Foreword
This standard will replace some indexes in GB 19645-2005 Hygienic standard of pasteurized and sterilized milk and GB 5408.1-1999 Pasteurized milk, and the indexes involved in this standard in GB 5408.1-1999 Pasteurized milk are subject to this standard.
Compared with GB 19645-2005, the main changes of this standard are as follows:
—— To divide hygienic standard of pasteurized and sterilized milk into three standards: Pasteurized milk, Sterilized milk and Modified milk.
——To modify the description of “Scope”;
——To clearly define the terms and definitions;
——To revise the “Sensory Indexes”;
——To eliminate the fat requirements for degreasing and partial degreasing products;
——To increase the protein requirement of ewe’s milk.
——To modify the limit requirement of acidity value in “physical and chemical index” to range value.
——To eliminate the “veterinary drug residue index”;
——To eliminate the “pesticide residue index”.
——To directly refer to the provisions of GB 2762 for “limit for contaminations”;
——To directly refer to the provisions of GB 2761 for “limit for mycotoxin”;
——To modify the expression of “microbial index”;
——To eliminate the requirement of “food additives”;
——To modify the regulation of “marking”.
The previous revisions replaced by this standard are as follows:
—— GB 19645-2005
National Food Safety Standard
Pasteurized Milk
1 Scope
This standard is applicable to whole, degreasing and partially degreasing pasteurized milk.
2 Normative reference
Documents cited in this standard are essential to the application of this standard. For dated references, the dated version shall apply to this standard. For undated references, the latest version of the documents (including amendments) shall apply to this standard.
3 Terms and Definitions
3.1 Pasteurized milk
Only take raw (ewe’s) milk as raw materials, and produce liquid products with pasteurization and other processes.
4 Technical requirements
4.1 Raw material requirements: The raw milk shall meet the requirements of GB 19301.
4.2 Sensory requirements: The requirements of Table 1 shall apply.
Table 1 Sensory Requirements
| Item |
Requirement |
Testing Method |
| Colour |
Having a milky white or yellowish colour. |
Place a proper amount of sample in a 50mL beaker to observe the colour and texture in natural light. Smell, gargle with warm water, and taste. |
| Taste and smell |
Has the inherent milk fragrance, without peculiar smell. |
|
| Texture |
Uniform liquid, without clot, precipitation, or visible impurities body under normal vision. |
4.3 Physical and chemical indexes: The requirements of Table 2 shall be met.
Table 2 Physical and Chemical Indexes
| Item |
Index |
Testing Method |
||
| Fat a(g/100g) |
|
≥ |
3.1 |
GB 5413.3 |
| Protein/ (g/100g) |
|
|
2.9 |
GB 5009.5 |
| Milk |
|
≥ |
||
| Ewe’s milk |
|
≥ |
2.8 |
|
Table 2 (Continued)
| Item |
Index |
Testing Method |
|
| Non-fat milk solid/ (g/100g) |
≥ |
8.1 |
GB 5413.39 |
| Acidity/ (ºΤ) |
12～18 |
GB 5413.34 |
|
| Milk |
|||
| Ewe’s milk |
6～13 |
||
| a is only applicable to whole pasteurized milk. |
|||
4.4 Limit for contaminations: refer to the requirements of GB 2762.
4.5 Limit for mycotoxin: refer to the requirements of GB 2761.
4.6 Microbial limit: refer to the requirements of Table 3.
Table 3 Microbial Limit
| Item |
Sampling scheme a and limit (if not specified, expressed as CFU/g or CFU/mL) |
Testing Method |
|||
| n |
c |
m |
M |
||
| Total colonies |
5 |
2 |
50000 |
100000 |
GB 4789.2 |
| Coliforms |
5 |
2 |
1 |
5 |
GB 4789.3 plate count method |
| Staphylococcus aureus |
5 |
0 |
0/25g (mL) |
- |
GB 4789.10 Qualitative test |
| Salmonella |
5 |
0 |
0/25g (mL) |
- |
GB 4789.4 |
| a The analysis and treatment of the samples shall be carried out in accordance with GB 4789.1 and GB 4789.18. |
|||||
5 Others
5.1 “Fresh (ewe’s) milk” shall be marked on the main display surface of product package in Chinese characters in no less than the font size of product name and no less than one fifth of the height of the main display surface.