Fermented milk/food testing

This standard is applicable to whole fat, skimmed, and partially skimmed fermented milk within the scope of the National Food Safety Standard for Fermented Milk 1. 2 Normative References The documents referenced in this standard are essential for the application of this standard. For dated references, only the version with the date indicated applies to this standard. For undated references, the latest version (including all amendments) applies to this standard. 3 Terms and Definitions 3.1 Fermented Milk: Fermented milk is a product made from raw cow (sheep) milk or milk powder, which has been sterilized and fermented to reduce its pH value. 3.1.1 Yogurt is a product made from raw cow (sheep) milk or milk powder by sterilization, inoculation with Streptococcus thermophilus, and fermentation with Lactobacillus bulgaricus (Lactobacillus delbrueckii subsp. bulgaricus). 3.2 Flavored fermented milk is a product made from over 80% raw cow (sheep) milk or milk powder, with other raw materials added. After sterilization and fermentation, the pH value decreases, and food additives, nutritional enhancers, fruits and vegetables, grains, etc. are added or not added before or after fermentation. 3.2.1 Flavored yogurt is a product made from over 80% raw cow (sheep) milk or milk powder, supplemented with other ingredients, and sterilized, inoculated with Streptococcus thermophilus and Lactobacillus bulgaricus (Lactobacillus delbrueckii subsp. bulgaricus) before or after fermentation, with or without food additives, nutritional enhancers, fruits and vegetables, grains, etc

Function of testing report:

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6. If urgent or priority processing is required

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