Pasteurized cream gost. Cream quality requirements. This guest is in
(approved by the Decree of the State Standard of the Russian Federation of 30.06.2003 N 220-ST)
Edition dated 06/30/2003 - The document is not valid
APPROVED
Decree
Gosstandart of Russia
dated June 30, 2003 N 220-st
STATE STANDARD OF THE RUSSIAN FEDERATION
DRINKING CREAM
TECHNICAL CONDITIONS
DRINKING CREAM. SPECIFICATIONS
GOST R 52091-2003
Foreword
1. Developed by the State Scientific Institution All-Russian Scientific Research Institute of the Dairy Industry (GNU VNIMI) with the participation of the Institute of Nutrition of the Russian Academy of Medical Sciences, the Russian Union of Dairy Industry Enterprises (RSME), OJSC "OCHAKOVSKY DAIRY PLANT", OJSC "CHERKIZOVSKY DAIRY PLANT", OJSC "OBNINSKY DAIRY ZAVOD", LLC "RostagroKomplekt", CJSC "VALIO SAINT-PETERSBURG", OJSC Smolensk Dairy Plant "ROSA", OJSC "PETMOL. St. Petersburg DAIRY FACTORY N 1", LLC "DANONE INDUSTRY", LLC "Hr. HANSEN" commissioned by the National Consumer Protection Fund (Russia).
Introduced by the Technical Committee for Standardization TC 186 "Milk and dairy products".
2. Adopted and put into effect by the Decree of the State Standard of Russia dated June 30, 2003 N 220-st.
3. Introduced for the first time.
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) made from cow's milk, intended for direct use in food.
This standard does not apply to a product enriched with vitamins, micro and macro elements, probiotic cultures and prebiotic substances.
Safety requirements are set out in 5.4 - 5.7, 5.9.1, quality requirements - in 5.2 - 5.3, marking requirements - in 5.8.
2. Regulatory references
GOST 37-91. Butter cow. Specifications
GOST 1349-85. Canned milk. Cream is dry. Specifications
GOST 2493-75. 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. Sodium phosphate disubstituted 12-water. Specifications
GOST 4495-87. Whole milk powder. Specifications
GOST 5538-78. Potassium citrate 1-aqueous. Specifications
GOST 5867-90. Milk and dairy products. Methods for determining fat
GOST 10970-87. Skimmed milk powder. Specifications
GOST 22280-76. Sodium citrate 5.5-aqueous. Specifications
GOST 23285-78. Transport packages for foodstuffs and glass containers. Specifications
GOST 23327-98. Milk and dairy products. Method for measuring the mass fraction of total nitrogen according to Kjeldahl and determining the mass fraction of protein
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 R 8.579-2001. State system for ensuring the uniformity of measurements. Requirements for the quantity of packaged goods in packages of any kind during production, packaging, sale and import
3. Definitions
The following terms are used in this standard: according to GOST R 51917 - clauses 4.1 - 4.3, according to GOST 17527 - clause 5.9.
4. Classification
4.1. The product, depending on the milk raw materials, is divided into:
From normalized cream;
From reconstituted cream;
From recombined cream;
from their mixtures.
4.2. According to 4.1, depending on the heat treatment mode, the product is divided into:
Pasteurized;
UVT-treated;
UHT-treated sterilized.
4.3. The product according to 4.1, 4.2, depending on the mass fraction of fat, is divided into:
Non-greasy;
low fat;
Classical;
table 2
| Name of indicator | Norm |
| Mass fraction of product fat, %: | |
| lean | 10,0; 12,0; 14,0 |
| low-fat | 15,0; 17,0; 19,0 |
| classical | 20,0; 22,0; 25,0; 28,0; 30,0; 32,0; 34,0 |
| fatty | 35,0; 37,0; 40,0; 42,0; 45,0; 48,0 |
| high-fat | 50,0; 52,0; 55,0; 58,0 |
| Note - The actual values of the mass fractions of fat in the product must not be less than the norms for the mass fractions of fat in the products. | |
| Name of indicator | The value of the indicator for the product | ||||
| lean | low-fat | classical | fatty | high-fat | |
| Mass fraction of protein, %, not less than | 3,0 | 2,8 | 2,6 | 2,5 | 2,4 |
| Acidity, °T | from 17.0 | from 16.5 | from 15.5 | from 13.5 | from 12.5 |
| up to 19.0 | up to 18.5 | up to 17.5 | up to 15.5 | up to 14.5 | |
| Product temperature upon release from the enterprise, °С: | |||||
| - for pasteurized and UHT-treated | 4 +/- 2 | ||||
| - for sterilized and UHT-treated sterilized | 2 to 25 | ||||
5.4. The content of toxic elements, mycotoxins, antibiotics, pesticides and radionuclides in the product should not exceed the permissible levels established by SanPiN 2.3.2.1078.
