Tag: Cheese

South Korea recalls imported processed cheese that has not been declared for import and has unqualified coliforms
By: Date: 2021-04-23 Categories: foodwarning Tags: ,

On April 23, the Korean Ministry of Food and Drug Safety (MFDS) announced that:South Korea’s import and sales company Etalimenti (Seoul Seocho District) transported processed cheese without authorization for distribution and sales before the import inspection was completed, and ordered it Stop selling and recall the product.

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Comparison and interpretation of”National Food Safety Standard Cheese” (GB 5420-2021) and the 2010 edition
By: Date: 2021-03-23 Categories: chinesefood Tags: ,

On March 18, 2021, the National Health Commission and the General Administration of Market Supervision issued 50 national food safety standards and 4 standard amendments, including GB 5420-2021″National Food Safety Standard Cheese” (hereinafter referred to as GB 5420-2021 ), to replace GB 5420-2010″National Food Safety Standard Cheese”, which will be implemented on November 22, 2021. Compared with the 2010 version of the standard, what changes does the new standard have? FoodPartner.com has sorted out the main changes of GB 5420-2021 for the industry’s reference.

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Junlebao Deploys Cheese Market, Rising Cheese and Zengcong Formula Cheese Sticks Launched
By: Date: 2021-03-18 Categories: industrynews Tags: ,

On March 16, the”Leading Category Surprisingly Wins” Cheese Bar New Product Launch Conference was held in Tianjin, and Junlebao Dairy launched its cheese product for the first time. Through a dual-brand operation, Junlebao aims at the children’s ready-to-eat cheese market, launching a more balanced and comprehensive Zengcong formula cheese bar, and at the same time fully upgraded the Sikeqi children’s formula cheese bar to meet new consumer needs. Helping the healthy growth of Chinese children.

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Teachers of Wuhan Institute of Design and Engineering have made new progress in the research on the formation mechanism of tea cheese
By: Date: 2021-01-07 Categories: foodtechnology Tags: ,

Recently, Associate Professor Guo Cheng from the School of Food and Biotechnology, Wuhan Institute of Design and Engineering, published a research paper entitled”Role of green tea nanoparticles in process of tea cream formation-A new perspective” in the academic journal Food Chemistry (SCI Area One). The interaction between protein, polysaccharide, caffeine and catechin on the formation of tea cheese was studied.

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Li Zhongwei, Director of KA Project of Benyou Machinery:Analysis of the development status of domestic cheese products and introduction of processing equipment
By: Date: 2020-12-14 Categories: chinesefood Tags:

At the Scientific Development Forum of Dairy Products Deep Processing Products, Li Zhongwei, director of Benyou Machinery’s KA project, gave a report on”Analysis of the Development Status of Domestic Cheese Products and Introduction to Processing Equipment”.

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The focus and direction of dairy product structure adjustment and optimization
By: Date: 2020-12-08 Categories: chinesefood Tags: ,

After ten years of transformation and upgrading, China’s dairy industry has become a world-leading modern food manufacturing industry with advanced technology and equipment, standardized management, and stable and excellent product quality. However, China’s dairy industry is also facing some new problems and challenges. Especially with the development of the process of world economic integration, problems and contradictions have become increasingly prominent. These problems and contradictions have become obstacles restricting the development of the dairy industry. In particular, the structural surplus and shortage of dairy products market should be alleviated and improved as soon as possible. The adjustment of dairy product structure and the optimization of varieties have become the top priority for the development of the industry.

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