GB/T 21732-2008Milk beverages (English PDF)

3.1 Milk beverage

The beverages that are prepared or fermented by adding water and proper quantity of accessory ingredients in milk or milk products. Mild beverage is also called as milk drinks and mild potables.

4.1 Prepared milk beverage

The beverage which is prepared with milk or milk products by adding water, white granulated sugar and (or) one or several kinds of such ingredients as sweetening agent, sour agent, fruit juice, tea, coffee, plant extracting solution, etc.

4.2 Fermented milk beverage

The beverage which mixes the milky liquid (obtained by cultivating and fermenting milk or milk product with beneficial bacteria, such as lactobacillus), water, white granulated sugar and (or) one or several kinds of such ingredients as sweetening agent, sour agent, fruit juice, tea, coffee, plant extracting solution, etc. Lactobacillus beverage is of this type. The fermented mild beverage is classified into pasteurized (non-viable) type and unpasteurized (viable) type.

Fermented milk beverage may also be called as sour milk beverage and sour mild drink.

4.3 Lactobacillus beverage

The beverage which mixes the milky liquid (obtained by and fermenting milk or milk product with lactobacillus), water, white granulated sugar and (or) one or several kinds of such ingredients as sweetening agent, sour agent, fruit juice, Test according to the methods specified in GB 11673, GB 16321 and GB/T 5009.46.

Test according to the methods specified in GB/T 4789.35.

6.4 Lactobacillus index

7.1 Sampling method and sampling quantity

Take twelve minimal independent packets randomly from each batch for exit-factory inspection. Among them, six are for inspection on sensory index and physiochemical indexes; two for microbe inspection; and the rest are for reserved-use. Take twelve minimal independent packets randomly from each batch for type inspection. Among them, six are for inspection on sensory index and physiochemical indexes; two for microbe inspection; and the reset are for reserved-use.

7.2 Exit-factory inspection

7.2.1 The quality management department of the manufacturer determines the product lots according to the corresponding rules.

7.2.2 The items of exit-factory inspection include. protein, sense, lactobacillus count (viable product), aerobic bacteria count (non-viable product) and coliform bacteria.

7.2.3 Each batch of products shall be conducted by exit-factory inspection; it shall not be delivered if not qualified.

7.3 Type inspection

7.3.1 See 5.1~5.4 of technical requirements for type inspection items.

7.3.2 The type inspection is carried out once a year, or under any of the following cases.

- When raw material, process and equipment are greatly changed;

- When production is restored after long shutdown;

- When exit-factory inspection result significantly differs from the regular production;

- When requirements are proposed by national quality supervision organization.

7.4 Inspection of unpasteurized (viable) samples

Inspection shall be carried out timely or stored at a temperature between 2°C ~10°C if an instant inspection is not available.

7.5 Judgment rules

The batch of the products is judged as unqualified and re-inspection is not permitted if the indexes of aerobic bacteria count, coliform bacteria, mould, yeast and pathogenic bacteria fail to comply with this standard. If other items, excluding the above-mentioned microbe indexes, are unqualified through inspection, then double quantity of samples may be taken from that batch to re-inspect the unqualified items. If there is still one item is unqualified, then this batch of products shall be judged as unqualified.

8.1 Marking

8.1.1 The product marking shall meet the requirements of GB 7718 and GB 13432 and the relevant laws and regulations; the protein content shall be indicated.

8.1.2 Unpasteurized (viable) type or pasteurized (non-viable) type shall be marked on the product label of fermented milk beverage and lactobacillus beverage.

8.1.3 Viable lactobacillus count shall be indicated for unpasteurized (viable) fermented milk beverage and unpasteurized (viable) lactobacillus beverages; the temperature for transport and storage shall also be indicated.

8.2 Packing

Packing materials and containers shall meet the requirements of relevant standard. […]

8.3 Transport