Specification for mozzarella cheese. Italian cheeses
GOST 32263-2013
Group H17
INTERSTATE STANDARD
CHEESES SOFT
Specifications
Soft cheeses. Specifications
ISS 67.100.30
Introduction date 2015-07-01
Foreword
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 the development, adoption, application, renewal and cancellation
About the standard
1 DEVELOPED by the State Scientific Institution "All-Russian Scientific Research Institute of Butter and Cheese Making" of the Russian Academy of Agricultural Sciences (GNU VNIIMS of the Russian Agricultural Academy)
2 INTRODUCED by the Federal Agency for Technical Regulation and Metrology (Rosstandart)
3 ADOPTED by the Interstate Council for Standardization, Metrology and Certification (Minutes of November 14, 2013 N 44)
Voted to accept:
Short name of the country according to MK (ISO 3166) 004-97 | Abbreviated name of the national standards body |
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Armenia | Ministry of Economy of the Republic of Armenia |
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Kazakhstan | State Standard of the Republic of Kazakhstan |
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Kyrgyzstan | Kyrgyzstandart |
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Russia | Rosstandart |
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Uzbekistan | Uzstandard |
4 By order of the Federal Agency for Technical Regulation and Metrology of November 22, 2013 N 2070-st, the interstate standard GOST 32263-2013 was put into effect as a national standard Russian Federation from July 1, 2015
5 This standard has been developed based on the application of GOST R 53379-2009
6 INTRODUCED FOR THE FIRST TIME
Information about changes to this standard is published in the annual information index "National Standards", and the text of changes and amendments - in the monthly information index "National Standards". In case of revision (replacement) or cancellation of this standard, a corresponding notice will be published in the monthly information index "National Standards". Relevant information, notification 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
THE AMENDMENT IS MADE, published in IUS N 3, 2015
Amended by database manufacturer
1 area of use
1 area of use
This standard applies to soft cheeses (Russian Camembert, Lyubitelsky, Adygeisky, Smoked Adygeisky, Moale, Ostankinsky, Klinkovy) made from milk and/or dairy products, without or with the addition of by-products of milk processing, intended for direct consumption or further processing.
Security Requirements soft cheeses, are set out in 4.1.9 and 4.1.10, quality requirements - in 4.1.1-4.1.8, marking requirements - in 4.3.
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 kind during their production, packaging, sale and import
GOST 166-89 Calipers. Specifications
GOST 240-85 Margarine. General specifications
GOST 427-75 Measuring metal rulers. Specifications
GOST 745-2003 Aluminum foil for packaging. 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 the determination of sodium chloride
GOST 4234-77 Reagents. Potassium chloride. Specifications
GOST 4495-87 Whole milk powder. Specifications
GOST 5867-90 Milk and dairy products. Methods for determining fat
GOST 9225-84 Milk and dairy products. Methods of microbiological analysis
GOST 10091-75 Reagents. Calcium phosphate monosubstituted 1-water. Specifications
GOST 10131-93 Boxes made of wood and wood-based materials for products food industries industry, agriculture and matches. Specifications
GOST 10970-87 Skimmed milk powder. Specifications
GOST 11354-93 Reusable boxes made of wood and wood materials for products of the food industry and agriculture. Specifications
GOST 13358-84 Wooden boxes for canned food. 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 13516-86 Corrugated cardboard boxes for canned food, preserves and food liquids. Specifications
GOST 13830-97 Edible table salt. General specifications
GOST 14192-96 Marking of goods
GOST 15846-2002 Products shipped to the Far North and equivalent areas. Packaging, marking, 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 of fastening packaged cargoes in overpacks. General requirements
GOST 23285-78 Transport packages for foodstuffs and glass containers. Specifications
GOST 23452-79 Milk and dairy products. Methods for determination of residual amounts of organochlorine pesticides
GOST 24597-81 Packages of packaged goods. Main parameters and dimensions
GOST 26663-85 Transport packages. Formation using packaging tools. Are common technical requirements
GOST 26809-86 Milk and dairy products. Acceptance rules, sampling methods and preparation of samples for analysis
GOST 26927-86 Food raw materials and products. Methods for the determination of mercury
GOST 26929-94 Food raw materials and products. Sample preparation. Mineralization to determine the content of toxic elements
GOST 26930-86 Food raw materials and products. Arsenic determination method
GOST 26932-86 Food raw materials and products. Lead determination methods
GOST 26933-86 Food raw materials and products. Methods for the determination of cadmium
GOST 29045-91 Spices. Fragrant pepper. Specifications
GOST 29047-91 Spices. Carnation. Specifications
GOST 29049-91 Spices. Cinnamon. Specifications
GOST 29050-91 Spices. Pepper black and white. Specifications
GOST 29055-91 Spices. Coriander. Specifications
GOST 29056-91 Spices. Caraway. Specifications
GOST 30178-96 Food raw materials and products. Atomic absorption method for the determination of toxic elements
GOST 30347-97 Milk and dairy products. Methods for determining Staphylococcus aureus
GOST 30519-97 Food products. Methods for the detection of bacteria of the genus Salmonella
GOST 30538-97 Food products. Method for determining toxic elements by atomic emission method
GOST 30711-2001 Food products. Methods for the detection and determination of the content of aflatoxins B and M
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 material. 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 the determination of antibiotics
GOST 31979-2012 Milk and dairy products. Detection method vegetable fats in the fat phase by gas-liquid chromatography of sterols
GOST 32258-2013 Milk and dairy products. Method for determining the mass fraction of benzo (a) pyrene
Note - When using this standard, it is advisable to check the validity of 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 (modified), then when using this standard, you should be guided by the replacing (modified) standard. If the referenced standard is canceled without replacement, the provision in which the reference to it is given applies to the extent that this reference is not affected.
