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QB/T 5805-2023 English PDF
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| QB/T 5805-2023 | English | 260 |
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QB/T 5805-2023: Milk (Whey) protein powder with milk fat globule membranes
---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/QBT5805-2023
QB
LIGHT INDUSTRY STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.100.99
CCS X 16
Milk (Whey) protein powder with milk fat globule
membranes
乳脂肪球磨膜(清)蛋白粉
Issued on: JULY 28, 2023
Implemented on: FEBRUARY 01, 2024
Issued by. Ministry of Industry and Information Technology of PRC
Table of Contents
Foreword... 3
1 Scope... 4
2 Normative references... 4
3 Terms and definitions... 5
4 Requirements... 5
5 Test methods... 6
6 Inspection rules... 7
7 Marking, packaging, transportation, storage... 8
Appendix A (Normative) Detection methods for phospholipids and sphingomyelin 9
Appendix B (Normative) Detection methods for gangliosides... 15
Milk (Whey) protein powder with milk fat globule
membranes
1 Scope
This document specifies the raw material, sensory, physicochemical requirements for
milk (Whey) protein powder with milk fat globule membranes; describes the
corresponding test methods; stipulates the inspection rules, marking, packaging,
transportation, storage requirements. It also provides a classification for ease of
technical specification.
This document applies to the production, inspection, sale of milk (Whey) protein
powder with milk fat globule membranes used as a food ingredient.
2 Normative references
The following documents, through normative references herein, constitute essential
provisions of this document. For dated references, only the edition cited applies; for
undated references, the latest edition of the referenced document (including any
amendments) applies.
GB/T 191 Packaging - Pictorial marking for handling of goods
GB 2761 National food safety standard - Limits of mycotoxins in food
GB 2762 National food safety standard - Limits of contaminants in food
GB 5009.3 National food safety standard - Determination of moisture in food
GB 5009.4 National food safety standard - Determination of ash in food
GB 5009.5 National food safety standard - Determination of protein in food
GB/T 6682 Water for analytical laboratory use - Specification and test methods
GB 7718 National food safety standard - General rules for labelling of prepackaged
foods
GB 11674 National food safety standard - Whey powder and whey protein powder
GB 19301 National food safety standard - Raw milk
GB 19646 National food safety standard - Cream, butter and anhydrous butter
GB 28050 National food safety standard - General rules for nutrition labelling of
prepackaged foods
GB 29921 National food safety standard - Limits of pathogenic bacteria in
prepackaged foods
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
Milk fat globule membranes
A complex three-layered phospholipid membrane, which is composed of polar lipids,
cholesterol, proteins that surrounds the surface of milk fat globules.
3.2
Whey protein powder with milk fat globule membranes
A powdered product containing milk fat globule membranes (3.1), which is
produced from raw milk or whey through processes such as separation,
concentration, drying.
3.3
Milk protein powder with milk fat globule membranes
A powdered product containing milk fat globule membranes (3.1), which is
produced from raw milk or light cream through processes such as separation,
concentration, drying.
4 Requirements
4.1 Raw material requirements
4.1.1 Raw milk. It shall comply with the provisions of GB 19301.
4.1.2 Whey. It shall comply with the provisions of GB 11674.
4.1.3 Light cream. It shall comply with the provisions of GB 19646.
4.2 Sensory requirements
It shall comply with the requirements in Table 1.
4.3 Physicochemical indicators
It shall comply with the requirements in Table 2.
4.4 Safety requirements
4.4.1 The limits for mycotoxins shall comply with the provisions of GB 2761.
4.4.2 The limits for contaminants shall comply with the provisions of GB 2762.
4.4.3 The limits for microorganisms shall comply with the provisions of GB 29921.
5 Test methods
5.1 Sensory evaluation
Take an appropriate amount of specimen; place it in a clean, dry white porcelain dish;
observe its color and appearance under natural light; smell its odor; rinse your mouth
with warm water; taste it.
5.2 Protein
Determine it according to the method described in GB 5009.5.
5.3 Phospholipids
Detect it according to the method described in Appendix A.
5.4 Sphingomyelin
Detect it according to the method described in Appendix A.
5.5 Gangliosides
Detect it according to the method described in Appendix B.
5.6 Moisture
Determine it according to the method described in GB 5009.3.
5.7 Ash
Determine it according to the method described in GB 5009.4.
6 Inspection rules
6.1 Group-batching
Products of the same variety produced from the same batch of raw materials constitute
one batch.
6.2 Sampling
Products are sampled by batch.
For pre-packaged products, 5 packages are sampled. For bulk packaging products
weighing 10 kg or more, 500 g portions of each of the five randomly selected packages
can be used as samples, with a total sample size of no less than 2500 g.
6.3 Exit-factory inspection
Before leaving the factory, each batch of products shall be tested by the manufacturer's
quality inspection department. Testing items shall be carried out according to relevant
requirements. Only products that pass the tests can leave the factory.
6.4 Judgment rules
6.4.1 If all inspection indicators are qualified, the batch of products is judged as
qualified.
6.4.2 If any inspection result is unqualified, the sample size can be doubled from the
batch of products for retesting the unqualified items. If all retest results are qualified,
the batch of products is judged as qualified. If even one item fails the retest, the batch
of products is judged as unqualified. Retesting is not allowed, if the microbial limit is
unqualified.
......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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