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GB 31638-2016 PDF EnglishSearch result: GB 31638-2016
GB31638-2016: PDF in EnglishGB 31638-2016 GB NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA National Food Safety Standard - Casein 酪蛋白 ISSUED ON. DECEMBER 23, 2016 IMPLEMENTED ON. JUNE 23, 2017 Issued by. National Health and Family Planning Commission of the People 's Republic of China; State Food and Drug Administration. 3. No action is required - Full-copy of this standard will be automatically & immediately delivered to your EMAIL address in 0~60 minutes. Table of Contents 1 Scope ... 3 2 Terms and definitions ... 3 3 Technical requirements ... 3 Annex A Determination of casein ... 6 National Food Safety Standard - Casein 1 Scope This Standard applies to acid casein, enzymatic casein and membrane separation casein. 2 Terms and definitions 2.1 Casein the product made from acid and enzymatic or membrane separation processes using milk and/or dairy product as raw materials; it is a mixture of α, β, κ and γ and its subtypes 2.2 Acid casein the product made from degreasing, acidifying to make casein precipitate then through filtration, washing, drying and other processes using milk and/or dairy product as raw materials 2.3 Enzyme casein the product made from degreasing, rennet to make casein precipitate then through filtration, washing, drying and other processes using milk and/or dairy product as raw materials 2.4 Membrane separation casein the product made from degreasing, membrane separating casein then through concentration, sterilization, drying and other processes using milk and/or dairy product as raw materials 3 Technical requirements 3.1 Raw material requirements The raw material shall comply with the provisions of corresponding standards and/or regulations. 3.2 Sensory requirements The sensory requirements shall comply with Table 1. Annex A Determination of casein A.1 Principle After the sample is sufficiently dissolved, the pH shall be adjusted to 4.6 with acetic acid and sodium acetate solution so as to precipitate casein. Filter to collect casein. The followings are same with the determination principle of Method One or Method Two in GB 5009.5. A.2 Reagents and materials Unless otherwise stated, the reagents used in this method are of analytical grade and water is of grade three specified in GB/T 6682. A.2.1 Sodium bicarbonate (NaHCO3). A.2.2 Sodium tripolyphosphate (Na5P3O10). A.2.3 Glacial acetic acid (CH3COOH). excellent grade pure. A.2.4 Sodium acetate (CH3COONa · 3H2O). A.2.5 Anhydrous sodium acetate (CH3COONa). A.2.6 10% acetic acid solution. pipet 10 mL of glacial acetic acid (A.2.3) in a 100 mL volumetric flask, add water to set volume. A.2.7 Sodium acetate solution (1 mol/L). weigh 41 g of anhydrous sodium acetate (A.2.5) or 68 g of sodium acetate (A.2.4), add water to dissolve and dilute to 500 mL. A.2.8 Sodium acetate - acetic acid buffer solution. respectively pipet 1.0 mL of sodium acetate solution (A.2.7) and 1.0 mL of acetic acid solution (A.2.6) in a 100 mL volumetric flask, add water to set volume. A.2.9 The rest are same with reagents and materials in GB 5009.5. A.3 Instruments and equipment Same with instruments and equipment in GB 5009.5. A.4 Analysis steps A.4.1 Sample processing .......Source: https://www.ChineseStandard.net/PDF.aspx/GB31638-2016 |