(Amendment. IUS N 3-2015).
3 Terms and definitions
In this standard, the terms according to , as well as the following term with the appropriate definition are used:
3.1 production date: Date entered by the manufacturer, used for in-house accounting and control, and informing about the moment of commencement technological process cheese production.
4 Technical requirements
4.1 Main indicators and characteristics
4.1.1 Soft cheeses are made in accordance with the requirements of this International Standard. technological instructions in compliance with the requirements and sanitary legislation.
4.1.2 In terms of shape, size and weight, soft cheeses must comply with the requirements specified in Table 1.
Table 1
Name of the cheese | cheese shape | Size, cm | Weight, kg |
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width | ||||||
Russian camembert | Low cylinder | |||||
half cylinder | ||||||
Amateur | Low cylinder | |||||
Ostankinsky | Low cylinder | |||||
half cylinder | ||||||
Bladed | Wedge with rounded edges | Sharp end 4-7, blunt end 10-14 | Thickness 3-5 | |||
Adyghe and Adyghe smoked | Low cylinder with slightly convex side surface and rounded edges | |||||
Rectangular bar with slightly convex side surfaces and rounded edges | ||||||
Bar with a square base | ||||||
4.1.3 It is allowed to sell soft cheeses in packaged form in the form of slices, bars, cubes, sectors, etc., with a net weight of 0.1 to 1.0 kg.
4.1.4 In terms of organoleptic characteristics, soft cheeses must meet the requirements specified in Table 2.
table 2
Name of the cheese | Characteristic |
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Appearance | Taste and smell | Consistency | |||
Russian camembert | The cheese is packed in varnished or laminated foil. The outer layer is compacted, elastic, covered with white mold mycelium, soft to the touch. Slight deformation is allowed | Pure, fermented milk, with a slightly mushroom or pronounced mushroom flavor. Slight bitterness allowed | Slightly smearing in the subcortical layer is allowed, with the presence of a small core (no more than 1.5 cm) in the center of a denser cheese dough | The picture is missing. Allowed presence a small amount small eyes and voids of irregular shape | White to light yellow |
Amateur, Moale, Ostankino, Bladed | Cheese has no rind. The surface is smooth, moist, without mucus. The openness of the side surface, the presence of traces of sickle or perforation, recesses and small folds from pressing, minor cracks are allowed. | Clean, fermented milk, moderately salty, without foreign tastes and odors | Delicate, homogeneous throughout the mass. Allowed slightly brittle, but not crumbly | The picture is missing. | From white to light yellow, uniform throughout the mass |
Adyghe | Cheese has no rind. The surface is smooth or wrinkled with traces of rods, moistened, without mucus. Allowed for yellow spots on the surface | Clean, spicy, slightly sour with a pronounced taste and smell of pasteurization | Delicate, homogeneous, moderately dense | The picture is missing. It is allowed to have small eyes of a round, oval or angular shape. | From white to light yellow. The presence of yellow spots on the cut of the cheese is allowed |
Adyghe smoked | The rind is thin, without a subcrustal layer, the color of the rind is from light brown to dark brown. The surface is uneven with traces of rods or perforation marks or smooth | Clean, sour milk, moderately salty, slightly sour, with a pronounced aftertaste and smell of smoking | Delicate, moderately dense. Slight crumbling allowed | Irregularly shaped eyes. No drawing allowed | From white to light cream with the presence of cream spots on the cut of the cheese |
Note - When using flavoring components: |
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4.1.5 In terms of chemical parameters, soft cheeses must comply with the requirements specified in Table 3.
Table 3
In percentages |
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Name of the cheese | Mass fraction |
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fat in terms of dry matter, not less | moisture, no more | sodium chloride ( table salt), no more |
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Russian camembert | |||
Amateur | |||
Adyghe | |||
Adyghe smoked | |||
Ostankinsky | |||
Blade: | |||
salty | |||
unsalted | |||
4.1.6 Mass fraction of flavor components - from 0.1% to 1.0% inclusive; flavoring - from 0.01% to 0.2% inclusive.
4.1.7 Soft cheeses are released for sale:
- without maturation: after salting, drying and packaging - Amateur, Adyghe, Adyghe smoked, Moale, Klinkovy salted; after drying and packaging - Blade unsalted;
- at the age of at least 3 days - Ostankinsky;
- at least 7 days old - Russian Camembert.
4.1.8 The fat phase of soft cheese shall contain only milk fat cow's milk.
4.1.9 In terms of safety indicators (the content of potentially hazardous substances and microorganisms, incl. pathogenic) soft cheeses must comply with the standards established,.
4.1.10 The presence of genetically modified organisms (GMOs) should not exceed the standards established.
4.2 Requirements for raw materials
4.2.1 Raw materials, functionally necessary components and materials, food additives used for the manufacture of soft cheeses, in terms of safety, must comply with the requirements - as well as sanitary rules and regulations, hygiene standards operating in the territory of the state that has adopted this standard.
4.2.2 For the manufacture of soft cheeses, the following basic raw materials, functionally necessary components and materials, technological aids, food additives and flavoring components.
