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GB/T 5415-2008 English PDF

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GB/T 5415-2008: Butter
Status: Obsolete

GB/T 5415: Evolution and historical versions

Standard IDContents [version]USDSTEP2[PDF] delivered inStandard Title (Description)StatusPDF
GB/T 5415-2008English199 Add to Cart 2 days [Need to translate] Butter Obsolete GB/T 5415-2008
GB 5415-1999English199 Add to Cart 2 days [Need to translate] Butter Obsolete GB 5415-1999
GB/T 5415-1985EnglishRFQ ASK 3 days [Need to translate] Butter Obsolete GB/T 5415-1985

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Basic data

Standard ID GB/T 5415-2008 (GB/T5415-2008)
Description (Translated English) Butter
Sector / Industry National Standard (Recommended)
Classification of Chinese Standard X16
Classification of International Standard 67.100.20
Word Count Estimation 5,587
Date of Issue 2008-01-07
Date of Implementation 2008-12-01
Older Standard (superseded by this standard) GB 5415-1999
Quoted Standard GB 2760; GB/T 5009.3; GB/T 5009.37; GB/T 5009.46; GB 7718; GB 14880; GB 19646
Regulation (derived from) National Standard Approval Announcement 2008 No.1 (Total No.114); National Standard Approval Announcement 2010 No.5 (Total No.160); Health-Communication (2010) 7
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 a variety of cream, requirements, test methods and labeling. This standard applies to consumers for direct consumption of all kinds of cream production, inspection and sales.

GB/T 5415-2008: Butter

---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.
Butter ICS 67.100.20 X16 National Standards of People's Republic of China cream 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, non-fat milk solids and other indicators CODEXSTANA-1-1971 (Rev.1-1999, Amended 2003) "cream", CODEXSTANA-2-1973 (Rev.1-1999) "cream products", CODEXSTANA-9-1976 "Direct Edible cream "provides indicators consistent. 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., Nestle (China) Co., Ltd. participated Drafted. The main drafters. Zhang Chunyan, Li Maosheng, Li Qin, Di Xuefeng, Zhang Guihai. cream

1 Scope

This standard specifies the requirements for the technical requirements of a variety of cream, test methods and labels. This standard applies to consumers for direct consumption of all kinds of cream 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 5009.37 edible vegetable oil analysis of hygienic standard GB/T 5009.46 Milk and dairy hygiene standard analytical methods GB 7718 pre-packaged food labels General GB 14880 Fortified Food hygiene standards GB 19646 butter, cream hygiene standards

3 Terms and Definitions

The following terms and definitions apply to this standard. 3.1 Milk solids in milk fat deducted from the remaining material.

4 Products

Press the milk fat content is divided into the following categories. 4.1 cream. separated from milk fat part, with or without food additives, food and nutrition supplements, processed into butter Low fat content of the product. 4.2 butter (butter). The milk and (or) cream isolated fat as raw material, with or without food additives, food fortification Agent, processed into high fat content of the product. 4.3 butteroil (anhydrous butter). The milk and (or) butter or cream separated fat as raw material, with or without food additives, Food nutrition fortifier, the moisture content of the processed product made low.

5 Technical requirements

5.1 Physical indicators Shall comply with the requirements of Table 1.

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Question 5: Should I purchase the latest version GB/T 5415-2008?

Answer: Yes. Unless special scenarios such as technical constraints or academic study, you should always prioritize to purchase the latest version GB/T 5415-2008 even if the enforcement date is in future. Complying with the latest version means that, by default, it also complies with all the earlier versions, technically.