GB 5410-1999 Whole milk powder, skimmed milk powder, whole milk powder with added sugar and flavoured milk powder

This standard specifies the definition, technical requirements, test methods and labeling, packaging, transportation and storage requirements of whole milk powder, skim milk powder, whole milk powder with sugar and flavored milk powder. This standard applies to powdered products made from cow's milk or goat's milk as the main ingredient, with or without auxiliary materials. GB 5410-1999 Whole milk powder, skim milk powder, whole milk powder with sugar and flavored milk powder GB5410-1999 Standard download decompression password: www.bzxz.net

GB5410-1999
\4.1.2 Food additives and food nutrient fortifiers", "4.3.1 Net content", "4.4 Hygiene indicators", "4.5 Addition amount of food additives and food nutrient fortifiers" and "6.1 Labeling" in this standard are mandatory provisions, and the remaining provisions are recommended provisions. This standard is a revision of GB/T5410-1985 "Whole milk powder", GB/T5411-1985 "Skimmed milk powder" and GB/T5412--1985 "Whole fat sweetened milk powder" into one standard, and flavored milk powder is included in this standard. The revision was made with reference to the international CAC/Codex Stan A-5:1971 "Whole Milk Powder, Partially Skimmed Milk Powder and Skimmed Milk Powder" of the Codex Alimentarius Commission (CAC). The moisture index of various products and the lower limit of fat index of whole milk powder in this standard are consistent with the provisions of the CAC standard. The main contents of this standard revised GB/T5410-1985 "Whole Milk Powder", GB/T5411-1985 "Skimmed Milk Powder" and GB/T5412-1985 "Whole Fat Sweetened Milk Powder" are as follows: 1 Cancelled: product grade, sensory score, mercury limit, sampling and inspection, shelf life regulations, solubility (weight method index), whole The upper limit of fat index for fat-sweetened milk powder.
2 The "solubility (index method)" index was changed to "insolubility index" and adjustments were made. The limit index of copper, the fat and moisture index of whole milk powder, and the moisture index of whole milk powder with sugar were adjusted. 3 Added: the allowable value of negative deviation of net content, protein, nitrate, nitrite, aflatoxin M, yeast and mold indexes, and regulations for adding food additives and food nutrient fortifiers. From the date of implementation, this standard will replace GB/T5410-1985 "Whole Milk Powder", GB/T5411-1985 "Skimmed Milk Powder" and GB/T5412 -1985 "Whole-fat Sweetened Milk Powder". This standard was proposed by the State Bureau of Light Industry.
This standard is under the jurisdiction of the National Dairy Standardization Center. This standard was drafted by the Heilongjiang Dairy Industry Research Institute, and Harbin Morinaga Dairy Co., Ltd., Shanghai Dairy Factory No. 7, Hangzhou Food Factory, Wandashan Dairy Group, Jinxing Dairy Co., Ltd., and Daqing Dairy Factory participated in the drafting. The main drafters of this standard: Wang Yun, Wang Xinxiang, Xia Yuanjun, Dong Mingyi15
National Standard of the People's Republic of China
Whole milk powder, skim milk powder,
Whole-fat sweetened milk powder and flavored milk powder
Wholemilk powder,skimmedmilkpowder,sweetened whole milk powder and flavoured milk powder1Scope
GB 54101999
Replaces GB/T5410~5412-1985
This standard specifies the definition, technical requirements, test methods and labeling, packaging, transportation and storage requirements of whole milk powder, skimmed milk powder, whole fat sweetened milk powder and flavoured milk powder.
