CGSB 32 161M-1989 Beurre《黄油》.pdf

1、CGSB 32.LbLM 89 m L874b54 O023870 050 CGSB SPCIFICATION SPECIFICATION de IONGC Butter Beurre 32161M MarchiMars 1989 Cana Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-CGSB 32.1bLM 8

2、9 = The CANADIAN GENERAL STANDARDS BOARD (CGSB), under whose auspices this specification has been developed, produces voluntary standards and specifications in many subject areas, at the request of sources in both the private and public sectors. The CGSB has been accredited by the Standards Council

3、of Canada as a national standards-writin organization. The standards that it develops and offers as Nation2 Standards of Canada conform to the criteria and procedures established for this purpose by the Standards Council of Canada. In addition to standards it publishes as national standards, the CCS

4、B produces standards and specifications to meet particular needs, in response to requests from a variety of sources in both the public and private sectors. CGSB standards and specifications, and national standards developed by the CGSB, are developed in conformance with the policies described in the

5、 Policy Manual for the Development and Maintenance of Standards by CGSB. CGSB specifications are developed to state the particular requirements of a government or an industry for a material, a product, or a service. A specification also states the procedures to determine if the requirements have bee

6、n met. Unlike a CGSB standard, a CGSB specification may lack any one or any combination of the followinfi factors: broad application, committee balance, representation of a vital interests or consensus approval. CGSB specifications are subject to review and revision at any time, so as to ensure that

7、 they keep abreast of technological progress. Suggestions for their improvement, which are always welcome, should be brought to the notice of the committee concerned. Changes to specifications are issued either as separate amendment sheets or in new editions of specifications. An up-to-date listing

8、of CGSB specifications, including details on latest issues and amendments, and ordering instructions, will be found in the Catalogue of Standards and Qualified Products Lists which is published annually and is available without charge upon request. Although the intended primary application of this s

9、pecification is stated in its Scope, it is important to note that it remains the responsibility of the users of the specification to judge its suitability for their particular purpose. Many tests required by CGSB specifications are inherently hazardous. The CGSB neither assumes nor accepts any respo

10、nsibility for any injury or damage that may occur during or as the result of tests, wherever performed. I1874654 0023871 T7 La prsente spcification t labore sous les auspices de lOFFICE DES NORMES GENERALES DU CANADA (ONGC) qui rdige des normes facultatives et des spcifications sap liquant plusieurs

11、 domaines, la demande dorganismes tant lu secWur priv que du secteur public. Le Conseil canadien des normes a confr IONGC le titre dorganisme rdacteur de normes nationales. En consquence, les normes ue lOffice labore et soumet titre de Normes nationales du Canaia se conforment aux critres et procdur

12、es tablis cette fin par le Conseil canadien des normes. Outre la publication de normes nationales, IONGC rdige galement des normes et des ifications visant des besoins particuliers, la demande de Pgieurs organismes tant du secteur priv que du secteur public. Les normes et les spcifications de IONGC

13、et les normes nationales tablies par cet organisme sont conformes aux politiques nonces dans le Manuel des politiques pour llaboration et la mise jour des normes de IONGC. Les spcifications de IONGC sont tablies afin de prciser les exigences particulires dun gouvernement ou dune industrie qui sappli

14、quent un matriau, un produit ou un service. Une spcification prcise galement les rgles observer pour dterminer si les exigences ont t satisfaites. Contrairement une norme de LONGC, une spcification de IONGC peut ne pas tenir compte dun ou de plusieurs des facteurs suivants: application gnrale, comit

15、 quilibr reprsentant tous les groupes dintrt importants ou approbation par voie de consensus. tant donn lvolution technique, les s cifications de IONGC font lobjet de rvisions priodiques. Eutes les suggestions susceptibles den amliorer la teneur sont accueillies avec grand intrt et portes lattention

16、 des comits concerns. Les changements apports aux spcifications font lobjet de modificatifs distincts ou sont incorpors dans les nouvelles ditions des spcifications. Une liste jour des spcifications de IONGC com renant des renseignements SUT les spcifications rcentes et Es derniers modificatifs paru

17、s, et sur la faon de se les procurer figure au Catalogue des normes et des listes des produits homologus publi chaque anne. Cette publication peut galement tre obtenue sur demande, sans frais. Mme si lobjet de la prsente s cification prcise lapplication premiere que lon peut en faire, irfaut cependa

18、nt remarquer quil incombe lutilisateur, au tout premier chef, de dcider si la spcification peut servir aux fins quil envisage. Plusieurs des tests requis aux termes des spcifications de IONGC sont dangereux. LONGC nassume ni naccepte aucune e responsabilit pour les blessures ou les dommages qui pour

