Drinking cream. Specifications

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Applies to those packed in consumer packaging after heat treatment or heat-treated in consumer packaging drinking cream intended for direct use in food. The standard does not apply to a product enriched with milk protein, vitamins, micro and macro elements, dietary fiber, polyunsaturated fatty acids, phospholipids, probiotics and prebiotics.

Reissue. April 2014

1 area of ​​use

3 Terms and definitions

4 Classification

5 Technical requirements

6 Acceptance rules

7 Control methods

This GOST is in:

Organizations:

Normative references

• GOST 14192-96 Cargo marking
• GOST 26663-85 Transport packages. Formation using packaging tools. General technical requirements
• GOST 10970-87 Skimmed milk powder. Specifications
• GOST 1349-85 Canned milk. Cream is dry. Specifications
• GOST 22280-76 Reagents. Sodium citrate 5.5-aqueous. Specifications
• GOST 23285-78 Transport packages for foodstuffs and glass containers. Specifications
• GOST 23452-79 Milk and dairy products. Methods for determination of residual quantities of organochlorine pesticides. Replaced by GOST 23452-2015.
• GOST 2493-75 Reagents. Potassium phosphate disubstituted 3-water. Specifications
• GOST 25228-82 Milk and cream. Method for determining heat resistance by alcohol test
• GOST 25776-83 Products are piece and in consumer packaging. Group packaging in shrink film
• GOST 26809-86 Milk and dairy products. Acceptance rules, sampling methods and preparation of samples for analysis
• GOST 26927-86
• GOST 26932-86 Raw materials and food products. Lead determination methods
• GOST 26933-86 Raw materials and food products. Methods for the determination of cadmium
• GOST 28283-89 Cow's milk. Method of organoleptic evaluation of smell and taste. Replaced by GOST 28283-2015.
• GOST 30178-96 Raw materials and food products. Atomic absorption method for the determination of toxic elements
• GOST 30347-97 Milk and dairy products. Method for determination of Staphylococcus aureus. Replaced by GOST 30347-2016.
• GOST 30519-97 Food products. Method for detection of bacteria of the genus Salmonella
• GOST 3622-68 Milk and dairy products. Sampling and preparing them for testing
• GOST 3623-73 Milk and dairy products. Methods for determining pasteurization. Replaced by GOST 3623-2015.
• GOST 3624-92 Milk and dairy products. Titrimetric methods for determining acidity
• GOST 4172-76 Reagents. Sodium phosphate disubstituted 12-water. Specifications
• GOST 4495-87 Whole milk powder. Specifications
• GOST 5538-78 Reagents. Potassium citrate 1-aqueous. Specifications
• GOST 5867-90 Milk and dairy products. Methods for determining fat
• GOST 9225-84 Milk and dairy products. Methods of microbiological analysis
• GOST R 51457-99 Cheese and processed cheese. Gravimetric method for determining the mass fraction of fat
• GOST 30711-2001 Food products. Methods for the detection and determination of the content of aflatoxins B1 and M1
• GOST 30538-97 Food products. Method for determining toxic elements by atomic emission method
• 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 R 52791-2007 Canned milk. Dry milk. Specifications
• GOST R 53430-2009 Milk and milk processing products. Methods of microbiological analysis
• GOST R 53946-2010 Canned milk. Powdered milk for the production of baby food. Specifications
• 005/2011 for Solution 769
• Technical regulation of the customs union 021/2011 for Solution 880
• Technical regulation of the customs union 022/2011 for Decision 881
• GOST R 55063-2012 Cheeses and processed cheeses. Acceptance rules, sampling and control methods
• GOST R 55361-2012 Milk fat, butter and butter paste from cow's milk. Acceptance rules, sampling and control methods
• GOST 31449-2013 Raw cow's milk. Specifications

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INTERSTATE COUNCIL FOR STANDARDIZATION, METROLOGY AND CERTIFICATION

INTERSTATE COUNCIL FOR STANDARDIZATION, METROLOGY AND CERTIFICATION

INTERSTATE

STANDARD

GOST

31451-

2013

DRINKING CREAM

Specifications

Official edition

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 Scientific Research Institute of the Dairy Industry" of the Russian Academy of Agricultural Sciences (GNU VNIMI of the Russian Agricultural Academy)

2 INTRODUCED by the Federal Agency for Technical Regulation and Metrology

3 ADOPTED by the Interstate Council for Standardization, Metrology and Certification (Minutes of June 7, 2013 No. 43)

4 By order of the Federal Agency for Technical Regulation and Metrology of June 28, 2013 No. 269-st, the interstate standard GOST 31451-2013 was put into effect as the national standard of the Russian Federation from July 1, 2014.

5 This standard has been prepared based on the application of GOST R 52091-2003

6 INTRODUCED FOR THE FIRST TIME

7 REVISION. April 2014

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 placed in information system general use - 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

Editor M.I. Maksimova Technical editor V.N. Prusakova Proofreader E.D. Dulneva Computer layout V.I. Goishchenko

Signed for publication on 06/02/2014. BohvD^v format. Arial headset. Uel. oven l. 1.40. Uch.-ed. l. 0.85. Circulation 29 copies. Zach. 2222.

Published and printed by FSUE "STANDARTINFORM", 123995 Moscow, Granatny per., 4. www.gostinfo.ru [email protected]

INTERSTATE STANDARD

DRINKING CREAM Specifications

drinking cream. Specifications

Introduction date* - 2014-07-01

1 area of ​​use

This standard applies to packaged in consumer packaging after heat treatment or heat-treated in consumer packaging drinking cream (hereinafter referred to as the product) intended for direct use in food.

This standard does not apply to a product enriched with milk protein, vitamins, micro and macro elements, dietary fiber, polyunsaturated fatty acids, phospholipids, probiotics and prebiotics.

Requirements to ensure product safety are set out in 5.1.4, 5.1.5, quality requirements - in 5.1.2, 5.1.3, labeling requirements - in 5.3.

2 Normative references

This standard uses normative references to the following interstate standards:

*** The use on the territory of the Russian Federation has been discontinued in part of Sec. 4, from 07/01/2002 to use GOST R 51457-99. The use on the territory of the Russian Federation in terms of rennet and processed cheeses has been discontinued, from 01/01/2014 to use GOST R 55063-2012. The use on the territory of the Russian Federation has been discontinued in terms of butter without fillers, butter with fillers, salted butter, from 01/01/2014 use GOST 55361-2012.