5.5. Microbiological indicators of the product must comply with the requirements of SanPiN 2.3.2.1078.
5.6. Phosphatase in pasteurized and UHT-treated product is not allowed.
5.7. Raw material requirements
5.7.1. For the manufacture of pasteurized and UHT-treated product, the following raw materials are used:
Cow's milk is not lower than the first grade according to GOST R 52054;
Whole milk powder of the highest grade according to GOST 4495;
Skimmed milk powder according to GOST 10970;
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, premium, 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;
Unsalted butter according to GOST 37;
5.7.3. Stabilizing salts may be used for UHT-treated, sterilized and UHT-treated sterilized product:
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.
5.7.4. The raw materials used for the manufacture of the product in terms of safety must comply with the requirements of SanPiN 2.3.2.1078, SanPiN 2.1.4.1074.
5.7.5. It is allowed to use imported raw materials that, in terms of quality and safety, are not inferior to the requirements specified in 5.7.1 - 5.7.4, and are approved for use by the bodies and institutions of the State Sanitary and Epidemiological Service of Russia, and do not change the nature of the product.
5.8. Marking
5.8.1. The labeling of a consumer packaging unit must contain the following information about the product:
Product name (should consist of terms in accordance with GOST R 51917).
The name of the product consists of: the term "drinking cream"; a term characterizing the heat treatment mode; a term characterizing the mass fraction of fat in the product;
The rate of mass fraction of fat (in percent) that meets the requirements of table 2;
Name and location of the manufacturer (legal address, including the country, and, if it does not match the legal address, the address of the enterprise) and an organization in the Russian Federation authorized by the manufacturer to accept claims from consumers on its territory (if any);
Net weight of the product (g or kg);
Information about the composition of the product.
Information about the raw milk used is indicated after the words: "Composition: made from ..." in accordance with the requirements of 4.1.
Stabilizer salts are indicated after the words: "using";
Nutritional value (content of proteins, fats, carbohydrates, calories) is indicated as the mass of proteins, fats, carbohydrates, kilocalories and / or kilojoules per 100 g of the product;
Storage conditions (information on storage conditions is indicated by one temperature regime);
Manufacturing date.
For a product with a shelf life of less than 1 month. three two-digit numbers are applied, indicating the time, date and month of manufacture, respectively, after the words: "made (hour, day, month) ...".
For a product with a shelf life of more than 1 month. three two-digit numbers are applied, indicating the date, month, year of manufacture, respectively, after the words: "made (day, month, year) ...";
Shelf life.
For a product with a shelf life of less than 1 month. three two-digit numbers are applied, indicating the time, day and month of the expiration date, respectively, after the words: "best before (hour, day, month) ...".
It is allowed for a product with a shelf life of less than 100 hours to apply a two-digit number indicating the shelf life in hours, after the words: "good (hours) ...".
Allowed for a product with a shelf life of 100 hours to 1 month. put a two-digit number indicating the expiration date in days, after the words: "valid (days) ...".
For a product with a shelf life of more than 1 month. three two-digit numbers are applied, indicating the date, month, year of the expiration date, respectively, after the words: "best before (day, month, year) ...".
Allowed for a product with a shelf life of more than 1 month. apply a two-digit number indicating the expiration date in months, after the words: "valid (months) ...";
The designation of this standard (it is allowed to apply without indicating the year of approval);
Information on product certification (applied by the manufacturer in the form of a conformity mark in accordance with GOST R 50460).
