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GB 25192-2022 English PDF

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GB 25192-2022: National food safety standard - Process(ed) cheese and cheese products
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Status: Valid

GB 25192: Historical versions

Standard IDUSDBUY PDFDeliveryStandard Title (Description)Status
GB 25192-202270 Add to Cart Auto, 9 seconds. National food safety standard - Process(ed) cheese and cheese products Valid
GB 25192-2010199 Add to Cart 2 days National food safety standard -- Processed cheese Obsolete

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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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