This standard specifies the definition, technical requirements, test methods and labeling, packaging, transportation and storage requirements of whole fat unsweetened condensed milk and whole fat sweetened condensed milk. This standard applies to viscous liquid products made from cow's milk as the main ingredient, with or without the addition of white sugar, and concentrated. GB 5417-1999 Whole fat unsweetened condensed milk and whole fat sweetened condensed milk GB5417-1999 standard download decompression password: www.bzxz.net

GB5417-1999
~4.1.3 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/T5417--1985 "Full fat sweetened condensed milk". The revision was made with reference to CAC/CodexStanA-3 of the International Food Codex Commission (CAC): 1971 "Evaporated Milk and Skimmed Evaporated Milk" and CAC/Codex Stan A-4:1971 "Sweetened Condensed Milk and Skimmed Sweetened Condensed Milk" (hereinafter referred to as CAC standard); and the industry standard QB/T3774-1999 "Whole Fat Unsweetened Condensed Milk (Evaporated Milk)" is included in this standard. The total milk solids and fat indicators of whole fat unsweetened condensed milk and whole fat sweetened condensed milk are consistent with those specified in the CAC standard. The main contents of this standard's revision of GB/T5417-1985 "Whole Fat Sweetened Condensed Milk" are as follows: 1 Cancelled: product grade, Sensory scoring, mercury limit, sampling and inspection, and product warranty period regulations. 2 The "bacterial index" of whole fat sugar-free condensed milk was changed to "microorganism", and the copper limit index and the moisture and sucrose index of whole fat sweetened condensed milk were adjusted.
3 Added: negative deviation allowable value of net content, protein, nitrate, nitrite, aflatoxin M1 index, and regulations on adding food additives and food nutrient fortifiers.
From the date of implementation, this standard will replace GB/T5417-1985 "Whole Fat Sweetened Condensed Milk", QB /T3774-1999 "Full-fat Unsweetened Condensed Milk (Evaporated Milk)".
This standard was proposed by the State Bureau of Light Industry.
This standard is under the jurisdiction of the National Dairy Standardization Center. This standard was drafted by the Heilongjiang Dairy Industry Research Institute; Wandashan Dairy Group participated in the drafting. The main drafters of this standard: Wang Xinxiang, Wang Yun, Zheng Xinmin. 28
1 Scope
National Standard of the People's Republic of China
Full-fat Unsweetened Condensed Milk and Full-fat Sweetened Condensed Milk
Evaporated Milk milk and sweetened condensed milkGB 5417—1999
Replaces GB/T 5417--1985
This standard specifies the definition, technical requirements, test methods and labeling, packaging, transportation and storage requirements of whole fat unsweetened condensed milk and whole fat sweetened condensed milk.
This standard applies to viscous liquid products made from cow's milk as the main ingredient, with or without the addition of white sugar, and concentrated. 2 Cited standards
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 signs for packaging, storage and transportation
3 White sugar
GB 317—1998
GB 2760--1996
Hygienic standard for the use of food additives
GB 4789. 2—1994
GB 4789. 3-1994
GB 4789. 4-—1994bzxZ.net
GB 4789. 5-1994
GB 4789. 10—1994
GB 4789. 11--1994
GB 4789. 18—1994
GB 4789. 26-1994
Microbiological examination of food hygiene
Microbiological examination of food hygiene
Microbiological examination of food hygiene
Microbiological examination of food hygiene
Microbiological examination of food hygiene
Microbiological examination of food hygiene
Microbiological examination of food hygiene
Microbiological examination of food hygiene
GB/T 5009. 12--1996
GB/T 5009.16--1996
GB/T 5009.24—1996
Determination of lead in food
Determination of tin in food
Determination of total colony count
Determination of coliform group
Salmonella test
Shigella test
Staphylococcus aureus test
Hemolytic Streptococcus test
Milk and milk product test
Commercial sterility test of canned food
Determination of aflatoxin M1 and B in food GB/T5409-1985Test method for bovine milk
GB/T 5413.1--1997
GB/T 5413.21--1997
GB/T 5413. 32---1997
GB/T 5418—1985
Determination of protein in infant formula and milk powderDetermination of calcium, iron, zinc, sodium, potassium, magnesium, copper and manganese in infant formula and milk powderDetermination of nitrate and nitrite in milk powder
Test method for whole fat sweetened condensed milk
GB/T 6914—1986
Standard for the purchase of fresh milk
GB 7718--1994
General standard for food labeling
GB 14880--19941
Hygienic standard for the use of food nutritional fortifiers
QB/T3775-1999Test method for whole fat unsweetened condensed milkApproved by the State Administration of Quality and Technical Supervision on December 17, 1999, implemented on May 1, 2000
3Definitions
This standard adopts the following definitions:
3.1 Whole fat unsweetened condensed milk evaporated milkGB 5417--1999
A viscous liquid product made from cow's milk as the main ingredient, after concentration and sterilization. 3.2 Whole fat sweetened condensed milkA viscous liquid product made from cow's milk as the main ingredient, after sterilization, addition of white sugar and concentration. 4Technical requirements
4.1 Raw material requirements
4.1.1 Cow's milk: It shall comply with the provisions of GB/T6914. 4.1.2 White sugar: should comply with the provisions of GB317. 4.1.3 Food additives and food nutrient fortifiers: should be selected from the varieties permitted for use in GB2760 and GB14880; and should comply with the provisions of the corresponding national standards or industry standards. 4.2 Sensory characteristics
Should comply with the provisions of Table 1.
