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This standard replaces 25595-2010 National Food Safety Standard — Lactose in whole.
The following main changes have been made with respect to GB 25595-2010:
— The Scope is modified;
— Terms and Definitions are modified;
— The raw material requirements are modified;
— The physical and chemical indexes are modified;
— The contaminant limit is added.
National Food Safety Standard — Lactose
1 Scope
This standard is applicable to edible lactose.
2 Terms and Definitions
2.1 lactose
carbohydrates extracted from cow's (sheep's) milk or whey, which present in the form of anhydrous or crystalline water containing one molecule, or in the form of a mixture of the two
3 Technical Requirements
3.1 Raw material requirements
The raw materials shall comply with corresponding food standards and relevant regulations.
3.2 Sensory requirements
Sensory indexes as specified in Table 1.
Table 1 Sensory Requirements
Item Requirement Test method
Color and lustre White or pale yellow Place a proper amount of specimen into a clean white plate (porcelain plate or similar container) and observe its color and lustre as well as the texture under natural light, smell the specimen, rinse mouth with warm water and taste the flavor.
Taste and smell Slightly sweet, without foreign flavour
State Crystals or powdery crystals
3.3 Physical and chemical indexes
Physical and chemical indexes as specified in Table 2.
Foreword II
1 Scope
2 Terms and Definitions
3 Technical Requirements
