INTERSTATE STANDARD

CHEESES

TECHNICAL CONDITIONS

Official edition

Standartinform

UDC 637.1:006.354

INTERSTATE

Group H17

STANDARD

CHEESES

Specifications

Hard rennet cheeses. Specifications

MKS 67.100.30 OKP 92 2511; 92 2512

Date of introduction 01.07.86

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

1. RANGE, SHAPE, DIMENSIONS AND WEIGHT

1.1. Hard rennet cheeses are divided into:

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

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

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

Table 1

Official publication Reprint prohibited

© Standards Publishing House, 1985 © Standartinform, 2008

Continuation of the table. one

Note. When napkinless pressing of cheeses, sharper edges are allowed.

2. TECHNICAL REQUIREMENTS

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

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

cheese making;

cream and skimmed milk derived from cow's milk that meet the requirements for cheese milk;

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

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

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

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

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

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

2.3. According to physical and chemical indicators, cheeses must meet the requirements specified in Table. 2.

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

table 2

Note. In some cases, deviations were allowed mass fraction fat in the dry matter of the product up to 2% downwards against that established by this standard until January 1, 1987.

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

Estonian -30;

Kostroma -45;

Dutch slab, Yaroslavl, Uglich, Latvian -60;

Dutch round, steppe -75;

Soviet -90;

Altai -120;

Swiss -180.

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

2.5. According to organoleptic indicators, cheeses must meet the requirements specified in Table. 3.

Table 3

Continuation of the table. 3

Continuation of the table. 3

Notes:

1. With tissueless pressing, perforation marks are allowed on the surface of the cheese.

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

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

Table 4

Note. Dutch cheeses approved for sale with a maturation period of at least 45 days must have a score for:

taste and smell -45-40;

consistency -25-23;

figure -10-9;

test color -5;

appearance-YU;

packaging and labeling -5.

2.7. Cheeses in terms of quality, packaging and labeling are evaluated in accordance with Table. 5. The results of the assessment in points are summarized.

Table 5

1. Excellent

2. Good

3. Good taste but weak aroma

4. Satisfactory (weakly expressed)

5. Weak bitterness

6. Low fodder

8. Stern

9. Musty

10. Gorky

11. Greasy taste

12. Excellent

13. Good

14. Satisfactory

15. Hard (coarse)

16. Rubbery

17. Incoherent (loose)

18. Crumbly

19. Prickly (self-propelled)

20. Normal

21. Uneven

Consistency (25 points)

Drawing (10 points)

Appearance (10 points)

Continuation of the table. 5

Packaging and labeling (5 points)

Note. In the presence of two or more defects for each of the indicators of the table scoring(“taste and smell”, “consistency”, “pattern”, “appearance”) the discount is made on the most depreciating vice.

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

Table 6

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

2.9. It is not allowed to sell cheeses with rancid, rotten, putrid and pronounced greasy, moldy taste and smell, the smell of petroleum products, chemicals and the presence of foreign inclusions, as well as cheeses that are swollen and swollen (lost their shape), affected by subcrustal mold, or with putrefactive wells and cracks, with deep stripping (more than 2-3 cm), with a strongly subsided crust, subject to waxing, but released without paraffin, with a violation of the tightness of the film and with the development of mold and other microflora on the surface of the cheese under the film.

3. ACCEPTANCE RULES AND TEST METHODS

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

carried out in the prescribed manner.

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

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

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

(Revised edition, Rev. No. 3).

3.4. The organoleptic assessment of cheese is carried out at a product temperature of (18+2) °C.

4. MARKING, PACKAGING, TRANSPORT AND STORAGE

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

mass fraction of fat in dry matter, in percent;

manufacturer's numbers;

abbreviated name of the region (krai, republic) in which the enterprise is located ( conventions duly approved).

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

The shape and size of the production mark is set depending on the mass fraction of fat in the dry matter of the cheese in accordance with Table. 7.

Table 7

The number and order of the marks on the cheese are indicated in Fig. 1-11.

