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GB 5420-2021National Food Safety Standard - Cheese (English PDF)

食品安全国家标准干酪

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Issued by

NHC; SAMR

Level / Type

National · Mandatory

Issue date

February 22, 2021

Implementation date

November 22, 2021

Scope

GB 5420-2021 is the English-translated version of 食品安全国家标准干酪.

GB 5420-2021 — This Standard is applicable to cheese.

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Document preview — GB 5420-2021

National Standard of the People's Republic of China

Issued by: NHC; SAMR

Foreword...3
1 Scope...4
2 Terms and Definitions...4
3 Technical Requirements...5
4 Others...6

Foreword

This Standard serves as a replacement of GB 5420-2010 National Food Safety

Standard - Cheese.

In comparison with GB 5420-2010, this Standard has the following main changes.

---The scope is modified;

---The terms and definitions are modified;

---The sensory requirements are modified;

---The microbial limits are modified;

---"4 Others" is added;

---Appendix A is added.

National Food Safety Standard - Cheese

1 Scope

This Standard is applicable to cheese.

2 Terms and Definitions

2.1 Cheese

Cheese refers to mature or immature soft, semi-hard, hard or extra-hard dairy products

(probably be coated), in which, the proportion of whey protein / casein does not exceed

the corresponding proportion (except ricotta cheese) in the milk of cows (or other milk

yielding animals). Cheese is obtained by any of the following methods.

2.1.1 Mature cheese

Mature cheese is not used (eaten) immediately after production. Instead, it shall be

stored for a certain time under specific conditions, for example, temperature, so as to

generate characteristics of this type of products through biochemical and physical

changes.

2.1.3 Immature cheese (including fresh cheese)

Immature cheese refers to cheese that can be used (eaten) soon after production.

3 Technical Requirements

3.1 Requirements for Raw Materials

3.1.1 Raw milk. it shall comply with the stipulations of GB 19301.

3.1.2 Coating. it shall comply with corresponding standards and relevant regulations.

3.2 Sensory Requirements

The sensory requirements shall comply with the stipulations of Table 1.

3.3 Limits of Pollutants and Mycotoxins

3.4 Microbial Limits

3.4.1 The limit of pathogenic bacteria shall comply with the stipulations of GB 29921.

3.4.2 The limit of microorganisms shall comply with the stipulations of Table 2.

3.5 Food Additives and Nutritional Fortification Substances

4 Others

4.1 Cheese can also be called "milk curd".

4.2 The product label shall clearly indicate the transportation and storage temperature.

Appendix A

Requirements and Conditions for the Claim of Hardness and Fat Content

The requirements and conditions for the claim of hardness or fat content before the

product name "cheese" are shown in Table A.1.

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

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