GB 19646-2025 National food safety standard - Cream, butter and anhydrous milkfat
1 Scope
This standard is applicable to cream, butter and anhydrous milkfat.
2 Terms and definitions
2.1 cream
2.1.1 cream
product obtained by separating the fat fraction from raw milk, with or without food additives added into it, and finally processed to contain a fat content of 10.0g/100g~80.0g/100g
2.1.2 prepared cream
product made of mainly raw milk, cream, butter or anhydrous milkfat, or any combination of them, with other raw materials (except non-milk fat), food additives, or nutrient supplements, or any combination of them, added into it, and finally processed to contain a fat content of 10.0g/100g~80.0g/100g
2.2 butter
product made of mainly raw milk, cream or anhydrous milkfat, or any combination of them, with or without other raw materials (except non-milk fat), or food additives, added into it, and finally processed to contain a fat content not less than 80.0g/100g
2.3 anhydrous milkfat
product made of raw milk, cream or butter, or any combination of them, with or without food additives added into it, and finally processed to contain a fat content not less than 99.8g/100g
3 Technical requirements
3.1 Requirements for raw materials
3.1.1 Raw milk: It shall meet the requirements of GB 19301.
3.1.2 Other raw materials: They shall meet the requirements of corresponding food standards and relevant provisions.
Foreword II
1 Scope
2 Terms and definitions
3 Technical requirements
4 Others
