GB 19646-2010 National Food Safety Standard Cream, Butter and Anhydrous Milkfat

01/12/2010

7P

$50.00 USD

Contents
Foreword
1 Scope
2 Normative References
3 Terms and definitions
3.1 Cream
3.2 Butter
3.3 Anhydrous Milk Fat
4 Technical Requirements
4.1 Raw material requirements
4.2 Sensory requirements
4.3 Physical- chemical requirements
4.4 Limits of contaminants
4.5 Limits of Mycotoxins
4.6 Microbiology requirements
5 Food additives and nutrient fortifier