This part " 5.3 hygienic indicator " should be replaced by GB 5420-2010. The other part is still in force.
This standard specifies the technical requirements, test methods and labeling requirements of various kinds of cheese.
This standard applies to the production, inspection and sale of the various kinds of cheese which can be directly eaten by consumer.
Contents
1. Scope
2. Normative References
3. Terms and Definitions
4. Classification
5. Technical Requirements
6. Test Methods
7. Labeling