Hard rennet cheeses, GOST 7616-85

Food production. GOST 7616-85: Hard rennet cheeses. Technical conditions. OKS: Food production, Milk and dairy products. GOST standards. Hard rennet cheeses. Technical conditions. class=text>

GOST 7616-85

Hard rennet cheeses. Specifications

GOST 7616-85
Group H17

INTERSTATE STANDARD

HARD rennet cheeses

Specifications

Hard rennet cheeses. Specifications

OKP 92 2511; 92 2512

Date of introduction 1986-07-01

INFORMATION DATA

1. DEVELOPED AND INTRODUCED by the Ministry of Meat and Dairy Industry of the USSR
DEVELOPERS
N.P. Zakharova, Ph.D. tech. sciences; L.K.Marinskaya, Ph.D. tech. sciences; V.K.Nebert, Ph.D. tech. sciences; R.P.Vinogradova, Ph.D. tech. sciences; T.D. Telegina; A.I. Goncharov, Ph.D. tech. sciences; Y.P.Andrianov, Ph.D. tech. sciences
2. APPROVED AND ENTERED INTO EFFECT by Resolution of the USSR State Committee for Standards dated July 23, 1985 N 2306
Year of first inspection - 1991
Inspection frequency - 5 years
3. INSTEAD GOST 7616-55
4. REFERENCE REGULATIVE AND TECHNICAL DOCUMENTS

	Item number
GOST 450-77
GOST 1341-97
GOST 1760-86
GOST 3626-73
GOST 3627-81
GOST 4168-79
GOST 4217-77
GOST 5867-90
GOST 8273-75
GOST 10131-93
GOST 13511-91
GOST 13513-86
GOST 13830-91
GOST 14192-96
GOST 15846-79
GOST 19790-74
GOST 23452-79
GOST 24597-81
GOST 26809-86
GOST 26927-86
GOST 26930-86
GOST 26931-86
GOST 26932-86
GOST 26933-86
GOST 26934-86
TU 6-09-4711-81
TU 6-09-5077-87
TU 10-10-04-05-89

5. The validity period was removed by Decree of the USSR State Standard of December 29, 1991 N 2396
6. EDITION with Amendments No. 1, 2, 3, approved in January 1986, May 1987, July 1990 (IUS 6-86, 8-87, 10-90)

This standard applies to hard rennet cheeses made from cow's milk.

1. RANGE, SHAPE, SIZES AND WEIGHT

1.1. Hard rennet cheeses are divided into:
pressed, with a high temperature of the second heating: Soviet, Swiss, Altai;
pressed, with a low temperature of the second heating: Dutch round, Dutch bar, Kostroma, Yaroslavl, Estonian, steppe, Uglich;
self-pressing, with a low temperature of the second heating, maturing with the participation of microflora of raw mucus: Latvian.
1.2. In terms of shape, size and weight, cheeses must meet the requirements specified in Table 1.

Table 1

Name		Size, cm				Weight, kg
					Diameter
Soviet	A rectangular block with slightly convex side surfaces and rounded edges. Slight convexity of the top and bottom surfaces is allowed
Swiss	A low cylinder with a slightly convex side surface and rounded edges. Slight convexity of the top and bottom surfaces is allowed
Altaic
Dutch round	Spherical with uniform settlement
Dutch squared	Rectangular block with slightly convex side surfaces and rounded edges
Kostroma	Low cylinder with slightly convex side surface and rounded edges
Yaroslavsky	Tall cylinder, slightly oval cross-section allowed
Estonian
Uglichsky	Rectangular block with slightly convex side surfaces and rounded edges
Latvian	A block with a square base, with slightly convex side surfaces and rounded edges

Note. When pressing cheese without napkins, sharper edges are allowed.

2. TECHNICAL REQUIREMENTS

2.1. Cheeses must be produced in accordance with the requirements of this standard for technological instructions, in compliance with sanitary rules approved in the prescribed manner.
2.2. The following raw materials and basic materials should be used for the production of cheese:
prepared cow's milk that meets the requirements for milk for cheese making;
cream and skim milk obtained from cow's milk, meeting the requirements for milk for cheese making;
bacterial starter and bacterial preparations, biological preparation (hydrolysate) and hydrolyzed bacterial starter - according to regulatory and technical documentation;
milk-clotting enzyme preparations approved for use by the USSR Ministry of Health;
table salt - according to GOST 13830*, not lower than first grade, ground, non-iodized; for salting in grain not lower than “Extra” grade;
__________________
* GOST R 51574-2000 is in force on the territory of the Russian Federation.

potassium nitrate - according to GOST 4217;
technical potassium nitrate - according to GOST 19790, grades A, B, B of the highest quality category;
sodium nitrate - according to GOST 4168;
technical calcium chloride - according to GOST 450, not lower than first grade;
calcium chloride - according to TU 6-09-4711;
calcium chloride 2-water - according to TU 6-09-5077;
compositions for coating the surface of cheeses, polymer films approved for use by the USSR Ministry of Health for these purposes.
2.3. In terms of physical and chemical indicators, cheeses must meet the requirements specified in Table 2.

table 2

Name	Mass fraction, %
	fat in dry matter	moisture, no more	table salt
Soviet
Swiss
Altaic
Dutch round
Dutch bar
Kostroma
Yaroslavsky
Estonian
Uglichsky
Latvian

Note. In some cases, a deviation in the mass fraction of fat in the dry matter of the product was allowed up to 2% in a downward direction compared to that established by this standard before January 1, 1987.

The content of toxic elements, mycotoxins, antibiotics and pesticides in hard rennet cheeses should not exceed the permissible levels established in the “Medical and biological requirements and sanitary standards for the quality of food raw materials and food products” of the USSR Ministry of Health N 5061-89 dated 08/01/89*.
__________________
* SanPiN 2.3.2.560-96 is in force on the territory of the Russian Federation.

(Changed edition, Amendment No. 2, 3).
2.4. Cheeses must be produced for sale aged, days, at least

It is allowed to produce for sale Dutch round and Dutch block cheeses aged at least 45 days, produced using an increased dose of starter culture and receiving a total score of organoleptic quality indicators of at least 92 points. The age of cheese is determined from the date of production.
2.5. In terms of organoleptic indicators, cheeses must meet the requirements specified in Table 3.

Table 3

Name	Organoleptic indicators
	Appearance	Taste and smell	Consistency		Dough color
Soviet	The crust is strong, smooth, no damage and no thick subcortical layer coated with paraffin, polymer, combined compositions or polymer films under vacuum. Fingerprints are allowed on the surface Serpyanka	Pronounced cheesy, sweetish, slightly spicy	The dough is plastic, homogeneous	On the cut the cheese has a pattern, consisting from the eyes round or oval shapes, evenly located throughout the mass	Off white to weak yellow, homogeneous By the whole mass
Swiss	The crust is strong, smooth, without damage or wrinkles, slightly rough with imprints of serpyanka. A durable dry coating of grayish-white color is allowed on the surface. It is allowed to coat cheese with paraffin, polymer or combination compounds	Pronounced cheesy, sweetish spicy	The dough is plastic, homogeneous		White to faint
Altaic	The crust is strong, smooth, without damage and without a thick subcortical layer, covered with paraffin, polymer or combination compounds. Serpyanka prints are allowed on the surface	Pronounced cheesy, sweetish, slightly spicy	The dough is plastic, homogeneous	When cut, the cheese has a pattern consisting of round or slightly oval-shaped eyes, evenly spaced throughout. mass	White to faint yellow, uniform throughout the mass
Dutch round		Pronounced cheesy, with pungency and slight sourness		When cut, the cheese has a pattern consisting of round, oval or angular eyes, evenly spaced throughout the mass	White to faint yellow, uniform throughout the mass
Dutch bar
Kostroma	The crust is smooth, thin, without damage and without a thick subcortical layer, covered with special paraffin, polymer, combined compounds or polymer films under vacuum	Moderately cheesy, sour		When cut, the cheese has a pattern consisting of round or oval-shaped eyes, evenly spaced throughout the mass.	White to faint yellow, uniform throughout the mass
Yaroslavsky	The crust is smooth, thin, without damage and without a thick subcortical layer, covered with special paraffin, polymer, combined compounds or polymer films under vacuum	Pronounced cheesy, slightly sour	The dough is soft, plastic, homogeneous	When cut, the cheese has a pattern consisting of round, oval-shaped eyes	White to faint yellow, uniform throughout the mass
Estonian	The crust is smooth, thin, without damage and without a thick subcortical layer, covered with special paraffin, polymer, combined compounds or polymer films under vacuum	Pronounced cheesy, slightly sour, light spice allowed	The dough is plastic, homogeneous	When cut, the cheese has a pattern consisting of round, slightly oval-shaped eyes, evenly spaced throughout the mass.	White to faint yellow, uniform throughout the mass
	The crust is smooth, thin, without damage and without a thick subcortical layer, covered with special paraffin, polymer, combined compounds or polymer films under vacuum	Pronounced cheesy, slightly sour, with some pungency	The dough is plastic, slightly brittle when bending, homogeneous	When cut, the cheese has a pattern consisting of round or oval-shaped eyes, evenly spaced throughout the mass	White to faint yellow, uniform throughout the mass
Uglichsky	The crust is smooth, thin, without damage and without a thick subcortical layer, covered with special paraffin, polymer, combined compounds or polymer films under vacuum	Moderately cheesy, slightly sour	The dough is soft, slightly brittle at the bend, homogeneous	When cut, the cheese has a pattern consisting of round, oval or angular eyes located throughout the mass	White to faint yellow, uniform throughout the mass
Latvian	The crust is smooth, elastic, without damage, without a thick subcortical layer, covered with a thin layer of mucus	Pronounced cheesy, spicy, slightly ammoniacal	The dough is plastic, soft, homogeneous	When cut, the cheese has a pattern consisting of angular or oval-shaped eyes located throughout the mass	White to faint yellow, uniform throughout the mass

Notes:
1. When pressing without napkins, perforation marks are allowed on the surface of the cheese.
2. Cheeses must be free of foreign tastes and odors that are not characteristic of this type of cheese.

2.6. Organoleptic indicators of cheese quality, as well as packaging and labeling, are assessed using a 100-point system in accordance with Table 4.

Table 4

Indicator name	Rating, points
Taste and smell
Consistency
Drawing
Dough color
Appearance
Packaging and labeling

Note. Dutch cheeses approved for sale with a ripening period of at least 45 days must have a score based on the following indicators:

	taste and smell
	consistency
	drawing
	dough color
	appearance
	packaging and labeling

2.7. Cheeses are assessed according to quality indicators, packaging and labeling condition in accordance with Table 5. The assessment results are summed up in points.

Table 5

Name and characteristics of the indicator	Cheeses are pressed, with a high temperature of the second heating		Cheeses are pressed, with a low second heating temperature			Cheeses self-pressing, with a low temperature of the second heating, ripening with the participation of cheese mucus microflora
	Points discount	Score	Points discount	Score		Points discount	Score
Taste and smell (45 points)
1. Excellent
2. Good
3. Good taste, but weak aroma
4. Satisfactory (weakly expressed)
5. Low bitterness
6. Low feed
7. Sour
8. Stern
9. Musty
10. Gorky
11. Greasy taste
Consistency (25 points)
12. Excellent
13. Good
14. Satisfactory
15. Hard (rough)
16. Rubbery
17. Incoherent (loose)
18. Tiny
19. Pricking (self-propelled)
Color (5 points)
20. Normal
21. Uneven
Drawing (10 points)
22. Normal for this type of cheese
23. Uneven (by location)
24. Torn
25. Slit-shaped
26. Lack of eyes
27. Small eyes (less than 5 mm in diameter)
28. Mesh
29. Spongy
Appearance (10 points)
30. Good with normal oval or draft
31. Satisfactory
32. Damaged paraffin or combination coating
33. Damaged crust
34. Slightly misshapen cheeses
35. Rotted crust
Packaging and labeling (5 points)
36. Good
37. Satisfactory

Note. If there are two or more defects for each of the indicators of the scoring table (“taste and smell”, “consistency”, “pattern”, “appearance”), a discount is given for the most devaluing defect.

2.8. Depending on the overall score, cheeses belong to one of the varieties indicated in Table 6.

Table 6

Note. Cheeses that receive a taste and smell rating of less than 34 points or an overall rating of less than 75 points, as well as those that do not meet the standard requirements for size, shape, weight and physicochemical parameters, are not allowed for sale, but are subject to industrial processing for food purposes.

2.9. Cheeses with rancid, rotten, putrefactive and pronounced greasy, moldy taste and smell, the smell of petroleum products, chemicals and the presence of foreign inclusions, as well as cheeses that are blurred and swollen (lost their shape), affected by subcortical mold, or with putrefactive wells are not allowed for sale. cracks, with deep strippings (more than 2-3 cm), with a heavily weathered rind, subject to waxing, but released without paraffin, with a violation of the tightness of the film and with the development of mold and other microflora on the surface of the cheese under the film.

3. ACCEPTANCE RULES AND TEST METHODS

3.1. Acceptance rules, sampling methods and their preparation for analysis - in accordance with GOST 26809.
Control of the content of toxic elements, mycotoxins, antibiotics and pesticides is carried out in accordance with the established procedure.
(Changed edition, Amendment No. 1, 3).
3.2. Determination of the mass fraction of table salt in cheese is carried out periodically at least once a month - according to GOST 3627.
3.3. Determination of the mass fraction of moisture - according to GOST 3626, fat - according to GOST 5867*.
_________________
* GOST R 51457-99 is in force on the territory of the Russian Federation.

The content of toxic elements is determined according to GOST 26927, GOST 26930 - GOST 26934, mycotoxins and antibiotics - according to methods approved by the USSR Ministry of Health, pesticides - according to methods approved by the USSR Ministry of Health and GOST 23452.
(Changed edition, Amendment No. 3).
3.4. Organoleptic evaluation of cheese is carried out at product temperature (18±2) °C.

