Overtaken by Federal Law N 126-FZ RUSSIAN FEDERATION FEDERAL LAW Technical regulations for milk and dairy products Adopted by the State Duma on 23 May 2008 Approved Federation Council of 30 May 2008 (In the wording of the Federal Law of 22 July 2010). N 163-FZ Chapter 1. General provisions Article 1. The scope of application of this Federal Law 1. This Federal Law sets out: 1) the technical regulations, the list and the description of which contain this Federal Law; (2) requirements for the safety of technical regulations; 3) rules for the identification of technical regulations for the purpose of the application of this Federal Law; 4) rules and forms of conformity assessment and confirmation of conformity of technical regulations with requirements of this Federal Law; 5) requirements for Terminology, packaging, labelling of milk and dairy products, including requirements for information on the name, composition and consumer properties of these products and their accompanying documents. 2. This Federal Act also establishes the rights and obligations of the parties governed by this Federal Act. Article 2. The technical regulations, list and description of which contain this Federal Law 1. The objects of technical regulation, the list and description of which contain this Federal Law, are: 1) milk and dairy products, including children's milk products on a dairy basis, issued in the territory Russian Federation; 2) processes for the production, storage, transportation, sale and disposal of milk and dairy products. 2. The list of milk and dairy products, which are objects of technical regulation of this Federal Law, includes: 1) raw milk, raw milk and cream cheese; 2) Dairy products, including: (a) dairy products; b) dairy products; milk products; g) milk products for baby milk, milk mixtures (including dry milk) dairy products), dairy drinks (including dry milk) for the Children of young age, milk porridge; d) by-products of milk processing; 3) functionally necessary components. (Part of the Federal Law dated 22 July 2010. N 163-FZ) Article 3. The purpose of the adoption of this Federal Law This Federal Law is enacted to: 1) to protect citizens ' life and health; 2) to prevent misleading consumers and to ensure Reliability of information on the name, composition and consumer properties of milk and dairy products. Article 4. The basic concepts used in this Federal Law For the purposes of this Federal Act, the basic concepts established by article 2 of Federal Law N 184-FZ " On Technical Regulation "(hereinafter referred to as the Federal Law on Technical Regulation), article 1 of Federal Law from 2 In January 2000, N 29-FZ "On the quality and safety of food products", as well as the following basic concepts: (1) milk is the normal physiological product of the mammary gland of agricultural animals obtained from one or the other of a few animals in a period of lactation with one or more of the mileage, without any additions to the product or the extraction of any substance from it; 2) dairy products-products of milk processing, which include a dairy product, dairy composite product, milk containing product, by-product milk products; 3) milk product, which is produced from milk and (or) its parts without the use of non-dairy fat and protein, and which may contain the functionality necessary for processing Milk components; 4) a milk composite food product produced from milk and/or milk products without adding or adding by-products of milk and non-dairy components, which are not added to the The purpose of which is to replace the parts of milk. At the same time, the finished product of the composite parts of the milk should be more than 50 percent, in ice cream and sweet milk products-more than 40 percent; 5) milk-containing the food product, produced from milk, and (or) dairy products, and (or) by-products of processing milk and non-dairy components in accordance with the technology, which provides for the replacement of milk in a mass of not more than 50 % of fat phase exclusively substitute for milk fat and allowed to use a milk protein not for the purpose of replacing the milk protein, with a mass fraction of dry matter of milk in dry substances of the finished product not less than 20%; (In the wording of Federal Law dated 22 July 2010. N 163-FZ) 6) secondary dairy raw material is a by-product of milk processing, a dairy product with partially lost identity or consumer properties (including products withdrawn within the limits of their shelf life, but related to food security requirements for use after processing; 7), the by-product of the milk processing is obtained during the production process milk products, associated product; 8) raw milk-milk, not exposed to thermal treatment at temperatures of more than 40 degrees Celsius, which changes its component parts; 9) whole milk-milk, which parts of which are not exposed through regulation; 10) fat milk powder with less than 0.5 per cent of the fat produced by the removal of milk from milk; 11) drinking milk milk with mass Not more than 9 per cent fat produced from raw milk and (or) dairy products and Heat treatment or other treatment for the regulation of parts thereof (without dry whole milk, dried milk powder); Treatment at temperatures ranging from 85 to 99 degrees Celsius with at least three hours before the specific organoleptic properties; 13) pasteurized milk, sterilized milk, ultra-pasteurized milk (ultra-high-temperature) milk-milk powder Theral treatment to meet the requirements of the microbiological safety indicators; 14) dairy drink, a dairy product produced from concentrated or condensed milk or dry whole milk or dry degreasing milk and water; 15) a dairy drink, which is a dairy drink, which has been added separately or in combination, such as protein, vitamins, micro-and macroelements, food fibres, Polyphenated fatty acids, phospholipids, probiotics, biotics, 16) Concentrated or condensed whole milk-concentrated or condensed milk, mass fraction of dry milk powder of not less than 25%, mass protein fraction in dry nonfat substance milk-not less than 34 per cent and mass fat, not less than 7 per cent; 17) concentrated or condensed milk-concentrated or condensed milk, the mass fraction of dry matter of milk in which it is not less than 20 per cent, the bulk of the protein in the dry, nonfat substance of milk is not less than 34 per cent and mass fat-not more than 1.5 per cent; 18) condensed milk, a concentrated or condensed milk product with sugar, a mass fraction of the protein in dried milk powder in which is at least 34 per cent; 19) dry whole milk, a dry milk product, a mass fraction of dry milk powder, which is not less than 95 per cent, and the bulk of the protein in the dry, nonfat substance of milk is not less than 95% than 34 percent and mass fat is not less than 20 percent; 20) dry, nonfat Milk-milk powder, mass fraction of milk powder of not less than 95%, mass protein in dry, nonfat substance milk-not less than 34% and fat-not more than 1.5%; 21) Dairy components are food products that are added to milk processing products (fungi; sausage and meat products; seafood; honey, vegetables, nuts, fruit; eggs; jam, chocolates, and other confectionery articles; coffee, tea; liqueur, rum; sugar, salt, spices; other foodstuffs; food additives; vitamins; micro-and macro elements; proteins, fats, carbohydrates of non-dairy origin); 22) milk, produced from milk and (or) dairy products, is emulsion of fat and milk plasma and mass fraction of which the fat is not less than 9 per cent; 23) cream, not exposed to thermal treatment at a temperature of more than 45 degrees Celsius; (24) thermal cream Handling (at least pasteurization) and packaged in consumer packagings; 25) Dairy product-Dairy product or milk product, produced by means of a decrease in the active acidity (pH) and coagulation of the protein of milk, and (or) products, and/or their mixtures with the use of quasi-micro-organisms, with the addition not to replace the constituent parts of milk with milk (before or after the squatting) or without adding such components and containing live quinchants Micro-organisms, as set out in Annexes 4, 6, 8 and 12 to this Federal Act; (Federal Act of 22 July 2010). N 163-FZ) 26) Aidan-kissmilk produce produced by mixed (lactic acid and spirit) fermentation with the use of micro-organisms thermophilic acid streptococcus, Bulgarian lactic acid chopsticks and yeast with subsequent addition of water, salt or without adding them; (In the wording of Federal Law , 22.07.2010. N 163-FZ) 27) acidophilin is an acidophilic-milk product produced using equal proportions of colourful micro-organisms-acidophilic acidic acids, lactoccocci and prepared on kephyrne fungi; 28) is a milk product produced by milk and/or milk products, pre-sterilized or subjected to different heat treatment at 97 degrees Celsius, plus or minus 2 degrees Celsius by the use of quasi-thermophilic microorganisms (acid) streptococcal to produce characteristic organoleptic properties; 29) yoghurt, elevated milk powder, produced using a mixture of micro-organisms -Thermophilic lactic streptococcus and Bulgarian lactic acid baton; 30) kefir is a milk product produced by mixed (lactic acid and alcohol) fermentation using quasi-laced cauldron fungi, without adding pure cultures Microorganisms and yeast; 31) kumys-kis-milk powder produced by mixed (lactic acid and alcohol) fermentation and squatting of mare's milk with the use of colourful micro-organisms-Bulgarian and acidophilic Sticky and yeast; 32) kumu-milk powder produced from cow's milk according to the technology of the production of kumys; 33) Simplymilk product-produced with by the use of quasi-microorganisms-lactococci and (or) thermophilic of lactic acid streptococcus; 34) Swordfish, Oxymilk-produced with the use of quasi-micro-microorganisms-thermophilic acid streptococcus and Bulgarian lactic acid; 35) rye-milk powder produced by the addition of milk powder with or without the addition of dairy products with the use of micro-organisms thermophilic acid streptococci with the addition of Bulgarian lacunas or unadded wand; 36) cream-sour-milk product produced by the addition of milk products, or without addition of dairy products with the use of lactoccoccal micro-organisms, or mixtures of lactacococks and thermophilic acids streptococcus and mass fat in which is not less than 9 percent; 37) cottage cheese-milk product produced by the use of alkaline microorganisms or a mixture of lactoccocks or mixtures of lactococks and thermophilic acids streptococci and acid or acid-acid methods the subsequent removal of the serum by self-pressing, pressing, centrifugation and (or) ultra filtration; 38) grain cottage cheese-milk product produced from the cheesecure wheat with the addition of cream and cooking salt. Heat processing of the finished product and the addition of stabilizers are not permitted; (In the wording of the Federal Law 22.07.2010 N163-FZ) 39) The cheesy mass is a dairy product or a dairy composite product produced from a cottage cheese, cream, condensed milk, sugar, sugar, and (or) salt or salt, Not for the purpose of replacing, or adding to, parts of the milk of the milk. The thermal treatment of these finished products and the addition of stabilizers is not permitted; 40) a non-road dairy product, a dairy composite product or a milk-containing product produced from cottage cheese and (or) milk processing products according to or without the addition of dairy products, including non-dairy products, including non-milk and/or non-dairy products, or without addition of dairy products, or thermal treatment. If no less than 75 per cent of the mass portion of milk is produced in a composite, dairy or milk product, no thermal treatment or maturation has been made for the purpose of achieving specific organoleptic and physico-chemical properties, for such products the concept of "cheesy cheese"; 41) cheesy cheese-milk or milk composite product produced from the unladen mass, which is moulda covered Foodstuffs or not covered by this glaze weighing no more than 150 grams; 42) A cheeky product that is forumented, covered by frosses from food products or not covered by this glaze, has a mass of no more than 150 grams; 43) squatted milk or milk composite acidmilk product, A thermally processed after a well-cut, or a milk-containing product produced in accordance with the technology of the production of the sulphuric milk product and having similar organoleptic and physico-chemical properties; 44) oil from cow milk or bulk milk product emulsion fat, predominantly composed of milk fat, produced from cow's milk, dairy products and (or) by-products of milk processing by separation of the fat phase and the equivalence The distribution of the milk plasma is not intended to replace or replace the bulk of milk with or without dairy components; 45) butter of cow's milk, the mass fat in which is between 50 and 85 (% inclusive; 46) sweet cream butter, made of pasteurized cream; 47) sour cream butter, produced from pasteurized microorganisms using microsour microorganisms; 48) butter-cream butter, produced from cheese production; 49) oil from cow's milk, the mass fat in which is not less than 99 per cent produced from butter by the fat phases and has specific organoleptic properties; 50) Oil pasta is a dairy or bulk product on emulsion fat, which is 39 to 49 percent fat, and produced from cow's milk, dairy products and (or) by-products Milk processed by the use of stabilizers, with the addition not for the replacement of parts of milk with or without dairy components; 51) sweet-cream pasta pasta produced from pasteurized cream; 52) sour cream butter pasta made of pasteurized cream using milk-acid microorganisms; 53) the saturated oil paste oil pasta produced from the cheese produced by the cheese; 54) dairy product, which has a mass of at least 99.8 per cent of fat, which has a neutral flavour and smell, produced from milk and/or milk products by the removal of the milk plasma; 55) -milk processing product on emulsion base, mass fraction of total between 39 and 95 per cent of the fat and the fat portion of the fat phase of the fat phase, ranging from 50 to 95 per cent; 56), the bully-vegetable mixture is a product of milk processing, a mass of fat in which is not less than than 99 per cent of which is produced from the cooking, fat, or other technology; 57) cheese, dairy or milk composite produce produced from milk, Dairy products and (or) by-products of milk processing using special quasi, coagulation techniques with or without the use of milk-throwing, or acid or thermopacidic manner, with the subsequent removal of the cheese mass from the serum, Prescrement, croque, maturation or non-replacement, not to replace, or add to, replacement parts of milk's milk; 58) melted cheese, milk, and milk composition products produced by cheese and (or) cottage cheese using dairy products and/or by-products Milk products, emulsion salts or structuers by grinding, mixing, smelting and emulsification of a mixture for melting with non-replacement parts for or without the milk components additions; 59) cheese product-containing product produced according to the technology of cheese production; 60) melted cheese product-a product produced in accordance with the technology Production of melted cheese; 61) cheese, cheese product cheese, cheese product, ripe and (or) stored in the solution of soles; 62) cheese, cheese product, soft, semi-approved, solid, superfirm cheese product, which have the corresponding Annexes 11 and 12 to this Federal The law has specific organoleptic and physico-chemical properties; 63) cheese, cheese product with mould, cheese produced with the use of fungus mushrooms inside and (or) on the surface of cooked cheese, cheese product; 64) cheese, cheese product cheese, cheese product, made with the use of slug microorganisms, developing on the surface of cooked cheese, cheese product; 65) cheese, molded cheese, cheese product, smoked cheese, smoked cheese, cheese, cheese, Melted cheese, smoked, smoked and have specific organoleptic properties specific to smoked food; 66) Dairy, dairy, canned milk or concentrated milk Bulk packaged milk, milk and dairy-containing products; 67) Frozen, frozen, frozen, frozen, sweet milk, dairy, or milk-containing product; 68) milk ice cream (dairy or milk) ice cream a composite product), a mass of dairy fat in which is no more than 7.5 per cent; 69) cream ice cream for ice cream (milk or dairy composite), the mass portion of milk fat in which is 8 Interest to 11.5 per cent; 70) for ice cream (a dairy or milk product), a mass of dairy fat in which is between 12 and 24 per cent; (In the wording of the Federal Law , 22.07.2010. N 163-FZ) 71) Ice cream ice cream (milk or dairy), mass of milk fat in which is not more than 7.5% and produced by the use of quasi-juicy Microorganisms or acidmilk products; 72) ice cream with vegetable oil-ice cream (milk-containing product), a mass of fat in which not more than 12 per cent; (In the wording of Federal Law dated 22 July 2010. N 163-FZ) 73) Frozen-ice cream, which has a temperature ranging from minus 5 to minus 7 degrees Celsius, and which is sold to consumers immediately after being in a freeze; 74) ice cream sundae- Frozen ice cream, subjected to freezing to temperatures less than minus 18 degrees Celsius and maintaining the specified temperature during storage, transport and sales; 75) ice cream mixture, liquid, liquid a product, a dairy composite product or a milk-containing product containing all components necessary for ice cream production; 76) ice cream mixture, dry milk, dry milk, or dry milk-containing product produced by drying the liquid mixture for ice cream or mixing necessary dry components for ice cream production after water, milk, cream and (or) juice; 77) the milk processing product is normalized, the milk processing product, in mass fraction of fat, protein, and (or) dry degreasing agents Milk or their relationships are aligned with the indicators, established standards, normative documents of the federal executive authorities, the codes of rules and (or) technical documents; 78) Milk processed, pasteurized, sterilized or ultra-pasteurized-the milk processing product, subjected to thermal treatment and conforming to the requirements of this Federal Act to the permissible level the contents of micro-organisms in such a product; (In the wording of the Law of 22 July 2010. N163-FZ) 79) The milk product is concentrated, condensed, parched or frozen: the milk processing product produced by partial removal of water from it until a mass fraction of dry matter is reached in it not less than 20 per cent; 80) processed milk, concentrated with sugar, is a condensed milk product concentrated, produced with the addition of sugar and (or) other types of sugar; 81) processing product milk powder, milk processed through partial milk to remove water from this product until a mass fraction of dry matter is reached in it at less than 90 percent; 82) milk processing product sublimated is a milk processing product produced by removing the water from the frozen water Milk processing product before mass fraction of dry matter is reached at least 95%; 83) milk processing product restored-milk processing product produced from a concentrated or dry product milk and water processing; 84) enriched milk product milk processing product, added separately or in combination, such as protein, vitamins, micro-and macroelements, food fibres, half-phenated fatty acids, phospholipids, probiotics, biotics; 85) milk processing products produced by sieving; 86) milk processing product recombined-the milk processing product produced from milk processing products and/or their individual milk products and water; 87), the milk processing product is low-lactose -milk processing product, in which lactose is partially hydrolised or partially removed; 88) the milk processing product is a milk processing product, a milk processing product, in which lactose is completely hydrolised or completely removed; 89) products based on full or partial hydrolysis of protein-milk processing products produced from protein cow milk, soy, subjected to full or partial hydrolysis; 90) pacha is by-product of processing Milk produced by cow milk oil; 91) Milk serum (cheesy, cheesy, cheeky serum)-a by-product of milk processed during cheese production (cheese serum), cottage cheese (cheesy serum) and casein (casein serum); 92) National milk product is a dairy product, which has a name historically located in the territory of the Russian Federation and is determined by the characteristics of its production technology, the composition of the quasquis used in its production and (or) Name of the geographical object-the place of distribution of this diary product; 93) Biological product (hereinafter referred to as bio-product) is a milk processing product produced with the use of quasi-micro-organisms and enriched by the addition in the process of [ [ squatting]] and (or) after it live probiotic Microorganisms (probiotics) in monocultures or associations and (or) antibiotics. Thermal processing of finished product is not allowed; 94) composite parts of milk are dry substances (milk fat, dairy protein, milk sugar (lactose), enzyme, vitamins, minerals), water; 95) dry milk The rest is part of the milk, except for water; 96), the milk powder is an integral part of milk, excluding fat and water; 97) milk plasma, a colloidal protein system of milk, dairy sugar (lactose), mineral substances, enzyme and vitamins in the aquatic phase; 98) serum proteins-the milk serum remaining in the milk serum; 99) serum protein-serum proteins-serum proteins or ultra-filtration; 100) casein-a milk processing product produced from skimmed milk, which is the main fraction of milk protein; 101) albumin is a milk processing product produced from the milk serum and which is a concentration of serum proteins of milk; 102) refined milk processing product is a milk product produced from skimmed milk, and (or) pacht, and (or) serum and (or) serum-based products; (In the wording of Federal Law dated 22 July 2010. N 163-FZ ) 103) raw milk-skimmed milk, not exposed to thermal treatment at a temperature of more than 45 degrees Celsius; (Paragraph added-Federal law dated 22 July 2010. N163-FZ) 104) Enriched Milk-Drinking Milk, which is added separately or in the complex to increase its food value, such as milk protein, vitamins, micro-and macroelements, food fibres, polinatiated fatty acids, phospholipids, biotics; (Paragraph added-Federal Law of 22 July 2010 N 163-FZ) 105) condensed, whole milk condensed milk-concentrated or condensed milk with sugar, mass fraction of dry milk powder in which is not less than 28.5% The protein in the dry, nonfat substance of milk is not less than 34% and the mass fraction of fat is not less than 8.5%; (Paragraph added-Federal law , 22.07.2010. N 163-FZ) 106) condensed with sugar-condensed milk-concentrated or condensed milk with sugar, mass fraction of dry milk powder of not less than 26%, mass Protein in dry, nonfat milk-not less than 34% and fat is not more than 1%; (Paragraph added-Federal law , 22.07.2010. N 163-FZ ) 107) condensed cream-concentrated or condensed milk with sugar, mass fraction of protein in which is not less than 37% Dry degreasers-not less than 34% and fat-not less than 19%; (Paragraph added-Federal law , 22.07.2010. N 163-FZ) 108) Dry milk powder-dry milk product, mass fraction of dry milk powder in which is not less than 95%, mass protein share in dry, nonfat substance milk-not less than 34 The percentage and mass of fat is not less than 42%; (the paragraph is supplemented by the Federal Law of 22 July 2010. N163-FZ) 109) a shipment of dairy products-a collection of units of products that are uniform in composition and quality, having the same name in a homogeneous container produced by the same The manufacturer shall, in conformity with the same technical document, on the same type of technology equipment and produce the same production date (except for a batch of dairy products submitted for evaluation at the same time as it is confirmed by the manufacturer). in accordance with the requirements of this Federal Law). A batch of dairy products for the purpose of demonstrating compliance with the requirements of this Federal Act is the collection of units of produce having the same name produced by the same manufacturer in the same manufacturer. the conditions under the same technical document and at the same time submitted for evaluation, when confirming its conformity. The paragraph is supplemented by the Federal Law of 22 July 2010. N 163-FZ Chapter 2. Requirements for raw milk, its processing products Article 5. Requirements for the safety of raw milk, crude decimated milk, raw cream (In the wording of Federal Law dated 22 July 2010. N 163-FZ) 1. The conditions for obtaining milk, transportation, sale and disposal of raw milk, raw milk, and raw cream, non-industrial milk products must be met OF THE PRESIDENT OF THE RUSSIAN FEDERATION In the wording of Federal Law of 22 July 2010 N 163-FZ) 2. Raw milk must be obtained from healthy agricultural animals on territory favorable to infectious and other common diseases for humans and animals. 