4.2.2.1 Main raw material:
- raw cow's milk according to GOST 31449, of the highest and first grade, meeting the following requirements: the level of bacterial contamination according to the reductase test is not lower than class II, the rennet-fermentation test is not lower than class II, the number of mesophilic aerobic and facultative anaerobic microorganisms is not more than 5 10 CFU/cm;
- raw skimmed 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 II, the number of mesophilic aerobic and facultative anaerobic microorganisms is not more than 5 10 CFU / cm, the acidity of the fat isolated from the cream is from 1.5 °K to 2.0 °K, mass fraction fat - from 10.0% to 58.0%, mass fraction of SOMO - 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, according to the regulatory and technical documents in force on the territory of the state that adopted the standard;
- buttermilk obtained in the production of butter, with an acidity of not more than 19 °T, according to the regulatory and technical documents in force on the territory of the state that adopted the standard;
- whole milk powder according to GOST 4495, spray drying;
- skimmed milk powder according to GOST 10970, spray dried;
- milk whey according to the regulatory and technical documents in force in the territory of the state that adopted the standard;
- edible salt according to GOST 13830, not lower than the first grade, ground, non-iodized (for salting in grain not lower than extra grade);
- potassium chloride (E508) according to GOST 4234, chemically pure;
- therapeutic and prophylactic salt intended for use in the food and medical industries, providing the product with a ratio of K:Na:Mg as 1:0.4:0.1 or 1:0.2:0.05.
4.2.2.2 Functionally required components:
- bacterial starters and concentrates, mold starters and concentrates according to regulatory or technical documents in force on the territory of the state that adopted the standard, ensuring the production of soft cheeses that meet the requirements of this standard;
- milk-clotting enzyme preparations of an animal or microbial origin according to regulatory or technical documents in force in the territory of the state that adopted the standard, ensuring the production of soft cheeses that meet the requirements of this standard.
4.2.2.3 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 the regulations in force in the territory of the state that adopted the standard.
4.2.2.4 Functionally necessary materials:
- sawdust of hard non-resinous species of trees (birch without bark, beech, oak, alder, ash, etc.), permitted for use in the territory of the state that adopted the standard.
4.2.2.5 Food additives and flavors
Food colorings:
- -carotene (E160a);
- annatto extracts (E160b).
Food flavorings according to regulatory or technical documents in force in the territory of the state that adopted the standard, enhancing the taste and smell of cheese.
Flavor components:
- parsley, celery, dried dill, dried garlic, etc. according to regulatory or technical documents in force on the territory of the state that adopted the standard;
- carnation according to GOST 29047;
- cinnamon according to GOST 29049;
- black and white pepper according to GOST 29050;
- allspice according to GOST 29045;
- coriander according to GOST 29055;
- cumin according to GOST 29056;
- basil greens, dried oregano;
- paprika and other dried vegetables;
- spices, compositions of spices and dried vegetables not meant to be replaced constituent parts milk.
4.2.2.6 It is allowed to use preservatives for surface treatment of soft cheeses: sorbic acid (E200), sodium sorbate (E201), potassium sorbate (E202) and other preparations approved for use in the prescribed manner, according to regulatory or technical documents in force on the territory of the state that adopted the standard.
4.2.3 It is allowed to use similar basic raw materials, functionally necessary components and materials food additives and taste components that are not inferior in terms of quality characteristics listed in 4.2.2 and correspond in terms of safety to the standards established - or regulatory documents in force in the territory of the state that adopted the standard.
4.3 Marking
4.3.1 Information for the consumer that meets the requirements and is labeled or indicated directly on the packaging material.
4.3.2 The name of the product must consist of the words "soft cheese" and its invented name (for example: Soft cheese "Lyubitelskiy").
4.3.3 Information about nutritional value soft cheeses are given in Appendix A.
4.3.4 The date of manufacture may be applied in any way that ensures its clear designation.
4.3.5 Marking of group and transport packaging is carried out in accordance with the requirements established.
4.3.6 Handling signs "Keep away from sun rays", "Temperature limit", "Keep dry", "Fragile. Caution" is applied in accordance with GOST 14192.
4.3.7 Labeling of soft cheeses shipped to the regions of the Far North and equivalent areas - according to GOST 15846.
4.4 Packaging
4.4.1 Packaging materials, consumer and transport packaging used for packaging soft cheeses must comply with the requirements and documents in accordance with which they are made, and ensure the preservation of the quality and safety of soft cheeses during transportation, storage and sale.
4.4.2 Plastic materials are used for packaging soft cheese; multilayer bags for vacuum packaging and packaging in a modified atmosphere; vegetable parchment according to GOST 1341, grades B, C; subparchment according to GOST 1760, grade P; aluminum foil for packaging in accordance with GOST 745 or other aluminum foil for packaging; aluminum foil with a heat sealable coating; cups and boxes made of opaque polystyrene or other polymeric opaque materials with a stable shape.
Use cups and boxes with removable lids without closure material or hermetically sealed with a layer of aluminum foil with a heat sealable coating and having a removable lid, or hermetically sealed aluminum foil with heat sealable coating without removable cover.
4.4.3 It is allowed to pack soft cheeses in consumer packaging in souvenir and gift versions.
4.4.4 Soft cheeses in consumer packaging and cheese heads are placed in corrugated cardboard boxes in accordance with GOST 13511, GOST 13513, GOST 13516, boxes made of container flat glued cardboard in accordance with GOST 13515 or reusable polymer boxes in accordance with regulatory or technical documents in force on the territory of the state that adopted the standard.
4.4.5 It is allowed to put soft cheeses packed in consumer packaging in solid plank and non-separable boxes made of wood sheet materials in accordance with GOST 10131, non-separable plank boxes in accordance with GOST 13358 or reusable plank and wooden sheet materials boxes in accordance with GOST 11354.
4.4.6 Cardboard box valves are pasted over with paper-based adhesive tape according to GOST 18251 or polyethylene tape with an adhesive layer according to GOST 20477.
