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 replaces GB 25192-2010 National food safety standard — Processed cheese.
The following main changes have been made with respect to GB 25192-2010:
— the standard name has been modified;
— the standard scope has been modified;
— the terms and definitions have been modified;
— the sensory evaluation criteria have been modified;
— the physical and chemical indexes have been deleted;
— the microbial limits have been modified;
— Clause 4, Others, has been added.
National food safety standard — Processed cheese and cheese products
1 Scope
This standard is applicable to processed cheese and cheese products.
2 Terms and definitions
2.1
processed cheese
products made of cheese (proportion greater than 50%) and other raw materials, with or without food additives and nutrient supplements, by heating, stirring, emulsification (drying) and other processes
2.2
cheese products
products made of cheese (proportion of 15% to 50%) and other raw materials, with or without food additives and nutrient supplements, by heating, stirring, emulsification (drying) and other processes
3 Technical requirements
3.1 Requirements for raw materials
3.1.1 Cheese shall comply with the provisions of GB 5420.
3.1.2 Other raw materials shall meet the corresponding food standards and the relevant requirements.
3.2 Sensory evaluation criteria
The sensory evaluation criteria shall meet those specified in Table 1.
Table 1 Sensory evaluation criteria
Item Requirements Test method
Color and luster Having the normal color and luster of the product Take a proper amount of sample in a clean white plate (porcelain plate or similar container), and observe its color and luster and organizational state in natural light. Smell it, and then taste it after gargling with warm boiled water.
Taste and smell Having the peculiar flavor and odor of the product
State Having the proper organizational state of the products, and may have visible particles of raw materials related to the taste of the product.
The powder of powdered product shall be uniformly dried.
No foreign impurities visible to normal vision.
3.3 Limits of contaminants and mycotoxins
3.3.1 The contaminant limits shall comply with those specified in GB 2762 for processed cheese.
3.3.2 The mycotoxin limit shall comply with those specified in GB 2761 for processed cheese.
Foreword i
1 Scope
2 Terms and definitions
3 Technical requirements
4 Others
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 replaces GB 25192-2010 National food safety standard — Processed cheese.
The following main changes have been made with respect to GB 25192-2010:
— the standard name has been modified;
— the standard scope has been modified;
— the terms and definitions have been modified;
— the sensory evaluation criteria have been modified;
— the physical and chemical indexes have been deleted;
— the microbial limits have been modified;
— Clause 4, Others, has been added.
National food safety standard — Processed cheese and cheese products
1 Scope
This standard is applicable to processed cheese and cheese products.
2 Terms and definitions
2.1
processed cheese
products made of cheese (proportion greater than 50%) and other raw materials, with or without food additives and nutrient supplements, by heating, stirring, emulsification (drying) and other processes
2.2
cheese products
products made of cheese (proportion of 15% to 50%) and other raw materials, with or without food additives and nutrient supplements, by heating, stirring, emulsification (drying) and other processes
3 Technical requirements
3.1 Requirements for raw materials
3.1.1 Cheese shall comply with the provisions of GB 5420.
3.1.2 Other raw materials shall meet the corresponding food standards and the relevant requirements.
3.2 Sensory evaluation criteria
The sensory evaluation criteria shall meet those specified in Table 1.
Table 1 Sensory evaluation criteria
Item Requirements Test method
Color and luster Having the normal color and luster of the product Take a proper amount of sample in a clean white plate (porcelain plate or similar container), and observe its color and luster and organizational state in natural light. Smell it, and then taste it after gargling with warm boiled water.
Taste and smell Having the peculiar flavor and odor of the product
State Having the proper organizational state of the products, and may have visible particles of raw materials related to the taste of the product.
The powder of powdered product shall be uniformly dried.
No foreign impurities visible to normal vision.
3.3 Limits of contaminants and mycotoxins
3.3.1 The contaminant limits shall comply with those specified in GB 2762 for processed cheese.
3.3.2 The mycotoxin limit shall comply with those specified in GB 2761 for processed cheese.
Contents of GB 25192-2022
Foreword i
1 Scope
2 Terms and definitions
3 Technical requirements
4 Others
