The Chinese government has released a draft of the revised national food safety standard for pasteurized milk, GB 19645xxxx, and is now seeking public feedback. This updated standard aims to enhance the quality and safety of pasteurized milk by introducing significant changes to definitions, sensory requirements, indicators, and labelling guidelines. Below are the key highlights of the draft:
Key Updates in the Revised Standard:
a) Definition Update:
The definition of "pasteurized milk" has been revised. It is now defined as a liquid product made from raw cow or goat milk, processed through pasteurization to inactivate or
reduce pathogenic microorganisms to safe levels while minimizing chemical, physical, and sensory changes.
b) Sensory Requirements:
Colour: Milk should appear milky white or slightly yellow.
Taste and Smell: It should have the inherent aroma of milk without any off-Flavors.
State: The milk should be a uniform liquid without lumps, sediment, or visible foreign matter.
c) Physicochemical IndicatorsFat Content: Minimum 3.2 g/100g for cow milk and 3.1 g/100g for goat milk (applicable only to full-fat pasteurized milk).
Protein Content: Minimum 2.9 g/100g for cow milk and 2.8 g/100g for goat milk.
Non-fat Milk Solids: Minimum 8.1 g/100g.
Acidity: 1018T for cow milk and 820T for goat milk.
Contaminants and Toxins:Limits for contaminants and fungal toxins must comply with GB 2762 and GB 2761 standards.
Microbial Limits:
Microbial limits have been updated:
Total Bacterial Count: For cow milk, ?5.010 CFU/mL; for goat milk, ?5.010? CFU/mL.
Coliform Bacteria: ?1 CFU/mL.
Alkaline phosphatase tests must be conducted immediately after pasteurization and should yield negative results.
Labelling Requirements:
Labels must include:
1."Fresh cow (goat) milk" or "Pasteurized milk."
2.Pasteurization temperature and time.
3.Descriptive terms for fat content, such as "skimmed," "partially skimmed," or "full-fat."
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