T/CXDYJ 0003-2019 Active Group standards

T/CXDYJ 0003-2019 Fermented organic yak milk

Publish Date: 2019-07-26 Implement Date: 2019-07-29 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/CXDYJ 0003-2019

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: \nLivestock husbandry

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2019-07-26

Implement Date: 2019-07-29

Scope

Scope: This standard specifies the terms and definitions, technical requirements, inspection methods, hygiene requirements for the production and processing process, and labeling, packaging, transportation, and storage of fermented organic yak milk. This standard applies to fermented organic yak milk. Main technical content: I. Terms and definitions 1.1 Fermented organic yak milk: A product made from organic raw yak milk or reconstituted organic yak milk, which is sterilized and fermented with a starter culture to reduce the pH value. 1.1.1 Organic yak yoghurt: A product made from organic raw yak milk or reconstituted organic yak milk, which is sterilized and fermented with a starter culture of thermophilic streptococcus and Lactobacillus bulgaricus (Lactobacillus bulgaricus subsp. bulgaricus). 1.2 Organic yak flavored fermented milk: A product made from more than 80% organic raw yak milk or reconstituted organic yak milk as the main raw material, which is sterilized and fermented with a starter culture to reduce the pH value. It may or may not add food additives, nutritional fortifiers, fruits and vegetables, grains, and other additives before or after fermentation. 1.2.1 Organic yak flavored yoghurt: A product made from more than 80% organic raw yak milk or reconstituted organic yak milk as the main raw material, which is sterilized and fermented with a starter culture of thermophilic streptococcus and Lactobacillus bulgaricus (Lactobacillus bulgaricus subsp. bulgaricus). It may or may not add food additives, nutritional fortifiers, fruits and vegetables, grains, and other additives before or after fermentation. II. Technical requirements 2.1 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: It is made from organic yak milk powder and reconstituted in its place of origin. 2.1.3 Other raw materials: They shall comply with the safety standards of corresponding organ