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GB 25192-2022 PDF EnglishUS$70.00 · In stock · Download in 9 seconds
GB 25192-2022: National food safety standard - Process(ed) cheese and cheese products Delivery: 9 seconds. True-PDF full-copy in English & invoice will be downloaded + auto-delivered via email. See step-by-step procedure Status: Valid GB 25192: Evolution and historical versions
Excerpted PDFsFull copy of true-PDF will be delivered in 9 seconds upon purchase: GB 25192-2022Similar standardsGB 22570 GB 25596 GB 25191 GB 25190GB 25192-2022: National food safety standard - Process(ed) cheese and cheese products---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/GB25192-2022NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA National food safety standard - Process(ed) cheese and cheese products ISSUED ON: JUNE 30, 2022 IMPLEMENTED ON: DECEMBER 30, 2022 Issued by: National Health Commission of PRC; State Administration for Market Regulation. Table of ContentsForeword ... 3 1 Scope ... 4 2 Terms and definitions... 4 3 Technical requirements ... 4 4 Others ... 5 National food safety standard - Process(ed) cheese and cheese products1 ScopeThis standard applies to processed cheese and cheese products.2 Terms and definitions2.1 Processed cheese It is a product, which is made by heating, stirring, emulsification (drying) and other processes, using cheese (more than 50%) as the main raw material, by adding other raw materials, with or without food additives and nutritional fortifiers. 2.2 Cheese products A product, which is made from cheese (ratio 15% ~ 50%) as the main raw material, by adding other raw materials, with or without food additives and nutritional fortifiers, through heating, stirring, emulsification (drying) and other processes.3 Technical requirements3.1 Raw material requirements 3.1.1 Cheese shall comply with the provisions of GB 5420. 3.1.2 Other raw material requirements shall comply with the corresponding food standards and relevant provisions. 3.2 Sensory requirements Sensory requirements shall meet the requirements of Table 1. ......Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al. |