Milk and dairy products include: raw milk, pasteurized milk, sterilized milk, modified milk, fermented milk, concentrated dairy products, cream, butter, anhydrous milkfat, milk powder and formulated milk powder, whey powder and whey protein powder, cheese, process(ed) cheese and cheese products and other dairy products (such as casein).
This article introduced some milk and dairy-related product standards for import enterprises' reference.
01 GB 19301-2010 National Food Safety Standard Raw Milk
Raw milk: normal milk that is milked from breast of healthy dairy stocks conforming to the related national requirements and has no composition change. Colostrum milked within 7 days after calving, milk drawn during use of antibiotics and withdrawal time as well as spoiled milk should not be used as raw milk.
Table 1 Sensory requirements
Table 2 Physical and chemical indicators
Table 3 Limits of microorganisms
02 GB 19645-2010 National Food Safety Standard Pasteurized Milk
Pasteurized milk: liquid products made of raw cow (goat) milk through such process as pasteurization.
Table 1 Sensory requirements
Table 2 Physical and chemical indicators
Table 3 Limits of microorganisms
03 GB 25190-2010 National Food Safety Standard Sterilized Milk
Ultra high-temperature milk: liquid products that using raw bovine (or ovine) milk as the ingredient with reconstituted milk added or not, when milk is continuous flowing, are heated to at least 132℃ and held for a short time for sterilization, then aseptic filling etc.
Retort sterilized milk: liquid product that using raw bovine (or ovine) milk as the ingredient with reconstituted milk added or not, with or without preheated, sterilized and so on after filling and seal.
Table 1 Sensory requirements
Table 2 Physical and chemical indicators
04 GB 25191-2010 National Food Safety Standard Modified Milk
Modified milk: liquid products made with not less than 80% raw bovine (or ovine) milk or reconstituted milk as the main raw material, adding other raw materials or food additives or nutritional fortification substances, and using appropriate sterilization processes.
Table 1 Sensory requirements
Table 2 Physical and chemical indicators
Table 3 Limits of microorganisms
Precautions for import enterprises:
Imported dairy products should be accompanied by a health certificate issued by the competent government department of the exporting country or region. The certificate should bear the seal of the competent government department of the exporting country or region and the signature of its authorized person, and the destination should be marked as the People's Republic of China. The sample health certificate should be confirmed by the General Administration of China Customs.
Import of raw milk, raw milk products, pasteurized milk, modified milk produced and processed by pasteurization need to be handled the entry quarantine and approval procedures.
At present, the standards of milk and dairy products are rapidly updated, and the changes in domestic and foreign standards should be actively paid attention to. Take GB 19644-2024 National Food Safety Standard Milk Powder and Formulated Milk Powder as an example:
The new version of the standard has made new provisions on the source of raw materials and the number of live bacteria, and relevant enterprises need to adjust the formula according to the requirements and strengthen the testing and verification of the number of live bacteria to meet the new version of the standard.
The expansion of raw materials has put forward clear technical requirements for special milk source milk powder, and importers need to pay attention to ensure the compliance of product.
Source: China Technical Trade Measures Network
Note: This article is compiled by Antion. Please indicate the source for reprint.