19、raient survenir pendant les essais, peu importe lendroit OU ceux-ci sont effectus - The CGSB takes no position respecting the validity of any patent rights asserted with any item connected with this specification. Users of this specification are expressly advised that determination of the validity o

20、f any such patent rights are entirely their own responsibility. Further information on the CGSB and its services may be obtained from: The Secretary Canadian General Standards Board Ottawa, Canada K1A 1G6 LONGC ne se prononce pas quant la validit de la proprit industrielle de chaque article assujett

21、i la prsente spcification. Les utilisateurs de la spcification sont informs de fa on personnelle quil leur revient entirement de dterminer la valiiit de la proprit industrielle Pour de plus amples renseignements sur IONGC et ses services, prire de communiquer avec: Le Secrtaire Office des normes gnr

22、ales du Canada Ottowa, Canada K1A 1G6 I Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-CGSB 32.1b1M 89 = 1874654 0023872 923 Canadian General Standards Board Office des normes genral

23、es du Canada a This CGSB specification supersedes former standard 32-GP-161 M of October 1978, which is now withdrawn. La prsente specification de IONGC remplace lancienne norme 32-GP-161 M doctobre 1978, qui est maintenant retire. Butter Beurre 32.1 61 M March/Mars 1989 Supersedes 32-GP-161 M Octob

24、er 1978 Published by the Canadian General Standards Board Ottawa, Canada K1A 1G6 Winistar of Supply and CeMces Canada - 1989 e No part of this publicabon may be reproduced in any form without me pnor permission of the publisher. Remplace 32-GP-161 M Octobre 1978 Publie par lOffice des normes general

25、es du Canada Ottawa, Canada K1A 1G6 Ministre des Apprwcsmnernents et Servicas Canada - 1989 Aucune partte de cette publication ne peut tre reproduite daucune rnaniere sans ia permission pralable de iediteur. B Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for

26、ResaleNo reproduction or networking permitted without license from IHS-,-,-Department of Supply and Services CGSB 32-1bLM 89 1874654 0023873 8bT = CANADIAN GENERAL STANDARDS BOARD OFFICE DES NORMES GNRALES DU CANADA COMMITTEE ON DAIRY PRODUCTS COMIT DES PRODUITS LAITIERS (Membership at date of appro

27、val) (Composition la date dapprobation) Department of Agriculture Canadian Dairy Commission Department of National Health and Welfare Department of Consumer and Corporate Department of National Defence National Dairy Council of Canada Affairs Beatrice Foods Inc. Canadian General Standards Board Dous

28、t. W.H. Lefaivre, J. Marcellus, L.J. Mercer, J. Thibodeau, P.L. Trpanier, Lt J. Tulloch, D. Van Dyk, H. Siikanen, E. Ms./Mme SecretaryiSecrtaire Ministre des Approvisionnements et Ministre de lAgriculture Commission canadienne du lait Ministre de la Sant nationale et du Ministre de la Consommation e

29、t des Ministre de la Dfense nationale Conseil national de lindustrie laitire du Beatrice Foods Inc. Mice des normes gnrales du Canada Services Bien-tre social Corporations Canada Acknowledgment IS made for the French translabon of this Canadian General Standards Board specficabon by the Translation

30、Bureau of the Department o the Secretary of State. Naus remercmns le Bureau des traductions du Secmat dEtat de ia traduction franaise de la presente specfication de lOffice des normes gnrales du Canada 32.1 61 M Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot fo

31、r ResaleNo reproduction or networking permitted without license from IHS-,-,-CGSB 32-1bLM 89 m 1874654 0023874 7Tb m 1. 1.1 2 2.1 2.1 “1 2.1.2 a 2.1.3 2.1.4 2.2 3. 3.1 3.2 CANADIAN GENERAL STANDARDS BOARD BUTTER SCOPE This specification applies to butter, the fat of cows milk. It is intended to be u

32、sed by food services in the procurement of food. APPUCABLE PUBUCATIONS The following publications are applicable to this specification: Canadian General Standards Board (CGSB) 32.175M - Code of Practice for Sampling Dairy CAN/CGS8-43.42-M - Boxes, Bulk Butter and Similar Products Products. Departmen

33、t of Agriculture Canada Agricultural Products Standards Act Dairy Products Regulations Inspection and Laboratory Manuals for Dairy Products. Department of National Health and Welfare Food and Drugs Act and Regulations General Principles of Food Hygiene for Use by the Food Industry in Canada. America

