What is BS 770-8-Determination of nitrogen content in cheese about?
BS 770 is a British standard on methods for chemical analysis of cheese that discusses the determination of nitrogen content in cheese to ensure cheese is safe for consumption.
BS 770-8 is the eighth part of the BS 770 series that describes a reference method for the determination of nitrogen in cheese and processed cheese of all types.
Who is BS 770-8-Determination of nitrogen content in cheese for?
BS 770-8 on the determination of nitrogen content in cheese is useful for:
- Cheese manufacturers
- Food scientists
- Food technologists
- Food laboratories
- Food health and safety departments
Why should you use BS 770-8-Determination of nitrogen content in cheese?
Nitrogen can cause severe damage to the skin and internal organs if mishandled or accidently ingested due to the extremely low temperatures it can maintain. There is also the risk of breathing problems, which may be especially problematic for those that suffer from asthma.
BS 770-8 provides you with guidance on apparatus, sampling, procedures, expression of results, precision, test report, etc.
The reference method and procedures provided by BS 770-8 assist you in the determination of nitrogen content in cheese, improving the quality and subsistence of cheese and ensuring a reduction in the risk to human health due to the consumption of nitrogen content.
With obedience and compliance to BS 770-8, you can enhance cheese’s effectiveness and efficacy and manufacture a standardized high-quality product.
What is changed since the last update?
BS 770-8:1987 supersedes BS 770:1963, which is withdrawn. BS 770-8:1987 has made some technical changes in method chiefly in the use of copper sulphate and in the use of boric acid as the collecting agent as compared to the previous editions BS 770:1963.