* 4 On the territory of the Russian Federation, GOST R 53430-2009 is valid.

* 5 On the territory of the Russian Federation, GOST R 52791-2007 is valid.

5.1.3 In terms of physical and chemical parameters, the product must comply with the standards specified in Table 2.

5.1.4 Permissible levels the content of potentially hazardous substances (toxic elements, mycotoxins, dioxins, melamine, antibiotics, pesticides, radionuclides) in the product must not exceed the requirements.

5.1.5 Permissible levels of microorganisms (QMAFAnM, BGKP, pathogenic microorganisms, including Salmonella, Staphylococcus S.aureus, Listeria L.monocytogenes) in pasteurized and ultra-pasteurized products without aseptic filling should not exceed the requirements.

5.1.6 Sterilized and ultra-pasteurized products with aseptic filling must comply with the requirements of industrial sterility established by regulatory legal acts operating in the territory of the states that have adopted the standard.

5.2 Requirements for raw materials

5.2.1 For the manufacture of a pasteurized product, the following raw materials are used:

Skimmed milk - raw materials according to regulatory and technical documents in force on the territory of the states that have adopted the standard;

Cream - raw materials according to regulatory and technical documents in force on the territory of the states that have adopted the standard;

Skimmed milk powder according to GOST 10970;

Sodium phosphate disubstituted 12-water according to GOST 4172.

5.2.3 The raw materials used for the manufacture of the product in terms of safety must comply with the requirements.

5.2.4 It is allowed to use similar raw materials of domestic and other production, not inferior in terms of quality and safety specified in 5.2.1-5.2.3.

5.3 Marking

5.3.1 Labeling of consumer packaging is carried out in accordance with.

5.3.2 Marking of group packaging, reusable and transport containers, transport package - in accordance with the application of handling signs or warning labels: "Keep away from sunlight" and "Temperature limit" indicating the minimum and maximum temperature values ​​​​according to GOST 14192, regulatory and technical documents valid in the territory of the states that have adopted the standard.

5.3.3 When banding transparent polymeric materials marking on the side surfaces of the group package, shipping container and overpack may not be applied. Marking in this case are visible inscriptions on consumer packaging or group packaging, or shipping containers, supplemented by information on the number of pieces and gross weight. Illegible inscriptions, including manipulation marks, are applied to insert sheets or presented in any other available way.

5.4 Packaging

5.4.1 Containers and materials used for packaging and sealing the product must comply with the requirements of the documents in accordance with which they are made, and ensure the preservation of the quality and safety of products during their transportation, storage and sale.

5.4.2 Formation of group packaging - in accordance with GOST 25776.

5.4.3 Transport packages are formed according to GOST 23285 and GOST 26663.

5.4.4 The overpack is stowed in such a way that the marking of at least one unit of consumer packaging and / or group packaging and / or overpack and / or reusable packaging is visible on each side of the overpack.

The stacking of the transport package is carried out by methods that ensure the safety of the lower rows of consumer packaging and / or group packaging, and / or transport packaging, and / or reusable packaging without their deformation.

5.4.5 Permissible negative deviations of the net content from the nominal quantity - in accordance with GOST 8.579.

6 Acceptance rules

7.13 Determination of the content of GMOs, melamine, dioxins (in case of a reasonable assumption about their possible presence) - according to regulatory documents operating in the territory of the states that have adopted the standard.

7.14 Determination of microbiological indicators:

KMAFAnM, BGKP (coliforms) - according to GOST 9225

S.aureus - in accordance with GOST 30347 and regulatory documents in force on the territory of the states that have adopted the standard;

Pathogenic microorganisms, including salmonella, according to GOST 30519 and regulatory documents in force on the territory of the states that have adopted the standard;

Listeria L.monocytogenes - according to the regulatory documents in force in the territory of the states that have adopted the standard.

8 Transport and storage

8.1 The product is transported by specialized vehicles in accordance with the rules for the transportation of perishable goods in force on this type of transport.

8.2 Pasteurized and ultra-pasteurized product (without aseptic filling) is stored at a temperature of (4 + 2) °C.

Sterilized and ultra-pasteurized product (with aseptic filling) is stored at a temperature of 2 °C to 25 °C.

Expiry date of the product technological process is set by the manufacturer, taking into account the requirements of regulatory legal acts in the field of food safety.

Bibliography

Technical regulation Customs Union TR TS 021/2011 Technical Regulations of the Customs Union TR TS 022/2011 Technical Regulations of the Customs Union TR CU 005/2011

"On food safety" food products in terms of its labeling" "On the safety of packaging"

UDC 637.14:006.354 MKS 67.100.10 H17

Keywords: drinking cream, scope, regulatory references, classification, technical requirements, safety requirements, acceptance rules, control methods, transportation, storage

GOST R 53435-2009

Group H17

NATIONAL STANDARD OF THE RUSSIAN FEDERATION

CREAM-RAW

Specifications

Cream-raw material. Specifications

OKS 67.100.20
OKP 98 1100

Introduction date 2011-01-01

Foreword

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

About the standard

1 DEVELOPED by the State Scientific Institution "All-Russian 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 PUT INTO EFFECT by Order of the Federal Agency for Technical Regulation and Metrology of December 3, 2009 N 545-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 - in the monthly published information indexes "National Standards". In case of revision (replacement) or cancellation of this standard, a corresponding notice will be published in the monthly published 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

1 area of ​​use

1 area of ​​use

This standard applies to raw cream (hereinafter referred to as cream) produced from cow's milk and intended for further processing.

Safety requirements for cream are set out in section 6, quality requirements - in 5.1, labeling requirements - in 5.3.

