National Food Safety Standard
Sterilized Milk
食品安全国家标准
灭菌乳
1 Scope
This standard is applicable to full cream, skimmed and partially-skimmed sterilized milk.
2 Normative Reference
The documents contain provisions which, through reference in this standard, constitute essential provisions of this standard. For dated references, only the dated edition of the normative document referred to applies. For undated references, the latest edition (including the amendment hereof) of the normative document is applicable to this standard.
3 Terms and Definitions
3.1 Ultra high-temperature milk
It is a kind of liquid product made of raw milk (goat milk) through adding with or without reconstituted milk, then being heated to at least 132℃ at continuous flow state for a short time of sterilization and then being filled at sterile conditions.
