What is BS 5086-4-Method for the determination of salt content in butter about?
BS 5086 is a British standard on the analysis of butter that discusses the determination of salt content in butter to enhance the shelf-life of the butter.
BS 5086-4 is the fourth part of the BS 5086 series that describes a reference method for the determination of the salt content of butter of all types.
Who is BS 5086-4-Method for the determination of salt content in butter for?
BS 5086-4 on the method for the determination of salt content in butter is useful for:
- Butter manufacturers
- Food scientists
- Food technologists
- Food laboratories
- Food health and safety departments
Why should you use BS 5086-4-Method for the determination of salt content in butter?
Salt content is expressed as the equivalent content of sodium chloride. Sodium chloride (NaCl) is an important and crucial ingredient of table butter which is responsible for its characteristic flavour, and it also controls microbial growth in butter. Too much sodium chloride in the diet can lead to high blood pressure, heart disease, and stroke.
BS 5086-4 provides you with guidance on apparatus, reference method, procedures, expression of results, expression of result, test report, etc.
The reference method and procedure provided by BS 5086-4 assist you in the determination of salt content in butter, improving the quality and subsistence of butter and ensuring a reduction in the risk to human health due to the high consumption of sodium chloride content.
With obedience and compliance to BS 5086-4, you can enhance butter’s effectiveness and efficacy and manufacture a standardized high-quality product.
