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 Codex Alimentarius Commission (CAC) as Codex Stan 281-1971 (Revision 1999) Codex Standard for Evaporated Milk and Codex Stan 282-1971 (Revision 1999) Codex Standard for Sweetened Condensed Milks, this standard is not equivalent to Codex Stan 281-1971 (Revision 1999) and Codex Stan 282-1971 (Revision 1999).
This standard replaces some indexes specified in GB 13102-2005 Hygienic Standard for Evaporated Milk and Sweetened Condensed Milk and GB/T 5417-2008 Condensed Milk; the indexes of this standard involved in GB/T 5417-2008 Condensed Milk shall be subject to this standard.
The following changes have been made with respect to GB 13102-2005.
——The standard name is changed to Evaporated Milk, Sweetened Condensed Milk and Condensed Milk;
——The description about "Scope" is modified;
——"Terms and Definitions" is defined;
——“Sensory requirements” are modified;
——Impurity indexes are deleted;
——Moisture indexes are added;
——For "maximum levels of contaminants", the provisions of GB 2762 are directly quoted;
——For "maximum levels of mycotoxins", the provisions of GB 2761 are directly quoted;
——The expression of "microbiological indexes" is modified;
——Shigella indexes are deleted;
——Requirements for nutrient supplements are added.
The previous editions of the standard replaced by this standard are as follows:
GB/T 13102-1991, GB 13102-2005.
National Food Safety Standard -
Evaporated Milk, Sweetened Condensed Milk and Formulated Condensed Milk
1 Scope
This standard is applicable to evaporated milk, sweetened condensed milk and condensed milk.
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 referenced document (including any amendments) applies.
3 Terms and Definitions
3.1 evaporated milk
viscous product using raw milk and (or) dairy product as raw materials, with or without food additives and nutrient supplements, and made by processing
3.2 sweetened condensed milk
viscous product using raw milk and (or) dairy product and sugar as raw material, with or without food additives and nutrient supplements, and made by processing
3.3 formulated condensed milk
viscous product using raw milk and (or) dairy product as raw material, with or without sugar, food additives and nutrient supplements, with auxiliary material, and made by processing
4 Technical Requirements
4.1 Raw material requirements
4.1.1 Raw milk: comply with those specified GB 19301.
4.1.2 Other raw materials: comply with corresponding safety standards and/or relevant requirements.
4.2 Sensory requirements: comply with those specified in Table 1.
Table 1 Sensory Requirements
Item Requirements Inspection method
Evaporated milk Sweetened condensed milk Formulated condensed milk
Color and luster In uniform milk white or milk yellow, and lustrous With the proper color and luster of auxiliary material 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 the odor and rinse mouth with warm water and taste the flavor
Taste, odor With the taste and odor of milk. With fragrance and pure sweet taste of milk With proper taste and odor of milk and auxiliary material .
Texture Fine texture, uniform character, moderate viscosity
4.3 Physical and chemical indexes: comply with those specified in Table 2.
Table 2 Physical and Chemical Indexes
Item Index Inspection method
Evaporated milk Sweetened condensed milk Formulated condensed milk
Formulated evaporated milk Formulated sweetened condensed milk
Protein/(g/100g) ≥ 34% of non-fat milk solid a 4.1 4.6 GB 5009.5
Fat(X)/(g/100g) 7.5≤X<15.0 X≥7.5 X≥8.0 GB 5413.3
Milk solid b/(g/100g) ≥ 25.0 28.0 -
Sucrose/(g/100 g) ≤ 45.0 - 48.0 GB 5413.5
Water content/(%) ≤ 27.0 - 28.0 GB 5009.3
Acidity/(°T) ≤ 48.0 GB 5413.34
a Non-fat milk solid(%)=100%-Fat(%)-Water content(%)-Sucrose(%).
b Milk solid(%)=100%-Water content(%)-Sucrose(%).
4.4 Maximum levels of contaminants: comply with GB 2762.
4.5 Maximum levels of mycotoxins: comply with GB 2761
Foreword i
1 Scope
2 Normative References
3 Terms and Definitions
4 Technical Requirements
5 Others
Standard
GB 13102-2010 National food safety standard - Evaporated milk, sweetened condensed milk and formulated condensed milk (English Version)
Standard No.
GB 13102-2010
Status
superseded
Language
English
File Format
PDF
Word Count
1000 words
Price(USD)
70.0
Implemented on
2010-12-1
Delivery
via email in 1 business day
Detail of GB 13102-2010
Standard No.
