GB 5408.2-1999 Sterilized milk

This standard specifies the product classification, technical requirements, test methods and labeling, packaging, transportation and storage requirements of sterilized milk. This standard applies to liquid products made from cow's milk (or goat's milk) or reconstituted milk as the main ingredients, without or with auxiliary materials, and sterilized. GB 5408.2-1999 Sterilized milk GB5408.2-1999 Standard download decompression password: www.bzxz.net

GB5408.2—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 “7.1.1 Mandatory labeling content” in this standard are mandatory provisions; the remaining provisions are recommended provisions. This standard was proposed by the State Bureau of Light Industry
This standard was drafted by the Heilongjiang Dairy Industry Research Institute. The main drafters of this standard are Wang Yun and Wang Xinxiang. National Standard of the People's Republic of China
Sterilized milk
Sterilized milk
GB5408.2—1999
1 Scope
This standard specifies the product classification, technical requirements, test methods and labeling, packaging, transportation and storage requirements for sterilized milk.
This standard applies to liquid products made of cow's milk (or goat's milk) or reconstituted milk as the main ingredient, without or with auxiliary materials, and sterilized.
2 Cited standards
The provisions contained in the following standards constitute the provisions of this standard through reference in this standard. At the time of publication of the standard, the versions shown are valid. All standards will be revised, and parties using this standard should explore the possibility of using the latest versions of the following standards. GB191—1990 Pictorial markings for packaging, storage and transportation
GB2760—1996 Hygienic standards for the use of food additives GB4789.26—1994 Microbiological examination of food hygiene Commercial sterility test of canned food GB/T5009.24—1996 Determination of aflatoxin M and B1 in food GB/T5409—1985 Cow's milk test method
GB/T5413.1—1997 Determination of protein in infant formula and milk powder GB /T5413.30—1997 Determination of impurities in milk and milk powder GB/T5413.321997 Determination of nitrate and nitrite in milk powder GB7718—1994 General standard for food labeling GB14880—1994 Hygienic standard for the use of food nutrient fortifiers 3 Product classification
3.1 Sterilized pure cow (sheep) milk: a product made from cow's milk (or goat's milk) or reconstituted milk, with or without skimming, without adding auxiliary materials, and made by ultra-high temperature instantaneous sterilization, aseptic canning or maintaining sterilization. 3.2 Sterilized flavored milk: with cow's milk (or goat's milk) or reconstituted milk as the main material, skimmed or not, adding auxiliary materials approved by the State Administration of Quality and Technical Supervision on December 17, 1999 and implemented on May 1, 2000, and then sterilized at ultra-high temperature, aseptically canned or sterilized. 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; no preservatives should be added. 4.2 Sensory characteristics Should comply with the provisions of Table 1.
Taste and smell
Organization state
Sterilized pure cow (goat) milk
Uniform milk color, or light yellow, with the inherent taste and
smell of cow or goat milk, without peculiar smell
Sterilized flavored milk
Uniform milky white or the color
of flavored milk
With the taste and smell of flavored milk
Uniform liquid, without clots or viscosity, a small amount of precipitation is allowed4.3 Physical and chemical indicators
Net content
The 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 the same batch of products shall not be lower than the net content indicated on the label. Table 2
Net content
100~200
200~300
300500
500~1000
1000~10000
Relative deviation, %
Allowable value of negative deviation
Absolute deviation, mL
4.3.2 Protein, fat, non-fat milk solids, acidity and impurities shall comply with the requirements of Table 3.
Fat, %
Protein, %www.bzxz.net
Non-fat milk solids, %≥
Acidity,
Impurity, mg/kg≤
4.4 Hygiene indicators
Sterilized pure bovine (sheep) milk
Full fat partially skimmed
≥3.11.0~2.0
Should comply with the requirements of Table 4.
Approved by the State Administration of Quality and Technical Supervision on December 17, 1999 2
Sterilized flavored milk
Partially skimmed
Implemented on May 1, 2000
GB5408.2-1999
Sterilized pure cow (sheep) milk
Nitrate (as NaNO,), mg/kg≤Nitrite (as NaNO,), mg/kg≤Aflatoxin Mi, μg/kg
Microorganisms
4.5 The amount of food additives and food nutrient fortifiers added shall comply with the provisions of GB2760 and GB14880. 5 Sterilization requirements
Sterilization can be carried out in one of the following ways.
Sterilized flavored milk
Commercial sterility
5.1 Ultra-high temperature instantaneous sterilization: The flowing emulsion is sterilized for several seconds at 135℃ or above and packaged under sterile conditions. 5.2 Maintaining sterilization (secondary sterilization): The emulsion is sterilized in advance (or not sterilized), packaged in a sealed container, and sterilized at a temperature not lower than 110℃ for more than 10 minutes. 6 Test method
6.1 Sensory inspection
6.1.1 Color and texture: Take an appropriate amount of sample in a 50mL beaker and observe the color and texture under natural light.
6.1.2 Taste and odor: Open the sample package and smell it first, then rinse your mouth with warm water, and then taste the sample.
6.2 Physical and chemical inspection
Net content: Transfer the contents of a single quantitative package completely into a measuring cylinder and read the volume. 6.2.1
Protein: Tested in accordance with GB/T5413.1, with a sampling volume of 10g. 6.2.2 to
Fat: Tested in accordance with GB/T5409.
Non-fat milk solids: Tested in accordance with GB/T5409. 6. 2. 4
Acidity: Tested in accordance with GB/T5409.
Impurities: Tested in accordance with GB/T5413.30.
Sanitary inspection
Nitrate, nitrite: Tested in accordance with GB/T5413.32. 6. 3.1
Aflatoxin Mi: Tested in accordance with GB/T5009.24. 6.3.3
Microorganisms: Tested in accordance with GB4789.26.
7 Labeling, packaging, transportation and storage
7.1 Labeling
7.1.1 Mandatory labeling content
7.1.1.1 Product labels shall be marked in accordance with the provisions of GB7718. The type of product (according to Chapter 3 of this standard) and the content of protein, fat and non-fat milk solids shall also be indicated. 7.1.1.2 Products with reconstituted milk as raw material shall be marked as "reconstituted milk". 7.1.1.3 The marking of the outer packaging box shall comply with the provisions of GB191. 7.1.2 Recommended labeling content
Indicate the sterilization method on the product label (according to Chapter 5 of this standard). The product name may also be marked as "××× milk".
7.2 Packaging
All packaging materials shall meet food hygiene requirements. Approved by the State Administration of Quality and Technical Supervision on December 17, 1999, and implemented on May 1, 2000
7.3 Transportation
GB5408.2-1999
When transporting products, avoid exposure to sunlight and rain. Do not mix with toxic, harmful, or odorous items for transportation.
7.4 Storage
Products should be stored in a dry, well-ventilated place. Do not store them together with toxic, harmful, odorous, or items that have adverse effects on the products. Approved by the State Administration of Quality and Technical Supervision on December 17, 1999, and implemented on May 1, 2000
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.