Testing of Pure Milk for Student Drinking Milk

This standard specifies the basic requirements, operating procedures, and result judgment for commercial sterile testing of food, as well as the scope of the national standard for food safety, microbiological testing of food. This standard is applicable to the inspection of commercial sterility of food. The following terms and definitions apply to this document. 2.1 Low acid canned food: Except for alcoholic beverages, canned food with a balanced pH greater than 4.6 and a water activity greater than 0.85 after sterilization, which was originally a low acid fruit, vegetable, or vegetable product and was added to reduce the pH for heating and sterilization, belongs to acidified low acid canned food. 2.2 Acid canned food: canned food with an equilibrium pH of 4.6 or less after sterilization. Tomatoes, pears, and pineapples with a pH less than 4.7, as well as juices made from them, and figs with a pH less than 4.9, are all acidic canned foods

Function of testing report:

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3. Used as a sales report: issuing legally effective testing reports to make consumers more confident

4. Papers and research: Provide professional personalized testing needs

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6. Industrial problem diagnosis: Verify the troubleshooting and correction of industrial production problems

BAIJIAN testing process:

1. Telephone communication and confirmation of requirements

2. Recommend solutions and confirm quotations

3. Mail samples and arrange testing

4. Progress tracking and result feedback

5. Provide reports and after-sales service

6. If urgent or priority processing is required

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7. Possess authoritative qualifications such as CMA, CNAS, CAL, etc

8. The testing report is authoritative and effective, and is generally used in China