2 Normative references

This standard uses normative references to the following standards:

GOST R 50962-96 Utensils and household items made of plastic. General specifications

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

GOST R 51600-2000 Milk. Methods for the determination of antibiotics

GOST R 51766-2001 Food raw materials and products. Atomic absorption method for the determination of arsenic

GOST R 51921-2002 Food products. Methods for detection and determination of 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 Raw cow's milk. Specifications

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

GOST R 52814-2007 (ISO 6579:2002) Food products. Method for detection of bacteria of the genus Salmonella

GOST R 53359-2009 Milk and milk processing products. pH determination method

GOST R 53430-2009 Milk and milk processing products. Methods of microbiological analysis

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

GOST 3623-73 Milk and dairy products. Methods for determining pasteurization

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

GOST 3625-84 Milk and dairy products. Methods for determining density

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

GOST 5037-97 Metal flasks for milk and dairy products. Specifications

GOST 5867-90 Milk and dairy products. Methods for determining fat

GOST 9218-86 Tanks for food liquids installed on motor vehicles. General specifications

GOST 13928-84 Milk and cream harvested. Acceptance rules, sampling methods and their preparation for analysis

GOST 14192-96 Marking of goods

GOST 23452-79 Milk and dairy products. Methods for determination of residual amounts of organochlorine pesticides

GOST 23454-79 Milk. Methods for the determination of inhibitory substances

GOST 24067-80 Milk. Method for determination of hydrogen peroxide

GOST 25228-82 Milk and cream. Method for determining heat resistance by alcohol test

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. Mercury determination method

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 28283-89 Cow's milk. Method of organoleptic evaluation of smell and taste

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 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 and

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 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 published information signs published in 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.

3 Terms and definitions

This standard uses the terms according to the regulatory legal act of the Russian Federation, GOST R 52738, as well as the following term with the appropriate definition:

3.1 cream-raw materials: Cream made from milk and intended for industrial processing.

4 Classification

Raw cream is divided into:

- for raw cream;

- pasteurized cream.

5 Technical requirements

5.1 Characteristics

5.1.1 Cream is obtained by separation of raw cow's milk in accordance with the requirements of this standard and compliance with the requirements established by the regulatory legal acts of the Russian Federation.

5.1.2 Cream, depending on microbiological, organoleptic and physico-chemical parameters, is divided into grades: highest, first and second.

5.1.3 In terms of organoleptic characteristics, cream must comply with the requirements set forth in Table 1.


Table 1

5.1.4 In terms of heat resistance and temperature upon acceptance, cream must comply with the requirements set forth in Table 2.


table 2

5.1.5 By density depending on mass fraction fat cream must meet the requirements set out in table 3.


Table 3

5.1.6 In terms of titratable acidity, cream, depending on the mass fraction of fat and variety, must comply with the requirements set forth in Table 4.


Table 4

5.1.7 The performance indicators of heat treatment of pasteurized cream must comply with the requirements established in the regulatory legal acts of the Russian Federation.

5.1.8 Cream must not contain non-dairy fats, as well as soda, ammonia, hydrogen peroxide, foreign water.

5.2 Requirements for raw materials

To obtain cream, raw cow's milk is used that meets the requirements of the regulatory legal act of the Russian Federation and GOST R 52054.

5.3 Marking

5.3.1 Cream marking is carried out in accordance with the requirements established by the regulatory legal acts of the Russian Federation.

5.3.2 Cream marking contains the following information:

- Product name;







- batch number;

- date and time (hours, minutes) of product shipment;

- the designation of this standard;

- handling signs for flasks - "Protect from sunlight", "Perishable cargo" and "Temperature limit" according to GOST 14192.

5.3.3 Marking text in the form of a printed label or label is applied to the lid of the flask; for tanks, the marking text is presented in the shipping document.

5.4 Packaging

5.4.1 Cream is packed in shipping containers.

5.4.2 The transport container used for packaging cream must comply with the requirements of the documents in accordance with which it is manufactured, the requirements of the regulatory legal acts of the Russian Federation, must be approved for use for contact with dairy products and ensure the safety of their quality and safety during transportation and storage.

5.4.3 Cream is poured into tanks for food liquids in accordance with GOST 9218, metal flasks in accordance with GOST 5037, containers made of polymeric materials in accordance with GOST R 50962 and other containers with tight-fitting lids and sealed.

6 Safety requirements

6.1 Microbiological indicators for raw cream, depending on the variety, should not exceed the standards established by the regulatory legal acts of the Russian Federation, set forth in Table 5.


Table 5

6.2 Microbiological indicators for pasteurized cream of all varieties should not exceed the norms established by the regulatory legal acts of the Russian Federation set forth in Table 6.


Table 6

7 Acceptance rules

7.1 Acceptance rules - according to GOST 13928.

Cream is taken in batches.

A batch is considered cream with the same physical, chemical and organoleptic characteristics (of the same grade), in a homogeneous container, produced at one manufacturer (from one supplier) from homogeneous raw materials, on one technological equipment, one production date and issued by a single accompanying document.

7.2 Each batch of cream entering the facility is subjected to analysis immediately after sampling.

7.3 Each batch of raw cream must be accompanied by veterinary document the established form and a declaration of conformity with the regulatory legal acts of the Russian Federation.

Each batch of pasteurized cream must be accompanied by a document of the established form confirming compliance with the regulatory legal acts of the Russian Federation.

7.4 Each batch of cream sold by the manufacturer of the product is issued with a shipping document, which indicates:

- document number and date of issue;

- Product name;

- indicators of product identification (mass fraction of fat, density, acidity, organoleptic indicators);

- name of the manufacturer of the product - individual, including individual entrepreneur(surname, name, patronymic) and/or legal entity(agricultural organization, peasant (farm) economy);

- address of the manufacturer of the product;

- volume of the product (in liters) or net weight of the product (in kilograms);

- temperature during shipment;

- batch number;

- date and time (hours, minutes) of production;

- date and time (hours, minutes) of shipment;

- information about the modes of heat treatment (temperature, duration) - for pasteurized cream;

- information on confirmation of conformity;

- designation of this standard.

The purchaser (processor) checks the compliance of the cream with the requirements of the regulatory legal acts of the Russian Federation and this standard.

7.5 The order and frequency of control of cream quality indicators are established in accordance with the program production control approved in the prescribed manner.

Recommended order and frequency of control - in accordance with Appendix A.

7.6 Periodic tests for safety indicators (the content of toxic elements, mycotoxins, antibiotics, pesticides, radionuclides, microbiological indicators) are carried out in the prescribed manner in accordance with the production control program. The production control program is developed in accordance with the recommendations and.

8 Control methods

8.1 Sampling methods and their preparation for analysis - according to GOST R 53430, GOST 13928, GOST 26809, GOST 26929, and.