Taste and smell
Organization state
4.3 Physical and chemical indicators
4.3.1 Net content
Full-fat sugar-free condensed milk
Uniform and consistent milky white or milky yellow, shiny, with the taste and smell of milk
Delicate texture, uniform texture, moderate viscosity Full-fat sweetened condensed milk
Has the fragrance of milk, pure sweetness
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.
Net content
5～50
50~100
100~200
200~300
300-~500
500～1 000
Relative deviation, %
4.3.2 Protein, fat, total milk solids, sucrose, moisture, acidity and impurities shall comply with the provisions of Table 3.
Negative deviation allowable value
Absolute deviation,
Protein, %
Total milk solids, %
Sucrose, %
Moisture, %
Acidity, T
Impurities, mg/kg
Lactose crystal particles, μm
4.4 Hygiene indicators
Shall comply with the provisions of Table 4.
Lead.mg/kg
Copper, mg/kg
Tin, mg/kg
Nitrate (as NaNO;), mg/kg
Nitrite (as NaNO,), mg/kgAflatoxin M1, μg / kg
Total colony count, cfu/g
E. coli, MPN/100g
Pathogenic bacteria (referring to intestinal pathogenic bacteria and pathogenic cocci) Wei Biological
GB5417--1999
Whole fat sugar-free condensed milk
Whole fat sugar-free condensed milk
Commercially sterile
4.5 The amount of food additives and food nutrition fortifiers added shall comply with the provisions of GB2760 and GB14880. 5 Test methods
5.1 Sensory test
Whole fat sweetened condensed milk
Whole fat sweetened condensed milk
Not detectable
5.1.1 Odor: Take a quantitatively packaged sample, open the can lid (or bottle lid), smell the odor, 5.1.2 Color and texture: Slowly pour the above sample into a beaker and observe the color and texture under natural light. After the sample is poured, place the can (bottle) mouth upwards and tilted at 45° to observe whether there is any precipitation at the bottom of the pulp (bottle). 5.1.3 Taste: Rinse your mouth with warm water and taste the taste of the sample. 5.2 Physical and chemical tests
5.2.1 Net content: Use a balance with a sensitivity of 1.0g to weigh the mass of the quantitatively packaged product, then weigh the mass of the packaging container, and calculate the weighing difference.
5.2.2 Fat: Tested according to GB/T5418 and QB/T3775. 5.2.3 Protein: Tested according to GB/T5413.1. 5.2.4 Whole milk solids: Tested according to GB/T5409. 31
5.2.5 Sucrose: Tested according to GB/T5413.5. 5.2.6 Moisture: Tested according to GB/T5418.
GB5417—1999
5.2.7 Acidity: Tested according to GB/T5418 and QB/T3775. 5.2.8 Impurities: Tested according to GB/T5418 and QB/T3775. 5.2.9 Lactose crystal particles: Tested according to GB/T5418. 5.3 Hygiene inspection
5.3.1 Lead: Inspected according to GB/T5009.12. 5.3.2 Copper: Inspected according to GB/T5413.21. 5.3.3 Tin: Inspected according to GB/T5009.16. 5.3.4 Nitrate and nitrite: Inspected according to GB/T5413.32. 5.3.5 Aflatoxin M1: Inspected according to GB/T5009.24. 5.3.6 Total colony count: Inspected according to GB4789.2 and GB4789.18. 5.3.7 Coliform bacteria: Inspected according to GB4789.3 and GB4789.18. 5.3.8 Pathogenic bacteria: Inspected according to GB4789.4, GB4789.5, GB4789.10, GB4789.11 and GB4789.18. 5.3.9 Microorganisms: Tested in accordance with GB4789.26. 6 Labeling, packaging, transportation, storage
6.1 Labeling
6.1.1 Product labels shall be marked in accordance with the provisions of GB7718. The protein, fat and whole milk solids content shall also be indicated. 6.1.2 The product name on the label may also be marked as "full-fat light condensed milk" or "full-fat sweet condensed milk". 6.1.3 The outer packaging box markings of the product shall comply with the provisions of GB191. 6.2 Packaging
All packaging materials shall comply with food hygiene requirements. 6.3 Transportation
When transporting products, avoid exposure to sunlight and rain. Do not mix and transport with toxic, harmful, odorous or other items that affect product quality. 6.4 Storage
Products should be stored in a dry and well-ventilated place. Do not store them together with toxic, harmful, odorous or other items that have adverse effects on the product.
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