52686 Gost R -

: Applies to hard, semi-hard, soft, and brined cheeses, as well as cheese products (analogues).

: Defines requirements for organoleptic characteristics (taste, odor, texture, appearance) and physicochemical properties.

: Outlines mandatory information that must appear on consumer packaging, such as fat content in dry matter and moisture mass content. 52686 gost r

: Testing the suitability of goat or cross-breed cow milk for traditional cheesemaking.

You can purchase or view the full technical text of the updated 2023 standard on platforms like the Official Regulatory Library or All-Standards . : Applies to hard, semi-hard, soft, and brined

: Assessing the quality of cheeses produced using ultrafiltration or microfiltration.

The standard establishes the general technical requirements for various types of cheese intended for direct consumption or industrial food processing. : Testing the suitability of goat or cross-breed

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