8.2 Determination of organoleptic indicators: appearance and color, taste and smell, consistency are carried out in accordance with 5.1.3. Preparation for the test and the conditions for its implementation - according to GOST 28283.

8.3 Determination of physico-chemical parameters:

- heat resistance of cream according to alcohol test - according to GOST 25228;

- temperatures - according to GOST 3622;

- mass fraction of fat - according to GOST 5867 (section 2);

- density - according to GOST 3625 (section 2);

- titratable acidity - according to GOST 3624 (section 3);

- efficiency of pasteurization for pasteurized cream - in accordance with GOST 3623;

- the presence of vegetable fats - according to GOST R 51471.

8.4 Establishing adulteration of cream with water

8.4.1 The essence of the method is to compare the measured mass fraction of moisture in cream with a known mass fraction of fat with the theoretically calculated maximum value of the mass fraction of moisture in cream of a given fat content.

8.4.2 Measurement of the mass fraction of fat in cream is carried out in accordance with GOST 5867 (clause 2.2.2).

8.4.3 Measurement of the mass fraction of moisture in cream is carried out in accordance with GOST 3626 (section 6a, except for 6a.2.2) with the following preparation of a cream sample for analysis.

Before testing, a cream sample is heated to a temperature of (20 ± 2) ° C and mixed by hand until it is homogeneous.

8.4.4 The calculation of the maximum value of the mass fraction of moisture in cream not adulterated with water with a known mass fraction of fat is carried out according to the formula

where is the mass fraction of fat in cream, determined according to 8.4.2, %.

The calculation is carried out with an accuracy of the second decimal place. The result is rounded to the first decimal place.

For the final result of the measurement, the arithmetic mean of the results of two parallel determinations of the mass fraction of fat in cream is taken.

8.4.5 Processing measurement results

The falsification of cream with water is established by comparing the measurements of the mass fraction of moisture according to 8.4.3 and the calculated maximum mass fraction of moisture in cream with a known mass fraction of fat according to 8.4.4.

If it is established that the measured mass fraction of moisture in cream is greater than the calculated maximum mass fraction of moisture in cream with a known mass fraction of fat, then this indicates the falsification of cream with water.

8.5 Method for detecting adulteration of cream with neutralizing agents (soda, ammonia)

8.5.1 The method is based on changing the dependence of the active acidity of cream, mass fraction of fat, titratable acidity when neutralizing substances (soda, ammonia) are added to them.

8.5.2 Measurement of the mass fraction of fat in cream is carried out in accordance with GOST 5867 (clause 2.2.2).

8.5.3 Measurement of the titratable acidity of cream is carried out according to GOST 3624 (section 3).

8.5.4 Measurement of active acidity of cream is carried out according to GOST R 53359.

8.5.5 Processing measurement results

In unadulterated cream, the relationship between the mass fraction of fat, titratable acidity and the calculated value of the active acidity of the cream is expressed by the empirical formula

where is the mass fraction of cream fat, determined according to 8.5.2, %;

is the titratable acidity of the cream, determined according to 8.5.3, in °T.

When neutralizing substances are added to cream, the dependence between the given indicators changes due to an increase in the buffer capacity of the cream in such a way that the measured value of active acidity according to 8.5.4 will be higher than the calculated value of active acidity according to 8.5.5.

To establish the falsification of cream by neutralizing substances, the difference and is calculated. If this difference exceeds 0.08, then this indicates the adulteration of the cream with neutralizing substances.

8.6 Method for the determination of hydrogen peroxide in raw cream

8.6.1 The method is based on the interaction of hydrogen peroxide with potassium iodide with the release of free iodine, which gives a blue color with starch.

8.6.2 Measuring instruments, auxiliary equipment and reagents - according to GOST 24067.

8.6.3 Preparing for measurements

8.6.3.1 Preparation of sulfuric acid solution

One volume part of sulfuric acid is measured with a cylinder and mixed in a glass with three volume parts of water.

8.6.3.2 Preparation of potassium iodide starch solution

Weigh 3 g of starch and mix with 20 ml of distilled cold water until a homogeneous mass is obtained. Separately, in a glass, bring to a boil 80 cm3 of distilled water and, with continuous stirring, add water to the diluted starch, avoiding the formation of lumps. The resulting solution is brought to a boil. After cooling to room temperature, 3 g of potassium iodide is added to the starch solution, stirring until its crystals dissolve.

A starch solution of potassium iodide is an unstable reagent, therefore it is prepared in a small amount and stored in the refrigerator for no more than 5 days.

8.6.3.3 Potassium iodide starch solution test

For this, raw cream is boiled, cooled to room temperature and measured according to 8.6.4.

When the cream is boiled, hydrogen peroxide decomposes and free iodine is not formed, so the staining of the reagent should not occur.

The appearance of a dark blue or grayish-blue color in boiled cream indicates the unsuitability of the reagent.

8.6.4 Taking measurements

In a test tube placed in a tripod, pour 1 ml of the following raw cream and, without stirring, add two drops of a sulfuric acid solution and 0.2 ml of a starch solution of potassium iodide.

After 10 minutes, observe the color change of the solution in the test tube.

8.6.5 Handling results

The appearance of individual blue spots in the test tube indicates the presence of hydrogen peroxide in the cream.

The limit of detection is 0.002% hydrogen peroxide.

8.7 Determination of microbiological indicators:

- the number of mesophilic aerobic and facultative anaerobic microorganisms - according to GOST R 53430;

- the level of bacterial contamination of raw cream - according to GOST R 53430, taking into account the decrease in the intensity of coloring of cream samples relative to milk samples with an increase in the mass fraction of fat in cream;

- bacteria of the group of Escherichia coli - according to GOST R 53430;

- Staphylococcus aureus - according to GOST 30347;

- pathogenic microorganisms, including salmonella, - according to GOST R 52814;

- Listeria monocytogenes - according to GOST R 51921 and.

8.8 Determination of inhibitory substances - according to GOST 23454 (section 2).

8.9 Determination of toxic elements:

- lead - according to GOST 26932, GOST 30178, GOST 30538, GOST R 51301 and;

- arsenic - according to GOST 26930, GOST 30538, GOST R 51766, GOST R 51962;

- cadmium - according to GOST 26933, GOST 30178, GOST 30538, GOST R 51301 and;

- mercury - according to GOST 26927 and.

