This standard specifies the classification, hygienic requirements, inspection methods, transportation and storage of lactic acid bacteria beverages. This standard applies to active or live lactic acid bacteria drinks with corresponding flavors made from fresh milk, milk powder or supplemented with soybeans, which are fermented by Streptococcus thermophilus or Lactobacillus bulgaricus.
GB 16321-1996 history
2015GB 7101-2015 Food Safety National Standard Beverages
2003GB 16321-2003 Hygienic standard for lactobacillus beverage
1996GB 16321-1996 Hygienic standard for yoghurt beverage