GB 11674-1989 Hygienic standard for demineralized whey powder
Basic Information
Standard ID:
GB 11674-1989
Standard Name: Hygienic standard for demineralized whey powder
Chinese Name:
脱盐乳清粉卫生标准
Standard category:National Standard (GB)
state:Abolished
Date of Release1989-09-05
Date of Implementation:1990-05-01
Date of Expiration:2005-10-01
standard classification number
Standard ICS number:Food Technology >> 67.100 Milk and milk products
Standard Classification Number:Medicine, Health, Labor Protection>>Health>>C53 Food Hygiene
Publication information
other information
Review date:2004-10-14
drafter:Lu Yongchang
Drafting unit:Heilongjiang Provincial Health and Epidemic Prevention Station
Focal point unit:Ministry of Health commissioned technology
Proposing unit:Department of Health Supervision, Ministry of Health of the People's Republic of China
Publishing department:Ministry of Health of the People's Republic of China
Introduction to standards:
This standard specifies the nutritional and hygienic requirements for desalted whey powder. This standard applies to products made from cheese whey or casein whey, which are desalted by ion exchange, sterilized, concentrated, and spray-dried. Whey can refer to this standard. GB 11674-1989 Hygienic standard for desalted whey powder GB11674-1989 Standard download decompression password: www.bzxz.net
Some standard content:
National Standard of the People's Republic of China
Hygienic standard of demineralized whey powder
Hygienic standard of demineralized whey powderSubject content and scope of application
GB 11674—89
This standard specifies the nutritional and hygienic requirements of demineralized whey powder. This standard applies to products made from cheese whey or casein whey as raw materials, sterilized, concentrated and spray-dried after ion exchange desalination. Whey can refer to this standard. 2
Referenced standards
GB4789.1~4789.28 Food hygiene microbiological inspection GB11388 Demineralized whey powder
3 Sensory indicators
It has the taste and smell that whey powder should have, and shall not have sour taste or other peculiar smell; powdery, without lumps; uniform and consistent light yellow; no floccules and precipitation after washing with 65C warm water.
Physical and chemical indicators
According to GB11388.
5 Hygiene indicators
See Table 1 for hygiene indicators.
Phosphate
Lead (in Pb)
Calcium (in H)
Hexachlorobenzene
Bacterial indicators
See Table 2 for bacterial indicators.
Indicators approved by the Ministry of Health of the People's Republic of China from September 1989 to May 2005, mg/kg
Implemented on May 1, 2005
Total number of bacteria, pieces/8
Escherichia coli, pieces/100g
Mold, pieces/8
Pathogenic bacteria
Testing methods
According to GB4789.14789.28.
Additional Notes:bzxz.net
GB11674-89
This standard was proposed by the Health Supervision Department of the Ministry of Health of the People's Republic of China. This standard was drafted by the Heilongjiang Provincial Health and Epidemic Prevention Station. The main drafter of this standard was Lv Yongchang.
20 000
Not detectable
This standard is interpreted by the Ministry of Health's Food Hygiene Supervision and Inspection Institute, the technical unit entrusted by the Ministry of Health. 590
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