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This standard replaces GB 13102-2010 National food safety standard—Evaporated milk, sweetened condensed milk and formulated condensed milk.
The following main changes have been made with respect to GB 13102-2010:
——The standard name has been modified;
——The scope has been modified;
——The terms and definitions have been modified;
——The sensory evaluation criteria have been modified;
——The physical and chemical indexes have been modified;
——The limit of microorganism has been modified;
——Relevant provisions of GB 29921 have been cited for the pathogenic bacterium limits;
——The appropriate indexes and requirements of concentrated milk for food industry have been added.
National food safety standard
Concentrated dairy products
1 Scope
This standard is applicable to concentrated milk for food industry and condensed milk.
2 Terms and definitions
2.1
condensed milk
product made from raw cow (sheep) milk concentrated by partially removing water, and (or) product processed from dairy product(s) with the same composition and characteristics, including evaporated milk, sweetened condensed milk and formulated condensed milk
2.1.1
evaporated milk
commercial sterile liquid product processed from raw cow (sheep) milk and/or milk product(s), either defatted or not defatted, with or without food additives and nutrition enhancers
2.1.2
sweetened condensed milk
viscous product processed from raw cow (sheep) milk and/or milk product(s) sweetened with sugar, either defatted or not defatted, with or without food additives and nutrition enhancers
2.1.3
formulated condensed milk
liquid or viscous product processed from raw cow (sheep) milk and/or milk product(s) as the main raw material and other raw materials, defatted or not defatted, with or without sugar, with or without food additives and nutrition enhancers, including formulated evaporated milk and formulated sweetened condensed milk
2.2
concentrated milk for food industry
product made from raw cow (sheep) milk by concentration and other processes to partially remove water, defatted or not defatted, used as raw materials for food industry, including concentrated cow milk and concentrated sheep milk
3 Technical requirements
3.1 Requirements for raw materials
3.1.1 Raw cow (sheep) milk shall meet the relevant requirements of GB 19301.
3.1.2 Other raw materials shall meet the corresponding food standards and relevant requirements.
3.2 Sensory evaluation criteria
The criteria specified in Table 1 shall be met in the sensory evaluation.
Table 1 Sensory evaluation criteria
Item Criteria Inspection method
Evaporated milk Concentrated milk for food industry Sweetened condensed milk formulated condensed milk
Color An even color of milky white, or milky yellow, or the proper color of the product The proper color of the product Take appropriate amount of sample into a clean and colorless glassware, and observe its color and texture under natural light. Smell it, and then taste it after gargling with warm boiled water. For concentrated milk for food industry that has not gone through heat treatment in previous processing, boil it before tasting. Frozen concentrated milk for food industry shall be tested in completely thawed condition
Taste and smell The taste and smell of dairy The fragrance of dairy and pure sweetness The proper taste and smell of the product
