This standard applies specifically to made from cow's milk or milk-based products. It covers several traditional and popular varieties, including: Russian Camembert Adyghe Cheese (Адыгейский) Lyubitelsky Moale, Ostankinsky, and Klinkovy 2. Quality & Sensory Requirements
Should range from soft and spreadable to slightly elastic, depending on the type. 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 This standard applies specifically to made from cow's
It sets maximum allowable levels for toxic elements (like lead or mercury), mycotoxins, antibiotics, pesticides, and radionuclides. Authentic products should primarily consist of milk, starter
Whether you are a food producer, importer, or a curious consumer,
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 most critical factor; must be characteristic of the specific variety without off-flavors.