This standard specifies the classification, index requirements, food additives, hygienic requirements for the production and processing of cheese, packaging, labeling, storage, transportation and inspection methods. This standard applies to cheese products made from milk through sterilization, coagulation (fermentation or non-fermentation) and other processes. GB 5420-2003 Dry cheese hygienic standard GB5420-2003 standard download decompression password: www.bzxz.net

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GB5420—2003
This standard corresponds to the Codex Stan A-6-1999 "Cheese" of the International Codex Alimentarius Commission (CAC). The degree of consistency between this standard and Codex Stan A-6-1999 is non-equivalent. Product classification and indicators such as moisture and fat are consistent with the CAC standard. This standard replaces GB5420—1985 "Hard Cheese". Compared with GB5420—1985, this standard mainly modifies the following: - Added hygienic requirements for raw materials, food additives and production and processing, packaging, transportation and storage requirements; - Added the limit of lead to ≤0.5mg/kg; - Added the limit of inorganic arsenic to ≤0.5mg/kg; - Added the limit of aflatoxin to ≤0.5μg/kg; - Added the name of the species of bacteria.
From the date of implementation of this standard, GB5420-1985 will be abolished at the same time. 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: Heilongjiang Provincial Health Supervision Institute, Beijing Center for Disease Control, National Dairy Standard Promotion Center, Heilongjiang Dairy Group Experimental Factory, Heilongjiang Wandashan Food Factory. The main drafters of this standard are: Fan Baorong, Ding Xiuying, Jia Zhongqi, Liu Shiyan, Zhang Baofeng. This standard was first issued in 1981, and this is the first revision. I
1 Scope
Cheese Hygiene Standard
GB 5420—2003
This standard specifies the classification, index requirements, food additives, hygienic requirements for production and processing, packaging, labeling, storage, transportation and inspection methods of cheese.
This standard applies to cheese products made from milk as raw material through sterilization, coagulation (fermentation or non-fermentation) and other processes. 2 Normative References
The provisions in the following documents become the provisions of this standard through reference in this standard. For any dated referenced document, all subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, parties that reach an agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For any undated referenced document, the latest version is applicable to this standard. GB2760 Hygienic standard for the use of food additives GB/T4789.18 Microbiological examination of food hygiene Inspection of milk and dairy products GB/T5009.3 Determination of moisture in food
GB/T5009.11 Determination of total arsenic and inorganic arsenic in food GB/T5009.12 Determination of lead in food
GB/T 5009.241
Determination of aflatoxin M1 and B in food GB/T5009.46 Analytical methods for hygienic standards for milk and dairy products GB9676 Limit of aflatoxin Mi in milk and dairy products GB12693 Good manufacturing practices for dairy enterprises 3 Classification
3.1 Products are divided into soft, semi-hard, hard and extra-hard cheeses according to the moisture content in the non-fat ingredients. 3.2 Products are divided into high-fat, full-fat, medium-fat, part-skimmed and skimmed cheeses according to the fat content. 4 Index requirements
4.1 Raw material requirements
4.1.1 Raw milk and milk powder: should meet the relevant hygiene standards and relevant regulations. 4.1.2 Rennet and leavening agent: should meet the relevant standards and relevant regulations. 4.2 Sensory requirements
Sensory requirements should meet the requirements of Table 1.
Table 1 Sensory requirements
Organization state
Taste and smell
4.3 Physical and chemical indicators
4.3.1 Water content in non-fat ingredients
Normal color of this type of product
Fine texture, uniform texture, and hardness of this type of product. Has the unique taste and smell of this type of product. The water content in non-fat ingredients should meet the requirements of Table 2. GB5420--2003
Soft cheese
Semi-hard cheese
Hard cheese
Extra-hard cheese
Product type
Table 2 Water content in non-fat ingredients
Water content in non-fat ingredients/(g/100g)67
"Total cheese mass (2P) Fat mass of half a string (g) × 100 Water mass in cheese (g)
Non-fat ingredients Moisture content in the mixture (g/100g) m4.3.2 Fat
Fat should comply with the provisions of Table 3.
Table 3 Fat content
Product type
High-fat cheese
Full-fat cheese
Medium-fat dry
Partially skimmed dry
Skimmed dry aldehyde
4.3.3 Pollutants
The pollutant limit index should comply with the provisions of Table 4. Table 4 Pollutant limit index
Lead (Pb)/(mz/kg)
Inorganic arsenic/(mg/kg)
Aflatoxin M (converted to fresh milk)/(μg/kg) 4.4 Microbiological indicators
Microbiological indicators shall comply with the requirements of Table 5
Escherichia coli/(MPN/100g)
Mold a/(cfu/g)
Yeast/(cf/g)
Pathogenic bacteria (Salmonella, Staphylococcus aureus) does not include mold fermentation products.
Food additives
Microbiological indicators
5.1 The quality of food additives shall comply with the corresponding standards and relevant regulations. The variety and amount of food additives used shall comply with the provisions of GB2760 5.2
Fat content in the substance/(/100g)
45.0~~59.9
25.0~44.9
10. 0-~24, 9
Should not be detected
6 Hygienic requirements for the production and processing process
Hygienic requirements for the production and processing process shall comply with the provisions of GB12693. 7 Packaging
Packaging containers and materials shall comply with the corresponding hygiene standards and relevant regulations. 8 Labeling
8.1 Labeling requirements shall comply with relevant regulations. The non-fat moisture content and fat content shall be indicated. 8.2 The product name shall be marked as "×× cheese" and the product type shall be indicated. 9 Storage and transportation
9.1 Purchase and storage
GB5420—2003||tt| |The product should be stored in a place with a temperature of 8℃～12℃ and a relative humidity of 85%～87%. It should not be stored together with toxic, harmful, odorous, volatile, and corrosive items.
9.2 Transportation
The product should be transported away from sunlight and rain. It should not be mixed with toxic, harmful, odorous or items that affect product quality. The transportation temperature should be 2℃～8℃.
10 Inspection method
10.1 Sensory indexwww.bzxz.net
10.1.1 Color and tissue state: After cutting the sample, observe the color and tissue state under natural light. 10.1.2 Taste and smell: Smell the smell of the sample first, then taste the taste of the sample. 10.2 Physical and chemical indexes
10.2.1 Moisture: Determine according to the method specified in GB/T5009.3. 10.2.2 Fat: Determined by the method specified in GB/T5009.46. 10.2.3 Lead: Determined by the method specified in GB/T5009.12. 10.2.4 Inorganic arsenic: Determined by the method specified in GB/T5009.11. 10.2.5 Aflatoxin M1: Determined by the method specified in GB/T5009.24. 10.3 Microbiological indicators
Tested by the method specified in GB/T4789.18.
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