T/DAHEB 007-2020 Live protein cow milk (milk)

Scope

Scope: This standard specifies the definition, technical requirements, hygiene requirements for the production and processing process, inspection methods, labeling, packaging, storage, and transportation of active protein milk (milk). Main technical content: 4.1 Raw material requirements: Raw milk shall comply with the provisions of GB 19301. 4.2 Sensory requirements: Sensory requirements shall comply with the provisions of Table 1. Table 1 Sensory Requirements Item Requirements Inspection Methods Color: White or slightly yellow. Take an appropriate amount of the sample and place it in a 50 mL beaker. Observe the color and texture under natural light. Smell it, rinse with warm water, and taste it. The taste and smell should have the inherent fragrance of milk, without any abnormal odor. The texture should be uniform and consistent, with no clots, sediment, or visible foreign matter under normal vision. 4.3 Physical and chemical indicators: Physical and chemical indicators shall comply with the provisions of Table 2. Table 2 Physical and Chemical Indicators Item Standard Inspection Methods Fat (g/100g) ≥3.4 GB 5009.6 Protein (g/100g) ≥3.2 GB 5009.5 Non-fat milk solids (g/100g) ≥8.1 GB 5413.39 Acidity (oT) 12–18 GB 5009.239 a Applies only to whole milk products. 4.4 Thermosensitive and bioactive substance indicators: Thermosensitive and bioactive substance indicators shall comply with the provisions of Table 3. Table 3 Thermosensitive and Bioactive Substance Indicators Item Requirements Inspection Methods Low-temperature active protein milk (milk) Room-temperature active protein milk (milk) Furfuralb (mg/100g protein) ≤1860 NY/T 939 α-lactalbumin (mg/L) ≥900 500 Appendix A β-lactoglobulin (mg/L) ≥2500 1000 Appendix B β-lactoglobulin (mg/L) ≥2500 1000 Lactoferrin (mg/L) ≥20– 4.5 Microbiological indicators 4.5.1 Room-temperature active protein milk (milk) shall comply

Development Information

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