奶粉规格.pdf

1 Codex Standard 207-1999 CODEX STANDARD FOR MILK POWDERS AND CREAM POWDER CODEX STAN 207-1999 1. SCOPE This Standard applies to milk powders and cream powder, intended for direct consumption or further processing, in conformity with the description in Section 2 of this Standard. 2. DESCRIPTION Milk powders and cream powder are milk products which can be obtained by the partial removal of water from milk or cream. The fat and/or protein content of the milk or cream may have been adjusted, only to comply with the compositional requirements in Section 3 of this Standard, by the addition and/or withdrawal of milk constituents in such a way as not to alter the whey protein to casein ratio of the milk being adjusted. 3. ESSENTIAL COMPOSITION AND QUALITY FACTORS 3.1 Raw materials Milk and cream The following milk products are allowed for protein adjustment purposes: – Milk retentate Milk retentate is the product obtained by concentrating milk protein by ultrafiltration of milk, partly skimmed milk, or skimmed milk; – Milk permeate Milk permeate is the product obtained by removing milk proteins and milkfat from milk, partly skimmed milk, or skimmed milk by ultrafiltration; and 1 – Lactose . 3.2 Composition Cream powder Minimum milkfat 42% m/m Maximum water(a) 5% m/m Minimum milk protein in milk solids-n