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

On Latvian cheese, the production mark and production date may be applied to parchment (GOST 1341) or subparchment (GOST 1760), in which cheeses must be wrapped before being packed in wooden boxes.

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

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

names of cheese;

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

the name of the ministry.

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

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

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

Cheeses are wrapped in brown paper in accordance with GOST 827 3 or parchment in accordance with GOST 1341, or subparchment in accordance with GOST 1760 before being packed into containers.

Cheeses of one name, variety, one production date and one cooking number are placed in each box or drum. It is allowed to pack cheeses of different production dates with the marking "combined".

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

4.3. On one of the end sides of the container with cheese with indelible paint, using a stencil or by sticking a label, a marking is applied with the designation:

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

Realization of hard rennet cheeses in retail trading network should be carried out in the presence of information about the food (fat, protein and vitamins A, B 2) and the energy value of 100 g of the product from 01.01.88.

(Revised edition, Rev. No. 2).

4.4. Transport marking with the application of the handling sign "Keep away from sunlight" - according to GOST 14192.

4.5. Transportation of cheeses should be carried out by all means of transport in covered vehicles in accordance with the rules for the carriage of goods in force on the corresponding mode of transport, and in packaged form - in accordance with GOST 24597.

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

4.7. Packaging, labeling, transportation and storage of cheeses shipped to the Far North and equivalent areas - according to GOST 15846.

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

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

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

LOCATION OF STAMPS ON CHEESES

Soviet

Altaic

dutch squared

Swiss

dutch round

Kostroma

Yaroslavsky

Estonian

Uglich

Latvian

INFORMATION DATA

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

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

2. APPROVED AND INTRODUCED BY Decree State Committee USSR according to the standards of 23.07.85 No. 2306

3. REPLACE GOST 7616-55

4. REFERENCE REGULATIONS AND TECHNICAL DOCUMENTS

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

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

Interstate standard GOST 32260-2013

"SEMI-HARD CHEESES. SPECIFICATIONS"

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

Semihard cheeses. Specifications

Introduced for the first time

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 semi-hard cheeses with a mass fraction of moisture in a skimmed substance* from 54.0% to 69.0% (hereinafter referred to as cheeses) made from cow's milk and products derived from cow's milk: skimmed milk and cream intended for direct consumption or further processing.

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

2 Normative references

This standard uses Normative references to the following interstate standards:

GOST 8.579-2002 State system 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 (ISO 3599-76) Calipers. Specifications

GOST 240-85 Margarine. General specifications

GOST 427-75 Measuring metal rulers. Specifications

GOST 1341-97 Vegetable parchment. Specifications

GOST 1760-86 Subparchment. Specifications

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

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

GOST 3627-81 Dairy products. Methods for the determination of sodium chloride

GOST 4168-79 Reagents. Sodium nitrate. Specifications

GOST 4217-77 Reagents. Potassium nitrate. Specifications

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

GOST 8273-75 Wrapping paper. Specifications

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 materials for food industry products, Agriculture and matches. Specifications

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

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

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

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

GOST 13830-97 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 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. General 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 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 1 and M 1

GOST 31449-2013 Raw cow's milk. Specifications

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

GOST 31658-2012 Skimmed milk - raw 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 31979-2012 Milk and dairy products. Method for the detection of vegetable fats in the fatty phase by gas-liquid chromatography of sterols

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

NOTE When using this standard, it is advisable to check the validity of the referenced standards in information system general use - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet or on the annual information index "National Standards", which was published as of January 1 of the current year, and on 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 terms according to, as well as the following terms with their respective definitions, are used:

3.1 production date technological process cheese production.

3.2 age of cheese

3.3 low temperature second heating cheese: Cheese made at a second heating temperature between 35°C and 43°C.

3.4 high temperature second heating cheese: Cheese made at a second heating temperature between 48°C and 58°C.

4 Classification

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

With low temperature second heating;

With high temperature second heating.

