T/GZNSFSPA 003-2024 Dairy products used for food processing

Scope

This document specifies the technical requirements for butter products used in food processing, the hygiene requirements for the production and processing process, inspection methods, inspection rules, marking, labeling, packaging, transportation, storage, etc. This document is applicable to butter products used in food processing, which are mainly made from cream or edible butter, and optionally supplemented with water, butter, anhydrous butter, cow's milk, milk powder, whey powder, whey protein powder, condensed milk, lactose, cheese, cheese products, edible salt, sugar, fructose syrup, alginic acid, with or without the addition of mono- and diglyceride fatty acid esters, phospholipids, sucrose fatty acid esters, lactic acid fatty acid glycerides, natural carotene, lactic acid, food flavoring, locust bean gum, sodium caseinate, microcrystalline cellulose, sodium carboxymethyl cellulose, carrageenan, phosphoric acid ester starch, etc. (without the addition of vegetable oils or hydrogenated vegetable oils). These products are prepared through pre-treatment, fermentation (with the addition of Lactobacillus acidophilus and/or Lactobacillus bulgaricus and/or Lactobacillus lactis and/or Streptococcus thermophilus and/or Lactobacillus casei and/or Lactobacillus rhamnosus and/or Streptococcus salivarius thermophilus and/or Lactococcus lactis subsp. lactis and/or Lactococcus lactis subsp. diacetylactis and/or Leuconostoc mesenteroides subsp. mesenteroides and/or Lactobacillus lactis subsp. lactis), or without fermentation, and then subjected to emulsification, sterilization, rapid cooling, kneading, and packaging processes.

Development Information

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