T/CXDYJ 0004-2020 Pasteurized organic yak milk and sterilized organic yak milk

Scope

Scope: This standard specifies the terms and definitions, technical requirements, inspection methods, hygiene requirements for the production and processing process, and marking, packaging, transportation, and storage of pasteurized organic yak milk, sterilized organic yak milk, and modified organic yak milk. This standard applies to whole milk, partially skimmed milk, and skimmed milk of pasteurized organic yak milk, sterilized organic yak milk, and modified organic yak milk. Main technical content: I. Terms and Definitions 1.1 Pasteurized Organic Yak Milk A liquid product made from organic raw yak milk, either whole milk, partially skimmed milk, or skimmed milk, which is pasteurized using a pasteurization process. 1.2 Sterilized Organic Yak Milk 1.2.1 Ultra-High-Temperature Sterilized Organic Yak Milk A liquid product made from organic raw yak milk, either whole milk, partially skimmed milk, or skimmed milk, which is heated to at least 132°C under continuous flow and sterilized for a very short time, then packaged aseptically and other processes are carried out. 1.2.2 Retort Sterilized Organic Yak Milk A liquid product made from organic raw yak milk, either whole milk, partially skimmed milk, or skimmed milk, which is sterilized after being packaged and sealed, whether or not it has undergone pre-heating treatment. 1.3 Modified Organic Yak Milk A liquid product made from not less than 80% organic raw yak milk or reconstituted organic yak milk as the main raw material, either whole milk, partially skimmed milk, or skimmed milk, with the addition of other raw materials, food additives, or nutritional fortifiers, and subjected to appropriate sterilization or pasteurization processes. II. Technical Requirements 1.1 Raw Material Requirements 2.1.1 Organic Raw Yak Milk: It shall comply with the provisions of T/CXDYJ 0001—2019. 2.1.2 Reconstituted Organic Yak Milk: Made from organic yak milk powder and reconstituted in its original place of origin.

Development Information

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