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GB 19646-2010National food safety standard -- Cream, butter and anhydrous milk fat (English PDF)

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Also coversGB19646-2010

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Issued by

Ministry of Health of the People's Republic of China

Level / Type

National · Mandatory

Issue date

March 26, 2010

Implementation date

December 1, 2010

Scope

GB 19646-2010 (National food safety standard -- Cream, butter and anhydrous milk fat) is available as an English-translated PDF.

GB 19646-2010 is the Chinese standard "National food safety standard -- Cream, butter and anhydrous milk fat". Its scope clause reads: This Standard is applicable to cream, butter and anhydrous milkfat.

Its clauses include terms and definitions; technical requirements. It was issued by the Ministry of Health of the People's Republic of China on 2010-03-26 and took effect on 2010-12-01.

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Document preview — GB 19646-2010

National Standard of the People's Republic of China

Issued by: Ministry of Health of the People's Republic of China

Forward...3
1 Scope...4
2 Normative References...4
3 Terms and definitions...4
4 Technical Requirements...4

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.

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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 4 pages — is available in the English PDF.

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