GB/T 21375-2008 English PDF

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GB/T 21375-2008: Cheese
Status: Obsolete

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/T 21375-2008	199	Add to Cart	2 days	Cheese	Obsolete

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Basic data

Standard ID: GB/T 21375-2008 (GB/T21375-2008)
Description (Translated English): Cheese
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: X16
Classification of International Standard: 67.100.30
Word Count Estimation: 5,574
Date of Issue: 2008-01-07
Date of Implementation: 2008-12-01
Quoted Standard: GB 2760; GB/T 5009.3; GB/T 5009.46; GB 5420; GB 7718; GB 14880
Regulation (derived from): About repeal "yoghurt" and 86 national standards announcement 2010 No.5 (Total No.160); National Standard Approval Announcement 2010 No.5 (Total No.160)
Issuing agency(ies): General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China
Summary: This standard specifies the technical requirements of various cheeses, requirements, test methods and labeling. This standard applies to consumers for direct consumption of all kinds of cheese production, inspection and sales.

GB/T 21375-2008: Cheese

---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.
Cheese ICS 67.100.30 X16 National Standards of People's Republic of China Cheese (cheese) Posted 2008-01-07 2008-12-01 implementation Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China Standardization Administration of China released

Foreword

The standard moisture, fat and other indicators and CODEXSTANA-6-1978 (Rev.1-1999, Amended2003) "cheese pass Consistent with the standards "indicators. The standard proposed by China National Light Industry Council. This standard by the National Standardization Technical Committee on Food industry. This standard is responsible for drafting the National Dairy Standardization Center, Inner Mongolia Yili Industrial Group Co., Ltd., Heilongjiang Dairy Science and Technology Dan Long Co., Ltd., Heilongjiang Hongxing Group Co., Ltd. participated in the drafting. The main drafters. Zhang Chunyan, Li Maosheng, Li Qin, Wang Zengli, Lu Ying. Cheese (cheese)

1 Scope

This standard specifies the requirements for the technical requirements of a variety of cheese, test methods and labels. This standard applies to consumers for direct consumption of all kinds of cheese production, testing and marketing.

2 Normative references

The following documents contain provisions which, through reference in this standard and become the standard terms. For dated references, subsequent Amendments (not including errata content) or revisions do not apply to this standard, however, encourage the parties to the agreement are based on research Whether the latest versions of these documents. For undated reference documents, the latest versions apply to this standard. GB 2760 Hygienic standards for uses of food additives Determination of GB/T 5009.3 moisture in foods GB/T 5009.46 Milk and dairy hygiene standard analytical methods GB 5420 Hygienic standard cheese GB 7718 pre-packaged food labels General GB 14880 Fortified Food hygiene standards

3 Terms and Definitions

The following terms and definitions apply to this standard. 3.1 Rich milk protein, milk fat, amino acids, peptides, peptones, vitamins, calcium, phosphorus and other nutrients than raw milk is more easily digested sucked Income, has a special flavor, tissue state fine dairy products. NOTE. Cheese is milk and (or) dairy products as raw materials, with or without added excipients, sterilized, curd, whey or without isolation, fermented or unfermented processing system Into mature or immature product. Category 4 4.1 on non-lipid material moisture content points 4.1.1 soft cheese. 4.1.2 Semi-hard cheese. 4.1.3 hard cheese. 4.1.4 special hard cheese. Fat content by 4.2 points 4.2.1-fat cheese. 4.2.2 full-fat cheese. 4.2.3 fat cheese. 4.2.4 part-skim cheese. 4.2.5 skim cheese.

5 Technical requirements

5.1 Water Non-fat material the moisture content of various types of cheese shall conform to the requirements of Table 1. Non-lipid material moisture content according to formula (1) calculation, the value ......

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