GB/T 21732-2008 PDF English
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| GB/T 21732-2008 | English | 70 |
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GB/T 21732-2008: Milk Beverages---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GBT21732-2008
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.160.20
X 51
Milk Beverages
含乳饮料
Issued on: APRIL 21, 2008
Implemented on: NOVEMBER 1, 2008
Issued by. General Administration of Quality Supervision, Inspection and
Quarantine;
Standardization Administration Committee.
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Normative References ... 4
3 Term and Definition ... 5
4 Product Classification ... 5
5 Technical Requirements ... 6
6 Test Methods ... 7
7 Inspection Rules ... 8
8 Marking, Packing, Transport and Storage ... 9
Foreword
The former industry standard QB/T 1554-1992 "Lactobacillus Beverage" shall
be abolished from the implementation date of this standard.
This standard was proposed by China National Light Industry Council.
This standard shall be under the jurisdiction of the National Technical
Committee on Food Industry of Standardization Administration of China -
Technical Sub-committee of Beverage.
Drafting organizations of this standard. Technical Committee of China Beverage
Industry Association, Hunan Taizinai Biological Technology Co., Ltd., Hangzhou
Wahaha Group Co., Ltd., Lebaishi (Guangdong) Food Beverage Co., Ltd., Xi'an
Yinqiao Biological Science And Technology Co., Ltd., Chongqing Sangao Dairy
Co., Ltd., Shijiazhuang Sanlu Group Co., Ltd., Otsuka (China) Investment Co.,
Ltd., Inner Mongolia Yili Industrial Group Co., Ltd., Inner Mongonia Mengniu
Dairy (group) Co., Ltd., Nestle (China) Co., Ltd., V V Food & Beverage Co., Ltd.
and Shandong Tubage Group Co., Ltd.
Chief drafting staffs of this standard. Sheng Yanling, Zhai Penggui, Qu
Zhengsheng, Liu Shuying, He Tao, Zhang Guihai, Li Xuetuo, Li Qin, Liu Weixing,
Di Xuefeng, Sun Xin, Luo Bo and Li Yunan.
Milk Beverages
1 Scope
This standard specifies the product classification, technical requirements,
testing methods, inspection rules, marking, packing, transport and storage of
milk beverages.
This standard is applicable to milk beverages.
2 Normative References
The following standards contain the provisions which, through reference in this
text, constitute the provisions of this standard. For dated reference, the
subsequent amendments (excluding correction) or revisions of these
publications do not apply. However, all parties who reach an agreement based
in this standard are encouraged to study whether the latest edition of these
documents is applicable. For undated references, the latest edition of the
normative standard referred to applies.
GB 2760 Hygienic Standards for Uses of Food Additives
GB/T 4789.35 Microbiological Examination of Food Hygiene - Examination
of Lactic Acid Bacteria in Yoghurt Beverage
GB/T 5009.5 Determination of Protein in Foods
GB/T 5009.29 Determination of Sorbic Acid and Benzioc Acid in Foods
GB/T 5009.46 Method for Analysis of Hygienic Standard of Milk and Milk
Products
GB 7718 General Standard for the Labeling of Prepackaged Foods
GB 11673 Hygienic Standard for Milk Beverage
GB 13432 General Standard for the Labeling of Prepackaged Foods for
Special Dietary Uses
GB 14880 Hygienic Standard for the Use of Nutritional Fortification
Substances in Foods
GB 16321 Hygienic Standard for Lactobacillus Beverage
3 Term and Definition
The following terms and definitions apply to this standard.
3.1 Milk beverage
The beverages that are prepared or fermented by adding water and proper
quantity of accessory ingredients in milk or milk products. Mild beverage is also
called as milk drinks and mild potables.
4 Product Classification
4.1 Prepared milk beverage
The beverage which is prepared with milk or milk products by adding water,
white granulated sugar and (or) one or several kinds of such ingredients as
sweetening agent, sour agent, fruit juice, tea, coffee, plant extracting solution,
etc.
4.2 Fermented milk beverage
The beverage which mixes the milky liquid (obtained by cultivating and
fermenting milk or milk product with beneficial bacteria, such as lactobacillus),
water, white granulated sugar and (or) one or several kinds of such ingredients
as sweetening agent, sour agent, fruit juice, tea, coffee, plant extracting solution,
etc. Lactobacillus beverage is of this type. The fermented mild beverage is
classified into pasteurized (non-viable) type and unpasteurized (viable) type.
Fermented milk beverage may also be called as sour milk beverage and sour
mild drink.
4.3 Lactobacillus beverage
The beverage which mixes the milky liquid (obtained by and fermenting milk or
milk product with lactobacillus), water, white granulated sugar and (or) one or
several kinds of such ingredients as sweetening agent, sour agent, fruit juice,
Test according to the methods specified in GB 11673, GB 16321 and GB/T
5009.46.
6.4 Lactobacillus index
Test according to the methods specified in GB/T 4789.35.
7 Inspection Rules
7.1 Sampling method and sampling quantity
Take twelve minimal independent packets randomly from each batch for exit-
factory inspection. Among them, six are for inspection on sensory index and
physiochemical indexes; two for microbe inspection; and the rest are for
reserved-use. Take twelve minimal independent packets randomly from each
batch for type inspection. Among them, six are for inspection on sensory index
and physiochemical indexes; two for microbe inspection; and the reset are for
reserved-use.
7.2 Exit-factory inspection
7.2.1 The quality management department of the manufacturer determines
the product lots according to the corresponding rules.
7.2.2 The items of exit-factory inspection include. protein, sense, lactobacillus
count (viable product), aerobic bacteria count (non-viable product) and coliform
bacteria.
7.2.3 Each batch of products shall be conducted by exit-factory inspection; it
shall not be delivered if not qualified.
7.3 Type inspection
7.3.1 See 5.1~5.4 of technical requirements for type inspection items.
7.3.2 The type inspection is carried out once a year, or under any of the
following cases.
- When raw material, process and equipment are greatly changed;
- When production is restored after long shutdown;
- When exit-factory inspection result significantly differs from the regular
production;
- When requirements are proposed by national quality supervision
organization.
7.4 Inspection of unpasteurized (viable) samples
Inspection shall be carried out timely or stored at a temperature between 2°C
~10°C if an instant inspection is not available.
7.5 Judgment rules
The batch of the products is judged as unqualified and re-inspection is not
permitted if the indexes of aerobic bacteria count, coliform bacteria, mould,
yeast and pathogenic bacteria fail to comply with this standard. If other items,
excluding the above-mentioned microbe indexes, are unqualified through
inspection, then double quantity of samples may be taken from that batch to re-
inspect the unqualified items. If there is still one item is unqualified, then this
batch of products shall be judged as unqualified.
8 Marking, Packing, Transport and Storage
8.1 Marking
8.1.1 The product marking shall meet the requirements of GB 7718 and GB
13432 and the relevant laws and regulations; the protein content shall be
indicated.
8.1.2 Unpasteurized (viable) type or pasteurized (non-viable) type shall be
marked on the product label of fermented milk beverage and lactobacillus
beverage.
8.1.3 Viable lactobacillus count shall be indicated for unpasteurized (viable)
fermented milk beverage and unpasteurized (viable) lactobacillus beverages;
the temperature for transport and storage shall also be indicated.
8.2 Packing
Packing materials and containers shall meet the requirements of relevant
standard.
8.3 Transport
......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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