8.10 Determination of mycotoxins - according to GOST 30711, and.

8.11 Determination of antibiotics - according to GOST R 51600, -.

8.12 Determination of pesticides - according to GOST 23452, -.

8.13 Determination of radionuclides - according to .

9 Transport and storage

9.1 Cream is transported by special vehicles in accordance with the rules for the transportation of especially perishable goods in force on the transport of the corresponding type.

Cream is transported in containers with tight-fitting lids, made of materials approved for contact with milk and dairy products in the prescribed manner and sealed. Vehicles must ensure the maintenance of the temperature provided for by the regulatory legal acts of the Russian Federation.

9.2 Cream is transported at a temperature not exceeding 8 °C.

9.3 Storage of cream should be carried out at a temperature not exceeding 8 °C, taking into account the time of transportation:

- for raw - no more than 36 hours;

- for pasteurized - no more than 48 hours.

Annex A (informative). Recommended order and frequency of control of indicators of quality and safety of cream

Annex A
(reference)

A.1 The procedure and frequency of monitoring the quality and safety indicators of cream are set out in Table A.1.


Table A.1

Bibliography

Electronic text of the document
prepared by Kodeks JSC and verified against:
official publication

M.: Standartinform, 2010

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FEDERAL AGENCY FOR TECHNICAL REGULATION AND METROLOGY

NATIONAL

STANDARD

RUSSIAN

FEDERATION

GOSTR

2009

CREAM-RAW

Specifications

Official edition

Foreword

The goals and principles of standardization in the Russian Federation are established federal law dated December 27, 2002 No. 184-FZ “On technical regulation”, and the rules for the application of national standards of the Russian Federation - GOST R 1.0-2004 “Standardization in the Russian Federation. Basic Provisions»

About the standard

1 DEVELOPED by the State Scientific Institution "All-Russian 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 PUT INTO EFFECT by Order of the Federal Agency for Technical Regulation and Metrology dated December 3, 2009 No. 545-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 - in the monthly published information indexes "National Standards". In case of revision (replacement) or cancellation of this standard, a corresponding notice will be published in the monthly published 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

© Standartinform, 2010

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

1 area of ​​use............................................... ....one

3 Terms and definitions .......................................................... ..2

4 Classification................................................... ......2

5 Specifications .................................................................. .2

6 Requirements for safety .......................................................... 5

7 Rules for acceptance ............................................... ......5

8 Methods of control ............................................... ......6

9 Transport and storage...............................................................8

quality and safety of cream .......................................... 9

Bibliography................................................. .......ten

NATIONAL STANDARD OF THE RUSSIAN FEDERATION

CREAM-RAW Specifications

Cream-raw material. Specifications

Introduction date - 2011-01-01

1 area of ​​use

This standard applies to raw cream (hereinafter referred to as cream) produced from cow's milk and intended for further processing.

Requirements for the safety of cream are set out in section 6. quality requirements - in 5.1. marking requirements - see 5.3.

2 Normative references

This standard uses normative references to the following standards:

5.1.3 In terms of organoleptic characteristics, cream must comply with the requirements set forth in Table 1.

5.1.4 In terms of heat resistance and temperature upon acceptance, cream must comply with the requirements. set out in table 2.

Note - Cream that does not meet the established temperature requirements is subject to immediate processing.

5.1.5 In terms of density, depending on the mass fraction of fat, cream must comply with the requirements. set out in table 3.

5.1.6 In terms of titratable acidity, cream, depending on the mass fraction of fat and variety, must comply with the requirements set forth in Table 4.

5.1.7 The performance indicators of heat treatment of pasteurized cream must comply with the requirements established in the regulatory legal acts of the Russian Federation.

5.1.8 Cream must not contain non-dairy fats, as well as soda, ammonia, hydrogen peroxide. outside water.

5.2 Requirements for raw materials

To obtain cream, raw cow's milk is used that meets the requirements of the regulatory legal act of the Russian Federation and GOST R 52054.

5.3 Marking

5.3.1 Cream marking is carried out in accordance with the requirements established by the regulatory legal acts of the Russian Federation.

5.3.2 Cream marking contains the following information:

Product name;

Name of the manufacturer of the product - an individual, including an individual entrepreneur (last name, first name, patronymic) and / or legal entity (agricultural organization, peasant (farm) economy);

Batch number;

Date and time (hours, minutes) of product shipment;

The designation of this standard;

Manipulation signs for flasks - "Protect from sunlight", "Perishable cargo" and "Temperature limit" in accordance with GOST 14192.

5.3.3 Marking text in the form of a printed label or label is applied to the lid of the flask; for tanks, the marking text is presented in the shipping document.

5.4 Packaging

5.4.1 Cream is packed in shipping containers.

5.4.2 The transport container used for packaging cream must comply with the requirements of the documents in accordance with which it is manufactured, the requirements of the regulatory legal acts of the Russian Federation, must be approved for use for contact with dairy products and ensure the safety of their quality and safety during transportation and storage.

5.4.3 Cream is poured into tanks for food liquids in accordance with GOST 9218, metal flasks in accordance with GOST 5037, containers made of polymeric materials in accordance with GOST R 50962 and other containers with tight-fitting lids and sealed.

6 Safety requirements

6.1 Microbiological indicators for raw cream, depending on the variety, should not exceed the standards established by the regulatory legal acts of the Russian Federation, set forth in Table 5.

Note - Cream with a level of bacterial contamination above the first grade, but not more than 2-10 CFU / cm 3 is allowed to be accepted as the second grade with subsequent processing into melted butter or after double pasteurization and evaluation of its effectiveness for other products in accordance with the requirements of the law of the Russian Federation in the field of ensuring the sanitary and epidemiological welfare of the population. After pasteurization, such cream, in terms of microbiological indicators, must comply with the requirements established for pasteurized cream by this standard._

6.2 Microbiological indicators for pasteurized cream of all varieties should not exceed the norms established by the regulatory legal acts of the Russian Federation set forth in Table 6.

7 Acceptance rules

Cream is taken in batches.