4.4.7 When forming a group package, it is allowed to use shrink film.
4.4.8 Soft cheese of one batch, one name, one production date and one cooking number is placed in each box. It is allowed to put in the transport packaging of soft cheese of a specific name of different numbers of brews and dates of workings marked "prefabricated".
4.4.9 The gross weight of a unit of transport packaging should not exceed 20 kg for boxes made of cardboard and reusable polymer, 25 kg - for boxes made of plank and wood sheet materials.
4.4.10 The limits of permissible negative deviations of the net weight from the nominal net weight and the requirements for a batch of packaged soft cheese - in accordance with GOST 8.579.
4.4.11 It is allowed to use other packaging materials, consumer and transport packaging, approved for contact with food products in the prescribed manner in the territory of the state that adopted the standard.
4.4.12 Packaging of soft cheeses shipped to the regions of the Far North and equivalent areas - according to GOST 15846.
5 Acceptance rules
5.1 Acceptance rules - according to GOST 26809.
5.2 Soft cheeses are controlled according to the quality and safety indicators provided for in Section 4, in accordance with the production control program approved in the prescribed manner.
6 Control methods
6.1 Sampling methods and preparation of samples for analysis - according to GOST 9225, GOST 26809, GOST 26929.
6.2 The quality of the packaging, the correctness of the marking, the shape and appearance are determined by examining a sample selected in accordance with GOST 26809.
6.3 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 faces, the height of the head is determined using a caliper according to GOST 166.
6.4 Determination of net weight - according to GOST 3622.
6.5 The determination of the organoleptic characteristics of soft cheese is carried out for compliance with the requirements of this standard at an air temperature in the room (20 ± 2) ° C and a temperature of the analyzed product (18 ± 2) ° C, measured in accordance with the requirements of GOST 3622.
6.6 Determination of the mass fraction of fat in terms of dry matter - according to GOST 5867 (section 2).
6.7 Determination of the mass fraction of moisture - according to GOST 3626.
6.8 Determination of the mass fraction of sodium chloride (table salt) - according to GOST 3627.
6.9 The age of soft cheese is determined from the date of production.
6.10 The mass fraction of dyes, flavors, flavoring components is determined by calculation for soft cheese of a specific name or according to documents in force on the territory of the state that adopted the standard.
6.11 Determination of microbiological indicators:
- bacteria of the group of Escherichia coli - according to GOST 9225;
- Staphylococcus aureus - according to GOST 30347;
- pathogenic microorganisms, including salmonella - in accordance with GOST 30519;
- Listeria monocytogenes - according to the documents in force in the territory of the state that adopted the standard.
6.12 Determination of toxic elements:
and documents valid in the territory of the state that adopted the standard;
- mercury - according to GOST 26927
6.13 Determination of the content of mycotoxins (aflatoxin M) - according to GOST 30711 and documents in force on the territory of the state that adopted the standard.
6.14 Determination of the content of pesticides - according to GOST 23452 and documents in force on the territory of the state that adopted the standard.
6.15 Definition of antibiotics - according to GOST 31502, GOST 31694, GOST 3190 * and documents in force on the territory of the state that adopted the standard.
________________
*Probably an original error. Should read: GOST 31903. - Database manufacturer's note.
6.16 Determination of the content of radionuclides, dioxins, staphylococcal enterotoxins (if S. aureus staphylococci are detected in the normalized mass of cheese) - according to the documents in force on the territory of the state that adopted the standard.
6.17 Determination of the mass fraction of benz (a) pyrene (for smoked Adygei cheese) - according to GOST 32258.
6.18 Falsification of the fatty phase of soft cheese with non-dairy fats is established in accordance with GOST 31979.
(Amendment. IUS N 3-2015).
6.19 Identification of genetically modified organisms (GMOs) is carried out according to the regulatory documents in force in the territory of the state that has adopted the standard.
6.20 Determination of the mass fraction of sorbic acid - according to GOST 240 (section 3 of Appendix 3) or documents in force on the territory of the state that adopted the standard.
7 Transport and storage
7.1 Soft cheeses are transported in covered vehicles in accordance with the rules for the carriage of goods in force on the transport of the corresponding type.
Transportation of soft cheeses in packaged form - in accordance with the requirements of GOST 21650, GOST 23285, GOST 24597, GOST 26663.
7.2 Soft cheeses are stored at temperatures from minus 4 °С to 0 °С and relative air humidity from 85% to 90% inclusive, or at temperatures from 0 °С to 6 °С and relative air humidity from 80% to 85% inclusive.
7.3 Soft cheeses are stored at the manufacturing plant on racks, cheeses packed in transport packaging - in stacks with lathing every two or three rows of boxes or on pallets. Between the stacked stacks leave a passage with a width of 0.8 to 1.0 m, and the ends of the package with the markings on them must face the passage.
Storage of soft cheeses together with other food products with a specific smell in the same chamber is not allowed.
7.4 The temperature of soft cheeses when sold from enterprises and the conditions for their transportation must comply with the requirements of 7.2.
7.5 Transportation and storage of soft cheeses intended for shipment to the Far North and equivalent areas - according to GOST 15846.
per day |
||
Name of the cheese | Cheese shelf life |
|
at temperatures from minus 4 °С to 0 °С and relative air humidity from 85% to 90% inclusive | at temperatures from 0 °С to 6 °С and relative air humidity from 80% to 85% inclusive |
|
Russian camembert | ||
Amateur | ||
Adyghe | ||
Adyghe smoked | ||
Ostankinsky | ||
Bladed | ||
The shelf life of soft cheese of a specific name from the end of the technological process is set by the manufacturer, taking into account the requirements of regulatory legal acts in the field of food safety.
