T/JALNCP 2201-2023 Jinggangshan Bacteria-killing Yellow Milk from Basi

Scope

Main Technical Content: 4.1 The production environment shall comply with the requirements of NY/T 391; organic products shall comply with the requirements of GB/T 19630. 4.2 The use of feed for aquaculture shall comply with the requirements of NY/T 741; veterinary drugs shall comply with the provisions of NY/T 472; and water used for aquaculture shall comply with the requirements of NY/T 391. Organic product inputs shall comply with the requirements of GB/T 19630. 4.3 Raw milk shall comply with the requirements of GB 19301. 4.4 The production process shall comply with the provisions of GB 14881 and GB 12693. The water used for production shall comply with the requirements of GB 5749. 4.5 Sensory requirements: The sensory quality shall comply with the requirements of Table 1. Table 1: Sensory Requirements Item Requirement Testing Method Color Milky white or slightly yellow GB 19645 Taste and smell With the inherent fragrance of milk, no abnormal odor GB 19645 Organizational state Uniform and consistent liquid, no clots, no sediment, no visible foreign matter with normal vision GB 19645 4.6 Physical and Chemical Indicators The physical and chemical indicators shall comply with the requirements of Table 2. Table 2: Physical and Chemical Indicators Item Indicator Testing Method Fat, (g/100g) ≥ 3.5 GB 5009.6 Protein, (g/100g) ≥ 3.1 GB 5009.5 Non-fat milk solids, (g/100g) ≥ 8.1 GB 5413.39 Acidity, °T 12–18 GB 5009.239 4.7 Safety Indicators The limits of fungal toxins, pollutants, and maximum residue limits of pesticides shall comply with the requirements of NY/T 657 and Table 3. Veterinary drug residues shall comply with the provisions of NY/T 657; green food shall comply with the requirements of NY/T 657; and organic products shall comply with the requirements of organic product certification. Table 3: Safety Indicators Item Indicator Detection Method Lead (as Pb) ≤ 0.05 mg/kg GB 50

Development Information

Related Standards