4.2 Cheeses are produced in the following range:

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

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

5 Technical requirements

5.1 Main indicators and characteristics

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

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

5.1.3 In terms of organoleptic characteristics, cheeses must comply with the requirements specified in Table 2, with allowable deviations in accordance with A.2 (Appendix A).

Table 1

table 2

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

Table 3

Cheeses that have received a taste and smell score of less than 34 points or a total score of less than 75 points, as well as those that do not meet the requirements of this standard in terms of shape, size, weight and physical and chemical indicators, are not allowed for sale, but are subject to further processing.

5.1.5 Cheeses with a rancid, putrid and pronounced salty, moldy taste and smell, the smell of petroleum products and chemicals, the presence of foreign inclusions, as well as swollen and swollen (lost shape), affected by subcrustal mold, with putrefactive wells and cracks are not subject to sale , with deep strippings (more than 2 - 3 cm), with a strongly propped up crust, with a violation of tightness polymer materials released without coating, with a significant violation of polymer-paraffin and wax alloys, latex coatings, with the development of mold and other microorganisms on the surface of the cheese.

5.1.6 In terms of physical and chemical parameters, cheeses must comply with the requirements specified in Table 4.

Table 4

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

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

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

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

5.2 Requirements for raw materials

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

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

5.2.2.1 Main raw material:

Raw cow's milk according to GOST 31449, the highest and first grades, meeting the following requirements: the level of bacterial contamination according to the reductase test is not lower than the 2nd class, the rennet-fermentation test is not lower than the 2nd class, the number of mesophilic aerobic and facultative anaerobic microorganisms - no more than 5 10 5 CFU / cm 3, the number of somatic cells in 1 cm 3 - no more than 5 10 5, the number of spores of mesophilic anaerobic lactate-fermenting bacteria for cheeses with a high temperature of the second heating Soviet, Swiss, Altai - no more than 2500 in 1 dm 3 , for other semi-hard cheeses with a low temperature of the second heating - no more than 13000 in 1 dm 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 the 2nd class, the number of mesophilic aerobic and facultative anaerobic microorganisms is not more than 5 10 5 CFU / cm 1.5°K 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 standard or technical documents operating in the territory of the state that adopted the standard;

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

5.2.2.2 Functionally required components:

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

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

5.2.2.3 Technological aids:

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

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

Drinking water for regulatory documents operating in the territory of the state that adopted the standard.

5.2.2.4 Food additives

Preservatives:

Potassium nitrate (E252) according to GOST 4217;

Sodium nitrate (E251) according to GOST 4168;

Lysozyme (E1105).

Food colorings:

- (β-carotene (E160a);

Annatto extracts (E160b).

5.2.2.5 Functionally necessary materials:

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

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

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

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

5.3 Marking

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

5.3.2 Additionally, if necessary, each head of cheese is marked with the cooking number and production date in the following ways:

Smelting of the indicated designations with a special marker;

By pressing casein or plastic numbers into the cheese dough;

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

It is allowed to put the number of cooking and the date of production with a stamp on the cheese or casein substrate with indelible paint, approved for contact with food products in the prescribed manner in the territory of the state that adopted the standard.

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

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

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

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

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

5.3.6 Handling signs: "Protect from sunlight", "Temperature limit", "Protect from moisture" are applied in accordance with GOST 14192.

5.3.7 Labeling of cheeses shipped to the regions of the Far North and areas equated to them - in accordance with GOST 15846.

5.4 Packaging

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

5.4.2 Before being placed in a transport package, cheeses are packed in wrapping paper according to GOST 8273, grades A, B, O 1, O 2, D; vegetable parchment according to GOST 1341, grades B, C; subparchment according to GOST 1760, grade P; in polymeric materials; bags-liners made of paper or polymeric materials and other packaging materials approved for use in the prescribed manner in the territory of the state that adopted the standard.

It is allowed not to line the transport packaging in the case of packing cheese in plastic bags.

5.4.3 Cheeses are placed in solid plank and non-separable boxes made of wood sheet materials in accordance with GOST 10131, or reusable plank and wood sheet boxes in accordance with GOST 11354.

It is allowed to put cheeses in containers without partitions.

