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GB7103-85
National Standard of the People's Republic of China
Hard cheese
Hard cheese
QB/T3776-1999
This standard applies to products made from cow's milk through pasteurization, addition of starter, coagulation, molding, fermentation and other processes.
Technical requirements
The raw materials used to make cow's milk hard cheese should meet the following requirements. 1.1.1
The cow's milk added with hard cheese should not be lower than the requirements of special grade products in Appendix A (Supplement) of GB5408-85 "Disinfected Milk".
Starter: Pure lactic acid bacteria must be used.
Channel enzyme: It should meet the requirements of rennet or pepsin specified in the "Pharmacopoeia of the People's Republic of China" (1977 edition), and its potency should not be less than 3000 units. 1.1.4
Salt: should comply with the provisions of GB5461-85 "Salt" for refined salt of superior quality Pigments: should comply with the relevant requirements of GB2760-81 "Standards for the Use of Food Additives" for edible pigments,
Paraffin: should comply with the technical requirements of edible wax Cheese production must comply with the provisions of the "Regulations on the Hygiene Management of Milk and Dairy Products". The size and weight of hard cheese can be produced according to the contract. Sensory indicators and scores of hard cheese
Sensory indicators are evaluated in percentage, and the scores of each item are shown in Table 1
Taste and smell
Organization state
Texture pattern
Sensory scores for each level of product are shown in Table 2.
1.4.3Sensory scores of hard cheese are shown in Table 3. National Bureau of Standards 1986-12-09 Issued
Overall evaluation Fen
Minimum score for taste and smell
1987-01-01 Implementation
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GB7103-85
Flavor and smell
Flavor (50 points)
Organization state
(25 points》
Texture pattern
(10 points)
Color (la
Appearance (5
Packaging (5
Has the unique taste and Smell, strong fragrance. Has the unique taste and smell of this kind of cheese, good fragrance. Smell, good smell but light fragrance
Smell, qualified smell, but light fragrance
Has feed smell
Has abnormal sour taste
Has musty smell
Has bitter taste
Oxidized taste
Has obvious other abnormal tastes
The texture is extremely fine and plastic
The texture is uniform, with moderate hardness and softness,
The texture is uniform, with moderate hardness and softness, and the texture is fine and plastic. The texture is basically uniform, slightly soft or slightly hard,
The texture is relatively fine and plastic
The texture is rough. Hard
The texture is loose and fragile
The texture is granular
The texture is The state is broken in the form of ribbons
The normal texture pattern of this cheese
The texture pattern is slightly changed
There are cracks
There is a mesh structure
Cheddar cheese has holes
The cross section is rough
The color is white or light yellow, shiny
The color is slightly changed
The color is obviously changed
The appearance is good, with the normal shape of this product. The cheese surface is uniform, delicate, undamaged, without a thick surface layer, with a paraffin mixture coating or plastic film vacuum packaging
No damage but slightly poor appearance
The wax coating on the surface is scattered
The surface is damaged
Slightly deformed
There is mold on the surface
Well packaged||tt ||Qualified packaging
Poor packaging
Low odor score
①Those with mild bitterness, mild feed smell, mild moldy smell are considered qualified. Those with a score of 39 or above shall not be used as processed cheese raw materials. ②Dutch cheese is allowed to have a slightly sour taste.
③Dutch cheese that is not sterilized is allowed to have pores. National Bureau of Standards 1986-12-09 Issued
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1987-01-01 Implementation
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GB7103-85
Physical and chemical indicators should meet the requirements of Table 4.
Moisture, %≤
Fat, %
Salt, %
Mercury (in Hg), ppm
The microbiological indexes of hard cheese shall meet the requirements of Table 5. 1.6
Coliform bacteria (approximate number), pieces/100g
Number of coliform bacteria, pieces/gbzxZ.net
Pathogenic bacteria
*Pathogenic bacteria refer to intestinal pathogenic bacteria and pathogenic cocci. Index
1.50~3.00
Converted to fresh milk≤0.01
Not detectable
1.7 Products with odors such as corruption, mold, chemicals and petroleum products shall be treated as waste. 1.8 If one or more of the sensory, physical and chemical, and microbiological indicators are unqualified but do not meet the conditions for being treated as waste products, they can be treated as substandard products or melted and processed into reprocessed cheese. However, if pathogenic bacteria are detected, they must be treated as waste products.
