Comparison and interpretation of national food safety standard concentrated dairy products 2022 and 2010
By: Date: 2022-07-31 Categories: chinesefood Tags: ,
   2022年7月28日,国家卫健委、国家市场监督管理总局正式发布《食品安全国家标准 浓缩乳制品》(GB 13102-2022)(以下简称“2022版标准”)。食品伙伴网现将2022版标准与现行有效的《食品安全国家标准 炼乳》(GB 13102-2010)(以下简称“2010版标准”)的主要变化进行梳理分析。

 
  1
 
Modify standard name
 
The name of the standard is adjusted from condensed milk of national food safety standard to condensed dairy products of national food safety standard.
 
  2
 
 Expand the scope of application of the standard and modify terms and definitions
 
The 2010 standard does not include skimmed and partially skimmed condensed milk products, which leads to the production and operation of this product only in accordance with standards such as seasoning; At the same time, the industry lacks concentrated milk product standards, and relevant products need to apply pasteurized milk and other standards for production and operation. Therefore, the 2022 version of the standard will expand the scope of application to whole fat, partially degreased, degreased condensed milk products and concentrated milk products for the food industry.
 
Add the definitions of condensed milk and concentrated milk for food industry, and modify the descriptions of product status, source range and process in the definitions of evaporated milk, sweetened condensed milk and prepared condensed milk.
 
  3
 
 Modify the expression of sensory requirements
 
  a. Modify the description of the color, taste, smell and organizational state of evaporated milk, sweetened evaporated milk and prepared evaporated milk;
 
  b. Increase the requirements for the color, taste, smell and organizational state of concentrated milk used in the food industry; Sensory inspection methods for concentrated milk used in the food industry in the”unheated” and”frozen” states were added.
 
  4
 
 Modify physical and chemical indicators and some detection methods
 
  a. The evaporated milk, sweetened evaporated milk, prepared evaporated milk and prepared sweetened evaporated milk are divided into full fat, partially degreased and degreased products respectively, the index requirements of each classification of fat and milk solids (excluding prepared evaporated milk) are refined, and the inspection method of fat is modified to GB 5009.6.
 
  b. Delete the index requirements of sucrose in sweetened condensed milk and prepared condensed milk, and delete the acidity index of prepared condensed milk;
 
  c. Increase the index requirements for non fat milk solids in evaporated milk and sweetened evaporated milk to ensure that the product reaches sufficient protein content after concentration;
 
  d. Add the note of nitrogen conversion coefficient in protein detection, and calculate concentrated milk, evaporated milk and sweetened condensed milk for food industry according to 6.38; Because other nitrogen sources will be introduced into condensed milk (condensed milk and sweetened condensed milk), it is calculated according to 6.25 of compound food;
 
  e. Increase the physical and chemical indicators of concentrated milk for food industry.
 
  5
 
  Change the limit of pathogenic bacteria to direct reference
 
The limit of pathogenic bacteria in condensed milk is no longer limited in the standard alone, but implemented in accordance with GB 29921, and the limit remains unchanged. The limit of pathogenic bacteria in concentrated dairy products for food industry after heat treatment is directly quoted from the provisions of GB 29921.
 
  6
 
Modify requirements related to microbiology
 
  a. Adjust the index of total bacterial count, and the m value of total bacterial count in the condensed milk microbial requirements of sterilization process is adjusted from 30000cfu/g to 104cfu/g;
 
  b. The microbial limit of the new concentrated milk for food industry without heat treatment during processing shall comply with the provisions of GB 19301.
 
  7

Others
 
The newly added concentrated milk for food industry shall be stored and transported in a refrigerated or frozen state, and it is required to clearly mark”heat treatment process” or”non heat treatment process” on the package or instructions.
 
Standard text download link:http://down.foodmate.net/info/sort/2/19111.html

Comparison table of national food safety standard concentrated dairy products 2022 and 2010:
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Comparison and interpretation of national food safety standard concentrated dairy products 2022 and 2010image
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