4. LABELING, PACKAGING, TRANSPORTATION AND STORAGE

4.1. Each cheese must indicate: the date of production (day, month), the number of cheese cooking (the numbers are located in the center of the top sheet of the cheese) and the production mark, consisting of the following designations:
mass fraction of fat in dry matter, percentage;
manufacturer numbers;
abbreviated name of the region (region, republic) in which the enterprise is located (symbols approved in the prescribed manner).
The production mark is applied to the cheese with indelible harmless paint approved by the USSR Ministry of Health using a stamp, and the production date and cooking number are applied by pressing casein or plastic numbers into the cheese dough or imprinting metal numbers approved by the USSR Ministry of Health for contact with food products.
The shape and size of the production brand are determined depending on the mass fraction of fat in the dry matter of the cheese in accordance with Table 7.

Table 7

Mass fraction of fat in cheese dry matter, %	Name cheese	Form stamps	Size stamps
	Soviet, Swiss, Altai	Square	Square side 60 mm
	Dutch round	Square	Square side 23 mm
	Dutch bar, Kostroma, steppe	Regular octagon	The greatest distance between opposite corners is 60 mm
	Yaroslavl, Estonian, Uglich, Latvian	Regular octagon	The greatest distance between opposite corners is 30 mm

The number and order of stamps on the cheese are indicated in Figures 1-11.
The mark is applied to one of the cheese sheets closer to the end surface.
On Latvian cheese, the production mark and date of production can be applied to parchment (GOST 1341) or sub-parchment (GOST 1760), in which the cheeses must be wrapped before packing in wooden boxes.
In addition to the indicated marking, it is allowed to stick a label approved in the prescribed manner on the cheese.
When packaging cheese in polymer films, the production mark may be applied directly to the film. In addition, it is allowed to apply a colorful label to the film with the following designations:
names of cheese;

name of the ministry.
When applying all the necessary markings to the film (at the film manufacturer) using continuous printing, the production mark is located in one or more places on the film in the center of the cheese sheet.
4.2. Cheeses must be packed in wooden boxes - in accordance with GOST 10131 and wooden drums - in accordance with TU 10-10-04-05.
Soviet, Dutch, Stepnoy, Yaroslavl, Kostroma, Estonian, Uglich and Latvian cheeses are packaged in containers with partitions. It is allowed to pack cheeses in containers without partitions.
Before packaging, cheeses are wrapped in wrapping paper in accordance with GOST 8273 or parchment in accordance with GOST 1341, or sub-parchment in accordance with GOST 1760.
Cheeses of the same name, variety, production date and brewing number are placed in each box or drum. It is allowed to package cheeses of different production dates with the “prefabricated” marking.
For the sale of cheeses within regions and republics that do not have regional divisions in which they are produced, and for single-city transportation, it is allowed to pack cheeses in cardboard boxes - in accordance with GOST 13511 and GOST 13513.
4.3. A marking with the designation is applied to one of the end sides of the container with cheese using indelible paint using a stencil or by gluing a label:
trademark of the enterprise (association) and (or) name (number) of the manufacturer, base, refrigerator with the index of the region (region, republic);

names of cheese and variety;
brewing numbers and production dates;
serial number of the place from the beginning of the month;
net, gross, container weight and quantity of packaged cheeses;
mass fraction of fat in the dry matter of cheese, in percent;
symbols of this standard;
price list number of the container.
The sale of hard rennet cheeses in the retail trade network must be carried out with information on the nutritional (fat, protein and vitamin A, B) and energy value of 100 g of the product from 01/01/88.
(Changed edition, Amendment No. 2).
4.4. Transport marking with a handling sign “Keep away from heat” - in accordance with GOST 14192.
4.5. Transportation of cheeses must be carried out by all types of transport in covered vehicles in accordance with the rules for the transportation of goods in force for the relevant type of transport, and in packaged form - in accordance with GOST 24597.
4.6. When transporting cheese from factories to industrial bases and refrigerators, it is allowed to use reusable containers or special containers.
4.7. Packaging, labeling, transportation and storage of cheeses sent to the Far North and hard-to-reach areas - in accordance with GOST 15846.
4.8. Cheeses are stored at a temperature from minus 4 to 0 ° C and a relative air humidity of 85-90% or at a temperature from 0 to 8 ° C and a relative air humidity of 80-85%. The quality of the cheese is checked at least once every 30 days. Based on the results of these checks, a decision is made on the possibility of further storage of cheeses without reducing their score.
4.9. Cheeses should be stored on racks or packed in containers stacked on slats and pallets. A passage 0.5 m wide is left between the folded stacks, and the ends of the containers with markings on them should be facing the passage.
4.10. Storing cheese together with fish, smoked meats, fruits, vegetables and other food products with a specific odor in the same chamber is not allowed.

LOCATION OF BRANDS ON CHEESE

Swiss	Dutch round	Kostroma
	Damn.5

Yaroslavsky	Stepnoy	Estonian

Uglichsky	Latvian

GOST R 52686-2006

Group H17

NATIONAL STANDARD OF THE RUSSIAN FEDERATION

General technical conditions

Cheeses. General specifications

OKS 67.100.30
OKP 92 2510

Date of introduction 2008-01-01

Preface

The goals and principles of standardization in the Russian Federation are established by Federal Law of December 27, 2002 N 184-FZ "On Technical Regulation", and the rules for applying national standards of the Russian Federation are GOST R 1.0-2004 "Standardization in the Russian Federation. Basic Provisions"

Standard information

1 DEVELOPED by the State Scientific Institution "All-Russian Scientific Research Institute of Butter and Cheese Making" of the Russian Agricultural Academy (GNU "VNIIMS" of the Russian Agricultural Academy)

2 INTRODUCED by the Technical Committee for Standardization TC 470 "Milk and milk processing products"

3 APPROVED AND ENTERED INTO EFFECT by Order of the Federal Agency for Technical Regulation and Metrology dated December 27, 2006 N 457-st

4 INTRODUCED FOR THE FIRST TIME


Information about changes to this standard is published in the annually published information index "National Standards", and the text of changes and amendments is published in the monthly published information index "National Standards". In case of revision (replacement) or cancellation of this standard, the corresponding notice will be published in the monthly published information index "National Standards". Relevant information, notifications and texts are also posted in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet


AMENDED: amendments published in IUS No. 7, 2008; in IUS No. 8, 2009

Amendments made by the database manufacturer

1 area of ​​use

1 area of ​​use

This standard applies to cheeses and cheese products* intended for direct consumption or further processing.
________________
* Based on the Amendment published in IUS N 8-2009, throughout the text of this standard the word “cheese” is replaced by “cheese and cheese products”.


Requirements ensuring the safety of cheeses and cheese products are set out in section 6, quality requirements - in 5.1.1-5.1.5, labeling requirements - in 5.3.

2 Normative references

This standard uses references to the following standards:

GOST R 51074-2003 Food products. Information for the consumer. General requirements

GOST R 51232-98 Drinking water. General requirements for organization and methods of quality control

GOST R 51301-99 Food products and food raw materials. Stripping voltammetric methods for determining the content of toxic elements (cadmium, lead, copper and zinc)

GOST R 51457-99 Cheese and processed cheese. Gravimetric method for determining the mass fraction of fat

GOST R 51460-99 Cheese. Method for determining the mass fractions of nitrates and nitrites

GOST R 51471-99 Milk fat. Method for detection of vegetable fats by gas-liquid chromatography of sterols

GOST R 51574-2000 Table salt. Specifications

GOST R 51650-2000 Food products. Methods for determining the mass fraction of benzo(a)pyrene

GOST R 51766-2001 Raw materials and food products. Atomic absorption method for determination of arsenic

GOST R 51921-2002 Food products. Methods for identifying and identifying Listeria monocytogenes bacteria

GOST R 51962-2002 Food products and food raw materials. Stripping voltammetric method for determining the mass concentration of arsenic

GOST R 52054-2003 Natural cow's milk - raw material. Specifications

GOST R 52177-2003 Food flavorings. General technical conditions

GOST R 52179-2003 Margarines, fats for cooking, confectionery, baking and dairy industries. Acceptance rules and control methods

GOST R 52738-2007 Milk and milk processing products. Terms and Definitions

GOST R 52688-2006 Dry milk-clotting enzyme preparations of animal origin. Specifications

GOST 8.579-2002 State system for ensuring the uniformity of measurements. Requirements for the quantity of packaged goods in packages of any type during their production, packaging, sale and import

GOST 61-75 Reagents. Acetic acid. Specifications

GOST 490-2006 Food grade lactic acid. Specifications

GOST 908-2004 Food grade citric acid monohydrate. Specifications

GOST 1349-85 Canned milk. Dry cream. Specifications

GOST 3118-77 Reagents. Hydrochloric acid. Specifications

GOST 3622-68 Milk and dairy products. Sampling and preparing them for testing

GOST 3624-92 Milk and dairy products. Titrimetric methods for determining acidity

GOST 3626-73 Milk and dairy products. Methods for determining moisture and dry matter

GOST 3627-81 Dairy products. Methods for determining sodium chloride

GOST 4168-79 Reagents. Sodium nitrate. Specifications

GOST 4217-77 Reagents. Potassium nitrate. Specifications

GOST 4234-77 Reagents. Potassium chloride. Specifications

GOST 4495-87 Whole milk powder. Specifications

GOST 5867-90 Milk and dairy products. Fat determination methods

GOST 9225-84 Milk and dairy products. Microbiological analysis methods

GOST 10091-75 Reagents. Calcium phosphate monosubstituted 1-water. Specifications

GOST 10929-76 Reagents. Hydrogen peroxide. Specifications

GOST 10970-87 Skimmed milk powder. Specifications

GOST 14192-96 Marking of cargo

GOST 15846-2002 Products sent to the Far North and equivalent areas. Packaging, labeling, transportation and storage

GOST 21650-76 Means for fastening packaged cargo in transport packages. General requirements

GOST 23452-79 Milk and dairy products. Methods for determining residues of organochlorine pesticides

GOST 24597-81 Packages of packaged piece goods. Main parameters and dimensions

GOST 26663-85 Transport packages. Formation using packaging tools. General technical requirements

GOST 26809-86 Milk and dairy products. Acceptance rules, sampling methods and sample preparation for analysis

GOST 26929-94 Raw materials and food products. Sample preparation Mineralization to determine the content of toxic elements

GOST 26930-86 Raw materials and food products. Arsenic determination method

GOST 26932-86 Raw materials and food products. Lead determination method

GOST 26933-86 Raw materials and food products. Cadmium determination method

GOST 30178-96 Raw materials and food products. Atomic absorption method for determining toxic elements

GOST 30347-97 Milk and dairy products. Methods for determining Staphylococcus aureus

GOST 30519-97/GOST R 50480-93 Food products. Method for detecting bacteria of the genus Salmonella

GOST 30538-97 Food products. Methodology for determining toxic elements using the atomic emission method

GOST 30627.1-98 Dairy products for baby food. Method for measuring the mass fraction of vitamin A (retinol)

GOST 30627.2-98 Dairy products for baby food. Methods for measuring the mass fraction of vitamin C (ascorbic acid)

GOST 30627.3-98 Dairy products for baby food. Method for measuring the mass fraction of vitamin E (tocopherol)

GOST 30627.4-98 Dairy products for baby food. Method for measuring the mass fraction of vitamin PP (niacin)

GOST 30627.5-98 Dairy products for baby food. Method for measuring the mass fraction of vitamin B (thiamine)

GOST 30627.6-98 Dairy products for baby food. Methods for measuring the mass fraction of vitamin B (riboflavin)

GOST 30711-2001 Food products. Methods for identifying and determining the content of aflatoxins B and M.

Note - When using this standard, it is advisable to check the validity of the reference standards in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet or according to the annually published information index "National Standards", which was published as of January 1 of the current year , and according to the corresponding monthly information indexes published in the current year. If the reference standard is replaced (changed), then when using this standard you should be guided by the replacing (changed) standard. If the reference standard is canceled without replacement, then the provision in which a reference is made to it is applied in the part that does not affect this reference

3 Terms and definitions

This standard uses terms according to GOST R 52738.

4 Classification

4.1 Cheeses and cheese products, depending on availability and ripening period, are divided into:

- for mature ones;

- without maturation.

4.2 Cheeses and cheese products, depending on the mass fraction of moisture in the fat-free substance, are divided into:

- for soft ones;

- semi-solid;

- hard;

- superhard;

- dry.

4.3 Cheeses and cheese products, depending on the mass fraction of fat in terms of dry matter, are divided into:

- high-fat;

- fatty;

- bold;

- low fat;

- low-fat.

5 Technical requirements

5.1 Characteristics

5.1.1 Cheeses and cheese products are manufactured in accordance with the requirements of this standard and the document according to which the cheese of a specific name is made, according to technological instructions approved in the prescribed manner, in compliance with the requirements established by regulatory legal acts of the Russian Federation.

(Amendment. IUS N 8-2009).

5.1.2 Requirements for the shape, size and weight of cheese, organoleptic and physico-chemical parameters must be established in the document for a specific product.

5.1.3 Cheeses and cheese products must meet the requirements specified in Table 1 in terms of the mass fraction of moisture in the fat-free substance.

Table 1

	Mass fraction of moisture in the fat-free substance of cheese, %
Soft	Not less than 67.0
Semi-solid	From 54.0 to 69.0 incl.
Solid	From 49.0 to 56.0 incl.
Super hard	Not more than 51.0
	No more than 15.0
Note - Cheeses and cheese products with indicators of the mass fraction of moisture in the fat-free substance: from 67.0% to 69.0%; from 54.0% to 56.0%; from 49.0% to 51.0% give names according to 4.2, depending on the totality of organoleptic, physicochemical and technological characteristics.

5.1.4 Cheeses and cheese products in terms of fat mass fraction in terms of dry matter must meet the requirements specified in Table 2.

table 2

Name of cheeses and cheese products	Mass fraction of fat in terms of dry matter, %
High fat	Not less than 60.0
Fat	From 45.0 to 59.9 incl.
Bold	From 25.0 to 44.9 incl.
Low fat	From 10.0 to 24.9 incl.
Low-fat	No more than 10.0

5.1.5 The fat phase of cheese must contain only milk fat.

5.2 Requirements for raw materials

5.2.1 Raw materials, functionally necessary ingredients, food additives used to make cheese must not exceed the safety standards established by regulatory legal acts of the Russian Federation*.
________________


(Amendment. IUS N 8-2009).

5.2.2 For the production of cheeses and cheese products, the following main raw materials, functionally necessary ingredients and materials, food additives are used according to the documents in accordance with which it is manufactured, agreed upon and approved in the prescribed manner.

