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