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GB/T 5415: Historical versions
| Std ID | Version | USD | Buy | Deliver [PDF] in | Title (Description) |
| GB/T 5415-2008 | English | 199 |
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| GB 5415-1999 | English | 199 |
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| GB/T 5415-1985 | English | RFQ |
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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 | 5,552 |
| 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| Older Standard (superseded by this standard) | GB 5415-1999 |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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