Texture The proper texture of the product, without visible foreign substance. Liquid products shall be free of clots and sediment. Viscous products shall be fine, smooth, uniform in texture and moderate in viscosity
3.3 Physical and chemical indexes
3.3.1 Evaporated milk and sweetened condensed milk shall comply with the criteria specified in Table 2.
Table 2 Physical and chemical indexes of evaporated milk and sweetened condensed milk
Item Index Test method
Evaporated milk Sweetened condensed milk
Whole Low fat Skim Whole Low fat Skim
Proteina / (g / 100 g) ≥ 34% of milk solids-non-fatb GB 5009.5
Fat (x) / (g / 100 g) X≥7.5 1.0
Foreword i
1 Scope
2 Terms and definitions
3 Technical requirements
4 Others
GB
中華人民共和國國家標準
GB 13102—2022
食品安全國家標準
濃縮乳制品
2022-06-30發布 2022-12-30實施
中華人民共和國國家衛生健康委員會
國家市場監督管理總局 發布
前言
本標準代替GB 13102—2010《食品安全國家標準 煉乳》。
本標準與GB 13102—2010相比，主要變化如下：
——修改了標準名稱；
——修改了范圍；
——修改了術語和定義；
——修改了感官要求；
——修改了理化指標；
——修改了微生物限量；
——致病菌限量直接引用GB 29921的規定；
——增加了食品工業用濃縮乳相應指標和要求。
食品安全國家標準
濃縮乳制品
1 范圍
本標準適用于煉乳和食品工業用濃縮乳。
2 術語和定義
2.1 煉乳
以生牛(羊)乳為原料經濃縮去除部分水分制成的產品，和(或)以乳制品為原料經加工制成的相同成分和特性的產品，包括淡煉乳、加糖煉乳、調制煉乳。
2.1.1 淡煉乳
以生牛(羊)乳和(或)其制品為原料，脫脂或不脫脂，添加或不添加食品添加劑和營養強化劑，經加工制成的商業無菌狀態的液體產品。
2.1.2 加糖煉乳(甜煉乳)
以生牛(羊)乳和(或)其制品為原料，脫脂或不脫脂，添加食糖，添加或不添加食品添加劑和營養強化劑，經加工制成的粘稠狀產品。
2.1.3 調制煉乳
以生牛(羊)乳和(或)其制品為主要原料，脫脂或不脫脂，添加或不添加食糖、食品添加劑和營養強化劑，添加其他原料，經加工制成的液體或粘稠狀產品。包括調制淡煉乳和調制加糖煉乳(調制甜煉乳)。
2.2 食品工業用濃縮乳
僅以生牛(羊)乳為原料，脫脂或不脫脂，經濃縮等工序只去除部分水分制成，用于食品工業原料的產品，包括濃縮牛乳、濃縮羊乳。
3 技術要求
3.1 原料要求
3.1.1 生牛(羊)乳應符合GB 19301的要求。
3.1.2 其他原料應符合相應的食品標準和有關規定。
3.2 感官要求
感官要求應符合表1的規定。
表１ 感官要求
項目 要求 檢驗方法
淡煉乳 食品工業用濃縮乳 加糖煉乳 調制煉乳
色澤 呈均勻一致的乳白色或乳黃色或產品應有的色澤 具有產品應有的色澤 取適量試樣置于潔凈的無色玻璃器皿中，在自然光下觀察色澤和組織狀態。聞其氣味，用溫開水漱口，品嘗滋味。加工中未經熱處理的食品工業用濃縮乳，品嘗前應進行煮沸預處理。冷凍的食品工業用濃縮乳應在完全解凍狀態下進行檢驗
滋味、氣味 具有乳的滋味和氣味 具有乳的香味，甜味純正 具有產品應有
的滋味和氣味
狀態 具有產品應有的組織狀態，無正常視力可見異物；液體產品應無凝塊、無沉淀；粘稠狀產品應組織細膩，質地均勻，粘度適中
3.3 理化指標
3.3.1 淡煉乳、加糖煉乳應符合表2的規定。
表2 淡煉乳、加糖煉乳理化指標
項目 指標 檢驗方法
淡煉乳 加糖煉乳
全脂 部分脫脂 脫脂 全脂 部分脫脂 脫脂
蛋白質a／(g／100g) ≥ 非脂乳固體b的34％ GB 5009.5
脂肪(X)／(g／100g) X≥7.5 1.0＜X＜7.5 X≤1.0 X≥8.0 1.0＜X＜8.0 X≤1.0 GB 5009.6
非脂乳固體b／(g／100g) ≥ — 17.5 — — 20.0 — —
乳固體c／(g／100g) ≥ 25.0 20.0 20.0 28.0 24.0 24.0 —
水分／(g／100g) ≤ — 27.0 GB 5009.3
酸度／(°T) ≤ 48.0 GB 5009.239
a 蛋白質含量的計算,應以氮(N)×6.38。
b 非脂乳固體(％)＝100％－水分(％)－蔗糖(％)－脂肪(％)。蔗糖按照GB 5413.5檢驗。
c 乳固體(％)＝100％－水分(％)－蔗糖(％)。
3.3.2 調制煉乳應符合表3的規定。
表3 調制煉乳理化指標
項目 指標 檢驗方法
調制淡煉乳 調制加糖煉乳
全脂 部分脫脂 脫脂 全脂 部分脫脂 脫脂
蛋白質a／(g／100g) ≥ 4.1 4.6 GB 5009.5
脂肪(X)／(g／100g) X≥7.5 1.0＜X＜7.5 X≤1.0 X≥8.0 1.0＜X＜8.0 X≤1.0 GB 5009.6
水分／(g／100g) ≤ — 28.0 GB 5009.3
a 蛋白質含量的計算,應以氮(N)×6.25。
3.3.3 食品工業用濃縮乳應符合表4的規定。
表4 食品工業用濃縮乳理化指標
項目 指標 檢驗方法
全脂 部分脫脂 脫脂
蛋白質a／(g／100g) ≥ 非脂乳固體的34％ GB 5009.5
脂肪(X)／(g／100g) X≥7.5 1.0＜X＜7.5 X≤1.0 GB 5009.6
非脂乳固體／(g／100g) ≥ 17.5 GB 5413.39
pH 濃縮牛乳 6.0～7.0 參照GB 5009.237的均質化試樣測定方法b
濃縮羊乳 6.5～7.3
a 蛋白質含量的計算，應以氮(N)×6.38。
b 對于冷凍的固態產品應先粉碎、解凍、攪拌,使之完全融化；對于粘稠狀產品可以加入等量的新煮沸后冷卻的水，攪拌均質后再進行pH測定。
3.4 污染物限量和真菌毒素限量
3.4.1 污染物限量應符合GB 2762的規定。
3.4.2 真菌毒素限量應符合GB 2761的規定。
3.5 微生物限量
3.5.1 淡煉乳、調制淡煉乳應符合商業無菌的要求，按GB 4789.26規定的方法檢驗。
3.5.2 經熱處理的食品工業用濃縮乳，以及加糖煉乳、調制加糖煉乳，致病菌限量應符合GB 29921的規定，微生物限量還應符合表5的規定。
表5 微生物限量
項目 采樣方案a及限量 檢驗方法
n c m M
菌落總數／(CFU／g) 5 2 104 105 GB 4789.2
大腸菌群／(CFU／g) 5 1 10 102 GB 4789.3
a 樣品的采集及處理按GB 4789.1和GB 4789.18執行。
3.5.3 加工中不進行熱處理的食品工業用濃縮乳，微生物限量應符合GB 19301的規定。
3.6 食品添加劑和營養強化劑
3.6.1 食品添加劑的使用應符合GB 2760的規定。
3.6.2 食品營養強化劑的使用應符合GB 14880的規定。
4 其他
4.1 煉乳應標示“本產品不能作為嬰幼兒的母乳代用品”或類似警語。
4.2 食品工業用濃縮乳應在冷藏或冷凍狀態下貯存和運輸。
4.3 食品工業用濃縮乳應在包裝或說明書上明確標示“熱處理工藝”或“非熱處理工藝”。
