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QB/T 5395-2019 (QB/T5395-2019)

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QB/T 5395-2019: PDF in English (QBT 5395-2019)
QB/T 5395-2019
ICS 67.100.10
Classification No.: X 16
Concentrated Milk
Issued by: Ministry of Industry and Information Technology of PRC
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Normative References ... 4
3 Terms and Definitions ... 4
4 Requirements ... 5
5 Test Methods ... 6
6 Inspection Rules ... 7
7 Marking, Packaging, Transportation and Storage ... 8
Concentrated Milk
1 Scope
This Standard specifies the terms and definitions, requirements, test methods,
inspection rules, marking, packaging, transportation and storage of concentrated milk.
This standard is applicable to full-cream, skimmed and partially-skimmed concentrated
milk used as raw materials.
2 Normative References
The following documents are essential to the application of this document. For the
dated documents, only the versions with the dates indicated are applicable to this
document; for the undated documents, only the latest version (including all the
amendments) are applicable to this document.
GB 2761 National Food Safety Standard - Fungi Toxins in Food
GB 2762 National Food Safety Standard - Maximum Levels of Contaminants in
GB 5009.5 National Food Safety Standard - Determination of Protein in Foods
GB 5009.6 National Food Safety Standard - Determination of Fat in Foods
GB 5009.237 National Food Safety Standard - Determination of pH Value of Food
GB 5413.39 National Food Safety Standard - Determination of Nonfat Total Milk
Solids in Milk and Milk Products
GB 7718 National Food Safety Standard - Standard for Nutrition Labelling of
Prepackaged Foods
GB 19301 National Food Safety Standard - Raw Milk
GB 19645 National Food Safety Standard - Pasteurized Milk
3 Terms and Definitions
For the purpose of this document, the following terms and definitions apply.
4.6 Limits of microorganisms
Products using heat treatment process shall conform to the provisions of Table 3 in GB
19645. Products using cold treatment processes such as ultrafiltration or reverse
osmosis, after being diluted in equal proportions according to concentration multiples,
shall conform to the provisions of the microorganism limits specified in GB19301.
5 Test Methods
5.1 Sensory requirements
Liquid (semi-solid) concentrated milk: Take an appropriate amount of sample and place
it in a 50mL beaker. Observe its color and structural state under natural light. Smell its
odor. Rinse with warm water and taste it.
Solid concentrated milk: Take an appropriate amount of sample; place it in a clean, dry
white porcelain dish; observe its color and appearance under natural light. Smell its
odor. Rinse with warm water and taste it.
5.2 Protein
Test according to the method specified in GB 5009.5.
5.3 Fat
Test according to the method specified in GB 5009.6.
5.4 Non-fat milk solid
Test according to the method specified in GB 5413.39.
5.5 pH
5.5.1 Sample preparation
It shall be carried out according to the method of 5.5.2 ~ 5.5.4; and other test
procedures shall be carried out according to the method specified in GB 5009.237.
5.5.2 Sampling
The samples received by the laboratory shall be representative and not damaged or
changed during transportation and storage. Take representative samples.
5.5.3 Homogenized samples
For liquid or semi-solid samples stored at room temperature, use mechanical
equipment (high-speed rotating cutter or food mixer with crushing function, etc.) to
homogenize the sample. Take care to avoid the sample temperature exceeding 25°C.
For samples that are solid due to freezing, take (200 ± 5) g (accurate to 0.01g) of
samples to be homogenized and thawed in the above mechanical equipment. Note
that the entire homogenization and thawing process does not exceed 0.5h; put the
sample in sealed containers to prevent deterioration and composition changes.
The sample shall be analyzed as soon as possible. For samples stored at room
temperature, no more than 24h after homogenization; for samples stored frozen, no
more than 1h after thawing and homogenization.
5.5.4 Heterogeneous samples
Select a representative pH test point among the samples, and continuous to operate
according to the heterogeneous sample in GB 5009.237.
6 Inspection Rules
6.1 Group batch
The quality management department of the production enterprise determines the batch
of products in accordance with the corresponding rules.
6.2 Random-sampling
Products are randomly sampled in batches.
For pre-packaged products, take 5 pieces of packaging samples. For large package
products over 10kg, 500 mL (g) of products may be sub-packed from the 5 packaged
samples that are respectively taken as the samples; and the total sampling amounts
of samples shall be no less than 2500 mL (g).
For milk storage tank products, first start the mechanical stirring device to stir the milk
storage tank for at least 5 minutes before sampling. For milk storage tanks that do not
have mechanical stirring equipment, use a manual stirrer to probe into the bottom of
the tank before sampling, and stir from bottom to top evenly. After the sample is
thoroughly mixed, use a sampler such as a liquid milk bucket to sample from three
points at the surface, middle and bottom. Mix the samples collected at three points into
the container and mix them thoroughly; then use a sampling bottle to divide into three
parts. The total amount of each sample is no less than 3 times the test detection
amount. The sampler shall comply with the relevant standards.
6.3 Exit-factory inspection
Before leaving the factory, the quality inspection department of the production
enterprise shall inspect the products batch by batch according to the provisions of this
(Above excerpt was released on 2020-05-16, modified on 2021-06-07, translated/reviewed by: Wayne Zheng et al.)
Source: https://www.chinesestandard.net/PDF.aspx/QBT5395-2019