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

5.4.5 Valves of cardboard boxes are pasted over with paper-based adhesive tape according to GOST 18251 or polyethylene tape with an adhesive layer according to GOST 20477.

5.4.6 Cheeses of one batch, one name, one variety, one production date and one cooking number are placed in each box. It is allowed to put cheese of a specific name of different cooking numbers and dates of workings with the marking "prefabricated" into the transport container of cheese.

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

5.4.8 Limits of permissible negative deviations of the net weight from the nominal net weight - in accordance with GOST 8.579.

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

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

6 Acceptance rules

6.1 Acceptance rules - according to GOST 26809.

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

7 Control methods

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

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

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

For cheese heads with convex side faces, the height of the head is determined using a caliper according to GOST 166.

7.4 Determination of net weight - according to GOST 3622.

7.5 Organoleptic indicators are determined in accordance with Appendix A.

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

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

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

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

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

7.10 Determination of the mass fraction of sorbic acid - in accordance with GOST 240 (section 3 of Appendix 3) or documents in force on the territory of the state that adopted the standard.

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

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

7.13 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 - according to GOST 30519;

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

7.14 Determination of toxic elements:

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

Arsenic - in accordance with GOST 26930, GOST 30538 and documents in force on the territory of the state that adopted the standard;

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

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

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

7.16 Determination of the content of pesticides - according to GOST 23452 and documents in force on the territory of the state that adopted the standard.

7.17 Determination of antibiotics - according to GOST 31502, GOST 31694, GOST 31903 and documents in force on the territory of the state that adopted the standard.

7.18 Determination of the content of radionuclides, dioxins - according to the documents in force on the territory of the state that adopted the standard.

7.19 Determination of the content of 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.

7.20 Adulteration of the fatty phase of cheese with fats of non-dairy origin is established in accordance with GOST 31979.

8 Transport and storage

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

8.2 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.

8.3 Cheeses are stored at the manufacturing plant on racks, cheeses packed in transport packaging - in stacks with lathing every two to 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 cheeses together with other food products with a specific smell in the same chamber is not allowed.

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

The expiration date of the cheese of a specific name from the end of the technological process is established by the manufacturer, taking into account the requirements of regulatory legal acts in the field of food safety.

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

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

Annex A
(mandatory)

Organoleptic evaluation of cheeses

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

Table A.1

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

Table A.2

Annex B
(reference)

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

B.1 Information about the nutritional and energy value of 100 g of cheese is given in Table B.1.

Table B.1

Bibliography

page 1

page 2

page 3

page 4

page 5

page 6

page 7

page 8

page 9

page 10

page 11

page 12

INTERSTATE STANDARD

CHEESES

TECHNICAL CONDITIONS

Official edition

Standartinform

UDC 637.1:006.354

INTERSTATE

Group H17

STANDARD

CHEESES

Specifications

Hard rennet cheeses. Specifications

GOST

7616-85

MKS 67.100.30 OKP 92 2511; 92 2512

Date of introduction 01.07.86

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

1. RANGE, SHAPE, DIMENSIONS AND WEIGHT

1.1. Hard rennet cheeses are divided into:

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

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

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

Official publication Reprint prohibited

© Standards Publishing House, 1985 © Standartinform, 2008

LOCATION OF STAMPS ON CHEESES

Soviet

dutch round

dutch squared

INFORMATION DATA

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

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

2. APPROVED AND INTRODUCED BY Decree of the USSR State Committee for Standards No. 2306 dated July 23, 1985

4. REFERENCE REGULATIONS AND TECHNICAL DOCUMENTS

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

GOST 7616-85 S. 2

2. TECHNICAL REQUIREMENTS

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

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

cheese making;

cream and skimmed milk derived from cow's milk that meet the requirements for cheese milk;

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

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

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

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

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

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

2.3. According to physical and chemical indicators, cheeses must meet the requirements specified in Table. 2.

In the territory Russian Federation valid GOST R 51574-2000.

