GB 19302-2025 PDF English
GB 19302: Historical versions
| Standard ID | USD | BUY PDF | Delivery | Standard Title (Description) | Status |
| GB 19302-2025 | 65 | Add to Cart | Auto, 9 seconds. | National food safety standard - Fermented milk | Valid |
| GB 19302-2010 | 149 | Add to Cart | 2 days | National food safety standard Fermented milk | Valid |
| GB 19302-2003 | 239 | Add to Cart | 2 days | Hygienic standard for yoghurt | Obsolete |
GB 19302-2025: National food safety standard - Fermented milk
---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GB19302-2025GB NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA National food safety standard - Fermented milk Issued on: MARCH 16, 2025 Implemented on: SEPTEMBER 16, 2026 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... 7Foreword
This Standard replaces GB 19302-2010 “National food safety standard - Fermented milk”. Compared with GB 19302-2010, the main changes of this Standard are as follows. - MODIFY the scope; - MODIFY the terms and definitions; - MODIFY the sensory requirements; - MODIFY the physical and chemical indicators; - MODIFY the microbial limits; - MODIFY Clause 4 “Others”. National food safety standard - Fermented milk1 Scope
This Standard applies to fermented milk and flavored fermented milk.2 Terms and definitions
2.1 Fermented milk A product made from one or more of raw cow (sheep) milk, concentrated milk for food industry, and milk powder as raw materials, with a reduction in pH after sterilization and fermentation. 2.1.1 Yogurt A product made from one or more of raw cow (sheep) milk, concentrated milk for food industry, and milk powder as raw materials, sterilized, inoculated with thermophilic Streptococcus salivarius and Lactobacillus delbrueckii subsp. bulgaricus. 2.2 Flavored fermented milk A product made from one or more of not less than 80 % of raw cow (sheep) milk, concentrated milk for food industry, and milk powder as main raw materials, with other raw materials added, with a reduction in pH after sterilization and fermentation, and with or without food additives, nutritional enhancers, fruits, vegetables, grains, etc. added before or after fermentation. “Not less than 80 %” means that the content of milk solids in every 100 g of fermented milk (excluding fruits, vegetables, and grains) is not less than the content of milk solids in 80 g of milk. 2.2.1 Flavored yogurt A product made from one or more of not less than 80 % of raw cow (sheep) milk, concentrated milk for food industry, and milk powder as main raw materials, with other raw materials added, sterilized, inoculated with thermophilic Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, and with or without food additives, nutritional fortifiers, fruits, vegetables, grains, etc. before or after fermentation. “Not less than 80 %” means that the content of milk solids in every 100 g of fermented milk (excluding fruits, vegetables, and grains) is not less than the content of milk solids in 80 g of milk. ......Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
