This document specifies the requirements, inspection rules, marking, packaging, transportation and storage of milk (whey) protein powder with milk fat globule membrane, describes the corresponding test methods, and defines relevant terms and definitions.
This document is applicable to the production, inspection and sale of milk (whey) protein powder with milk fat globule membrane used as food raw materials.
2 Normative References
The following documents contain provisions which, through reference in this text, constitute indispensable provisions of this document. For dated references, only the edition cited applies. For undated references, the latest edition (including any amendments) applies.
GB/T191 Packaging - Pictorial marking for handling of goods
GB 2761 National food safety standard - Maximum levels of mycotoxins in foods
GB 2762 National food safety standard - Maximum levels of contaminants in foods
GB 5009.3 National food safety standard - Determination of moisture in foods
GB 5009.4 National food safety standard - Determination of ash in foods
GB 5009.5 National food safety standard - Determination of protein in foods
GB/T 6682 Water for analytical laboratory use - Specification and test methods
GB 7718 National food safety standard - General rules for the labeling of prepackaged foods
GB 11674 National food safety standard - Whey powder and whey protein powder
GB 19301 National food safety standard - Raw milk
GB 19646 National food safety standard - Cream, butter and anhydrous milkfat
GB 28050 National food safety standard - General rules for nutrition labeling of prepackaged foods
GB 29921 National food safety standard - Limits of pathogenic bacteria in prepackaged foods
3 Terms and Definitions
For the purpose of this document, the following terms and definitions apply.
3.1 milk fat globule membranes
The complex three-layer phospholipoprotein membranes wrapped on the surface of milk fat globules, consisting of polar lipids, cholesterol and protein.
3.2 whey protein powder with milk fat globule membranes
The powder products containing milk fat globule membrane which are made from raw milk or whey by separating, concentrating and drying processes.
3.3 milk protein powder with milk fat globule membranes
The powder products containing milk fat globule membrane which are made from raw milk or cream by separating, concentrating and drying processes.
4 Requirements
4.1 Requirements for Raw Materials
4.1.1 Raw milk shall meet those requirements specified in GB 19301.
4.1.2 Whey shall meet those requirements specified in GB 11674.
4.1.3 Cream shall meet those requirements specified in GB 19646.
4.2 Sensory Evaluation Criteria
The criteria specified in Table 1 shall be met.
Table 1 Sensory Evaluation Criteria
Foreword i 1 Scope 2 Normative References 3 Terms and Definitions 4 Requirements 5 Test Methods 6 Inspection rules 7 Marking, Packaging, Transportation and Storage Annex A (Normative) Phospholipid and Sphingomyelin Detection Methods Annex B (Normative) Detection Method of Gangliosides
1 Scope
This document specifies the requirements, inspection rules, marking, packaging, transportation and storage of milk (whey) protein powder with milk fat globule membrane, describes the corresponding test methods, and defines relevant terms and definitions.
This document is applicable to the production, inspection and sale of milk (whey) protein powder with milk fat globule membrane used as food raw materials.
2 Normative References
The following documents contain provisions which, through reference in this text, constitute indispensable provisions of this document. For dated references, only the edition cited applies. For undated references, the latest edition (including any amendments) applies.
GB/T191 Packaging - Pictorial marking for handling of goods
GB 2761 National food safety standard - Maximum levels of mycotoxins in foods
GB 2762 National food safety standard - Maximum levels of contaminants in foods
GB 5009.3 National food safety standard - Determination of moisture in foods
GB 5009.4 National food safety standard - Determination of ash in foods
GB 5009.5 National food safety standard - Determination of protein in foods
GB/T 6682 Water for analytical laboratory use - Specification and test methods
GB 7718 National food safety standard - General rules for the labeling of prepackaged foods
GB 11674 National food safety standard - Whey powder and whey protein powder
GB 19301 National food safety standard - Raw milk
GB 19646 National food safety standard - Cream, butter and anhydrous milkfat
GB 28050 National food safety standard - General rules for nutrition labeling of prepackaged foods
GB 29921 National food safety standard - Limits of pathogenic bacteria in prepackaged foods
3 Terms and Definitions
For the purpose of this document, the following terms and definitions apply.
3.1 milk fat globule membranes
The complex three-layer phospholipoprotein membranes wrapped on the surface of milk fat globules, consisting of polar lipids, cholesterol and protein.
3.2 whey protein powder with milk fat globule membranes
The powder products containing milk fat globule membrane which are made from raw milk or whey by separating, concentrating and drying processes.
3.3 milk protein powder with milk fat globule membranes
The powder products containing milk fat globule membrane which are made from raw milk or cream by separating, concentrating and drying processes.
4 Requirements
4.1 Requirements for Raw Materials
4.1.1 Raw milk shall meet those requirements specified in GB 19301.
4.1.2 Whey shall meet those requirements specified in GB 11674.
4.1.3 Cream shall meet those requirements specified in GB 19646.
4.2 Sensory Evaluation Criteria
The criteria specified in Table 1 shall be met.
Table 1 Sensory Evaluation Criteria
Contents of QB/T 5805-2022
Foreword i
1 Scope
2 Normative References
3 Terms and Definitions
4 Requirements
5 Test Methods
6 Inspection rules
7 Marking, Packaging, Transportation and Storage
Annex A (Normative) Phospholipid and Sphingomyelin Detection Methods
Annex B (Normative) Detection Method of Gangliosides
