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This standard replaces GB 13102-2010 National food safety standard—Evaporated milk, sweetened condensed milk and formulated condensed milk.
The following main changes have been made with respect to GB 13102-2010:
——The standard name has been modified;
——The scope has been modified;
——The terms and definitions have been modified;
——The sensory evaluation criteria have been modified;
——The physical and chemical indexes have been modified;
——The limit of microorganism has been modified;
——Relevant provisions of GB 29921 have been cited for the pathogenic bacterium limits;
——The appropriate indexes and requirements of concentrated milk for food industry have been added.
National food safety standard
Concentrated dairy products
1 Scope
This standard is applicable to concentrated milk for food industry and condensed milk.
2 Terms and definitions
2.1
condensed milk
product made from raw cow (sheep) milk concentrated by partially removing water, and (or) product processed from dairy product(s) with the same composition and characteristics, including evaporated milk, sweetened condensed milk and formulated condensed milk
2.1.1
evaporated milk
commercial sterile liquid product processed from raw cow (sheep) milk and/or milk product(s), either defatted or not defatted, with or without food additives and nutrition enhancers
2.1.2
sweetened condensed milk
viscous product processed from raw cow (sheep) milk and/or milk product(s) sweetened with sugar, either defatted or not defatted, with or without food additives and nutrition enhancers
2.1.3
formulated condensed milk
liquid or viscous product processed from raw cow (sheep) milk and/or milk product(s) as the main raw material and other raw materials, defatted or not defatted, with or without sugar, with or without food additives and nutrition enhancers, including formulated evaporated milk and formulated sweetened condensed milk
2.2
concentrated milk for food industry
product made from raw cow (sheep) milk by concentration and other processes to partially remove water, defatted or not defatted, used as raw materials for food industry, including concentrated cow milk and concentrated sheep milk
3 Technical requirements
3.1 Requirements for raw materials
3.1.1 Raw cow (sheep) milk shall meet the relevant requirements of GB 19301.
3.1.2 Other raw materials shall meet the corresponding food standards and relevant requirements.
3.2 Sensory evaluation criteria
The criteria specified in Table 1 shall be met in the sensory evaluation.
Table 1 Sensory evaluation criteria
Item Criteria Inspection method
Evaporated milk Concentrated milk for food industry Sweetened condensed milk formulated condensed milk
Color An even color of milky white, or milky yellow, or the proper color of the product The proper color of the product Take appropriate amount of sample into a clean and colorless glassware, and observe its color and texture under natural light. Smell it, and then taste it after gargling with warm boiled water. For concentrated milk for food industry that has not gone through heat treatment in previous processing, boil it before tasting. Frozen concentrated milk for food industry shall be tested in completely thawed condition
Taste and smell The taste and smell of dairy The fragrance of dairy and pure sweetness The proper taste and smell of the product
Texture The proper texture of the product, without visible foreign substance. Liquid products shall be free of clots and sediment. Viscous products shall be fine, smooth, uniform in texture and moderate in viscosity
3.3 Physical and chemical indexes
3.3.1 Evaporated milk and sweetened condensed milk shall comply with the criteria specified in Table 2.
Table 2 Physical and chemical indexes of evaporated milk and sweetened condensed milk
Item Index Test method
Evaporated milk Sweetened condensed milk
Whole Low fat Skim Whole Low fat Skim
Proteina / (g / 100 g) ≥ 34% of milk solids-non-fatb GB 5009.5
Fat (x) / (g / 100 g) X≥7.5 1.0
Foreword i
1 Scope
2 Terms and definitions
3 Technical requirements
4 Others