5.2.2.1 Main raw materials:

- natural cow's milk - raw materials in accordance with GOST R 52054, highest and first grades, meeting the following requirements: the level of bacterial contamination according to the reductase test - not lower than class II, rennet-fermentation test - not lower than class II, the number of mesophilic aerobic and facultative anaerobic microorganisms - no more than 1·10 CFU/cm, the number of somatic cells in 1 cm - no more than 5·10, the number of spores of mesophilic anaerobic lactate-fermenting bacteria in 1 dm - no more than 2500 - for hard cheeses and cheese products and no more than 13000 - for semi-hard cheeses and cheese products;

- goat and sheep milk that meets the following requirements: purity group - I; acidity for goat milk - from 17.0 °T to 28.0 °T, for sheep milk - from 20.0 °T to 28.0 °T; density for goat milk - no less than 1028.0 kg/m, for sheep milk - no less than 1032.0 kg/m; mass fraction of protein for goat milk - not less than 3.0%, for sheep milk - not less than 5.0%; mass fraction of fat for goat milk - not less than 3.0%, for sheep milk - not less than 4.0%; the level of bacterial contamination according to the reductase test is not lower than class II; rennet-fermentation test - not lower than class II; the number of mesophilic aerobic and facultative anaerobic microorganisms - no more than 1·10 CFU/cm, the number of somatic cells in 1 cm - no more than 5·10, the number of spores of mesophilic anaerobic lactate-fermenting bacteria in 1 dm - no more than 2500 - for hard cheeses and cheese products and no more than 13,000 - for semi-hard cheeses and cheese products;

- skim cow's milk that meets the requirements for cow's milk according to GOST R 52054, with an acidity of no more than 19 °T;

Whole milk powder according to GOST 4495, spray;

- skim milk powder according to GOST 10970, spray;

- dry cream according to GOST 1349;

- raw cream that meets the following requirements: the level of bacterial contamination according to the reductase test is not lower than class II, the number of mesophilic aerobic and facultative anaerobic microorganisms is no more than 4·10 CFU/cm, the acidity of fat isolated from cream is from 1, 5 °K to 2.0 °K, mass fraction of fat - from 10.0% to 58.0%, mass fraction of SNF - from 7.5% to 3.5%, density at a temperature of 20 °C - from 1020, 0 to 968.0 kg/m; acidity - from 19.0 °T to 10.0 °T;

- whey according to;

- buttermilk raw material;

- dry dairy products with a protein mass fraction of at least 50.0%, obtained by spray drying ultrafiltration skim milk concentrate.

5.2.2.2 Functionally essential ingredients:

- bacterial starters and concentrates, mold starters and concentrates, Brevibacterium linens and others, approved for use in the prescribed manner, ensuring the production of cheeses and cheese products that meet the requirements of this standard and the document for a specific product, recommendations for the use of which are given in Appendix A;

- GOST R 52688 and other animal and microbial origins, approved for use in the prescribed manner, ensuring the production of cheeses and cheese products that meet the requirements of this standard and the document for a specific product, recommendations for the use of which are given in Appendix B;

- calcium chloride (E 509);

- drinking water according to GOST R 51232 and;

- table salt according to GOST R 51574;

- acidity regulators:

food grade lactic acid (E 270) according to GOST 490,

food grade citric acid monohydrate (E 330) according to GOST 908,

acetic acid (E 260) according to GOST 61,

hydrochloric acid (E 507) according to GOST 3118.

5.2.2.3 Food additives

Preservatives:

- potassium nitrate (E 252) according to GOST 4217;

- sodium nitrate (E 251) according to GOST 4168;

- hydrogen peroxide according to GOST 10929;

- lysozyme (E 1105);

- sodium pyrophosphate (E 452).

Natural and identical natural food colorings:

- -carotene (E 160a);

- annatto extracts (E 160b).

Calcium phosphate monosubstituted 1-water according to GOST 10091 (E 341).

Potassium chloride according to GOST 4234 (E 508).

Spices, seasonings and non-dairy ingredients not intended to replace milk ingredients.

Food flavorings in accordance with GOST R 52177, natural and identical to natural, enhancers of the taste and smell of cheese.

Vitamins recommended for fortifying cheeses and cheese products, approved for use in the prescribed manner.

Biologically active additives (iodine casein, microelements, etc.), recommended for the fortification of cheeses and cheese products, approved for use in the prescribed manner.

5.2.2.4 Functionally necessary materials:

- fungicidal preparations for treating the surface of cheese: sorbic acid (E 200), sodium sorbate (E 201), potassium sorbate (E 202) and other fungicidal preparations approved for use in the prescribed manner;

- polymer materials, multilayer bags for vacuum packaging, for packaging in a modified gas environment, etc.;

- polymer-paraffin and wax alloys, latex coatings, etc.

Polymer materials and multilayer bags must meet the following requirements:

- vapor permeability of the film - 2.5 - 25.0 g/m/day;

- gas permeability of the film at a relative air humidity of 0%:

no more than 3.48·10 m/Pa·s - for oxygen,

from 3.48·10 to 17.40·10 m/Pa·s - for carbon dioxide;

- heat shrinking in hot water (the temperature is set for each type of film material) in the longitudinal and transverse directions - from 30% to 50% (for bags).

Polymer-paraffin and wax alloys, latex coatings must ensure mass exchange processes between the cheese and the environment, adhere well to the surface of the cheese and not crack at the temperatures of ripening and storage of cheeses and cheese products (temperature and humidity ripening conditions are established by the technological instructions for a particular cheese names).

Polymer-paraffin and wax alloys, latex coatings may contain fungicidal compounds of various compositions.

5.2.3 It is permitted to use similar basic raw materials, functionally necessary ingredients and materials, food additives of domestic and imported origin that are not inferior in quality characteristics listed in 5.2.2 and comply with the safety standards established by the regulatory legal acts of the Russian Federation*.
________________
* Before the introduction of the relevant regulatory legal acts of the Russian Federation - regulatory documents of federal executive authorities and.

5.2.4 Maximum norms for the use of food additives - in accordance with.

5.2.5 Each batch of raw materials supplied for the production of cheeses and cheese products must be accompanied by a document certifying its quality and safety.

5.3 Marking

5.3.1 Labeling of consumer packaging

Labeling of consumer containers with cheese is in accordance with GOST R 51074.

When marking consumer packaging, the following information is additionally indicated.

The name of the product must consist of the word “cheese” and its fancy name in accordance with the document according to which the cheese is made, indicating the name of the animal species from which the milk was obtained, except cow’s (for example: “Brynza” cheese from sheep’s milk).

At the discretion of the manufacturer, it is allowed to use its physical and chemical characteristics in the name of the cheese in accordance with Section 4 (for example: Semi-hard cheese "Susaninsky").

Information on the composition of cheese provides information about the main starter microflora and the nature of origin of milk-clotting enzyme preparations (for example: Mesophilic lactic acid microorganisms, beef rennet enzyme preparation of animal origin "SG-50").

When labeling cheese, information about the presence of GMI is provided (for cheeses and cheese products containing components from GMI).

Information for the consumer is presented directly with the product on consumer packaging, labels, package inserts.

The date of manufacture and date of packaging may be marked in any manner that provides clear identification.

5.3.2 Labeling of transport containers

5.3.2.1 The following information is applied to each unit of group packaging or reusable containers or transport containers in which the cheese is placed:

- name of the cheese;

- the value of the mass fraction of fat (in terms of dry matter), in percent;





- net and gross weight;

- the number of packaging units in the transport container;

- composition (for cheese that does not have a label);

- storage conditions;

- date of manufacture;

- best before date;

- designation of this standard and/or document in accordance with which the cheese of a specific name is manufactured;

- information on confirmation of conformity.

5.3.2.2 Marking is applied to transport containers by gluing a printed label, or using a stencil, marker or other device that ensures its clear reading.

5.3.2.3 Transport marking - in accordance with GOST 14192 with the application of handling signs - “Keep away from sunlight”, “Temperature limitation”, “Keep away from moisture”.

5.3.3 It is allowed to apply the brewing number and production date to each head of hard and semi-hard cheeses and cheese products with ripening in the following ways:

- melting of the indicated designations using a special marker;

- pressing casein or plastic numbers into the cheese dough;

- imprint of metal numbers made from materials approved for contact with food products in the prescribed manner.

It is allowed to apply the brewing number and production date using a stamp on the cheese or casein base with indelible paint approved for contact with food products in the prescribed manner.

5.3.4 Cheeses and cheese products intended for shipment to the Far North and equivalent areas are labeled according to GOST 15846.

5.4 Packaging

5.4.1 Packaging materials, consumer and transport containers used for packaging cheeses and cheese products must comply with food packaging documents approved in the prescribed manner, be approved for use in the prescribed manner and must ensure the preservation of the quality and safety of cheeses and cheese products during their transportation, storage and sale.

5.4.2 Cheeses and cheese products are packaged in transport containers or consumer containers and then placed in transport containers.

5.4.3 Cups or boxes made of polymer materials, or other original consumer packaging, polymer materials, multilayer bags for vacuum packaging, for packaging in a modified atmosphere, aluminum foil, vegetable parchment, sub-parchment and other packaging materials are used as consumer packaging. , approved for use in accordance with the established procedure.

5.4.4 The following are used as transport containers:

- boxes made of corrugated cardboard;

- boxes made of container flat glued cardboard;

- multi-turn polymer boxes;

- cardboard boxes;

- containers made of polymer materials;

- wooden barrels;

- boxes made of wood and wood materials;

- dense plank non-demountable boxes.

The flaps of cardboard boxes are covered with paper-based adhesive tape or polyethylene tape with an adhesive layer.

5.4.5 Transport containers are lined with wrapping paper, polymeric materials, liner bags made of paper or polymeric materials.

It is allowed not to line the transport container if cheeses and cheese products are packaged in polymer bags.

5.4.6 Cheeses and cheese products of the same batch, one name, one production date and one brewing number are placed in each box. It is allowed to place cheeses and cheese products of different brewing numbers and production dates in transport containers with the marking “prefabricated”.

5.4.7 The limits of permissible negative deviations of net weight from the nominal net weight and requirements for a batch of packaged cheese are in accordance with GOST 8.579.

5.4.8 It is permitted to use other domestic and imported packaging materials, consumer and transport containers approved for contact with food products in the prescribed manner.

5.4.9 Specific packaging methods, indicating the packaging materials used, are given in the document in accordance with which the cheese of a particular name is manufactured.

5.4.10 Cheeses and cheese products intended for shipment to the Far North and equivalent areas are packaged in accordance with GOST 15846.

6 Safety requirements

6.1 Microbiological indicators for cheeses and cheese products must not exceed the standards established by regulatory legal acts of the Russian Federation*.
________________
* Until the introduction of the relevant regulatory legal acts of the Russian Federation - regulatory documents of federal executive authorities.

6.2 The content of toxic elements, mycotoxins, antibiotics, pesticides and radionuclides in cheeses and cheese products should not exceed the standards established by regulatory legal acts of the Russian Federation*.
________________
* Before the introduction of the relevant regulatory legal acts of the Russian Federation - regulatory documents of federal executive authorities,

7 Acceptance rules

7.1 Cheeses and cheese products are accepted in batches.

A batch is considered to be cheese intended for control from one cheese-making bath or cheese manufacturer of one name in a homogeneous container with the same physical, chemical and organoleptic characteristics, produced at one manufacturing plant, one technological equipment, during one technological cycle, according to a single production regime, one production date , executed by a document certifying the quality and safety of the product.

7.2 Each batch of cheese is checked for compliance with the requirements of this standard, sanitary rules and regulations, documents for a specific product and is issued with a document certifying the quality and safety of the product, containing the following information:

- number and date of issue;

- name of the cheese;

- name and location of the manufacturer (legal address, including country, and, if it does not coincide with the legal address, production address) and the organization in the Russian Federation authorized by the manufacturer to accept claims from consumers on its territory (if any);

- manufacturer's trademark (if available);

- batch number;

- date of shipment;

- net weight, kg;

- number of packaging units;

- confirmation of compliance of the quality and safety of a batch of cheese with the requirements of the document in accordance with which the cheese of a particular name is manufactured;

- date of manufacture;

- best before date;

- storage conditions;

- designation of this standard and/or document in accordance with which the cheese of a specific name is manufactured.

7.3 Incoming inspection is carried out in accordance with current documents for raw materials.

Milk used to make cheese must come from areas free of infectious diseases and be accompanied by veterinary documents. It is not allowed to use milk for the production of cheeses and cheese products that has not passed a veterinary and sanitary examination and does not have veterinary accompanying documents in the established form.

7.4 To check the compliance of the cheese with the requirements of the document in accordance with which the cheese of a particular name is manufactured, acceptance tests are carried out in accordance with GOST 26809 and periodic tests.

7.5 Acceptance tests are carried out for compliance with the requirements of the document for a specific product using the method of random control for each batch of cheese for the quality of packaging, correctness of labeling, net weight of the product, organoleptic and physico-chemical indicators.

7.6 Periodic tests are carried out according to safety indicators (content of toxic elements, mycotoxins, antibiotics, pesticides, radionuclides; microbiological indicators) in accordance with the production control program approved in the prescribed manner.

8 Control methods

8.1 Methods of sampling and preparation of samples for analysis - according to GOST 26809, GOST 9225, GOST 26929, etc.

8.2 The shape, quality of packaging and correctness of labeling are determined by examining a sample selected in accordance with GOST 26809.

8.3 The dimensions of the cheese are determined by measuring the dimensions of one of the heads from each unit of transport container included in the sample selected according to GOST 26809.

8.4 Determination of the mass of cheese - according to GOST 3622.

8.5 Organoleptic evaluation of cheeses and cheese products is carried out in accordance with the document for the cheese of a specific name. The determination of organoleptic indicators is carried out at the air temperature in the room (20±2) °C and the temperature of the analyzed cheese (18±2) °C, measured in accordance with the requirements of GOST 3622.

8.6 Determination of the mass fraction of fat in cheese and the mass fraction of fat in dry matter - according to GOST 5867 (section 2), in case of disagreement - according to GOST R 51457.