2 Sampling and Inspection
2.1 Products are divided into batches by curd tanks and sampled and inspected by batch. The number of samples to be unpacked for each batch of products depends on the production volume. For batches of more than 100 boxes, 1/50 boxes are unpacked, and for batches of less than 100 boxes, at least 2 boxes are unpacked. One sample is taken from each box according to the number of unpacked boxes. For bacterial inspection samples, a sterile cheese sampling knife (see figure) should be used to take samples in a sterile room or sterile box. First cut off the wax skin on the surface, then cut off the 1cm thick surface of the end face, disinfect the cut surface with a lit alcohol cotton ball, insert the cheese sampling knife vertically into 3/4 of the cheese height, and rotate 180. Stop, pull out the sampling knife, take out the sample, each cheese sample should be no less than 100g, cut into small pieces, and put into a sterile bottle for inspection. For physical and chemical test samples, you can directly use the cheese sampling knife to take samples, without sterilization, and remove the 2cm surface layer after taking them out. The same batch of samples can be stored in the same container, and the average total weight of the sample should not be less than 200g. When sampling, check whether the outer packaging box, cheese packaging carton and label are clean and complete, and whether the cheese is deformed, cracked or broken.
(Figure) Cheese sampling knife
2.2 Inspection procedures
2.2.1 The net weight of the samples taken after unpacking should be measured, and the difference between their weight and the weight indicated on the label is allowed to be within ±2%.
2.2.2 At least one sample of each batch is subject to microbiological inspection, and the rest are subject to sensory and physical and chemical inspections. 2.2.3 Sensory identification, moisture, fat, coliform bacteria and salt of cheese are mandatory inspection items. Pathogenic bacteria should be regularly inspected by the factory laboratory or health and epidemic prevention department, and mercury should be regularly inspected by the health and epidemic prevention department. 2.2.4 When the finished product leaves the factory, it must have a quality certificate from the factory laboratory or inspection department. The certificate should indicate the product name, quantity, production date, batch number and test results. 2.2.5 Re-inspection
When the test results do not meet the requirements of the technical conditions, samples can be taken for re-inspection, which can only be done once. During the re-inspection, the items that do not meet the standards can be inspected separately. The sampling volume for re-testing can be double that of the original sample. If the re-testing meets the requirements of GB7103-85 issued by the National Bureau of Standards on December 9, 1986, and implemented on January 1, 1987, it shall be deemed qualified. However, the hygiene index shall not be re-tested. 3 Packaging and marking 3.1 Cheese packaging: First wrap one layer with sulfuric acid paper, then wrap two layers with ordinary packaging paper, and then put it in a paper box. The paper box is made of corrugated paper. 3.2 Each product shall be marked with the following items: product name, trademark, manufacturer name, production date, batch number, gross weight, net weight, and simple product description (including main ingredients and storage conditions). 3.3.1 The requirements for cheese outer packaging boxes are the same as those in GB5410-85 "Whole Milk Powder" 3.3. The outside of the box should be marked with the product name, batch number, quantity, external volume, gross weight, net weight, manufacturer name and year and month of manufacture.
3.4 Each packaging box can only contain products of the same type, quality grade and near the same maturity period.
3.5 Cheese packaging specifications
Net weight 2~2.5kg cheese, placed in one layer, 6 pieces per box. Packaging requirements for other specifications of products shall be handled in accordance with the contract.
4 Storage requirements
4.1 When cheese is stored in warehouses, commercial outlets and cold storage, it should be stored in packaging boxes or placed alone on racks.
When stored in packaging boxes, it should be stacked neatly, at least 10cm from the ground, and there should be a distance of 0.8~10m between stacks.
When mold grows on the surface of hand cheese, it can be taken out, washed and wiped, and then repackaged and stacked. 4.3 The storage temperature of cheese in production warehouses and cold storages should be 8~12℃, and the relative humidity should be 85~87%; the storage temperature in warehouses, commercial outlets and cold storages should not be lower than 2℃ and not higher than 10℃. 4.4 Cheese warehouses must not be mixed with toxic and odorous items. 4.5 When cheese is transported by rail, road or water, it must be transported in packaging, and the temperature should not be higher than 8℃, and lower than 2℃ when unpacked.
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 and the Heilongjiang Provincial Health and Epidemic Prevention Station. The main drafters of this standard are Han Guanglie, Zhang Baofeng and Yin Jiajun. Issued by the State Bureau of Standards on December 9, 1986
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1987-01-01
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