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GB 5420-2021 PDF in English


GB 5420-2021 (GB5420-2021) PDF English
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GB 5420-2021: PDF in English

GB 5420-2021
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard - Cheese
ISSUED ON: FEBRUARY 22, 2021
IMPLEMENTED ON: NOVEMBER 22, 2021
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 ... 5 
4 Others ... 6 
Appendix A Requirements and Conditions for the Claim of Hardness and Fat
Content ... 7 
Foreword
This Standard serves as a replacement of GB 5420-2010 National Food Safety
Standard - Cheese.
In comparison with GB 5420-2010, this Standard has the following main changes:
---The scope is modified;
---The terms and definitions are modified;
---The sensory requirements are modified;
---The microbial limits are modified;
---“4 Others” is added;
---Appendix A is added.
National Food Safety Standard - Cheese
1 Scope
This Standard is applicable to cheese.
2 Terms and Definitions
2.1 Cheese
Cheese refers to mature or immature soft, semi-hard, hard or extra-hard dairy products
(probably be coated), in which, the proportion of whey protein / casein does not exceed
the corresponding proportion (except ricotta cheese) in the milk of cows (or other milk
yielding animals). Cheese is obtained by any of the following methods:
a) After the protein in milk and / or dairy products is coagulated or partially
coagulated under the effect of rennet or other suitable milk coagulants (or
directly use the curd pieces after coagulation as the raw material), add or not
add fermentation bacteria, edible salt, food additives, nutritional fortification
substances; discharge or not discharge (when the protein clot after
coagulation is used as the raw material) whey, the solid or semi-solid product
obtained by fermentation or non-fermentation process;
b) The processing technology includes the coagulation process of protein in milk
and / or dairy products, and endows the finished product with physical,
chemical and sensory characteristics similar to those described in a).
NOTE: Process a) and Process b) can be added with other raw food materials with specific
flavors (the amount of addition does not exceed 8%), such as: white granulated
sugar, garlic and pepper, etc.; the obtained solid-state products may be processed
into a variety of forms and added with other raw food materials (the amount of
addition does not exceed 8%) to prevent product adhesion. The total amount of
other raw food materials with specific flavors and other raw food materials
preventing product adhesion shall not exceed 8%.
2.1.1 Mature cheese
Mature cheese is not used (eaten) immediately after production. Instead, it shall be
stored for a certain time under specific conditions, for example, temperature, so as to
generate characteristics of this type of products through biochemical and physical
changes.
2.1.2 Mold mature cheese
......
Source: Above contents are excerpted from the PDF -- translated/reviewed by: www.chinesestandard.net / Wayne Zheng et al.