This standard specifies the definition of yogurt, index requirements, food additives, hygienic requirements during production and processing, labeling, packaging, storage, transportation and inspection methods. This standard applies to pure yogurt and flavored yogurt made from cow (sheep) milk or reconstituted milk as the main raw material, sterilized, fermented, stirred or not stirred, with or without adding other ingredients.
GB 19302-2003 history
2010GB 19302-2010 National food safety standard Fermented milk