GB 13102-2010
English Name
National food safety standard - Evaporated milk, sweetened condensed milk and formulated condensed milk
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 Codex Alimentarius Commission (CAC) as Codex Stan 281-1971 (Revision 1999) Codex Standard for Evaporated Milk and Codex Stan 282-1971 (Revision 1999) Codex Standard for Sweetened Condensed Milks, this standard is not equivalent to Codex Stan 281-1971 (Revision 1999) and Codex Stan 282-1971 (Revision 1999).
This standard replaces some indexes specified in GB 13102-2005 Hygienic Standard for Evaporated Milk and Sweetened Condensed Milk and GB/T 5417-2008 Condensed Milk; the indexes of this standard involved in GB/T 5417-2008 Condensed Milk shall be subject to this standard.
The following changes have been made with respect to GB 13102-2005.
——The standard name is changed to Evaporated Milk, Sweetened Condensed Milk and Condensed Milk;
——The description about "Scope" is modified;
——"Terms and Definitions" is defined;
——“Sensory requirements” are modified;
——Impurity indexes are deleted;
——Moisture indexes are added;
——For "maximum levels of contaminants", the provisions of GB 2762 are directly quoted;
——For "maximum levels of mycotoxins", the provisions of GB 2761 are directly quoted;
——The expression of "microbiological indexes" is modified;
——Shigella indexes are deleted;
——Requirements for nutrient supplements are added.
The previous editions of the standard replaced by this standard are as follows:
GB/T 13102-1991, GB 13102-2005.
National Food Safety Standard -
Evaporated Milk, Sweetened Condensed Milk and Formulated Condensed Milk
1 Scope
This standard is applicable to evaporated milk, sweetened condensed milk and condensed milk.
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 referenced document (including any amendments) applies.
3 Terms and Definitions
3.1 evaporated milk
viscous product using raw milk and (or) dairy product as raw materials, with or without food additives and nutrient supplements, and made by processing
3.2 sweetened condensed milk
viscous product using raw milk and (or) dairy product and sugar as raw material, with or without food additives and nutrient supplements, and made by processing
3.3 formulated condensed milk
viscous product using raw milk and (or) dairy product as raw material, with or without sugar, food additives and nutrient supplements, with auxiliary material, and made by processing
4 Technical Requirements
4.1 Raw material requirements
4.1.1 Raw milk: comply with those specified GB 19301.
4.1.2 Other raw materials: comply with corresponding safety standards and/or relevant requirements.
4.2 Sensory requirements: comply with those specified in Table 1.
Table 1 Sensory Requirements
Item Requirements Inspection method
Evaporated milk Sweetened condensed milk Formulated condensed milk
Color and luster In uniform milk white or milk yellow, and lustrous With the proper color and luster of auxiliary material 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 the odor and rinse mouth with warm water and taste the flavor
Taste, odor With the taste and odor of milk. With fragrance and pure sweet taste of milk With proper taste and odor of milk and auxiliary material .
Texture Fine texture, uniform character, moderate viscosity
4.3 Physical and chemical indexes: comply with those specified in Table 2.
Table 2 Physical and Chemical Indexes
Item Index Inspection method
Evaporated milk Sweetened condensed milk Formulated condensed milk
Formulated evaporated milk Formulated sweetened condensed milk
Protein/(g/100g) ≥ 34% of non-fat milk solid a 4.1 4.6 GB 5009.5
Fat(X)/(g/100g) 7.5≤X<15.0 X≥7.5 X≥8.0 GB 5413.3
Milk solid b/(g/100g) ≥ 25.0 28.0 -
Sucrose/(g/100 g) ≤ 45.0 - 48.0 GB 5413.5
Water content/(%) ≤ 27.0 - 28.0 GB 5009.3
Acidity/(°T) ≤ 48.0 GB 5413.34
a Non-fat milk solid(%)=100%-Fat(%)-Water content(%)-Sucrose(%).
b Milk solid(%)=100%-Water content(%)-Sucrose(%).
4.4 Maximum levels of contaminants: comply with GB 2762.
4.5 Maximum levels of mycotoxins: comply with GB 2761
Contents of GB 13102-2010
Foreword i
1 Scope
2 Normative References
3 Terms and Definitions
4 Technical Requirements
5 Others
