QB/T 3782-1999 Demineralized whey powder

This standard specifies the technical requirements, inspection methods, inspection rules and product marking, packaging, shipping and storage requirements of desalted whey powder. This standard applies to powdered products made from whey, a byproduct of cheese or casein manufacturing, through desalting, concentration, spraying and drying. Desalted whey powder is used as a raw material for infant formula or other foods. QB/T 3782-1999 Desalted whey powder QB/T3782-1999 Standard download decompression password: www.bzxz.net

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National Standard of the People's Republic of China
Demineralized whey powder
Demineralized whey powder
QB/T3782-1999
This standard specifies the technical requirements, inspection methods, inspection rules and product marking, packaging, transportation and storage requirements for demineralized whey powder.
This standard applies to powdered products obtained by desalting, concentrating, spraying and drying the whey byproduct obtained from the manufacture of cheese or casein. Demineralized whey powder is used as a raw material for infant formula or other foods. 2
Reference standards
GB11674
Hygiene standard for desalted whey powder
GB5413
Testing methods for milk powder
Whole milk powder
GB5410
GB7718General standard for food labeling
3 Technical requirements
3.1 Sensory requirements
Whey powder should be uniformly light yellow in color; have the inherent taste and smell of fresh whey, and should not have unpleasant taste and smell such as sourness and peculiar smell; have no lumps, and be a powdery substance with uniform particle size. No flocs or precipitation will be produced when it is diluted with 70℃ water.
Nutritional ingredients and physical and chemical indicators
Nutritional ingredients and physical and chemical indicators are shown in Table 1.
Water content, %
Fat, %
Protein, %
Ash, %
Lactose, %
Acidity (lactic acid), %
Insolubility index, mL
Impurity, mg/kg
Note: Impurities include coke particles.
3.3 Hygiene index
Hygiene index shall be implemented in accordance with GB11674.
Test method
4.1 Sensory test
In the sensory test room (or a laboratory without factors affecting sensory test), take an appropriate amount of sample and put it in a white shallow dish to test the sensory properties of the sample; take another 34g sample and put it in a 500mL beaker, mix it with 250mL of 70℃ water, and observe the dispersion and dissolution.
Testing of Nutritional Components and Physical and Chemical Indexes
4.2.1 Moisture content shall be tested in accordance with the provisions of 2.3 of GB5413. 4.2.2 Fat shall be tested in accordance with the provisions of 2.4 of GB5413. 4.2.3 Protein shall be tested in accordance with the provisions of A3 of Appendix A of GB5413. 4.2.4 Ash content shall be tested in accordance with the provisions of A4 of Appendix A of GB5413. 4.2.5 Lactose shall be tested in accordance with the provisions of 2.8 of GB5413. The sampling volume for testing shall be one third to one half of the sampling volume of milk powder.
4.2.6 Acidity shall be tested in accordance with the provisions of 2.5 of GB5413. 4.2.7 Insolubility index shall be tested in accordance with the provisions of 2.6.1 of GB5413. 4.2.8 Impurity content shall be tested in accordance with the provisions of 2.7 of GB5413. 5 Inspection rules
5.1 Factory inspection
The factory inspection items include moisture, fat, protein, lactose, acidity, insolubility index, impurity, total bacterial count and coliform group. Each batch of products must undergo factory inspection. 5.2 Type inspection
Type inspection includes all items in the technical requirements. Type inspection shall be carried out at least once every three months. Type inspection shall also be carried out in any of the following circumstances:
a. Change of main raw materials;
b. Change of key process;
When the national quality supervision agency proposes a type inspection requirement. 5.3 Sampling method and quantity
The sampling of products shall be carried out in accordance with the provisions of 2.1 of GB5410. 5.4 Inspection procedure and re-inspection
The inspection procedure and re-inspection shall be carried out in accordance with the provisions of 2.2 and 2.3 of GB5410. 6 Marking, packaging, transportation, storage
6.1 Product marking requirements shall be in accordance with the provisions of GB7718. 6.2 Packaging This product is packaged in large packages, with a net weight of 20 to 25 kg per package. The packaging materials should be sturdy, moisture-proof and meet the relevant requirements of food hygiene
. The product quality should not be damaged during normal transportation and storage period. 6.3 Storage and transportation
The storage and transportation of products shall be in accordance with the provisions of GB5410.4. Additional notes:
This standard was proposed by the Ministry of Light Industry of the People's Republic of China. This standard is under the jurisdiction of Heilongjiang Dairy Industry Research Institute. This standard was drafted by Heilongjiang Dairy Industry Research Institute. The main drafters of this standard are Sun Zhiyong and Gao Kuiyuan. Approved by the State Bureau of Technical Supervision on July 4, 1989, and implemented on March 1, 1990
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