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

Estonian -30;

Kostroma -45;

Dutch slab, Yaroslavl, Uglich, Latvian -60;

Dutch round, steppe -75;

Soviet -90;

Altai -120;

Swiss -180.

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

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

2.5. According to organoleptic indicators, cheeses must meet the requirements specified in Table. 3.

Notes:

1. With tissueless pressing, perforation marks are allowed on the surface of the cheese.

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

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

Note. Dutch cheeses approved for sale with a maturation period of at least 45 days must have a score for:

taste and smell -45-40;

consistency -25-23;

figure -10-9;

test color -5;

appearance - Yu;

packaging and labeling -5.

2.7. Cheeses in terms of quality, packaging and labeling are evaluated in accordance with Table. 5. The results of the assessment in points are summarized.

1. Excellent

2. Good

3. Good taste, but weak aroma

4. Satisfactory (weakly expressed)

5. Weak bitterness

6. Low fodder

8. Stern

9. Musty

10. Gorky

11. Greasy taste

12. Excellent

13. Good

14. Satisfactory

15. Hard (coarse)

16. Rubbery

17. Incoherent (loose)

18. Crumbly

19. Prickly (self-propelled)

20. Normal

21. Uneven

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

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

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

2.9. It is not allowed to sell cheeses with rancid, rotten, putrid and pronounced greasy, moldy taste and smell, the smell of petroleum products, chemicals and the presence of foreign inclusions, as well as cheeses that are swollen and swollen (lost their shape), affected by subcrustal mold, or with putrefactive wells and cracks, with deep stripping (more than 2-3 cm), with a strongly subsided crust, subject to waxing, but released without paraffin, with a violation of the tightness of the film and with the development of mold and other microflora on the surface of the cheese under the film.

3. ACCEPTANCE RULES AND TEST METHODS

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

carried out in the prescribed manner.

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

3.4. The organoleptic assessment of cheese is carried out at a product temperature of (18+2) °C.

4. MARKING, PACKAGING, TRANSPORT AND STORAGE

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

mass fraction of fat in dry matter, in percent;

manufacturer's numbers;

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

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

The shape and size of the production mark is set depending on the mass fraction of fat in the dry matter of the cheese in accordance with Table. 7.

The number and order of the marks on the cheese are indicated in Fig. 1-11.

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

On Latvian cheese, the production mark and production date may be applied to parchment (GOST 1341) or subparchment (GOST 1760), in which cheeses must be wrapped before being packed in wooden boxes.

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

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

names of cheese;

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

the name of the ministry.

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

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

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

Cheeses are wrapped in wrapping paper in accordance with GOST 827 3 or parchment in accordance with GOST 1341, or subparchment in accordance with GOST 1760 before being packed into containers.

Cheeses of one name, variety, one production date and one cooking number are placed in each box or drum. It is allowed to pack cheeses of different production dates with the marking "combined".

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

4.3. On one of the end sides of the container with cheese with indelible paint, using a stencil or by sticking a label, a marking is applied with the designation:

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

Realization of hard rennet cheeses in the retail trade network should be carried out in the presence of information about the food (fat, protein and vitamins A, B 2) and energy value of 100 g of the product from 01.01.88.

(Revised edition, Rev. No. 2).

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

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

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

4.7. Packaging, labeling, transportation and storage of cheeses shipped to the Far North and equivalent areas - according to GOST 15846.

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

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

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

the Russian Federation

"SOLID RENONETAL CHEESES. TECHNICAL CONDITIONS. GOST 7616-85" (approved by Decree of the State Standard of the USSR of 07/23/85 N 2306) (as amended on 07/01/90)

Date of introduction 01.07.86

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

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

DEVELOPERS

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

2. APPROVED AND INTRODUCED BY Decree of the USSR State Committee for Standards dated 23.07.85 N 2306

Year of first inspection - 1991

Inspection frequency - 5 years

3. REPLACE GOST 7616-55

4. REFERENCE REGULATIONS AND TECHNICAL DOCUMENTS

5. The limitation of the validity period was removed by the Decree of the State Standard of the USSR of December 29, 1991 N 2396

6. REPUBLICATION with Changes N 1,2, 3, approved in January 1986, May 1987, July 1990 (IUS 6-86, 8-87, 10-90)

1.1. Hard rennet cheeses are divided into:

pressed, with a high temperature of the second heating: Soviet, Swiss, Altai;

Pressed, with a low temperature of the second heating: Dutch round, Dutch bar, Kostroma, Yaroslavl, Estonian, steppe, Uglich;

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

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

Table 1

Note. When napkinless pressing of cheeses, sharper edges are allowed.

