GB 19301-2003 Hygienic Standard for Fresh Milk

This standard specifies the index requirements of fresh milk, the hygienic requirements of the production and processing process, storage, transportation and inspection methods. This standard applies to secretions squeezed from the udders of cattle (sheep) that meet the relevant national requirements, without food additives and no ingredients extracted from them. GB 19301-2003 Fresh Milk Hygiene Standard GB19301-2003 Standard Download Decompression Password: www.bzxz.net

The full text of this standard is as follows: This standard is in line with the new milk hygiene standard. The main points of this standard are as follows: The scope of application of the original standard is expanded to raw bovine milk from cows and sheep, and the original standard is revised and refining, and the scientific and technological requirements for production and storage are added. It also meets the requirements of GB19301-2003 for milk storage and transportation, and adds protein, fat solids, impurities, yellow powder, aroma, 666 residue, dripping powder, calcium, species, and pathogenic bacteria indicators. |tt||Cancel the broad multiplication and re-classify the total number.
This standard is compiled from the date of implementation (13m33-1%27) to the date of implementation. This standard is issued and managed by the Ministry of Health of the People's Republic of China. The drafting party of this standard: Wuhan Municipal Health and Epidemic Prevention Station, Heilongjiang Municipal Health and Epidemic Prevention Station. The original standard was issued in 1977, and this is the th revision. -
Fresh milk health standard
GB 19301--2003
This standard specifies the index requirements of fresh milk, the hygienic requirements of the processing, storage, transportation and monitoring methods. This standard is applicable to the milk squeezed from the udder of the cow (single) that meets the relevant requirements, without food secretion agents and no ingredients extracted from it.
2 Normative references
The following documents become the terms of this standard through the use of this standard. All references with a specified date and all subsequent amendments (excluding The contents of this standard are not included in the standard. The Department shall consider whether the latest version of its documents can be used. For any undated referenced documents, the latest version is applicable to this standard. GH/T4789.18 Microbiological examination of food hygiene Inspection of milk and products GP/15009.5 Determination of protein in food GB/T 009.11 Determination of total organic matter in food CB5009.12 Determination of lead in food
G/T 5009, 14
GB/T 5009.24
Requirements for the determination of the residual amount of hexavalent iodine and hydroxyethyl in food
B/T5009.46 Milk and dairy products: Standard analysis method GB14 Standard for the purchase of fresh milk
GT13593 Good hygiene practice for dairy enterprises 3 Index requirements
3.1 Sensory index
Sensory indexes should comply with the provisions of Table 1,
Table sensory indexes
3.2 Physical and chemical indicators
It has no milk taste, no different from
The average weight of the spoonful is not changed, no change, no degradation, no visible difference. The physical and chemical indicators are in accordance with the requirements of Table 2.
Relative temperature (20℃/4℃)
Protein gug
Ingredients/(g/1g)
Non-milk homogenate 0
Table 2 Physical and chemical indicators
GB 193012003
Acid tail (T)
Winter original /(rg/kg）
Aluminum + P:1/(g/kg）
/(/）
Hot Quman City Su M,/(μg/kg)
Hexachlorocyclohexane/rg/kg
Potassium /:erg/ka
3. 3 Common drug residues
The amount of drugs left or retained shall comply with the relevant national standards. 3.4 Microbiological indicators
Microbiological indicators should be specified in the table 2. Table 3 Microbiological indicators
Before feeding. The total number of golden yellow grapes, slices, and signs) 4 Hygienic requirements for food production and processing
4.1 Milking place: should be clean and tidy: before milking, the milk should be washed with warm water and disinfected. 4.2 Purchase of milk: should comply with the provisions of GB12 Part 3. 5 Purchase and storage www.bzxz.net
Milk should be stored in a closed container, and the final disinfection set should be used. The flow rate is 2-6. 6 Transportation
When transporting the product, it is necessary to make sure that the product is transported in accordance with the regulations of B/T5009.46. 7
Testing methods
7.1 Sensory
Test according to the method specified in B/T5009.46.
7.2 Physical and chemical
7.2.1 Relative density: Determined by the method specified in CR914. 7.2.2 Protein: Determined by the method specified in GB/T5009.5. 7.2.3 Fat content: Determined by the method specified in GB/T530.46. 7.2.4 Non-fat milk content: Determined by the method specified in GB/T5000.46. 7.2.5 Acidity: Determined by the method specified in GB/T5099.4. 7.2.6 Impurities: Determined by the method specified in GB/T5009.46 7.2.7 According to the method specified in GB/T5009.24, determine. 7.2.8 Metal: Determined by the method specified in GB/T5009.11 7.2.9 Lead: Determined by the method specified in GB/T50033.12. Add 66 drops of hexadecene and determine by the method specified in GB/T500S.19. 7.2.10
7.3 Microbiological test
GB/T14789,1
GB19301-203
Tip: This standard content only shows part of the intercepted content of the complete standard. If you need the complete standard, please go to the top to download the complete standard document for free.