T/GXSX 001-2021 Concentrated flavor fermented milk product

Scope

Scope: This standard specifies the classification, technical requirements, food additives, hygiene requirements for the production and processing process, inspection methods, inspection rules, labeling, packaging, transportation, and storage of concentrated flavored fermented milk. This standard applies to concentrated flavored fermented milk made primarily from raw cow's milk, with the addition of ingredients such as concentrated whey protein powder, Bulgarian lactobacillus and other lactic acid bacteria, and the optional addition of food additives such as hydroxypropyl distarch phosphate, agar, pectin, gelatin, diacetyl tartaric acid mono- and diglycerides, and guar gum. The main processing steps include raw milk acceptance, milk clarification, blending, homogenization, pasteurization, inoculation, fermentation, and filling. Main technical content: 1. Scope 2. Normative reference documents 3. Classification 3.1 Heat-treated concentrated flavored fermented milk 3.2 Live-culture concentrated flavored fermented milk 4. Technical requirements 4.1 Raw and auxiliary materials 4.2 Production process 4.3 Sensory indicators 4.4 Physical and chemical indicators 4.5 Pollutant limits 4.6 Mycotoxin limits 4.7 Microbiological indicators 4.8 Lactic acid bacteria count 4.9 Melamine limits 4.10 Net content and allowable shortage 5. Food additives 6. Hygiene requirements for the production and processing process 7. Inspection methods 7.1 Sensory inspection 7.2 Physical and chemical inspection 7.3 Pollutant inspection 7.4 Mycotoxin inspection 7.5 Microbiological inspection 7.6 Lactic acid bacteria count inspection 7.7 Melamine inspection 7.8 Net content inspection 8. Inspection rules 8.1 Batching 8.2 Sampling 8.3 Inspection 8.4 Judging rules 9. Labeling, packaging, transportation, and storage 9.1 Labeling 9.2 Packaging 9.3 Transportation 9.4 Storage

Development Information

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