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This standard corresponds to such standards of International Codex Alimentarius Commission (CAC) as Codex Stan 285-1978 (Amendment 2008) Codex General Standard for Named Variety Process(ed) Cheese and Spreadable Process(ed) Cheese, Codex Stan 286-1978 (Amendment 2008) Codex General Standard for Process(ed) Cheese and Spreadable Process(ed) Cheese, Codex Stan 287-1978 (Amendment 2008) Codex General Standard for Process(ed) Cheese Preparations (Process(ed) Cheese Food and Process(ed) Cheese Spread). This standard is not equivalent to Codex Stan 285-1978 (Amendment 2008), Codex Stan 286-1978 (Amendment 2008), Codex Stan 287-1978 (Amendment 2008). The microbiological indexes correspond to the requirements of European Union Commission Regulation (EC) No 1441/2007 of 5 December 2007, and this standard is not equivalent to the latter.
This standard is issued for the first time.
National Food Safety Standard
Process(ed) Cheese
食品安全国家标准
再制干酪
1 Scope
This standard is applicable to process(ed) cheese.
2 Normative References
The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the normative document (including any amendments) applies.
3 Terms and Definitions
3.1 Process(ed) cheese
The product made with cheese (with proportion greater than 15%) as main material, added with emulsified salt and with (without) other materials through such procedures as heating, stirring and emulsification.
4 Technical Requirements
4.1 Material requirements
4.1.1 Cheese: shall meet the requirements of GB 5420.
4.1.2 Other materials: shall meet corresponding safety standards and/or relevant requirements.
4.2 Sensory requirements: shall meet the requirements specified in Table 1.
Table 1 Sensory Requirements
Item Requirements Inspection method
Color and luster Uniform in color and luster Place a proper amount of specimen into a 50mL beaker and observe its color and luster as well as the texture under natural light. Smell it, and taste it after gargling with warm water.
Taste and smell Easily soluble in mouth, as smooth as cream and be equipped with peculiar taste and smell of the product.
Texture Smooth in appearance; fine, uniform and smooth in texture; visible particles of materials relevant with the product taste shall be available. Free of foreign impurities visible to normal eyesight.
4.3 Physical and chemical indexes: shall meet the requirements specified in Table 2.
Foreword I
1 Scope
2 Normative References
3 Terms and Definitions
4 Technical Requirements
中华人民共和国国家标准
GB 25192—2010
食品安全国家标准
再 制 干 酪
National food safety standard
Process(ed)cheese
2010—03—26发布 2010—12—01实施
中华人民共和国卫生部发布
前言
本标准对应于国际食品法典委员会(CAC)的标准Codex Stan 285—1978(Amendment 2008) Codex General Standard for Named Variety Process(ed)Cheese and Spreadable Process(ed)Cheese， Codex Stan 286—1978(Amendment 2008)Codex General Standard for Process(ed)Cheese and Spreadable Process(ed)Cheese，Codex Stan 287—1978(Amendment 2008)Codex General Standard for Process(ed)Cheese Preparations(Process(ed)Cheese Food and Process(ed)Cheese Spread)。本标准与Codex Stan 285—1978(Amendment 2008)、Codex Stan 286—1978(Amendment 2008)、Codex Stan 287—1978(Amendment 2008)的一致性程度为非等效。微生物指标对应于欧盟Commis-sion Regulation(EC)No 1441/2007 0f 5 December 2007相关规定，本标准与其一致性程度为非等效。
本标准系首次发布。
食品安全国家标准
再 制 干 酪
1 范围
本标准适用于再制干酪。
2规范性引用文件
本标准中引用的文件对于本标准的应用是必不可少的。凡是注日期的引用文件，仅所注日期的版本适用于本标准。凡是不注日期的引用文件，其最新版本(包括所有的修改单)适用于本标准。
3术语和定义
3.1 再制干酪process(ed)cheese
以干酪(比例大于15％)为主要原料，加入乳化盐，添加或不添加其他原料，经加热、搅拌、乳化等工艺制成的产品。
4技术要求
4.1 原料要求
4.1.1 干酪：应符合GB 5420的规定。
4.1.2其他原料：应符合相应的安全标准和/或有关规定。
4.2感官要求：应符合表1的规定。
表1 感官要求
项 目 要求 检验方法
色泽 色泽均匀。 取适量试样置于50 mL烧杯中，在自然光下观察色泽和组织状态。闻其气味，用温开水漱口，品尝滋味。
滋味、气味 易溶于口，有奶油润滑感，并有产品特有的滋味、气味。
组织状态 外表光滑；结构细腻、均匀、润滑，应有与产品口味相关原料的可见颗粒。无正常视力可见的外来杂质。
4.3理化指标：应符合表2的规定。
表2理化指标
项目 指 标 检验方法
脂肪(干物中)a(X1)/(％) 60.0≤X1≤75.0 45.0≤X1<60.0 25.0≤X1<45.0 10.0≤X1<25.0 X1<10.0 GB 5413.3
最小干物质含量b(X2)/(％) 44 41 31 29 25 GB 5009.3
a干物质中脂肪含量(％)：X1=[再制干酪脂肪质量/(再制干酪总质量-再制干酪水分质量)]×100％。
b干物质含量(％)：X2=[(再制干酪总质量-再制干酪水分质量)/再制干酪总质量]×100％。
4.4污染物限量：应符合GB 2762的规定。
4.5真菌毒素限量：应符合GB 2761的规定。
4.6微生物限量：应符合表3的规定。
表3微生物限量
项 目 采样方案a及限量(若非指定，均以CFU/g表示) 检验方法
n c m M
菌落总数 5 2 100 1 000 GB 4789.2
大肠菌群 5 2 100 1 000 GB 4789.3平板计数法
金黄色葡萄球菌 5 2 100 1 000 GB 4789.10平板计数法
沙门氏菌 5 0 0/25 g GB 4789.4
单核细胞增生李斯特氏菌 5 0 0/25 g GB 4789.30
酵母 ≤ 50 GB 4789.15
霉菌 ≤ 50
a样品的分析及处理按GB 4789.1和GB 4789.18执行。
4.7食品添加剂和营养强化剂
4.7.1 食品添加剂和营养强化剂的质量应符合相应的安全标准和有关规定。
4.7.2 食品添加剂和营养强化剂的使用应符合GB 2760和GB 14880的规定。
