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GB 19646-2010: National food safety standard -- Cream, butter and anhydrous milk fat
GB 19646-2010
GB
NATIONAL STANDARD OF THE
PEOPLE?€?S REPUBLIC OF CHINA
National Food Safety Standard
Cream, Butter and Anhydrous Milkfat
ISSUED ON. MARCH 26, 2010
IMPLEMENTED ON. DECEMBER 1, 2010
Issued by. Ministry of Health of the People's Republic of China
Table of Contents
Forward ... 3??
1 Scope ... 4??
2 Normative References ... 4??
3 Terms and definitions ... 4??
4 Technical Requirements ... 4??
Forward
This Standard corresponds to standard Codex Stan 279-1971 (Revision 1999,
Amendment 2003, 2006) Codex Standard for Butter, Codex Stan 280-1973 (Revision
1999, Amendment 2006) Codex Standard for Milkfat Products, and Codex stan 288 -1976
(Revision 2003, Amendment 2008) Codex Standard for Cream and Prepare Creams. The
consistent degree between this Standard and Codex Stan 279-1971 (Revision 1999,
Amendment 2003, 2006), Codex stan 280-1973 (Revision 1999, Amendment 2006) and
Codex stan 288-1976 (Revision 2003, Amendment 2008) is non-equivalent.
This Standard replaces GB 19646-2005 ?€?Hygienic standard for Butter and Cream?€? and
partial indices in GB/T 5415-2008 ?€?Butter?€? and GB 5414-85 ?€?Cream?€?. Those indices in
GB/T 5415-2008 ?€?Butter?€? and GB 5414-85 ?€?Cream?€? that are relevant to this Standard shall
follow those specified in this Standard.
Compared with GB 19646-2005, the main changes of this Standard are as follows.
?€? The name of standard is changed to ?€?Cream, Butter and Anhydrous Milkfat?€?;
?€? The scope is modified;
?€? ?€?Terms and definitions?€? is added;
?€? The sensory requirements are modified;
?€? The acidity requirements for cream are added;
?€? The requirements of non-fat milk solid are added;
?€? "Pollutants limit" directly quotes the provisions specified in GB 2762;
?€? "Mycotoxin limit" directly quotes the provisions specified in GB 2761;
?€? The expression method of "microorganism index" are modified;
?€? The requirements on nutritional supplements are added.
The previous edition replaced by this Standard is.
?€? GB 19646-2005.
National food safety standard
Cream, Butter and Anhydrous Milkfat
1 Scope
This Standard is applicable to cream, butter and anhydrous milkfat.
2 Normative References
The documents quoted in this Standard are indispensable for the application of this
Standard. For dated references, only the dated edition is applicable to this document.
For undated references, the latest editions of the normative documents (including all
amendments) are applicable to this document.
3 Terms and definitions
3.1 Cream
The products of which the milkfat content is 10.0% ~ 80.0%, with milk as the raw material,
it is the milkfat-containing part separated from milk, with or without addition of other
ingredients, food additives and nutritional supplements.
3.2 Butter
The products of which the milkfat content is not less than 80.0%, with milk and (or) cream
(fermented or non-fermented) as the raw material, with or without addition of other
ingredients, food additives and nutritional supplements.
3.3 Anhydrous Milkfat
The products of which the milkfat content is not less than 99.8%, with milk and (or) butter
and cream (fermented or non-fermented) as the raw material, with or without addition of
food additives and nutritional supplements.
4 Technical Requirements
4.1 Raw material requirements
4.1.1 Raw milk. It shall meet the requirements of GB 19301.
4.1.2 Other raw materials. It shall meet the requirements of corresponding safety
standard and/or relevant provisions.
4.2 Sensory requirements. It shall comply with the provisions in Table 1.