Cream with the same physical, chemical and organoleptic characteristics (of the same grade), in a homogeneous container, produced at the same manufacturer (from the same supplier) from homogeneous raw materials, on the same technological equipment, on the same date of production and issued by a single accompanying document, is considered a batch.

7.2 Each batch of cream entering the facility is subjected to analysis immediately after sampling.

7.3 Each batch of raw cream must be accompanied by a veterinary document of the established form and a declaration of compliance with the regulatory legal acts of the Russian Federation.

Each batch of pasteurized cream must be accompanied by a document of the established form confirming compliance with the regulatory legal acts of the Russian Federation.

7.4 Each batch of cream sold by the manufacturer of the product is issued with a shipping document, which indicates:

Document number and date of issue;

Product name;

Product identification indicators (mass fraction of fat, density, acidity, organoleptic indicators);

The name of the manufacturer of the product - an individual, including an individual entrepreneur (last name, first name, patronymic) and / or legal entity (agricultural organization, peasant (farm) economy);

Product manufacturer's address;

Volume of the product (in liters) or net weight of the product (in kilograms);

Temperature at shipment;

Batch number;

Date and time (hours, minutes) of production;

Date and time (hours, minutes) of shipment;

Information about heat treatment modes (temperature, duration) - for pasteurized cream;

Information© confirmation of conformity;

Designation of this standard.

The purchaser (processor) checks the compliance of the cream with the requirements of the regulatory legal acts of the Russian Federation and this standard.

7.5 The procedure and frequency of control of cream quality indicators are established in accordance with the production control program approved in the prescribed manner.

7.6 Periodic tests for safety indicators (the content of toxic elements, mycotoxins, antibiotics, pesticides, radionuclides, microbiological indicators) are carried out in the prescribed manner in accordance with the production control program. The production control program is developed in accordance with recommendations (2) and (3).

GOST 3624 (section 3);

Pasteurization efficiency for pasteurized cream - according to GOST 3623;

The presence of vegetable fats - according to GOST R 51471.

8.4 Establishing adulteration of cream with water

8.4.1 The essence of the method is to compare the measured mass fraction of moisture in cream with a known mass fraction of fat with the theoretically calculated maximum value of the mass fraction of moisture in cream of a given fat content.

8.4.2 Measurement of the mass fraction of fat in 8 cream is carried out according to GOST 5867 (paragraph 2.2.2).

8.4.3 Measurement of the mass fraction of moisture in cream is carried out in accordance with GOST 3626 (section 6a. except for 6a.2.2) with the following preparation of a cream sample for analysis.

A sample of cream before testing is heated to a temperature of (20 g 2) ® C and mixed by hand until homogeneous.

8.4.4 Calculation of the maximum value of the mass fraction of moisture in cream W 0 not adulterated with water with a known mass fraction of fat is carried out according to the formula

W p = 91.6700- 0.9167 X. (1)

where X is the mass fraction of fat in cream, determined according to 8.4.2, in %.

The calculation is carried out with an accuracy of the second decimal place. The result is rounded to the first decimal place.

For the final result of the measurement, the arithmetic mean of the results of two parallel determinations of the mass fraction of fat in cream is taken.

8.4.5 Processing measurement results

The falsification of cream with water is established by comparing the results of measuring the mass fraction of moisture 1U YuM according to 8.4.3 and the calculated maximum mass fraction of moisture in cream with a known mass fraction of fat W 0 according to 8.4.4.

If it is established that the measured mass fraction of moisture in cream W „ 3tt is greater than the calculated maximum mass fraction of moisture in cream with a known mass fraction of fat W p (- W p > 0). this indicates the falsification of cream with water.

8.5 Method for detecting adulteration of cream with neutralizing agents (soda, ammonia)

8.5.1 The method is based on changing the dependence of the active acidity of cream, mass fraction of fat, titratable acidity when neutralizing substances (soda, ammonia) are added to them.

8.5.2 Measurement of the mass fraction of fat in cream is carried out in accordance with GOST 5867 (clause 2.2.2).

8.5.3 Measurement of the titratable acidity of cream is carried out according to GOST 3624 (section 3).

8.5.4 Measurement of active acidity of cream is carried out according to GOST R 53359.

8.5.5 Processing measurement results

In unadulterated cream, the relationship between the mass fraction of fat X. titratable acidity K and the calculated value of active acidity pH p of cream is expressed by the empirical formula

pH p = 7.62 - 0.06K - 0.0033X. (2)

where X is the mass fraction of cream fat, determined according to 8.5.2, %;

K is the titratable acidity of the cream, determined according to 8.5.3, in T.

When neutralizing substances are added to the cream, the dependence between the given indicators changes due to an increase in the buffer capacity of the cream in such a way that the measured value of the active acidity pH and, according to 8.5.4, will be higher than the calculated value of the active acidity pH p according to 8.5.5.

To establish the falsification of cream with neutralizing substances, the difference between pH mm and pH p is calculated. If this difference exceeds 0.08 pH. this indicates the falsification of cream by neutralizing substances.

8.6 Method for the determination of hydrogen peroxide in raw cream

8.6.1 The method is based on the interaction of hydrogen peroxide with potassium iodide with the release of free iodine, which gives a blue color with starch.

8.6.2 Measuring instruments, auxiliary equipment and reagents - according to GOST 24067.

8.6.3 Preparing for measurements

8.6.3.1 Preparation of sulfuric acid solution

One volume part of sulfuric acid is measured with a cylinder and mixed in a glass with three volume parts of water.

8.6.3.2 Preparation of potassium iodide starch solution

Weigh 3 g of starch and mix with 20 cm 3 of distilled cold water until a homogeneous mass is obtained. Separately, in a glass, bring to a boil 80 cm 3 of distilled water and, with continuous stirring, add water to the diluted starch, preventing the formation of lumps. The resulting solution is brought to a boil. After cooling to room temperature, 3 g of potassium iodide is added to the starch solution, stirring until its crystals dissolve.

A starch solution of potassium iodide is an unstable reagent, therefore it is prepared in a small amount and stored in the refrigerator for no more than 5 days.

8.6.3.3 Potassium iodide starch solution test

For this, raw cream is boiled, cooled to room temperature and measured according to 8.6.4.

When the cream is boiled, hydrogen peroxide decomposes and free iodine is not formed, so the staining of the reagent should not occur.

