GB 19302-2025 National food safety standard — Fermented milk
1 Scope
This standard is applicable to fermented milk and flavored fermented milk.
2 Terms and definitions
2.1
fermented milk
products with reduced pH and made from one or more of raw cow (sheep) milk, concentrated milk for food industry, and milk powder through sterilization and fermentation
2.1.1
yogurt
products made from one or more of raw cow (sheep) milk, concentrated milk for food industry, and milk powder, through sterilization, inoculation with streptococcus sialis subspecies thermophilus and lactobacillus deltogeni subspecies bulgaricus subspecies and fermentation
2.2
favored fermented milk
products made mainly from one or more of raw cow (sheep) milk, concentrated milk for food industry, and milk powder, which shall not less than 80%, with the addition of other raw materials, through sterilization and fermentation, the pH is reduced, and with or without the addition of food additives, nutritional fortifiers, fruits, vegetables, grains, etc. before or after fermentation. Among them, "not less than 80%" means that the content of milk solids in every 100g of fermented milk (excluding fruits, vegetables and grains) shall not less than that in 80g of milk
2.2.1
flavored yogurt
products made mainly from one or more of raw cow (sheep) milk, concentrated milk for food industry, and milk powder, which shall not less than 80%, with the addition of other raw materials, through sterilization, inoculation with streptococcus sialis subspecies thermophilus and lactobacillus deltogeni subspecies bulgaricus subspecies, and with or without the addition of food additives, nutritional fortifiers, fruits, vegetables, grains, etc. before or after fermentation. Among them, "not less than 80%" means that the content of milk solids in every 100g of fermented milk (excluding fruits, vegetables and grains) shall not less than that in 80g of milk
Contents
Foreword II
1 Scope
2 Terms and definitions
3 Technical requirements
4 Miscellaneous
