This standard specifies the definition of yogurt, index requirements, food additives, hygienic requirements for the production and processing process, labeling, packaging, storage, transportation and inspection methods. This standard applies to pure yogurt and flavored yogurt made from cow (sheep) milk or reconstituted milk as the main raw material, sterilized, fermented, stirred or not stirred, with or without adding other ingredients. GB 19302-2003 Yogurt Hygiene Standard GB19302-2003 Standard Download Decompression Password: www.bzxz.net

ICS 67. 100. 10
National Standard of the People's Republic of China
GB 19302--2003
Hygienic standard for yoghurt
Issued on 2003-09-24
Ministry of Health of the People's Republic of China
Standardization Administration of the People's Republic of China
Implemented on 2004-05-01
This standard is mandatory in its entirety.
GB19302—2003
This standard corresponds to the Codex Stan A-11a-1975 Yoghurt and Sweetened Yoghurt of the Codex Alimentarius Commission (CAC). The degree of consistency between this standard and Codex Stan A-11a—1975 is not equivalent. This standard is proposed and managed by the Ministry of Health of the People's Republic of China. The drafting units of this standard are: Beijing Municipal Health and Epidemic Prevention Station, East Sichuan Food Hygiene Supervision and Inspection Institute, Guangdong Food Hygiene Supervision and Inspection Institute. The main drafters of this standard are: Ding Xiuying, Zheng Lanbo, Shen Xiaohua, Sun Xiaohui, Hu Zhi, Fan Baorong, Shuai Baojun. 1 Scope
Yogurt Hygiene Standard
GB 19302—2003
This standard specifies the definition, index requirements, food additives, hygienic requirements for production process, labeling, packaging, storage and transportation and inspection methods of yogurt.
This standard applies to pure yogurt and flavored yogurt made from cow (sheep) milk or reconstituted milk as the main raw material, sterilized, fermented, stirred or not stirred, with or without adding other ingredients. www.bzxz.net
2 Normative References
The clauses in the following documents become the clauses of this standard through reference in this standard. For all referenced documents with a date, all subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, all parties that reach an agreement based on this standard will study whether the latest versions of these documents can be used. For all referenced documents without a date, the latest version is applicable to this standard. GB2760 Food additives use. Hygienic standards GB/I4789.18 Microbiological examination of food hygiene Inspection of milk and dairy products GB/T4789.35 Microbiological examination of food hygiene Inspection of lactic acid bacteria in lactic acid beverages GB/T5009.5 Determination of protein in food GB/T5009.11 Determination of total arsenic and inorganic arsenic in food GB/T5009.12 Determination of lead in food
GB/T5009.24 Determination of aflatoxin Mi and B in food GB/T5009.46 Analytical methods for milk and dairy products hygiene standards G1312693 Good manufacturing practice for dairy enterprises GB14880 Hygienic standards for the use of food nutrient fortifiers 3 Terms and definitions
The following terms and definitions apply to this standard. 3.1
Pure yogurt
Products made from milk or reconstituted milk, skimmed, partially skimmed or not skimmed. 3.2
Flavored yogurt
Products made from more than 80% milk or reconstituted milk, skimmed, partially skimmed or not skimmed, with sugar, natural fruit, flavoring and other auxiliary materials added.
4 Index requirements
4.1 Raw material requirements
4.1.1 Raw materials and auxiliary materials: should comply with relevant standards and regulations. 4.1.2 Fermentation strains: Lactobacillus bulgaricus, Streptococcus thermophilus and other strains approved for use by the health administrative department of the State Council. 4.2 Sensory indicators
Sensory indicators should comply with the requirements of Table 1.
GB 19302—2003
Taste and smell
Organization state
Physical and chemical indicators
Table 1 Sensory indicators
Pure yogurt
Color is uniform, milky white or slightly yellowish, has the unique taste of pure milk fermentation, and has a brown smell
Flavored yogurt
Uniform milk color: or the unique color of flavored yogurt
In addition to the fermented milk flavor, it also contains the unique taste and smell of added ingredients
The texture is fine and uniform, and a small amount of whey precipitation is allowed; fruit yogurt has fruit pieces or fruit particles. The physical and chemical indicators should meet the requirements of Table 2.