3. It is not permitted to eat raw milk received during the first seven days after the day of the animal hotels and within five days of their launch (in front of the hotel) and (or) from sick animals and quarantined animals. 4. The manufacturer shall ensure the safety of the raw milk in order to ensure that there are no residual quantities of inhibitors, detergents, disinfectants and neutralizing agents of animal growth (including hormonal drugs), (including antibiotics) for livestock feeding, treatment of livestock and (or) prevention of diseases. 5. Milk from different types of agricultural animals, with the exception of cow's milk, must conform to the indicators set by the standards, normative documents of the federal executive authorities, the codes of rules and (or) technical papers. 6. The bulk of dry degreasing agents in the cow's raw milk must be at least 8.2 per cent. The density of cow's milk, which has a mass of 3.5 per cent fat, must be at least 1,027 kilograms per cubic meter at 20 degrees Celsius or at least equivalent to the milk, the mass portion of the fat in Which is different. 7. The following additional requirements: 1) raw milk milk powder for agricultural animals may be produced for raw milk, used for the production of food products with certain consumer properties: The production of baby milk products on a dairy basis must conform to the requirements of this article, as well as the following requirements: (a) the purity level of the first group, the thermostability measure in the alcohol test below the third group, in accordance with the requirements of the standard; b) the number of colonies of mesophilic microbial microorganisms and optionally anaerobic microorganisms does not exceed the permissible level for "Extra" Class and Class I raw milk in accordance with Annex 2 to this Federal Law; (in) the number of somatic cells does not exceed the permissible level for raw milk of the Extra Class in accordance with Annex 2 to this Federal Law; (d) Storage and transport of raw milk for production Children's milk products on a dairy basis are carried out in separate containers subject to the requirements of article 6 of this Federal Law; e) use of raw milk, whose identification is not correspond to the kind of agricultural animals from which the milk is received, and (or) whose safety indicators do not meet the requirements of this Federal Law, it is not allowed; 2) raw milk of cow, intended for Milk production of sterilized, including milk Concentrated or milk of condensed milk must conform to the requirements of this article and the thermostability on alcohol sample of at least the third group according to the requirements of the national standard; 3) raw milk The cow intended for cheese production must conform to the requirements of this article, as well as the following requirements: (a) the Class I and II Class II; b) bacterial mass levels reductive sample I and II of classes in accordance with national requirements The standard, the number of colonies of mesophilic micro-organisms and optional anaerobic microorganisms is no more than 6 1 x 10 colonial-producing units in cubic centimetre; (in) the number of mesophilic spores anaerobic lactatsiers of oily microorganisms are for: cheats with a low temperature of the second heating of not more than 13,000 spores in cubic decimetre; cheats with a high temperature of the second heating more than 2,500 spore disputes in cubic decimetre; g) acidity More than 19 Degrees of Turner; d) a mass protein of at least 2.8 per cent; 4) cow's raw milk, intended for the production of dietary food products, must meet the requirements of this article, as well as The following requirements: (a) the number of colonies of mesophilic aerobic microorganisms and 5 x optional anaerobic microorganisms not exceeding 5 x 10 colonosforming units in cubic centimetre; b) Quantity the somatic cells are no more than 5 5 x 10 in cubic An inch; in) the thermocrosimeter indicator for the alcohol test at or above the second group, in accordance with the requirements of the national standard. 8. The chemical and radiological safety indicators for cow crude raw milk, crude skimmed milk, and raw cream shall not exceed the allowable level set in annex 1 to this Federal Act. In the wording of Federal Law of 22 July 2010 N 163-FZ) 9. Microbiological safety and somatic cell content of cow's raw milk, raw milk, and raw creams must not exceed the prescribed in Annex 2 to this Federal Law Valid level. In the wording of Federal Law of 22 July 2010 N 163-FZ) 10. Decision on the use of raw milk, raw milk, and raw cream that do not meet safety requirements for acceptable levels of potentially hazardous substances, microorganisms and somatic cells, of the Russian Federation for veterinary and legislation in the field of sanitary and epidemiological welfare of the population and of legislation in the field of environmental safety. In the wording of Federal Law of 22 July 2010 N 163-FZ) Article 6. Special technology requirements processes in production, storage, shipping, scrapped milk, raw nonfat milk and raw cream (In the wording of the Federal Law of 22 July 2010 N 163-FZ) 1. Special process processes used in the production of raw milk, conditions of maintenance, feeding, milking of agricultural animals, conditions of collection, cooling, storage of raw milk, raw skimmed milk, raw cream must of the Russian Federation. (In the wording of the Federal Law of 22 July 2010, N 163-FZ) 2. Raw milk after the mileage of agricultural animals should be cleaned and cooled to 4 degrees Celsius (2 degrees Celsius) within 2 hours. 3. It is allowed to store raw milk, raw skimmed milk (including a period of raw milk, used for secreting) at a temperature of 4 degrees Celsius, plus or minus 2 degrees, not more than 36 hours, taking into account the time of carriage, Storage of raw materials at a temperature not exceeding 8 degrees C or less than 36 hours based on transport time, except for the storage of raw milk, raw nonfat milk (including the period of raw milk used for separrying), raw cream for the production of food for children Dairy milk (for children of early age), milk mixtures (including dry milk mixtures), dairy drinks (including dry milk drinks), milk porridge, which are to be stored at 4 degrees Celsius plus or minus 2 degrees Celsius not more than 24 hours, taking into account the time of carriage. (In the wording of the Federal Law of 22 July 2010, N 163-FZ) 4. Preheat treatment is allowed, including pasteurization, raw milk, raw nonfat milk, raw cream by the manufacturer in the case of: 1) acidity of raw milk, raw nonfat milk 19 degrees to 21 degrees therner, acidity from 17 to 19 degrees therner; 2) storage of raw milk, raw skimmed milk, raw cream for more than 6 hours; (3) transportation of raw milk, cheese fat-free milk, raw cream exceeding the permissible length their retention period, but not more than 25 percent. (Part of the Federal Law of 22.07.2010) N 163-FZ) 5. Preheat treatment of raw milk, raw degreasing milk, wet cream, including pasteurization, thermal treatment modes (temperature, period) shall be specified in the cover documentation. In the wording of Federal Law of 22 July 2010 N 163-FZ) 6. Agricultural producers in the production of raw milk, raw skimmed milk and raw cream must use the equipment and materials permitted for contact with the dairy products by the federal authority The Executive is responsible for monitoring and supervision of the sanitary and epidemiological welfare of the population and the protection of consumer rights. In the wording of Federal Law of 22 July 2010 N 163-FZ) 7. During the transport of chilled, raw milk, raw skimmed milk, raw milk powder to the place of processing up to the beginning of their processing, the temperature of such products should not exceed 10 degrees Celsius. Raw milk, raw nonfat milk, and raw cream that do not meet the prescribed temperature requirements are to be processed immediately. (In the wording of the Federal Law of 22 July 2010, N 163-FZ) 8. Carriage of raw milk, raw skimmed milk, raw creams is carried out in containers with tightly closed covers made of materials permitted for contact with milk by the federal executive authority executing the milk Surveillance (supervision) functions in the area of sanitary and epidemiological welfare of the population, protection of consumer rights, and sealed. In vehicles the temperature shall be maintained in accordance with the requirements of this Federal Act. (In the wording of the Federal Law of 22 July 2010, N 163-FZ) 9. The storage and transport of raw milk, raw skimmed milk and cream cheese is accompanied by declarations of conformity and information provided for in article 36, paragraphs 23 and 24, of this Federal Act. (In the wording of the Federal Law of 22 July 2010, N 163-FZ) 10. Storage of raw milk, raw skimmed milk, raw cream, and milk, skimmed milk, pre-processed cream (including pasteurization), are carried out by the manufacturer of the products Milk processing in separate bulleted tanks at 4 degrees Celsius, plus or minus 2 degrees Celsius. (In the wording of the Federal Law of 22 July 2010, N 163-FZ) 11. Recycling of raw milk, raw skimmed milk , or raw cream which do not meet the requirements of this Federal Law, shall be carried out by the manufacturer or the seller of these products in accordance with the procedure established by the OF THE PRESIDENT OF THE RUSSIAN FEDERATION In the wording of Federal Law of 22 July 2010 N 163-FZ) Article 7. Requirements for milk processing products 1. Milk products must be produced from milk that meet the requirements of the safety measures established by this Federal Law and subjected to the thermal treatment that ensures the receipt the requirements of this Federal Act for such finished products. 2. The content of milk products intended for sale, toxic elements, mycotoxins, antibiotics, pesticides, radionuclides, microorganisms, and the values of oxidizing deterioration factors must not exceed the standards established by A true federal law. 3. Indicators of chemical and radiological safety of milk processing products must not exceed the allowable level set in annex 3 to this Federal Law. 4. The microbiological safety of milk processing products should not exceed the allowable level set in annex 4 to this Federal Act. 5. The development and production of new milk processing products are carried out in accordance with international standards or national standards or organizations ' standards. The requirements of the specified standards for such products or related processes of production, storage, transport, disposal and disposal shall be in accordance with the requirements laid down by this Federal Law. Products that are produced for the first time in the territory of the Russian Federation or imported into the territory of the Russian Federation are subject to State registration under the law of the Russian Federation in the field of security. The Sanitary and Epidemiological Welfare of the Population. 6. The dairy components used in the production of milk processing products must meet the requirements of the Russian Federation's legislation on food quality and safety. 7. Food additives and flavourings are not allowed, except for functionally necessary components, in the production of diets and national milk products, which are only in the form of milk products (except for production Dairy products). (In the wording of the Federal Law of 22 July 2010, N 163-FZ) 8. Control of the level of probiotics and prebiotics in enriched milk products is carried out by methods used to control the level of content of these components. 9. The decision on the use of milk products which do not meet the requirements of this article shall be made by the manufacturer or the seller in accordance with the requirements of the Russian Federation law in the field of security. OF THE PRESIDENT OF THE RUSSIAN FEDERATION Chapter 3: Production requirements and special manufacturing processes in manufacturing and (or) milk processing products Article 8. General requirements for the production of products milk processing 1. The requirements for the production of milk processing products apply to legal and natural persons engaged in the production and (or) marketing of milk products in the territory of the Russian Federation. 2. Technological processes of production of milk processing products, as well as related to production, use, storage, transportation, sale of milk processing products, use, recycling, disposal of potentially hazardous products The production process must comply with the requirements of the legislation of the Russian Federation in the field of sanitary and epidemiological welfare of the population and legislation. OF THE PRESIDENT OF THE RUSSIAN FEDERATION environmental safety. 3. The equipment, tools, packaging and packaging which are in direct contact with the milk processing products during their production, storage, transport and marketing must be made of materials authorized for the contact with dairy products by the federal executive authority responsible for monitoring and supervising the health and epidemiological welfare of the population and protecting the rights of consumers in accordance with the requirements of the legislation of the Russian Federation in the field of sanitary and epidemiological well-being Population. 4. The assessment of compliance with the safety requirements of technological processes of production and sale of milk processing products is carried out in their design. Monitoring of compliance with such requirements shall be carried out by the manufacturer in the organization of the production as well as at all stages of the production process (production, storage, transport, realization of milk processing products, use, processing or dispose of non-conforming products for milk processing and waste generation). 5. In the production of milk processing products to meet the requirements, the processes of aromasification, busiback, fermentation, cracking, hydrolysis, hydrolysis, hydrolysis, homogenization, de-aeration, demeralization, mineralization, freezing of frozen, freezing, isomerization, coagulation, concentration, smoking, membrane enrichment, normalisation, enrichment, cooling, cleaning, pasteurization, transport, melting, converting high-fat cream, pressing, Reservation, recombing, self-inpressing, shaming, folding, folding, seeding, squatting, ripening, maturation, stabilization, sterilization, drying, thermization, ultra-pasteurization, ultra-pasteurization, fencing, filtering, forming, Frieerization, storage, chedderization, emulsification (dispersion), other production processes. 6. This Federal Act sets out the concepts of milk processing products production processes and the requirements for these processes related to the mandatory requirements of raw milk and its processing products. Article 9. The concepts of production processes for processing products milk and process requirements related to required raw milk and refining products With respect to processes The production of raw milk and its processing products include the following concepts and requirements: 1) Purge of raw milk-the process of releasing raw milk from mechanical impurities and/or microorganisms. Cleaning of raw milk is carried out by the producers of raw milk or milk processing products without the use of centrifugal force in order to ensure the compatibility of the raw milk with the requirements for its purity or for the use of centrifugal forces and special equipment to ensure the consistency of the raw milk with the requirements for its purity and exemption from micro-organisms; 2) filtering-the process of releasing raw milk and milk processing products from mechanical impurities. Filtering is done without the use of centrifugal force; 3) separation-the process of separation of raw milk or milk processing products into two fractions with reduced and increased fat content; 4) normalization- The process of regulating the content and distribution of milk powder in raw milk or milk processing products for the achievement of the standards set by the federal executive authorities and the codes and (or) technical documents. Normalization is carried out by removing from the produce or adding parts of milk, dairy products and (or) their individual parts to reduce or increase the mass of fat, mass fraction of protein and (or) A mass fraction of dry matter; 5) thermizing-the process of thermal treatment of raw milk or milk processing products. The customization is performed at temperatures ranging from 60 to 68 degrees Celsius (30 seconds), with alkaline phosphase activity still active; 6) pasteurization-the process of thermal treatment of raw milk or its products processing. Pasteurization is carried out under different regimes (temperature, time) at temperatures between 63 and 120 degrees Celsius, reducing the number of any pathogenic micro-organisms in raw milk and its processing products to levels, in which these microorganisms do not cause significant harm to human health. Low temperature pasteurization is carried out at a temperature not higher than 76 degrees Celsius and is accompanied by the inactivation of alkaline phosphatase. High-temperature pasteurization is carried out under different conditions (temperature, time) at temperatures of 77 to 120 degrees Celsius and is accompanied by the inactivation of both phosphatase and peroxidase. The efficiency of pasteurization is controlled by one of the following methods: (Federal Law of 22 July 2010). N163-FZ) (a) A biochemical method (depending on the temperature of the pasteurization of the phosphatase or sample for peroxidase, fermented samples) by testing the samples of milk or its processing products. The selection of such samples shall be carried out from each container after filling it with a pasteurized product; b) a microbiological method by testing the milk or its processed products for the presence of health-indicator microorganisms. The selection of such samples shall be carried out after the refrigeration of the products that have been thermally processed. Periodicity of control of the efficiency of pasteurization is established by the program of production control; 7) sterilization-the process of thermal treatment of raw milk or its processing products. Sterilization is performed at a temperature above 100 degrees Celsius, ensuring the conformity of the finished milk processing product with the requirements of industrial sterility. The performance of sterilisation is controlled by testing the milk and its processing products in order to verify that they conform to the requirements of industrial sterility. The frequency of control of sterilization and ultra-pasteurization is established by the production control programme; 8) ultra-pasteurization-the process of thermal treatment of raw milk and its processing products. Ultra-pasteurization is carried out in a closed system with at least two seconds in one of the following ways: a) by contact of the processed product with a heated surface between 125 and 140 degrees Celsius; b) by direct mixing of sterile steam with processed product at between 135 and 140 degrees Celsius. Ultra-pasteurization with subsequent aseptic packaging ensures that the product meets the requirements of industrial sterility. The efficiency of ultra-pasteurization shall be controlled by testing the milk and its processing products in order to verify that they conform to the requirements of this Federal Act. The frequency of control of ultra-pasteurization is established by the production control programme; 9) maturation is the process of somony milk, as well as cream, other milk processing products or mixtures thereof modes. Puberty is carried out in order to ensure the achievement of specific organoleptical, microbiological, physiochemical or structural properties; 10) A clot in the milk and its processing products under the action of the micro-organisms. The stimulation is accompanied by a decline in the rate of active acidity (pH) and increase in the content of lactic acid; 11) curtailation-the process of coagulation of protein in the milk and its processing products. Folding is carried out under the action of milk and other substances and factors contributing to the coagulation of protein; 12), the process of soiling of milk or its processing products at elevated temperatures in order to achieve the characteristic organoleptic properties-cream or light-brown and specific taste and smell. The fuel of the milk processing products (except for the oil, the mixture of the sunk) is maintained at temperatures ranging from 85 to 99 degrees Celsius, at least three hours or at a temperature above 105 ° C not less than 15 minutes; 13) conversion of high-fat cream is the process of obtaining butter by changing the type of emulsion from "fat in milk plasma" to "fat milk plasma". The conversion of high-fat cream is carried out with the intensive thermodynamic or thermomechanical effect on the high fatty cream; 14) edification of the oil-the process of obtaining the cream oil by selecting from the fat phase of the fat phase in the the form of oil grain. The oil is baking at temperatures between 7 and 16 degrees Celsius (degrees Celsius), followed by intensive mechanical effects; (15) self-pressing, the process of reconfiguring the processing product milk. Self-pressing is done by removing the liquid phase due to its own weight; 16) pressment is the process of changing the milk processing product configuration. Pressing is done by separating the liquid phase from the external physical impact on the product; 17) melting-the process of thermal effect on the solid milk processing product, accompanied by its transition from the solid state in the liquid state. The melting of a mixture of reference products for the production of molten