GB/T 5414-1985 Cream GB/T5414-1985 standard download decompression password: www.bzxz.net

National Standard of the People's Republic of China
GB5414-85
Replaces GBn143-81www.bzxz.net
This standard applies to products made from the fat-containing part separated from whole milk and pasteurized. 1 Technical requirements
1.1 The milk used to make cream should not be lower than the second-grade product specified in Appendix A (Supplement) of GB5408-85 "Disinfected Milk".
The production of cream must comply with the various provisions of the "Regulations on the Hygiene Management of Milk and Dairy Products". 1.2
Cream can be divided into five types according to its fat content: 25%, 30%, 35%, 40% and 45%. Cream is divided into special grade, first grade and second grade according to sensory, physical and chemical and microbiological indicators. 1.4
The sensory index classification of cream is shown in Table 1.
Item H
Taste and "pure milk flavor with fresh, slightly sweet, rich smell
Slightly sweet, slightly worse milk flavor
Fresh,
Tissue "Tissue state is uniform and delicate, no tissue state is basically uniform and delicate, state fat granules, moderate consistency
"There are individual fat granules
Slightly sweet, bland milk flavor, with a slight smell of feed, livestock house and over-cooking
"Tissue state is uneven, containing a small amount of
[fat granules
Luster "Milky white or milky yellow with gloss|Milky white or milky yellow with slightly worse gloss "Color is not uniform, no gloss
Physical and chemical and microbiological indicators are shown in Tables 2 and 3. 1.4.2
Fat content ,%
Copper (Cu), ppm
Lead (Pb), Ppm
Mercury (Hg), ppm
Total bacteria, pieces/g
Eliform bacteria (approximate number), pieces/100gPathogenic bacteria
Converted to fresh milk≤0.01
100000
"Shall not be detected-shall not be detected-shall not be detectedNote: Pathogenic bacteria refer to intestinal pathogens and pathogenic cocci.1.5 Extra-grade cream can be directly supplied for consumption, and first-grade and second-grade cream can be used as raw materials for processing cream or other foods.
Sampling and inspection
2.1 Sampling
2.1.1 Products should be batched according to production shifts. For continuous production that cannot be divided into shifts, Then they are divided into batches according to the production date. 2.1.2 Products should be numbered in batches, and samples should be taken for inspection according to the batch numbers. For sampling quantities below 10,000 bottles, at least two bottles should be taken, and for sampling quantities between 10,000 and 50,000 bottles, one bottle should be added for every additional 10,000 bottles. If used for processing other dairy products or food raw materials, a uniform mixed sample can be taken from the cream tank. The sampling volume is 1/5000 to 1/10000, but it must not be less than 250ml. The samples taken shall be labeled with the following items: a. Product name;
b. Factory name;
c. Production date;
d. Sampling date and time;
e. Product quantity and batch number.
2.1.3 The samples taken shall be inspected in a timely manner. If they cannot be inspected in a timely manner, they shall be stored in a refrigerator or cold storage at 2 to 6°C. 2.2||t t||Testing procedures
All samples shall be identified by net weight, and the difference between their weight and the weight indicated on the label shall not exceed ±2%. 2.2.1
2.2.2 At least one piece of each batch of products shall be tested for bacteria, and the rest for sensory and physical and chemical tests. 2.2.3 The sensory, acidity, total bacteria count and coliform group of cream are mandatory inspection items, and pathogenic bacteria, heavy metals and mercury shall be regularly sampled by the factory laboratory or the health and epidemic prevention department. 2.3 Re-testing
Cream shall not be re-tested.
Testing methods
Acidity determination shall be carried out in accordance with Article 2.1.1 of GB5409-85 "Testing methods for cow's milk". The inspection of heavy metals and pesticide residues shall be carried out in accordance with Articles 2.9 and 2.11 of GB5413-85 "Testing methods for milk powder". The microbiological inspection of cream shall be carried out in accordance with Appendix B (Supplement) of GB5408-85. 3 Packaging, storage and transportation
3.1 Small packaging containers for cream can be glass bottles or porcelain jars, non-toxic and tasteless plastic bottles or composite films, etc. The packaging specifications are 125g, 250g and 227g. Other specifications are handled according to the contract. 3.2
Cream should be stored in a cold storage or refrigerator at 2-8℃ before sale and processing, and the storage time should not exceed 72h. 3.3
Finished products should be transported in refrigerated conditions. In the absence of refrigerated trucks, insulation measures must be taken. Additional notes:
This standard was proposed by the Ministry of Light Industry and the Ministry of Health of the People's Republic of China and is under the jurisdiction of the Heilongjiang Dairy Industry Research Institute. This standard was drafted by the Heilongjiang Dairy Industry Research Institute, the Food Hygiene Supervision and Inspection Institute of the Ministry of Health, and the Shanghai Food Hygiene Supervision and Inspection Institute.
This standard was mainly drafted by Han Guanglie, Zhang Baofeng, Liu Hongdao and Wang Zhongluo. It was issued by the National Bureau of Standards on September 28, 1985.
It was implemented on August 1, 1986
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.