GB 25190-2010 English PDF

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GB 25190-2010: [Including 2025XG1] National food safety standard Sterilized milk
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB 25190-2010	199	Add to Cart	3 days	[Including 2025XG1] National food safety standard Sterilized milk	Valid

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Basic data

Standard ID: GB 25190-2010 (GB25190-2010)
Description (Translated English): [Including 2025XG1] National food safety standard Sterilized milk
Sector / Industry: National Standard
Classification of Chinese Standard: C53;X16
Classification of International Standard: 67.100.10
Word Count Estimation: 8,870
Date of Issue: 2010-03-26
Date of Implementation: 2010-12-01
Older Standard (superseded by this standard): GB 19645-2005; GB 5408.2-1999 ial
Regulation (derived from): Circular of the Ministry of Health (2010)7
Issuing agency(ies): Ministry of Health of the People's Republic of China
Summary: This Chinese standard applies to whole milk, skimmed milk and partly skimmed sterilized.

GB 25190-2010: [Including 2025XG1] National food safety standard Sterilized milk

---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
National food safety standard Sterilized milk National Standards of People's Republic of China National Food Safety Standard Sterilized milk National food safety standard Sterilized milk People's Republic of China Ministry of Health issued Issued on. 2010-03-26 2010-12-01 implementation

Foreword

This standard replaces GB "pasteurized, sterilized milk hygiene standards" and GB 5408.2-1999 "sterilized milk" in section 19645-2005 Indicators, GB 5408.2-1999 "sterilized milk" involved in this standard indicators of this standard shall prevail. This standard compared with GB 19645-2005, the main changes are as follows. - The "pasteurized, sterilized milk hygiene standards" into "pasteurized milk", "sterilized milk", "modulation milk" three criteria, This standard is "sterilized milk"; - Modify the "scope" of the description; - Clear the "Terms and Definitions"; - Modify the "sensory indicators"; - Cancel the skim, part-skim fat product requirements; - An increase of goat milk protein requirements; - Will be limited to "physical and chemical indicators" acidity values require modification in the range of values; - Abolition of the "residues of veterinary drugs targets"; - Abolition of the "pesticide residues targets"; - "Limits of contaminants," a direct reference to the provisions of GB 2762; - "Limits of Mycotoxins" direct reference to the provisions of GB 2761; - Abolition of the "food additive" requirements; - Modify the "ID" requirement. This standard replaces the standards previously issued as follows. --GB 19645-2005. National Food Safety Standard Sterilized milk

1 Scope

This standard applies to whole milk, skim milk and partly skimmed sterilized.

2 Normative references

The standard file referenced in the application of this standard is essential. For dated references, only the edition date of the note This applies to this standard. For undated references, the latest edition (including any amendments) applies to this standard.

3 Terms and Definitions

3.1 UHT milk ultra high-temperature milk Student cattle (sheep) milk as raw material, with or without added reconstituted milk, under continuous flow conditions, heating to at least 132 ℃ and maintained for a Sterilization short period of time, and then the aseptic filling processes made of liquid products. 3.2 maintaining retort sterilized milk sterilized milk Student cattle (sheep) milk as raw material, with or without added reconstituted milk, whether through preheating, after filling and sealed off by Bacteria processes made liquid products. 4. Technical Requirements 4.1 Requirements for raw materials 4.1.1 Raw milk. shall comply with the provisions of GB 19301. 4.1.2 Milk. shall comply with the provisions of GB 19644. 4.2 Sensory requirements. comply with Table 1. Table 1 Sensory requirements Project requires test methods Milky white or slightly yellow color. Taste, smell has the inherent flavor of milk, no smell. State organization was uniform liquid, no clot, no precipitation, no Normal vision visible foreign matter. Take appropriate 50mL sample is placed in a beaker, under natural light Observe the color and texture. Smell it with warm water Taste after gargling. 4.3 Physical indicators. to comply with Table 2. Table 2. Physical and chemical indicators Item Index Test Method Fat a/(g/100g) ≥ 3.1 GB 5413.3 Protein/(g/100g) Milk ≥ Roquefort ≥ 2.9 2.8 GB 5009.5 Non-fat milk solids/(g/100g) ≥ 8.1 GB 5413.39 Acidity/(ºΤ) Milk Roquefort 12 to 18 6 to 13 GB 5413.34 It applies only to a sterilized whole milk. 4.4 Limits of contaminants. shall comply with the provisions of GB 2762. 4.5 Limits of Mycotoxins. should comply with the provisions of GB 2761. 4.6 Microbiological requirements. should meet the requirement of commercial sterilization, according to the method GB/T 4789.26 required inspection.

5 Other

5.1 only raw beef (goat) milk as raw material UHT milk should be the principal display panel next to the product name product packaging location, use Not less than the product name and the font size of not less than the height of the principal display panel Character height fifth dimension "pure cattle (sheep) milk" or "pure Cattle (sheep) milk. " 5.2 All of sterilized milk with milk powder production should be part of the product name immediately marked "reconstituted milk" or "recovery milk"; in raw beef (goat) milk Add milk production part of the product name sterilized milk shall immediately parts marked "reconstituted milk containing ××%" or "containing ××% recovery milk". NOTE. "××%" refers to the mass fraction of the added milk sterilized milk milk solids. 5.3 "reconstituted milk" or "milk recovery" and the product name shall be identified in the same packaging container main display layout; identification of "reconstituted milk" or The word "recovery milk" should be eye-catching, its font size of not less than the product name, font height of not less than one-fifth of the main display panel of high. ......

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