GB 19302-2025 PDF English
US$65.00 · In stock · Download in 9 secondsGB 19302-2025: National food safety standard - Fermented milk Delivery: 9 seconds. True-PDF full-copy in English & invoice will be downloaded + auto-delivered via email. See step-by-step procedureStatus: Valid GB 19302: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivery | Name of Chinese Standard | Status |
| GB 19302-2025 | English | 65 |
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National food safety standard - Fermented milk
| Valid |
| GB 19302-2010 | English | 149 |
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2 days
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National food safety standard Fermented milk
| Valid |
| GB 19302-2003 | English | 239 |
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2 days
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Hygienic standard for yoghurt
| Obsolete |
Excerpted PDFs (Download full copy in 9 seconds upon purchase)PDF Preview: GB 19302-2025
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/GB19302-2025
GB
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... 7
Foreword
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 milk
1 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.
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