cheese, saline cheese products is carried out under the regimes established by the regulatory and (or) technical documents and the temperature below 83 degrees Celsius; 18) smoking cheese-process of processing of cheese, molten cheese, cheese products, fume cheese products from dry non-wet species of trees. The mist shall be carried out in special chambers, which maintain the temperatusitive regime established by the normative and/or technical documents. It is not permitted to use the aromatters of smoking; 19) enrichment-the process of adding vitamins, micro-and macro elements, bigots, proteins, food fibres, polyunsaturated fat. acids, phospholipids, coriotic microorganisms; 20) cooling-the process of reducing the temperature of milk and its processing products to a level at which the development of microorganisms and oxidizing Processes. Cooling of the prethermal treatment of milk and its processing products (excluding ice cream, cheese, cheese products, molten cheese, dry, condensed, condensed, sterilized) [ [ milk processing]] is not more than 6 degrees Celsius for a maximum of two hours; (In the wording of Federal Law , 22.07.2010. N 163-FZ a) 48 hours at a temperature between 0 and 2 degrees Celsius; b) 36 hours at a temperature between 2 and 4 degrees Celsius; in) 24 hours at 4 to 6 degrees Celsius; 21) Freeze-the process of simultaneous cracking and freezing of the mixture for ice cream; 22) concentration (tucking) is the process used in the production of concentrated and condensed milk processing products. Concentration (conversion) is done by partial removal of water from the milk processing product until the mass fraction of dry matter is reached between 20 per cent and 90 per cent; 23) drying is the process used in the production of dry Milk products. The drying is carried out by removing the moisture from the milk processing product until the mass fraction of dry matter 90 percent or more; 24) sublimation is the process used in the production of sublimated processing products milk. The sublimation is carried out by removing moisture from a frozen product of milk processing with a vacuum, followed by a temperature not more than 45 degrees Celsius until the mass fraction of dry matter is reached, 95% or more; 25) Recovery is the process used in the production of reduced milk processing products. The restoration is carried out by mixing drinking water with dry, concentrated or condensed milk processing products until the corresponding organoleptic and physico-chemical properties of the product are achieved; (In the wording of Federal Law dated 22 July 2010. N 163-FZ) 26) recombing-the process of producing milk products from the milk or dairy products, milk products and water; 27) cracking-the process used in the production of broken milk products and the increase in the volume of milk products; (In the wording of the Federal Law dated 22.07.2010 N 163-FZ) 28) Chederization is the process of deep demineralization of calcium-phosphate complex of milk and/or cheese mass under the action of lactic acid (lactose) lactic acid (lactose) with the help of A colourful lactic acid microflora, or organic acids (acetic, milk, lemon) during the direct acidification of milk. Chederization is applied in the production of semi-solid and soft cheeses to achieve specific organoleptic properties; 29) the storage of milk processing products is carried out during the life of the shelf life in the conditions that are installed by the manufacturer and are protected by the safety of products in accordance with the safety measures established by article 7 of this Federal Law; 30) transport and marketing of milk products in accordance with the procedures established by the manufacturer and in accordance with OF THE PRESIDENT OF THE RUSSIAN FEDERATION Article 10. Requirements for washing and disinfection of production premises and equipment 1. The washing and disinfection of production premises, equipment, tools, containers, vehicles must ensure the safety of milk processing products, prevent the possibility of secondary contamination and take place at regular intervals, established by the manufacturing control program. 2. The means used for washing and disinfecting should be environmentally sound and allowed for use in the food industry by the federal executive authority exercising control and supervision functions in the sphere The provision of sanitary and epidemiological welfare of the population and protection of consumer rights. 3. The washing and disinfection of reservoirs for the production and storage of milk and its products shall be carried out not later than 2 hours after each emptying of the tanks. Equipment that is not used after washing and disinfecting for more than 6 hours is redisinfected before the start of work. 4. In the case of downtime of equipment, more than 2 hours pasteurized milk or normalized mixtures of the original processing products shall be directed to re-pasteurization, piping and equipment shall be washed and disinfected. 5. The efficiency of washing and disinfection shall be determined by means of laboratory tests in volume and at intervals established by the production control programme. Chapter 4: Requirements for a functional requirement for the components that are used in the production of milk processing products Article 11. Functionally required components 1. Functionally necessary components are understood to mean quasi, probiotic microorganisms (probiotics), prebiotic substances (prebiotics), fermented substances, dairy components, which are introduced in the production of milk processing products and without which it is impossible to produce a concrete milk processing product. 2. Under quasi-quasi means are specially chosen and used for the production of milk processing products, non-pathogenic, non-tokenized microorganisms and (or) associations of microorganisms, mainly of acid-microorganisms. 3. The microorganisms (probiotics) are understood to be non-pathogenic, non-tokenized microorganisms present in human intestines with food that is beneficial to humans and normalizes composition and biological activity microflora of the digestive tract (mainly micro-organisms of Bifidobacterium, Lactobacillus, Propionibacterium, Lactoccoccus). 4. Prebiotic substances (prebiotics) are understood to be a substance or set of substances that provide for their systematic human consumption of food in food products that are favourable to the human body as a result of the election stimulate growth and/or increase the biological activity of the normal microflora of the digestive tract. 5. Fermented substances are defined as proteins necessary for biochemical processes that occur in the production of milk processing products. Article 12. Requirements for quasi-and fermented drugs 1. Micro-organisms, including those used in monocultures or in the composition of quasi-juice for the production of milk processing products, must be identified, non-pathogenic, untokenized and possess the properties necessary for the production of milk products. Production of milk processing products that meet the requirements of this Federal Act. 2. Fermentation products used to produce milk processing products must have the activity and specificity required for a particular process, and meet the requirements set by standards, regulations and standards. documents of the federal executive authorities, the sets of rules and (or) technical documents. 3. Microbial safety indicators, fermented, nutritious environments for the cultivation of quasi-succulate and probiotic micro-organisms shall not exceed the allowable limits set by Annex 4 to this Federal Law. Level. 4. Other indicators of safety of quasi, probiotic micro-organisms, prebiotic substances, enzyme and nutrients for the preparation of quasi-juice should comply with the requirements of the legislation of the Russian Federation in the field of human rights. Ensuring the quality and safety of food products and the requirements of this Federal Act. Article 13. Requirements for facilities in the production of quasi-quasi-microorganisms 1. Ready-to-use quasi-microorganisms should be produced in the organizations or in the isolated production facilities of organizations that are territorially distinct from other organizations. Preparation from ready-to-use production of production quets and cornequal microorganisms shall be carried out by the manufacturer of the milk processing products in the special production facilities as required by the manufacturer. established standards, normative documents of the federal executive authorities, codes of rules and (or) technical documents. 2. The manufacturer of milk processing products shall be provided with the safety of quasi, probiotic micro-organisms, their production processes and the preparation of production squabs through design features (location and number of premises, their condition), organizational measures (operating modes, production control), sanitary-epidemiological requirements for working conditions with micro-organisms and technical condition of the equipment. 3. Preparation of production quasi-and (or) samples of microorganisms is carried out by the manufacturer of milk processing products in a special production room, which shall comply with the following requirements: 1) Production in one production building with main production facilities that use production quasi and (or) probiotic micro-organisms, but in isolation from them; 2) multiple production facilities premises where security conditions are created and maintained The presence of an accurate ventilation system and an efficient air treatment and treatment system are quasi-extraneous microorganisms, bacteriophages and (or) probiotic microorganisms from contamination by unwanted microorganisms, bacteriophages and similar extraneous agents. 4. Control of the safety of quasi-and (or) test microorganisms in their production and preparation of production seq. and the bacterial concentrates produced by the manufacturer of milk processing products in all stages The production process is carried out by specially trained and certified workers. 5. Cooking and/or probiotic micro-organisms (including the restoration of dry nutrients or dry milk, pasteurization and (or) sterilization, cooling, quilling, cultivation and cooling (...) (...) 6. Moika and disinfection regimes of industrial premises, equipment and tools specified in part 3 of this article shall comply with the requirements of article 10 of this Federal Act and be provided for in the programme of production Control. 7. The use of production quasi and (or) test microorganisms which do not comply with the requirements of this Federal Act are not allowed to be consumed entirely from sealed packages and which have expired. 8. Each batch of production quasi-and (or) samples of microorganisms intended for transmission from the space referred to in Part 3 of this article shall be accompanied by documents containing information about the hour and date of its production, composition, appointment, volume, activity indicators. Chapter 5: Requirements for baby milk products on a dairy basis and production processes Article 14. The concepts of baby food 1. This article contains general concepts of child nutrition. The concepts of specific foods are established by national standards using the basic general concepts of milk processing products, including child products, established by this Federal Act. power. 2. Infant food is understood to be food for children up to the age of 14 and who meet the physiological needs of children. 3. Dairy foods include baby foods (excluding milk mixtures (including dry milk mixtures), dairy drinks (including dry milk drinks), milk porridge) produced from cow's milk or milk of other agricultural animals, with the addition of milk and/or milk powder products, as well as the addition of non-dairy components, not more than 50 per cent of the total mass of such finished product or without adding them. (In the wording of the Federal Law of 22 July 2010, N 163-FZ 4. Child nutrition for early childhood refers to baby foods for children aged up to 3 years. 5. An adapted milk mixture (a substitute for female milk) refers to baby foods for early childhood, produced in liquid or powdered form on the basis of cow's milk or milk of other agricultural animals and as close as possible to the chemical composition of women's milk to meet the physiological needs of children of the first year of life in the necessary substances and energy. (In the wording of the Federal Law of 22 July 2010, N 163-FZ) 6. Feeding products are understood to include baby food as a supplement to women's milk, its substitutes or subsequent milk mixtures and produced from animal products and (or) of vegetable origin, taking into account the physiological characteristics of the children's organism. (In the wording of the Federal Law of 22 July 2010, N 163-FZ) 7. Under the following formula, the milk mixture is understood to be adapted (as close as possible to the chemical composition of women's milk) or partially adapted (partially brought by chemical composition to female milk) of the mixture produced on the basis of cow's milk or milk of other farm animals and for feeding children over six months of age in combination with food products. (In the wording of the Federal Law of 22 July 2010, N 163-FZ) 8. Early childhood nutrition for early childhood is defined as dry baby food for early childhood, restored to home readiness through the provision of drinking water, milk, adapted milk mixture or juice, which should not be less than 30 degrees Celsius. The concept of "constant product" is not allowed. 9. Infant food for pre-school children is defined as food for children aged 3 to 6 years. 10. Infant food for school-age children is understood as food for children aged 6 to 14 years. 11. Milk porridge ready to use and dry milk porridge (recoverable prior to availability in the home, drinking water) is understood to be baby foods for early childhood made from various (a) dairy products, milk and/or milk products, and/or milk products with or without addition of dairy components, with a mass fraction of dry milk in dry substances ready for use Less than 15 per cent. (In the wording of the Federal Law of 22 July 2010, N 163-FZ) 12. Lactose products are defined as special foods for baby food and lactose content is not greater than 0.1 g per litre of ready-to-use products. 13. Low-lactose products are understood to include specialised baby food products, where lactose content is not more than 10 grams per litre of ready-to-use products. 14. Children's food products based on full or partial hydrolysate protein are understood to be baby foods derived from the full and partial hydrolysis of cow's milk and (or) protein milk from others, respectively. farm animals. (Part of the addition is the Federal Law of 22 July 2010. N 163-FZ) 15. Food-free baby foods are defined as specialised baby food products, which contain not more than 20 milligrams per kilogram of this ready-to-use product. (Part of the addition is the Federal Law of 22 July 2010. N 163-FZ) 16. Dairy beverages for early childhood refers to baby foods that are ready for consumption produced from raw milk and/or milk products with or without addition of dairy components, Therapy (at least pasteurization) and meeting the physiological needs of early childhood. (Part of the addition is the Federal Law of 22 July 2010. N 163-FZ) 17. Dry milk beverages for early childhood are defined as dry baby food for early childhood, produced from cow's milk and/or milk products with or without addition of dairy components, c Mass fraction of dry milk powder in dry substances of the finished product is not less than 15% and meeting the physiological needs of early childhood. (Part of the addition is the Federal Law of 22 July 2010. N 163-FZ) 18. Dry-milk mixtures for early childhood are defined as dry milk mixtures for early childhood, produced by the application of the resulting reduction of active acidity (pH) and coagulation of protein milk with by the use of colourful micro-organisms (without the use of organic acids), with the subsequent addition to or without a dry milk mixture of live micro-organisms, in the number prescribed in Annex 6 to this Federal Law Appendix and related requirements of Annex 6 to this Regulation. The federal law. (Part of the addition is the Federal Law of 22 July 2010. N 163-FZ) Article 15. Requirements for baby food on dairy 1. The nutritional value of baby milk products on a dairy basis must be consistent with the functional state of the body of the child, given the age of the child. Breast milk products must be safe for the child's health. 2. The dairy products and their components must meet the requirements of safety and nutritional value established by this Federal Law and the legislation of the Russian Federation in the field of quality assurance and Food safety. 3. Dairy products should not contain components derived from genetically modified organisms, artificial coloring and flavoring. 4. The indicators of the content of potentially hazardous substances, as well as the indicators of oxidizing deterioration in children's milk products on a dairy basis for early childhood, should not exceed the established Annex 5 to this Federal Law. Valid level. 5. Microbiological safety indicators in infant formula for early childhood should not exceed the allowable level set by Annex 6 to this Federal Law. 6. In the production of adapted milk mixtures (substitutes for female milk) and subsequent mixtures in order to maximize the approximation of the female milk, only L-amino acids, Taurina, Nucleotide, Prebiotics (galactose-and fructtooligosaccharides, lactose), bifidobacteria and other probiotics, as well as fish fats and other concentrates of semi-insaturated fatty acids. 7. The form of use of vitamins and minerals used for the production of children's milk for early childhood is set out in Annex 15 to this Federal Act. The content of vitamins and minerals in children's food should be in accordance with the level set out in Annex 16 to this Federal Law. 8. The use of food supplements for children of early age is permitted in the production of baby milk products for young children, the list of which is set out in annex 17 to this Federal Act. 9. Requirements for the nutritional value of baby foods on a dairy basis, including dairy products, dairy products and milk products, are based on the age of children, the risk assessment for children's health Different age groups (early childhood, preschool and school-age children). 10. The indicators of oxidation stability, chemical and radiological safety of baby foods on a dairy basis for pre-school children and school-age children shall not exceed the established Annex 7 to this Federal Act. The law is legal. 11. The microbiological safety of children of pre-school age and children of school age should not exceed the allowable level set by Annex 8 to this Federal Act. 12. The dairy components used for the production of baby foods must meet the requirements of the Russian Federation's legislation in the field of food quality and safety. 13. This article also covers dairy products (including dry milk mixtures), dairy drinks (including dry milk drinks), dairy porridge. (Part of the addition is the Federal Law of 22 July 2010. N 163-FZ) Article 16. Requirements for production organization and processes milk production on dairy 1. The production of infant formula for early childhood is carried out in the organizations or in the isolated production facilities of organizations that are territorially distinct from other organizations. 2. The placement of organizations and production facilities for the production of children's milk products for early childhood should eliminate the possibility of adverse effects on them of other organizations, or Production facilities. In the territories of the organizations and premises where the production of children's food is carried out on a dairy basis, it is prohibited to have buildings and structures which do not belong to the production. The equipment of these organizations and premises must be carried out in such a way as to ensure compliance with the requirements of the legislation of the Russian Federation in the field of sanitary and epidemiological services. OF THE PRESIDENT OF THE RUSSIAN FEDERATION Where necessary, separate production facilities for these purposes should be provided for the production, sterilization, faszation and cooling of infant formula. The specified production spaces shall be separated by watertight, non-absorbent, detergent, non-slip and non-toxic materials without cracks. The number of these facilities should be sufficient to produce quality baby foods on a dairy basis. 3. The organization and production facilities for the production of baby milk products must be equipped with systems: 1) water supply, including hot water, with a temperature lower than or equal to 80 degrees Celsius; 2) production and delivery of a pair not containing hazardous substances or a contaminate of baby food on a dairy basis, when using a pair in close proximity to them, or from of dairy products on the dairy The basis of; 3) the maintenance of technical water on runoff, fully isolated and marked with special color; 4) lighting, ventilation, and sewerage. 4. Technological equipment (including product lines, water pipes, steamers), tools must be marked, accessible for sanitary processing in accordance with sanitary standards, made from food-contact allowed products resistant to repeated cleaning and disinfection, which do not have and do not produce children's food on a dairy basis of foreign odours or the flavour of corrosive non-toxic materials. 5. Dairy products for pre-school and school-age children can be produced using the production capacity (at the beginning of the shift or in a separate change after washing and disinfection equipment and inventory) in accordance with requirements similar to the requirements for the production of milk processing products. 6. The information provided for in article 36 of this Federal Act must be placed on the milk packaging. 7. This article also covers dairy products (including dry milk mixtures), dairy drinks (including dry milk drinks), dairy porridge. (Part of the addition is the Federal Law of 22 July 2010. N 163-FZ) Chapter 6: Requirements for the realization and disposal of milk and products for its processing Article 17. The requirements for the realization of milk and its products processing 1. Milk products that meet the requirements of Russian legislation in the field of food quality and safety and this Federal Act are subject to implementation. 2. When a manufacturer or person acting as a foreign manufacturer is handed over to the seller of the milk processing products, the manufacturer shall at the same time be provided with copies of the documents confirming the conformity of these products with the requirements of the manufacturer. Federal law. 3. Prior to the marketing of milk products, the seller is obliged to check the existence of the information provided by this Federal Law on these products and the conformity of such information with the manufacturer's documents. 4. The seller is obliged to communicate this information to the consumers when implementing milk processing products, some of which are placed on sheets of packaged products. 5. Storage of milk processing products from the seller and their implementation shall be subject to the conditions laid down by the manufacturer. 