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GB 19644-2024 PDF in English


GB 19644-2024 (GB19644-2024) PDF English
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GB 19644-2024: PDF in English

GB 19644-2024
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National food safety standard - Milk powder and formulated
milk powder
ISSUED ON: FEBRUARY 08, 2024
IMPLEMENTED ON: FEBRUARY 08, 2025
Issued by: National Health Commission of the People’s Republic of China;
State Administration for Market Regulation.
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Terms and definitions ... 4
3 Technical requirements ... 4
4 Others ... 6
Foreword
This Standard replaces GB 19644-2010 National food safety standard - Milk powder.
Compared with GB 19644-2010, the major changes of this Standard are as follows:
-- Modify the standard name;
-- Remove normative references;
-- Modify terms and definitions;
-- Modify sensory requirements;
-- Modify physical and chemical indicators;
-- Modify microbial limits;
-- Add technical requirements for yak milk powder, camel milk powder, donkey milk
powder and horse milk powder.
National food safety standard - Milk powder and formulated
milk powder
1 Scope
This Standard applies to milk powder (full-fat, skimmed, partially skimmed) and
formulated milk powder.
2 Terms and definitions
2.1 Milk powder
Powdered product made from a single variety of raw milk as raw material.
2.2 Formulated milk powder
Powdered product made from a single variety of raw milk and/or its whole milk (or
skimmed and partially skimmed) processed products as the main raw materials, with
one or more other raw materials (excluding other varieties of whole milk, skimmed and
partially skimmed milk), food additives, and nutritional fortification substances, in
which the milk solids content from the main raw materials is not less than 70%.
3 Technical requirements
3.1 Raw material requirements
3.1.1 Raw milk shall comply with the regulations of GB 19301.
3.1.2 Other raw materials shall comply with corresponding food standards and relevant
regulations.
3.2 Sensory requirements
Sensory requirements shall be in accordance with Table 1.
......
Source: Above contents are excerpted from the PDF -- translated/reviewed by: www.chinesestandard.net / Wayne Zheng et al.