8.7 Determination of the mass fraction of moisture - according to GOST 3626.

8.8 Mass fraction of moisture in the fat-free substance of cheese, %, is determined by the formula

where is the mass fraction of moisture in cheese, determined according to GOST 3626, %;

100 is the conversion factor for the mass fraction of moisture per 100 g of product;

- mass fraction of fat in cheese, determined according to GOST 5867,%.

8.9 Determination of the mass fraction of sodium chloride - according to GOST 3627.

8.10 Determination of acidity - according to GOST 3624.
.; and [ and .

8.23 Detection of vegetable fats and oils in the fat phase of cheese is carried out according to GOST R 51471.

9 Transportation and storage

9.1 Cheeses and cheese products are transported in covered vehicles in accordance with the cargo transportation rules in force for the corresponding type of transport.

Transportation of cheeses and cheese products in packaged form - in accordance with the requirements for transporting dairy products in transport packages, as well as in accordance with GOST 24597, GOST 26663, GOST 21650.

9.2 Transportation and storage of cheeses and cheese products intended for shipment to the Far North and equivalent areas - in accordance with GOST 15846.

9.3 Cheeses and cheese products are stored at a temperature from minus 4 °C to 0 °C and relative humidity from 85% to 90% inclusive or at a temperature from 0 °C to 6 °C and relative humidity from 80% to 85% inclusive .

9.4 Cheeses and cheese products are stored at the manufacturing plant on shelves; cheeses and cheese products placed in containers are stored in stacks with slats laid every two to three rows of boxes or on pallets. Between the folded stacks, a passage with a width of 0.8 to 1.0 m is left, and the ends of the containers with markings on them should be facing the passage.

Storing cheeses and cheese products together with other food products with a specific odor in the same chamber is not allowed.

9.5 The shelf life of a cheese of a specific name is established by the manufacturer in accordance with and agreed upon in the prescribed manner.

Appendix A (recommended). Starters and concentrates used for the manufacture of cheeses and cheese products

A.1 The composition of starters and concentrates for the production of cheeses and cheese products includes identified, non-pathogenic, non-toxigenic microorganisms that have properties that ensure the production of cheese of a specific name that meets the requirements of the document according to which it is produced.

A.2 According to the species composition of microorganisms, organoleptic (appearance, color), physico-chemical (moisture mass fraction), biochemical (acid-forming activity) and microbiological (total number of viable bacteria of starter microorganisms and the number of their individual groups) indicators of sourdough and cheese concentrates of a specific name must comply with the requirements of the document according to which it is produced.

Table A.1

Starters and concentrates
Mesophilic microorganisms, including: mesophilic lactobacilli and/or lactococci and/or leuconostococcus, brevibacteria, molds	Used as sources of the main microflora for the production of hard and semi-hard cheeses and cheese products with low and intermediate temperatures of second heating, soft and brine cheeses and cheese products, cheeses and cheese products with mold, slime, cheddarization, cheeses and cheese products from by-products of processing milk as a source of additional microflora in the production of hard and semi-hard cheeses and cheese products with a high second heating temperature
Thermophilic microorganisms, including: thermophilic lactobacilli, bifidobacteria and thermophilic lactic acid streptococci	Used for the production of hard and semi-hard cheeses and cheese products with a high second heating temperature, cheeses and cheese products with cheddarization and thermomechanical processing, some soft cheeses and cheese products
Mixed, including mesophilic and thermophilic microorganisms	Possibility of use - for different cheeses and cheese products of a specific name in accordance with the document according to which it is manufactured

Appendix B (recommended). Milk-clotting enzyme preparations used for the manufacture of cheeses and cheese products

B.1 The list of milk-clotting enzyme preparations recommended for the production of certain cheeses and cheese products is given in Table B.1.

Table B.1

Enzyme preparations
Dry milk-clotting enzyme preparations of animal origin according to GOST R 52688 (rennet, beef rennet preparations with the share of milk-clotting activity of chymosin in the total milk-clotting activity of at least 70.0%)	Possibility of use - for all cheeses and cheese products, recommended for hard and semi-hard cheeses and cheese products with a high second heating temperature
Dry milk-clotting enzyme preparations of animal origin according to GOST R 52688 (beef rennet preparations with the share of milk-clotting activity of chymosin in the total milk-clotting activity less than 70.0%, beef pepsin, chicken pepsin, complex enzyme preparations)	Possibility of use - for all cheeses and cheese products, recommended for hard and semi-hard cheeses and cheese products with low and intermediate temperatures of second heating, cheeses and cheese products with a short period of ripening and sale (no more than 30 days)
Milk-clotting enzyme preparations of microbial origin (Fromaza, Renilaza, Suparen, Meito, etc.)

Bibliography

, (Excluded, Amendment. IUS N 8-2009).

SanPiN 2.3.2.1293-2003 Food raw materials and food additives. Hygienic requirements for the use of food additives

OST 10-213-97 Whey. Specifications

OST 10-287-2001 Buttermilk - secondary dairy raw material. Specifications

OST 10-053-94 Lyophilized concentrates of lactic acid bacteria for cheese production

SanPiN 2.1.4.1074-2001 Drinking water. Hygienic requirements for water quality of centralized drinking water supply systems. Quality control

MUK 4.1.787-99 Determination of mass concentration of mycotoxins in food raw materials and food products. Sample preparation using solid phase extraction

MUK 2.6.1.1194-2003 Radiation control. Strontium-90 and cesium-137. Food products. Sampling, analysis and hygienic assessment

MUK 4.1.1481-2003 Determination of the mass concentration of iodine in food products, food raw materials, food and biologically active additives by the voltammetric method

MUK 4.2.1122-2002 Organization of control and methods for identifying Listeria monocytogenes bacteria in food products

MUK 4.1.986-2000 Methodology for measuring the mass fraction of lead and cadmium in food products and food raw materials using electrothermal atomic absorption spectrometry



MU 4082-86 Guidelines for the detection, identification and determination of aflatoxin content in food raw materials and food products using thin layer chromatography and high performance liquid chromatography

MU 3049-84 Guidelines for determining residual amounts of antibiotics in animal products

MP 4-18/1890-91 Guidelines for the detection, identification and determination of residual amounts of chloramphenicol in products of animal origin

MUK 4.2.026-95 Express method for determining antibiotics in food products

MU 3151-84 Guidelines for the selective determination of organochlorine pesticides in biological media

MU 4362-87 Guidelines for the systematic analysis of biological media for the content of pesticides of various chemical natures

MU 6129-91 Guidelines for group identification of organochlorine pesticides and their metabolites in biomaterials, food and environmental objects using absorption high-performance liquid chromatography

SanPiN 2.3.2.1324-2003 Hygienic requirements for shelf life and storage conditions of food products

Electronic document text

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INTERSTATE STANDARD

HARD rennet cheeses

TECHNICAL CONDITIONS

Official publication

Standardinform

UDC 637.1:006.354

INTERSTATE

Group H17

STANDARD

HARD rennet cheeses

Specifications

Hard rennet cheeses. Specifications

GOST

7616-85

MKS 67.100.30 OKP 92 2511; 92 2512

Date of introduction 07/01/86

This standard applies to hard rennet cheeses made from cow's milk.

1. RANGE, SHAPE, SIZES AND WEIGHT

1.1. Hard rennet cheeses are divided into:

pressed, with a high temperature of the second heating: Soviet, Swiss, Altai; pressed, with a low temperature of the second heating: Dutch round, Dutch bar, Kostroma, Yaroslavl, Estonian, steppe, Uglich;

self-pressing, with a low temperature of the second heating, ripening with the participation of cheese mucus microflora: Latvian.

1.2. In terms of shape, size and weight, cheeses must meet the requirements specified in the table. 1.

Table 1

Name Size, cm Weight, kg Soviet A rectangular block with slightly convex side surfaces and rounded edges. Slight convexity of the top and bottom surfaces is allowed Swiss A low cylinder with a slightly convex side surface and rounded edges. Slight convexity of the top and bottom surfaces is allowed Altaic Dutch Spherical with uniform settlement Dutch squared Rectangular block with slightly convex side surfaces and rounded edges Kostroma Low cylinder with slightly convex side surface and rounded edges

Official publication Reproduction prohibited

© Standards Publishing House, 1985 © Standartinform, 2008

LOCATION OF BRANDS ON CHEESE

Soviet

Dutch round

Dutch bar

Latvian

INFORMATION DATA

1. DEVELOPED AND INTRODUCED by the Ministry of Meat and Dairy Industry of the USSR DEVELOPERS

N. P. Zakharova, Ph.D. tech. sciences; L.K. Maryinskaya, Ph.D. tech. sciences; V. K. Nebert, Ph.D. tech. sciences; R. P. Vinogradova, Ph.D. tech. sciences; T. D. Telegina; A. I. Goncharov, Ph.D. tech. sciences; Yu. P. Andrianov, Ph.D. tech. sciences

2. APPROVED AND ENTERED INTO EFFECT by Resolution of the USSR State Committee on Standards dated July 23, 1985 No. 2306

4. REFERENCE REGULATIVE AND TECHNICAL DOCUMENTS

Item number Item number TU 6-09-4711-81 TU 6-09-5077-87 TU 10-10-04-05-89

5. The validity period was removed by Decree of the State Standard of the USSR dated December 29, 1991 No. 2396

6. EDITION (September 2008) with Amendments No. 1, 2, 3, approved in January 1986, May 1987, July 1990 (IUS 6-86, 8-87,10-90)

GOST 7616-85 S. 2

Continuation of the table. 1

Name Size, cm Weight, kg Yaroslavsky Tall cylinder, slightly oval cross-section allowed Estonian Uglichsky Rectangular block with slightly convex side surfaces and rounded edges Latvian A block with a square base, with slightly convex side surfaces and rounded edges

Note. When pressing cheese without napkins, sharper edges are allowed.

2. TECHNICAL REQUIREMENTS

2.1. Cheeses must be produced in accordance with the requirements of this standard for technological instructions, in compliance with sanitary rules approved in the prescribed manner.

2.2. For the production of cheeses, the following raw materials and basic materials must be used: prepared cow's milk that meets the requirements for milk for

cheese making;

cream and skim milk obtained from cow's milk, meeting the requirements for milk for cheese making;

bacterial starter and bacterial preparations, biological preparation (hydrolysate) and hydrolyzed bacterial starter - according to regulatory and technical documentation;

milk-clotting enzyme preparations approved for use by the USSR Ministry of Health;

table salt - according to GOST 13830 *, not lower than first grade, ground, non-iodized; for salting in grain not lower than “Extra” grade; potassium nitrate - according to GOST 4217;

technical potassium nitrate - according to GOST 19790, grades A, B, B of the highest quality category; sodium nitrate - according to GOST 4168;

technical calcium chloride - according to GOST 450, not lower than first grade; calcium chloride - according to TU 6-09-4711; calcium chloride 2-water - according to TU 6-09-5077;

compositions for coating the surface of cheeses, polymer films approved for use by the USSR Ministry of Health for these purposes.

2.3. In terms of physical and chemical indicators, cheeses must meet the requirements specified in table. 2.

GOST R 51574-2000 is in force on the territory of the Russian Federation.

(Changed edition, Amendment No. 2, 3).

table 2

Name Mass fraction, % fat in dry matter moisture, no more table salt Soviet Swiss Altaic Dutch round Dutch bar Kostroma Yaroslavsky Estonian Uglichsky Latvian

Note. In some cases, a deviation in the mass fraction of fat in the dry matter of the product was allowed up to 2% in a downward direction compared to that established by this standard before January 1, 1987.

Estonian -30;

Kostroma -45;

Dutch bar, Yaroslavl, Uglich, Latvian -60;

Dutch round, steppe -75;

Soviet -90;

Altai -120;

Swiss -180.

2.4. Cheeses must be produced for sale at an age, days, not less than:

It is allowed to produce for sale Dutch round and Dutch block cheeses aged at least 45 days, produced using an increased dose of starter culture and receiving a total score of organoleptic quality indicators of at least 92 points. The age of cheese is determined from the date of production.

2.5. In terms of organoleptic indicators, cheeses must meet the requirements specified in table. 3.

Table 3

Name Organoleptic indicators Appearance Taste and smell Consistent Dough color Soviet The crust is strong, smooth, without damage and without a thick subcortical layer, covered with paraffin, polymer, combined compounds or polymer films under vacuum. Serpyanka prints are allowed on the surface. Pronounced cheesy, sweetish, slightly spicy The dough is plastic, homogeneous

SanPiN 2.3.2.1078-2001 is in force on the territory of the Russian Federation.

