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GB 5420-2021 PDF English

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GB 5420-2021: National Food Safety Standard - Cheese
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Status: Valid

GB 5420: Evolution and historical versions

Standard IDContents [version]USDSTEP2[PDF] deliveryName of Chinese StandardStatus
GB 5420-2021English80 Add to Cart 0-9 seconds. Auto-delivery National Food Safety Standard - Cheese Valid
GB 5420-2010English90 Add to Cart 0-9 seconds. Auto-delivery National food safety standard -- Cheese Obsolete
GB 5420-2003English239 Add to Cart 2 days Hygienic standard for cheese Obsolete
GB 5420-1985English199 Add to Cart 2 days Hard cheese Obsolete

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GB 5420-2021: National Food Safety Standard - Cheese

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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. 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. 2.1.3 Immature cheese (including fresh cheese) Immature cheese refers to cheese that can be used (eaten) soon after production.

3 Technical Requirements

3.1 Requirements for Raw Materials 3.1.1 Raw milk. it shall comply with the stipulations of GB 19301. 3.1.2 Coating. it shall comply with corresponding standards and relevant regulations. 3.2 Sensory Requirements The sensory requirements shall comply with the stipulations of Table 1. 3.3 Limits of Pollutants and Mycotoxins 3.4 Microbial Limits 3.4.1 The limit of pathogenic bacteria shall comply with the stipulations of GB 29921. 3.4.2 The limit of microorganisms shall comply with the stipulations of Table 2. 3.5 Food Additives and Nutritional Fortification Substances

4 Others

4.1 Cheese can also be called “milk curd”. 4.2 The product label shall clearly indicate the transportation and storage temperature.

Appendix A

Requirements and Conditions for the Claim of Hardness and Fat Content The requirements and conditions for the claim of hardness or fat content before the product name “cheese” are shown in Table A.1. ......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.


      

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