On October 18, 2023, 11 national food safety standards including the Modified Milk were solicited opinions. The deadline for comments is December 15, 2023.

In order to help relevant enterprises understand the changes in the Modified Milk (draft for comments), Antion provided a brief interpretation of the draft.

Adjusted the scope of application

In order to apply to the development of the industry, this exposure draft adjusted the scope of application of the standard, deleted the "whole, skimmed and partially skimmed modified milk" in 2010 version, changed to the standard more applies to modified milk, to facilitate the understanding and implementation of the industry.

Adjusted the definition of modified milk

In terms of the definition of modified milk, this exposure draft has adjusted the restrictive requirement that takes not less than 80% of raw cow (goat) milk or reconstituted milk as the main raw material in the 2010 version, and expanded the scope of main raw materials, changing it to one or more of raw milk, concentrated milk products and milk powder as the main raw material. At the same time, explained that the "not less than 80%" means that "the content of milk solids in each 100g of modified milk is not less than the content of milk solids in 80g of milk", which is the same as the requirement of "more than 80%" in the reply letter from the former National Health and Family Planning Commission of the People’s Republic of China (National Health and Food Standard Letter [2017] No. 306), which could facilitate the Supervision and cohesion.

Requirements for raw materials

Adjusted the raw material requirements of raw milk, that is, it should comply with the provisions of the raw cow (sheep) milk in GB 19301, The new requirements of concentrated dairy products and milk powder as raw materials should conform to the provisions of raw cow (sheep) milk powder in GB 13102 and GB 19644 respectively.

Adjusted sensory and physical and chemical indicators

In the sensory requirements of the draft, there is new content of "allowing a little fat to float". The fat test method is adjusted to the third method of GB 5009.6. Added citation standards for pathogenicity indicators and instructions for commercially sterile products.

Requirements for labeling

Changed the content that "reconstituted milk" and the name of the product should be identified in the same main display page of the packaging container to "reconstituted milk" and the product name should be marked on the same display page of the packaging containers, and at the same time, adding Clause 4.3, i.e., the modulated milk products can use "××milk" as the product name in accordance with the characteristics of the products., and indicate the product category "modified milk" or "××modified milk" on the product label.

Since the 2010 version of the standard has been implemented for many years, it is customary in the industry to use the terms "whole, skimmed and partially skimmed" to describe different fat contents., and there were only skimmed and low-fat requirements in GB 28050, so in the draft, the description of "whole, skimmed and partially skimmed" can be added to clause 4.4 new product name.

Due to the existence of partially defatted milk products on the market, it is customary in the industry to describe different fat contents in terms of "whole, skimmed and partially skimmed", at the same time, the part of the skimmed products under the current national standard have been questioned or complained by many testing agencies and consumers because they did not mark "partial degreasing" on the label. Therefore, the new product name in the draft for comments can increase the descriptive terms for the fat content, and clarify the non-mandatory labeling requirements of "whole, skimmed and partially skimmed".

Conclusion

The standard is still in the stage of soliciting comments, and relevant enterprises can log in to the Management Information System of National food safety Standard before December 15, 2023 to submit feedback online.

Source: Antion

Note: This article is compiled by Antion. Please indicate the source for reprint.