Standard No.:	GB 19302-2025
English Name:	National food safety standard -Fermented milk
Chinese Name:	食品安全国家标准 发酵乳
Chinese Classification:	X09    Hygiene, safety and labor protection
Professional Classification:	GB    National Standard
Source Content Issued by:	National Health Commission of the People's Republic of China, State Administration for Market Regulation
Issued on:	2025-03-16
Implemented on:	2025-9-16
Status:	valid
Superseding:	GB 19302-2010 National food safety standard Fermented milk
Target Language:	English
File Format:	PDF
Word Count:	2000 words
Translation Price(USD):	60.0
Delivery:	via email in 1 business day

GB 19302-2025 National food safety standard — Fermented milk 1 Scope This standard is applicable to fermented milk and flavored fermented milk. 2 Terms and definitions 2.1 fermented milk products with reduced pH and made from one or more of raw cow (sheep) milk, concentrated milk for food industry, and milk powder through sterilization and fermentation 2.1.1 yogurt products made from one or more of raw cow (sheep) milk, concentrated milk for food industry, and milk powder, through sterilization, inoculation with streptococcus sialis subspecies thermophilus and lactobacillus deltogeni subspecies bulgaricus subspecies and fermentation 2.2 favored fermented milk products made mainly from one or more of raw cow (sheep) milk, concentrated milk for food industry, and milk powder, which shall not less than 80%, with the addition of other raw materials, through sterilization and fermentation, the pH is reduced, and with or without the addition of food additives, nutritional fortifiers, fruits, vegetables, grains, etc. before or after fermentation. Among them, "not less than 80%" means that the content of milk solids in every 100g of fermented milk (excluding fruits, vegetables and grains) shall not less than that in 80g of milk 2.2.1 flavored yogurt products made mainly from one or more of raw cow (sheep) milk, concentrated milk for food industry, and milk powder, which shall not less than 80%, with the addition of other raw materials, through sterilization, inoculation with streptococcus sialis subspecies thermophilus and lactobacillus deltogeni subspecies bulgaricus subspecies, and with or without the addition of food additives, nutritional fortifiers, fruits, vegetables, grains, etc. before or after fermentation. Among them, "not less than 80%" means that the content of milk solids in every 100g of fermented milk (excluding fruits, vegetables and grains) shall not less than that in 80g of milk

Contents Foreword II 1 Scope 2 Terms and definitions 3 Technical requirements 4 Miscellaneous