6. Child nutrition for early childhood should be implemented only through trade organizations, pharmacies, dispensaries, pharmacies, and dispensaries, The manufacturer of the conditions for storage of these products. 7. It is not permitted to produce milk products by the seller who are unable to provide the manufacturer's storage conditions for these products. 8. The seller of milk products is not entitled to set a period of time in excess of the shelf life set by the manufacturer. Expired milk products are not allowed to be implemented. 9. When implemented in markets, including agricultural markets, milk processing products for non-industrial production by individuals, including individual entrepreneurs, they are obliged to ensure that these products meet the requirements of this Federal Act to the indicators of their safety and identification, as well as to convey to the consumers information about the place of production of these products (address), their names and the date of their production. 10. When selling raw milk in the retail market (including agricultural markets) by bottling from transport or other packaging, sellers (legal entities and individuals, including individual entrepreneurs) are required to present to consumers Documents issued by the executive authority of the constituent entity of the Russian Federation authorized to carry out State control (supervision) in the field of veterinary medicine and the safety of raw milk, as well as to convey information to consumers The need for mandatory boiling of raw milk. When implementing pasteurized milk in the retail market (including agricultural markets), sellers (legal entities and individual entrepreneurs) are required to produce a declaration of conformity, and To bring to consumers information on the need for mandatory boiling of pasteurized milk. (In the wording of the Federal Law of 22 July 2010, N 163-FZ) 11. Withdrawal of milk processing products is carried out by the manufacturer or the seller of these products alone or at the claim of the federal executive authority exercising control and supervision in the sphere of security. The Sanitary and Epidemiological Welfare of the Population, the Protection of Consumers ' Rights, and the forced withdrawal of products. 12. For the supply of raw milk, raw fat milk, raw cream for milk-adrene or industrial milk processing organizations, legal entities and individuals, including individual entrepreneurs, present Documents issued by the executive authority of the constituent entity of the Russian Federation authorized to carry out State control (supervision) in the field of veterinary medicine and confirming the safety of raw milk on the basis of the results of the inspection of veterinary and preventive measures in accordance with OF THE PRESIDENT OF THE RUSSIAN FEDERATION The duration of such documents shall be determined according to the results of these activities and their frequency. (Part of the addition is the Federal Law of 22 July 2010. N 163-FZ) 13. The realization of raw milk, raw nonfat milk, raw creams for industrial processing must be accompanied by a declaration of conformity. (Part of the addition is the Federal Law of 22 July 2010. N 163-FZ) Article 18. Suspension of production and sale of milk products 1. Suspension of the production and sale of milk processing products not in conformity with the requirements of the legislation of the Russian Federation in the field of food quality and safety, legislation of the Russian Federation on protection the rights of consumers and the requirements of this Federal Act which threaten the health or life of citizens, their property, the environment, the life or the health of animals, shall be carried out by the manufacturer or the seller of these products independently, or on the order of the Federal Executive The monitoring and oversight function in the sphere of ensuring the sanitary and epidemiological welfare of the population, consumer protection, or by court order and for the period stipulated by the legislation of the Russian Federation. 2. The Federal Executive Committee, which is responsible for monitoring and supervision of the sanitary and epidemiological welfare of the population, the protection of consumers ' rights, when receiving information about the non-conformity of the processed products Milk to the requirements of this Federal Law shall be entitled to order the suspension of these products for the period necessary to obtain a test report of these products in an accredited testing laboratory (centre). Article 19. Requirements for recycling of processed products milk 1. Recycling of milk products which do not meet the requirements of this Federal Act shall be carried out by the manufacturer or the seller of these products in accordance with the procedure established by the legislation of the Russian Federation in the field of security. OF THE PRESIDENT OF THE RUSSIAN FEDERATION 2. The method of disposal of milk processing products is coordinated with the federal executive authority exercising control and supervision functions in the sphere of ensuring the sanitary and epidemiological welfare of the population, protection of consumers ' rights. by the federal executive authority exercising control and oversight functions in the field of veterinary medicine, and (or) the federal executive authority responsible for the conduct of State control (supervision) in the field of environmental protection. Security. 3. Federal executive body responsible for monitoring and supervision of sanitary and epidemiological welfare of the population, protection of consumer rights, federal executive body performing functions control and supervision in the field of veterinary medicine, and (or) the federal executive authority authorized to carry out state control (supervision) in the sphere of environmental security, which adopted a regulation on the disposal of forcibly revoked of milk processing products, are obliged to control them to prevent the occurrence and spread of diseases and to harm the life or health of citizens or animals, as well as to prevent pollution of the environment. Chapter 7: Production Control Requirements Article 20. The responsibility of the manufacturer, the seller of the production control organization 1. The manufacturer or the seller carrying out activities in the territory of the Russian Federation for the production and (or) marketing of milk products is obliged to develop a programme of industrial control and control over production. Compliance with the requirements of this Federal Act by own means and (or) by an accredited testing laboratory (centre). 2. The established programme of production control is approved by the head of the organization, an individual entrepreneor, or duly authorized by the person. 3. Legal persons and individual entrepreneurs who are manufacturers or sellers of milk processing products are obliged to provide information on the results of the production control to the federal executive branch of the executive branch Supervisory and supervisory functions in the sphere of ensuring the sanitary and epidemiological welfare of the population, protection of consumers ' rights, bodies of executive power of subjects of the Russian Federation authorized to conduct state control (supervision) in the field of sanitary and epidemiological The welfare of the population, the protection of consumers ' rights, their demand. 4. In case of occurrence or risk of occurrence of emergency situations, violations of production processes that endanger the life or health of citizens, property of natural or legal persons, state or municipal property, the environment, life or health of animals and plants, the manufacturer or the seller is obliged to inform about the risk of their occurrence by the federal executive authority exercising control and supervision functions in the sphere of security. the health and epidemiological welfare of the population, the protection of consumer rights, A federal executive body exercising control and oversight functions in the field of veterinary medicine, and (or) the federal executive authority authorized to conduct State control (supervision) in the field of environmental protection. and the Local Government. Article 21. Content of the production control program 1. The production control shall be carried out in accordance with the programme approved by article 20, paragraph 2, of this Federal Act. 2. The production control programme should include: 1) the performance of the production processes related to the mandatory requirements for dairy products, as established by this Federal Act, monitoring and volume of control activities; (2) quality and safety indicators for raw materials, components, finished diary products in accordance with safety requirements, signs of identification, storage conditions and transport raw materials, components, finished products, their shelf life, Frequency of control and monitoring activities; 3) schedules and modes of sanitation, cleaning, disinfection, dissection and decontamination of production premises, equipment, tools; (4) Graphics and maintenance regimes for equipment and inventory; 5) ways of withdrawing, refining and processing raw materials and finished diary products; 6) measures to prevent and detect violations in the organization; and Implementation of production processes; 7) Ensure the implementation of hygiene requirements; 8) controlled steps (critical control points) of production processes; 9) to prevent harm to life or health of citizens, property of physical persons, or legal persons, State or municipal property, environment, life or health of animals and plants; 10) methods for recycling of milk products which do not meet the requirements of this Federal Law; 11) other modes, programs, and methods, preventing unacceptable risk from harm to the life or health of citizens, property of natural or legal persons, State or municipal property, environment, life or health of animals, and (12) A list of officials who are personally responsible for the execution of the programme of production control. 3. Changes in the program of production control are carried out in the case of organizational, engineering or technical changes of production conditions, production processes or conditions for the sale of milk processing products. Chapter 8: Requirements for the workers of the manufacturer or of the milk seller and its processing products Article 22. Hygienic requirements for workers of the manufacturer or the milk and milk processing products Workers employed in processes of production, storage, transport, sale and disposal of milk and its products Recycling, required: 1) Prior medical examinations (examinations) and periodic medical examinations (examinations); 2) undergo hygienic training prior to employment and performance evaluation; 3) Have a medical examination an installed sample book. Article 23. Qualification requirements for workers of the manufacturer or the seller of milk and its products processors Employees in processes of production, storage, transport, marketing and disposal of milk and products it is obliged: 1) to have vocational training and meet the qualification requirements for jobs, occupations, professions, in accordance with the names and requirements specified in the qualification criteria. handbooks approved in accordance with the procedure established by the Government Russian Federation; 2) to know and comply with job instructions, technological instructions, sanitary and veterinary rules and regulations establishing quality and safety requirements for food products; 3) Rules for the operation of equipment intended for the production of milk and dairy products; 4) to take measures under the legislation of the Russian Federation to prevent harm to the life or health of citizens; property of natural or legal persons, municipal property, environment, life or health of animals and plants. Chapter 9: Identification of milk and its products Article 24. Aims of the identification of milk and products of its processing 1. The identification of milk and its processing products is carried out in order to: 1) the assignment of milk and its processing products to the scope of this Federal Law; 2) to determine the conformity of milk and its products Recycling, including their names and identification, the requirements of this Federal Law; 3) to establish the conformity of milk and its products with information contained in consumer information, declarations of conformity or conformity certificate granted Manufacturer or seller. 2. Milk and its products in the event that the information contained in the documents accompanying them and on the labels does not conform to the names and/or indicators of identification established by this Federal Law or is is not reliable, is considered to be falsified and subject to forcible recall. 3. The federal executive body, which exercises control and supervision functions in the sphere of ensuring the sanitary and epidemiological welfare of the population, protection of consumers ' rights, in accordance with the procedure established by the legislation of the Russian Federation Take measures to suspend the production and sale of false milk and processed products and inform consumers thereof. Article 25. Rules and procedures for the identification of milk and products for its processing 1. The identification of milk and its processing products shall be carried out in the assessment and confirmation of the conformity of a specific product to the requirements of this Federal Act, or if the information on a particular product is incomplete Description. 2. The identification of milk and its products is carried out by: 1) certification authorities, when confirming compliance of these products with the requirements of this Federal Law; 2) a federal body OF THE PRESIDENT OF THE RUSSIAN FEDERATION State control (supervision) in the field of veterinary medicine; Federal Law of 22 July 2010 N163-FZ) 3) legal or natural persons proactively to match those products to the information they provide, and if there is doubt about the reliability of such information or for the preliminary assessment of these products. 3. The identification of milk and its products shall be carried out on the basis of the signs set out in Annexes 9 to 14 of this Federal Law, as well as on the manufacturer's or seller's descriptions of these products. 4. The description of milk and its processing products can be used by federal executive authorities, international standards, national standards or standards of organizations, and accompanying documents. products, contracts of supply, contracts, specifications for these products, information on labels of consumer packages and other documents containing descriptions of these products. 5. Depending on the tasks and specifics of the identification of milk and its processing products, the following identification procedures are used: 1) the examination of the documents according to which a particular product is produced; 2) Testing of this product; 3) the examination of the documents referred to in paragraph 1 of this part and the results of the test. 6. When carrying out the identification of milk and its processing products by expert examination of the documents referred to in paragraph 1 of Part 5 of this article, in order to establish the conformity of a particular product to the form, the specific batch, and the confirmation of the homogeneity of the lot This product is used to study the accompanying documents for milk and its processing products and their conformity with the labels on the consumer packaging and transport packaging, the appearance of the identified product and packaging. 7. In the case of insufficient or unreliability of the information obtained by the examination of the documents referred to in paragraph 1 of Part 5 of this article, as well as the confirmation of the conformity of milk and its products with the requirements of this Federal Act Studies (tests) of dairy products are carried out on the indicators established by article 26 of this Federal Law. 8. Where there is a need to confirm the falsification of milk and its processing products, their research (testing) is carried out in part of the following statutory identification and other indicators established by this Federal Law: 1) content in the finished diary product, dairy composite product or milk product of dry milk powder (dry milk residue), and their bulk in this finished product as a percentage (excluding milk processing products, containing butter); 2) presence and content of fats Dairy origin, their mass fraction of milk and its processing products in per cent; 3) the fatty acidic phase of milk processing products (except for milk products, the mass portion of the fat in which is less than 1.5 per cent, and ice cream, which has a mass of not more than 8 per cent of the fat); 4) the protein in the dry, milk and canned milk powder, its mass percentage; 5) proportion of serum proteins Tale in milk canned milk and milk-containing canned food. 9. When determining the identification of milk and its products, the validated measurements should be used to ensure the objectivity and reliability of the results of the research (s) of these products. 10. The results of the identification of a specific milk processing product are analysed and made in the form of an identification protocol, the content of which should include: 1) information on the organization that conducted the Identification of milk or its processing products; 2) information about the manufacturer of milk or its processing products, indicating the location (address) and details of the legal person, address and surname, first name and patronymic of the natural person, (including sole propriator; 3) name of this product, the name of the classification marks of this product; 4) information about the milk or milk processing product required for their identification; 5) date of production, shelf life, shelf life (if there is a shelf life), the period of implementation (if the period of implementation is available) of milk or a product of milk processing, conditions of storage, a specific marking, special marking (if marked); 6) Results of the study (s) of this product in accredited Testing laboratory (centre) (if necessary), including studies (tests) of organoleptic indicators; 7) packaging information, including package type, net mass or volume of this product in of this product; 9) the conformity of marking to the requirements of this Federal Law; 10) the name of the standards, regulatory and (or) Technical documents according to which this product was produced (under or other documents containing a description of the product, including those imported into the territory of the Russian Federation (the contract for its supply, the certificate of origin of the product, the document confirming the safety of that product) product, quality certificate of this product, specification for this product); (In the wording of Federal Law of 22 July 2010). N163-FZ) 11) conclusion on additional research (tests) (if required); 12) opinion on the conformity of this product to the declared name and/or a particular lot of this the product and its declared indicators. Article 26. Indicators for the identification of milk, products , which are processed, quasi-perforations , micro-organisms and ferment drugs 1. The following groups of indicators of their properties are used for the purpose of identification of milk, products of its processing, quasi-microbes and fermented drugs: 1) organoleptic-appearance, consistency, taste, smell, Colour and other organoleptic indicators specified in the standards, regulations and/or technical documents for the production of a specific product (if available) and (or) in other containing product descriptions; 2) Physico-chemical-mass fraction of parts of milk in milk and its products processing, acidity, density, temperature, solubility, viscosity and other physico-chemical indicators specified in standards, regulations and/or technical documents for the production of a particular product or other containing a description of such a product; 3) microbiological-the species or generic composition of microorganisms, the number of microorganisms of a particular type or type in the mass of a given product, or the volume of a particular product, as required of the present Federal Law, Standards, Regulations and (or) Technical documents for the production of a specific product (if any) and (or) other documents containing the product. 2. The following indicators are used for the identification of raw milk, raw milk, and raw cream: (In the wording of Federal Law dated 22 July 2010. N 163-FZ ) 1) indicators for the identification of milk derived from various types of farm animals as specified in Annex 9 to this Federal Act and allowing for the identification of its name (cow's milk, milk goat, milk sheep milk, mare's milk, milk powder); 2) organoleptic and physico-chemical indicators, which are listed in Annexes 9 and 10 to this Federal Law and on which the corvyas are being identified raw milk, crude, skimmed milk and cream; (In the wording of Federal Law No. N 163-FZ) 3) the indicators specified in the standards, regulations and/or technical documents and for which the identification of milk from other farm animals is carried out. 3. The following figures apply to the identification of milk processing products: 1) the organoleptic indicators referred to in paragraph 1 of Part 1 of this Article, taking into account the parameters set out in Annex 11 to this article. Federal Law; 2) physico-chemical and microbiological indicators, as referred to in paragraph 2 of Part 1 of this Article, taking into account the parameters set out in Annex 12 to this Federal Law. 4. The identification of glazed and decorted products of milk processing does not take into account the indicators of glaze and food products used for decor (waffles, chocolate, milk or fruit glaze, caramel, walnuts, cookies, fruit, tucatas, chocolate, other food products not included in food processing products. 5. In the identification of enriched milk products, the presence and level of content of the substances added to such products is determined by the level of the information contained in the label or package. 6. Dairy milk products for early childhood are identified taking into account the physico-chemical indicators specified in annex 13 to this Federal Law. Dairy products, which are baby foods for children of pre-school age and for children of school age, are identified taking into account the physico-chemical indicators specified in annex 14 to this report. The federal law. 7. The identification of the fermented products is carried out in the examination of article 25, paragraph 1, of this Federal Law of the instrument of their manufacturer according to the following indicators: 1) specific substrates; 2) the activity of ferment preparations; (3) the nature of the enzyme nature. 