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

2.2. For the production of cheeses, the following raw materials and basic materials should be used:

harvested cow's milk that meets the requirements for milk for cheese making;

Cream and skimmed milk obtained from cow's milk that meet the requirements for cheese milk;

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

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

edible salt - according to GOST 13830-91, not lower than the first grade, ground, non-iodized; for salting in grain not lower than grade "Extra";

potassium nitrate - according to GOST 4217-77;

Potassium saltpeter technical - in accordance with GOST 19790-74, grades A, B, C of the highest quality category;

sodium nitrate - according to GOST 4168-79;

technical calcium chloride - according to GOST 450-77, not lower than the first grade;

calcium chloride - according to TU 6-09-4711-81;

calcium chloride 2-water - according to TU 6-09-5077-87;

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

2.3. According to physical and chemical indicators, cheeses must meet the requirements specified in Table. 2.

(as amended by Changes N 2, N 3)

table 2

Note. In some cases, a deviation in the mass fraction of fat in the dry matter of the product was allowed up to 2% downwards against the one established by this standard until January 1, 1987.

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

Estonian - 30;

Kostroma - 45;

dutch slab, Yaroslavl,

Uglich, Latvian - 60;

Dutch round, steppe - 75;

Soviet - 90;

Altai - 120;

Swiss - 180.

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

2.5. According to organoleptic indicators, cheeses must meet the requirements specified in Table. 3.

Table 3

Notes:

1. With tissueless pressing, perforation marks are allowed on the surface of the cheese.

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

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

Table 4

Note. Dutch cheeses approved for sale with a maturation period of at least 45 days must have a score for:

taste and smell - 45-40;

consistency - 25-23;

drawing - 10-9;

dough color - 5;

appearance - 10;

packaging and labeling - 5.

2.7. Cheeses in terms of quality, packaging and labeling are evaluated in accordance with Table. 5. The results of the assessment in points are summarized.

Table 5

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

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

Table 6

Note. Cheeses that have received a taste and smell score of less than 34 points or a total score of less than 75 points, as well as those that do not meet the requirements of the standard in terms of size, shape, weight and physical and chemical parameters, are not allowed for sale, but are subject to industrial processing for food purposes.

2.9. It is not allowed to sell cheeses with rancid, rotten, putrid and pronounced greasy, moldy taste and smell, the smell of petroleum products, chemicals and the presence of foreign inclusions, as well as cheeses that are swollen and swollen (lost their shape), affected by subcrustal mold, or with putrefactive wells and cracks, with deep stripping (more than 2-3 cm), with a strongly subsided crust, subject to waxing, but released without paraffin, with a violation of the tightness of the film and with the development of mold and other microflora on the surface of the cheese under the film.

3.1. Acceptance rules, sampling methods and their preparation for analysis - according to GOST 26809-86.

(as amended by Changes N 1, N 3)

3.2. Determination of the mass fraction of table salt in cheese is carried out periodically at least once a month - according to GOST 3627-81.

3.3. Determination of the mass fraction of moisture - according to GOST 3626-73, fat - according to GOST 5867-90.

(as amended by Change No. 3)

3.4. The organoleptic assessment of cheese is carried out at a product temperature of (18 ± 2) °C.

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

mass fraction of fat in dry matter, in percent;

manufacturer's numbers;

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

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

The shape and size of the production mark is set depending on the mass fraction of fat in the dry matter of the cheese in accordance with Table. 7.

Table 7

The number and order of the marks on the cheese are indicated in Fig. 1-11.