This standard applies to powder products made from cow's milk or goat's milk as the main ingredient, with or without auxiliary materials. 2Cited standards
The provisions contained in the following standards constitute the provisions of this standard through reference in this standard. When this standard is published, the versions shown are valid. All standards will be revised, and parties using this standard should explore the possibility of using the latest version of the following standards. GB191—1990 Pictorial markings for packaging, storage and transportation
GB2760-1996 Hygienic standard for the use of food additives Determination of total colony count
GB 4789. 2—19941
Microbiological examination of food hygiene
GB 4789. 3--1994
GB 4789. 4—1994
GB 4789. 5—-1994
GB 4789.10--1994
GB 4789. 11-1994
GB 4789. 15-1994
GB 4789. 18--1994
Microbiological examination of food hygiene
Determination of coliform group
Microbiological examination of food hygiene
Test for Salmonella
Microbiological examination of food hygiene
Test for Shigella
Microbiological examination of food hygiene
Test for Staphylococcus aureus
Microbiological examination of food hygiene
Microbiological examination of food hygiene
Microbiological examination of food hygiene
GB/T 5009. 12--19961www.bzxz.net
Method for determination of lead in food
GB/T 5009. 24--1996
GB/T 5413.1-—1997
GB/T 5413.3-—1997
GB/T 5413. 5--1997
GB/T 5413. 8—1997
GB/T 5413. 21--1997
GB/T 5413. 28--1997
GB/T 5413. 29—1997
Test for hemolytic streptococci
Count of yeast and mold
Test for milk and dairy products
Determination of aflatoxin M and Bi in foodsInfant formula and milk powder
Infant formula and milk powder
Infant formula and milk powder
Determination of protein
Determination of fat
Determination of lactose, sucrose and total sugars
Infant formula and milk powder
Determination of water
Infant formula and milk powder
Determination of titratable acidity of milk powder
Determination of calcium, iron, zinc, sodium, potassium, magnesium, copper and manganeseInfant formula and milk powder
Determination of solubility
GB/T 5413.30—1997
Determination of impurities in milk and milk powder
GB/T5413.32—1997 Determination of nitrate and nitrite in milk powder GB 7718—1994
General standard for food labeling
Approved by the State Administration of Quality and Technical Supervision on December 17, 199916
Implementation on October 1, 2000
GB 14880—1994
3 Definitions
GB 5410—1999
Hygienic standard for the use of food nutrient fortifiers
This standard adopts the following definitions.
3.1 Whole milk powderwhole milk powder
Powdered product made from only cow's milk or goat's milk through concentration and drying. 3.2 Skimmed milk powder is a powdered product made from cow's milk or goat's milk only, after fat separation, concentration and drying. 3.3 Sweetened whole milk powder is a powdered product made from cow's milk or goat's milk and white sugar only, after concentration and drying. 3.4 Flavored milk powder is a powdered product made from cow's milk or goat's milk (or whole milk powder, skimmed milk powder) as the main ingredient, with seasonings and other auxiliary materials added, after concentration and drying (or dry mixing), with a milk solid content of not less than 70%. 4 Technical requirements
4.1 Raw material requirements
4.1.1 Raw materials: should comply with the provisions of the relevant national standards or industry standards. 4.1.2 Food additives and food nutrient fortifiers: should be selected from the varieties allowed for use in GB2760 and GB14880; and should comply with the provisions of the relevant national standards or industry standards. 4.2 Sensory properties
Should comply with the requirements of Table 1
Taste and smell
Texture
Solubility
4.3 Physicochemical indicators
4.3.1 Net content
Whole milk powder
Uniform creamy yellow color
With pure milk flavor
Dry and uniform powder
Skimmed milk powder
Can be quickly dissolved in water after stirring without caking Whole milk powder with sugar
Flavored milk powder
With the color that flavored milk powder should have
With the taste and smell that flavored milk powder should haveThe negative deviation of the net content of a single quantitatively packaged commodity shall not exceed the provisions of Table 2; the average net content of products in the same batch shall not be lower than the net content indicated on the label.
Net content
100~200
200～300
300~500
500～1 000
1 000～10 000
Relative deviation, %
Negative deviation allowance
Absolute deviation, 8
GB 5410-1999
4.3.2 Protein, fat, sucrose, moisture, reconstituted lactic acid, insolubility index and impurities shall conform to the requirements of Table 3.
Protein, %
Fat, %
Sucrose, %
Restored lactic acid, T
Moisture, %
Insolubility index, mL
Impurity, mg/kg
Whole milk powder
Skimmed milk powder
Non-fat milk solids\34
Whole fat sweetened milk powder
1) Non-fat milk solids - 100(%) - Actual fat measured value (%) Actual moisture measured value (%) 4.4 Hygiene indicators
Shall comply with the provisions of Table 4.
