Codeofchina.com is in charge of this English translation. In case of any doubt about the English translation, the Chinese original shall be considered authoritative.
This standard corresponds to such standards of International Codex Alimentarius Commission (CAC) as Codex Stan 285-1978 (Amendment 2008) Codex General Standard for Named Variety Process(ed) Cheese and Spreadable Process(ed) Cheese, Codex Stan 286-1978 (Amendment 2008) Codex General Standard for Process(ed) Cheese and Spreadable Process(ed) Cheese, Codex Stan 287-1978 (Amendment 2008) Codex General Standard for Process(ed) Cheese Preparations (Process(ed) Cheese Food and Process(ed) Cheese Spread). This standard is not equivalent to Codex Stan 285-1978 (Amendment 2008), Codex Stan 286-1978 (Amendment 2008), Codex Stan 287-1978 (Amendment 2008). The microbiological indexes correspond to the requirements of European Union Commission Regulation (EC) No 1441/2007 of 5 December 2007, and this standard is not equivalent to the latter.
This standard is issued for the first time.
National Food Safety Standard
Process(ed) Cheese
食品安全国家标准
再制干酪
1 Scope
This standard is applicable to process(ed) cheese.
2 Normative References
The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the normative document (including any amendments) applies.
3 Terms and Definitions
3.1 Process(ed) cheese
The product made with cheese (with proportion greater than 15%) as main material, added with emulsified salt and with (without) other materials through such procedures as heating, stirring and emulsification.
4 Technical Requirements
4.1 Material requirements
4.1.1 Cheese: shall meet the requirements of GB 5420.
4.1.2 Other materials: shall meet corresponding safety standards and/or relevant requirements.
4.2 Sensory requirements: shall meet the requirements specified in Table 1.
Table 1 Sensory Requirements
Item Requirements Inspection method
Color and luster Uniform in color and luster Place a proper amount of specimen into a 50mL beaker and observe its color and luster as well as the texture under natural light. Smell it, and taste it after gargling with warm water.
Taste and smell Easily soluble in mouth, as smooth as cream and be equipped with peculiar taste and smell of the product.
Texture Smooth in appearance; fine, uniform and smooth in texture; visible particles of materials relevant with the product taste shall be available. Free of foreign impurities visible to normal eyesight.
4.3 Physical and chemical indexes: shall meet the requirements specified in Table 2.
Foreword I
1 Scope
2 Normative References
3 Terms and Definitions
4 Technical Requirements
Standard
GB 25192-2010 National food safety standard Process(ed)cheese (English Version)
Codeofchina.com is in charge of this English translation. In case of any doubt about the English translation, the Chinese original shall be considered authoritative.
This standard corresponds to such standards of International Codex Alimentarius Commission (CAC) as Codex Stan 285-1978 (Amendment 2008) Codex General Standard for Named Variety Process(ed) Cheese and Spreadable Process(ed) Cheese, Codex Stan 286-1978 (Amendment 2008) Codex General Standard for Process(ed) Cheese and Spreadable Process(ed) Cheese, Codex Stan 287-1978 (Amendment 2008) Codex General Standard for Process(ed) Cheese Preparations (Process(ed) Cheese Food and Process(ed) Cheese Spread). This standard is not equivalent to Codex Stan 285-1978 (Amendment 2008), Codex Stan 286-1978 (Amendment 2008), Codex Stan 287-1978 (Amendment 2008). The microbiological indexes correspond to the requirements of European Union Commission Regulation (EC) No 1441/2007 of 5 December 2007, and this standard is not equivalent to the latter.
This standard is issued for the first time.
National Food Safety Standard
Process(ed) Cheese
食品安全国家标准
再制干酪
1 Scope
This standard is applicable to process(ed) cheese.
2 Normative References
The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the normative document (including any amendments) applies.
3 Terms and Definitions
3.1 Process(ed) cheese
The product made with cheese (with proportion greater than 15%) as main material, added with emulsified salt and with (without) other materials through such procedures as heating, stirring and emulsification.
4 Technical Requirements
4.1 Material requirements
4.1.1 Cheese: shall meet the requirements of GB 5420.
4.1.2 Other materials: shall meet corresponding safety standards and/or relevant requirements.
4.2 Sensory requirements: shall meet the requirements specified in Table 1.
Table 1 Sensory Requirements
Item Requirements Inspection method
Color and luster Uniform in color and luster Place a proper amount of specimen into a 50mL beaker and observe its color and luster as well as the texture under natural light. Smell it, and taste it after gargling with warm water.
Taste and smell Easily soluble in mouth, as smooth as cream and be equipped with peculiar taste and smell of the product.
Texture Smooth in appearance; fine, uniform and smooth in texture; visible particles of materials relevant with the product taste shall be available. Free of foreign impurities visible to normal eyesight.
4.3 Physical and chemical indexes: shall meet the requirements specified in Table 2.
Contents of GB 25192-2010
Foreword I
1 Scope
2 Normative References
3 Terms and Definitions
4 Technical Requirements