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

On Latvian cheese, the production mark and production date may be applied to parchment (GOST 1341-84) or sub-parchment (GOST 1760-86), in which cheeses must be wrapped before packing in wooden boxes.

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

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

names of cheese;

the name of the ministry.

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

4.2. Cheeses must be packed in plank boxes - in accordance with GOST 13361-84 and wooden drums - in accordance with TU 10-10-04-05-89.

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

Cheeses are wrapped in wrapping paper in accordance with GOST 8273-75 or parchment in accordance with GOST 1341-84, or sub-parchment in accordance with GOST 1760-86 before being packed into containers.

Cheeses of one name, variety, one production date and one cooking number are placed in each box or drum. It is allowed to pack cheeses of different production dates with the marking "combined".

For the sale of cheeses within regions and republics that do not have a regional division in which they are produced, and for single-city transportation, packing of cheeses in cardboard boxes is allowed - according to GOST 13511-91 and GOST 13513-86.

4.3. On one of the end sides of the container with cheese with indelible paint, using a stencil or by sticking a label, a marking is applied with the designation:

the trademark of the enterprise (association) and (or) the name (number) of the manufacturer, base, refrigerator with the index of the region (territory, republic);

names of cheese and varieties;

brew numbers and production dates;

the serial number of the place from the beginning of the month;

Net, gross, container weights and quantities of packaged cheeses;

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

designations of this standard;

the price list of the container.

Realization of hard rennet cheeses in the retail trade network should be carried out in the presence of information about the food (fat, protein and vitamins A, B2) and energy value of 100 g of the product from 01.01.88.

(as amended by Change No. 2)

4.4. Transport marking with the application of the handling sign "Afraid of heating" - according to GOST 14192-77.

4.5. Transportation of cheeses should be carried out by all means of transport in covered vehicles in accordance with the rules for the carriage of goods in force for the corresponding type of transport, and in packaged form - in accordance with GOST 24597-81.

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

4.7. Packaging, labeling, transportation and storage of cheeses shipped to the Far North and hard-to-reach areas - according to GOST 15846-79.

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

Hard rennet cheeses, GOST 7616-85

Food production. GOST 7616-85: Hard rennet cheeses. Specifications. OKS: Food production, Milk and dairy products. GOSTs. Cheese rennet hard. Specifications. class=text>

GOST 7616-85

Cheese rennet hard. Specifications

GOST 7616-85
Group H17

INTERSTATE STANDARD

CHEESES

Specifications

Hard rennet cheeses. Specifications

OKP 92 2511; 92 2512

Introduction date 1986-07-01

INFORMATION DATA

1. DEVELOPED AND INTRODUCED by the Ministry of Meat and Dairy Industry of the USSR
DEVELOPERS
N.P. Zakharova, Ph.D. tech. sciences; L.K. Maryinskaya, Ph.D. tech. sciences; V.K.Nebert, Ph.D. tech. sciences; R.P. Vinogradova, Ph.D. tech. sciences; T.D.Telegina; A.I. Goncharov, Ph.D. tech. sciences; Yu.P. Andrianov, Ph.D. tech. Sciences
2. APPROVED AND INTRODUCED BY Decree of the USSR State Committee for Standards dated 23.07.85 N 2306
Year of first inspection - 1991
Inspection frequency - 5 years
3. REPLACE GOST 7616-55
4. REFERENCE REGULATIONS AND TECHNICAL DOCUMENTS

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

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

1. RANGE, SHAPE, DIMENSIONS AND WEIGHT

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

Table 1

Note. When napkinless pressing of cheeses, sharper edges are allowed.

2. TECHNICAL REQUIREMENTS

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

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

table 2

Note. In some cases, a deviation in the mass fraction of fat in the dry matter of the product was allowed up to 2% downwards against the one established by this standard until January 1, 1987.

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

(Changed edition, Rev. N 2, 3).
2.4. Cheeses must be produced for sale at the age of, days, at least

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

Table 3

Notes:
1. With tissueless pressing, perforation marks are allowed on the surface of the cheese.
2. Cheeses must be free from foreign flavors and odors that are not characteristic of this type of cheese.

