Some standard content:
GB5410—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 revision of GB/T5410-1985 "Whole milk powder", GB/T5411-1985 "Skimmed milk powder" and GB/T5412-1985 "Whole fat sweetened milk powder" into one standard, and flavored milk powder is included in this standard. The International Food Codex Commission (CAC) and CAC/CodexStanA-5:1971 "Whole milk powder, partly skimmed milk powder and skimmed milk powder" were referenced during the revision. The moisture index of various products and the lower limit of fat index of whole milk powder in this standard are consistent with those specified in the CAC standard. The main contents of this standard revision of GB/T5410-1985 "Whole Milk Powder", GB/T5411-1985 "Skimmed Milk Powder" and GB/T5412-1985 "Whole Fat Sweetened Milk Powder" are as follows: 1 Cancel the provisions on product grade, sensory score, mercury limit, sampling and inspection, shelf life, solubility (weight method index), and upper limit of fat index of whole fat sweetened milk powder. 2 Change the "solubility (index method)" index to "insolubility index" and make adjustments. Adjustments have been made to the copper limit index, fat and moisture index of whole milk powder, and moisture index of whole fat sweetened milk powder. 3 Added: allowable value of negative deviation of net content, protein, nitrate, nitrite, aflatoxin M1, yeast and mold index, and provisions for adding food additives and food nutrient fortifiers. From the date of implementation, this standard will replace GB/T5410-1985 "Whole Milk Powder", GB/T5411-1985 "Skimmed Milk Powder" and GB/T5412-1985 "Whole Fat and Sweetened Milk Powder". 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; Harbin Morinaga Dairy Co., Ltd., Shanghai Dairy Factory No. 7, Hangzhou Food Factory, Wandashan Dairy Group, Jinxing Dairy Co., Ltd., and Daqing Dairy participated in the drafting.
The main drafters of this standard are: Wang Yun, Wang Xinxiang, Xia Yuanjun, and Dong Mingyi. Approved by the State Administration of Quality and Technical Supervision on December 17, 1999 and implemented on October 1, 2000
1 Scope
GB5410-1999
National Standard of the People's Republic of China
Whole milk powder, skimmed milk powder,
Whole fat sweetened milk powder and flavored milk powder
Whole milk powder, skimmed milk powder, sweetened whole milk powder and flavored milk powder GB5410-1999
Replaces GB/T54105412-1985
This standard specifies the definition, technical requirements, test methods and labeling, packaging, transportation and storage requirements of whole milk powder, skimmed milk powder, whole fat sweetened milk powder and flavored milk powder. This standard applies to powdered products made from cow's milk or goat's milk as the main ingredient with or without the addition of auxiliary materials.
Cited standards
The provisions contained in the following standards constitute the provisions of this standard through reference in this standard. When the 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 markings for packaging, storage and transportation
GB2760—1996 Hygienic standard for the use of food additivesGB4789.2—1994 Food microbiology examination Determination of total colony countGB4789.3—1994 Food microbiology examination Determination of coliform groupGB4789.4—1994 Food microbiology examination Salmonella examination
GB4789.5—1994 Food microbiology examination Shigella examination
GB 4789.10—1994
Food Microbiology Inspection Staphylococcus aureus Inspection GB4789.111994 Food Microbiology Inspection Hemolytic Streptococcus Inspection GB4789.15—1994 Food Microbiology Inspection Yeast and Mold Count GB4789.18—1994 Food Microbiology Inspection Milk and Dairy Products Inspection GB/T5009.12—1996 Method for Determination of Lead in Food GB/T5009.241996 Food Determination of aflatoxins M and B in infant formula and milk powder GB/T5413.1—1997
Determination of protein in infant formula and milk powder GB/T5413.3—1997
GB/T5413.5—1997
Determination of fat in infant formula and milk powder Determination of lactose, sucrose and total sugar in infant formula and milk powder GB/T5413.8——1997
Determination of moisture in infant formula and milk powder Determination of GB/T5413.21—1997
and manganese determination
GB/T5413.28—1997
GB/T5413.291997
GB/T5413.30—1997
GB/T5413.32—1997
Infant formula and milk powder Determination of calcium, iron, zinc, potassium, magnesium and copper in milk powder Titration acidity
Infant formula Determination of solubility of milk and milk powder Determination of impurities in milk and milk powder
Determination of nitrate and nitrite in milk powder
Approved by the State Administration of Quality and Technical Supervision on December 17, 1999 and implemented on October 1, 2000
GB5410-1999
GB7718-1994 General standard for food labeling GB14880-1994 Hygienic standard for the use of food nutrient fortifiers 3 Definitions
This standard adopts the following definitions.
3.1 Whole milk powderwhole milk powder
Powdered product made from cow's milk or goat's milk only by concentration and drying. 3.2 Skimmed milk powderPowdered product made from cow's milk or goat's milk only by separation of fat, concentration and drying. 3.3 Sweetened whole milk power A powdered product made from cow's milk or goat's milk and white sugar only, after concentration and drying. 3.4 Flavored milk powder A powdered product made from cow's milk or goat's milk (or whole milk powder, skim milk powder) as the main ingredient, with seasonings and other auxiliary materials added, after concentration and drying (or dry mixing), with a milk solid content of not less than 70%. 4 Technical requirements
4.1 Raw material requirements
4.1.1 Raw materials: should comply with the provisions of the relevant national standards or industry standards. 4.1.2 Food additives and food nutrient fortifiers: should be selected from the varieties allowed for use in GB2760 and GB14880; and should comply with the provisions of the relevant national standards or industry standards. 4.2 Sensory characteristics
Should comply with the provisions of Table 1.