8. The identification of quasi-microorganisms and microorganisms (probiotics) shall be carried out in the examination of article 25, paragraph 1, of this Federal Act, as follows: 1) Nature the origin of micro-organisms; 2) of the patrimonial and species composition of micro-organisms; 3) the number of viable cells in one gram or in the activity of the quasi activity. Chapter 10: The assessment of the conformity of milk and its products to the requirements of this Federal Law Article 27. Rules for assessing the conformity of milk and products to the requirements of this Federal Law 1. The assessment of the conformity of milk and its processing products, as well as the processes of their production related to the legally binding requirements of these products, are carried out in the form of State control (supervision) for The fulfilment of these compulsory requirements and in the form of confirmation of the conformity of milk and its products with the prescribed requirements in accordance with the procedure prescribed in Chapter 11 of this Federal Law. 2. The assessment of the conformity of milk and its processing products, as well as the processes of their production in connection with the legally binding requirements of these products, is carried out in the form of State control (supervision) by the federal executive authority responsible for monitoring and oversight of the sanitary and epidemiological welfare of the population, the protection of consumer rights, and the federal executive authority exercising functions Supervision and Supervision of Veterinary Bodies, the Executive The authorities of the constituent entities of the Russian Federation, which are authorized to carry out state control (supervision) in the sphere of ensuring sanitary and epidemiological welfare of the population, protection of consumers ' rights, in the field of veterinary medicine. 3. In case of violations of the requirements of this Federal Act, federal executive authorities exercising control and supervision functions and referred to in Part 2 of this Article may: 1) issue orders to (b) To remedy violations and to establish a reasonable period of time for compliance with the regulations; 2) to take measures under the Russian Federation's legislation to prevent harm to life or health of nationals, property of natural or legal persons, municipal property, environment, life or health of animals and plants; 3) to submit to the bodies issuing the certificate of conformity or the authorities registering the declaration of conformity, information on the need Suspension or termination of the declaration of conformity or certificate of conformity; (4) attract the manufacturer (seller, person acting as a foreign manufacturer) to the liability provided by the law of the Russian Federation; A claim for the forced withdrawal of milk and its processing products which do not meet the requirements of this Federal Act. 4. It is not permitted to require from the manufacturer (seller) other documents for conformity assessment or for the confirmation of the conformity of milk and its products with the requirements of this Federal Law, with the exception of the documents referred to in articles 31 and 32 of this Federal Law. Article 28. State control (supervision) State control (supervision) of compliance with the requirements of this Federal Act is carried out with respect to: 1) production processes, storage, transportation, sale, disposal of raw milk and milk products from non-industrial production (milk processing products produced by natural persons at home and (or) in private sub-farms and designed for market implementation (including agricultural markets), processes transportation, sale, disposal of raw skimmed milk, raw cred by the executive authorities of the constituent entities of the Russian Federation authorized to conduct state control (supervision) in the field of veterinary medicine; Law of 22 July 2010. N163-FZ) 2) processes for the production, storage, transport, sale, and disposal of milk and its processing products intended for consumption in food (at the stage of acceptance, commissioning of production facilities, periodic inspection by the manufacturer (seller, person acting as a foreign manufacturer) of the requirements of this Federal Law and the programme of activities for the prevention of harm), by the federal executive authorities exercising control and oversight functions in the field of Sanitary and Epidemiological Well-being of the Population, Consumer Protection; 3) Milk and its Refining Products, and if it is recognised that these products do not conform to the requirements of this Federal Act at the stage of their production, including: a) raw milk and milk processing products from non-industrial production by the executive authorities of the constituent entities of the Russian Federation THE RUSSIAN FEDERATION (supervision) in the field of veterinary medicine; (b) industrial milk products produced by legal entities, individual entrepreneurs, the federal executive authority exercising control (supervision) functions in sanitary and epidemiological welfare of the population, protection of consumer rights. (The revision of the Federal Law dated 22.07.2010 N 163-FZ Chapter 11. The confirmation of the conformity of milk and products with the recycle the requirements of this Federal Law Article 29. Forms of confirmation of the conformity of milk and products of its processing to the requirements of this Federal Law 1. Milk and products of its processing sold in the territory of the Russian Federation shall be subject to the obligatory confirmation of compliance with the requirements of this Federal Act in the form of a declaration of conformity (hereinafter-declaration). compliance) or compulsory certification according to the schemes established by this Federal Law. 2. The conformity in the form of declaration of conformity or certification of secondary dairy raw materials and by-products of processing milk not intended for consumption are not subject to obligatory confirmation. 3. In addition to other evidence of the conformity of milk and its products, the requirements of this Federal Act may be used as evidence of compliance with the requirements of international law. Standards and (or) national standards containing similar requirements. 4. Voluntary validation of the requirements of national standards, standards of organizations, codes, voluntary certification systems and the terms and conditions of milk and its processing products, processes of production, storage, Movement, disposal and disposal are initiated by the applicant in the form of voluntary certification. 5. Voluntary certification of milk and its processing products, their production, storage, transportation, disposal and disposal processes are carried out under the terms of the contract between the applicant and the certification authority. 6. The voluntary confirmation of the conformity of milk and its processing products, their production, storage, transport, disposal and disposal processes cannot substitute for the requirement that they comply with the requirements of this Federal Act. Article 30. The applicant's rights and obligations upon confirmation the conformity of milk and its processing products to the requirements of this Federal Law 1. In the declaration of conformity of milk and its processing products, the applicant may be a legal person or an individual entrepreneor registered in accordance with the laws of the Russian Federation, which are the manufacturer or the seller or performing the functions of a foreign manufacturer pursuant to a contract with it, in order to ensure that the supplied milk and its products comply with the requirements of this Federal Act and in the area of responsibility for the lack of conformity of milk and its processing products to the requirements of this Federal of the law. 2. In the confirmation of the conformity of milk and its products with the requirements of this Federal Act in the form of certification, the applicants may be the persons referred to in Part 1 of this article, as well as foreign legal entities and foreign natural personswho have undertaken to comply with the requirements of this Federal Act and to ensure that the milk and its products are processed in accordance with the requirements of this Federal Act of its processing, delivered under the contracts of supply, OF THE PRESIDENT OF THE RUSSIAN FEDERATION In the wording of Federal Law of 22 July 2010 N 163-FZ) 3. The applicant has the right to choose the conformity certification form and the conformity certification scheme for milk and its processing products by this Federal Act. 4. The applicant is obliged to ensure that the milk and its products are in conformity with the requirements of this Federal Act. 5. The applicant may have other rights and obligations under the laws of the Russian Federation. Article 31. Mandatory confirmation of the compliance of milk and products in the form of declaration concordat 1. The declaration of conformity on the basis of evidence and (or) evidence obtained with the participation of the certification authority and (or) accredited testing laboratory (centre) (hereinafter referred to as the third party). 2. When declaring the conformity of a batch of crude milk powder, raw nonfat milk or raw cream sold on long-term contracts of supply of products or contracts, the validity of the declaration of conformity is not More than one year. In the wording of Federal Law of 22 July 2010 N 163-FZ) 3. When the conformity of the drinking milk or milk processing products is declared, the validity of the declaration of conformity must be consistent with the shelf life of the products. (In the wording of the Federal Law of 22 July 2010, N 163-FZ 4. The declaration of conformity of processed milk products, produced in serially, the validity of such a declaration of conformity is not more than five years. 5. A declaration of conformity may be adopted in respect of a batch of milk or a lot of a uniform dairy product to which the uniform requirements to be confirmed are to be confirmed. 6. In order to confirm the compliance of milk and dairy products with the requirements of this Federal Law the following schemes of conformity declaration: 1) 2d-declaration of the conformity of milk or dairy products on the The basis of the evidence and the positive results of the study (s) of the model samples of milk or its processed products obtained with the participation of a third party; 2) 3d-declaration of the conformity of milk or products Recyclination based on positive results of research (tests) of standard samples of these third party products and a quality system certificate at the production stage of these products; 3) 4d-declaration of the conformity of milk or its processing products on the basis of the positive results of the third party sample studies (testing) and the quality system certificate at the control and testing phase of these products; 4) 5d-declaration of conformity Milk or its derivatives on the basis of positive results of studies (tests) obtained from a representative sample of samples from a third party batch of these products; 5) 7d-declaration of the conformity of milk or its processing products on the basis of The positive results of the studies (tests) of the sample products conducted in-house or by other organizations on behalf of the applicant and the quality system certificate at the design and production stage of these products products. 7. When selecting any declaration of conformity of milk or its products, the applicant shall form a set of documents, which shall contain: 1) the applicant's registration documents and references; 2) the name, general description and purpose (if any) of these products; 3) the national standard or standards of organizations for milk or its products (for Russian manufacturers) or an international standard or detailed description these products, including their basic properties, storage conditions, dates Suitability (for foreign manufacturers) used on a voluntary basis to enforce the requirements of this Federal Law; 4) protocols for research (tests) and measurements of model samples of milk or products Reprocessing conducted in an accredited testing laboratory (centre) when they declare compliance of these products with the requirements of this Federal Act on the 2D, 3d, 4d, or Research (Test) and Measurement Protocols, by a representative sample of milk samples or products Reprocessing in an accredited testing laboratory (centre) when they declare compliance of these products with the requirements of this Federal Act under the 5d scheme, or the protocols of the studies (tests) and measurements of the sample products, A quality system certificate at the stage of a quality system certificate, carried out in-house or with the involvement of other organizations on behalf of the applicant in declaring the conformity of these products to the requirements of this Federal Act under the 7d; 5) the production of milk or its processing products when declaring compliance of these products with 3d; 6) a quality system certificate at the control and research (testing) stage and the measurement of milk or its processing products when declaring their compliance with the 4d; 7) a quality system certificate at the design stage (development) and production of milk processing products when declaring the compliance of these products in accordance with the 7d; 8) documents confirming the organization and of manufacturing control by the manufacturer, implementation State control over the manufacturer and represented: a) by the executive authorities of the constituent entities of the Russian Federation authorized to conduct State control (supervision) in the sphere Veterinary medicine, in respect of raw milk; b) by the federal executive authority exercising control (supervision) in the provision of sanitary and epidemiological welfare of the population, protection of consumer rights, Treatment of milk products using any scheme declaration of conformity of these products with the exception of schema 5; (Paragraph in the wording of the Federal Law 22.07.2010 N163-FZ) 9) goods and transport documents, contracts (contracts) for the supply of milk or its processing products, issued in accordance with the procedure established by the legislation of the Russian Federation, certificate of origin of these products, Certificate of State registration for the first or first imported (supplied) milk processing products to confirm the conformity of these products with the requirements of this Federal Act when using the 5D; (In the revision of the Federal Law dated 22 July 2010. N 163-FZ) 10) Veterinary certificates or certificates of the prescribed form to confirm the conformity of raw milk or raw cream with the requirements of this Federal Law. 8. The research (tests) and measurement protocols of the model samples or representative sample of milk samples or its products, together with the characteristics of these products, must contain: 1) a description of the milk or its products Recycling directly or by reference to national standards, standards of organizations or international standards under which they are produced; 2) conclusion on conforming to model samples or representative Sampling of milk or milk processing samples to the requirements of the Part 7, paragraph 3, of this article, according to which these products have been produced and the requirements of this Federal Law; 3) the results of tests (tests) of sample designs or representative samples of samples Milk or milk processing products received by their own forces, involving a third party and/or a confirmation of the conformity of these products with the requirements of this Federal Act on the scheme by another organization on behalf of the applicant. 9. If a quality system certificate is selected, and in the absence of such a certificate, the applicant shall submit an application for quality system certification to the Quality System Certificate Authority. The certification authority shall certify the system of quality and issue a certificate of quality system to the applicant. 10. In selecting any conformity declaration scheme, the applicant shall take the necessary measures to ensure that the milk and its products are processed in accordance with the requirements of this Federal Law. 11. The applicant shall adopt a declaration of conformity and record it in accordance with the procedure established by the legislation of the Russian Federation. 12. The applicant shall mark the milk and its processing products for which the declaration of conformity is adopted, the sign of the application to the market. 13. The Quality System Certification Authority monitors the certified quality system at the stages of the 3d, 4d, 7d stages, with the frequency established by the contract between the applicant and the quality system certification authority, but not at least once a year. 14. The declaration of conformity and the evidence contained in the evidence shall be kept by the applicant within three years from the date of expiry of the declaration of conformity. The second copy of the declaration of conformity is kept by the federal executive authority organizing the formation and maintenance of a single register of conformity declarations. Article 32. Mandatory confirmation of compliance in the form mandatory certification of processed products milk 1. Compulsory certification of milk processing products is performed by the product certification body, whose accreditation area covers food products, including milk processing products, on the basis of a contract between by the applicant and the product certification authority according to the schemes established by this Federal Law. 2. The certificate of conformity for processed milk products, produced serially, shall be issued for a period determined by the certification authority depending on the state of production and the stability of their quality, but not more than three years. 3. The certificate of conformity with the batch of milk processing products is issued for the shelf life of these products. 4. The certificate of conformity is kept by the applicant, and a copy of the certificate of conformity and the documents which served as the basis for its receipt shall be kept by the certifying authority for a period of not less than two years after the expiry of the certificate actions. 5. To confirm the conformity of milk processing products with the requirements of this Federal Law, the following mandatory certification schemes are established: 1) 3c-certification of processed milk products produced serially, The basis for the positive test results of the model samples from an accredited testing laboratory (centre) with subsequent verification by the product certification authority for certified processing products Milk; 2) 4c-certification of processing products Milk produced serially, based on the positive test results of model samples from an accredited testing laboratory (centre) and analysis of the status of production of these products with Follow-up by the certification authority for certified products of milk processing and, if necessary, the state of their production; 3) 5c-certification of processed milk products produced serially, are the basis for the positive test results of the model samples of these products, Accredited with the participation of an accredited testing laboratory (centre) and certification of the applicant's quality management system with the subsequent control of the product certification authority for certified processing products Milk and body for the certification of quality management systems for certified system of quality management of applicant; 4) 6c-certification of the lot of milk processing products based on positive results of research (tests) of a representative sample of samples of these products obtained from Participation of an accredited testing laboratory (centre). 6. When selecting any scheme for the mandatory certification of milk processing products, the applicant shall form a set of documents, which shall contain: 1) registration documents and applicant's references; 2) name, general description, purpose (if any) of these products; 3) a national standard, an organization standard for these products (for Russian manufacturers) or an international standard, or a detailed description of these products, with an indication of basic indicators of their properties, storage conditions, shelf life (for (foreign manufacturers) used on a voluntary basis to comply with the requirements of this Federal Law; 4) conformity certificates and (or) declarations of conformity of raw materials, components, packaging materials used in the production of milk processing products; 5) a certificate of conformity of the manufacturer's quality management system with the use of the 5c scheme. In the absence of the certificate, the applicant shall submit an application for quality system certification to an accredited quality management certification authority. The certification authority certifies the quality system of the manufacturer and, if satisfactory, gives it a certificate of quality system; 6) documents confirming the organization and execution of the production (a) Control by the manufacturer, as well as the exercise of State control over the manufacturer and products of milk processing by the federal executive body exercising control and oversight functions in the sphere of security. the health and epidemiological welfare of the population, the protection of consumer rights, under any scheme of mandatory certification other than the 6sk; 7) goods and transport documents issued in accordance with the procedure established by the legislation of the Russian Federation, the contract (contract) of the supply of products milk processing, certificate of origin of these products, certificate of state registration of new or for the first time imported (supplied) milk processing products using the 6c scheme. In the wording of Federal Law of 22 July 2010 N 163-FZ) 7. In selecting any certification scheme, the applicant submits an application for the certification of milk processing products and simultaneously submits the set of documents to the accredited certification body established by Part 6 of this article production. 8. The product certification authority reviews the documentation package submitted by the applicant and the application and decides on the application. With a positive decision regarding the application, the certification authority selects model samples of milk processing products produced in serially or representative samples of samples of these products from the batch of these products Identification, identification of the research (testing) programme, and shall provide samples or representative samples of samples of these products to the accredited testing laboratory (centre). 9. The accredited testing laboratory (centre) shall carry out studies (tests) of standard samples of milk processing products or a representative sample of samples of these products and shall draw up a report of their research (tests) and measurements. 10. The report of the study (s) and the measurement of samples of milk processing products or samples of samples of these products, together with their characteristics, shall contain a description of these products either directly or by reference to national standard, standards of organizations or international standard, or description (if any) according to which these products are produced, as well as the opinion on the conformity of the model samples or of a representative sample of samples of these Product requirements for the specified documentation and requirements Federal law. 11. For the certification of milk processing products using the product certification authority, based on the positive results of the analysis of the set of documents submitted, the identification of certified milk processing products and The positive results of the study (s) of the model samples of these products, conducted in an accredited testing laboratory (centre), shall issue a certificate of conformity for up to three years to the applicant in the light of the applicant's stability. 