34、n Public Health Association (APHA) Standard Methods for the Examination of Dairy Products. Reference to the above publications is to the latest issues. The sources for these publications are shown in the Notes Section. GENERAL REQUIREMENTS In addition to meeting the requirements of this specificatio

35、n, butter shall meet the requirements of the Acts and Regulations detailed in par. 2.1.2 and 2.1.3. Butter shall be clean and free from foreign odour or flavour, contamination or foreign material. It shall be produced, handled, processed, packaged and deli- vered under sanitary conditions in accorda

36、nce with the general principles of food hygiene as given in par. 2.1.3. 32.1 61 M March/Mars 1989 Supersedes/Remplace 32-GP-161 M OctoberOctobre 1978 OFFICE DES NORMES GNRALES DU CANADA OBJET La prsente spcification sapplique au beurre constitu de la matire grasse du lait de vache. Elle est destine

37、a tre utilise par les services procdant a lachat de denres alimentaires. PUBUCATIONS APPLICABLES Les publications suivantes sappliquent la prsente spcification: mice des normes gnrales du Canada (ONGC) 32.1 75M - Code dchantillonnage des produits laitiers CANICGSB-43.42-M - Botes pour beurre et prod

38、uits analogues en vrac. Ministre de lAgriculture Loi sur les normes des produits agricoles du Canada Rglement sur les produits laitiers Manuels dinspection et de laboratoire des produits laitiers. Ministre de la Sant nationale et du Bien-tre social Loi et Rglement des aliments et drogues Principes g

39、nraux dhygine alimentaire devant servir lindustrie alimentaire canadienne. American Public Health Association (APHA) Standard Methods for the Examination of Dairy Products. Les pubkations susmentionnes sentendent de ldition la plus rcente. La source de diffusion est indique dans la section intitule

40、Remarques. EXIGENCES GNRALES Outre les exigences de la prsente spcification, le beurre doit satisfaire aux prescriptions des Lois et Rglements mentionns aux al. 2.1.2 et 2.1.3. Le beurre doit tre propre et exempt dodeur ou de saveur trangre, de contamination ou de matire trangre. II doit tre prpar.

41、manutentionn, transforme, conditionn et livr dans des conditions hyginiques conformes aux principes gnraux dhygine alimentaire mentionns lal. 2.1.3. 1 Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without licen

42、se from IHS-,-,-4. 4.1 4.2 5. 5.1 5.1.1 5.1.2 5.1.3 6. 6.1 6.2 7. 7.1 2 DETAIL REQUIREMENTS Butter shall be prepared from milk fat and shall contain at least 80% milk fat. It may contain milk solids, bacterial culture, salt and permitted food colour. Unless otherwise specified (par. 7.1), butter sha

43、ll be graded and meet the requirements of Canada 1 grade as described in the Dairy Products Regulations. PREPARATION FOR DELIVERY Unless otherwise specified (par. 7.1), normal commercial packing, marking and labelling shall be acceptable. Butter shall be packaged in the following package types and s

44、izes, as specified (par. 7.1). Prints - Prints shall be put up in packages of 125, 250 or 454 g. Customer Service Units - Customer service units such as pats shall be provided packed in specified sizes and packaged in any specified quantities. Unit containers shall be marked with the net content and

45、 the number and/or mass of the individual units. Bulk - Bulk butter shall be packed in boxes containing 25 kg. The boxes shall meet the requirements of the standard CANCGSB-43.42-M. INSPECTION Sampling - Unless a specific sampling plan is specified (par. 7.1), sampling for inspection and testing sha

46、ll be at the discretion of the inspection authority. Notes for guidance in sampling procedures are given in the CGSB specification 32.175M and in the Inspection Manual for Dairy Products. Testing - Testing for compliance with this specification shall be performed in accordance with the Laboratory Ma

47、nual for Dairy Products or with the Standard Methods for the Examination of Dairy Products (par. 2.1.2 and 2.1.4). NOTES Options - The following options must be specified in the application of this specification: a. If other than Canada 1 grade is required (par. 4.2) b. Packing, marking and labellin

48、g details, if normal commercial practice is not suitable (par. 5.1) c. Package type and size (par. 5.1) d. If a specific sampling plan is to be applied (par. 6.1). 1874654 0023875 632 W EXIGENCES PARTICULIRES Le beurre doit tre prpar partir de la matire grasse du lait et prsenter une teneur en matire grasse dau moins 80%. II peut contenir la matire solide du lait, des cultures bactriennes, du sel et des colorants alimentaires autoriss. Sauf indication contraire (par. 7.1). le beurre doit tre cl