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

Table 4

Note. Dutch cheeses approved for sale with a maturation period of at least 45 days must have a score for:

2.7. Cheeses in terms of quality, the state of packaging and labeling are evaluated in accordance with Table 5. The evaluation results in points are summarized.

Table 5

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

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

Table 6

Note. Cheeses that have received a taste and smell score of less than 34 points or a total score of less than 75 points, as well as those that do not meet the requirements of the standard in terms of size, shape, weight and physical and chemical parameters, are not allowed for sale, but are subject to industrial processing for food purposes.

2.9. It is not allowed to sell cheeses with rancid, rotten, putrid and pronounced greasy, moldy taste and smell, the smell of petroleum products, chemicals and the presence of foreign inclusions, as well as cheeses that are swollen and swollen (lost their shape), affected by subcrustal mold, or with putrefactive wells and cracks, with deep stripping (more than 2-3 cm), with a strongly subsided crust, subject to waxing, but released without paraffin, with a violation of the tightness of the film and with the development of mold and other microflora on the surface of the cheese under the film.

3. ACCEPTANCE RULES AND TEST METHODS

3.1. Acceptance rules, sampling methods and their preparation for analysis - according to GOST 26809.
Control of the content of toxic elements, mycotoxins, antibiotics and pesticides is carried out in accordance with the established procedure.
(Changed edition, Rev. N 1, 3).
3.2. Determination of the mass fraction of table salt in cheese is carried out periodically at least once a month - according to GOST 3627.
3.3. Determination of the mass fraction of moisture - according to GOST 3626, fat - according to GOST 5867 *.
_________________
* On the territory of the Russian Federation, GOST R 51457-99 applies.

The content of toxic elements is determined according to GOST 26927, GOST 26930 - GOST 26934, mycotoxins and antibiotics - according to the methods approved by the USSR Ministry of Health, pesticides - according to the methods approved by the USSR Ministry of Health and GOST 23452.
(Changed edition, Rev. N 3).
3.4. The organoleptic assessment of cheese is carried out at a product temperature of (18 ± 2) °C.

4. MARKING, PACKAGING, TRANSPORT AND STORAGE

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

Table 7

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

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

names of cheese and varieties;
brew numbers and production dates;
the serial number of the place from the beginning of the month;
net, gross, container weights and quantities of packaged cheeses;
mass fraction of fat in the dry matter of cheese, in percent;
designations of this standard;
the price list of the container.
Realization of hard rennet cheeses in the retail trade network should be carried out in the presence of information about the food (fat, protein and vitamin A, B) and energy value of 100 g of the product from 01.01.88.
(Changed edition, Rev. N 2).
4.4. Transport marking with the handling sign “Keep away from heat” - according to GOST 14192.
4.5. Transportation of cheeses must be carried out by all modes of transport in covered vehicles in accordance with the rules for the carriage of goods in force for the corresponding mode of transport, and in packaged form - in accordance with GOST 24597.
4.6. When transporting cheese from factories to industrial bases and refrigerators, it is allowed to use reusable containers or special containers.
4.7. Packaging, labeling, transportation and storage of cheeses shipped to the Far North and hard-to-reach areas - according to GOST 15846.
4.8. Storage of cheeses is carried out at a temperature of minus 4 to 0 °C and a relative humidity of 85-90% or at a temperature of 0 to 8 °C and a relative humidity of 80-85%. The quality of cheese is checked at least once every 30 days. Based on the results of these checks, a decision is made on the possibility of further storage of cheeses without reducing their score.
4.9. Cheeses should be stored on racks or packed in containers, stacked on rails, pallets. A passage 0.5 m wide is left between the stacked stacks, and the ends of the container with markings on them must face the passage.
4.10. Storage of cheese together with fish, smoked meats, fruits, vegetables and other food products with a specific smell in the same chamber is not allowed.

LOCATION OF STAMPS ON CHEESES