On August 31, the NHC issued a letter on soliciting comments on 16 national food safety standards (draft for comments), the deadline for feedback is October 20. Some product standards of dairy product are revised, including modified milk, fermented milk, processed cheese and cheese product, whey powder and whey protein powder.

National Food Safety Standard Modified Milk

The restriction on the type of raw milk is removed. Considering that camel’s milk, horse’s milk and other livestock milks are also available for consumption, the term “raw cow (goat) milk” is changed to “raw milk”, which is consistent with National Food Safety Standard Raw Milk (Draft for Comments). This will enable enterprises have more choice of raw milk, allowing them to choose local raw materials based on local conditions and meet the diverse demands and nutritional requirements of consumers.

Please click on the link below for the detailed explanation:

Interpretation| GB 25191 National Food Safety Standard Modified Milk (Draft)

National Food Safety Standard Fermented Milk

The application scope of standard is modified. The description “This standard applies to whole, skimmed and partially skimmed fermented milk” in the current version is revised as “This standard applies to fermented milk and flavoured fermented milk”, which is consistent with the classification of fermented milk and flavoured fermented milk in the definition of terms, and the standard is made clear and uniform. In addition, the relevant technical requirements (sensory requirements, physical and chemical indicators, and microbiological indicators) and test methods are adjusted.

Please click on the link below for the detailed explanation:

Interpretation| GB 19302 National Food Safety Standard Fermented Milk (Draft)

National Food Safety Standard Processed Cheese and Cheese Products

In the Draft, the terminology and definitions are revised, the description of emulsified salt is delated, and the proportion of cheese used in processed cheese is also adjusted, which is from more than 15% to more than 50%, and the proportion of cheese used between 15% and 50% can be classified in “cheese products”. Besides, the description of powdery products is supplemented, which is more appropriate to the actual situation of enterprises and beneficial for the development of the industry.

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Interpretation| GB 25192 National Food Safety Standard Proceesed Cheese and Cheese Products (Draft)

National Food Safety Standard Whey Powder and Whey Protein Powder

The application scope of standard is modified in accordance with the current actual production situation. The description “This standard applies to demineralized whey powder, non-demineralized whey powder, concentrated whey protein powder, isolated whey protein powder, etc.” in the current version is revised as “This standard applies to whey powder, acid whey powder, and whey protein powder.”, therefore, the relevant technical requirements (sensory requirements, physical and chemical indicators, and microbiological indicators) and test methods are also revised.

Please click on the link below for the detailed explanation:

Interpretation| GB 11674 National Food Safety Standard Whey Powder and Whey Protein Powder (Draft)

Drafts are revised some contents on the basis of the industry situation and standards in foreign countries, make standards more normative and scientific, and also conducive to consumers reading and understanding, to avoid the adulteration and false propaganda.