12. The certification of milk processing products using the 4c product certification authority provides an analysis of the state of production of these products in order to verify the conditions necessary for their production and implementation in accordance with and on the basis of the positive results of the analysis of the set of submitted documents, the identification of certified milk processing products, the positive results of the tests (tests) of the model samples Products carried out in an accredited testing laboratory (centre), and The positive results of the analysis of the status of their production shall give the applicant a conformity certificate. 13. For the certification of milk processing products using the 5c product certification authority, based on the positive results of the analysis of the set of documents submitted, the identification of certified milk processing products, The positive results of the study (s) of sample designs for these products, conducted in an accredited testing laboratory (centre), and if a quality system certificate is available, issue a certificate of conformity to the applicant. 14. For the certification of milk processing products using the design of the 6c product certification authority, based on the positive results of the analysis of the set of submitted documents, the identification of certified milk processing products, The positive results of a representative sample of samples of these products from the batch of these products conducted in an accredited testing laboratory (centre) shall issue a certificate of conformity to the applicant. 15. The applicant, having received a certificate of compliance with the milk processing products, shall mark them with a sign of market access. 16. The applicant in the production and marketing of milk processing products shall take the necessary steps to ensure that they comply with the requirements of this Federal Law. 17. During the validity period of the certificate of conformity, the certification authority performs control over certified products of milk processing by periodic testing (testing) of sample designs of these products, selection from the manufacturer's finished product (when certified using the 4c and 5c circuits) and at the manufacturer and the seller's warehouses (when certified using the 3c scheme), in accordance with the the monitoring schedule, as well as reanalysis as necessary The production status of these products (for the certification of milk processing products using the 4c scheme). 18. The product certification authority, as a result of its verification of certified milk processing products, is approved for such products by one of the following: 1) to confirm the certificate's validity compliance; 2) suspend the compliance certificate; 3) terminate the certificate of compliance. 19. The Quality Management Systems Certification Authority, which has conducted the certification of the applicant's quality management system, monitors the certified quality management system of the applicant. Article 33. The specifics of confirming the compliance of milk and products to the requirements of this Federal Law 1. Confirmation of the consistency of raw milk, raw skimmed milk, raw cream requirements of this Federal Law are carried out by legal entities and individual entrepreneurs in the form of declaration of compliance with the use Any of the schemes provided for by this Federal Law. (In the wording of the Federal Law of 22 July 2010, N 163-FZ) 2. The Declaration on the conformity of raw milk, raw skim milk, raw cream, is taken by a legal person or an individual entrepreneur who collects milk at the milk-reception points The number of natural persons, subject to their compliance with the requirements of the legislation of the Russian Federation on veterinary medicine, the requirements of article 5 of this Federal Law and taking into account the results of research (tests) of the state of animal health conducted THE RUSSIAN FEDERATION In the field of veterinary medicine, the competent authority for the conduct of State control (supervision). The period of validity of the declaration shall not be more than one year. (In the wording of the Federal Law of 22 July 2010, N 163-FZ) 2-1. In case of detection of non-conformity of raw milk at the stages of production, or storage, or transport, or sale, crude skimmed milk, raw cred at the stage of carriage or realization of the requirements of this Federal Act for the safety of these products, as well as the occurrence in the territory where milk is collected, diseases of agricultural animals, where the use of raw milk, raw nonfat milk, raw cream is limited OF THE PRESIDENT OF THE RUSSIAN FEDERATION The Commissioner for State Control (Supervision) in the field of veterinary medicine issues an order to suspend the sale or supply of such products in accordance with the procedure established by the legislation of the Russian Federation. The declaration shall cease to be in effect. (Part of the addition is the Federal Law of 22 July 2010. N 163-FZ) 3. Confirmation of the conformity of drinking milk and its processed products with a shelf life of no more than 30 days is carried out in the form of declaration of conformity using a 3d, 4d or 7d scheme, or in the form of mandatory certification using the 4c or 5c schema. 4. Confirmation of compliance of milk processing products with an expiry date of more than 30 days is performed in the form of declaration of conformity using the 3d, 4d, 5d or 7d scheme, or in the form of mandatory certification using the 3c, 4c, 5c, or 6c schema. 5. Confirmation of the compliance of children's food with the requirements of this Federal Act is carried out in the form of declaration of conformity using a 3d or 4d scheme or in the form of compulsory certification with using the 4c, 5c, or 6c schema. 6. Confirmation of the conformity of the milk processing products supplied for public needs to the requirements of this Federal Act is carried out in the form of declaration of conformity using the 5d scheme or in the form of compulsory certification using the 6c schema. 7. Raw milk and milk products of non-industrial milk produced by individuals in the markets (including agricultural markets) are not subject to the obligatory confirmation of compliance with the requirements of this Federal Act. (Part of the addition is the Federal Law of 22 July 2010. N 163-FZ) Article 34. Acceptance of compliance results 1. The declaration of conformity and certificate of conformity have equal legal effect, independently of the schemes of compulsory proof of conformity and operate throughout the territory of the Russian Federation. 2. Recognition of the results obtained outside the territory of the Russian Federation is carried out in accordance with article 30 of the Federal Law "About technical regulation" Chapter 12. Requirements for packaging, labelling, milk, and products Article 35. Requirements for packing milk and its products 1. Milk and its processing products intended for sale shall be rigged, packed in packagings and (or) packages made of environmentally sound materials permitted by the federal executive authority implementing the Monitoring and supervision of sanitary and epidemiological welfare of the population, protection of consumer rights, for contact with food products and ensuring the safety and quality of milk and its processing products during Expiry date. 2. Dairy milk products for early childhood must be produced only in packages and packed in a sealed minibag not exceeding the following size: 1) 1 kilogram-dry products (adapted milk mixtures, later mixtures, feed products, instant-cooking, porridge on a dairy basis); 2) 0.2 litres-liquid adapted, partially adapted mixtures, subsequent mixtures; 3) 0.25 liters-drinking, drinking, drinking and milk products; 4) 0.1 kg-pasty foods on a milk basis, including cottage cheese and products based on it. (In the wording of Federal Law dated 22 July 2010. N 163-FZ) 3. Breast milk for children of pre-school age and children of school age must be made available only in sealed containers. Dairy foods for children of pre-school age and school-age children are to be produced in a package of not more than 2 litres, pasteurated baby food-not more than 200 g (for direct consumption in meals). (In the wording of the Federal Law of 22 July 2010, N 163-FZ 4. The use of the consumer's (buyer) packaging in the implementation of unpackaged and unpackaged perishable milk processing products is not permitted. 5. Cut-off milk products shall be packaged by the manufacturer or the seller in conditions that ensure the safety of such products and the preservation of their organoleptic properties. 6. Each packing of milk products must be marked, label and, if necessary, a sheet or a label containing information for consumers in accordance with article 36 of this Federal Law. 7. Milk processing products in damaged packagings and (or) are recall. Article 36. Requirements for the marking of milk and its products processors 1. Milk and its processing products must be accompanied by information for consumers meeting the requirements of Russian legislation in the field of consumer protection and the requirements of this Federal Law. 2. Information for consumers shall be placed on each unit of bulk packing of milk, dairy products, a unit of a multiworking packaging or a transport packaging of such products, as well as per unit of consumer package of such products. 3. Each packing unit, a single container or a transport packaging is marked with the following information for consumers: 1) the name of milk and dairy products according to the requirements of this Federal Law; 2) the name and location of the manufacturer of such products. It is permitted to indicate the legal address of the manufacturer of milk or dairy products imported into the territory of the Russian Federation in the national language of the country at the place of residence of the manufacturer, and the name of that country in Russian; (B Federal Law of 22 July 2010. N 163-FZ) 3) the manufacturer's mark (if any); (In the wording of the Federal Act of 22 July 2010). N 163-FZ) 4) net mass and gross mass of group packaging, recycled packaging or transport packaging of such products (if necessary); (In the wording of Federal Law dated 22 July 2010. N163-FZ) 5) the number of consumer packages of such products in group packaging, a multi-working package or a shipping container; 6) the shelf life of such products; 7) the date of manufacture products; 8) the conditions for the storage of such products; 9) the net mass of the consumer package of such produce; 10) the symbol of the standard, standard or technical document under which it was produced Such products; 11) the batch number of the product; 12) information confirming compliance of such products to the requirements of this Federal Law; 13) warning signs or pointing devices-"Protect from sunlight", "Temperature limit", "Protect from moisture" (shall be applied selectively, if necessary). (In the wording of the Federal Law of 22 July 2010, N 163-FZ) 4. In case of packing or transport packaging of a dairy product, transparent protective polymeric materials are not subject to marking. In this case, information for consumers is placed on labels of the consumer packaging. (In the wording of the Federal Law of 22 July 2010, N 163-FZ) 5. The labelling of group packaging or bulk milk, milk, dairy products shall be made by attaching labels made in typographical mode or by other means of clearly legible reading. 6. The names of milk and its products must be in conformity with the concepts set out in article 4 of this Federal Act. The names of such products may be supplemented by the manufacturer's signature or trade name. The order of words, as prescribed by article 4 of this Federal Law, the names of milk and its processing products in their labeling is not regulated (for example, "whole milk", "milk" Integrative ", butter, butter, and related concepts). It is permissible not to use "sweet-cream" in the names of butter, "unsalty", characterizing the peculiarities of its production technology, if the production of butter is not used for quasi-cooking and cooking salt. (In the wording of the Federal Law of 22 July 2010, N 163-FZ) 7. The indication of the type of animal except cows from which the milk is received should be placed on the labels of the packages before or after the term "milk". 8. The concepts related to the thermal treatment of milk or its processing products are placed after the names of such products, such as "milk pasteurized", "cream sterilized". 9. After the names of milk and dairy products together with the concept of the thermal treatment of such products, other related concepts such as " pasteurized milk (with aroma) ". 10. The names of the milk products must be in conformity with the concepts established for the dairy products, and must contain, in close proximity to these concepts, a clear description of the other components of the product, such as "cottage cheese" Piece of fruit "," fruit "," cheese with ham ". 11. The concept of "bioproproduct" on labels and packaging of such dairy products is placed at any convenient place in the form of one word or complex words using the first part of the complex words "bio ..." and the names of such products, such as "biocephyr", "Bioryenka." 12. The concepts used to characterize the means of production of such a product, or the characteristics of the composition of raw materials, or the composition of the quasquis are given in its name-"Dairy drink", "milk", "cream of recombination", "cream drink" Dairy ". 13. The information on the partial use of dry milk products, except for the use of dry milk products for normalisation, is provided with information on the components of the finished product as written: " Made with The use of dry milk (cream, serum) ". 14. It is not permitted to apply the concepts of acidmilk products established by this Federal Law when labeling the names of the milk-containing and squatted products in whose names the term "milk-containing" or "squatted" is used. should be replaced by concepts characterizing the technology of the production of such products, such as "kephyrn", "kephyr-thermal", "yoghurt", "yoghurt". When the name of the dairy product is specified, produced in accordance with the technology of the production of kefir The use of quasi-acid quasi-microorganisms and yeast in the labeling of this product should use the words "kefir produce" as a phrase in the same type. (In the wording of the Federal Law of 22 July 2010, N 163-FZ) 15. The term "product" in the names of milk containing products may be replaced or added to the names of dairy composite products by the concept of consistency or product form (jell, quell, cocktail, cream, mousse, drink, pasta, roulette, sauce, soufflé, cake), such as "milkshake cocktail", "cream sauce", "milk Kisel", "cheeky souffle with nuts", "cheese roll with spices". 16. Definitions of the types and types of raw (solid, semi-hard, soft, fresh (without ripening) are used in the names of the raw materials according to the decisions of their manufacturers. 17. The concepts of "enriched", "enriched" are used in conjunction with the names of the products concerned and are accompanied by information on the availability and quantity of substances added, including the recommended daily consumption rate, and Recommendations for the use of such products. 18. The concepts set out in article 4 of this Federal Law shall not be used in the case of milk or other additional names of milk and its processing products in cases where such products do not correspond to the identification code. the indicators established by this Federal Law. 19. It is permitted to write parts of the names of milk or dairy products, as set out in article 4 of this Federal Law, on the front of the packages of such products, provided that the full names of such products are applied in the same units of the consumer. 20. The marking of the milk-containing products should not contain the names, which include the concepts established by this Federal Law for milk and dairy products (including words or parts thereof, which are part of these concepts Different combinations of manufacturers ' names, labels, labels, advertising or other purposes that may mislead consumers). (In the wording of the Federal Law of 22 July 2010, N 163-FZ) 20-1. Food products other than milk-containing products are not permitted to use the concepts set out in this Federal Act for milk-containing products. Food products that are not dairy or milk products or milk products produced with added milk and (or) milk processing products indicate the concepts used in the food industry (e.g. "jell", "cream", "paste", "pudding"), starting with the indication of the main component of the receptor, followed by the concepts (at the discretion of the manufacturer) that characterize the dairy product, which has been added (e.g. "cream peanut cream", "pudding fruit with cream", " chocolate Dairy "). (Part of the addition is the Federal Law of 22 July 2010. N 163-FZ) 21. The use of the term "oil", including in the manufacturer's trade names, is not permitted for the marking of oil and vegetable oil, on labels of such products, for advertising or other purposes, which may be misleading. Consumers. The use of the concept of "oil" is not permitted, including in the manufacturer's trade names, when marking a mixture of flooded muco-plant, on the labels of such a product, for advertising or other purposes, which may be misleading Consumers. 22. "Dairy", "creamer", "lombir" in the marking of an ice-cream, which includes vegetable oil, is not permitted. 22-1. The marking of cream, ice cream, cream-ice, ice cream, ice cream, and vegetable oil should bear the names of the products in accordance with the terms set out in article 4, paragraphs 68-72. Federal law. When marking these products on the front side of the consumer package, the full name of the produce is indicated in the same way. (Part of the addition is the Federal Law of 22 July 2010. N 163-FZ) 23. Raw milk, raw degreasing milk, raw cream sold by legal entities, individuals, including individual entrepreneurs, for processing (except for milk-reception items) must be accompanied Goods and transport documents containing the following information: (In the wording of the Federal Law of 22 July 2010) N 163-FZ 1) the name of such products; 2) identification measures (excluding mass fraction of dry milk) of such products (for legal persons and individual entrepreneurs); (B Federal Law of 22 July 2010. N 163-FZ) 3) the name of the manufacturer of such products-a natural person, including an individual entrepreneor (surname, name, patronymic), name of the manufacturer of such products-a legal person (agricultural organization, peasant (farmer) farm); 4) the address of the manufacturer of such products; 5) the volume of such products (in litres) or the mass of such products (in kilograms); 6) the date and time (hours, minutes) of the shipment such products; 7) the temperature at which such products are shipped products; 8) the batch number of these products. 24. Raw milk, raw milk powder, raw cream, milk products from non-industrial milk produced by natural persons, including individual entrepreneurs, in markets, including Agricultural markets should be accompanied by information on the place of production of such products (address), the names of such products and the date of their production. In the wording of Federal Law of 22 July 2010 N 163-FZ) 25. Milk and products of its processing, packaged in consumer packages and sold in the territory of the Russian Federation in wholesale and retail trade, must be marked with the following information: 1) The names of such products using the concepts covered by articles 4 and 14 of this Federal Law and compliance with the requirements for their application as set out in this article; (In the wording of the Federal Law , 22.07.2010. N 163-FZ) 2) fat percentage (excluding non-fat processed products of milk, cheese, cheese products, molten cheese, fattened cheese products), mass fraction of fat in dry matter as a percentage for cheese, cheese products, molten cheeses, and salty cheese products. When applying to the consumer packaging for the marking of whole milk products, it is permitted to indicate a mass portion of the fat using the words "from", "to", in per cent with additional information on the percentage of fat in per cent of such products by any available means, using one of the sizes of the fonts provided for in article 37, paragraph 2, of this Federal Act, the marking of dry milk powder products, dry milk mixtures, dry milk Dairy beverages, dry milk porridge allowed to indicate the mass fat portion of grams after the words "food value"; (Federal Law of 22 July 2010). N 163-FZ) 3) mass fraction of milk fat in fat (for milk-containing products); 4) name and location of the manufacturer (address, including country and/or place of origin of such products) In the Russian Federation, authorized by the manufacturer for approval of claims for milk and its processing products, from consumers in the Russian Federation (subject to these claims); 5) Trademark of the manufacturer of the milk and its processed products (if fitted with tobro) (mark); 6) the net mass or volume of such products. The net weight shall be specified for such products if they have a damp, solid, pasty or viscosy consistency or have no method of measurement of density. The volume or net mass (at the choice of the manufacturer) shall be specified for products with a liquid consistency if the measurement of density and (or) dosing equipment is available for such products; 7) composition of such products. products and their components. The list of constituent parts of these products is formed in descending order by their mass fraction at the time of production of such finished products. If the component is a food product made up of two or more components, the food product may be included in the milk processing products under its name. Dairy products, which are part of a dairy composite product or milk containing product, are listed under their names in the list of components. The functionality required for the production process and the components that are not part of the finished product are specified after the words "using". Such products include the names of foodstuffs, food additives, flavourings, components with non-traditional composition. The glazing components are specified separately; 8) the nutritional value of such products (content in the ready-made product of fat, proteins, carbohydrates, including sugars) in percent or grams per 100 grams of such products products, energy value in calories or kilocalories; (9) the contents of the produced acid or squatted produce of microorganisms (lactic acid, bifidobacteria and other microorganisms, as well as yeast- -forming units in the gram of this product); 10) content in ready-to-use Enriched product of micro-and macro-elements, vitamins, other substances used for enrichment of such product, with reference to the ratio of the quantity of substances added to the substance to the daily consumption of these substances and the characteristics of consumption such product; 11) information on the presence of genetically modified organisms (if any, more than 0.9 per cent); 12) conditions for milk and dairy storage Produce (including before the opening of packages of food for children) Dairy products in the case of storage of covered packages and required after the opening of these packages, for perishable produce with a shelf life of up to 30 days, in the case of differences in the storage conditions of such products in unopened packages and in (boxes); 13) date of production of (manufacture) and date of packing of dairy products (in the case of non-conformity with these dates), identified by two-digit numbers-hour, number, month (for perishable dairy products) Fitness, calculated hours), number, month, year (for perishable milk) -for non-perishable dairy products up to 30 days), month, year (for non-perishable dairy products, including canned goods); (In the wording of Federal Law dated 22.07.2010 N 163-FZ ) 14) Validity period indicated by two-digit figures-hours, number, month (for perishable milk products with an expiry date), number, month, year (for perishable dairy products with The date of expiry is 30 days, month, year (for non-perishable dairy products, including canned goods). Validity dates are followed by the words "Godenen", "Consumed up to" or "Use Before". It is permitted to indicate the expiration date in hours, days, months ("Best before 36 hours", "Expiry date of 14 days (days)", "Shelf life of 6 months", "Valid for 14 days", "Valid 6 months"); 15) methods and conditions for the use of dairy products (if necessary); 16) the document under which such products are made and may be identified; 17) information on the conformity of such products with the requirements of this Federal Act; 18) is not allowed to use the term "milk" In the case of milk powder, dry milk powder, milk powder, milk powder, milk powder and milk powder; (In the wording of the Federal Law dated 22 July 2010. N 163-FZ ) 19) information on the use of non-milk fats in the production of milk-containing products in accordance with the technology for the replacement of milk fat by fat (except for muco-plant varieties), co-located with the full name of the appropriate type of milk-containing products (e.g. "flyfish with vegetable fat", "wet with vegetable fat") on the front side of the consumer. The paragraph is supplemented by the Federal Law of 22 July 2010. N 163-FZ) 26. The marking of milk products, concentrated (condensed) and dry milk processing products should contain the following additional information: 1) the date of manufacture and the expiry date of such products shall be placed on the covers or at the bottom of the banya or the sticks. When the shelf life is specified using the words "Godendo" or "Use Before", a place shall be indicated next to them with the words "Look on the lid or bottom of the banks in the first or the second row", or " Look at the cover or The day of the pack. " When the shelf life is specified using the words "Godenen during" or "Implement for", the expiry date is next to the shelf life in months and the words "The date of manufacture is indicated on the lid or the bottom of the bank in the first or second row" or "Date of production is indicated on the cap or bottom of a pack"; (2) sugar (sugar, fructose, glucose, lactose) for processed milk products of concentrated (condensed) sugar. 