: Sets specific requirements for microbiological safety, identifying permissible levels of pathogens and other safety indicators.
: Defines requirements for organoleptic characteristics (taste, odor, texture, appearance) and physicochemical properties. 52686 gost r
: Applies to hard, semi-hard, soft, and brined cheeses, as well as cheese products (analogues). and brined cheeses
The standard establishes the general technical requirements for various types of cheese intended for direct consumption or industrial food processing. consult a professional. Learn more
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