The National Health Commission has just announced the new national standard for "Cheese" GB 5420-2021. The implementation is expected to take place on November 22, 2021. 

According to the new national standard definition, cheese refers to mature or immature soft, semi-hard, hard or extra-hard dairy products, possibly having a coat, in which the proportion of whey protein or casein does not exceed the corresponding ratio in milk (except for ricotta milk). Regardless of the process, white sugar, garlic, pepper and other food materials with specific flavors can be added, but the additional amount should not exceed 8%.

Among the biggest highlights of the new national standard is the deletion of pathogenic bacteria items such as Staphylococcus aureus, Salmonella and  Listeria monocytogenes in the original national standard. The limits of yeast and mold in cheese are also deleted.

The above changes are expected to have a positive effect on the importation of cheese products into China and increase the variety of cheese products in the domestic Chinese market.