BS ISO 23291:2020

What is ISO 23291 about?  

ISO 23291 is an International Standard that discusses milk and milk products. 

ISO 23291 specifies gives guidelines for using infrared spectrometry in in-line and online applications for dairy processing. These applications are distinct from those covered in ISO 21543 | IDF 201. 

ISO 23291 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 

Who is ISO 23291 for?  

ISO 23291 on the milk and milk products is relevant to: 

• Dairy industry 
• Manufacturers of milk and milk products 
• Food processing industry 
• Food technologists 
• Quality testing and food safety personnel 
• Regulatory bodies 
• Food research and development agencies 

Why should you use ISO 23291?  

With an increasing need to meet food safety regulations, the dairy processing industry has adopted techniques of infrared spectroscopy to determine the quality of dairy products.  

In this regard, ISO 23291 provides you with standardised guidelines for the application of in-line and on-line infrared spectrometry. As a result, you can effectively and accurately evaluate the authenticity of food products. 

Compliance with ISO 23291 ensures that food products are safe to consume and free from contamination and adulteration. This is vital from the point of view of public health safety as well as commerce.