27. The cheese or coatings information for the cheese is allowed to be applied using unwashed or self-adhesive or in the prescribed order allowed for the contact with the milky products, or to bear the label on the other available. Cheese, molten cheese, cheese products, melted cheese products must be marked with the following additional information: 1) assortment signs or assorted names of cheese ("Russian", "Uglich", "Suluguni" and similar names); 2) the type of main microflora (at the discretion of the manufacturer) and the nature of origin of the product (for cheese and cheese products). (Part of the Federal Law dated 22 July 2010. N 163-FZ) 28. Dairy products, milk mixtures (including dry milk mixtures), dairy drinks (including dry milk drinks), milk porridge, intended for early childhood, according to the concepts, of article 14 of this Federal Law, should be marked with the following additional information: 1) recommendations for the use of these products; 2) the terms of preparation of these products (if necessary), conditions for storage and use of these Post-mortem examination of products; 3) an indication of the age of the children for whom these products are intended (the age of children using numbers is allowed to be indicated, with no reduction in words): (a), adapted from birth Milk mixtures, adapted milk mixtures, mixtures based on partial hydrolysate of protein; b) older than 6 months (6 months, 6 months)-subsequent adapted milk mixtures, subsequent adapted blends, partly adapted milk mixtures, partially adapted Acid blends; in) over 6 months (6 months, 6 months)-dairy drinks, cottage cheese and products on its basis; g) over eight months (eight months from eight months)-drinking milk (may be used for the preparation of fodder for children of an earlier age of four months (four months, four months from four months), indicating the age limit for children, target purpose of these products); d) older than 8 months (8 months, c 8 months)-Drinking cream (allowed to be used for the preparation of fodder for early childhood older than six months (six months, from six months), indicating the marking of these products with restrictions, for the age of children, the target of these products); e) over eight months (eight months, from eight months)-yoghurt, kefir and other milk products; f) over nine months (from 9 months, c 9 months)-soft cheesraw cheese; 4) composition of these products with of used vegetable oils and carbohydration; 5) food value of these products (including vitamins and minerals) and their energy value (as percentage of daily doses) the consumption of the substances to which the product has been enriched). Quantitative information on vitamins and minerals is provided if the contents of 100 grams, or millilitres, or cubic centimetres of food produce not less than 5 per cent of the recommended daily intake consumption, for glutenate products, provides information about the lack of gluten in these products. (Part of the Federal Law dated 22 July 2010. N163-FZ) 29. The labels of baby foods on a dairy basis shall bear the inscription "For baby food". The font size cannot be smaller than the primary font size used. The packaging of adapted milk mixtures and subsequent mixtures should bear a warning label: "Infant nutrition is preferable to breastfeeding." Images of children shall not be applied to the children. labels of consumer packages for women's milk substitutes. (In the wording of the Federal Law of 22 July 2010, N 163-FZ) 30. Information on other dairy products, milk and dairy products, milk products for children of pre-school age or children of school age, must meet the requirements set out in the Convention on the Rights of the Child. In accordance with article 25, paragraph 1, of the present article, the following are some of the provisions of this article: (In the wording of the Federal Law of 22 July 2010, N 163-FZ 31. The permissible variations in the nutritional value of the milk processing product specified on the label on its packaging or label shall not exceed the levels specified in Annex 18 of the food value of such produce. of this Federal Act. The nutritional values of the milk processing product are to be determined on the basis of weighted average values derived from known values, or weighted average values obtained by the study (tests) of the milk processing product by the manufacturer or the design method based on the table values taken from the official sources or the calculation method for the analysis of the nutritional value of the components used. 32. The quantity of substances that have been enriched in enriched milk products is indicated by their content in such products at the end of their shelf life. With the natural decline in the quantity of vitamins in milk processing products during the life of such products, it is possible to increase the content of vitamins in them, but not more than 50 per cent for fatally soluble vitamins and not more than 100 percent for water-soluble vitamins in relation to the declared indicators. Article 37. Label rules 1. Etiquettes shall be placed on each consumer and/or transport packaging and are placed on the same convenient location. The information on the label should be in Russian. Additional information may be provided in the official languages of the Republics, in the languages of the peoples of the Russian Federation and in foreign languages. Information on the milk processing product, expressed in other languages, shall be identical to the information provided in the Russian language. 2. The information on the label shall comply with the requirements of article 36 of this Federal Act. The name of the milk processing product is placed on a label placed on the front side of the consumer packaging, using a font size of not less than 9.5 pins, on a consumer packaging with a volume or a mass of less than 100. milliliters (grams) using a font whose size is not less than 8.5 pins. If the required information is not available on the label, part of the information, except for the name of the manufacturer, the name of the milk processing product, the value of the net mass or volume, composition, food value, dates The Conference of the Parties, The label of the product should read: "For more information, see". insert-liner ". 3. When selling milk and dairy products to consumers of milk and dairy products, the labels of the transport and (or) group packaging and (or) consumer packages of large size may be replaced by liners, annexed to each unit of milk produced or processed and containing information for consumers in accordance with the requirements of article 36 of this Federal Act. Chapter 13: Requirements for international standards and national standards Article 38. The requirements of international standards Requirements of international standards for milk and its processing products, their production, storage, transport, disposal and disposal processes are applied in accordance with the procedure established by the OF THE PRESIDENT OF THE RUSSIAN FEDERATION Article 39. The requirements of national standards The requirements of national standards for milk and its processing products, their production, storage, transport, disposal and recycling are applied voluntarily and in part that are contrary to the requirements of this Federal Act. Article 40. International treaties If an international treaty of the Russian Federation, ratified in accordance with the procedure established by the legislation of the Russian Federation, establishes rules other than those set out in this Federal Act, OF THE PRESIDENT OF THE RUSSIAN FEDERATION Chapter 14: Liability for violation of the requirements of this Federal Law. Reparation for injury Article 41. Liability for violation of the requirements of this Federal Law 1. For the violation of the requirements of this Federal Law, the manufacturer (the seller, a person acting as a foreign manufacturer pursuant to a contract with him or her, in order to ensure conformity of the supplied products with the requirements of this Federal Act) OF THE PRESIDENT OF THE RUSSIAN FEDERATION 2. Workers of the manufacturer (the seller, the person acting as the foreign manufacturer on the basis of a contract with him or her in terms of ensuring that the supplied products comply with the requirements of this Federal Law) that permit the breach of the requirements OF THE PRESIDENT OF THE RUSSIAN FEDERATION Article 42. Reparation for damages caused by failure to comply with the requirements of this Federal Law 1. Reparation for injury to the life or health of citizens, property of natural or legal persons, State or municipal property, environment, life or health of animals and plants due to non-fulfilment of requirements of the present Federal law shall be implemented by the manufacturer (a seller, a person acting as a foreign manufacturer on the basis of a contract with it in order to ensure that the supplied products comply with the requirements of this Federal Law) in the OF THE PRESIDENT OF THE RUSSIAN FEDERATION 2. Elimination of the deficiencies of milk processing products, delivery to the place of elimination of deficiencies and return to consumers, recycling of poor and not conforming to the requirements of this Federal Law of Products of Processing Milk Milk shall be carried out by the manufacturer (seller, person acting as foreign manufacturer under a contract with it in terms of ensuring the conformity of the supplied products with the requirements of this Federal Law) at his or her expense. Chapter 15: Final provisions Article 43. Final provisions 1. Until the day of the entry into force of federal laws on technical regulations on processes of production, storage, transportation, sale, disposal of food products, technical regulation in the field of production premises, Equipment, vehicles shall be carried out in accordance with regulatory and (or) technical documents and (or) sets of regulations. 2. The rules and methods of research (testing) and the measurement of milk and dairy products, as well as the rules for the sampling of samples for the conduct of studies (tests) and measurements necessary for the application of this Federal Law, shall be developed and OF THE PRESIDENT OF THE RUSSIAN FEDERATION 3. Since the date of the entry into force of this Federal Law, milk and dairy products issued in the territory of the Russian Federation are subject to compulsory confirmation of conformity in accordance with the procedure established by this Federal Law. 3-1. Declaration of compliance adopted before the date of entry into force of this Federal Law, certificates of conformity, certificates of state registration of milk processing products, other documents confirming product safety milk processing and milk production before the day of entry into force of this Federal Law are valid for the sale of milk and dairy products before their expiry. (Part of the addition is the Federal Law of 22 July 2010. N 163-FZ) 3-2. Milk processing products manufactured in the Russian Federation or imported into the territory of the Russian Federation prior to the date of entry into force of this Federal Law and marked in accordance with the requirements, In accordance with this Act, the Russian Federation shall be permitted to apply in the territory of the Russian Federation for a specified period of validity. (Part of the addition is the Federal Law of 22 July 2010. N 163-FZ) 4. Since the entry into force of this Federal Law for milk and dairy products, the provisions of article 13, paragraphs 2 and 3, paragraphs 2 and 3, article 15, paragraphs 4 to 6, first sentence of paragraph 2 and article 16, paragraph 3, paragraph 2, are not applicable. Articles 32, 41 of the Federal Act of 30 March 1999 N 52-FZ "On the Health and Epidemiological Welfare of the Population", paragraph 4 of article 3, articles 9 and 12, article 16, paragraph 2, article 17, paragraphs 1, 2, 5 to 7, paragraphs 1 and 2, paragraphs 1 and 2 Article 18, sixth paragraph 3, article 19, paragraphs 2 to 4, article 21, paragraph 3, in the provision of documents, Quality and safety of milk and dairy products compliance with the regulations, Federal Act No. 29 of 2 January 2000 "On Food Quality and Safety", Article 21 of the Law of the Russian Federation 14 May 1993 N 4979-I "On veterinary" in the dairy products of the industrial manufacture. (In the wording of the Federal Law of 22 July 2010, N 163-FZ) Article 44. Entry into force of this Federal Law This Federal Law shall enter into force six months after the date of its official publication. President of the Russian Federation Dmitry Medvedev Moscow, Kremlin 12 June 2008 N 88-FZ _________________ Application 1 Federal Law "On Milk and Dairy Products" (in the wording of the Federal Law "On introducing amendments to the Federal Law" Technical " Regulations for milk and milk production). ") Valid levels of contents hazardous substances in raw milk, raw milk and cream cheese --------------- + ----------------------------- + --------------------- | Product | Potentially Acceptable level | | | dangerous substances | mg/kg (l), no more than | | -------------- + ----------------------------- + -------------------- | | Raw milk, | | | toxic | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | African toxin M | 0.0005 | | | | 1 | | | | | | | | | | | | Less than 0.01 | | | Less than 0.ed/g | | | Streptomycin | < = less than 0.ed/g | | | less than 0.ed/g | | | | | | | | | Information | | | | | Less inhibitor | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | hexachlorocyclohexane (alpha-, | 0.05 (1.25 for | | |beta-, gamma-isomers) | | | DDT <1> and its metabolites |[ [ fat]] | | | (1.0 for cream) | | | (1.0 for cream in | | | | | | | | | | | | | | | | | | | 100 Bq/L | 100 Bq/L (kg) | --------------- + ----------------------------- + --------------------- ___________ <1> DDT-dichlorodiphenyl-trichloroethane, insecticide. (Appendix 1 in the Federal Law of 22.07.2010) N 163-FZ) ______________ Annex 2 the Milk and Dairy Product Act Federal Law "On amendments to the Federal Law" Technical Regulations for milk and dairy products ") Permissible levels of microorganisms and somatic cells in raw materials milk, cheese, skimmed milk and cream cheese ----------------- + -------------- + -------------- + ----------------------- + ---------- | Product | MCLANM <1>, | Product weight | Cong-| | | 3 | | 3 | | | | | | | | | | | | | | | | | | | KOE <2>/cm (g) | (g, cm) | (g, cm) | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------- + --------------- |cells in | | | | BHEC <3> | | | pathogens | 3 | | | | (s) | | | | | | (s) | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | (\ | | classes: | | | | | | --------------- + --------------- + ------- + --------------- + --------- | | | 5 | | | | 5 | | 1 x 10 |-| 25 | 4 x 10 | | ---------------- + -------------- + ------- | | 5 | | | | 5 | | | 5 | | 5 | 25 | | 25 | 1 x 10 | | --------------- + -------------- + ------- + ------- + ------- | | | | | 6 | | | 4 x 10 |-| 25 | 1 x 10 | | ---------------- + -------------- + ------- + --------------- + --------- | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + ------- + --------- | | | 5 | | | | | | | 1 x 10 |-|-| | -- + ------- + ------- + --------------- + --------- | | | 5 | | | 1 | | | | | | | | | | | | | | | | | | | | | | | ---------------- + -------------- + ------- + ------- + --------------- + --------- | | 6 | | | | | | 4 x 10 |-|-| | -- + -------------- + ------- + --------------- + --------- | | cream cheese, | | | |: | | | | | | | | --------------- + --------------- + ------- + ------- + --------- | | | 5 | | | | | | 5 | | |-|-| | --------------- + -------------- + ------- + --------------- + --------- | | | 6 | | | | | | | | | |-|-| ----------------- + -------------- + ------- + --------------- + --------------- + ---------- _____________ <1> KMAFANM is the number of mesophilic aerobic micro-organisms and optionally anaerobic microorganisms. <2> KOE-forming units. (Annex 2 in the wording of the Federal Law ) <3> 22.07.2010 N 163-FZ) ______________ Annex 3 the Milk and Dairy Product Act Federal Law "On amendments to the Federal Law" Technical Regulations for milk and dairy products ") Permissible levels of contents of potentially hazardous substances in processing products milk ------------------------ + --------------------- + -------------------- | Product group | Potentially Valid | | Valid | | | dangerous | | | | | | | | | | | | | | | | | | Hazardous | | | | | | | | | | | | | | | | | | | dangerous | | | | | | | | | | | | | | | ----------------------- + --------------------- + ------------------- | | All products | Mycoxins: | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |sugar, casein, | [ [ lewomycine]] | | Less than 0.01 | |[ [ milk]] and [ [ product]] s | | [ [ milk]] and [ [ product]] s |exception = [ [ Penicillin | Less than 0.01 dir | | "antibiotic" | | "antibiotics"; for | | | groups of products | | | | dairy, milk | | | | | | reals | | | | | | | | | | | products] | | | | | | | | | | | | | | | | | | | | | | | | products] | | | | | | | | | | | | | | products | | | products | | | products] | | | | | | | | | | | | | ----------------------- + --------------------- + ------------------- | | Potable milk and | Toxic: | | | [ [ Dairy cream]] | | [ [ 0.05 | Arsenic]] | [ [ milk drink]] | [ [ Dairy]] | [ [ Dairy]] | [ [ Kaddyak]] | [ [ Mercury]] | [ [ Mercury]], [ [ Aidan]], [ [ Pixin]], [ [ Peastician]] | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | [ [ Hexachlorocyclohexane | Hexachlorocyclohexane | 0,25 (1.25 for | |produce, yoghurt, | (alpha, beta, |cream, sour cream, sour cream) |gamma-isomers]], [ [ gamma-isomers]], [ [ milk | DDT]], and [ [ DDT]] are [ [ sour cream]] es, products, and [ [ fat]] s) | | thermally treated | Radionuclides: | | | 100 Bq/L (kg) | | | Line# 90 | 25 Bq/L (kg) | | ----------------------- + --------------------- + ------------------- | | Tire elements: | | | [ [ wheat]], [ [ wheat]], [ [ curd]], [ [ Cadmium]] | [ [ wheat]], [ [ milk]], [ [ milk]], [ [ milk]], [ [ milk]], [ [ milk]], [ [ milk]], [ [ dairy]], [ [ milk]], [ [ dairy]], [ [ dairy]], [ [ milk]], [ [ dairy]], [ [ dairy]], [ [ dairy]], [ [ dairy]], [ [ dairy]], [ [ dairy]], [ [ dairy]], [ [ dairy]] | | | [ [ hexachlorocyclohexane | Hexachlorocyclohexane]] s | (alpha, beta, etc) | | [ [ gamma-isomers]] | | | | [ [ 1]] [ [ gamma-isomers]]) | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | Cineage-137 | 100 Bq/kg | | | String-90 | 25 Bkg/kg | | ----------------------- + --------------------- + ------------------- | | Molo, cream, pacht | Toxic elements: | 0.3 | | serum | 0,1 | | [ [ milk]] | | | [ [ Cadmium]] | [ [ Cadmium]] | [ [ Cadmium]] | 200 for [ [ canned food]] | |with [ [ milk]], [ [ milk]], [ [ chromium | 0.5 for canned milk]] and [ [ chrome]] | | [ [ chrome]]] | Dairy products | Pesticides in | | canned | (in terms of fat): | | | | Hexachlorocyclohexane | 1.25 | | | (alpha-, beta-, | | | | [ [ gamma-isomers]]) | | | | DDT <1 | | | | | | | | | | | | | | | | | ----------------------- + --------------------- + ------------------- | | Dairy products | | Dairy products | | | Dairy products | | * (milk, cream, |products): | | | Oxymilk | Lead | | 0.1 | |products, beverages, | Arsenic | 0.05 | | [ [ Ice cream]] | | | | | | [ [ Ice cream]] | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | hexachlorocyclohexane | | | (= Hexachlorocyclohexane) | | | | (alpha, beta, | | | gamma-isomers) | | | | DDT <1> | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | DDT bq/kg | | DDT Bq/kg | | | | | | String | 200 Bq/kg | | ----------------------- + --------------------- + ------------------- | | Concentration Milk | Toxic elements: | | |proteins, lactose | 0.3 | | | [ [ milk]], [ [ milk | Arsenic]] | [ [ Cadmium]] | [ [ Cadmium]] | [ [ milk]] | | | [ [ milk]] | | | | | (in the [ [ fat]]): | | | | (alpha, beta, | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | DDT <1> | | | | DDT | | 300 Bq/kg | | | String | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | [ [ List of solids]] | [ [ Cadmium]] | [ [ Cadmium]] | [ [ Cadmium | [ [ Cadmium]] | [ [ Cadmium]] | 0.03 | | 0,03 | | 0,001 for smoked | | 0.001 for smoked | | 0,001 for smoked | | 0,001 for smoked | |products and sauces | |products and sauces | | |products from | | | | | | | | | | | | | | | | | | | | | | | | | | | | (in terms of fats) | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | DDT <1/| | DDT <1 | | DDT <1 | | DDT <1 | | | | | | | | | | | | | DDT <1> | | | | | | | | | | | | | | | | DDT <1> | | | | | | | | | | | | DDT <1> | | | | | | | | | | | | | | | | | | DDT | | | | Cineage-137 | 50 Bq/kg | | | Line#90 | 100 Bq/kg | | ----------------------- + --------------------- + ------------------- | | Oil, oil pasta | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | Acidity of [ [ dairy]] | | [ [ Acidity]] degrees | | | phases | | | | | | | | | | | | | (4.5 degrees | | 4.5 degrees | | | | [ [ Kettaster]] for | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 0 (0.3 for | | | | | | | | | | | 0.1 | | | | | Cadmium | 0.03 (0.2 for | | | | 0.4 | | | 0.4 for | | 0.4 for | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 0 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | (in the [ [ Peyals]]) | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | radionuclides: | | | | Cineage-137 | 200 Bq/kg (100 for | | |mileage) | | | 60 Bq/kg (80 for | | | |cream [ [ fat]]) | | ----------------------- + --------------------- + ------------------- | | [ [ Slipper]] soiling | | | | | | | | | | 10 mmol | | | | | | | | 10 mmol | | | | | | | | | | | | | | | | | |pre-| | | components) | | | | | | | token elements: | | | 0 (0.3 for | | | | | | | | | | | 0.1 | | | | | Cadmium | 0.03 (0.2 for | | | | 0.4 | | | 0.4 for | | 0.4 for | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 0.7 for products with | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | Radionuclides: | | | | Cineage-137 | 100 Bq/kg | | | Line#90 | 80 Bq/kg | | ----------------------- + --------------------- + ------------------- | | | Mercury | 0.005 | | | | | | | | | | | | (in fat conversion) | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | DDT <1/| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | Ciney-137 | 100 Bq/kg | | | String-90 | 25 Bq/kg | | ----------------------- + --------------------- + ------------------- | | Tokens: | For liquid (in volumes | |sealds and | | number of | |cores | | frozen)/ |microorganisms | | 0,1/1.0 | | 0,1/1, 0 | | 0,05/0, 2 | |products, oils | Cadmium | 0.03/0.2 | | [ [ 0.005/0.03 | | Mercury | | Mercury | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 0.03/0.2 | | | | | | | | | | | | | | | | | | | | | | | | | | | | ----------------------- + --------------------- + ------------------- | | nutrient environment | Toxic elements: | | | [ [ Dairy | Dairy | Dairy]] | | 0.3 | |base | [ [ Cadmium]] | [ [ Cadmium | 2000]] | [ [ Cadmium | Cadmium]] | | | 0,03 | | | | | 0,03 | | | | | | | | hexachlorocyclohexane | 25 | | | (alpha, | | | | DDT <1> | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 160 Bq/kg | | | | | | | | | | | | | | | | | | | | | | | | | elements: | | | | 0 | | | | 0 | | | | | | | | | | | | | | | | | | | | ----------------------- | | ----------------------- \ |mycotoxins, antibiotics, pesticides, [ [ pesticide]], [ [ radionuclide]] s, and [ [ microbiological]] [ [ security]], [ [ milk]], [ [ milk]] and [ [ milk]] of non-dairy components, species and levels | | | content in them potentially dangerous | | | substances | ------------------------ + ------------------------------------------ ______________ <1> DDT-dichlorodiphenyl-trichloroethane, insecticide. Notes. 