On June 2, 2021, the secretariat of the National Standards Review Committee for Food Safety issued the "National Food Safety Standard, Light Cream, Butter and Anhydrous Milkfat (Exposure Draft)", and the deadline for soliciting opinions is July 20, 2021. What are the changes compared with the current 2010 standard? Foodmate has sorted out the main changes for your reference.


1.Terms and Definitions

Revise the definition of light cream to allow only food additives or nutritional fortifiers to be added, which is different from the modified light cream. based on industrial research and actual demand, a new definition of modified light cream is added, allowing the addition of other food ingredients but not including non-dairy-derived fats. Revise the definition of butter and Anhydrous Milkfat, delete the expression "fermented or not fermented", and allow butter to be added with other food ingredients, but not with non-dairy-derived fats.

about the modified lilghtlight cream, the Codex standard Cream and Prepared Cream (CXS 288-1976) issued by Codex Alimentarius Commission has a similar category called "Recombined cream", but it is different from China's regulations. In CXS 288-1976, Recombined cream is cream obtained by recombining milk products with or without the addition of potable water and with the same end product characteristics as the product described in the cream.

In addition, the Codex standard Cream and Prepared Cream (CXS 288-1976) has also formulated other product categories, such as reconstituted cream and prepared cream, and prepared cream is subdivided into prepackaged liquid cream, whipping cream, cream packed under pressure, whipped cream, fermented cream and acidified cream.

2. Physical and chemical index

The physicochemical index of the modified light cream are added, and the index value is consistent with that of the cream. The test method of fat is revised to GB 5009.6, which is consistent with the adjustment of test method standard, etc.


3. Microbial limit

The limit of pathogenic bacteria (Staphylococcus aureus , Salmonella) is deleted and changed to "pathogenic bacteria shall comply with GB 29921". In addition, GB 29921 is being revised, and dairy products have been included.

4. Others

Add "4 others", and clarify the equivalence between terms, mainly including: product label shall indicate product category; The light cream and the modifed light cream after fermentation process can be called fermented light cream and fermented modified light cream, respectively; The light cream and modified light cream after artificially acidification process can be called acidified light cream and acidified modified light cream, respectively; Cream can also be called butter, and anhydrous milkfat can also be called anhydrous butter.

At present, the relevant product standards in other countries / regions include Milk Fat (CNS 2878) and Cream (CNS 2877) released by Taiwan, China；Codex standard Butter (CXS 279-1971), Codex standard Cream and Prepared Cream (CXS 288-1976) and Codex standard Dairy Fat Products (CXS 280-1973) issued by the international Codex Alimentarius Commission；Milk and Cream (21 CFR Part 131) issued by the United States；Cream (standard 2.5.2) released by Australia and New Zealand, etc. The draft of China’s standard Light Ceam, butter and anhydrous Milkfat is also formed on investigation of other countries’ / regions’ standards and laws. It is believed that after official release and implementation, it will be conducive to the standardization and operability of products in China.