Lead, mg/kg
Copper, mg/kg
Nitrate (as NaNO:), mg/kg
Nitrite (as NaNO,), mg/kgYeast and mold, cfu/g
Aflatoxin Mi, μg/kg
Total colony count, cfu/g
Escherichia coli, MPN/100g
Pathogenic bacteria (referring to intestinal pathogenic bacteria and pathogenic cocci)Whole milk powder
4.5 The added amount of food additives and food nutrient fortifiers shall comply with the provisions of GB2760 and GB14880. 5 Test methods
5.1 Sensory test
Skimmed milk powder
Flavored milk powder
Whole fat sweetened milk powder
Not detectable
Flavored milk powder
5.1.1 Color and texture: Spread an appropriate amount of sample on a white plate and observe the color and texture under natural light. 5.1.2 Taste and odor: Place an appropriate amount of sample on a plate, smell the odor first, then rinse your mouth with warm water, and then taste the sample. 5.1.3 Dissolution: Place 11.2g (whole fat milk powder, whole fat sweetened milk powder) or 8.3g (skimmed milk powder) of the sample in a 200mL beaker containing 100mL 40℃ water, stir evenly with a stirring rod, and observe the dissolution of the sample. 5.2 Physical and chemical tests
5.2.1 Net content: Use a balance with a sensitivity of 1.0g to weigh the mass of a single quantitatively packaged product, then weigh the mass of the packaging container, and calculate the weighing difference.
5.2.2 Protein: Tested in accordance with GB/T5413.1. 18
5.2.3 Fat: Tested in accordance with GB/T5413.3. 5.2, 4 Sucrose: Tested in accordance with GB/T5413.5. GB5410--1999
5.2.5 Reconstituted lactic acid: Tested in accordance with GB/T5413.28. 5.2.6 Moisture: Tested in accordance with GB/T5413.8. 5.2.7 Insolubility index: Tested in accordance with GB/T5413.29. 5.2.8 Impurity level: Tested in accordance with GB/T5413.30. 5.3 Hygiene inspection
5.3.1 Lead: Inspected according to GB/T5009.12. 5.3.2
Copper: Inspected according to GB/T5413.21.
5.3.3 Nitrate and nitrite: Inspected according to GB/T5413.32. 5.3.4 Yeast and mold: Inspected according to GB4789.15 and GB4789.18. 5.3.5 Aflatoxin M1: Inspected according to GB/T5009.24. 5.3.6 Total colony count: Inspected according to GB4789.2 and GB4789.18. 5.3.7 Coliform bacteria: Inspected according to GB4789.3 and GB4789.18. 5.3.8 Pathogenic bacteria: Inspect according to GB4789.4, GB4789.5, GB4789.10, GB4789.11 and GB4789.18. 6 Labeling, packaging, transportation and storage
6.1 Labeling
6.1.1 Product labels shall be marked in accordance with the provisions of GB7718. The content of protein, fat and sucrose (only whole fat sweetened milk powder) shall also be indicated. 6.1.2 The product name may be marked as "××× milk powder". 6.1.3 The outer packaging box marking of the product shall comply with the provisions of GB191. 6.2 Packaging
All packaging materials shall meet the requirements of food hygiene. 6.3 Transportation
When transporting products, avoid sun exposure and rain. Do not mix and transport with toxic, harmful, odorous or other items that affect product quality. 6.4 Storage
Products should be stored in a dry and well-ventilated place. It shall not be stored together with toxic, harmful, odorous, volatile, and corrosive items. 19
GB 5410 ---1999
GB5410—1999 "Whole milk powder, skimmed milk powder, whole milk powder with sugar and flavored milk powder" No. 1 Amendment This amendment was approved by the State Administration of Quality and Technical Supervision on April 20, 2000 in the document No. 20007064, and will be implemented from October 1, 2000.
Table 3 is changed to a new table:
Protein, %
Fat, %
Sucrose, %
Reconstituted lactic acid, T
Moisture, %
Insolubility index, mL
Impurity, mg/kg
Whole milk powder
Skimmed milk powder
Non-fat milk solids 34
Whole fat sweetened milk powder
Note: 1) Non-fat milk solids 100%—
Actual measured value of fat (%)—Actual measured value of moisture (%) 20
Flavored milk powder2 Protein: Tested according to GB/T5413.1. 18
5.2.3 Fat: Tested according to GB/T5413.3. 5.2, 4 Sucrose: Tested according to GB/T5413.5. GB5410--1999
5.2.5 Reconstituted lactic acid: Tested according to GB/T5413.28. 5.2.6 Moisture: Tested according to GB/T5413.8. 5.2.7 Insolubility index: Tested according to GB/T5413.29. 5.2.8 Impurity: Tested according to GB/T5413.30. 5.3 Hygienic inspection
5.3.1 Lead: Tested according to GB/T5009.12. 5.3.2
Copper: Tested according to GB/T5413.21.
