GB 5420-2010 English PDF

GB 5420-2010: National food safety standard -- Cheese
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GB 5420-2010
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National food safety standard - Cheese
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 references ... 4 
3 Terms and definitions ... 4 
4 Technical requirements ... 5 
Foreword
This Standard corresponds to Codex Alimentarius Commission (CAC) standard
-- Codex Stan 283-1978 (Revision 1999, Amendment 2006,2008) Codex
General Standard for Cheese. The degree of consistency between this
Standard and Codex Stan 283-1978 (Revision 1999, Amendment 2006,2008)
is non-equivalent.
This Standard replaces some indicators of GB 5420-2003 “Hygienic standard
for cheese” and GB/T 21375-2008 “Cheese”. The indicators in this Standard
that are used in GB/T 21375-2008 “Cheese” involving this Standard shall prevail.
Compared with GB 5420-2003, the main deviations in this Standard are as
follows.
- modified the standard’s name as “Cheese”;
- modified the description on “Scope”;
- added “Terms and definitions”;
- deleted “Physical and chemical indicators”;
- “Contaminant limit” directly refers to the provisions of GB 2762;
- "Mycotoxin Limit" directly refers to the provisions of GB 2761;
- modified the representation method for "microbial indicators";
- added Listeria monocytogenes indicator in "Microbial Limit";
- added the requirements for nutrition supplements.
Versions of standard substituted by this Standard are.
- GB 5420-1985, GB 5420-2003.
National food safety standard - Cheese
1 Scope
This Standard is applicable to ripened cheese, mould ripened cheese and
unripened cheese.
2 Normative references
The following referenced documents are indispensable for the application of
this document. For dated references, only the edition cited applies. For undated
references, the latest edition of the referenced document (including any
amendments) applies.
3 Terms and definitions
3.1 cheese
ripened or unripened soft, semi-hard, hard or super hard, coated dairy products,
of which the ratio of whey protein/casein does not exceed the corresponding
proportion in milk. Cheese is obtained by the following methods.
a) Under the action of rennet or other suitable curd, make one or several raw
materials of protein in milk, skim milk, partially skimmed milk, cream, whey
cream, buttermilk solidified or partially solidified, exhaling part of the whey
from the clot. This process is the concentration process of milk proteins
(especially the casein fraction), i.e., the protein content in cheese is
significantly higher than the protein content of the raw materials used.
b) The processing technology contains coagulation of proteins in milk and/or
dairy products, and gives the finished product physical, chemical and
organoleptic properties similar to those described in (a).
3.1.1 ripened cheese
the cheese that cannot be used (eaten) immediately after production, which
shall be stored at a certain temperature for a certain period of time, which
produces such cheese properties through biochemical and physical changes
3.1.2 mould ripened cheese
the cheese that promotes maturity mainly through the growth of characteristic
GB 5420-2010
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National food safety standard - Cheese
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 references ... 4 
3 Terms and definitions ... 4 
4 Technical requirements ... 5 
Foreword
This Standard corresponds to Codex Alimentarius Commission (CAC) standard
-- Codex Stan 283-1978 (Revision 1999, Amendment 2006,2008) Codex
General Standard for Cheese. The degree of consistency between this
Standard and Codex Stan 283-1978 (Revision 1999, Amendment 2006,2008)
is non-equivalent.
This Standard replaces some indicators of GB 5420-2003 “Hygienic standard
for cheese” and GB/T 21375-2008 “Cheese”. The indicators in this Standard
that are used in GB/T 21375-2008 “Cheese” involving this Standard shall prevail.
Compared with GB 5420-2003, the main deviations in this Standard are as
follows.
- modified the standard’s name as “Cheese”;
- modified the description on “Scope”;
- added “Terms and definitions”;
- deleted “Physical and chemical indicators”;
- “Contaminant limit” directly refers to the provisions of GB 2762;
- "Mycotoxin Limit" directly refers to the provisions of GB 2761;
- modified the representation method for "microbial indicators";
- added Listeria monocytogenes indicator in "Microbial Limit";
- added the requirements for nutrition supplements.
Versions of standard substituted by this Standard are.
- GB 5420-1985, GB 5420-2003.
National food safety standard - Cheese
1 Scope
This Standard is applicable to ripened cheese, mould ripened cheese and
unripened cheese.
2 Normative references
The following referenced documents are indispensable for the application of
this document. For dated references, only the edition cited applies. For undated
references, the latest edition of the referenced document (including any
amendments) applies.
3 Terms and definitions
3.1 cheese
ripened or unripened soft, semi-hard, hard or super hard, coated dairy products,
of which the ratio of whey protein/casein does not exceed the corresponding
proportion in milk. Cheese is obtained by the following methods.
a) Under the action of rennet or other suitable curd, make one or several raw
materials of protein in milk, skim milk, partially skimmed milk, cream, whey
cream, buttermilk solidified or partially solidified, exhaling part of the whey
from the clot. This process is the concentration process of milk proteins
(especially the casein fraction), i.e., the protein content in cheese is
significantly higher than the protein content of the raw materials used.
b) The processing technology contains coagulation of proteins in milk and/or
dairy products, and gives the finished product physical, chemical and
organoleptic properties similar to those described in (a).
3.1.1 ripened cheese
the cheese that cannot be used (eaten) immediately after production, which
shall be stored at a certain temperature for a certain period of time, which
produces such cheese properties through biochemical and physical changes
3.1.2 mould ripened cheese
the cheese that promotes maturity mainly through the growth of characteristic