Continuation of the table. 3

Organoleptic indicators Name Appearance Consistent Dough color Swiss The crust is strong, smooth, without Sludge dough Cheese on the cut From white to damage and wrinkles, slightly stic, one- has a drawing, co- faint yellow ka rough from the imprint - sweet, sweet native peephole uniform in mi serpyanka. On a surface forged-straight round or oval the whole mass durable dry allowed shape, equal- grayish-white coating. regularly located It is allowed to coat cheese with paraffin, polymer or combination throughout the mass compositions Altaic The crust is strong, smooth, without Sludge dough Cheese on the cut From white to damage and without thick stic, one- has a drawing, co- faint yellow subcortical layer, covered sweet, sweet native peephole uniform in paraffin, polymer- round or slightly the whole mass mi or combined slightly straight oval shape, compositions. On the surface up to evenly spaced imprints of serpentine laid down throughout Dutch The crust is smooth, thin, without The dough is flat Cheese on the cut From white to damage and without thick has a drawing, co- faint yellow subcortical layer, covered ny, with na- slightly scrap- peephole uniform in special paraffin the presence of the rest something on bend- round, oval the whole mass mi, polymer, combination companies and leg- be, homogeneous or angular shape formulations or some sour we, evenly polymer films under wa- located along the whole mass Dutch squared Kostroma The crust is smooth, thin, without Moderately The dough is not Cheese on the cut From white to damage and without thick soft plastic has a drawing, co- faint yellow subcortical layer, covered tic, one- peephole uniform in special paraffin native round or oval the whole mass mi, polymer, combination shape, equal- formulations or regularly located polymer films under vacuum throughout the mass Yaroslavsky The crust is smooth, thin, without The dough is not Cheese on the cut From white to damage and without thick soft plastic has a drawing, co- faint yellow subcortical layer, covered ny, slightly tic, one- peephole uniform in special paraffin sourish native round, oval the whole mass mi, polymer, combined compositions or polymer films under vacuum Estonian The crust is smooth, thin, without The dough is flat Cheese on the cut From white to damage and without thick stic, one- has a drawing, co- faint yellow subcortical layer, covering ny, slightly native peephole uniform in melting with special paraffin round, slightly the whole mass vy, polymer, combi- ty, permissible oval shape, nirovannye compositions or repents on- evenly spaced polymer films under the presence of leg- laid down throughout vacuum what spices

Continuation of the table. 3

Organoleptic indicators Name Appearance Taste and smell Consistent Dough color Pronounced cheesy, slightly sour, with some pungency The dough is plastic, slightly brittle when bending, homogeneous When cut, the cheese has a pattern consisting of round or oval-shaped eyes, evenly spaced throughout the mass. White to slightly yellow, uniform throughout Uglichsky The crust is smooth, thin, without damage and without a thick subcortical layer, covered with special paraffin, polymer, combined compounds or polymer films under vacuum Moderately cheesy, slightly sour The dough is soft, slightly brittle at the bend, homogeneous When cut, the cheese has a pattern consisting of round, oval or angular eyes located throughout the mass White to slightly yellow, uniform throughout Latvian The crust is smooth, elastic, without damage, without a thick subcortical layer, covered with a thin layer of mucus Pronounced cheesy, spicy, slightly ammoniacal The dough is plastic, soft, homogeneous When cut, the cheese has a pattern consisting of angular or oval-shaped eyes located throughout the mass White to slightly yellow, uniform throughout

Notes:

1. When pressing without napkins, perforation marks are allowed on the surface of the cheese.

2. Cheeses must be free of foreign tastes and odors that are not characteristic of this type of cheese.

2.6. Organoleptic indicators of cheese quality, as well as packaging and labeling, are assessed using a 100-point system in accordance with Table. 4.

Note. Dutch cheeses approved for sale with a ripening period of at least 45 days must have a score based on the following indicators:

taste and smell -45-40;

consistency -25-23;

figure -10-9;

dough color -5;

appearance -Yu;

packaging and labeling -5.

2.7. Cheeses are assessed according to quality indicators, packaging and labeling condition in accordance with Table. 5. The assessment results are summed up in points.

smell (45 points)

Consistency (25 points)

1. Excellent

2. Good

3. Good taste, but weak aroma

4. Satisfactory (weakly expressed)

5. Low bitterness

6. Low feed

8. Stern

9. Musty

10. Gorky

11. Greasy taste

Color (5 points)

12. Excellent

13. Good

14. Satisfactory

15. Hard (rough)

16. Rubbery

17. Incoherent (loose)

18. Tiny

19. Pricking (self-propelled)

20. Normal

21. Uneven

Drawing (10 points)

22. Normal for this type of cheese 23. Uneven (by location) 24. Torn 25. Slit-shaped 26. Lack of eyes 27. Small eyes (less than 5 mm in diameter) 28. Mesh 29. Spongy

Continuation of the table. 5

Name and characteristics of the indicator Cheeses are pressed, with a high temperature of the second heating Cheeses are pressed, with a low second heating temperature Self-pressing cheeses, with a low second heating temperature, ripening with the participation of cheese mucus microflora Points Points Points 33. Damaged crust 34. Slightly deformed 35. Rotted crust

Packaging and labeling (5 points)

Note. If there are two or more defects for each of the indicators of the scoring table (“taste and smell”, “consistency”, “pattern”, “appearance”), a discount is given for the most devaluing defect.

2.8. Depending on the overall score, cheeses belong to one of the varieties indicated in the table. 6.

Note. Cheeses that receive a taste and smell score of less than 34 points or an overall score of less than 75 points, as well as those that do not meet the standard requirements for size, shape, weight and physicochemical indicators, are not allowed for sale, but are subject to industrial processing for food purposes.

2.9. Cheeses with rancid, rotten, putrefactive and pronounced greasy, moldy taste and smell, the smell of petroleum products, chemicals and the presence of foreign inclusions, as well as cheeses that are blurred and swollen (lost their shape), affected by subcortical mold, or with putrefactive wells are not allowed for sale. cracks, with deep strippings (more than 2-3 cm), with a heavily weathered rind, subject to waxing, but released without paraffin, with a violation of the tightness of the film and with the development of mold and other microflora on the surface of the cheese under the film.

3. ACCEPTANCE RULES AND TEST METHODS

3.1. Acceptance rules, sampling methods and their preparation for analysis - according to GOST 26809. Control of toxic elements, mycotoxins, antibiotics and pesticides

carried out in the prescribed manner.

(Changed edition, Amendment No. 1, 3).

3.4. Organoleptic evaluation of cheese is carried out at product temperature (18+2) °C.

4. LABELING, PACKAGING, TRANSPORTATION AND STORAGE

4.1. Each cheese must indicate: the date of production (day, month), the number of cheese cooking (the numbers are located in the center of the top sheet of the cheese) and the production mark, consisting of the following designations:

mass fraction of fat in dry matter, percentage;

manufacturer numbers;

abbreviated name of the region (region, republic) in which the enterprise is located (symbols approved in the prescribed manner).

The production mark is applied to the cheese with indelible harmless paint approved by the USSR Ministry of Health using a stamp, and the production date and cooking number are applied by pressing casein or plastic numbers into the cheese dough or imprinting metal numbers approved by the USSR Ministry of Health for contact with food products.

The shape and size of the production brand are determined depending on the mass fraction of fat in the dry matter of the cheese in accordance with the table. 7.

Table 7

Mass fraction of fat in cheese dry matter, % Name of cheese Stamp shape Brand size Soviet, Swiss, Altai Square side 60 mm Dutch round Square side 23 mm Dutch Brusco- Correct eight The greatest distance between vyy, Kostroma, steppe migon with opposite corners 60 mm Yaroslavsky, Estonian Correct eight The greatest distance between cue, Uglich, Latvian migon with opposite corners 30 mm

The number and order of stamps on the cheese are indicated in the drawing. 1-11.

The mark is applied to one of the cheese sheets closer to the end surface.

On Latvian cheese, the production mark and date of production can be applied to parchment (GOST 1341) or sub-parchment (GOST 1760), in which the cheeses must be wrapped before packing in wooden boxes.

In addition to the indicated marking, it is allowed to stick a label approved in the prescribed manner on the cheese.

When packaging cheese in polymer films, the production mark may be applied directly to the film. In addition, it is allowed to apply a colorful label to the film with the following designations:

names of cheese;

mass fraction of fat in the dry matter of cheese, in percent;

name of the ministry.

When applying all the necessary markings to the film (at the film manufacturer) using continuous printing, the production mark is located in one or more places on the film in the center of the cheese sheet.

4.2. Cheeses must be packed in wooden boxes - in accordance with GOST 10131 and wooden drums - in accordance with TU 10-10-04-05.

Soviet, Dutch, Stepnoy, Yaroslavl, Kostroma, Estonian, Uglich and Latvian cheeses are packaged in containers with partitions. It is allowed to pack cheeses in containers without partitions.

Before packing into containers, cheeses are wrapped in wrapping paper in accordance with GOST 827 3 or parchment in accordance with GOST 1341, or sub-parchment in accordance with GOST 1760.

Cheeses of the same name, variety, production date and brewing number are placed in each box or drum. It is allowed to package cheeses of different production dates with the “prefabricated” marking.

For the sale of cheeses within regions and republics that do not have a regional division in which they are produced, and for single-city transportation, it is allowed to pack cheeses in cardboard boxes - in accordance with GOST 13511 and GOST 13513.

4.3. A marking with the designation is applied to one of the end sides of the container with cheese using indelible paint using a stencil or by gluing a label:

trademark of the enterprise (association) and (or) name (number) of the manufacturer, base, refrigerator with the index of the region (region, republic); names of cheese and variety; brewing numbers and production dates; serial number of the place from the beginning of the month; net, gross, container weight and quantity of packaged cheeses; mass fraction of fat in the dry matter of cheese, in percent; symbols of this standard; price list number of the container.

The sale of hard rennet cheeses in the retail trade network must be carried out with information on the nutritional (fat, protein and vitamins A, B 2) and energy value of 100 g of the product from 01/01/88.

(Changed edition, Amendment No. 2).

4.4. Transport marking with the application of the handling sign “Keep away from sunlight” - in accordance with GOST 14192.

4.5. Transportation of cheeses must be carried out by all types of transport in covered vehicles in accordance with the rules for the transportation of goods in force for the relevant type of transport, and in packaged form - in accordance with GOST 24597.

4.6. When transporting cheese from factories to industrial bases and refrigerators, it is allowed to use reusable containers or special containers.

4.7. Packaging, labeling, transportation and storage of cheeses sent to the Far North and equivalent areas - in accordance with GOST 15846.

4.8. Cheeses are stored at a temperature from minus 4 °C to 0 °C and a relative air humidity of 85%-90% or at a temperature from 0 °C to 8 °C and a relative air humidity of 80%-85%. The quality of the cheese is checked at least once every 30 days. Based on the results of these checks, a decision is made on the possibility of further storage of cheeses without reducing their score.

4.9. Cheeses should be stored on racks or packed in containers stacked on slats and pallets. A passage 0.5 m wide is left between the folded stacks, and the ends of the containers with markings on them should be facing the passage.

4.10. Storing cheese together with fish, smoked meats, fruits, vegetables and other food products with a specific odor in the same chamber is not allowed.

Interstate standard GOST 32260-2013

"SEMI-SOLID CHEESE. TECHNICAL CONDITIONS"

(put into effect by order of the Federal Agency for Technical Regulation and Metrology dated November 22, 2013 N 2072-st)

Semihard cheeses. Specifications

Introduced for the first time

Preface

The goals, basic principles and basic procedure for carrying out work on interstate standardization are established by GOST 1.0-92 "Interstate standardization system. Basic provisions" and GOST 1.2-2009 "Interstate standardization system. Interstate standards, rules and recommendations for interstate standardization. Rules for development, adoption, application, renewal and cancellation"

1 area of ​​use

This standard applies to semi-hard cheeses with a moisture content in the fat-free substance* from 54.0% to 69.0% (hereinafter referred to as cheeses), made from cow's milk and products derived from cow's milk: skim milk and cream intended for direct consumption. consumption or further processing.

Requirements ensuring the safety of cheeses are set out in 5.1.9, quality requirements - in 5.1.2 - 5.1.8, labeling requirements - in 5.3.

2 Normative references

This standard uses normative references to the following interstate standards:

GOST 8.579-2002 State system for ensuring the uniformity of measurements. Requirements for the quantity of packaged goods in packages of any type during their production, packaging, sale and import

GOST 166-89 (ISO 3599-76) Calipers. Specifications

GOST 240-85 Margarine. General technical conditions

GOST 427-75 Metal measuring rulers. Specifications

GOST 1341-97 Vegetable parchment. Specifications

GOST 1760-86 Subparchment. Specifications

GOST 3622-68 Milk and dairy products. Sampling and preparing them for testing

GOST 3626-73 Milk and dairy products. Methods for determining moisture and dry matter

GOST 3627-81 Dairy products. Methods for determining sodium chloride

GOST 4168-79 Reagents. Sodium nitrate. Specifications

GOST 4217-77 Reagents. Potassium nitrate. Specifications

GOST 5867-90 Milk and dairy products. Fat determination methods

GOST 8273-75 Wrapping paper. Specifications

GOST 9225-84 Milk and dairy products. Microbiological analysis methods

GOST 10091-75 Reagents. Calcium phosphate monosubstituted 1-water. Specifications

GOST 10131-93 Boxes made of wood and wood materials for products from the food industry, agriculture and matches. Specifications

GOST 11354-93 Reusable boxes made of wood and wood materials for products from the food industry and agriculture. Specifications

GOST 13511-2006 Corrugated cardboard boxes for food products, matches, tobacco products and detergents. Specifications

GOST 13513-86 Corrugated cardboard boxes for meat and dairy products. Specifications

GOST 13515-91 Boxes made of container flat glued cardboard for butter and margarine. Specifications

GOST 13830-97 Table salt. General technical conditions

GOST 14192-96 Marking of cargo

GOST 15846-2002 Products sent to the Far North and equivalent areas. Packaging, labeling, transportation and storage

GOST 18251-87 Paper-based adhesive tape. Specifications

GOST 20477-86 Polyethylene tape with a sticky layer. Specifications

GOST 21650-76 Means for fastening packaged cargo in transport packages. General requirements

GOST 23452-79 Milk and dairy products. Methods for determining residues of organochlorine pesticides

GOST 24597-81 Packages of packaged piece goods. Main parameters and dimensions

GOST 26663-85 Transport packages. Formation using packaging tools. General technical requirements

GOST 26809-86 Milk and dairy products. Acceptance rules, sampling methods and sample preparation for analysis

GOST 26927-86 Raw materials and food products. Methods for determining mercury

GOST 26929-94 Raw materials and food products. Sample preparation Mineralization to determine the content of toxic elements

GOST 26930-86 Raw materials and food products. Arsenic determination method

GOST 26932-86 Raw materials and food products. Lead determination methods

GOST 26933-86 Raw materials and food products. Methods for determining cadmium

GOST 30178-96 Raw materials and food products. Atomic absorption method for determining toxic elements

GOST 30347-97 Milk and dairy products. Methods for determining Staphylococcus aureus

GOST 30519-97 Food products. Methods for identifying bacteria of the genus Salmonella

GOST 30538-97 Food products. Methodology for determining toxic elements using the atomic emission method

GOST 30711-2001 Food products. Methods for identifying and determining the content of aflatoxins B 1 and M 1

GOST 31449-2013 Raw cow's milk. Specifications

GOST 31502-2012 Milk and dairy products. Microbiological methods for determining the presence of antibiotics

GOST 31658-2012 Skimmed milk - raw materials. Specifications

GOST 31694-2012 Food products, food raw materials. Method for determining the residual content of tetracycline antibiotics using high-performance liquid chromatography with a mass spectrometric detector

GOST 31903-2012 Food products. Express method for determining antibiotics

GOST 31979-2012 Milk and dairy products. Method for detection of vegetable fats in the fat phase by gas-liquid chromatography of sterols

GOST 32257-2013 Milk and dairy products. Method for determination of nitrates and nitrites

Note - When using this standard, it is advisable to check the validity of the reference standards in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet or the annual information index "National Standards", which was published as of January 1 of the current year , and on issues of the monthly information index "National Standards" for the current year. If the reference standard is replaced (changed), then when using this standard you should be guided by the replacing (changed) standard. If the reference standard is canceled without replacement, then the provision in which a reference is made to it is applied in the part that does not affect this reference.

