THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY

USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT

POLICY

Voluntary - Public

Date: 12/1/2009
GAIN Report Number: CH9097

China - Peoples Republic of

Post: Beijing

National Dairy Standard - Milk

Powder
Report Categories:
FAIRS Subject Report
Approved By:
William Westman
Prepared By:
Mark Petry and Bao Liting

Report Highlights:
On November 20, 2009, China notified the WTO of "National Food Safety Standard of the People’s
Republic of China for Milk Powder" as SPS/N/CHN/131. This standard relates to the quality
specifications of milk powder. The date for submission of final comments to the WTO is January 1,
2010. The proposed date of entry into force has not been specified.

Executive Summary:
On November 20, 2009, China notified the WTO of "National Food Safety Standard of the People’s
Republic of China for Milk Powder" as SPS/N/CHN/131. This standard relates to the quality
specifications of milk powder. The date for submission of final comments to the WTO is January 1,
2010. The proposed date of entry into force has not been specified.

According to the WTO notification, “This standard applies to the production, circulation, supervision
and management of milk powders. It specifies the terms and definitions, technical requirements, food
additives and nutrition fortifier, as well as the requirements of production process, packaging, labeling,
storage, transportation and testing method for milk powders for direct consumption or further
processing.”

Thanks go to the consortium of industry and 3rd country Embassies in Beijing for their assistance in
translating and reviewing this standard.

This report contains an UNOFFICIAL translation of National Standard on Milk Powder.

General Information:
BEGIN TRANSLATION

National Standard of Food Safety

of the People’s Republic of China

GB ××××-××××
Replace GB19644-2005、GB5410-2008

Milk Powder

(Draft for proposal)

Issued on××-××-×××× Implemented on ××-××-××××

Issued by Ministry of Health

of the People’s Republic of China

Preface

This standard is corresponding to the standard of CAC: Codex Standard 207-1999 Codex Standard for
Milk Powders and Cream Powder. The consistency degree of this standard with Codex Stan 207-1999
is non-equivalent.
This standard replaced the safety index of GB 19644-2005 Milk Powder Hygiene Standardand GB/T
5410-2008 Milk Powder
In comparison with GB 19644-2005, the major changes of this standard are as follows:
— The name of standard is changed to “Milk powder”
— The application scope of this standard is adjusted
— A limit of “Acidity” is added for ovine milk
— The limits of contaminants is directly cited from GB2762 “Maximum Levels of Contaminants in
Food”
— The limits of mycotoxins is directly cited from GB2761”Maximum levels of mycotoxins in Food”
— The “labeling” contents in chapter 8 is adjusted
— The expressing way of microbiology parameters is changed
This standard is proposed and interpreted by Ministry of Health of P.R. China.
This standard replaces all previous standard as follows:
— GB 5410-1985, GB 5410-1999, GB/T 5410-2008；

— GB 5411-1985；

— GB 5412-1985；

— GB 19644-2005.

Milk Powder

1. Scope

The standard stipulates the requirement of term and definition of milk powder for direct consumption
or further processing, technical requirements, food additive or nutrition enhancer, production process,
package, labels, storage & transportation, test method.
This standard applies to the production, circulation and supervision of milk powders.

2. Normative Cited Documents

The clauses in the following documents became clauses of this standard through the quotation in this
standard. For cited documents with date, all their subsequent modification (corrected contents are not
included) or revision do not apply to this Standard. However, parties having reached an agreement
based on cited standards with date are encouraged to study whether the latest versions of the cited
documents with date are applicable. For cited documents without date, the latest version applies to this
Standard.

GB 2760-1996 Hygienic standard for uses of food additives

GB 2761 Maximum levels of mycotoxins in Food
GB 2762 Maximum levels of contaminants in Food
GB 4789.2 Microbiological examination of foods, Determination of Aerobic Plate Count
GB 4789.3 Microbiological examination of food, Enumeration of Coliforms
GB 4789.4 Microbiological examination of food, Examination of Salmonella
GB 4789.18 Microbiological examination of food, Examination of milk & milk product
GB 4789.37 Microbiological examination of food, Enumeration of Staphylococcus aureus
GB 5009.5 Determination of protein in food
GB ×××× Determination of fat in milk product and foods for Infant and young children
GB ×××× Determination of acidity in milk and milk product
GB ×××× Determination of impurity in milk and milk product
GB 5009.3 Determination of moisture in food
GB 7718 General Standard for the labeling of prepackaged foods
GB 12693 Good manufacturing practice for dairy product factory
GB 13432 General standard for the labeling of prepackaged foods for special dietary uses
GB 14880 Hygienic Standard for uses of food nutrient fortifier
GB 19301 Raw milk

3. Terms &Definitions

The following terms and definition apply to this standard.

