GB 5420-2021 PDF EnglishUS$80.00 · In stock · Download in 9 seconds
GB 5420-2021: National Food Safety Standard - Cheese 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 5420: Historical versions
Similar standardsGB 5420-2021: National Food Safety Standard - Cheese---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/GB5420-2021GB 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 ContentsForeword... 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... 7ForewordThis 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 - Cheese1 ScopeThis Standard is applicable to cheese.2 Terms and Definitions2.1 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 Requirements3.1 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 Substances4 Others4.1 Cheese can also be called “milk curd”. 4.2 The product label shall clearly indicate the transportation and storage temperature.Appendix ARequirements 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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