T/CXDYJ 0001-2019 Organic Yak Milk

Scope

Scope: This standard specifies the terms and definitions, technical requirements, inspection methods, milking, transportation, and storage of organic raw yak milk. This standard applies to organic raw yak milk, but not to ready-to-eat raw yak milk. Main technical content: I. Terms and Definitions 1.1 Organic Raw Yak Milk Organic raw yak milk refers to the whole milk obtained from healthy female yaks naturally grazing on pastures above 2,800 meters above sea level, without any modification of its components, no drug residues, or heavy metal residues. It must be certified by a qualified certification body and issued an organic raw yak milk certificate. Colostrum within seven days after calving, milk during the application of biological drugs, and milk during the drug-free period should not be used as organic raw yak milk. II. Technical Requirements 2.1 Sensory Requirements 2.1.1 Color: Milky white or slightly yellow. 2.1.2 Taste and Odor: With the characteristic aroma of yak milk, without any abnormal odor. 2.1.3 Physical State: Uniform liquid without clots, sediment, or visible foreign matter under normal vision. 2.1.4 Inspection Methods: Take an appropriate sample and place it in a 50 mL beaker. Observe the color and physical state under natural light. Smell the odor, rinse with warm water, and taste the flavor. 2.2 Physicochemical Indicators 2.2.1 Protein (g/100g): First grade: ≥ 4.5; Second grade: ≥ 4.2; Third grade: ≥ 3.8. Detecting method: GB 5009.52. 2.2.2 Fat (g/100g): First grade: ≥ 6.0; Second grade: ≥ 5.5; Third grade: ≥ 5.0. Detecting method: GB 5413.3. 2.2.3 Non-fat milk solids (g/100g): First grade: ≥ 11.0; Second grade: ≥ 10.0; Third grade: ≥ 9.0. Detecting method: GB 5413.3. 2.2.4 Relative density (20℃/4℃): First grade: ≥ 1.032; Second grade: ≥ 1.031; Third grade: ≥ 1.030. Detecting method: GB 5413.3. 2.2.5 Impurity degree/(mg/kg): ≤ 4.0. Detecting method: GB 5413.30. 2.2.6 Acidit

Development Information

Related Standards