Annex A (informative). Nutrition information for 100 g soft cheese
Annex A
(reference)
A.1 Nutritional and energy information for 100 g of soft cheese is given in Table A.1.
Table A.1
Name of the cheese | Energy value(calorie content), kJ/kcal |
||
Russian camembert | |||
Amateur | |||
Adyghe | |||
Adyghe smoked | |||
Ostankinsky | |||
Bladed | |||
UDC 637.352:006.354 MKS 67.100.30 H17
Keywords: soft cheeses, scope, technical requirements, characteristics, requirements for raw materials, labeling, packaging, acceptance rules, control methods, transportation and storage
__________________________________________________________________________
Electronic text of the document
prepared by Kodeks JSC and verified against:
official publication
M.: Standartinform, 2014
Revision of the document, taking into account
changes and additions prepared
JSC "Kodeks"
Mozzarella is a young cheese, one of the most famous and beloved Italian cheeses, originally from the Campania region. Mozzarella is not stored for a long time, so it is sold soaked in brine. The most correct mozzarella (Mozzarella di bufala campana) is made from black buffalo milk, but the most common as the cheapest and easiest to produce is cow's milk mozzarella.
During the production process, the milk coagulates, the whey is heated and stirred until an elastic mass is obtained, from which pieces are cut off and cheese is molded into various shapes.
The whey remaining after this process can be used to make cheese.
The shape and size of mozzarella vary: large balls - "bocconcini" (bocconcini = pieces), smaller balls - "chilegini" (ciliegia = sweet cherry), or very small ones - "perlini" (perlina = pearl, bead) or in the form of a pigtail. The internal structure is slightly layered and does not contain air bubbles, when the cheese is cut, a little white liquid flows out.
The taste of mozzarella is tender, fresh, slightly elastic.
Mozzarella is used as fresh, and in cooking - when preparing pizza, in various salads, casseroles, lasagna.
One of the world's favorite snacks is caprese (beautifully laid out slices of mozzarella and tomatoes and basil leaves, poured over olive oil, sometimes also balsamic vinegar), the colors of which repeat the colors of the Italian flag.
I - highlighted in separate view gourmet burrata cheese- the pinnacle of refined taste, death to diets, a celebration of taste.
Ricotta (Ricotta)
Cheese made from whey (not milk) left over from other cheeses (such as mozzarella).
Ricotta - boiled again - the whey from the production of the first cheese is boiled again.
It looks like cottage cheese, but not cottage cheese, although the Italian-Russian dictionary translates it as a kind of cottage cheese.
Often used as a main course for breakfast.
Exist the following types ricottas: ricotta dolce (without salt dolce = sweet), ricotta moliterno (salted, dryish), ricotta forte (not aged, soft).
Ricotta is a popular ingredient in many desserts (for which it is often crushed and whipped into a soft paste). Cheese is also used in recipes for hot dishes (in particular, some varieties of lasagna, as a component of spaghetti sauces, as a filling for various "dumplings" dishes in combination with spinach or nuts, mushrooms), is used in baking traditional Easter bread Pastier. Can be smoked (affumicata) or baked (infornata)
Mascarpone ( Mascarpone)
Soft cheese made from cream of cows or buffaloes. Comes from the region of Lombardy.
In the production of mascarpone, the cream is heated to 75-90 ° C and added lemon juice or white vinegar to start the folding process.
Mascarpone has a creamy texture and is perfect for desserts - as a rule - ascarpone whipped with fruits or berries, with the addition of sugar, saffron or chocolate.
The most famous of the mascarpone desserts is tiramisu. Also sometimes mascarpone is used instead of butter for sandwiches.
soft cheeses
Ricotta cheese 250g
One of the healthiest soft cheeses. Ricotta is traditional product southern regions of Italy. Because of high content protein, easy digestibility and low fat content is often used in diet food. sweet taste, which gives lactose, makes cheese an excellent ingredient for desserts. We produce Ricotta according to traditional recipes and for more taste properties add heavy cream. I would especially like to note that in our technological processes there is no stage of adding tartaric acids, which is typical for most industrial productions, in order to speed up the curdling process.
TECHNICAL SPECIFICATIONS:
Mass fraction of fat in terms of dry matter 40%
Ingredients: cheese whey, normalized and pasteurized cow's milk, acidity regulator - citric acid.
Nutritional value per 100 g of product: fats - 6.0 g, proteins - 7.0 g.
Energy value per 100 g: 97 kcal / 404 kJ
Storage conditions: store at temperature from +2C to +6C and relative air humidity not more than 85% (including after opening the package).
Shelf life 60 days from the date of production, subject to storage conditions.
After opening the package, consume within 24 hours.
The date of manufacture and packaging is indicated on the bottom of the package.
GOST R 52686-2006
Manufacturer: LLC "Mega-Master"
442147, Russia, Penza region, Nizhnelomovsky district, s. Virga, st. Lesnaya, 5
Distributor/Authorized organization: IMEKS LLC, 121170, Moscow, Kutuzovsky pr-t, 36, building 10.
Telephone for consumers, in case of claims: 8 495 580 7308
INTERSTATE COUNCIL FOR STANDARDIZATION, METROLOGY AND CERTIFICATION
INTERSTATE COUNCIL FOR STANDARDIZATION, METROLOGY AND CERTIFICATION
INTERSTATE
STANDARD
CHEESES SOFT
Specifications
Official edition
Stand rtinform 2014
Foreword
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 the development, adoption, application, updating and cancellation "
About the standard
1 DEVELOPED by the State Scientific Institution "All-Russian Research Institute of Butter and Cheese Making" of the Russian Academy of Agricultural Sciences (GNU "VNIIMS" of the Russian Agricultural Academy)
2 INTRODUCED by the Federal Agency for Technical Regulation and Metrology (Rosstan-
3 ADOPTED by the Interstate Council for Standardization, Metrology and Certification (Minutes of November 14, 2013 No. 44)
4 By order of the Federal Agency for Technical Regulation and Metrology dated November 22, 2013 No. 2070-st, the interstate standard GOST 32263-2013 was put into effect as the national standard of the Russian Federation from July 1, 2015.
