มอก. 1018-2533

Scope (English)

Classifies soymilk or soya bean milk by procedure into 2 types, i.e. sterilized and U.H.T, excluding pasteurized soymilk and concentrate soymilk. Specifies main and optional ingredients. Prescribes requirements for general characteristics, colour, flavour, permissible foreign matters. Describes quantitative characteristics (i.e. aflatoxin, protein, oil, total solids), food additives, contaminants, hygiene. Includes packaging, marking, labelling, sampling and criteria for conformity, testing.