3 Terms and definitions

This standard uses terms by, as well as the following terms with corresponding definitions:

3.1 production date: Date supplied by the manufacturer, used for in-process accounting and control and informing about the start of the cheese production process.

3.2 age of cheese: The period of time determined from the date of cheese production until the moment of its sale or processing.

3.3 cheese with a low second heating temperature: Cheese produced at a second heating temperature of 35°C to 43°C.

3.4 cheese with a high second heating temperature: Cheese produced at a second heating temperature of 48°C to 58°C.

4 Classification

4.1 Depending on the temperature of the second heating, cheeses are divided into cheeses:

With low temperature second heating;

With high temperature second heating.

4.2 Cheeses are produced in the following assortment:

With a low temperature of the second heating - Russian, Dutch, Kostroma, Yaroslavl, Estonian, Stepnoy, Uglich, Latvian;

With a high temperature of the second heating - Soviet, Swiss, Altai.

5 Technical requirements

5.1 Key indicators and characteristics

5.1.1 Cheeses are produced in accordance with the requirements of this standard according to technological instructions in compliance with the requirements of the sanitary legislation of the state that has adopted the standard.

5.1.2 In terms of shape, size and weight, cheeses must meet the requirements specified in Table 1.

5.1.3 In terms of organoleptic indicators, cheeses must meet the requirements specified in Table 2, with permissible deviations in accordance with A.2 (Appendix A).

Table 1

In centimeters
Name of cheese						Weight, kg
Soviet	Slight convexity of the top and bottom surfaces is allowed	From 48 to 50 incl.	From 18 to 20 incl.	From 12 to 17 inclusive.		From 11.0 to 18.0 incl.
Swiss	Slight convexity of the top and bottom surfaces is allowed			From 12 to 18 inclusive.	From 65 to 80 incl.	From 40.0 to 90.0 incl.
Altaic				From 12 to 16 inclusive.	From 32 to 36 incl.	From 12.0 to 18.0 incl.
Russian	Low cylinder with slightly convex side surface and rounded edges			From 12 to 16 inclusive.	From 32 to 38 incl.	From 10.5 to 18.0 incl.
				From 10 to 16 inclusive.	From 24 to 28 inclusive.	From 4.7 to 11.0 incl.
				From 5 to 12 inclusive.	From 12 to 18 inclusive.	From 1.0 to 2.5 incl.
	Rectangular block with slightly convex side surfaces and rounded edges	From 27 to 34 inclusive.	From 14 to 17 inclusive.	From 10 to 12 inclusive.		From 4.0 to 7.5 incl.
		From 32 to 34 incl.	From 15 to 17 inclusive.	From 10 to 12 inclusive.		From 5.0 to 7.5 inclusive.
Dutch	Spherical, with uniform draft			From 10 to 16 inclusive.	From 12 to 16 inclusive.	From 1.8 to 2.5 inclusive.
	Rectangular block with slightly convex side surfaces and rounded edges	From 24 to 30 inclusive.	From 12 to 15 inclusive.	From 9 to 12 inclusive.		From 2.5 to 6.0 incl.
Kostroma	Low cylinder with slightly convex side surface and rounded edges			From 8 to 11 inclusive.	From 24 to 28 inclusive.	From 3.5 to 7.5 inclusive.
Yaroslavsky	Tall cylinder, slightly oval cross-section allowed			From 25 to 35 inclusive.	From 8 to 10 incl.	From 2.0 to 3.0 incl.
Estonian				From 30 to 35 incl.	From 8 to 10 incl.	From 2.0 to 3.0 incl.
		From 26 to 28 inclusive.	From 26 to 28 inclusive.	From 9 to 11 inclusive.		From 6.5 to 9.5 inclusive.
Uglichsky	Rectangular block with slightly convex side surfaces and rounded edges	From 24 to 30 inclusive.	From 12 to 15 inclusive.	From 9 to 12 inclusive.		From 2.5 to 6.0 incl.
Latvian	A block with a square base, with slightly convex side surfaces and rounded edges	From 14 to 15 inclusive.	From 14 to 15 inclusive.	From 7 to 9 inclusive.		From 1.5 to 2.5 inclusive.

table 2

Name of cheese	Characteristics of the indicator
	Appearance	Taste and smell	Consistency
Soviet			Dense, moderate
Swiss	The crust is strong, smooth, without damage or wrinkles, slightly rough, covered with paraffin, polymer, combined compounds or polymer materials	Pronounced cheesy, sweetish, spicy		When cut, the cheese has a pattern consisting of round or oval-shaped eyes	From white to light yellow, uniform throughout the mass
Altaic	The crust is strong, smooth, without damage and a thick subcortical layer, covered with paraffin, polymer, combined compounds or polymer materials	Pronounced cheesy, sweetish, slightly spicy	Dense, moderately elastic, homogeneous throughout the mass	When cut, the cheese has a pattern consisting of round or oval-shaped eyes	From white to light yellow, uniform throughout the mass
Russian	The crust is strong, smooth, without damage and a thick subcortical layer, covered with paraffin, polymer, combined compounds or polymer materials		Moderately elastic, homogeneous throughout the mass. Slightly dense is allowed	When cut, the cheese has a pattern consisting of eyes of irregular and angular shape, evenly distributed throughout the mass.	From white to light yellow, uniform throughout the mass
Dutch		Pronounced cheesy, with pungency and slight sourness		When cut, the cheese has a pattern consisting of round, oval or angular eyes	From white to light yellow, uniform throughout the mass
Kostroma	The crust is smooth, thin, without damage and a thick subcortical layer, covered with paraffin, polymer, combined compounds or polymer materials	Moderately cheesy, sour	Elastic, homogeneous throughout the mass		From white to light yellow, uniform throughout the mass
Yaroslavsky	The crust is smooth, thin, without damage and a thick subcortical layer, covered with paraffin, polymer, combined compounds or polymer materials	Pronounced cheesy, slightly sour	Elastic, homogeneous throughout the mass	When cut, the cheese has a pattern consisting of round or oval-shaped eyes	From white to light yellow, uniform throughout the mass
Estonian	The crust is smooth, thin, without damage and a thick subcortical layer, covered with paraffin, polymer, combined compounds or polymer materials	Pronounced cheesy, slightly sour, light spice allowed	Elastic, homogeneous throughout the mass	When cut, the cheese has a pattern consisting of round or oval-shaped eyes	From white to light yellow, uniform throughout the mass
	The crust is smooth, thin, without damage and a thick subcortical layer, covered with paraffin, polymer, combined compounds or polymer materials	Pronounced cheesy, slightly sour, with some pungency	Elastic, slightly brittle when bending, homogeneous throughout the mass	When cut, the cheese has a pattern consisting of round or oval-shaped eyes	From white to light yellow, uniform throughout the mass
Uglichsky	The crust is smooth, thin, without damage and a thick subcortical layer, covered with paraffin, polymer, combined compounds or polymer materials	Moderately cheesy, slightly sour	Elastic, slightly brittle when bending, homogeneous throughout the mass	When cut, the cheese has a pattern consisting of round, oval or angular eyes, evenly spaced throughout the mass.	From white to light yellow, uniform throughout the mass
Latvian	The crust is smooth, elastic, without damage and a thick subcortical layer, covered with a thin layer of dried mucus	Pronounced cheesy, spicy, slightly ammoniacal	Elastic, homogeneous throughout the mass	When cut, the cheese has a pattern consisting of angular or oval-shaped eyes	From white to light yellow, uniform throughout the mass
Note - Serpyanka or perforation marks are allowed on the cheese rind.

5.1.4 Organoleptic characteristics of cheese (in points), as well as their packaging and labeling are assessed using a rating scale. The results are summed up in points, the quality of the cheese is determined based on the overall score and, depending on the score in accordance with Table 3, they are divided into grades: highest and first.

Table 3

Cheeses that have received a taste and smell rating of less than 34 points or an overall rating of less than 75 points, as well as those that do not meet the requirements of this standard in terms of shape, size, weight and physicochemical parameters, are not allowed for sale and are subject to further processing.

5.1.5 Cheeses with rancid, putrefactive and pronounced greasy, moldy taste and smell, the smell of petroleum products and chemicals, the presence of foreign inclusions, as well as cheeses that are blurred and swollen (lost their shape), affected by subcortical mold, with putrefactive wells and cracks are not subject to sale. , with deep stripping (more than 2 - 3 cm), with a heavily corroded crust, with a violation of the tightness of polymer materials, produced without applied coating, with a significant violation of polymer-paraffin and wax alloys, latex coatings, with the development of mold and other microorganisms on the surface of the cheese .

5.1.6 In terms of physical and chemical indicators, cheeses must meet the requirements specified in Table 4.

Table 4

In percentages
Name of cheese	Mass fraction			Active acidity, pH
	fat in terms of dry matter	moisture, no more	sodium chloride (table salt)
Soviet			From 1.5 to 2.5 inclusive.	From 5.40 to 5.70 inclusive.
Swiss			From 1.5 to 2.5 inclusive.
Altaic			From 1.5 to 2.0 incl.
Russian			From 1.3 to 1.8 inclusive.	From 5.15 to 5.35 inclusive.
Dutch	(globular) (squared)		From 1.5 to 3.0 incl.
Kostroma			From 1.5 to 2.5 inclusive.
Yaroslavsky			From 1.5 to 2.5 inclusive.	From 5.25 to 5.45 inclusive.
Estonian			From 1.5 to 2.5 inclusive.
			From 2.0 to 3.0 incl.
Uglichsky			From 1.5 to 2.5 inclusive.
Latvian			From 2.0 to 2.5 incl.	From 5.40 to 5.50 inclusive.

5.1.7 Cheeses are released for sale at an age, days, not less than:

It is allowed to produce Dutch cheese aged at least 45 days, which has received a total score of organoleptic indicators of at least 92 points, including 40 - 45 points for taste and smell.

5.1.8 The fat phase of the cheese must contain only cow's milk fat.

5.1.9 In terms of safety indicators (the content of potentially dangerous substances and microorganisms, including pathogenic ones), cheeses must comply with the standards established by.

5.2 Requirements for raw materials

5.2.1 Raw materials, functionally necessary components and materials, food additives used for the production of cheese must comply with safety requirements - as well as sanitary rules and regulations, hygienic standards in force in the territory of the state that has adopted this standard.

5.2.2 For the production of cheeses, the following basic raw materials, functionally necessary components and materials, and food additives are used.

5.2.2.1 Main raw materials:

Raw cow's milk in accordance with GOST 31449, highest and first grades, meeting the following requirements: the level of bacterial contamination according to the reductase test - not lower than 2nd class, rennet-fermentation test - not lower than 2nd class, the number of mesophilic aerobic and facultative anaerobic microorganisms - no more than 5·10 5 CFU/cm 3 , the number of somatic cells in 1 cm 3 - no more than 5·10 5 , the number of spores of mesophilic anaerobic lactate-fermenting bacteria for cheeses with a high temperature of the second heating Sovetsky, Swiss, Altai - no more than 2500 per 1 dm 3, for other semi-hard cheeses with a low temperature of the second heating - no more than 13,000 per 1 dm 3;

Raw skim milk according to GOST 31658, titratable acidity not more than 19°T;

Raw cream that meets the following requirements: the level of bacterial contamination according to the reductase test is not lower than class 2, the number of mesophilic aerobic and facultative anaerobic microorganisms is no more than 5·10 5 CFU/cm 3, the acidity of fat isolated from cream is from 1.5°K to 2.0°K, mass fraction of fat - from 10.0% to 58.0%, mass fraction of SNF - from 7.5% to 3.5%, density at a temperature of 20°C - from 1020.0 to 968.0 kg/m 3 ; acidity - from 19.0°T to 10.0°T, according to regulatory or technical documents in force in the territory of the state that has adopted the standard;

Table salt according to GOST 13830, not lower than first grade, ground, non-iodized (for salting grains, not lower than extra grade).

5.2.2.2 Functionally required components:

Bacterial starter cultures and concentrates of lactic acid bacteria, Brevibacterium linens, propionic acid bacteria, according to regulatory or technical documents in force in the territory of the state that has adopted the standard, ensuring the production of cheeses that meet the requirements of this standard;

milk-clotting enzyme preparations of animal origin in accordance with regulatory or technical documents in force in the territory of the state that has adopted the standard, ensuring the production of cheeses that meet the requirements of this standard.

5.2.2.3 Technological aids:

Calcium chloride (E509) according to regulatory or technical documents in force in the territory of the state that has adopted the standard intended for use in the food and pharmaceutical industries;

Calcium phosphate monosubstituted 1-water (E341) according to GOST 10091;

Drinking water according to regulatory documents in force in the territory of the state that has adopted the standard.

5.2.2.4 Food additives

Preservatives:

Potassium nitrate (E252) according to GOST 4217;

Sodium nitrate (E251) according to GOST 4168;

Lysozyme (E1105).

Food dyes:

- (β-carotene (E160a);

Annatto extracts (E160b).

5.2.2.5 Functionally necessary materials:

Polymer-paraffin and wax alloys; latex coatings, etc. according to regulatory or technical documents in force in the territory of the state that has adopted the standard, ensuring the production of cheeses that meet the requirements of this standard;

Polymer materials, multilayer bags for vacuum packaging, for packaging in a modified atmosphere and others according to regulatory or technical documents in force in the territory of the state that has adopted the standard, ensuring the production of cheeses that meet the requirements of this standard.

5.2.2.6 It is allowed to use preservatives for treating the surface of cheeses: sorbic acid (E200), sodium sorbate (E201), potassium sorbate (E202) and other similar preparations in accordance with regulatory or technical documents in force in the territory of the state that has adopted the standard, permitted for use in in the prescribed manner.

5.2.3 It is allowed to use similar basic raw materials, functionally necessary ingredients and materials, food additives that are not inferior in quality characteristics listed in 5.2.2 and comply with the safety standards established by -.

