National food safety standard — Milk powder and formulated milk powder
1 Scope
This standard is applicable to milk powders (whole fat, skim, partially skim) and formulated milk powders.
2 Terms and definitions
2.1
milk powder
a powdered product made from a single variety of raw milk
2.2
formulated milk powder
a powdered product made from a single variety of raw milk and/or its whole milk (or skim and partially skim) processed products as the main raw materials, adding one or more of other raw materials (excluding whole milk, skim and partially skim milk of other varieties), food additives and one or more nutritional fortifiers, in which the milk solids content from the main raw materials is not less than 70%
3 Technical requirements
3.1 Requirements for raw materials
3.1.1 Raw milk shall meet the requirements of GB/T 19301.
3.1.2 Others shall meet the requirements of corresponding food standard and relevant requirements
3.2 Sensory requirements
Sensory requirements shall meet the requirements of Table 1.
Table 1 Sensory requirements
Item Requirements Inspection method
Milk powder Formulated milk powder
Color and luster Uniform and consistent milk white or milky yellow Equipped with the proper color and luster Place an appropriate amount of the specimen in a dry, clean white plate (porcelain plate or the like) and observe its color, luster and structure condition under natural light. After blending, smell it, gargle with cooled boiled water and then taste it.
Taste and smell It has inherent milk taste and smell It has the proper taste and smell
Status Dry and uniform powder
3.3 Physical and chemical indexes
The physical and chemical indexes shall meet those specified in Table 2.
National food safety standard — Milk powder and formulated milk powder
1 Scope
This standard is applicable to milk powders (whole fat, skim, partially skim) and formulated milk powders.
2 Terms and definitions
2.1
milk powder
a powdered product made from a single variety of raw milk
2.2
formulated milk powder
a powdered product made from a single variety of raw milk and/or its whole milk (or skim and partially skim) processed products as the main raw materials, adding one or more of other raw materials (excluding whole milk, skim and partially skim milk of other varieties), food additives and one or more nutritional fortifiers, in which the milk solids content from the main raw materials is not less than 70%
3 Technical requirements
3.1 Requirements for raw materials
3.1.1 Raw milk shall meet the requirements of GB/T 19301.
3.1.2 Others shall meet the requirements of corresponding food standard and relevant requirements
3.2 Sensory requirements
Sensory requirements shall meet the requirements of Table 1.
Table 1 Sensory requirements
Item Requirements Inspection method
Milk powder Formulated milk powder
Color and luster Uniform and consistent milk white or milky yellow Equipped with the proper color and luster Place an appropriate amount of the specimen in a dry, clean white plate (porcelain plate or the like) and observe its color, luster and structure condition under natural light. After blending, smell it, gargle with cooled boiled water and then taste it.
Taste and smell It has inherent milk taste and smell It has the proper taste and smell
Status Dry and uniform powder
3.3 Physical and chemical indexes
The physical and chemical indexes shall meet those specified in Table 2.
