GB 25192-2022 PDF English
US$70.00 · In stock · Download in 9 secondsGB 25192-2022: National food safety standard - Process(ed) cheese and cheese products Delivery: 9 seconds. True-PDF full-copy in English & invoice will be downloaded + auto-delivered via email. See step-by-step procedureStatus: Valid GB 25192: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivery | Name of Chinese Standard | Status |
| GB 25192-2022 | English | 70 |
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National food safety standard - Process(ed) cheese and cheese products
| Valid |
| GB 25192-2010 | English | 199 |
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2 days
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National food safety standard -- Processed cheese
| Obsolete |
Excerpted PDFs (Download full copy in 9 seconds upon purchase)PDF Preview: GB 25192-2022
GB 25192-2022: National food safety standard - Process(ed) cheese and cheese products---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/GB25192-2022
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National food safety standard - Process(ed) cheese and
cheese products
Issued on. JUNE 30, 2022
Implemented on. DECEMBER 30, 2022
Issued by. National Health Commission of PRC;
State Administration for Market Regulation.
Table of Contents
Foreword... 3
1 Scope... 4
2 Terms and definitions... 4
3 Technical requirements... 4
4 Others... 5
Foreword
This standard replaces GB 25192-2010 "National food safety standard - Processed
cheese"
Compared with GB 25192-2010, the main changes of this standard are as follows.
- MODIFY the standard name;
- MODIFY the scope;
- MODIFY the terms and definitions;
- MODIFY the sensory requirements;
- DELETE the physical and chemical indicators;
- MODIFY the microbial limits;
- ADD "4 Others"
National food safety standard - Process(ed) cheese and
cheese products
1 Scope
This standard applies to processed cheese and cheese products.
2 Terms and definitions
2.1 Processed cheese
It is a product, which is made by heating, stirring, emulsification (drying) and other
processes, using cheese (more than 50%) as the main raw material, by adding other raw
materials, with or without food additives and nutritional fortifiers.
2.2 Cheese products
A product, which is made from cheese (ratio 15% ~ 50%) as the main raw material, by
adding other raw materials, with or without food additives and nutritional fortifiers,
through heating, stirring, emulsification (drying) and other processes.
3 Technical requirements
3.1 Raw material requirements
3.2 Sensory requirements
Sensory requirements shall meet the requirements of Table 1.
3.3 Limits of pollutants and mycotoxins
3.3.1 The contaminant limit shall comply with the provisions for processed cheese in
GB 2762.
3.4 Microbial limit
3.4.1 The limit of pathogenic bacteria shall comply with the provisions of GB 29921.
3.5 Food additives and nutritional fortifiers
3.5.1 The use of food additives shall comply with the provisions of processed cheese in
GB 2760.
4 Others
4.1 The product label shall clearly identify the proportion of cheese used.
4.2 Products shall be marked with "processed cheese" or "cheese products". Processed
cheese may also be called "processed dry cheese".
......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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