5.3 Marking

5.3.1 Consumer information that meets the requirements and is placed on the cheese using a label or indicated directly on the packaging material.

5.3.2 Additionally, if necessary, the brewing number and production date are applied to each wheel of cheese in the following ways:

By melting the indicated designations with a special marker;

By pressing casein or plastic numbers into the cheese dough;

An imprint of metal numbers made from materials approved for contact with food products in the prescribed manner on the territory of the state that has adopted the standard.

It is allowed to apply the brewing number and production date using a stamp on the cheese or casein base with indelible paint approved for contact with food products in the prescribed manner in the territory of the state that has adopted the standard.

When packing cheese in plastic bags or films, it is allowed to put the brewing number and production date on the bags or film using a stamp with indelible paint or by gluing a label.

5.3.3 The date of manufacture may be applied in any way that ensures its clear indication.

5.3.4 Information on the nutritional value of cheeses is given in Appendix B.

5.3.5 Labeling of transport packaging is carried out in accordance with the requirements established by and.

Marking on transport packaging is applied by gluing a printed label, or using a stencil, marker or other device that ensures its clear reading.

5.3.6 Handling signs: “Keep away from sunlight”, “Temperature limitation”, “Keep away from moisture” are applied in accordance with GOST 14192.

5.3.7 Labeling of cheeses sent to the Far North and similar areas is in accordance with GOST 15846.

5.4 Packaging

5.4.1 Packaging materials and transport packaging must comply with the requirements and documents in accordance with which they are manufactured, and ensure the preservation of the quality and safety of cheeses during transportation, storage and sale.

5.4.2 Before placing in transport packaging, cheeses are packed in wrapping paper in accordance with GOST 8273, grades A, B, O 1, O 2, D; vegetable parchment according to GOST 1341, grades B, V; subparchment according to GOST 1760, grade P; in polymer materials; liner bags made of paper or polymer materials and other packaging materials approved for use in the prescribed manner on the territory of the state that has adopted the standard.

It is allowed not to line the transport packaging if the cheese is packed in plastic bags.

5.4.3 Cheeses are placed in dense plank and non-separable wooden boxes in accordance with GOST 10131, or multi-turn wooden wooden and sheet metal boxes in accordance with GOST 11354.

It is allowed to place cheeses in containers without partitions.

5.4.4 Cheeses are placed in boxes made of corrugated cardboard in accordance with GOST 13511, GOST 13513, boxes made of container flat glued cardboard in accordance with GOST 13515.

5.4.5 The flaps of cardboard boxes are covered with paper-based adhesive tape in accordance with GOST 18251 or polyethylene tape with an adhesive layer in accordance with GOST 20477.

5.4.6 Cheeses of the same batch, one name, one variety, one production date and one brewing number are placed in each box. It is allowed to place cheese of a specific name, different brewing numbers and dates of production in transport containers with the marking “prefabricated”.

5.4.7 The gross weight of a unit of transport packaging should not exceed 25 kg for boxes made of wood and wood materials, 20 kg for boxes made of corrugated cardboard, except for Swiss cheese.

5.4.8 Limits of permissible negative deviations of net weight from nominal net weight - according to GOST 8.579.

5.4.9 It is permitted to use other packaging materials and transport packaging that are permitted for contact with food products in the prescribed manner on the territory of the state that has adopted the standard.

5.4.10 Packaging of cheeses sent to the Far North and equivalent areas - in accordance with GOST 15846.

6 Acceptance rules

6.1 Acceptance rules - according to GOST 26809.

6.2 Cheeses are controlled according to the quality and safety indicators provided for in section 5, in accordance with the production control program approved in the prescribed manner.

7 Control methods

7.1 Methods of sampling and preparation of samples for analysis - according to GOST 9225, GOST 26809, GOST 26929.

7.2 The quality of packaging, correct labeling, shape and appearance of cheese are determined by examining a sample selected in accordance with GOST 26809.

7.3 The dimensions of the cheese are determined by measuring the linear dimensions of one of the heads from each unit of transport packaging included in the sample, using a metal measuring ruler in accordance with GOST 427.

For cheese heads with convex side edges, the height of the head is determined using a caliper in accordance with GOST 166.

7.4 Determination of net weight - according to GOST 3622.

7.5 Organoleptic indicators are determined in accordance with Appendix A.

The determination of organoleptic characteristics of cheese is carried out at the air temperature in the room (202) ° C and the temperature of the analyzed cheese (18 ± 2) ° C, measured in accordance with the requirements of GOST 3622.

7.6 Determination of the mass fraction of fat in terms of dry matter - according to GOST 5867 (section 2).

7.7 Determination of the mass fraction of moisture - according to GOST 3626.

7.8 Determination of the mass fraction of sodium chloride - according to GOST 3627.

7.9 The age of cheese is determined from the date of production.

7.10 Determination of the mass fraction of sorbic acid - according to GOST 240 (section 3 of Appendix 3) or documents valid in the territory of the state that has adopted the standard.

7.11 The mass fraction of dyes is determined by calculation or according to documents valid in the territory of the state that has adopted the standard.

7.12 Mass fraction of nitrates and nitrites in cheese [in the case of using sodium (potassium) nitrate] - according to GOST 32257.

7.13 Determination of microbiological indicators:

Bacteria of the coli group - according to GOST 9225;

Staphylococcus aureus - according to GOST 30347;

Pathogenic microorganisms, including salmonella - according to GOST 30519;

Listeria monocytogenes - according to documents valid in the territory of the state that has adopted the standard.

7.14 Determination of toxic elements:

Lead - according to GOST 26932, GOST 30178, GOST 30538 and documents valid in the territory of the state that has adopted the standard;

Arsenic - according to GOST 26930, GOST 30538 and documents valid in the territory of the state that has adopted the standard;

Cadmium - according to GOST 26933, GOST 30178, GOST 30538 and documents valid in the territory of the state that has adopted the standard;

Mercury - according to GOST 26927 and documents valid in the territory of the state that has adopted the standard.

7.15 Determination of the content of mycotoxins (aflatoxin M 1) - according to GOST 30711 and documents valid in the territory of the state that has adopted the standard.

7.16 Determination of pesticide content - according to GOST 23452 and documents valid in the territory of the state that has adopted the standard.

7.17 Definition of antibiotics - according to GOST 31502, GOST 31694, GOST 31903 and documents valid in the territory of the state that has adopted the standard.

7.18 Determination of the content of radionuclides and dioxins - according to documents valid in the territory of the state that has adopted the standard.

7.19 Determination of the content of staphylococcal enterotoxins (if staphylococci S. aureus are detected in the standardized mass of cheese) - according to documents valid in the territory of the state that has adopted the standard.

7.20 Adulteration of the fat phase of cheese with fats of non-dairy origin is established according to GOST 31979.

8 Transportation and storage

8.1 Cheeses are transported in covered vehicles in accordance with the cargo transportation rules in force for the corresponding type of transport.

Transportation of cheeses in packaged form - in accordance with the requirements for transporting dairy products in transport packages, as well as in accordance with GOST 21650, GOST 24597, GOST 26663.

8.2 Cheeses are stored at a temperature from minus 4°C to 0°C and relative air humidity from 85% to 90% inclusive, or at a temperature from 0°C to 6°C and relative air humidity from 80% to 85% inclusive.

8.3 Cheeses are stored at the manufacturing plant on racks; cheeses packed in transport packaging are stored in stacks with slats laid every two to three rows of boxes or on pallets. A passage with a width of 0.8 to 1.0 m is left between the folded stacks, and the ends of the package with markings on them should face the passage.

Storing cheeses together with other food products with a specific odor in the same chamber is not allowed.

8.4 Transportation and storage of cheeses intended for shipment to the Far North and equivalent areas - in accordance with GOST 15846.

The shelf life of a particular type of cheese from the moment the technological process is completed is set by the manufacturer, taking into account the requirements of regulatory legal acts in the field of food safety.

8.6 The temperature of cheeses when sold from enterprises and the conditions for their transportation must comply with the requirements of 8.2.

* The indicator of the mass fraction of moisture in the fat-free substance is not subject to control.

Appendix A
(required)

Organoleptic evaluation of cheeses

A.1 The organoleptic characteristics of cheeses, as well as their packaging and labeling, are assessed on a 100-point scale in accordance with the requirements of Table A.1.

Table A.1

A.2 The scale for assessing organoleptic indicators, packaging quality and correct labeling of cheeses is given in Table A.2.

Table A.2

Name and characteristics of the indicator	Cheeses with high temperature heating	Cheeses with low temperature of the second heating	Cheeses with low temperature second heating, maturing with the participation microflora of cheese mucus
Taste and smell (45 points)
Excellent (meets the requirements of Table 1)
Good (less cheesy)
Good taste, but weak aroma
Satisfactory (slightly cheesy)
Weak bitter
Moderate bitter
Weak stern
Moderate stern
Stern
Sharply sour
Outsider
Greasy
Consistency (25 points)
Excellent (meets the requirements of Table 1)
Good (less elastic, slightly mealy)
Satisfactory (less elastic, slightly plastic, mealy)
Rubbery
Incoherent
Tiny
Pricking (self-propelled)
Smearing
Plastic
Color (5 points)
Uniform
Uneven
Drawing (10 points)
Uneven (by location)
Slit-shaped
Lack of eyes Small eyes (less than 5 mm in diameter)
Reticulate
Spongy
Not typical for a particular type of cheese
Appearance (10 points)
Characteristic for cheese of a specific name in accordance with Table 1
Damaged coating
Damaged crust
Slightly misshapen cheeses
Rotten crust
Packaging and labeling
Good: packaging is correct, labeling is clear
Satisfactory: slightly damaged packaging, unclear markings
Note - If there are two or more defects for each of the indicators (taste and smell, consistency, pattern, appearance), the score reduction should be carried out according to the most devaluing defect.

Appendix B
(informative)

Information data on the nutritional and energy value of 100 g of cheese

B.1 Information data on the nutritional and energy value of 100 g of cheese are given in Table B.1.

Table B.1

Name of cheese			Energy value (calorie content), kJ/kcal
Soviet
Swiss
Altaic
Russian
Dutch mass fraction of fat in terms of dry matter 50.0%
Dutch mass fraction of fat in terms of dry matter 45.0%
Kostroma
Yaroslavsky
Estonian
Uglichsky
Latvian

Bibliography

INTERSTATE STANDARD

HARD rennet cheeses

TECHNICAL CONDITIONS

Official publication

Standardinform

UDC 637.1:006.354

INTERSTATE

Group H17

STANDARD

HARD rennet cheeses

Specifications

Hard rennet cheeses. Specifications

MKS 67.100.30 OKP 92 2511; 92 2512

Date of introduction 07/01/86

This standard applies to hard rennet cheeses made from cow's milk.

1. RANGE, SHAPE, SIZES AND WEIGHT

1.1. Hard rennet cheeses are divided into:

pressed, with a high temperature of the second heating: Soviet, Swiss, Altai; pressed, with a low temperature of the second heating: Dutch round, Dutch bar, Kostroma, Yaroslavl, Estonian, steppe, Uglich;

self-pressing, with a low temperature of the second heating, ripening with the participation of cheese mucus microflora: Latvian.

1.2. In terms of shape, size and weight, cheeses must meet the requirements specified in the table. 1. * ★

Table 1

Name		Size, cm				Weight, kg
Soviet	A rectangular block with slightly convex side surfaces and rounded edges. Slight convexity of the top and bottom surfaces is allowed
Swiss	A low cylinder with a slightly convex side surface and rounded edges. Slight convexity of the top and bottom surfaces is allowed
Altaic
Dutch	Spherical with uniform settlement
Dutch squared	Rectangular block with slightly convex side surfaces and rounded edges
Kostroma	Low cylinder with slightly convex side surface and rounded edges

Official publication Reproduction prohibited

© Standards Publishing House, 1985 © Standartinform, 2008

Continuation of the table. 1

Name		Size, cm				Weight, kg
Yaroslavsky	Tall cylinder, slightly oval cross-section allowed
Estonian
Uglichsky	Rectangular block with slightly convex side surfaces and rounded edges
Latvian	A block with a square base, with slightly convex side surfaces and rounded edges

Note. When pressing cheese without napkins, sharper edges are allowed.

2. TECHNICAL REQUIREMENTS

2.1. Cheeses must be produced in accordance with the requirements of this standard for technological instructions, in compliance with sanitary rules approved in the prescribed manner.

2.2. For the production of cheeses, the following raw materials and basic materials must be used: prepared cow's milk that meets the requirements for milk for

cheese making;

cream and skim milk obtained from cow's milk, meeting the requirements for milk for cheese making;

bacterial starter and bacterial preparations, biological preparation (hydrolysate) and hydrolyzed bacterial starter - according to regulatory and technical documentation;

milk-clotting enzyme preparations approved for use by the USSR Ministry of Health;

table salt - according to GOST 13830*, not lower than first grade, ground, non-iodized; for salting in grain not lower than “Extra” grade; potassium nitrate - according to GOST 4217;

technical potassium nitrate - according to GOST 19790, grades A, B, B of the highest quality category; sodium nitrate - according to GOST 4168;

technical calcium chloride - according to GOST 450, not lower than first grade; calcium chloride - according to TU 6-09-4711; calcium chloride 2-water - according to TU 6-09-5077;

compositions for coating the surface of cheeses, polymer films approved for use by the USSR Ministry of Health for these purposes.

2.3. In terms of physical and chemical indicators, cheeses must meet the requirements specified in table. 2.

(Changed edition, Amendment No. 2, 3).

table 2

Note. In some cases, a deviation in the mass fraction of fat in the dry matter of the product was allowed up to 2% in a downward direction compared to that established by this standard before January 1, 1987.

2.4. Cheeses must be produced for sale at an age, days, not less than:

Estonian -30;

Kostroma -45;

Dutch bar, Yaroslavl, Uglich, Latvian -60;

Dutch round, steppe -75;

Soviet -90;

Altai -120;

Swiss -180.

It is allowed to produce for sale Dutch round and Dutch block cheeses aged at least 45 days, produced using an increased dose of starter culture and receiving a total score of organoleptic quality indicators of at least 92 points. The age of cheese is determined from the date of production.

