National Standards of the People’s Republic of China
GB11674—2010
National Food Safety Standard
Whey Powder and Whey Protein Powder
| Issue Date: March 26, 2010 |
Implementation Date: December 1, 2010 |
| Issued by Ministry of Health of the People’s Republic of China
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Foreword
This standard corresponds to the Codex Stan 289-1995 (Revision 2003, Amendment 2006) Standard for Whey Powders of the Codex Alimentarius Commission (CAC). The consistency of this standard with Codex Stan 289-1995 (Revision 2003, Amendment 2006) is non-equivalent.
This standard replaces GB 11674-2005 Hygienic Standard of Whey Powders
Compared with GB 11674-2005, the main changes are as follows:
- The name of this standard name wasmodified to Whey Powder and Whey Protein Powder;
- The description of “scope” has been modified;
- The “terms and definitions” has been specified;
- The product categories of “physical and chemical properties” have been revised to demineralized whey powder, non-demineralized whey powder and whey protein powder.
- The lactose index has been increased.
- The fat index has been deleted;
- The acidity (in lactic acid) index was deleted;
- The Ferrum (Fe) index has been deleted.
- The “limit for contamination” directly referred to the regulations of GB 2762;
- The “limit for mycotoxin”directly referred to the regulations of GB 2761;
- The “veterinary drug residue”indexes have been deleted;
- The way of expressing the “microbial indexes” has been modified;
- The requirements for nutrient supplements have been increased.
The previous releases of this standard replaced by this standard are as follows:
- GB 11674-1989 and GB 11674-2005.
National Food Safety Standard
Whey Powder and Whey Protein Powder
1. Scope
This standard is applicable to demineralized whey powder, non-demineralized whey powder, whey protein concentrated powder, whey protein-isolated powder and other products.
2. Normative References
The documents cited in this standard are essential for the application of this standard. For dated references, only the dated versionshall apply to this standard. For dated references, the latest version (including all amendments)referred to applies.
3. Terms and Definitions
3.1 Whey
Liquid obtained from raw milk when cheese, casein and other similar products are produced by means of rennet, acidification or membrane filtration.
3.2 Whey Powder
The powder-like products made from whey after drying.
3.2.1 Demineralizedwhey powder
The powder-like products made from whey after demineralization and drying.
3.2.2 Non-demineralized whey power
The powder-like products made from whey without demineralization and drying.
3.3 Whey Protein Powder
The powder-like products, which protein content is no less than 25%, made from whey after isolation, concentration and drying.
4.Technical Requirements
4.1 Requirements for Raw Materials
4.1.1 Whey: the whey produced bythe dairy products from raw milk refers to the requirements of GB 19301.
4.1.2 Other raw materials: the corresponding safety standards and/ or relevant regulations.
4.2 Sensory Requirements:refer tothe requirements of Table 1.
Table 1 Sensory Requirements
| Items |
Requirements |
Testing method |
| Color |
Have even and uniform color. |
Take proper amount of sample and place it in a 50mL beaker to observe the color and tissue texturein natural light. Smell its odor after rinse the mouth with warm water. |
| Taste and smell |
Havethe special taste and smellof the product without abnormal smell. |
|
| State |
Dry and uniform powder product, no agglomeration, no impurities visible to normal vision. |
4.3 Physical and Chemical Properties: refer tothe requirements of Table 2.
Table 2 Physical and Chemical Properties
| Items |
Indexes |
Testing method |
||
| Demineralized whey powder |
Non-demineralizedwhey powder |
Whey protein powder |
||
| Protein/ (g/100g) ≥ |
10.0 |
7.0 |
25.0 |
GB 5009.5 |
| Ash/ (g/100g) ≤ |
3.0 |
15.0 |
9.0 |
GB 5009.4 |
| Lactose/ (g/100g) ≥ |
61.0 |
— |
GB 5413.5 |
|
| Water/ (g/100g) ≤ |
5.0 |
6.0 |
GB 5009.3 |
|
4.4 Limit for Contamination: refers tothe requirements of GB 2762.
4.5Limit for Mycotoxin: refers to the requirements of GB 2761.
4.6 Microbial Limits: refer tothe requirements of Table 3.
Table 3 Microbial Limits
| Items |
The scheme and limit of Samplesa (if not specified, in CFU/ g) |
Testing methods |
|||
| n |
c |
m |
M |
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| Staphylococcus aureus |
5 |
2 |
10 |
100 |
GB 4789.10 plate count method |
| Salmonella |
5 |
0 |
0/25g |
— |
GB 4789.4 |
| a Sample analysis and processing shall be performed according to GB 4789.1 and GB 4789.18. |
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4.7 Food Additives and Nutrient Supplements
4.7.1 The quality of food additives and nutrient supplements shall conform to the corresponding safety standards and relevant regulations.
4.7.2 The use of food additives and nutrient supplements shall comply with the regulations of GB 2760 and GB 14880.
(All information in this document is authentic in Chinese. English is provided for reference only. In case of any discrepancy, the Chinese version shall prevail.)