GB 19646-2025 National food safety standard - Cream, butter and anhydrous milkfat
1 Scope
This standard is applicable to cream, butter and anhydrous milkfat.
2 Terms and definitions
2.1 cream
2.1.1 cream
product obtained by separating the fat fraction from raw milk, with or without food additives added into it, and finally processed to contain a fat content of 10.0g/100g~80.0g/100g
2.1.2 prepared cream
product made of mainly raw milk, cream, butter or anhydrous milkfat, or any combination of them, with other raw materials (except non-milk fat), food additives, or nutrient supplements, or any combination of them, added into it, and finally processed to contain a fat content of 10.0g/100g~80.0g/100g
2.2 butter
product made of mainly raw milk, cream or anhydrous milkfat, or any combination of them, with or without other raw materials (except non-milk fat), or food additives, added into it, and finally processed to contain a fat content not less than 80.0g/100g
2.3 anhydrous milkfat
product made of raw milk, cream or butter, or any combination of them, with or without food additives added into it, and finally processed to contain a fat content not less than 99.8g/100g
3 Technical requirements
3.1 Requirements for raw materials
3.1.1 Raw milk: It shall meet the requirements of GB 19301.
3.1.2 Other raw materials: They shall meet the requirements of corresponding food standards and relevant provisions.
Foreword II 1 Scope 2 Terms and definitions 3 Technical requirements 4 Others
Standard
GB 19646-2025 National food safety standard - Cream,butter and anhydrous milkfat (English Version)
Standard No.
GB 19646-2025
Status
to be valid
Language
English
File Format
PDF
Word Count
2500 words
Price(USD)
75.0
Implemented on
2026-3-16
Delivery
via email in 1 business day
Detail of GB 19646-2025
Standard No.
GB 19646-2025
English Name
National food safety standard - Cream,butter and anhydrous milkfat
Chinese Name
食品安全国家标准 稀奶油、奶油和无水奶油
Chinese Classification
Professional Classification
GB
ICS Classification
Issued by
National Health Commission of the People's Republic of China, State Administration for Market Regulation
GB 19646-2025 National food safety standard - Cream, butter and anhydrous milkfat
1 Scope
This standard is applicable to cream, butter and anhydrous milkfat.
2 Terms and definitions
2.1 cream
2.1.1 cream
product obtained by separating the fat fraction from raw milk, with or without food additives added into it, and finally processed to contain a fat content of 10.0g/100g~80.0g/100g
2.1.2 prepared cream
product made of mainly raw milk, cream, butter or anhydrous milkfat, or any combination of them, with other raw materials (except non-milk fat), food additives, or nutrient supplements, or any combination of them, added into it, and finally processed to contain a fat content of 10.0g/100g~80.0g/100g
2.2 butter
product made of mainly raw milk, cream or anhydrous milkfat, or any combination of them, with or without other raw materials (except non-milk fat), or food additives, added into it, and finally processed to contain a fat content not less than 80.0g/100g
2.3 anhydrous milkfat
product made of raw milk, cream or butter, or any combination of them, with or without food additives added into it, and finally processed to contain a fat content not less than 99.8g/100g
3 Technical requirements
3.1 Requirements for raw materials
3.1.1 Raw milk: It shall meet the requirements of GB 19301.
3.1.2 Other raw materials: They shall meet the requirements of corresponding food standards and relevant provisions.
Contents of GB 19646-2025
Foreword II
1 Scope
2 Terms and definitions
3 Technical requirements
4 Others
