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This standard corresponds to such standards of International Codex Alimentarius Commission (CAC) as Codex Stan 285-1978 (Amendment 2008) Codex General Standard for Named Variety Process(ed) Cheese and Spreadable Process(ed) Cheese, Codex Stan 286-1978 (Amendment 2008) Codex General Standard for Process(ed) Cheese and Spreadable Process(ed) Cheese, Codex Stan 287-1978 (Amendment 2008) Codex General Standard for Process(ed) Cheese Preparations (Process(ed) Cheese Food and Process(ed) Cheese Spread). This standard is not equivalent to Codex Stan 285-1978 (Amendment 2008), Codex Stan 286-1978 (Amendment 2008), Codex Stan 287-1978 (Amendment 2008). The microbiological indexes correspond to the requirements of European Union Commission Regulation (EC) No 1441/2007 of 5 December 2007, and this standard is not equivalent to the latter.
This standard is issued for the first time.
National Food Safety Standard
Process(ed) Cheese
食品安全國家標準
再制干酪
1 Scope
This standard is applicable to process(ed) 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 normative document (including any amendments) applies.
3 Terms and Definitions
3.1 Process(ed) cheese
The product made with cheese (with proportion greater than 15%) as main material, added with emulsified salt and with (without) other materials through such procedures as heating, stirring and emulsification.
4 Technical Requirements
4.1 Material requirements
4.1.1 Cheese: shall meet the requirements of GB 5420.
4.1.2 Other materials: shall meet corresponding safety standards and/or relevant requirements.
4.2 Sensory requirements: shall meet the requirements specified in Table 1.
Table 1 Sensory Requirements
Item Requirements Inspection method
Color and luster Uniform in color and luster Place a proper amount of specimen into a 50mL beaker and observe its color and luster as well as the texture under natural light. Smell it, and taste it after gargling with warm water.
Taste and smell Easily soluble in mouth, as smooth as cream and be equipped with peculiar taste and smell of the product.
Texture Smooth in appearance; fine, uniform and smooth in texture; visible particles of materials relevant with the product taste shall be available. Free of foreign impurities visible to normal eyesight.
4.3 Physical and chemical indexes: shall meet the requirements specified in Table 2.
Foreword I
1 Scope
2 Normative References
3 Terms and Definitions
4 Technical Requirements
中華人民共和國國家標準
GB 25192—2010
食品安全國家標準
再 制 干 酪
National food safety standard
Process(ed)cheese
2010—03—26發(fā)布 2010—12—01實施
中華人民共和國衛(wèi)生部發(fā)布
前言
本標準對應(yīng)于國際食品法典委員會(CAC)的標準Codex Stan 285—1978(Amendment 2008) Codex General Standard for Named Variety Process(ed)Cheese and Spreadable Process(ed)Cheese， Codex Stan 286—1978(Amendment 2008)Codex General Standard for Process(ed)Cheese and Spreadable Process(ed)Cheese，Codex Stan 287—1978(Amendment 2008)Codex General Standard for Process(ed)Cheese Preparations(Process(ed)Cheese Food and Process(ed)Cheese Spread)。本標準與Codex Stan 285—1978(Amendment 2008)、Codex Stan 286—1978(Amendment 2008)、Codex Stan 287—1978(Amendment 2008)的一致性程度為非等效。微生物指標對應(yīng)于歐盟Commis-sion Regulation(EC)No 1441/2007 0f 5 December 2007相關(guān)規(guī)定，本標準與其一致性程度為非等效。
本標準系首次發(fā)布。
食品安全國家標準
再 制 干 酪
1 范圍
本標準適用于再制干酪。
2規(guī)范性引用文件
本標準中引用的文件對于本標準的應(yīng)用是必不可少的。凡是注日期的引用文件，僅所注日期的版本適用于本標準。凡是不注日期的引用文件，其最新版本(包括所有的修改單)適用于本標準。
3術(shù)語和定義
3.1 再制干酪process(ed)cheese
以干酪(比例大于15％)為主要原料，加入乳化鹽，添加或不添加其他原料，經(jīng)加熱、攪拌、乳化等工藝制成的產(chǎn)品。
4技術(shù)要求
4.1 原料要求
4.1.1 干酪：應(yīng)符合GB 5420的規(guī)定。
4.1.2其他原料：應(yīng)符合相應(yīng)的安全標準和/或有關(guān)規(guī)定。
4.2感官要求：應(yīng)符合表1的規(guī)定。
表1 感官要求
項 目 要求 檢驗方法
色澤 色澤均勻。 取適量試樣置于50 mL燒杯中，在自然光下觀察色澤和組織狀態(tài)。聞其氣味，用溫開水漱口，品嘗滋味。
滋味、氣味 易溶于口，有奶油潤滑感，并有產(chǎn)品特有的滋味、氣味。
組織狀態(tài) 外表光滑；結(jié)構(gòu)細膩、均勻、潤滑，應(yīng)有與產(chǎn)品口味相關(guān)原料的可見顆粒。無正常視力可見的外來雜質(zhì)。
4.3理化指標：應(yīng)符合表2的規(guī)定。
表2理化指標
項目 指 標 檢驗方法
脂肪(干物中)a(X1)/(％) 60.0≤X1≤75.0 45.0≤X1<60.0 25.0≤X1<45.0 10.0≤X1<25.0 X1<10.0 GB 5413.3
最小干物質(zhì)含量b(X2)/(％) 44 41 31 29 25 GB 5009.3
a干物質(zhì)中脂肪含量(％)：X1=[再制干酪脂肪質(zhì)量/(再制干酪總質(zhì)量-再制干酪水分質(zhì)量)]×100％。
b干物質(zhì)含量(％)：X2=[(再制干酪總質(zhì)量-再制干酪水分質(zhì)量)/再制干酪總質(zhì)量]×100％。
4.4污染物限量：應(yīng)符合GB 2762的規(guī)定。
4.5真菌毒素限量：應(yīng)符合GB 2761的規(guī)定。
4.6微生物限量：應(yīng)符合表3的規(guī)定。
表3微生物限量
項 目 采樣方案a及限量(若非指定，均以CFU/g表示) 檢驗方法
n c m M
菌落總數(shù) 5 2 100 1 000 GB 4789.2
大腸菌群 5 2 100 1 000 GB 4789.3平板計數(shù)法
金黃色葡萄球菌 5 2 100 1 000 GB 4789.10平板計數(shù)法
沙門氏菌 5 0 0/25 g GB 4789.4
單核細胞增生李斯特氏菌 5 0 0/25 g GB 4789.30
酵母 ≤ 50 GB 4789.15
霉菌 ≤ 50
a樣品的分析及處理按GB 4789.1和GB 4789.18執(zhí)行。
4.7食品添加劑和營養(yǎng)強化劑
4.7.1 食品添加劑和營養(yǎng)強化劑的質(zhì)量應(yīng)符合相應(yīng)的安全標準和有關(guān)規(guī)定。
4.7.2 食品添加劑和營養(yǎng)強化劑的使用應(yīng)符合GB 2760和GB 14880的規(guī)定。
