture, reported as percentage by mass.
- Routine Analytical Procedure:
- Evaporation of moisture from a known mass of butter.
- Extraction of fat using petroleum ether.
- Determination of the residual mass, representing the non-fat solids.
- Equipment and Safety:
- Use of laboratory-grade apparatus such as analytical balances, drying ovens, and beakers.
- Handling requirements for volatile and flammable solvents like petroleum ether.
- Compliance with health and safety protocols.
- Sample Preparation:
- Ensuring homogeneous butter samples and correct storage before testing.
- Adherence to recommended sampling guidelines for representativeness.
- Precision and Reporting:
- Describes repeatability and reproducibility limits, ensuring confidence in test results.
- Requirements for comprehensive test reporting, including method references and sample identification.
Applications
The determination of non-fat solids content in butter offers several practical applications across the dairy industry:
- Quality Control: Assures that butter products meet declared and regulatory specifications for non-fat solids, affecting texture, taste, and shelf-life.
- Regulatory Compliance: Satisfies requirements for legal labeling, import/export documentation, and standards set by food safety authorities.
- Nutritional Analysis: Facilitates accurate nutritional labeling, helping consumers make informed choices and supporting dietary guidelines.
- Production Optimization: Enables producers to monitor and adjust formulations, ensuring product uniformity and optimizing yield.
- Research and Development: Supports innovation by providing robust analytical methods for characterizing butter in product development projects.
Related Standards
ISO 8851-2:2004 is part of a series of standards covering key compositional analyses for butter:
- ISO 8851-1 | IDF 191-1: Butter – Determination of moisture content (Routine methods)
- ISO 8851-3 | IDF 191-3: Butter – Calculation of fat content (Routine methods)
Additional references include:
- ISO 707: Milk and milk products - Guidance on sampling
- ISO 5725-1 / -2: Accuracy (trueness and precision) of measurement methods and results
By adhering to these harmonized international standards, laboratories and producers can ensure consistent butter quality, comply with global trade requirements, and build consumer trust through reliable food labeling and practices.
Keywords: ISO 8851-2, butter analysis, dairy quality control, non-fat solids, butter testing, international standards, food composition, routine analysis