3.1 milk powder: powder product produced from fresh bovine milk(or ovine milk)
3.2 formulated milk powder: powder produced using fresh bovine milk or ovine milk or its processed
products as the major ingredient, with addition of other ingredients. The content of milk solids is
not less than 70% in final products.

4. Technical Requirements

4.1 Raw material requirements

4.1.1 Fresh milk: should comply with GB 19301
4.1.2 Other materials: should comply with the corresponding safety standard and related regulation.
4.2 Sensory requirements
No foreign matters, no strange odor, no lump.
4.3 Physical- chemical requirements
Should comply withTable 1.

Table 1 Physical-chemical requirements

Limits
Item
Milk powder Formulated milk powder
Protein/(% ) ≥ 34 of MSNFa 16.5
Fatb/(%)≥ 26.0 —
Acidity of reconstituted milk/(T )
Bovine milk ≤
 Ovine milk ≤ 18 —
7~14 —
Impurity/ (mg/kg) ≤ 16 —
Moisture content/(%) ≤ 5.0
a. Milk Solids Non Fat=100-milk fat- moisture
b. Not apply to skimmed milk and partial skimmed milk product

4.4 Microbiology requirements

Should comply with regulations in Table 2.

Table 2 Microbiology requirements

Item Sampling programs and limits

a
Aerobic Plate Count n=5,c=2,m=50000 cfu/g,M=200000 cfu/g
Coliforms n=5,c=2,m=10cfu/g,M=100cfu/g
Salmonella n=5,c=0,m=0cfu/25g
Staphylococcus aureus n=5,c=2,m=10 cfu/g,M=100 cfu/g
a: Not include the products added with active bacteria (Aerobic and facultative anaerobic
probiotics)

4.5 Limits of Contaminants

Should comply with GB 2762.
4.6 Limits of Mycotoxins
Should comply with GB 2761.

5. Food Additives and Nutrient Fortifier

5.1 The quality of food additives and nutrient fortifier should comply with corresponding standards
and related regulations.
5.2 The varieties and dosage of food additives and nutrient fortifier should comply with GB 2760 and
GB 14880.

6. Processing

Should comply with GB 12693.

7. Packaging

The packaging container and material of product should comply with corresponding standard and
 related regulations.

8. Labeling

The labeling of prepackaged product should comply with GB 7718, GB 13432 or related state
regulations.

9. Storage and Transportation

9.1 Storage
The product should be stored at dry, well-ventilated place, and should not be stored with
poisonous, harmful, peculiar smelled, volatile, corrosive substances in same place.
9.2 Transportation
During transportation, product should avoid exposure to sun and rain. And transportation shouldn’t
be mixed with poisonous, harmful, peculiar smelled substances or with substances that affecting
product quality.

10. Testing methods

10.1 Sensory requirements

Put appropriate amount of sample in a white flat plate, observe the color and organization state in
natural light, then hear the smell, gargle with warm water, and then taste the flavor of the sample.
10.2 Physical-Chemical requirements
10.2.1 Protein: testing according to GB 5009.5.
10.2.2 Fat: testing according to GB××××.
10.2.3 Acidity: testing according to GB××××.
10.2.4 Impurity: testing according to GB××××.
10.2.5 Moisture: testing according to GB 5009.3.
10.3 Microbiology requirements
The apparatus and material for microbiology testing, sampling programs and handling of testing
sample should accord with GB 4789.18.
10.3.1 Aerobic Plate Count:: according to testing method in GB 4789.2.
10.3.2 Coliforms: according to direct counting method in GB 4789.3.
10.3.3 Salmonella: according to testing method in GB 4789.4.
10.3.4 Staphylococcus aureus: according to testing method in GB 4789.37.