GB 19644-2010 English PDF

GB 19644-2010: National food safety standard -- Milk powder
Delivery: 9 seconds. Download (and Email) true-PDF + Invoice.
Newer version: (Replacing this standard) GB 19644-2024
Get Quotation: Click GB 19644-2010 (Self-service in 1-minute)
Historical versions (Master-website): GB 19644-2024
Preview True-PDF (Reload/Scroll-down if blank)


GB 19644-2010
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard
Milk Powder
乳粉
ISSUED ON. MARCH 26, 2010
IMPLEMENTED ON. DECEMBER 01, 2010
Issued by. Ministry of Health of the People’s Republic of China
Table of Contents
Foreword ... 3 
1 Scope ... 4 
2 Normative Reference ... 4 
3 Terms and Definitions ... 4 
4 Technical Requirements ... 4 
Foreword 
This Standard corresponds to standard Codex Stan 207-1999 “Codex Standard for
Milk Powders and Cream Powder” of Codex Alimentarius Commission (CAC). The
consistent degree between this Standard Codex Stan 207-1999 is not equivalent.
This Standard replaces some indices in GB 19644-2005 “Hygienic Standard for Milk
Powders” and GB/T 5410-2008 “Milk Powder”. Those indices in GB/T 5410-2008 that
are relevant to this Standard shall follow those specified in this Standard.
Compared with GB 19644-2005, the main changes in this Standard are as follows.
- The standard name is renamed as Milk Powder;
- Modify the description of “Scope”;
- Clarify the “Terms and Definitions;”
- Modify the “Sensory requirements”
- Delete the requirements on the indices of sweetened whole milk powder;
- Delete the fat requirements on skimmed milk powder and part skimmed milk
powder;
- Add the acidity indices of remade milk on the milk powder products that are made
from goat milk;
- Add the impurity index;
- "Pollutants limit" directly quotes the provisions specified in GB 2762;
- "Mycotoxin limit" directly quotes the provisions specified in GB 2761;
- The expression method of "microorganism index" was modified;
- The requirements on nutritional supplements were added.
The previous edition replaced by this Standard is.
GB 19644-2005.
National Food Safety Standard
Milk Powder
1    Scope 
This Standard is applicable to whole milk powder, skimmed milk powder, part-skimmed
milk powder, and flavored milk powder.
2    Normative Reference 
The documents quoted in this Standard are indispensable for the application of this
Standard. For dated references, only the dated edition is applicable to this document.
For undated references, the latest editions of the normative documents (including all
amendments) are applicable to this document.
3    Terms and Definitions 
3.1 milk powder
It is the powdered product that is made from cow milk or goat milk.
3.2 formulated milk powder
A powdered product that is made from cow (goat) milk or its processed product, added
with other raw materials, added or not-added with food additive and nutrition
supplement, of which the milk solid content is not less than 70%.
4    Technical Requirements   
4.1 Requirements for raw material
4.1.1 Raw milk. It shall meet the requirements of GB 19301.
4.1.2 Other raw materials. It shall meet the requirements of corresponding safety
standard and/or relevant provisions.
4.2 Sensory requirements. It shall comply with the provisions in Table 1.
GB 19644-2010
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard
Milk Powder
乳粉
ISSUED ON. MARCH 26, 2010
IMPLEMENTED ON. DECEMBER 01, 2010
Issued by. Ministry of Health of the People’s Republic of China
Table of Contents
Foreword ... 3 
1 Scope ... 4 
2 Normative Reference ... 4 
3 Terms and Definitions ... 4 
4 Technical Requirements ... 4 
Foreword 
This Standard corresponds to standard Codex Stan 207-1999 “Codex Standard for
Milk Powders and Cream Powder” of Codex Alimentarius Commission (CAC). The
consistent degree between this Standard Codex Stan 207-1999 is not equivalent.
This Standard replaces some indices in GB 19644-2005 “Hygienic Standard for Milk
Powders” and GB/T 5410-2008 “Milk Powder”. Those indices in GB/T 5410-2008 that
are relevant to this Standard shall follow those specified in this Standard.
Compared with GB 19644-2005, the main changes in this Standard are as follows.
- The standard name is renamed as Milk Powder;
- Modify the description of “Scope”;
- Clarify the “Terms and Definitions;”
- Modify the “Sensory requirements”
- Delete the requirements on the indices of sweetened whole milk powder;
- Delete the fat requirements on skimmed milk powder and part skimmed milk
powder;
- Add the acidity indices of remade milk on the milk powder products that are made
from goat milk;
- Add the impurity index;
- "Pollutants limit" directly quotes the provisions specified in GB 2762;
- "Mycotoxin limit" directly quotes the provisions specified in GB 2761;
- The expression method of "microorganism index" was modified;
- The requirements on nutritional supplements were added.
The previous edition replaced by this Standard is.
GB 19644-2005.
National Food Safety Standard
Milk Powder
1    Scope 
This Standard is applicable to whole milk powder, skimmed milk powder, part-skimmed
milk powder, and flavored milk powder.
2    Normative Reference 
The documents quoted in this Standard are indispensable for the application of this
Standard. For dated references, only the dated edition is applicable to this document.
For undated references, the latest editions of the normative documents (including all
amendments) are applicable to this document.
3    Terms and Definitions 
3.1 milk powder
It is the powdered product that is made from cow milk or goat milk.
3.2 formulated milk powder
A powdered product that is made from cow (goat) milk or its processed product, added
with other raw materials, added or not-added with food additive and nutrition
supplement, of which the milk solid content is not less than 70%.
4    Technical Requirements   
4.1 Requirements for raw material
4.1.1 Raw milk. It shall meet the requirements of GB 19301.
4.1.2 Other raw materials. It shall meet the requirements of corresponding safety
standard and/or relevant provisions.
4.2 Sensory requirements. It shall comply with the provisions in Table 1.