5.3.3 Nitrate and nitrite: Tested according to GB/T5413.32. 5.3.4 Yeast and mold: Tested according to GB4789.15 and GB4789.18. 5.3.5 Aflatoxin M1: Tested according to GB/T5009.24. 5.3.6 Total colony count: Tested according to GB4789.2 and GB4789.18. 5.3.7 Coliform bacteria: Tested according to GB4789.3 and GB4789.18. 5.3.8 Pathogenic bacteria: Tested according to GB4789.4, GB4789.5, GB4789.10, GB4789.11 and GB4789.18. 6 Labeling, packaging, transportation and storage
6.1 Labeling
6.1.1 Product labels shall be marked in accordance with the provisions of GB7718. The content of protein, fat and sucrose (full fat sweetened milk powder only) should also be indicated. 6.1.2 The product name can be marked as "××× milk powder". 6.1.3 The outer packaging box marking of the product should comply with the provisions of GB191. 6.2 Packaging
All packaging materials should meet the requirements of food hygiene. 6.3 Transportation
When transporting products, avoid sun and rain. Do not mix with toxic, harmful, odorous or quality-affecting items for transportation. 6.4 Storage
The product should be stored in a dry and well-ventilated place. Do not store it together with toxic, harmful, odorous, volatile and corrosive items. 19
GB 5410 ---1999
GB5410—1999 "Whole milk powder, skimmed milk powder, whole milk powder with sugar and flavored milk powder" Amendment No. 1 This amendment was approved by the State Administration of Quality and Technical Supervision on April 20, 2000 in the document No. 20007064 of Quality and Technical Supervision, and was to be implemented on October 1, 2000.
Table 3 is changed to a new table:
Protein, %
Fat, %
Sucrose, %
Reconstituted lactic acid, T
Moisture, %
Insolubility index, mL
Impurity, mg/kg
Whole milk powder
Skimmed milk powder
Non-fat milk solids 34
Whole fat sweetened milk powder
Note: 1) Non-fat milk solids 100%—
Actual measured value of fat (%)—Actual measured value of moisture (%) 20
Flavored milk powder2 Protein: Tested according to GB/T5413.1. 18
5.2.3 Fat: Tested according to GB/T5413.3. 5.2, 4 Sucrose: Tested according to GB/T5413.5. GB5410--1999
5.2.5 Reconstituted lactic acid: Tested according to GB/T5413.28. 5.2.6 Moisture: Tested according to GB/T5413.8. 5.2.7 Insolubility index: Tested according to GB/T5413.29. 5.2.8 Impurity: Tested according to GB/T5413.30. 5.3 Hygienic inspection
5.3.1 Lead: Tested according to GB/T5009.12. 5.3.2
Copper: Tested according to GB/T5413.21.
5.3.3 Nitrate and nitrite: Tested according to GB/T5413.32. 5.3.4 Yeast and mold: Tested according to GB4789.15 and GB4789.18. 5.3.5 Aflatoxin M1: Tested according to GB/T5009.24. 5.3.6 Total colony count: Tested according to GB4789.2 and GB4789.18. 5.3.7 Coliform bacteria: Tested according to GB4789.3 and GB4789.18. 5.3.8 Pathogenic bacteria: Tested according to GB4789.4, GB4789.5, GB4789.10, GB4789.11 and GB4789.18. 6 Labeling, packaging, transportation and storage
6.1 Labeling
6.1.1 Product labels shall be marked in accordance with the provisions of GB7718. The content of protein, fat and sucrose (full fat sweetened milk powder only) should also be indicated. 6.1.2 The product name can be marked as "××× milk powder". 6.1.3 The outer packaging box marking of the product should comply with the provisions of GB191. 6.2 Packaging
All packaging materials should meet the requirements of food hygiene. 6.3 Transportation
When transporting products, avoid sun and rain. Do not mix with toxic, harmful, odorous or quality-affecting items for transportation. 6.4 Storage
The product should be stored in a dry and well-ventilated place. Do not store it together with toxic, harmful, odorous, volatile and corrosive items. 19
GB 5410 ---1999
GB5410—1999 "Whole milk powder, skimmed milk powder, whole milk powder with sugar and flavored milk powder" Amendment No. 1 This amendment was approved by the State Administration of Quality and Technical Supervision on April 20, 2000 in the document No. 20007064 of Quality and Technical Supervision, and was to be implemented on October 1, 2000.
Table 3 is changed to a new table:
Protein, %
Fat, %
Sucrose, %
Reconstituted lactic acid, T
Moisture, %
Insolubility index, mL
Impurity, mg/kg
Whole milk powder
Skimmed milk powder
Non-fat milk solids 34
Whole fat sweetened milk powder
Note: 1) Non-fat milk solids 100%—
Actual measured value of fat (%)—Actual measured value of moisture (%) 20
Flavored milk powder
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