GB 19646-2025 English PDF

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GB 19646-2025: National food safety standard - Cream,butter and anhydrous milkfat
Status: Valid

GB 19646: Historical versions

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB 19646-2025	129	Add to Cart	3 days	National food safety standard - Cream,butter and anhydrous milkfat	Valid
GB 19646-2010	70	Add to Cart	Auto, < 3 mins	National food safety standard -- Cream, butter and anhydrous milk fat	Valid
GB 19646-2005	239	Add to Cart	2 days	Hygienic standard for cream and butter	Obsolete

Similar standards

GB 19644   GB 19643   GB 19640   GB 14930.2   

Basic data

Standard ID: GB 19646-2025 (GB19646-2025)
Description (Translated English): National food safety standard - Cream,butter and anhydrous milkfat
Sector / Industry: National Standard
Classification of Chinese Standard: X09
Word Count Estimation: 6,642
Issuing agency(ies): National Health Commission of the People's Republic of China, State Administration for Market Regulation

GB 19646-2010: National food safety standard -- Cream, butter and anhydrous milk fat

---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
National food safety standard - Cream, butter and anhydrous milk fat National Standards of People's Republic of China National Food Safety Standard Cream, butter and butteroil National food safety standard Cream, butter and anhydrous milkfat People's Republic of China Ministry of Health issued Issued on. 2010-03-26 2010-12-01 implementation

Foreword

This standard corresponds to the Codex Alimentarius Commission (CAC) of the standard Codex Stan 279-1971 (Revision 1999, Amendment 2003, 2006) Codex Standard for Butter, Codex Stan 280-1973 (Revision 1999, Amendment 2006) Codex Standard for Milkfat Products, Codex Stan 288-1976 (Revision 2003, Amendment 2008) Codex Standard for Cream and Prepared Creams, this standard and Codex Stan 279-1971 (Revision 1999, Amendment 2003,2006), Codex Stan 280-1973 (Revision 1999, Amendment 2006), Codex Stan 288-1976 (Revision 2003, Amendment 2008) of non-equivalent. This standard replaces GB 19646-2005 "cream, cream health standards" and GB/T 5415-2008 "cream" in some indicators, GB/T 5415-2008 "cream" involved in this standard indicators of this standard shall prevail. This standard compared with GB 19646-2005, the main changes are as follows. - The standard name changed to "cream, butter and butteroil"; - Modify the "scope" of the description; - Added "Terms and Definitions"; - Modify the "sensory indicators"; - Increase the acidity of the cream indicators; - An increase of non-fat milk solids index; - "Limits of contaminants," a direct reference to the provisions of GB 2762; - "Limits of Mycotoxins" direct reference to the provisions of GB 2761; - Modify the "microbial indicators" representation; - Added nutrition fortifier requirements. This standard replaces the standards previously issued as follows. --GB 19646-2005. National Food Safety Standard Cream, butter and butteroil

1 Scope

This standard applies to cream, butter and butteroil.

2 Normative references

The standard file referenced in the application of this standard is essential. For dated references, only the edition date of the note Apply to this standard. For undated references, the latest edition (including any amendments) applies to this standard.

3 Terms and Definitions

3.1 cream cream With milk as raw material, the separated portion of fat-containing, with or without the addition of other ingredients, food additives and nutritional supplements, processed Fat content made 10.0% to 80.0% of the products. 3.2 butter (butter) butter With milk and (or) cream (fermented or unfermented) as raw materials, with or without the addition of other ingredients, food additives and nutritional supplements, Made by processing the fat content of not less than 80.0% products. 3.3 butteroil (anhydrous butter) anhydrous milkfat With milk and (or) butter or cream (fermented or unfermented) as raw materials, with or without food additives and nutritional supplements, dried Processed into fat content of not less than 99.8% of the product. 4. Technical Requirements 4.1 Requirements for raw materials 4.1.1 Raw milk. should comply with GB 19301 requirements. 4.1.2 Other materials. should comply with appropriate safety standards and/or the relevant provisions. 4.2 Sensory requirements. comply with Table 1. Table 1 Sensory requirements 4.3 Physical indicators. to comply with Table 2. Table 2. Physical and chemical indicators Indicators Project Cream butter anhydrous butter Testing method Moisture/(%) ≤ - 16.0 0.1 GB 5009.3 cream according to the method of determination; Anhydrous butter by GB 5009.3 in the Karl Fischer method for the determination Fat/(%) ≥ 10.0 80.0 99.8 GB 5413.3a Acidity b/(ºΤ) ≤ 30.0 20.0 - GB 5413.34 Non-fat milk solids c/(%) ≤ - 2.0 - - a anhydrous butter fat (%) = 100% - Moisture (%). b does not apply to fermented cream based products. c milk solids non-fat (%) = 100% - Fat (%) - Water (%) (salt butter salt content should be subtracted). 4.4 Limits of contaminants. shall comply with the provisions of GB 2762. 4.5 Limits of Mycotoxins. should comply with the provisions of GB 2761. 4.6 Microbiological 4.6.1 canning process or UHT cream products processing technology should be commercially sterile requirements, according to GB/T 4789.26 regulations Given way to test. 4.6.2 Other products comply with Table 3. Table 3 microbiological limits A sampling program and limited (if not specified, are CFU/g or CFU/mL representation) project ncm M Testing method Total number of colonies b 5 2 10000 100000 GB 4789.2 Coliform 5 2 10 100 GB 4789.3 Plate Count Staphylococcus aureus 5 1 10 100 GB 4789.10 Plate Count Salmonella 5 0 0/25g (mL) - GB 4789.4 Project requires test methods Color Was uniform milky white, cream or corresponding materials shall be Color. Taste, smell It has cream, butter, anhydrous butter or corresponding materials shall be Taste and odor, no smell. Organization Status Uniform, allowing a precipitate corresponding accessories, without normal Vision visible foreign matter. Take appropriate 50mL sample is placed in a beaker and watch in natural light Observing the color and texture. Smell it, gargle with warm water, Tasting it. Table 3 (Continued) A sampling program and limited (if not specified, are CFU/g or CFU/mL representation) project ncm M Testing method Mold ≤ 90 GB 4789.15 Analysis and treatment of a sample according to GB 4789.1 and GB 4789.18 execution. b does not apply to fermented cream based products. 4.7 Food additives and nutritional supplements 4.7.1 Food additives and nutritional supplements quality shall comply with relevant safety standards and regulations. 4.7.2 Food additives and nutrition enhancers should comply with the provisions of GB 2760 and GB 14880. ......

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