2.5. In terms of organoleptic indicators, cheeses must meet the requirements specified in table. 3.

Table 3

Name	Organoleptic indicators
	Appearance	Taste and smell	Consistent		Dough color
Soviet	The crust is strong, smooth, without damage and without a thick subcortical layer, covered with paraffin, polymer, combined compounds or polymer films under vacuum. Serpyanka prints are allowed on the surface.	Pronounced cheesy, sweetish, slightly spicy	The dough is plastic, homogeneous

Continuation of the table. 3

	Organoleptic indicators
Name	Appearance		Consistent		Dough color
Swiss	The crust is strong, smooth, without		Sludge dough	Cheese on the cut	From white to
	damage and wrinkles, slightly		stic, one-	has a drawing, co-	faint yellow
	ka rough from the imprint -	sweet, sweet	native	peephole	uniform in
	mi serpyanka. On a surface	forged-straight		round or oval	the whole mass
	durable dry allowed			shape, equal-
	grayish-white coating.			regularly located
	It is allowed to coat cheese with paraffin, polymer or combination			throughout the mass
	compositions
Altaic	The crust is strong, smooth, without		Sludge dough	Cheese on the cut	From white to
	damage and without thick		stic, one-	has a drawing, co-	faint yellow
	subcortical layer, covered	sweet, sweet	native	peephole	uniform in
	paraffin, polymer-			round or slightly	the whole mass
	mi or combined	slightly straight		oval shape,
	compositions. On the surface up to			evenly spaced
	imprints of serpentine			laid down throughout
Dutch	The crust is smooth, thin, without		The dough is flat	Cheese on the cut	From white to
	damage and without thick			has a drawing, co-	faint yellow
	subcortical layer, covered	ny, with na-	slightly scrap-	peephole	uniform in
	special paraffin	the presence of the rest	something on bend-	round, oval	the whole mass
	mi, polymer, combination	companies and leg-	be, homogeneous	or angular shape
	formulations or	some sour		we, evenly
	polymer films under wa-			located along
				the whole mass
Dutch squared
Kostroma	The crust is smooth, thin, without	Moderately	The dough is not	Cheese on the cut	From white to
	damage and without thick		soft plastic	has a drawing, co-	faint yellow
	subcortical layer, covered		tic, one-	peephole	uniform in
	special paraffin		native	round or oval	the whole mass
	mi, polymer, combination			shape, equal-
	formulations or			regularly located
	polymer films under vacuum			throughout the mass
Yaroslavsky	The crust is smooth, thin, without		The dough is not	Cheese on the cut	From white to
	damage and without thick		soft plastic	has a drawing, co-	faint yellow
	subcortical layer, covered	ny, slightly	tic, one-	peephole	uniform in
	special paraffin	sourish	native	round, oval	the whole mass
	mi, polymer, combined compositions or polymer films under vacuum
Estonian	The crust is smooth, thin, without		The dough is flat	Cheese on the cut	From white to
	damage and without thick		stic, one-	has a drawing, co-	faint yellow
	subcortical layer, covering	ny, slightly	native	peephole	uniform in
	melting with special paraffin			round, slightly	the whole mass
	vy, polymer, combi-	ty, permissible		oval shape,
	nirovannye compositions or	repents on-		evenly spaced
	polymer films under	the presence of leg-		laid down throughout
	vacuum	what spices

Continuation of the table. 3

	Organoleptic indicators
Name	Appearance	Taste and smell	Consistent		Dough color
		Pronounced cheesy, slightly sour, with some pungency	plastic, slightly brittle when bending, homogeneous	When cut, the cheese has a pattern consisting of round or oval-shaped eyes, evenly spaced throughout the mass.	White to slightly yellow, uniform throughout
Uglichsky	The crust is smooth, thin, without damage and without a thick subcortical layer, covered with special paraffin, polymer, combined compounds or polymer films under vacuum	Moderately cheesy, slightly sour	The dough is soft, slightly brittle at the bend, homogeneous	When cut, the cheese has a pattern consisting of round, oval or angular eyes located throughout the mass	White to slightly yellow, uniform throughout
Latvian	The crust is smooth, elastic, without damage, without a thick subcortical layer, covered with a thin layer of mucus	Pronounced cheesy, spicy, slightly ammoniacal	The dough is plastic, soft, homogeneous	When cut, the cheese has a pattern consisting of angular or oval-shaped eyes located throughout the mass	White to slightly yellow, uniform throughout

Notes:

1. When pressing without napkins, perforation marks are allowed on the surface of the cheese.

2. Cheeses must be free of foreign tastes and odors that are not characteristic of this type of cheese.

2.6. Organoleptic indicators of cheese quality, as well as packaging and labeling, are assessed using a 100-point system in accordance with Table. 4.

Table 4

Note. Dutch cheeses approved for sale with a ripening period of at least 45 days must have a score based on the following indicators:

taste and smell -45-40;

consistency -25-23;

figure -10-9;

dough color -5;

appearance -Yu;

packaging and labeling -5.

2.7. Cheeses are assessed according to quality indicators, packaging and labeling condition in accordance with Table. 5. The assessment results are summed up in points.

Table 5

1. Excellent

2. Good

3. Good taste, but weak aroma

4. Satisfactory (weakly expressed)

5. Low bitterness

6. Low feed

8. Stern

9. Musty

10. Gorky

11. Greasy taste

12. Excellent

13. Good

14. Satisfactory

15. Hard (rough)

16. Rubbery

17. Incoherent (loose)

18. Tiny

19. Pricking (self-propelled)

20. Normal

21. Uneven

Consistency (25 points)

Drawing (10 points)

Appearance (10 points)

Continuation of the table. 5

Name and characteristics of the indicator	Cheeses are pressed, with a high temperature of the second heating		Cheeses are pressed, with a low second heating temperature		Self-pressing cheeses, with a low second heating temperature, ripening with the participation of cheese mucus microflora
		Points		Points		Points
33. Damaged crust
34. Slightly deformed
35. Rotted crust

Packaging and labeling (5 points)

Note. If there are two or more defects for each of the indicators of the scoring table (“taste and smell”, “consistency”, “pattern”, “appearance”), a discount is given for the most devaluing defect.

2.8. Depending on the overall score, cheeses belong to one of the varieties indicated in the table. 6.

Table 6

Note. Cheeses that receive a taste and smell score of less than 34 points or an overall score of less than 75 points, as well as those that do not meet the standard requirements for size, shape, weight and physicochemical indicators, are not allowed for sale, but are subject to industrial processing for food purposes.

2.9. Cheeses with rancid, rotten, putrefactive and pronounced greasy, moldy taste and smell, the smell of petroleum products, chemicals and the presence of foreign inclusions, as well as cheeses that are blurred and swollen (lost their shape), affected by subcortical mold, or with putrefactive wells are not allowed for sale. cracks, with deep strippings (more than 2-3 cm), with a heavily weathered rind, subject to waxing, but released without paraffin, with a violation of the tightness of the film and with the development of mold and other microflora on the surface of the cheese under the film.

3. ACCEPTANCE RULES AND TEST METHODS

3.1. Acceptance rules, sampling methods and their preparation for analysis - in accordance with GOST 26809. Control of the content of toxic elements, mycotoxins, antibiotics and pesticides

carried out in the prescribed manner.

(Changed edition, Amendment No. 1, 3).

3.2. Determination of the mass fraction of table salt in cheese is carried out periodically at least once a month - according to GOST 3627.

3.3. Determination of the mass fraction of moisture - according to GOST 3626, fat - according to GOST 5867*.

(Changed edition, Amendment No. 3).

3.4. Organoleptic evaluation of cheese is carried out at product temperature (18+2) °C.

4. LABELING, PACKAGING, TRANSPORTATION AND STORAGE

4.1. Each cheese must indicate: the date of production (day, month), the number of cheese cooking (the numbers are located in the center of the top sheet of the cheese) and the production mark, consisting of the following designations:

mass fraction of fat in dry matter, percentage;

manufacturer numbers;

abbreviated name of the region (region, republic) in which the enterprise is located (symbols approved in the prescribed manner).

The production mark is applied to the cheese with indelible harmless paint approved by the USSR Ministry of Health using a stamp, and the production date and cooking number are applied by pressing casein or plastic numbers into the cheese dough or imprinting metal numbers approved by the USSR Ministry of Health for contact with food products.

The shape and size of the production brand are determined depending on the mass fraction of fat in the dry matter of the cheese in accordance with the table. 7.

Table 7

Mass fraction of fat in dry cheese substance, %	Name of cheese	Stamp shape	Brand size
	Soviet, Swiss, Altai		Square side 60 mm
	Dutch round		Square side 23 mm
	Dutch Brusco-	Correct eight	The greatest distance between
	vyy, Kostroma, steppe	migon	with opposite corners 60 mm
	Yaroslavsky, Estonian	Correct eight	The greatest distance between
	cue, Uglich, Latvian	migon	with opposite corners 30 mm

The number and order of stamps on the cheese are indicated in the drawing. 1-11.

The mark is applied to one of the cheese sheets closer to the end surface.

On Latvian cheese, the production mark and date of production can be applied to parchment (GOST 1341) or sub-parchment (GOST 1760), in which the cheeses must be wrapped before packing in wooden boxes.

In addition to the indicated marking, it is allowed to stick a label approved in the prescribed manner on the cheese.

When packaging cheese in polymer films, the production mark may be applied directly to the film. In addition, it is allowed to apply a colorful label to the film with the following designations:

names of cheese;

mass fraction of fat in the dry matter of cheese, in percent;

name of the ministry.

When applying all the necessary markings to the film (at the film manufacturer) using continuous printing, the production mark is located in one or more places on the film in the center of the cheese sheet.

4.2. Cheeses must be packed in wooden boxes - in accordance with GOST 10131 and wooden drums - in accordance with TU 10-10-04-05.

Soviet, Dutch, Stepnoy, Yaroslavl, Kostroma, Estonian, Uglich and Latvian cheeses are packaged in containers with partitions. It is allowed to pack cheeses in containers without partitions.

Before packaging, cheeses are wrapped in wrapping paper in accordance with GOST 827 3 or parchment in accordance with GOST 1341, or sub-parchment in accordance with GOST 1760.

Cheeses of the same name, variety, production date and brewing number are placed in each box or drum. It is allowed to package cheeses of different production dates with the “prefabricated” marking.

For the sale of cheeses within regions and republics that do not have regional divisions in which they are produced, and for single-city transportation, it is allowed to pack cheeses in cardboard boxes - in accordance with GOST 13511 and GOST 13513.

4.3. A marking with the designation is applied to one of the end sides of the container with cheese using indelible paint using a stencil or by gluing a label:

trademark of the enterprise (association) and (or) name (number) of the manufacturer, base, refrigerator with the index of the region (region, republic); names of cheese and variety; brewing numbers and production dates; serial number of the place from the beginning of the month; net, gross, container weight and quantity of packaged cheeses; mass fraction of fat in the dry matter of cheese, in percent; symbols of this standard; price list number of the container.

The sale of hard rennet cheeses in the retail trade network must be carried out with information on the nutritional (fat, protein and vitamins A, B 2) and energy value of 100 g of the product from 01/01/88.

(Changed edition, Amendment No. 2).

4.4. Transport marking with the application of the manipulation sign “Keep away from sunlight” - in accordance with GOST 14192.

4.5. Transportation of cheeses must be carried out by all types of transport in covered vehicles in accordance with the rules for the transportation of goods in force for the relevant type of transport, and in packaged form - in accordance with GOST 24597.

4.6. When transporting cheese from factories to industrial bases and refrigerators, it is allowed to use reusable containers or special containers.

4.7. Packaging, labeling, transportation and storage of cheeses sent to the Far North and equivalent areas - in accordance with GOST 15846.

4.8. Cheeses are stored at a temperature from minus 4 °C to 0 °C and a relative air humidity of 85%-90% or at a temperature from 0 °C to 8 °C and a relative air humidity of 80%-85%. The quality of the cheese is checked at least once every 30 days. Based on the results of these checks, a decision is made on the possibility of further storage of cheeses without reducing their score.

4.9. Cheeses should be stored on racks or packed in containers stacked on slats and pallets. A passage 0.5 m wide is left between the folded stacks, and the ends of the containers with markings on them should be facing the passage.

4.10. Storing cheese together with fish, smoked meats, fruits, vegetables and other food products with a specific odor in the same chamber is not allowed.

LOCATION OF BRANDS ON CHEESE

Soviet

Altaic

Dutch bar

Swiss

Dutch round

Kostroma

Yaroslavsky

Estonian

Uglichsky

Latvian

INFORMATION DATA

1. DEVELOPED AND INTRODUCED by the Ministry of Meat and Dairy Industry of the USSR DEVELOPERS

N. P. Zakharova, Ph.D. tech. sciences; L.K. Maryinskaya, Ph.D. tech. sciences; V. K. Nebert, Ph.D. tech. sciences; R. P. Vinogradova, Ph.D. tech. sciences; T. D. Telegina; A. I. Goncharov, Ph.D. tech. sciences; Yu. P. Andrianov, Ph.D. tech. sciences

2. APPROVED AND ENTERED INTO EFFECT by Resolution of the USSR State Committee on Standards dated July 23, 1985 No. 2306

3. INSTEAD GOST 7616-55

4. REFERENCE REGULATIVE AND TECHNICAL DOCUMENTS

	Item number		Item number
		GOST 15846-2002
GOST 1341-97		GOST 19790-74
GOST 1760-86		GOST 23452-79
GOST 3626-73		GOST 24597-81
GOST 3627-81		GOST 26809-86
GOST 4168-79		GOST 26927-86
GOST 4217-77		GOST 26930-86
GOST 5867-90		GOST 26931-86
GOST 8273-75		GOST 26932-86
GOST 10131-93		GOST 26933-86
GOST 13511-2006		GOST 26934-86
GOST 13513-86		TU 6-09-4711-81
GOST 13830-91		TU 6-09-5077-87
GOST 14192-96		TU 10-10-04-05-89

5. The validity period was removed by Decree of the State Standard of the USSR dated December 29, 1991 No. 2396

6. EDITION (September 2008) with Amendments No. 1, 2, 3, approved in January 1986, May 1987, July 1990 (IUS 6-86, 8-87,10-90)