How to inspect milk powder? Factory inspection and quality inspection service

September 12, 2025

Infant formula milk powder, as a special dietary food, its quality and safety directly affect the healthy growth of infants. For importers, distributors, and quality control professionals, establishing a complete supply chain audit system and product acceptance standards is of utmost importance. This article will systematically elaborate on the quality inspection standards for imported milk powder, the source control process, and professional inspection methods.
I. Source Control: Key Points for Qualification Review of Milk Powder Producers
Before purchasing imported milk powder, conducting a comprehensive qualification review of the producers and suppliers is the first line of defense to ensure product quality.
Production enterprise qualifications:
Has the factory obtained the ISO22000 food safety management system certification?
Whether obtaining the registration qualification from the General Administration of Customs of China (required for importing milk powder)
Does it have BRC (British Retail Consortium) or IFS (International Food Standard) certification?
Production process capability:
Evaluate the technical proficiency of key processes such as raw milk collection, standardization treatment, and spray drying.
Check whether a fully automatic sterile production line and an intelligent quality control system are in place
Confirm the control of cleanliness in the production environment and the management of temperature and humidity
Laboratory testing capabilities:
The factory laboratory should be capable of conducting nutritional component analysis, microbial testing, and pollutant screening.
Ensure that the detection equipment is regularly calibrated and in an operational state.
Check that the laboratory has obtained CNAS or equivalent accreditation.
Source tracing system management:
Verify the entire traceability system from the ranch to the finished product
Verify the qualification certificates and quality documents of the raw milk suppliers
Check the storage conditions and the management standards of cold chain logistics
II. Arrival Inspection: Sampling Inspection Standard Process for Imported Milk Powder
For the inspection of imported milk powder, it is necessary to conduct random sampling in accordance with the AQL sampling standard (usually using LEVEL II), covering multiple aspects such as packaging, sensory, physical and chemical, and microbiological.
1. Packaging and Label Inspection
Outer packaging inspection:
Check whether the transport outer box is in good condition, and whether it has been dampened or damaged.
Verify the consistency between the shipping marks and the customs declaration documents.
Product Label Review:
Does the Chinese label comply with the requirements of GB 13432?
Is the country of origin, production date and shelf life indicated?
Is the nutritional composition table accurate and complete?
Verification of anti-counterfeiting features:
Check the anti-counterfeiting labels, traceability codes and other anti-counterfeiting features
Verify the authenticity of the product through official channels
2. Sensory Quality Inspection - Key Inspection Items
Color inspection:
Normal milk powder is uniformly and evenly a light yellow color.
The abnormal whitening may be due to excessive addition of sugar.
The extremely yellow color may indicate that the raw milk is not fresh.
Organization status check:
It should be fine powder in texture, without any significant particles.
Check for any lumps and assess the degree of moisture absorption.
Bagged: Hold it in your palm to check if it spreads out.
Bottle packaging: Rotate the bottle to check if it is stuck.
Ironing: Use a hand-held device to listen to the sound to determine the humidity.
Odor identification:
It should have a normal milk-like aroma.
Check for any odor of feed or stale smell.
Check for any off-odors such as rancid smell or signs of oxidation and deterioration.
3. Performance test for mixing and dilution
Dissolution test:
Take an appropriate amount of milk powder and mix it with warm water.
Check whether the restored state is the same as that of fresh milk
Analysis of sediment:
Check for the presence of powdery deposits
Observe whether there are protein denaturation and coagulation particles
Observation of fat floating:
Check if there is any phenomenon of fat floating after the mixture is prepared.
Taste evaluation:
Check for any sour or unpleasant odors.
4. Physical and Chemical Index Testing
Nutritional Component Analysis:
Protein, fat and carbohydrate content testing
Verification of vitamin and mineral content
Pollutant Screening:
Heavy metal (lead, cadmium, mercury) content testing
Detection of Aflatoxin M1
Microbial testing:
Total colony count and coliform bacteria detection
Screening for pathogenic bacteria (such as Salmonella)
5. Authenticity Verification
Origin Verification:
Verify the origin through the customs declaration documents
Check the health certificate and the inspection and quarantine certificate
Component verification:
Test the ratio of whey protein to casein
Verify whether non-milk proteins have been added
III. Quality Grade Determination Criteria
1. Premium Grade
Sensory: Uniform color, pure aroma, no lumps
Dilution: Completely dissolved, no sedimentation, no fat floating up
Physical and Chemical: Nutritional content meets standards, no pollutants.
Microorganisms: Fully comply with national standards
2. Qualified Product
Sensory characteristics: Slightly lumpy but easily crushable, normal odor
Dilution: Slightly dissolved, with slight sedimentation.
Physical and Chemical: All the main nutritional components meet the standards.
Microorganisms: Meet safety standards
3. Non-conforming Products
Sensory: Severe clumping, strong odor
Dilution: Significant sedimentation, fat heavily floating to the top
Chemical and physical: The nutritional content does not meet the standards, and the pollutants exceed the limits.
Microorganisms: Pathogenic bacteria detected or colony count exceeds the limit
IV. Classification of Common Quality Issues
Serious Defects: Excessive microorganisms, detection of contaminants, severe lack of nutritional components, counterfeiting and substandard products
Main defects: severe clumping, obvious odor, poor mixing performance, and mismatched labels.
Minor defects: Slight damage to the packaging, slight clumping, and minor label defects
V. Acceptance Rules and Criteria
Sampling Plan: Based on the incoming batch quantity, the sampling quantity is determined according to the AQL standard.
Defect determination:
If any serious defects are found, the entire batch can be judged as不合格 (unqualified).
The number of major defects exceeded the AQL acceptance limit, so it was determined to be non-compliant.
The physical and chemical indicators exceed the standard limits, and thus are judged as unqualified.
Disposal measures:
Non-conforming products should be immediately isolated and the supplier informed.
Carry out the return or destruction procedures as required
Make relevant records and report to the regulatory authorities
Conclusion
The quality inspection of imported milk powder requires professional knowledge and strict testing procedures. By conducting source audits to ensure that the production enterprises have reliable production capabilities, and then through arrival acceptance to conduct comprehensive quality verification of the products, a complete quality assurance system is formed. Purchasers and distributors should particularly attach importance to sensory inspection and laboratory testing to ensure that the products meet the quality requirements and provide safe and reliable products to consumers.