This standard specifies the product classification, technical requirements, test methods and labeling, packaging, transportation and storage requirements of cream. This standard applies to solid products made from cow's milk cream with or without fermentation. GB 5415-1999 Cream GB5415-1999 standard download decompression password: www.bzxz.net

GB5415-1999
4.1.2 Food additives and food nutrient fortifiers", "4.3.1 Net content", "4.4 Hygiene indicators", "4.5 Addition amount of food additives and food nutrient fortifiers" and "6.1 Labeling" in this standard are mandatory provisions; the remaining provisions are recommended provisions. This standard is a revised standard of GB/T5415-1985 "Cream". The revision was made with reference to CAC/CodexStanA-1:1971 "Cream and whey cream" (hereinafter referred to as CAC standard) of the International Food Codex Commission (CAC). Cream The water content and fat indexes are consistent with those specified in the CAC standard.
The main contents of this standard's revision of GB/T5415-1985 "Cream" are as follows: 1 Cancelled: product grade, salt and mercury indexes, sensory evaluation, sampling and inspection, and product warranty period. 2 The product classification was changed from three categories to two categories.
3 Added the allowable value of negative deviation of net content and the provisions for adding food nutrient enhancers. This standard replaces GB/T5415--1985 "Cream" from the date of implementation. This standard was proposed by the State Bureau of Light Industry.
This standard was issued by the National Dairy Standardization Center This standard was drafted by Heilongjiang Dairy Industry Research Institute. The main drafters of this standard are: Wang Xinxiang, Wang Yun. 24
1 Scope
National Standard of the People's Republic of China
Butter
GB5415--1999
Replaces GB/T5415-1985
This standard specifies the product classification, technical requirements, test methods and labeling, packaging, transportation and storage requirements of butter. This standard applies to solid products made from cow's milk cream as raw material, fermented or not. 2 Reference standards||t t||The provisions contained in the following standards constitute the provisions of this standard through reference in this standard. When this standard is published, the versions shown are valid. All standards will be revised, and parties using this standard should explore the possibility of using the latest versions of the following standards. GB191-1990 Pictorial marking of packaging, storage and transportation
GB2760-1996 Hygienic standard for the use of food additivesGB4789.2-1994 Microbiological examination of food hygiene Determination of total colony count
GB4789.3--1994
Microbiological examination of food hygiene Determination of coliform group GB 4789.4--19941
Microbiological examination of food hygiene
GB 4789.5—19941
Microbiological examination of food hygiene
GB 4789.10---1994
GB 4789.11—1994
GB 4789.18—1994
GB/T 5416-—1985
GB 7718--1994
Testing for Salmonella
Testing for Shigella
Microbiological examination of food hygieneTesting for Staphylococcus aureus
Microbiological examination of food hygiene
Microbiological examination of food hygiene
Testing method for cream
General standard for food labelling
GB 14880-1994
3 Product classification
Hemolytic streptococcus test
Milk and dairy product test
Hygienic standards for the use of food nutrient fortifiers
3.1 Cream: A solid product made from fermented or unfermented cream. 3.2 Anhydrous cream: A solid product with a low water content made from melted cream or cream (fermented or unfermented) as raw materials.
4 Technical requirements
4.1 Raw material requirements
4.1.1 Raw materials: They should comply with the relevant national standards or industry standards. 4.1.2 Food additives and food nutrient fortifiers: The varieties allowed for use in GB2760 and GB14880 should be selected; and they should comply with the relevant national standards or industry standards. 4.2 Sensory characteristics
They should comply with the provisions of Table 1.
Approved by the State Administration of Quality and Technical Supervision on December 17, 1999, and implemented on May 1, 2000
Taste and smell
Organization state
4.3 Physical and chemical indicators
4.3.1 Net content
GB 5415--1999
Uniform milky white or milky yellow
With the pure aroma of cream
Soft, delicate, non-porous, no water separation phenomenonAnhydrous butter
The negative deviation of the net content of a single piece of quantitatively packaged commodity shall not exceed the provisions of Table 2; the average net content of the same batch of products shall not be lower than the net content indicated on the label.
Net content
100~200
200～300
300~500
500~1000
4.3.2 Moisture, fat and acidity
Shall comply with the provisions of Table 3.
Moisture, %
Fat, %
Acidity\, T
Note: Products with fermented cream as raw material are not included. 4.4 Hygiene indicators
Shall comply with the provisions of Table 4.
Total colony count.cfu/g
Escherichia coli, MPN/100g
Pathogenic bacteria (referring to intestinal pathogenic bacteria and pathogenic cocci) 4.5 The amount of food additives and food nutrient fortifiers added shall comply with the provisions of GB2760 and GB14880. 5 Test methods
5.1 Sensory test
Relative deviation, %
Negative deviation allowable value
Absolute deviation,
Anhydrous butterbZxz.net
Anhydrous butter
Not detectable
5.1.1 Color and texture: Open the outer packaging of the sample, cut part of the sample with a knife, place it in a white plate, and observe the color and texture under natural light.
5.1.2 Taste and odor: Take an appropriate amount of the sample, smell it first, then rinse your mouth with warm water and taste the sample. 26
5.2 Physical and chemical test
GB 5415—-1999
5.2.1 Net content: Use a balance with a sensitivity of 1.0g to weigh the mass of a single piece of quantitatively packaged product, then weigh the mass of the packaging paper (container), and calculate the weighing difference.
5.2.2 Moisture: Tested according to GB/T5416.
5.2.3 Fat: Tested according to GB/T5416.
5.2.4 Acidity: Tested according to GB/T5416.
5.3 Microbiological Test
5.3.1 Total colony count: Tested according to GB4789.2 and GB4789.18. 5.3.2
Eliform bacteria: Tested according to GB4789.3 and GB4789.18. Pathogenic bacteria: Tested according to GB4789.4, GB4789.5, GB4789.10, GB4789.11 and GB4789.18. 5.3.3
6 Labeling, packaging, transportation, storage
6.1 Labeling
6.1.1 Product labels shall be marked in accordance with the provisions of GB7718. The type of product (according to Chapter 3 of this standard) and fat content shall also be indicated. 6.1.2 The markings on the outer packaging boxes of products shall comply with the provisions of GB191. 6.2 Packaging
All packaging materials shall meet the requirements of food hygiene. 6.3 Transportation
Refrigerated trucks shall be used for transportation of products.
6.4 Storage
The storage temperature of the product shall not exceed 15℃. 27
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