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Basic data
| Standard ID | GB/T 21375-2008 (GB/T21375-2008) |
| Description (Translated English) | Cheese |
| Sector / Industry | National Standard (Recommended) |
| Classification of Chinese Standard | X16 |
| Classification of International Standard | 67.100.30 |
| Word Count Estimation | 5,559 |
| Date of Issue | 2008-01-07 |
| Date of Implementation | 2008-12-01 |
| Quoted Standard | GB 2760; GB/T 5009.3; GB/T 5009.46; GB 5420; GB 7718; GB 14880 |
| Regulation (derived from) | About repeal "yoghurt" and 86 national standards announcement 2010 No.5 (Total No.160); National Standard Approval Announcement 2010 No.5 (Total No.160) |
| 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 various cheeses, requirements, test methods and labeling. This standard applies to consumers for direct consumption of all kinds of cheese production, inspection and sales. |
GB/T 21375-2008: Cheese
---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.
Cheese
ICS 67.100.30
X16
National Standards of People's Republic of China
Cheese (cheese)
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 and other indicators and CODEXSTANA-6-1978 (Rev.1-1999, Amended2003) "cheese pass
Consistent with the standards "indicators.
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., Ltd., Heilongjiang Dairy Science and Technology Dan Long
Co., Ltd., Heilongjiang Hongxing Group Co., Ltd. participated in the drafting.
The main drafters. Zhang Chunyan, Li Maosheng, Li Qin, Wang Zengli, Lu Ying.
Cheese (cheese)
1 Scope
This standard specifies the requirements for the technical requirements of a variety of cheese, test methods and labels.
This standard applies to consumers for direct consumption of all kinds of cheese 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 5009.46 Milk and dairy hygiene standard analytical methods
GB 5420 Hygienic standard cheese
GB 7718 pre-packaged food labels General
GB 14880 Fortified Food hygiene standards
3 Terms and Definitions
The following terms and definitions apply to this standard.
3.1
Rich milk protein, milk fat, amino acids, peptides, peptones, vitamins, calcium, phosphorus and other nutrients than raw milk is more easily digested sucked
Income, has a special flavor, tissue state fine dairy products.
NOTE. Cheese is milk and (or) dairy products as raw materials, with or without added excipients, sterilized, curd, whey or without isolation, fermented or unfermented processing system
Into mature or immature product.
Category 4
4.1 on non-lipid material moisture content points
4.1.1 soft cheese.
4.1.2 Semi-hard cheese.
4.1.3 hard cheese.
4.1.4 special hard cheese.
Fat content by 4.2 points
4.2.1-fat cheese.
4.2.2 full-fat cheese.
4.2.3 fat cheese.
4.2.4 part-skim cheese.
4.2.5 skim cheese.
5 Technical requirements
5.1 Water
Non-fat material the moisture content of various types of cheese shall conform to the requirements of Table 1. Non-lipid material moisture content according to formula (1) calculation, the value
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