TECHNICAL DATA
HYGIENIC STANDARD FOR EVAPORATED AND CONDENSED MILK
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The Hygienic Standard for Evaporated Milk and Sweetened Condensed Milk.
1. Scope This Standard includes definitions, product characteristics, food additive use, hygienic requirements for production and processing, labeling, packaging, transportation, storage, and testing methodologies. This Standard applies to the sticky and thick liquid products made from cow and milk powder that is with or without white granulated sugar and processed through concentration. This standard also applies to sweetened condensed Milk used in the food industry.
2. Definitions This Standard adopts the following definitions:
2.1 Evaporated Milk The sticky and thick liquid product prepared with milk or milk powder as a raw material, without any granulated sugar added, through the process of concentration and sterilization.
2.2 Sweetened Condensed Milk The sticky and thick liquid product prepared with milk or milk powder as a raw material, with added granulated sugar, through the process of concentration and sterilization.
3. Composition and Quality Requirements
3.1 Raw Material Requirements Shall conform to the corresponding standards and relevant regulations.
3.2 Organoleptic Requirements The organoleptic requirements shall conform to the regulations in Table 1.
Table 1. Organoleptic
3.3 Physical and Chemical Requirements The physical and chemical requirements shall conform to regulations in Table 2.
Table 2. Physical and Chemical Requirements
Whole milk solid of sweetened condensed milk = 100(%) - moisture content (%) - Sucrose (%)
4. Microbial Requirements
4.1 The microbial requirements for evaporated milk shall conform to the requirement of commercial asepsis.
4.2 The microbial requirements for sweetened condensed milk shall meet the requirements in Table 3.
Table 3. Microbial Requirements
5. Food Additives
5.1 Food additive quality shall conform to corresponding standards and regulations.
5.2 The type and amount of food additives used shall conform to regulation FDA
6. Hygienic Requirements for Food Production and Processing Procedures Hygienic requirements for the production process shall conform to regulation FDA
7. Packaging
The packaging container and material shall conform to the corresponding hygienic standards and relevant regulations.
8. Labeling
8.1 The labeling requirements shall be carried out according to the regulations in FDA. The protein, fat and whole milk solid contents shall be clearly marked.
8.2 The name of product may be "Evaporated Milk" or "Sweetened Condensed Milk."
8.3 The labeling on the outer packing container of the product shall conform to the regulation FDA.
9. Storage and Transportation
9.1 Storage The product shall be stored in a dry and ventilated place. Product cannot be stored with any poisonous or harmful materials that could influence product quality.
9.2 Transportation The product shall be protected from exposure to the sun and rain when transported. Product cannot be transported with poisonous or harmful materials that could influence product quality.
10. Testing Methodologies
10.1 Organoleptic Inspection
10.1.1 Color, luster and texture: pour a proper amount of sample into a beaker, and observe the color, luster and the tissue state under natural light.
10.1.2 Taste and smell: pour a proper amount of sample into a beaker, smell the sample,then taste the sample after gargling with warm boiled water.
10. 2 Physical and Chemical Inspection
10.2.1 Protein: Determined according to methods specified in FDA
10.2.2 Fat and Whole Milk Solid (for evaporated milk): Determined according to methods specified in FDA
10.2.3 Sucrose: Determined according to methods specified in FDA
10.2.4 Impurity Degree and Acidity: Determined according to methods specified in FDA
10.2.5 Lead: Determined according to methods specified in FDA
10.2.6 Inorganic Arsenic: Determined according to methods specified in FDA.
10.2.7 Tin: Determined according to methods specified in FDA.
10.2.8 Aflatoxin M1: Determined according to methods specified in FDA. |
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