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GB 19646-2010: National food safety standard -- Cream, butter and anhydrous milk fat Delivery: 9 seconds. True-PDF full-copy in English & invoice will be downloaded + auto-delivered via email. See step-by-step procedure Status: Valid GB 19646: Historical versions
GB 19646-2010: National food safety standard -- Cream, butter and anhydrous milk fat---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/GB19646-2010GB NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA National Food Safety Standard Cream, Butter and Anhydrous Milkfat Issued on: MARCH 26, 2010 Implemented on: DECEMBER 1, 2010 Issued by. Ministry of Health of the People's Republic of China Table of ContentsForward... 3 1 Scope... 4 2 Normative References... 4 3 Terms and definitions... 4 4 Technical Requirements... 4 Forward This Standard corresponds to standard Codex Stan 279-1971 (Revision 1999, Amendment 2003, 2006) Codex Standard for Butter, Codex Stan 280-1973 (Revision 1999, Amendment 2006) Codex Standard for Milkfat Products, and Codex stan 288 -1976 (Revision 2003, Amendment 2008) Codex Standard for Cream and Prepare Creams. The consistent degree between this Standard and Codex Stan 279-1971 (Revision 1999, Amendment 2003, 2006), Codex stan 280-1973 (Revision 1999, Amendment 2006) and Codex stan 288-1976 (Revision 2003, Amendment 2008) is non-equivalent. This Standard replaces GB 19646-2005 “Hygienic standard for Butter and Cream” and partial indices in GB/T 5415-2008 “Butter” and GB 5414-85 “Cream”. Those indices in GB/T 5415-2008 “Butter” and GB 5414-85 “Cream” that are relevant to this Standard shall follow those specified in this Standard. Compared with GB 19646-2005, the main changes of this Standard are as follows. — The name of standard is changed to “Cream, Butter and Anhydrous Milkfat”; — The scope is modified; — “Terms and definitions” is added; — The sensory requirements are modified; — The acidity requirements for cream are added; — The requirements of non-fat milk solid are added; — "Pollutants limit" directly quotes the provisions specified in GB 2762; — "Mycotoxin limit" directly quotes the provisions specified in GB 2761; — The expression method of "microorganism index" are modified; — The requirements on nutritional supplements are added. The previous edition replaced by this Standard is. — GB 19646-2005. National food safety standard Cream, Butter and Anhydrous Milkfat1 ScopeThis Standard is applicable to cream, butter and anhydrous milkfat.2 Normative ReferencesThe documents quoted in this Standard are indispensable for the application of this Standard. For dated references, only the dated edition is applicable to this document. For undated references, the latest editions of the normative documents (including all amendments) are applicable to this document.3 Terms and definitions3.1 Cream The products of which the milkfat content is 10.0% ~ 80.0%, with milk as the raw material, it is the milkfat-containing part separated from milk, with or without addition of other ingredients, food additives and nutritional supplements. 3.2 Butter The products of which the milkfat content is not less than 80.0%, with milk and (or) cream (fermented or non-fermented) as the raw material, with or without addition of other ingredients, food additives and nutritional supplements. 3.3 Anhydrous Milkfat The products of which the milkfat content is not less than 99.8%, with milk and (or) butter and cream (fermented or non-fermented) as the raw material, with or without addition of food additives and nutritional supplements.4 Technical Requirements4.1 Raw material requirements 4.1.1 Raw milk. It shall meet the requirements of GB 19301. 4.1.2 Other raw materials. It shall meet the requirements of corresponding safety standard and/or relevant provisions. 4.2 Sensory requirements. It shall comply with the provisions in Table 1. ......Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al. |