Flavor and smell
Organization state
Preparation
Whole milk powderSkimmed powderWhole fat and sweetened milk powder
Uniform milk yellow color
With pure milk flavor
Dry and uniform powder
Can be quickly dissolved in water after stirring without caking4.3 Physical and chemical indicators
4.3.1 Net content
Flavored milk powder
With the color that flavored milk powder should have
With the flavor and smell that flavored milk powder should have
The negative deviation of the net content of a single piece of quantitatively packaged goods 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
5001000
1000~10000
Relative deviation, %
Negative deviation allowable value
Absolute deviation, g
4.3.2 Protein, fat, sucrose, moisture, reconstituted lactic acid, insolubility index and impurity content shall comply with the requirements of Table 3.
Approved by the State Administration of Quality and Technical Supervision on December 17, 1999, and implemented on October 1, 2000
Protein, %
Fat, %
Sucrose, %
Reconstituted lactic acid, T
Water, %
Insolubility index, mL
Impurities, mg/kg
1) Non-fat milk solids = 100 (%)
4.4 Hygiene indicators
Should meet the requirements of Table 4.
Lead, mg/kg
GB5410—1999
Whole milk powder
Skimmed milk powder
Non-fat milk solids 34
Whole fat sweetened milkbzxz.net
-Fat measured value (%)-Moisture measured value (%) Table 4
Flavored milk powder
Whole milk powder
Skimmed milk powderWhole fat sweetened milk powderFlavored milk powder0.5
Copper, mg/kg
Nitrate (as NaNO , calculated),
Nitrite (as NaNO,),
Yeast and mold, cfu/g
Aflatoxin Mi, μg/kg≤
Total colony count, cfu/g
Escherichia coli, MPN/100g≤
Pathogenic bacteria (referring to intestinal pathogenic bacteria and
pathogenic cocci)
4.5 The added amount of food additives and food nutrient fortifiers shall comply with the provisions of GB2760 and GB14880. 5 Test method
5.1 Sensory test
No detection
5.1.1 Color and texture: Spread an appropriate amount of sample on a white plate, observe the color and texture under natural light,
5.1.2 Taste and odor: Place an appropriate amount of sample on a plate, smell the odor first, then rinse your mouth with warm water, and then taste the sample.
5.1.3 Dissolution: Put 11.2g (whole milk powder, whole fat sweetened milk powder) or 8.3g (skim milk powder) of the sample into a 200mL beaker containing 100mL 40℃ water, stir evenly with a stirring rod, and observe the dissolution 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 a single quantitatively packaged product, and then weigh the mass of the packaging container according to GB5410-1999, which was approved by the State Administration of Quality and Technical Supervision on December 17, 1999 and implemented on October 1, 2000, and calculate the weighing difference. 5.2.2 Protein: Tested in accordance with GB/T5413.1. 5.2.3 Fat: Tested in accordance with GB/T5413.3. Sucrose: Tested in accordance with GB/T5413.5.
Reconstituted lactic acid: Tested in accordance with GB/T5413.28. Moisture: Tested in accordance with GB/T5413.8.
Insolubility index: Tested in accordance with GB/T5413.29. Impurity level: Tested in accordance with GB/T5413.30.
Sanitary inspection
Lead: Tested according to GB/T5009.12.
Copper: Tested according to GB/T5413.21.
Nitrate, nitrite: Tested according to GB/T5413.32. Yeast and spores: Tested according to GB4789.15 and GB4789,18. Aflatoxin Mi: Tested according to GB/T5009.24. Total colony count: Tested according to GB4789.2 and GB4789.18. Coliform bacteria: Tested according to GB4789.3 and GB4789.18. 5.3.8 Pathogenic bacteria: Tested according to GB4789.4, GB4789.5, GB4789.10, GB4789.11 and GB4789.18.
6 Labeling, packaging, transportation, storage
6.1 Labeling
6.1.1 Product labels shall be marked in accordance with the provisions of GB7718. The content of protein, fat and sucrose (only whole fat sweetened milk powder) shall also be indicated.
6.1.2 The product name may be marked with "××× milk powder". 6.1.3 The outer packaging box marking of the product shall comply with the provisions of GB191. 6.2 Packaging
All packaging materials shall meet the requirements of food hygiene. 6.3 Transportation
When transporting products, avoid sun exposure and rain. Do not mix and transport with toxic, harmful, odorous or items that affect product quality.
6.4 Storage
The product should be stored in a dry and well-ventilated place. Do not store it together with toxic, harmful, odorous, volatile and corrosive items.
Approved by the State Administration of Quality and Technical Supervision on December 17, 1999 and implemented on October 1, 2000
Approved by the State Administration of Quality and Technical Supervision on December 17, 1999 GB5410-1999
Implemented on October 1, 2000
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