T/PPZL 009-2023 Active Group standards

T/PPZL 009-2023 Hard whey sugar

Publish Date: 2023-06-15 Implement Date: 2023-06-18 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/PPZL 009-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Sugar and sugar products

Publish Date: 2023-06-15

Implement Date: 2023-06-18

Scope

Scope: This document specifies the terms and definitions, requirements, inspection rules, labels, marks, packaging, storage, transportation, and recall requirements for hard whey sugar. This document is applicable to the production and processing of hard whey sugar and quality management thereof. Main technical content: An acidic liquid with a pH of 4.3-4.6, which is light yellow and semi-transparent and is separated after removing casein based on natural fermentation or bacterial fermentation. It is made from whey and sugar produced by the fermentation of raw milk, with the addition of one or several auxiliary materials, with or without the addition of food additives, and is processed through a series of processes to produce a hard, sweet food product with high hardness.