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GB 31638-2016

Chinese Standard: 'GB 31638-2016'
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Detail Information of GB 31638-2016; GB31638-2016
Description (Translated English): (Food Safety National Standard Casein)
Sector / Industry: National Standard
Classification of Chinese Standard: X09
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
食品安全国家标准
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.
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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

In milk and/or milk products as raw material, defatted, rennet precipitated casein, and then filtering, washing, drying process products obtained.
Membrane separation casein 2.4
In milk and/or milk products as raw material, defatted, casein separation membrane, and then concentrated, sterilization, drying process products obtained.
3 Technical requirements
3.1 Requirements for raw materials
Raw materials shall comply with the relevant food standards and regulations.
3.2 Sensory requirements
Sensory requirements shall comply with the requirements in Table 1.
Table 1 Sensory requirements
Project requires test methods
Color
Taste, smell
status
Milky white to cream
This product has a unique taste and smell, no odor
Dried powder uniformly, allowing a small amount of yellow particles there
Grain, no normal vision visible foreign matter
Take appropriate sample in a clean white plate (porcelain or similar container
Device), the color and state were observed under natural light. Smell it
Smell, gargle with warm water taste after
ncm M
Testing method
Total number of colonies 5 2 5 × 104 2 × 105 GB 4789.2
Coliform 5 1 10 102 GB 4789.3
Staphylococcus aureus 5 2 10 102 GB 4789.10
Salmonella 5 0 0/25g - GB 4789.4
Analysis of a sample and processing performed in GB 4789.1 and GB 4789.18.
3.6 Food Additives
The use of food additives should comply with the provisions of GB 2760.
Appendix A
Determination of casein
A.1 Principle
After the sample was fully dissolved with acetic acid and sodium acetate solution was adjusted to pH 4.6 to precipitate casein, casein was collected by filtration, with the following
GB 5009.5 principle determined first method or the second method.
A.2 Reagents and materials
Unless otherwise indicated, the reagents used in this method are analytically pure water three water GB/T 6682 provisions.
A.2.1 sodium bicarbonate (NaHCO3).
A.2.2 sodium tripolyphosphate (Na5P3O10).
A.2.3 glacial acetic acid (CH3COOH): excellent pure.
A.2.4 sodium acetate (CH3COONa · 3H2O).
A.2.5 of anhydrous sodium acetate (CH3COONa).
A.2.6 10% acetic acid solution: lessons 10mL glacial acetic acid (A.2.3) to a 100mL volumetric flask, add water.
A.2.7 sodium acetate solution (1mol/L): Weigh 41g of anhydrous sodium acetate (A.2.5) or 68g sodium acetate (A.2.4), dissolved in water and diluted
To 500mL.
A.2.8 sodium acetate - acetic acid buffer solution: Pipette 1.0mL sodium acetate solution (A.2.7) with 1.0mL acetic acid (A.2.6) to
100mL volumetric flask, add water.
A.2.9 with the remaining reagents and materials in GB 5009.5.
A.3 instruments and equipment
GB with the instrument and equipment 5009.5.
A.4 analysis step
A.4.1 sample handling
0.2g sample was weighed (accurate to 0.001 g of) was dried into a 150mL conical flask with stopper, if the sample is a casein acid method, to join the
0.02g ± 0.001g of sodium bicarbonate, then water was added 8mL; enzymatic casein if the sample is first added 0.02g ± 0.001g sodium tripolyphosphate,
8mL of water was added; if the sample is a membrane casein, 8mL of water was added directly. After the above mixing operation was placed in a water bath of 65 ℃ ~ 67 ℃
On completely dissolved (5min shaken gently every time, usually 10min ~ 15min). After cooling the solution was added acetic acid
(A.2.6) 1mL, mixed, allowed to stand for 5min, add sodium acetate solution (A.2.7) 1mL, mixed, allowed to stand, casein precipitate with a dry filter paper
filter. (A.2.8) was washed a few times with a buffer solution and the precipitate was repeatedly conical flask, filter paper is folded together with the precipitate, placed into the digestive tract
OK digestion, the sample processing same in GB 5009.5.
A.4.2 Protein Determinati......
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