Whether you are a food producer, importer, or a curious consumer,
The most critical factor; must be characteristic of the specific variety without off-flavors. gost r 53379
Authentic products should primarily consist of milk, starter cultures, and enzymes (like rennet). Additives like calcium chloride or natural dyes (annatto) are permitted but must not replace milk fats. 4. Certification & Compliance Whether you are a food producer, importer, or
is the official Russian national standard for soft cheeses , establishing precise technical specifications for production, quality, and safety. For example, some soft cheeses may have moisture
Levels must strictly adhere to the specific variety's recipe. For example, some soft cheeses may have moisture levels near 48% and salt content around 2-3%.
The standard mandates strict limits on the chemical composition of the cheese:
Evaluation of internal holes (or lack thereof) and the uniformity of the "dough" color. 3. Technical & Safety Specifications