UDC 63

UPDATE OF STANDARDS IN CHEESEMAKING Update of standards in cheesemaking

Published in Cheese- and buttermaking · Pages 12–13 · Rubric: Original article
DOI: https://doi.org/10.31515/2073-4018-2023-3-12-13
Received: 26.05.2023 Accepted: 26.05.2023 Published: 23.01.2024 Language of publication: RUS
The user necessity to update the standard of the type of general technical conditions for cheeses is shown. The analysis of the made changes was carried out. New terms and new classification features were introduced. The requirements for organoleptic and physicochemical indicators of cheeses of various groups were clarified.
cheese, terms, classification, organoleptic and physicochemical parameters, requirements for raw materials, packaging and labelling
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9. GOST R 59212-2020 «Syry dlya piccy termizirovannye. Tehnicheskie usloviya».