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GB 31638-2016

GB 31638-2016_English: PDF (GB31638-2016)
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GB 31638-2016English70 Add to Cart 0--10 minutes. Auto-delivered. National Food Safety Standard -- Casein GB 31638-2016 Valid GB 31638-2016
 

BASIC DATA
Standard ID GB 31638-2016 (GB31638-2016)
Description (Translated English) National Food Safety Standard -- Casein
Sector / Industry National Standard
Classification of Chinese Standard X09
Word Count Estimation 5,526
Date of Issue 2016-12-23
Date of Implementation 2017-06-23
Regulation (derived from) National Health and Family Planning Commission Notice No.17 of 2016

GB 31638-2016
GB
NATIONAL STANDARD OF
THE PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard - Casein
酪蛋白
ISSUED ON. DECEMBER 23, 2016
IMPLEMENTED ON. JUNE 23, 2017
Issued by. National Health and Family Planning Commission of the
People 's Republic of China;
State Food and Drug Administration.
3. No action is required - Full-copy of this standard will be automatically &
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Table of Contents
1 Scope ... 3 
2 Terms and definitions ... 3 
3 Technical requirements ... 3 
Annex A Determination of casein ... 6 
National Food Safety Standard - Casein
1 Scope
This Standard applies to acid casein, enzymatic casein and membrane
separation casein.
2 Terms and definitions
2.1 Casein
the product made from acid and enzymatic or membrane separation
processes using milk and/or dairy product as raw materials; it is a mixture of α,
β, κ and γ and its subtypes
2.2 Acid casein
the product made from degreasing, acidifying to make casein precipitate then
through filtration, washing, drying and other processes using milk and/or dairy
product as raw materials
2.3 Enzyme casein
the product made from degreasing, rennet to make casein precipitate then
through filtration, washing, drying and other processes using milk and/or dairy
product as raw materials
2.4 Membrane separation casein
the product made from degreasing, membrane separating casein then
through concentration, sterilization, drying and other processes using milk
and/or dairy product as raw materials
3 Technical requirements
3.1 Raw material requirements
The raw material shall comply with the provisions of corresponding standards
and/or regulations.
3.2 Sensory requirements
The sensory requirements shall comply with Table 1.
Annex A
Determination of casein
A.1 Principle
After the sample is sufficiently dissolved, the pH shall be adjusted to 4.6 with
acetic acid and sodium acetate solution so as to precipitate casein. Filter to
collect casein. The followings are same with the determination principle of
Method One or Method Two in GB 5009.5.
A.2 Reagents and materials
Unless otherwise stated, the reagents used in this method are of analytical
grade and water is of grade three specified in GB/T 6682.
A.2.1 Sodium bicarbonate (NaHCO3).
A.2.2 Sodium tripolyphosphate (Na5P3O10).
A.2.3 Glacial acetic acid (CH3COOH). excellent grade pure.
A.2.4 Sodium acetate (CH3COONa · 3H2O).
A.2.5 Anhydrous sodium acetate (CH3COONa).
A.2.6 10% acetic acid solution. pipet 10 mL of glacial acetic acid (A.2.3) in a
100 mL volumetric flask, add water to set volume.
A.2.7 Sodium acetate solution (1 mol/L). weigh 41 g of anhydrous sodium
acetate (A.2.5) or 68 g of sodium acetate (A.2.4), add water to dissolve and
dilute to 500 mL.
A.2.8 Sodium acetate - acetic acid buffer solution. respectively pipet 1.0 mL
of sodium acetate solution (A.2.7) and 1.0 mL of acetic acid solution (A.2.6) in
a 100 mL volumetric flask, add water to set volume.
A.2.9 The rest are same with reagents and materials in GB 5009.5.
A.3 Instruments and equipment
Same with instruments and equipment in GB 5009.5.
A.4 Analysis steps
A.4.1 Sample processing