Standard No.:	GB 31638-2016
English Name:	National food safety standard - Casein
Chinese Name:	食品安全国家标准 酪蛋白
Professional Classification:	GB    National Standard
Source Content Issued by:	National Health and Family Planning Commission; China Food and Drug Administration
Issued on:	2016-12-23
Implemented on:	2017-6-23
Status:	valid
Target Language:	English
File Format:	PDF
Word Count:	1500 words
Translation Price(USD):	55.0
Delivery:	via email in 1 business day

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. National Food Safety Standard Casein 1 Scope This standard is applicable to casein prepared by acid method, enzyme method or membrane separation. 2 Terms and Definitions 2.1 casein the mixture composed of α, β, κ, γ as well as their hypotypes, using milk and/or dairy product as raw material and prepared by acid method, enzyme method or membrane separation 2.2 casein prepared by acid method the product using milk and/or dairy product as raw material and prepared by degreasing and acidizing to precipitate the casein, then subjecting to filtration, washing and drying 2.3 casein prepared by enzyme method the product using milk and/or dairy product as raw material and prepared by degreasing and precipitating the casein with rennin, then subjecting to filtration, washing and drying 2.4 casein prepared by membrane separation the product using milk and/or dairy product as raw material and prepared by degreasing and separating the casein with membrane, then subjecting to concentration, sterilization and drying 3 Technical Requirements 3.1 Raw material requirements The raw material shall meet those specified in corresponding food standards and relevant regulations. 3.2 Sensory requirements The sensory requirements shall meet those specified in Table 1.  Table 1 Sensory Requirements Item Requirements Inspection method Color and lustre White to cream yellow Take a proper amount of specimen into a clean and white plate (porcelain plate or similar container) and observe its color and lustre as well as state under natural light, smell the specimen, rinse mouth with warm water and taste the taste Taste and odor With inherent odor and flavor of this product, without extraneous odor. Texture Dry and uniform powder; small amount of deep yellow particles are allowable; without external impurities visible to normal eyesight. 3.3 Physical and chemical indexes Physical and chemical indexes shall meet those specified in Table 2. Table 2 Physical and Chemical Indexes Item Index Inspection methods Acid method Enzyme method Membrane separation Protein (calculated by dry basis) / (g/100g) ≥ 90.0 84.0 84.0 Kjeldahl method or spectrophotometer in GB 5009.5 Casein (amount in protein)/(g/100g) ≥ 95.0 95.0 82.0 Annex A Fat/(g/100g) ≤ 2.0 2.0 5.0 Alkaline hydrolysis in GB 5009.6 Moisture content/(g/100g) ≤ 12.0 12.0 12.0 GB 5009.3 Free acid/[0.1mol/L NaOH/(mL/g) ≤ 0.27 — — The same as the analytical procedure for casein in GB 5009.239. 3.4 Maximum levels of contaminants and mycotoxins 3.4.1 Maximum levels of contaminants shall meet those specified in GB 2762. 3.4.2 Maximum levels of mycotoxins shall meet those specified in GB 2761. 3.5 Maximum levels of microorganism Maximum levels of microorganism shall meet those specified in Table 3.

1 Scope 2 Terms and Definitions 3 Technical Requirements Annex A Determination of Casein