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A few days ago, the National Food Safety Standards Review Committee issued 36 national food safety standards and 3 amendments, including two dairy industry standards for concentrated dairy products and processed cheese and cheese products
It is understood that the "National Food Safety Standard for Processed Cheese and Cheese Products" (GB25192-2022) (hereinafter referred to as "2022 Edition") is a reference to the "National Food Safety Standard for Processed Cheese" (GB25192-2010) (hereinafter referred to as "2010 Edition").
Compared with the 2010 version of the standard, the revised standard name is adjusted to "National Food Safety Standard Processed Cheese and Cheese Products", which divides processed cheese products into processed cheese and cheese products according to the proportion of raw cheese, which solves the problem of adding only processed cheese and cheese products.
The 2022 version of the standard defines processed cheese as: cheese (more than 50%) as the main raw material, adding other raw materials, with or without food additives and nutritional fortifiers, made by heating, stirring, emulsification (drying) and other processes the finished product
At the same time, the 2022 version of the standard revised the expression of sensory requirements
In addition, the 2022 version of the standard has increased the status requirements for powdered products
The 2022 version of the standard also removes the requirements for physical and chemical indicators
Revised requirements for microbiological indicators
In order to facilitate consumers' recognition and purchase of processed cheese and cheese products, the 2022 version of the standard also adds requirements for product labeling, including marking the "use ratio of cheese", marking "processed cheese" or "cheese products" and Indicate transport and storage temperature
(Organized by Yang Xiaojing)
"China Food News" (August 02, 2022 Edition 04)
(Editor-in-charge: Yang Xiaojing)
