T/SRX 007-2022 Active Group standards

T/SRX 007-2022 Fermented Goat Milk

Publish Date: 2022-09-01 Implement Date: 2022-10-01 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/SRX 007-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2022-09-01

Implement Date: 2022-10-01

Scope

Main technical contents: 1. Sensory requirements - Goat milk fermented product - Flavor: Uniform and consistent milky white color. - Taste and aroma: Distinctive taste and aroma of goat milk fermented products. - Texture: Fine and uniform, with a small amount of whey precipitation allowed. - Flavor goat milk fermented product: Unique texture of the added ingredients. 2. Physical and chemical indicators - Goat milk fermented product - Fat content (g/100g): ≥3.1 - Non-fat dry milk content (g/100g): ≥8.1 - Protein content (g/100g): ≥2.9 - Acidity (0T): ≥70.0 3. Microbiological limits - Sampling plan b and limits - E. coli (CFU/g): 5 - Staphylococcus aureus (CFU/g): 5 - Salmonella (CFU/g): 5 - Yeast (CFU/g): ≤100 - Mold (CFU/g): ≤30 4. Lactic acid bacteria count - Limit: - Sampling and processing of samples shall be conducted in accordance with GB 4789.1 and GB 4789.18.