5 This standard has been developed based on the application of GOST R 53379-2009
6 INTRODUCED FOR THE FIRST TIME
Information about changes to this standard is published in the annual information index "National Standards". and the text of amendments to the amendments - in the monthly information index "National Standards". In case of revision (replacement) or cancellation of this standard, a corresponding notice will be published in the monthly information index "National Standards". Relevant information, notification and texts are also posted on the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet
© Standartinform.2014
In the Russian Federation, this standard cannot be fully or partially reproduced. replicated and distributed as an official publication without the permission of the Federal Agency for Technical Regulation and Metrology
(IUS No. 3 2015)
INTERSTATE STANDARD
CHEESES, SOFT Specifications
Soft cheeses. Specifications
Introduction date - 2015-07-01
1 area of use
This standard applies to soft cheeses (Russian Camembert, Amateur, Adygei, Adygei smoked, Moale, Ostankinsky, Klinkovy), made from milk and U or dairy products, without or with the addition of by-products of milk processing, intended for direct consumption or further processing. .
Requirements to ensure the safety of soft cheeses are set out in 4.1.9 and 4.1.10, quality requirements - B4.1.1-4.1.8. marking requirements - in 4.3.
8 of this standard, normative references to the following interstate standards are used:
GOST 8.579-2002 State system for ensuring the uniformity of measurements. Requirements for the quantity of packaged goods in packages of any kind during their production, packaging, sale and import
GOST 166-89 Calipers. Specifications
GOST 240-85 Margarine. General specifications
GOST 427-75 Measuring metal rulers. Specifications
GOST 745-2003 Aluminum foil for packaging. Specifications
GOST 1341-97 Vegetable parchment. Specifications
GOST 1760-86 Podpergamint. Specifications
GOST 3622-68 Milk and dairy products. Sampling and preparation for testing GOST 3626-73 Milk and dairy products. Methods for determining moisture and dry matter GOST 3627-81 Dairy products. Methods for determination of sodium chloride GOST 4234-77 Reagents. Potassium chloride. Specifications GOST 4495-87 Whole milk powder. Specifications GOST 5867-90 Milk and dairy products. Methods for determination of fat GOST 9225-84 Milk and dairy products. Methods for microbiological analysis GOST 10091-75 Reagents. Calcium phosphate monosubstituted 1-eodny. Specifications
GOST 10131-93 Boxes made of wood and wood materials for food industry products, agriculture and matches. Specifications GOST 10970-87 Skimmed milk powder. Specifications
GOST 11354-93 Reusable boxes made of wood and wood materials for products of the food industry and agriculture. Specifications GOST 13358-84 Wooden boxes for canned food. Specifications
GOST 13511-2006 Corrugated cardboard boxes for foodstuffs, matches, tobacco products and detergents. Specifications
Official edition
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 13516-86 Corrugated cardboard boxes for canning. preserves and food liquids. Specifications
GOST 13830-97 Edible table salt. General specifications
GOST 14192-96 Marking of goods
GOST 15846-2002 Products shipped to the Far North and equivalent areas. Packaging, marking, 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 of fastening packaged cargoes in overpacks. General requirements
GOST 23285-78 Transport bags for foodstuffs and glass containers. Specifications
GOST 23452-79 Milk and dairy products. Methods for determination of residual amounts of chlorine*
organic pesticides
GOST 24597-81 Packages of packaged 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
GOST 26927-86 Food raw materials and products. Methods for the determination of mercury
GOST 26929-94 Food raw materials and products. Sample preparation. Mineralization to determine
GOST 30347-97 GOST 30519-97 GOST 30538-97
elements
Raw materials and food products. Arsenic determination method Food raw materials and products. Lead determination methods Food raw materials and products. Methods for determination of cadmium Spices. Fragrant pepper. Specifications Spices. Carnation. Specifications Spices. Cinnamon. Specifications Spices. Pepper black and white. Specifications Spices. Coriander. Specifications Spices. Caraway. Specifications
Raw materials and food products. Atomic absorption method for determining toxic
Milk and dairy products. Methods for determination of Staphylococcus aureus Food products. Methods for detection of bacteria of the genus Salmonella Food products. Method for determination of toxic elements atomic-emis
Zion method
GOST 30711-2001 Food products. Methods for the detection and determination of the content of aflatoxins B, and M,
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 material. Specifications
GOST 31694-2012 Food products, food raw materials. Method for determining the residual content of antibiotics of the tetracycline group using high performance liquid chromatography with a mass spectrometric detector
GOST 31903-2012 Food products. Express method for the determination of antibiotics
GOST 31972-2012 Milk fat. Method for the detection of vegetable fats by gas-liquid chromatography of sterols
GOST 32258-2013 Milk and dairy products. Method for determining the mass fraction of benzo (a) pyrene
Note - When using this standard, it is advisable to check the validity of 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 (modified), then the use of this standard should be guided by the replacing (modified) standard. If the referenced standard is canceled without replacement, the provision in which the reference to it is given applies to the extent that this reference is not affected.
