This standard specifies the product classification, technical requirements, test methods and labeling, packaging, transportation and storage requirements of yogurt. This standard applies to products made from milk or reconstituted milk as the main ingredient, with or without auxiliary materials, and fermented with strains containing Lactobacillus bulgaricus and Streptococcus thermophilus. GB 2746-1999 Yogurt GB2746-1999 Standard download decompression password: www.bzxz.net

GB2746-1999
"4.1.2 Food additives and food nutrient fortifiers", "4.3.1 Net content", "4.4 Hygiene indicators", "4.6 Addition amount of food additives and food nutrient fortifiers" and "6.1 Label" in this standard are mandatory provisions; the remaining provisions are recommended provisions. This standard is a revised standard of GB/T2746--1985 "Yogurt". The main revisions are as follows: 1 Cancelled: the indicators of sugar and mercury, the upper limit of the acidity indicator, and the regulations on product storage time. 2 Adjusted the fat indicator; changed "whole milk solids" to "non-fat milk solids", and adjusted the indicators. 3 Added: product classification, negative deviation allowable value of net content, protein, nitrate, nitrite, benzoic acid, sorbic acid, aflatoxin M, lactic acid bacteria indicators, and regulations on adding food additives and food nutrient fortifiers. From the date of implementation, this standard will also replace GB/T2746-1985 "Yogurt". 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; Shanghai Danone Yoghurt Co., Ltd., Guangzhou Danone Yoghurt Co., Ltd., and Inter Nutrition Dairy Co., Ltd. participated in the drafting. The main drafters of this standard are Wang Xinxiang and Wang Yun. 3
1 Scope
National Standard of the People's Republic of China
Yoghurt
Yoghurt
GB 2746-1999
Replaces GB/T2746-1985
This standard specifies the product classification, technical requirements, test methods and labeling, packaging, transportation and storage requirements of yoghurt. This standard applies to products made from cow's milk or reconstituted milk as the main ingredient, with or without auxiliary materials, and fermented using strains containing Lactobacillus bulgaricus and Streptococcus thermophilus.
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 are subject to revision. Parties using this standard should explore the possibility of using the latest versions of the following standards. GB 191—1990
Picture mark for packaging, storage and transportation
GB2760--1996 Hygienic standard for the use of food additivesGB 4789. 2--1994
GB 4789. 3--1994
GB 4789. 4—-1994
GB 4789. 5-1994
GB 4789. 10--1994
GB 4789. 11—1994
GB 4789.18-1994
Microbiological examination of food hygiene
Microbiological examination of food hygiene
Microbiological examination of food hygiene
Microbiological examination of food hygiene
Determination of total colony count
Determination of coliform group
Test for Salmonella
Test for Shigella
Microbiological examination of food hygiene
Test for Staphylococcus aureus
Microbiological examination of food hygiene
Test for hemolytic streptococci
Microbiological examination of food hygiene Inspection of milk and dairy products GB/T 5009.24—1996
Determination of aflatoxin M, and B, in foods Determination of sorbic acid and benzoic acid in foods GB/T 5009.29--1996
GB/T5409-1985 Milk inspection method
GB/T5413.1-1997 Determination of protein in infant formula and milk powder GB/T5413.32--1997 Determination of nitrate and nitrite in milk powder GB7718--1994 General standard for food labeling GB14880--1994 Hygienic standard for the use of food nutrient fortifiers GB/T16347-1996 Microbiological examination of lactic acid bacteria in lactic acid bacteria beverages 3 Product classification
3.1 Pure yogurt: a product made from milk or reconstituted milk as raw material, skimmed, partially skimmed or not skimmed, and fermented. 3.2 Flavored yogurt: a product made from milk or reconstituted milk as main material, skimmed, partially skimmed or not skimmed, and sugar, flavorings and other auxiliary materials are added, and fermented.
3.3 Fruit yogurt: a product made from milk or reconstituted milk as the main ingredient, skimmed, partially skimmed or not skimmed, with natural fruit and other auxiliary ingredients added, and fermented.
Approved by the State Administration of Quality and Technical Supervision on December 17, 19994
Implemented on May 1, 2000
4 Technical requirements
4.1 Raw material requirements
GB27461999
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; no preservatives should be added. 4.2 Sensory characteristics
Should comply with the provisions of Table 1.
Taste and smell
Organization state
4.3 Physical and chemical indicatorsbzxZ.net
4.3.1 Net content
Pure yogurt
Uniform milky white or slightly yellow
With the inherent taste and smell of yogurt
Flavored yogurt, fruit yogurt
Uniform milky white, or the color that flavored milk and fruit should have. It has the taste and smell that flavored yogurt or fruit yogurt should have. The texture is delicate and uniform, and a small amount of whey precipitation is allowed. Fruit yogurt has fruit pieces or fruit particles. The negative deviation of the net content of a single quantitative 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
50~100
100~200
200~300
300~~500
500~1000
4.3.2 Protein, fat, non-fat milk solids and acidity shall conform to the requirements of Table 3.
Fat, %
Protein, %
Non-fat milk solids, %≥
Acidity, T
Hygiene indicators
shall conform to the requirements of Table 4.
Pure yogurt
Partially skimmed
Relative deviation, %
Allowed negative deviation
Absolute deviation g
Flavored yogurt, fruit yogurt
Partially skimmed
Benzoic acid, g/kg
Sorbic acid, g/kg
Nitrate (as NaNO,), mg/kg
Nitrite (as NaNO,), mg/kgAflatoxin Mi, μg/kg
Escherichia coli, MPN/100mL
Pathogenic bacteria (referring to intestinal pathogens and pathogenic cocci) 4.5Lactic acid bacteria count
shall not be less than 1×10°cfu/mL.
GB 2746—1999
Pure yogurt
Flavored yogurt
Not detectable
Not detectable
4.6 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
5.1.1 Color and texture: Take an appropriate amount of sample in a 50mL beaker and observe the color and texture under natural light. Fruit yogurt
5.1.2 Taste and odor: Take an appropriate amount of sample in a 50mL beaker, smell the odor first, then rinse your mouth with warm water, and then taste the sample. 5.2 Physical and chemical tests
5.2.1 Net content: Transfer the contents of a single quantitative package completely into the measuring tube and read the volume. 5.2.2 Protein: Tested according to GB/T.5413.1, sampling volume is 10g. 5.2.3 Fat: Tested according to GB/T5409.
5.2.4 Non-fat milk solids: Tested according to GB/T5409. 5.2.5 Acidity: Tested according to GB/T5409.
5.3 Hygiene inspection
5.3. Benzoic acid and sorbic acid are tested according to GB/T5009.29. 5.3.2
Nitrate and nitrite: Tested according to GB/T5413.32. 5.3.3 Aflatoxin M1: Tested according to GB/T5009.24. 5.3.4 Coliform bacteria: Tested according to GB4789.3 and GB4789.18. 5.3.5 Pathogenic bacteria: Inspected according to GB4789.4, GB4789.5, GB4789.10, GB4789.11 and GB4789.18. 5.3.6 Lactic acid bacteria: Inspected according to GB/T.16347 inspection. 6 Labeling, packaging, transportation and 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 the content of protein, fat and non-fat milk solids shall also be indicated.
6.1.2 The product name may be marked as "××× yogurt". 6.2 Packaging
All packaging materials shall comply with food hygiene requirements. 6.3 Transportation
Refrigerated trucks shall be used for transporting products.
6.4 Storage
The storage temperature of the product is 2℃~~6℃.
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