GB 25190-2010_English: PDF (GB25190-2010)
Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
GB 25190-2010 | English | 169 |
Add to Cart
|
3 days [Need to translate]
|
National food safety standard Sterilized milk
| Valid |
GB 25190-2010
|
Standard ID | GB 25190-2010 (GB25190-2010) | Description (Translated English) | 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| Word Count Estimation | 7,775 | Date of Issue | 2010-03-26 | Date of Implementation | 2010-12-01 | Older Standard (superseded by this standard) | GB 19645-2005; GB 5408.2-1999 ial | Regulation (derived from) | Circular of the Ministry of Health (2010)7 | Issuing agency(ies) | Ministry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 People's Republic of China | Summary | This Chinese standard applies to whole milk, skimmed milk and partly skimmed sterilized. |
GB 25190-2010
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.
......
|