The appearance of a dark blue or grayish-blue color in boiled cream indicates the unsuitability of the reagent.

Put into effect by order of the Federal Agency for Technical Regulation and Metrology dated June 28, 2013 N 269-st

Interstate standard GOST 31451-2013

"DRINKING CREAM. SPECIFICATIONS"

drinking cream. Specifications

Introduced for the first time

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

1 area of ​​use

This standard applies to packaged in consumer containers after heat treatment or heat-treated in consumer containers drinking cream (hereinafter referred to as the product) intended for direct use in food.

This standard does not apply to a product enriched with milk protein, vitamins, micro and macro elements, dietary fiber, polyunsaturated fatty acids, phospholipids, probiotics and prebiotics.

Requirements to ensure product safety are set out in 5.1.4, 5.1.5, quality requirements - in 5.1.2, 5.1.3, labeling requirements - in 5.3.

2 Normative references

This standard uses normative references to the following interstate standards:

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

GOST 1349-85 Canned milk. Cream is dry. Specifications

GOST 2493-75 Reagents. Potassium phosphate disubstituted 3-water. Specifications

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

GOST 3623-73 Milk and dairy products. Methods for determining pasteurization

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

GOST 4172-76 Reagents. Sodium phosphate disubstituted 12-water. Specifications

GOST 4495-87 Whole milk powder. Specifications*2

GOST 5538-78 Reagents. Potassium citrate 1-aqueous. Specifications

GOST 5867-90 Milk and dairy products. Fat Determination Methods*3

GOST 9225-84 Milk and dairy products. Methods of microbiological analysis*4

GOST 10970-87 Skimmed milk powder. Specifications*5

GOST 14192-96 Marking of goods

GOST 22280-76 Reagents. Sodium citrate 5, 5-aqueous. Specifications

GOST 23285-78 Transport packages for food products and glass containers. Specifications

GOST 23452-72 Milk and dairy products. Methods for determination of residual amounts of organochlorine pesticides

GOST 25228-82 Milk and cream. Method for determining heat resistance by alcohol test

GOST 25776-83 Piece products in consumer packaging. Group packaging in shrink film

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

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

GOST 28283-89 Cow's milk. Method of organoleptic evaluation of smell and taste

GOST 26927-86 Food raw materials and products. Methods for the determination of mercury

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 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. Method for 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 1 and M 1

GOST 31449-2013 Raw cow's milk. Specifications

Note - When using this standard, it is advisable to check the effect 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 according to the annual information index "National Standards", which was published as of January 1 of the current of the year, and according to the 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.

3 Terms and definitions

In this standard, the following term is used with the corresponding definition:

3.1 drinking cream: Cream that has been heat-treated (at least pasteurized) and packaged in consumer containers.

4 Classification

4.1 The product, depending on the raw milk, is made from:

Standardized cream;

Reconstituted cream;

their mixtures.

4.2 The product according to 4.1, depending on the heat treatment mode, is divided into:

Pasteurized;

Sterilized;

UHT.

5 Technical requirements

5.1 Main indicators and characteristics

5.1.1 The product is manufactured in accordance with the requirements of this standard according to technological instructions in compliance with hygienic requirements for dairy industry enterprises operating in the territory of the state that has adopted the standard.

5.1.2 In terms of organoleptic characteristics, the product must comply with the requirements of Table 1.

Table 1

5.1.3 In terms of physical and chemical parameters, the product must comply with the standards specified in Table 2.

table 2

5.1.4 Permissible levels of potentially hazardous substances (toxic elements, mycotoxins, dioxins, melamine, antibiotics, pesticides, radionuclides) in the product should not exceed the requirements.

5.1.5 Permissible levels of microorganisms (QMAFAnM, BGKP, pathogenic microorganisms, including Salmonella, Staphylococcus S.aureus, Listeria L.monocytogenes) in pasteurized and ultra-pasteurized products without aseptic filling should not exceed the requirements.

5.1.6 Sterilized and ultra-pasteurized products with aseptic filling must comply with the requirements of industrial sterility established by regulatory legal acts in force in the territory of the states that have adopted the standard.

5.2 Requirements for raw materials

5.2.1 For the manufacture of a pasteurized product, the following raw materials are used:

Raw cow's milk in accordance with GOST 31449 and regulatory and technical documents in force on the territory of the states that have adopted the standard;

Whole milk powder according to GOST 4495 and regulatory and technical documents in force in the territory of the states that have adopted the standard;

Skimmed milk powder in accordance with GOST 10970 and regulatory and technical documents in force on the territory of the states that have adopted the standard;

Cream powder in accordance with GOST 1349 and regulatory and technical documents in force in the territory of the states that have adopted the standard;

5.2.2 For the manufacture of sterilized and ultra-pasteurized product, the following raw materials are used:

Raw cow's milk in accordance with GOST 31449 and regulatory and technical documents in force on the territory of the states that have adopted the standard, acidity not more than 18.0 °T, with a content of somatic cells not more than 500 thousand / cm 3, heat resistance according to the alcohol test is not lower than the second group according to GOST 25228;

Skimmed milk - raw materials according to regulatory and technical documents in force on the territory of the states that have adopted the standard;

Cream - raw materials according to regulatory and technical documents in force on the territory of the states that have adopted the standard;

Whole milk powder according to GOST 4495, spray-dried, acidity not more than 18 °T, heat resistance according to the alcohol test after recovery is not lower than the second group according to GOST 25228;

Skimmed milk powder according to GOST 10970, spray-dried, acidity not more than 19 °T, heat resistance according to the alcohol test after recovery is not lower than the second group according to GOST 25228;

Dried cream according to GOST 1349, acidity from 15 to 18 °T, heat resistance according to the alcohol test after reduction is not lower than the second group according to GOST 25228;

Drinking water according to the regulatory documents in force in the territory of the states that have adopted the standard.

Stabilizer salts may be used for sterilized and ultra-pasteurized products:

Sodium citrate 5, 5-water according to GOST 22280;

Potassium citrate trisubstituted 1-water according to GOST 5538;

Potassium phosphate disubstituted 3-water according to GOST 2493;

Sodium phosphate disubstituted 12-water according to GOST 4172.