5.8.2. The labeling of group packaging and shipping containers must contain the following information:
Product name;
Trademark (if any);
Storage conditions;
Shelf life;
Net weight of the product in a unit of consumer packaging;
Gross weight;
5.8.3. The marking of reusable containers must contain the following information indicated on labels or insert sheets:
Product name;
Name and location of the manufacturer;
Trademark (if any);
Storage conditions;
Shelf life;
The volume of the product in a unit of consumer packaging;
Number of units of consumer packaging;
Gross weight;
Designation of this standard.
5.8.4. The marking of the transport package must contain the following information data:
Product name;
Name and location of the manufacturer;
Storage conditions;
Shelf life;
The number of units of group packaging or reusable or transport containers;
Designation of this standard.
5.8.5. Manipulation signs are applied to the shipping container in accordance with GOST 14192: "Keep away from sunlight", "Temperature limitation" indicating the minimum and maximum temperature values.
5.8.6. When banding with transparent polymeric materials, it is allowed not to apply marking on the side surfaces of the group package and transport container according to 5.8.2 and the transport package according to 5.8.4. 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.
5.8.7. Information data shall be indicated in Russian and additionally, if necessary, in the state languages of the constituent entities of the Russian Federation, native languages of the peoples of the Russian Federation, as well as foreign languages.
5.9. Package
5.9.1. Containers and materials used for packaging and sealing the product must comply with the requirements of legislative, regulatory and / or technical documents that establish the possibility of their use for packaging dairy products.
5.9.2. Transport packages are formed according to GOST 23285.
5.9.3. The stacking of the overpack is carried out so 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.
5.9.4. Permissible negative deviations of the net content from the nominal quantity (no more than 10 kg) - in accordance with GOST R 8.579.
6. Acceptance rules
6.1. Acceptance rules - according to GOST 26809.
6.2. Each batch of the manufactured product must be accompanied by a certificate of quality and safety, which indicates:
Certificate number and date of issue;
Name (number) and address of the manufacturer, packer, exporter, importer, name of the country of origin, manufacturer's trademark (if any);
Name of the product (taking into account the heat treatment mode according to 4.1 and the mass fraction of fat according to 4.3);
Batch number;
Number of units of consumer packaging;
Data on the results of analyzes according to the indicators provided for in Section 5;
Time and date of manufacture for products with a shelf life of less than one month;
Date and year of manufacture for products with a shelf life of more than one month;
Product expiration date;
Product storage conditions;
Designation of this standard.
6.3. The procedure and frequency of control over the content of chemical and microbiological contaminants is established by the manufacturer in the production control program approved in the prescribed manner.
7. Control methods
7.1. Sampling and preparation for analysis - according to GOST 3622, GOST 26809.
7.2. Determination of appearance, consistency, taste and smell, color is carried out organoleptically and characterized in accordance with the requirements of 5.2.
7.3. Determination of the product temperature upon release from the enterprise and the mass of the product - according to GOST 3622.
7.4. Determination of the mass fraction of fat - according to GOST 5867.
7.5. Determination of the mass fraction of protein - according to GOST 23327.
7.6. Determination of acidity - according to GOST 3624.
7.7. Determination of phosphatase in pasteurized and UHT-treated product - according to GOST 3623.
7.8. Determination of the content of toxic elements, mycotoxins, antibiotics, pesticides is carried out by the methods provided for by regulatory documents, and according to the methods approved by the bodies and institutions of the State Sanitary and Epidemiological Service of Russia.
7.9. The determination of radionuclides is carried out according to the methods approved by the bodies and institutions of the State Sanitary and Epidemiological Service of Russia.
7.10. The determination of microbiological indicators is carried out by the methods provided for by regulatory documents, and according to the methods approved by the bodies and institutions of the State Sanitary and Epidemiological Service of Russia.
8. Transportation 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. The storage conditions and shelf life of the product are set by the manufacturer.
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It applies to drinking cream packaged in consumer containers after heat treatment or heat-treated in consumer containers 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:
| 07.06.2013 | Approved | 43 | |
|---|---|---|---|
| 28.06.2013 | Approved | 269-st | |
| Published | 2014 | ||
| Published | 2013 | ||
| Designed |
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
2013
DRINKING CREAM Specifications
Official edition
|
Standartinform |
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 posted in the public information system - 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.
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Table 1 |
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5.1.3 In terms of physical and chemical parameters, the product must comply with the standards specified in Table 2.
