is the official Russian national standard for soft cheeses , establishing precise technical specifications for production, quality, and safety.
The most critical factor; must be characteristic of the specific variety without off-flavors.
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%. gost r 53379
Whether you are a food producer, importer, or a curious consumer,
Evaluation of internal holes (or lack thereof) and the uniformity of the "dough" color. 3. Technical & Safety Specifications is the official Russian national standard for soft
The standard mandates strict limits on the chemical composition of the cheese:
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 For example, some soft cheeses may have moisture
It sets maximum allowable levels for toxic elements (like lead or mercury), mycotoxins, antibiotics, pesticides, and radionuclides.