3 Terms and definitions
In this standard, the terms according to . as well as the following term with the corresponding definition:
3.1 production date: The date entered by the manufacturer, used for in-house accounting and control, and informing about the moment the technological process of cheese production began.
4 Technical requirements
4.1 Main indicators and characteristics
4.1.1 Soft cheeses are made in accordance with the requirements of this standard according to technological instructions in compliance with the requirements and sanitary legislation.
4.1.2 In terms of shape, size and weight, soft cheeses must comply with the requirements specified in Table 1.
t in b l and c a 1
|
Name |
cheese shape |
Size, cm | ||||
|
Russian sq. |
Low cylinder | |||||
|
half cylinder | ||||||
|
Amateur |
Low cylinder | |||||
|
Ostankinsky |
Low cylinder | |||||
|
half cylinder | ||||||
|
Bladed |
Wedge with rounded edges |
Sharp end 4-7. blunt end 10-14 |
Thickness 3-5 | |||
|
Adyghe and Adyghe smoked |
Low cylinder with slightly convex side surface and rounded edges | |||||
|
Rectangular bar with slightly convex side surfaces and rounded edges | ||||||
|
Bar with a square base | ||||||
4.1.3 It is allowed to sell soft cheeses in packaged form in the form of slices, bars, cubes. sectors, etc. with a net weight of 0.1 to 1.0 kg.
4.1.4 In terms of organoleptic characteristics, soft cheeses must meet the requirements specified in Table 2.
Table 2
|
Namemoaemo smra |
characteristic |
||||
|
outer md |
Taste and apvc |
Consistency | |||
|
Russian "a*mamber" |
The cheese is packaged in lacquered or cached foil. The outer layer is compacted, elastic, covered with white mold mycelium, soft to the touch. Slight deformation is allowed |
Clean. fermented milk. with a slightly mushroom or pronounced mushroom flavor. Slight bitterness allowed |
Delicate, homogeneous throughout the mass. Slightly smearing is allowed in the subcortical layer, with the presence of a small core (no more than 1.5 cm) in the center of a denser cheese dough |
There is no pattern Allowed to have a sky / a lot of small eyes and irregularly shaped voids |
White to light yellow |
|
Amateur, Moale. Ostankinsky, Klinkovy |
Cheese has no rind. The surface is even, moistened, without osliheiiya. Non-locking of the side surface, the presence of traces of serpentine or perforation is allowed. recesses and small folds from pressing. minor cracks |
CLEAN. fermented milk. and moderately salty. without foreign tastes and odors |
More tender, homogeneous throughout the mass. Slightly brittle, but not crumbly, allowed |
The picture is missing. The presence of small round eyes is allowed. oval or angular shape |
From white to light yellow. uniform-tk throughout the mass |
|
Adyghe |
The cheese does not have a rind. The surface is even or wrinkled with traces of twigs, moistened, without sloughing. Allowed for yellow spots on the surface |
Clean. Prya" MY. allowed slightly sour with a pronounced taste and smell of pasteurization |
Delicate, homogeneous, moderately dense |
The picture is missing. It is allowed to have a palate / shkhkh round eyes. oval or angular shape |
From white to light yellow. The presence of yellow spots on the cut of the cheese is allowed |
|
Adyghe smoked |
The crust is thin, without a subcrustal layer, the color of the crust is from light brown to dark brown. The surface is uneven with traces of rods or perforation marks or smooth |
Pure, sour milk. moderately salty. slightly sour. with a pronounced aftertaste and smell of smoking |
Delicate, moderately dense. Slight crumbling allowed |
Irregularly shaped eyes. No drawing allowed |
From white to light cream with the presence of cream spots on the cut of the cheese |
|
Notes Appearance - - taste and smell - drawing - vf " Dough color - n |
e - When using the taste, kalyugia tastes are allowed * characteristic of the taste particles introduced into the taste and omg © significant staining with |
output components Lx components willow cheese surface: : oem components and/or flavorings or mixtures of flavoring components and ar uneite; cheese dough in places of contact with flavoring components. |
Ometize tori: |
||
GOST 32263-2013
4.1.5 According to the chemical parameters, soft cheeses must comply with the requirements. indicated in table 3.
Table 3
In percentages
|
Sir name |
Mass fraction |
||
|
fat e in terms of dry society, not yeeee |
scarlet, no more |
sodium chloride (attorney sopi), but more |
|
|
Russian camembert | |||
|
Amateur | |||
|
Adyghe | |||
|
Adyghe smoked | |||
|
Ostankinsky | |||
|
Blade: | |||
|
unsalted | |||
4.1.6 Mass fraction of flavor components - from 0.1% to 1.0% inclusive; flavoring - from 0.01% to 0.2% inclusive.
4.1.7 Soft cheeses are released for sale;
Without ripening: after salting. drying and packaging - Amateur. Adyghe. Adyghe smoked. Moale. Klinkovy salty; after drying and packaging - Blade unsalted;
At the age of at least Zsut - Ostankinsky;
At the age of at least 7 days - Russian Camembert.
4.1.8 The fat phase of soft cheese shall only contain cow's milk fat.
4.1.9 In terms of safety indicators (the content of potentially hazardous substances and microorganisms, including pathogens), soft cheeses must comply with the standards established. (2].
4.1.10 The presence of genetically modified organisms (GMOs) should not exceed the standards established.
4.2 Requirements for raw materials
4.2.1 Raw materials, functionally necessary components and materials, food additives used for the manufacture of soft cheeses, in terms of safety, must comply with the requirements - (3). as well as sanitary rules and regulations, hygienic standards in force in the territory of the state that has adopted this standard.
4.2.2 For the manufacture of soft cheeses, the following basic raw materials, functionally necessary components and materials, technological aids, food additives and flavoring components are used.