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table 2 |
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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:
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 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
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) - 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 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.
Bibliography
Technical regulation of the Customs Union TR CU 021/2011 Technical regulation of the Customs Union TR CU 022/2011 Technical regulation of the Customs Union TR CU 005/2011
"On food safety" "Food products in terms of their 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 52091-2003 "Drinking cream. Specifications." (Requirements for raw materials).
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) made from cow's milk and / or dairy products intended for direct use in food.
This standard does not apply to a product enriched with vitamins, micro and macro elements, probiotic cultures and prebiotic substances.
Safety requirements are set out in 5.4-5.7, 5.9.1, quality requirements - in 5.2-5.3, marking requirements - in 5.8.
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 production, packaging, sale and import
GOST 37-91 Cow butter. Specifications
GOST 1349-85 Canned milk. Cream is dry. Specifications
GOST 2493-75 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 Disubstituted sodium phosphate 12-water. Specifications
GOST 5538-78 Potassium citrate 1-water. Specifications
GOST 5867-90 Milk and dairy products. Methods for determining fat
GOST 14192-96 Marking of goods
GOST 15846-2002 Products shipped to the Far North and equivalent areas. Packaging, marking, transportation and storage
GOST 17527-2003 Packaging. Terms and Definitions
GOST 22280-76 Sodium citrate 5.5-aqueous. Specifications
GOST 23285-78 Transport bags for foodstuffs and glass containers. Specifications
GOST 23327-98 Milk and dairy products. Method for measuring the mass fraction of total nitrogen according to Kjeldahl and determining the mass fraction of protein
GOST 25228-82 Milk and cream. Method for determining heat resistance by alcohol test
GOST 25776-83 Piece products and 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 30648.2-99 Dairy products for baby food. Methods for determining total protein
GOST R 51474-99 Packaging. Marking indicating the way the goods are handled
GOST R 52054-2003 Natural cow's milk - raw material. Specifications
GOST R 52738-2007 Milk and milk processing products. Terms and Definitions
GOST R 52791-2007 Canned milk. Dry milk. Specifications
SanPiN 2.1.4.1074-2001 Drinking water. Hygienic requirements for water quality of centralized drinking water supply systems. Quality control
The following terms are used in this standard: according to GOST R 52738, according to GOST 17527 - clause 5.9.
4 Classification
The product, depending on the mode of heat treatment, is divided into:
- - pasteurized;
- - sterilized;
- - ultrapasteurized.
- 5 General technical requirements
- 5.1 The product is manufactured in accordance with the requirements of this standard according to the technological instructions approved in the prescribed manner.
- 5.2 In terms of organoleptic characteristics, the product must comply with the requirements of Table 1.
Name of indicator
Characteristic
Appearance
Homogeneous opaque liquid. Slight settling of fat is allowed, disappearing with stirring
Consistency
Homogeneous moderately viscous. Free of protein flakes and tangled fat clumps
Taste and smell
Characteristic for cream, without foreign flavors and odors, with a slight aftertaste of boiling. For a product made from recombined cream, a sweetish-saltish aftertaste is allowed.
Creamy white, uniform throughout
5.3 In terms of physical and chemical parameters, the product must comply with the standards specified in Table 3.
Name of indicator
- 5.4 The content of toxic elements, mycotoxins, antibiotics, pesticides and radionuclides in the product must not exceed the permissible levels established by the regulatory legal acts of the Russian Federation.
- 5.5 The microbiological parameters of the product must comply with the requirements of the regulatory legal acts of the Russian Federation.
- 5.6 The performance indicators of the heat treatment of the product must comply with the requirements established in the regulatory legal acts of the Russian Federation.
- 5.7 Requirements for raw materials
- 5.7.1 For the manufacture of a pasteurized product, the following raw materials are used:
- - cow's milk not lower than the first grade according to GOST R 52054;
- - dry cream according to GOST 1349;
- 5.7.2 For the manufacture of sterilized and ultra-pasteurized product, the following raw materials are used:
- - cow's milk not lower than the first grade according to GOST R 52054 with a content of somatic cells not more than 500 thousand/cmGOST R 52091-2003 Drinking cream. Specifications (with Amendment No. 1), thermal stability according to the alcohol test is not lower than the second group according to GOST 25228;
- - powdered milk according to GOST R 52791;
- - cream powder according to GOST 1349, premium, 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;
- - unsalted butter according to GOST 37;
- - drinking water according to SanPiN 2.1.4.1074 (for reconstituted and recombined cream).
