ISO 11869 Casein Profiling in Dairy Samples
The ISO standard ISO 11869 provides a detailed methodology for the determination of casein fractions in milk and dairy products. This service is essential for quality managers, compliance officers, R&D engineers, and procurement teams working within the food and feed sector to ensure product consistency and safety. Caseins are proteins that play a crucial role in the texture, stability, and nutritional value of dairy products.
The process involves extracting casein fractions from various milk or dairy samples using specific reagents and analytical methods detailed in ISO 11869. The extracted caseins are then analyzed for their structural composition and concentration. This analysis can be critical for product development, ensuring that the products meet strict quality standards.
The service includes thorough sample preparation, precise extraction of caseins, and advanced instrumental analysis using techniques such as FTIR and HPLC. The results provide detailed information on the types and amounts of casein fractions present in the sample. This data is invaluable for compliance with international standards such as ISO 17604, which deals with the safety aspects of food additives.
For R&D teams, this service can help identify potential improvements to product formulations, ensuring that they meet consumer expectations and regulatory requirements. In procurement, it ensures that purchased ingredients are consistent in quality, supporting supply chain reliability. For compliance officers, it guarantees that products comply with relevant international standards, thereby protecting brand reputation.
The analytical process is rigorous and involves multiple steps: first, the samples undergo thorough cleaning to remove any contaminants or other non-casein substances. Then, specific reagents are used to extract caseins from the sample matrix. The extracted fractions are then analyzed using advanced chromatographic techniques to identify different types of caseins.
The results provide a comprehensive profile of the casein composition in the dairy product, which is critical for understanding its functional properties and ensuring that it meets quality standards. This information can be used to optimize production processes, improve product consistency, and ensure compliance with international regulations.
Understanding casein fractions also aids in assessing the potential allergenicity of a product, as certain caseins are known to trigger allergic reactions in some individuals. By profiling these proteins, laboratories like ours can help manufacturers make informed decisions about ingredient selection and labeling practices.
| Casein Fraction | Functional Properties |
|---|---|
| A-Casein | Primary milk protein; important for curdling and cheese making. |
| B-Casein | Contributes to the texture of dairy products like ice cream and yogurt. |
| K-Casein | Involved in calcium binding, affecting cheese curdling properties. |
| S-Casein | Responsible for the emulsion stability of milk and dairy products. |
The detailed profile provided by this service is essential for maintaining product quality and compliance with international standards. It allows manufacturers to make informed decisions about ingredient selection, formulation optimization, and process control. The results can also be used in research and development efforts aimed at improving the nutritional value and functional properties of dairy products.
Applied Standards
The service is based on ISO 11869: Determination of casein fractions in milk and dairy products by ultrafiltration and sequential precipitation. This standard specifies the procedure for determining the different types of caseins present in a sample. It uses a combination of ultrafiltration and sequential precipitation to separate the various fractions of caseins.
The method is designed to be accurate, precise, and reproducible, ensuring that the results are reliable and consistent across multiple analyses. The standard also provides guidelines for sample preparation, reagent selection, and analytical techniques to ensure that the results are valid and meaningful.
ISO 11869 has been widely adopted by laboratories around the world due to its robustness and versatility. It is applicable to a wide range of dairy products, including milk, cream, butter, cheese, and other processed dairy items. The standard is recognized for its ability to provide detailed information on casein fractions, which is crucial for quality control and product development.
Industry Applications
The application of ISO 11869 in the dairy industry extends beyond just ensuring compliance with international standards. It provides valuable insights into the functional properties of different types of caseins, which can be used to improve product quality and performance.
In cheese making: Profiling casein fractions allows for precise control over curdling rates and cheese texture. This knowledge is essential for producing consistent high-quality cheeses that meet consumer expectations.
In yogurt production: Understanding the role of different caseins in emulsion stability can help optimize fermentation processes, leading to a smoother and more stable end product.
In ice cream formulation: Casein fractions play a key role in determining the texture and mouthfeel of ice cream. Profiling these proteins allows for better control over ingredient selection and processing conditions.
In infant formula development: The allergenic potential of different caseins is an important consideration in formulating safe and effective infant formulas. Casein profiling helps identify potentially problematic fractions, allowing manufacturers to develop hypoallergenic products.
Additionally, the service can be used in quality assurance programs, helping companies ensure that their dairy products consistently meet high standards of quality and safety. This is particularly important in regulated markets where non-compliance can result in costly recalls or reputational damage.
