This standard specifies the product classification, technical requirements, test methods and labeling, packaging, transportation and storage requirements of pasteurized milk. This standard applies to liquid products made from cow's milk or goat's milk through pasteurization. GB 5408.1-1999 Pasteurized milk GB5408.1-1999 Standard download decompression password: www.bzxz.net

GB5408.1—1999
“4.1.2 Food Nutrition Fortifiers”, “4.3.1 Net Content”, “4.4 Hygiene Index”, “4.5 Addition Amount of Food Nutrition Fortifiers” and “6.1 Label” in this standard are mandatory provisions; the rest of the provisions are recommended provisions.
This standard is a revision of GB/T5408—1985 “Disinfected Milk”. The main revisions are as follows: 1 The name of the standard is changed from “Disinfected Milk” to “Pasteurized Milk”. 2 Deleted: the indexes of specific gravity and mercury, the provisions of storage time, Appendix A and Appendix B. 3 Adjusted the indexes of fat and non-fat milk solids. 4 Added: product classification, negative deviation allowable value of net content, protein, nitrate, nitrate, aflatoxin M index, and provisions for adding food nutrition fortifiers. This standard replaces GB/T5408—1985 “Disinfected Milk” from the date of implementation. This standard is under the jurisdiction of the National Dairy Standardization Center. This standard was drafted by Heilongjiang Dairy Industry Research Institute. The main drafters of this standard are Wang Yun and Wang Xinxiang. Approved by the State Administration of Quality and Technical Supervision on December 17, 1999 and implemented on May 1, 2000
1 Scope
GB5408.1-1999
National Standard of the People's Republic of China
Pasteurized milk
Pasteurized milk
GB5408.1-1999
Replaces GB/T5408-1985
This standard specifies the product classification, technical requirements, test methods and labeling, packaging, transportation and storage requirements of pasteurized milk.
This standard applies to liquid products made from cow's milk or goat's milk through pasteurization. 2 Referenced Standards
The provisions contained in the following standards constitute the provisions of this standard through reference in this standard. At the time of publication of the standard, the versions shown are valid. All standards are subject to revision, and parties using this standard should explore the possibility of using the latest version of the following standards. GB191—1990 Pictorial marking of packaging, storage and transportation
GB4789.2—1994 Microbiological examination of food hygiene Determination of total colony count GB4789.3—1994 Microbiological examination of food hygiene Determination of coliform group GB4789.4—1994 Microbiological examination of food hygiene Salmonella examination GB4789.5—1994 Microbiological examination of food hygiene Shigella examination GB4789.10—1994 Microbiological examination of food hygiene Staphylococcus aureus examination GB4789.11—1994 Microbiological examination of food hygiene Hemolytic streptococcus examination GB4789.18—1994 Microbiological examination of food hygiene Milk and dairy products examination GB/T500 9.24—1996 Determination of aflatoxin M and B in food GB/T5409 1985 Milk inspection method
GB/T5413.1—1997 Determination of protein in infant formula and milk powder GB/T5413.30 1997 Determination of impurities in milk and milk powder GB/T5413.32—1997 Determination of nitrate and nitrite in milk powder GB/T6914 1986 Standard for the purchase of fresh milk GB7718—1994 General standard for food labeling GB14880 1994 Hygienic standard for the use of food nutrient fortifiers 3 Product classification
3.1 Full-fat pasteurized milk: a liquid product made from milk or goat milk by pasteurization. 3.2 Partially skimmed pasteurized milk: a liquid product made from milk or goat milk by removing part of the fat and pasteurization.
3.3 Skim pasteurized milk: milk or goat milk is used as raw material, all fat is removed, and pasteurized to make liquid products.
4 Technical requirements
4.1 Raw material requirements
4.1.1 Milk: It should meet the requirements of GB/T6914. 4.1.2 Food nutrient enhancers: The varieties allowed for use in GB14880 should be selected, and should meet the requirements of the relevant national standards or industry standards approved by the State Administration of Quality and Technical Supervision on December 17, 1999 and implemented on May 1, 2000. 4.2 Sensory characteristics
It should meet the requirements of Table 1.
Taste and smell
Organization state
4.3 Physical and chemical indicators
4.3.1 Net content
GB5408.1—1999
Full-fat pasteurized milkPartially skimmed pasteurized milkSkimmed pasteurized milk is uniform milky white or slightly yellowish, has the inherent taste and smell of milk, and has no peculiar smell. It is a uniform liquid without precipitation, clots or viscosity. The negative deviation of the net content of a single quantitatively packaged product 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. Table 2
Net content
100~200
200~300
300~500
500~1000
1000~10000
Relative deviation, %
Negative deviation tolerance
Absolute deviation, mL
4.3.2 Protein, fat, non-fat milk solids, acidity and impurities shall comply with the requirements of Table 3.
Fat, %
Protein, %
Non-fat milk solids, %≥
Acidity, T
Cow's milk≤
Sheep's milk≤
Impurity, mg/kg≤
4.4 Hygiene indicators
Full-fat pasteurized milk Partially skimmed pasteurized milk≥3. 1
Should comply with the requirements of Table 4.
Nitrate (as NaNO
), mg/kg≤
Nitrite (as NaNO
), μg/kg ≤
Aflatoxin Mi, μ
Total colony count, cfu/mL
Skimmed pasteurized milk
Whole-fat pasteurized milkPartially skimmed pasteurized milkSkimmed pasteurized milk11.0
Approved by the State Administration of Quality and Technical Supervision on December 17, 1999, and implemented on May 1, 2000
Escherichia coli,
MPN/100 mL2≤
Pathogenic bacteria (referring to enteric
pathogenic bacteria and pathogenic cocci
4.5 Food nutrient enhancers and added amounts
shall comply with the provisions of GB14880.
5 Test methods
5.1 Sensory inspection
GB5408.1—1999
shall not be detected
5.1.1 Color and texture state: Take an appropriate amount of sample in 50mL and observe the color and texture state under natural light.
5. 1. 2 Taste and smell: Take an appropriate amount of sample in a 50mL beaker, smell it first, then rinse your mouth with warm water, and then taste the sample.
5.2 Physical and chemical test
Net content: Transfer the contents of a single quantitative package into a measuring cylinder and read the volume. 5.2.2
Protein: Test according to GB/T5413.1, with a sample size of 10g. Fat: Test according to GB/T5409.
Non-fat Milk solids: tested according to GB/T5409. 5.2.
Acidity: tested according to GB/T5409.
Impurity: tested according to GB/T5413.30.
Sanitary inspection
Nitrate, nitrite: tested according to GB/T5413.32. Aflatoxin M: tested according to GB/T5009.24. Total colony count: tested according to GB4789.2 and GB4789.18. Escherichia coli 5.3.5
Pathogenic bacteria: Test according to GB4789.4, GB4789.5, GB4789.10, GB4789.11 and GB4789.18.
6 Labeling, packaging, transportation and storage
6.1 LabelingwwW.bzxz.Net
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 the content of protein, fat, non-fat milk solids (or lactose, or whole fat solids). 6.1.2 The product name can be marked as "××× milk". 6.1.3 The marking of the outer packaging box should comply with the provisions of GB191. 6.2 Packaging
All packaging materials should meet the requirements of food hygiene. 6.3 Transportation
Refrigerated trucks should be used to transport products.
6.4 Storage
The storage temperature of the product is 2℃～6℃.
Approved by the State Administration of Quality and Technical Supervision on December 17, 1999 and implemented on May 1, 2000
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