- 5.7.3 Stabilizer salts may be used for UHT and sterilized 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.
- 5.7.4 The raw materials used for the manufacture of the product in terms of safety must comply with the requirements of the regulatory legal acts of the Russian Federation, SanPiN 2.1.4.1074.
- 5.7.5 It is allowed to use other raw materials that, in terms of quality and safety, are not inferior to the requirements specified in 5.7.1-5.7.4 and are allowed for use in the prescribed manner, and do not change the nature of the product.
- 5.8 Marking
- 5.8.1 Marking of consumer packaging, group packaging, transport packaging, reusable packaging, transport package in accordance with the regulatory legal acts of the Russian Federation.
- 5.8.5 Handling signs are applied to the shipping container in accordance with GOST 14192, GOST R 51474: "Keep away from sunlight", "Temperature limitation" indicating the minimum and maximum temperature values.
- 5.8.6 When banding with transparent polymeric materials, marking on the side surfaces of the group package and shipping container according to 5.8.2 and the overpack according to 5.8.4 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.
- 5.8.7 Information data is indicated in Russian and additionally, if necessary, in the state languages of the constituent entities of the Russian Federation, native languages of the peoples of the Russian Federation, as well as foreign languages.
- 5.9 Packaging
- 5.9.1 Containers and materials used for packaging and sealing the product must comply with the requirements of legislative, regulatory and / or technical documents establishing the possibility of their use for packaging dairy products.
- 5.9.2 Transport packages are formed according to GOST 23285, GOST 26663.
- 5.9.3 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.
- 5.9.4 Permissible negative deviations of the net content from the nominal quantity (not more than 10 kg) - in accordance with GOST 8.579.
- 5.9.5 Formation of group packaging - in accordance with GOST 25776.
- 6 Acceptance rules
- 6.1 Acceptance rules - according to GOST 26809.
- 6.2 Each batch of product is controlled for the quality and safety indicators set out in section 5 at the intervals set out in the production control program.
- 6.3 The procedure and frequency of control over the content of chemical and microbiological contaminants is established by the manufacturer in the production control program approved in the prescribed manner.
- 7 Control methods
- 7.1 Sampling and preparation for analysis - according to GOST 3622, GOST 26809.
- 7.2 Determination of appearance, texture, taste and smell, color, carried out organoleptically and characterized in accordance with the requirements of 5.2.
- 7.3 Determination of the temperature of the product upon release from the enterprise and the mass of the product - according to GOST 3622.
- 7.4 Determination of the mass fraction of fat - according to GOST 5867.
- 7.5 Determination of the mass fraction of protein - according to GOST 23327, GOST 30648.2.
- 7.6 Determination of acidity - according to GOST 3624.
- 7.7 Determination of the efficiency indicators of the heat treatment of the product - according to GOST 3623.
- 7.8 Determination of the content of toxic elements, mycotoxins, antibiotics, pesticides is carried out by the methods provided for by regulatory documents, and according to the methods approved in the prescribed manner.
- 7.9 Determination of radionuclides is carried out according to the methods approved in the established order.
- 7.10 The determination of microbiological indicators is carried out by the methods provided for by regulatory documents, and according to the methods approved in the prescribed manner.
- 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 Storage conditions and shelf life of the product are set by the manufacturer.
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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 by the Federal Law of 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.
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Table 1 |
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Note - Cream of the second grade is allowed for processing into melted butter, after additional technological processing and / or high-temperature pasteurization - into other products. |
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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.
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Table 3 |
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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.
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Table 4 |
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Notes 1 The lower limit of cream acidity is provided to avoid deacidification of cream. 2 Cream of the second grade is allowed to be processed into ghee, after assessing their thermal stability and subsequent pasteurization and evaluating its effectiveness - into other products in accordance with the requirements of the legislation of the Russian Federation in the field of ensuring sanitary and epidemiological well-being of the population. |
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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;
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 norms 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.
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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 The 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 the active acidity pH p of the 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.