Table 2 Physical and chemical indicators
Fat/(g/100g)
Non-fat milk/(g/100g)
Total solids/(g/100 g)
Protein/(g/100g)
Acidity/(\T)
Lead (Ph)/(mg/kg)
Inorganic arsenic/(mg/kg）
Xanthone Mt/(μg/kg）
4.4 Microbiological indicators
Part of the fat
Microbiological indicators should comply with the requirements of Table 3.
Escherichia coli/(MPN/100g）
Fermentation/(efu/g）
Mold/(cfu/g)
Pathogenic bacteria (Salmonella, Staphylococcus aureus, Shigella) 4.4.2 Lactic acid bacteria count
The lactic acid bacteria count shall comply with the requirements of Table 4.
Lactic acid bacteria count/(cfu/g)
Food additives
Pure yogurt
>0. 5~-3. 0
Table 3 Microbiological indicators
Lactic acid bacteria count
The quality of food additives shall comply with the relevant standards and relevant regulations 70.0
Flavored yogurt
>0, 5~≤2. 5
Not allowed to be removed
5.2 The variety and amount of food additives shall comply with the provisions of GB2760 and GR14880. 6 Hygienic requirements for the production and processing process
The hygienic requirements for the production and processing of milk shall comply with the provisions of GB12693. 7 Packaging
The packaging container materials of the product shall comply with the relevant hygiene standards and relevant regulations. 8 Labeling
GB19302—2003
8.1 Labeling shall comply with relevant regulations and indicate the content of protein, fat, non-fat milk solids, the name of the fermentation bacteria and its Latin name. Flavored yogurt shall indicate the milk content.
8.2 The product name may be marked as "××× yogurt (milk)". 9 Storage and transportation
9. 1 Storage
The product shall be stored at a temperature of 2℃～6℃ and shall not be stored together with toxic, harmful, odorous, volatile and corrosive items. 9.2 Transportation
The product shall be transported with cold cutting tools (temperature control 2℃～6℃) and shall be kept away from sunlight and rain. It shall not be mixed with toxic, harmful, odorous or items that affect product quality. 10 Inspection methods
10.1 Sensory indexes
10.1.1 Color and texture: Take an appropriate amount of sample and place it in a 50mL beaker, and observe the color and texture under natural light. 10.1.2 Taste and odor: Take an appropriate amount of sample and place it in a 50mL beaker, smell the odor first, then stimulate with warm water, and then taste the sample.
10.2 Physical and chemical indexes
10.2.1 Fat content: Determined by the method specified in GB/T5009.46. 10.2.2 Non-fat milk solids: Determined by the method specified in GB/T5009.46. 10.2.3
Total solids: Determined by the method specified in GB/T 5009.46. 10.2.4 Protein: Determined by the method specified in GB/T5009.5. 10.2.5 Acidity: Determine according to the method specified in GB/T5009.46. 10.2.6 Inorganic arsenic: Determine according to the method specified in GB/T5009.11. 10.2.7 Lead: Determine according to the method specified in GB/T5009,12. 10.2.8 Aflatoxin M1: Determine according to the method specified in GB/T 5009.24. 10.3 Microbiological indicators: Microorganisms shall be tested according to the method specified in GB/T4789.18, 10.4 Lactic acid bacteria indicators: Lactic acid bacteria shall be tested according to the method specified in GB/T4789.35. GB 19302-2003
GB19302-2003 "Yogurt Hygiene Standard" No. "Amendment" This amendment has been approved by the National Standardization Administration of China on August 30, 2005 in the document [2005] No. 45 of the National Standardization Administration of China, and will be implemented from the date of approval.
GB19302-2003 "Yogurt Hygiene Standard" amended as follows: Cancel the "total solids index" in 4.3 Physical and chemical indicators. Copyright exclusive infringement must be investigated
Book number: 155056: 1-20307
GB19302-2003
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