GB 19302-2003
Hygienic standard for yoghurt (English Version)
- Standard No.
- GB 19302-2003
- Language
- Chinese, Available in English version
- Release Date
- 2003
- Published By
- General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China
- Status
- 2010-12
- Replace By
- GB 19302-2010
- Latest
- GB 19302-2010
- Scope
- This standard specifies the definition of yogurt, index requirements, food additives, hygienic requirements during production and processing, labeling, packaging, storage, transportation and inspection methods. This standard applies to pure yogurt and flavored yogurt made from cow (sheep) milk or reconstituted milk as the main raw material, sterilized, fermented, stirred or not stirred, with or without adding other ingredients.
GB 19302-2003 history
- 2010 GB 19302-2010 National food safety standard Fermented milk
- 2003 GB 19302-2003 Hygienic standard for yoghurt