5.2.3 The raw materials used for the manufacture of the product in terms of safety must comply with the requirements.

5.2.4 It is allowed to use similar raw materials of domestic and other production, not inferior in terms of quality and safety specified in 5.2.1 - 5.2.3.

5.3 Marking

5.3.1 Labeling of consumer packaging is carried out in accordance with.

5.3.2 Marking of group packaging, reusable and transport containers, transport package - in accordance with the application of manipulation signs or warning labels: "Keep away from sunlight" and "Temperature limitation" indicating the minimum and maximum temperature values ​​​​according to GOST 14192, regulatory and technical documents valid in the territory of the states that have adopted the standard.

5.3.3 When banding with transparent polymeric materials, marking on the side surfaces of the group package, shipping container and overpack may not be applied. Marking in this case are visible inscriptions on consumer packaging or group packaging, or shipping containers, supplemented by information on the number of pieces and gross weight. Illegible inscriptions, including manipulation marks, are applied to insert sheets or presented in any other available way.

5.4 Packaging

5.4.1 Containers and materials used for packaging and sealing the product must comply with the requirements of the documents in accordance with which they are made, and ensure the preservation of the quality and safety of products during their transportation, storage and sale.

5.4.2 Formation of group packaging - in accordance with GOST 25776.

5.4.3 Transport packages are formed according to GOST 23285 and GOST 26663.

5.4.4 The overpack is stowed in such a way that the marking of at least one unit of consumer packaging and / or group packaging and / or overpack and / or reusable packaging is visible on each side of the overpack.

The stacking of the transport package is carried out by methods that ensure the safety of the lower rows of consumer packaging and / or group packaging, and / or transport packaging, and / or reusable packaging without their deformation.

5.4.5 Permissible negative deviations of the net content from the nominal quantity - in accordance with GOST 8.579.

6 Acceptance rules

6.1 Acceptance rules - in accordance with GOST 26809 and regulatory documents in force on the territory of the states that have adopted the standard.

6.2 The product is 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 Sampling and preparation of samples for analysis - in accordance with GOST 26809 and regulatory documents in force on the territory of the states that have adopted the standard.

7.2 Determination of appearance, texture, taste and smell, color is carried out organoleptically and characterized in accordance with the requirements of 5.1.2.

7.3 Determination of the product temperature upon release from the enterprise and the net weight of the product - in accordance with GOST 3622 and regulatory documents in force on the territory of the states that have adopted the standard.

7.4 Determination of the mass fraction of fat - in accordance with GOST 5867 and regulatory documents in force on the territory of the states that have adopted the standard.

7.5 Determination of the mass fraction of protein - according to the regulatory documents in force on the territory of the states that have adopted the standard.

7.6 Determination of acidity - in accordance with GOST 3624 and regulatory documents in force on the territory of the states that have adopted the standard.

7.7 Determination of heat treatment efficiency indicators:

Pasteurization (test for phosphatase or peroxidase) - according to GOST 3623 and regulatory documents in force on the territory of the states that have adopted the standard;

Sterilization, ultra-pasteurization (product with aseptic filling) (compliance with the requirements of industrial sterility) - according to the regulatory documents in force on the territory of the states that have adopted the standard.

7.8 Determination of toxic elements:

Lead - in accordance with GOST 26932, GOST 30178, GOST 30538 and regulatory documents in force on the territory of the states that have adopted the standard;

Arsenic - in accordance with GOST 30538 and regulatory documents in force on the territory of the states that have adopted the standard;

Cadmium - in accordance with GOST 26933, GOST 30178, GOST 30538 and regulatory documents in force on the territory of the states that have adopted the standard;

Mercury - in accordance with GOST 26927 and regulatory documents in force on the territory of the states that have adopted the standard.

7.9 Determination of pesticides - according to GOST 23452 and regulatory documents in force on the territory of the states that have adopted the standard.

7.10 Determination of mycotoxins (aflatoxin M 1) - according to GOST 30711 and regulatory documents in force on the territory of the states that have adopted the standard.

7.11 Determination of antibiotics - according to the regulatory documents in force in the territory of the states that have adopted the standard.

7.12 Determination of radionuclides - according to the regulatory documents in force on the territory of the states that have adopted the standard.

7.13 Determination of the content of GMOs, melamine, dioxins (in case of a reasonable assumption about their possible presence) - according to the regulatory documents in force on the territory of the states that have adopted the standard.

7.14 Determination of microbiological indicators:

KMAFAnM, BGKP (coliforms) - in accordance with GOST 9225 and regulatory documents in force on the territory of the states that have adopted the standard;

S.aureus - in accordance with GOST 30347 and regulatory documents in force on the territory of the states that have adopted the standard;

Pathogenic microorganisms, including salmonella, according to GOST 30519 and regulatory documents in force on the territory of the states that have adopted the standard;

Listeria L.monocytogenes - according to the regulatory documents in force in the territory of the states that have adopted the standard.

8 Transport and storage

8.1 The product is transported by specialized vehicles in accordance with the rules for the transportation of perishable goods in force for this type of transport.

8.2 Pasteurized and ultra-pasteurized product (without aseptic filling) is stored at a temperature of (4 ± 2) °C.

Sterilized and ultra-pasteurized product (with aseptic filling) is stored at a temperature of 2°C to 25°C.

The shelf life of the product 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.

_______________________

* The date of introduction of the standard into force in the territory of the states is established by their national standardization bodies.

** GOST R 52791-2007, GOST R 53946-2010 are in force on the territory of the Russian Federation.

*3 The use on the territory of the Russian Federation has been discontinued in part of Sec. 4, from 07/01/2002 to use GOST R 51457-99. The use on the territory of the Russian Federation in terms of rennet and processed cheeses has been discontinued, from 01/01/2014 to use GOST R 55063-2012. The use on the territory of the Russian Federation in terms of butter without fillers, butter with fillers, salted butter has been discontinued, from 01/01/2014 to use GOST 55361-2012.

*4 On the territory of the Russian Federation, GOST R 53430-2009 applies.

*5 On the territory of the Russian Federation, GOST R 52791-2007 applies.

Bibliography

Technical regulation of the Customs Union TR TS 021/2011 "On food safety"

Technical regulation of the Customs Union TR CU 022/2011 "Food products in terms of their labeling"

Technical regulation of the Customs Union TR TS 005/2011 "On the safety of packaging"