4.2.2.1 Main raw material:
Raw cow's milk according to GOST 31449. of the highest and first grades, meeting the following requirements: the level of bacterial contamination according to the reductase test is not lower than class II. rennet-fermentation sample - not lower than class II. the number of mesophilic aerobic and facultative anaerobic microorganisms - no more than 5 10 5 CFU/cm 3 ;
Raw skimmed 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 II. the number of mesophilic aerobic and facultative anaerobic microorganisms - no more than 5 10 * CFU / cm 3, the acidity of the fat isolated from the cream - from 1.5 W to 2.0 * K. mass fraction of fat - from 10.0% to 58.0%. mass fraction of SOMO - 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 and technical documents in force on the territory of the state that adopted the standard:
Buttermilk, obtained in the production of butter, with an acidity of not more than 19 °T. according to the normative and technical documents in force in the territory of the state that adopted the standard.
Whole milk powder according to GOST 4495. spray drying;
Skimmed milk powder according to GOST 10970, spray drying:
Milk whey according to regulatory and technical documents in force in the territory of the state that adopted the standard:
Edible salt according to GOST 13830. not lower than the first grade, ground, non-iodized (for salting in grain not lower than extra grade);
Potassium chloride (E508) according to GOST 4234. chemically pure;
Therapeutic and prophylactic salt intended for use in the food and medical industries, providing the product with a K:Na:Mg ratio of 1:0.4:0.1 or 1:0.2:0.05.
4.2.2.2 Functionally required components:
Bacterial starters and concentrates, mold starters and concentrates according to regulatory or technical documents in force in the territory of the state that adopted the standard. providing soft cheeses that meet the requirements of this standard;
Milk-clotting enzyme preparations of animal or microbial origin according to regulatory or technical documents in force in the territory of the state that adopted the standard, ensuring the production of soft cheeses that meet the requirements of this standard.
4.2.2.3 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 single-mixed 1-water (E341) according to GOST 10091;
Drinking water according to the regulatory documents in force on the territory of the state that has adopted the standard.
4.2.2.4 Functionally necessary materials:
Sawdust of hard non-resinous tree species (birch without bark, beech, oak, alder, ash, etc.). permitted for use in the territory of the state that adopted the standard.
4.2.2.5 Food additives and flavors
Food colorings:
(Ucarotene (E160a);
Annatto extracts (E160b).
Food flavorings according to regulatory or technical documents in force in the territory of the state that adopted the standard, enhancing the taste and smell of cheese.
Flavor components:
Parsley, celery, dried dill, dried garlic, etc. according to regulatory or technical documents. operating in the territory of the state that adopted the standard;
Carnation according to GOST 29047;
Cinnamon according to GOST 29049;
Pepper black and white according to GOST 29050:
Allspice according to GOST 29045:
Coriander according to GOST 29055;
Cumin according to GOST 29056;
Basil greens, dried oregano;
Paprika and other dried vegetables;
Spices, compositions of spices and dried vegetables, not intended to replace milk constituents.
4.2.2.6 It is allowed to use preservatives for surface treatment of soft cheeses: sorbic acid (E200). sodium sorbate (E201), potassium sorbate (E202) and other drugs approved for use in the prescribed manner, according to regulatory or technical documents in force in the territory of the state that adopted the standard.
4.2.3 It is allowed to use similar basic raw materials, functionally necessary components and materials, food additives and flavoring components that are not inferior in quality characteristics listed in 4.2.2 and corresponding in terms of safety to the standards established by -13] or regulatory documents in force on the territory the state that adopted the standard.
4.3 Marking
4.3.1 Consumer information that meets the requirements and . label or indicate directly on the packaging material.
4.3.2 The name of the product should consist of the words "raw soft" and a fictional name (for example: Soft Cheese "Lyubitelskiy").
4.3.3 Information data on the nutritional value of soft cheeses are given in Appendix A.
4.3.4 The date of manufacture may be applied in any way that ensures its clear designation.
4.3.5 Marking of group and transport packaging is carried out in accordance with the requirements*. established .
4.3.6 Handling signs "Keep away from sunlight". "Temperature limitation". “Protection of moisture”, “Fragile. Caution" is applied in accordance with GOST 14192.
4.3.7 Labeling of soft cheeses shipped to the Far North and equivalent areas. - according to GOST 15846.
4.4 Packaging
4.4.1 Packaging materials, consumer and transport packaging used for packaging * soft raw must comply with the requirements of the Technical Regulations of the Customs Union 033/2013 "Milk and dairy products"
(2] Technical regulation of the Customs Union 021/2011 "On food safety"
(3] CU Technical Regulation 029/2012 "Safety requirements for food additives, flavors and processing aids"
(4] Technical regulation of the Customs Union 022/2011 " food products in terms of its labeling "
(5] Technical regulation of the Customs Union 003/2011 "On the safety of packaging"
UDC 637.352:006.354 MKS 67.100.30 H17
Key words: soft cheeses, scope, technical requirements, characteristics, requirements for raw materials, labeling, packaging, acceptance rules, control methods, transportation and storage
Editor L.v. Koratnikova Technical editor £.V. Vasproaaannaya Proofreader M.S. Kabashoaa Computer layout I.A. Napaikiioi
Handed over and set 10/26/2014. Signed for publication on November 20, 2014. Format v0 * 84u (Ariel Headset Uel. print. l. 1.86. Uch-mad. p. 1.35. Circulation 115 echo. Order. 4667.
Published and printed by FSUE STANDAR TEAM FORM. 123695 Moscow, Garnet pore. 4. infoQgostinfo.iu
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