T/XZHS 003-2024 Active Group standards

T/XZHS 003-2024 Traditional Production Process of Plateau Yogurt

T/XZHS 003-2024

Publish Date: 2024-09-26 Implement Date: 2024-09-26 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/XZHS 003-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Milk and processed milk products

Publish Date: 2024-09-26

Implement Date: 2024-09-26

Scope

Scope: This document specifies the terms and definitions of plateau yogurt, raw material requirements, hygiene management, processing technology, transportation, storage, and other requirements; Main technical content: This document stipulates the terms and definitions of plateau yogurt, raw material requirements, hygiene management, traditional production and processing technology, packaging and labeling, transportation and storage requirements. A list clarifies the quality requirements of finished plateau yogurt: sensory requirements and quality index parameters. I. Process flow - Raw milk -- Filtration -- Heat sterilization -- Cooling -- Inoculation -- Filling -- Fermentation -- Finished product II. The sterilization temperature of raw milk is 80℃ to 85℃, with a retention time of about 30 minutes. III. After sterilization, the raw milk is cooled to 37℃ to 40℃. The inoculation temperature is also 37℃ to 40℃. IV. The fermentation time is about 3-10 hours. V. The yogurt container and outer packaging shall indicate the name of the food, production date, shelf life, name of the business entity, address, and contact information, etc.