1. The permissible levels of non-federal pesticides, antibiotics, sulfonamides and food additives with antibiotic properties are controlled in accordance with the procedure established by the legislation of the Russian Federation in the quality and safety of food products. 2. When chemical methods are used to determine penicillin, streptomycin and antibiotics of this group, the tetracycline antibiotics are recalculating their actual content in units in grams based on the activity of the standard. (Appendix 3 as amended by Federal Law of 22 July 2010) N 163-FZ) ______________ Annex 4 the Milk and Dairy Product Act Federal Act "On amendments to the Federal Law" Technical Regulations for milk and dairy products ") Permissible levels of micro-organisms in products issuance ---------------- + -------------- + ------------------------------ + ------------------------------ + ------------ | Product, | SMAFANM <1>, | 3 | JREs (D), | | group | 3 | Mass of product (g, cm) | | mold | | products | | [ [ KOE <2>/cm] | (P) | | | not more than | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | no more | ------- + -------- + ------ | + ------ | 3 | | | | | BHU <3> |pathogen-|stap|stapy | | KOE/ (g), | | | | (coli-| L) | | mono-| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + -------- + ------ + ------- + ----------- | | 1. | | | | | | | | | | | | [ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | number | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + ------- + ------ + ------ + ------ + ------ + ------ + ----------- | | | 1 x 10 | | 0.01 | 25 | 1 | | 25 |-| | --------------- + --------------- + ------- + -------- + ------ + ------- + ----------- | |sterilized- | Industrial sterility requirements: | | 1) after 3-5 days of thermstatically endurance | |ultra-tester | | 3-5 days-no visible defects and | | [ [ distortion]] (swelling of the package, modification of the appearance) and | | (with other), No change of flavor and consistency; | | | | 2) after termstatic endurance changes are allowed: | | | (a) Type of acidity not more than 2 degrees therner; | | | 3 | | | | | | | | | | | | | | | | | | | + -------------- + ------- + ------- + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------- | 100 | 10.0 | 100 | 10.0 | 25 |-| (without | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 3 | | | | | --------------- + -------------- + ------- + -------- + ------ + ------ + ------ + ------ + ------ + for drinking | |vitamins |vitamins | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 2 x 10 | 0.01 | 25 | 0.01 | 25 | 0.1 | | | | | | | | | | | | | | | | | | | | | | | 5 | | | | | | | | | | | | | | | | | | | | | | | | | | | consumer | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + ------ + ------ + ------ + ------ + ----------- | | cream and | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + ------- + ------- + ------ + ------ + ------ + ------ + ------ + ------ + ------ + --------- + ------ + --------- + ------ + --------- + ------ + --------- + ------ + --------- + ------ + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ----------- | sterilized | Industrial sterility requirements: | | | | 1) after temperature of 37 degrees | | C during 3-5 days-no visible defects and | | | signs of deterioration (swelling of packaging, modification of the appearance and | | |other), absence of changes in taste and consistency; | | | 2) after termstatically endurance, modifications shall be allowed: | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 5 | | | | | | | 5 | | | | | | --------------- + -------------- + ------- + ------ + ------ + ------ + ------ + ------ + ------ + ----------- | | | 5 | | | | | | 1 x 10 | 0.1 | 25 | 0.1 | 25 |-| | --------------- + -------------- + ------- + -------- + ------ + --------- + ------ | | | 5 | | | | | | | | | | | | in flasks, in | 2 x 10 | 0.01 | 25 | 0.1 | 25 |-| | | | | tanks | | | | | | --------------- + -------------- + ------- + ------- + ------ + ------ + ------ + ------ + ----------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | made | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + -------- + ------ + ------- + ----------- | | 2. | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + --------- + ------ + ------ + ------ + ------ + --------- + ----------- | | | | | | 0.01 | 25 | 25 | 0 |-|-| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | The | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + --------------- + ------- + -------- + ------ + ------ + ----------- | |mattime-bound | | | | | | | | | | | | | | | | | | | --------------- + ------- + ------- + -------- + ------ + ------ + ------ + ------ + ------ + ------- + ------- | | | 0 | 25 | | | 0 | 0 | | | D-50 | | | 7 | | | | | | | 1 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | -------------- + -------------- + ------- + -------- + ------ + ------- + ----------- | | | | | | | | 4 | | Enriched | | + | 25 | 1.0 | | 0 | | D-50 | | | | | | | | P-50 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | + --------------- + ------- + ------- + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ | | 0 | | 0 | | Y = 50 | | 50 | | | | | | | 50 | | | | | | | | | | | | | | | | | 50 | | | | | | | 50 | | | | | | | 50 | | | | | | | 50 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 72 hours | | | | 72 hours | | after | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | (| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + ------- + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | including: | | | | | | | | --------------- + ------- + ------- + -------- + ------ + ------ + ------- + ----------- | | 0 | 25 | 1.0 | 25 | Y-50 | | | --------------- + -------------- + ------- + -------- + ------ + ------- + ----------- | |s components |-| 1.0 | 25 | 1.0 | 25 | D-50 | | | | | | | | --------------- + -------------- + ------- + -------- + ------ + --------- + ----------- | | 3. Rhinoco | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + ------ + ------ + ------ + ------- + ------ + ------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | produced | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |] | | | | | | | | --------------- + ------- + ------- + -------- + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + --------- + ------ + ------ + --------- + | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + -------- + ------ + --------- + ------ | | 0.01 | 25 | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + -------- + ------ + ------ + ----------- | |frozen |-| 0.01 | 25 | 0.1 |-| Y-100 | | | | | | | | 50 | | --------------- + -------------- + ------- + ------- + ------ + ------ + ------ + ------ + ------ + ------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + ------- + ------- + ------ + ------ + ------- + ------ + ------- + ------ + ------- + ------- + ------- + ------- + --------- + ------- + --------- + ------- + --------- + ------- + --------- + ------ + ------- + --------- + ------ + ------- + ------- + ----------- | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + ------ + ------ + ------ + ------ + ------ + --------- + ------ |-| 0.01 | 25 | 0.1 |-| D-50 | | | | | 50 | | 72 hours | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + ------ + ------ + ------ + ------ + ----------- | | 0.01 | 25 | 0.1 |-| D-100 | | | | | | | | | | |-50 | | --------------- + -------------- + ------- + -------- + ------ + --------- + ----------- | | Twid with | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + ------- + ------- + ------ + ------ + ------- + ------ + ------ + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + 0.1 | | |-| | | | | more than 72 hours | | | | more than 72 hours | | | | | | | | | | | | --------------- + -------------- + ------- + ------ + ------ + ------ + ------ + ------ + --------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + | --------------- + ------- + ------- + ------ + -------- + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------- | 0.01 | 25 | 0.1 |-| | | | | | | | | | | | | |-50 | | --------------- + -------------- + ------- + -------- + ------ + --------- + ----------- | | Cone | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + ------- + ------- + ------ + ------ + ------- + ------ + ------- + ------ + ------- + ------- + ------- + ------- + --------- + ------- + --------- + ------- + --------- + ------- + --------- + ------ + ------- + --------- + ------ + ------- + ------- + ----------- | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + ------ + ------ + ------ + ------ + ------ + ------- + ------- |-| 0.01 | 25 | 0.1 |-| D-100 | | | | | | 50 | | 72 hours | | | | | | | | | --------------- + ------- + ------- + ------ + -------- + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------- | 0.01 | 25 | 0.1 |-| | | | | | | | | | | | | |-50 | | --------------- + -------------- + ------- + -------- + ------ + --------- + ----------- | | |-| | | 0.1 | 25 | 1.0 |-| 50 } | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + -------- + ------ + ------- + ----------- | | | 5 | | | | | | | | 4. Albumin | 2 x 10 | 0.1 | 25 | 0.1 |-| Y-100 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + -------- + ------ + ------- + ----------- | | 5. Milk | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | sterile-| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + -------- + ------ + ------- + ----------- | |milk | Industrial sterility requirements: | |condensed, | 1) after a temperature of 37 degrees | |concentrated-| C for 6 days-no visible defects and | | signs of deterioration (swelling packaging, changing appearance, and | |sterilized | |sterilized-|sterilized-|sterilized-|sterilized } }) absence flavour and consistency changes; | |, cream | 2) after termstatically endurance: | |abetted |a) is not allowed to change [ [ acidity (acidity)]]; in microscopic medicine should not be detected | |[ [ microscopic]] [ [ microorganism]] s, [ [ microorganism]] s, [ [ microorganism]] s, and (3) additional requirements for baby foods | |dairy | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + --------------- + ------- + ------- + ------ + ------ + ------ + ------ + ------ + ------ + ------- + ------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + ------- + ------- + -------- + ------ + ------ + ------ + ------ + ------ + ------ | | | | | | | |components | 2 x 10 | 1.0 | 25 |-|-|-| | --------------- + ------- + -------- + ------ + --------- + ------ + --------- + ------ + --------- + | | | | | | | |-| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | [ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 4 | | | | | 1 | | 0 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |cacao, 3.5 x 10 | 1.0 | 25 |-|-|-| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + -------- + ------ + ------- + ----------- | | 6. | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | for ice cream, | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + ------- + ------- + -------- + ------ + ------- + ----------- | | | 4 | | | [ [ cow milk | 5 x 10 | 0.1 | 25 | 1.0 | 25 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | solid solid | | | | | | | | | | | | | --------------- + -------------- + ------- + -------- + ------ + ------- + ----------- | |milk | | | | | |-|-|-| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + ------- + ------- + -------- + ------ + ------ + ------ + ------ + ------ + ------ + --------- + ------ + --------- + ------- | | | | | | | | | | | | | | | --------------- + -------------- + ------- + ------ + ------ + ------ + ------ + ----------- | | | 5 | | | | | 1 x 10 | 0.1 | 25 | 1.0 | 25 | --------------- + -------------- + ------- + ------- + ------ + ------ + ----------- | | | 5 | | --------------- + -------------- + ------- + ------ + ------ + ------ + ------ + ----------- | | | 4 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + ------ + ------ + ------ + ----------- | | | 5 | | | | | | | | | 1 x 10 | 0.1 | 25 | 1.0 |-| Y | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + ------- + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------- + ------- | | | 4 | | | | 0 | 25 | 1.0 | 25 | 1.0 | 1.0 | 25 | 25 | 1.0 | 25 | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + ------- + ------ + ------ + ------ + ----------- | | | 5 | | | | | | | | | | products | 1 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + ------- + ------ + ------ + ------ + ------ + ------ + ----------- | | | 4 | | | | | 1 | 25 | | 0.1 | 25 | | 25 | | 25 | | 25 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + -------- + ------ + ------- + ----------- | | 7. Hubs | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + ------- + ------- + -------- + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------- + ------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | allowed | | | | | | | | + -------------- + ------- + ------- + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ | | | | | | | | | | | | | | --------------- + -------------- + ------- + ------ + ------ + ------ + ----------- | | | 3 | | | | concentrate | 2.5 x 10 | 1.0 | 25 | 1.0 |-| | | | | | | | | | | | --------------- + -------------- + ------- + ------- + ------ + ------ + ------ + ----------- | | | 4 | | | | 1 x 10 | 1.0 | 0 | 0 | | 0 | 0 | | 50 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------- + ------ + ------- + ------- | | 1 | 25 | 1.0 | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + ------ + ------ + ------ + ----------- | | | 4 | | | dairy | 1 x 10 | 1.0 | 0 | 25 | 1.0 |-| | | | | | | P-100 | | (lactose | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + -------- + ------ + ------- + ----------- | | 8. Raw material | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | [ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + ------ + ------ + ------ + ------- + ----------- | | 0.001 | 25 | 25 |-| | --------------- + -------------- + ------- + -------- + ------ + ------- + ----------- | |with components |-| 0.001 | 25 | 0.001 | 25 |-| | --------------- + -------------- + ------- + -------- + ------ + ------ + ------ + ------- + ----------- | | 0.001 | 25 | 25 |-| | --------------- + -------------- + ------- + -------- + ------ + ------ + ----------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | molten, in | | | | | | | | | | | | | | | --------------- + ------- + ------- + -------- + ------ + ------ + ------ + ------ + ------ + ------ + ------ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + ------- + ------ + ------ + ------ + ------ + ----------- | | | 4 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 4 | | | | | smoked | 1 x 10 | 0.1 | 25 |-|-| Y-| | | | | | | | | | | | | --------------- + -------------- + ------- + -------- + ------ + ------- + ----------- | | | | | | | | | | | | | | | | | including: | | | | | | | | --------------- + ------- + ------- + ------ + ------ + ------ + ------ + ------ + ------ + ------- + ------- |-|-| Y-50 | | |-| Y-50 | | --------------- + -------------- + ------- + -------- + ------ + ------ + ------ + ------ + ------- + ----------- | |s |-| 0.1 | 25 | | |-| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 4 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + -------- + ------ + ------ + ----------- | | | 4 | | | | | | 0 | 25 |-|-| 25 |-|-|-| | dry | | | | | | | | | | --------------- + -------------- + ------- + -------- + ------ + --------- + ----------- | | 9. Oil, paste | acid-| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | The | | | | | | | | | | | | | | | | | | | | | | The | | | | | | | | | | | | | | | | | | | | | | | | | -------------- + -------------- + ------- + ------- + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------- + ------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + ------- + ------- + -------- + ------ + ------- + ----------- | | | 5 | | | | no components | 1 x 10 | 0.01 | 25 | 0.1 | 25 | 100 | | | | | | | | | --------------- + -------------- + ------- + ------ + ------ + ------ + ------ + ------ + ----------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | sterilized | Industrial sterility requirements: | | | | 1) after temperature of 37 degrees | | C during 3-5 days-no visible defects and | | | signs of deterioration (swelling of packaging, modification of the appearance and | | |other), absence of changes in taste and consistency; | | | 2) after termstatically endurance, modifications shall be allowed: | | acidity of the adipose phase is no more than 0.5 degrees | | | | |b) [ [ acidity]] of [ [ milk plasma]] by not more than 2 | | |degrees of [ [ acidity]] of [ [ C | --------------- + -------------- + ------- + ------ + ------ + ------ + ------ + ------ + ----------- | | | 3 | | | | | 1 x 10 | 1.0 | 25 |-|-| P-200 | | --------------- + -------------- + ------- + -------- + ------ + --------- + ----------- | | | 5 | | | | | dry | 1 x 10 | 0.01 | 25 | 0.1 | 25 | 100 in sum | | --------------- + -------------- + ------- + ------ + ------ + ------- + ----------- | | | 3 | | | | | | fats | 1 x 10 | 1.0 | 25 |-|-| P-200 | | --------------- + -------------- + ------- + -------- + ------ + --------- + ----------- | | | | | | | | | | | | | | | | --------------- + ------- + ------- + ------ + -------- + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------- + ------- | | | | | | 2 x 10 | 0.01 | 0.01 | 25 | 25 | 0.1 | 25 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 5 | | | | with components | 2 x 10 | 0.001 | 25 | 0.1 | 25 | D-100 | | | | --------------- + -------------- + ------- + -------- + ------ + --------- + ----------- | | 10. | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + ------- + ------- + -------- + ------ + ------ + ------ + ------ + ------ + ----------- | | | | | 1 x 10 | | 25 | 25 | 0.1 | 25 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + ------ + ------ + ------ + ------ + ----------- | | | 3 | | | | | 0 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + -------- + ------ + ------- + ----------- | | 11. ice cream | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ice | | | | | | | | | | | | | | | | | | | | | | | | | | ice | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + ------- + ------- + ------ + ------- + ------ + ------ + --------- + ------ + ------ + --------- + ------ | | | | | 1 x 10 | 0.01 | 25 | 25 |-| 25 | 25 | | 25 | | 25 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + -------- + ------ + ------ + ----------- | | | | | | | | | | | | | ground | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + ------- + ------ + ------ + ------ + ----------- | | | 5 | | | 1 x 10 | 0.1 | 25 | | 25 | 0 | 25 | | | 25 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | soft in | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |frozen | | | | | | | | | | --------------- + ------- + ------- + ------ + ------- + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + --------- + ------ | | 25 |-| | 25 |-| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | M, COE/g | | | | | | | | | --------------- + -------------- + ------- + -------- + ------ + --------- + ----------- | | 12. Zaki | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | squatters, | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + ------- + ------ + ------- + ------- + ------- + ------- + ----------- | 10 |-| P-5 | | | 8 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + -------- + ------ + ------ + ----------- | |quasi | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + -------- + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------- | || | 10 | 100 | 10 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 1 x 10 for | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 9 | | | | | | | | | | | | | | | | | | | | | not | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | [ | --------------- + -------------- + ------- + -------- + ------ + ------- + ----------- | | 13. Milk-| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | -| |-|-| | origins | |. coli | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | * -| | | | | | | | | | --------------- + -------------- + ------- + -------- + ------ + ------- + ------ + ------ + --------- + ------ + ------ + --------- + ------ + --------- + ------ + --------- + ------ + --------- + ------ + ------ + --------- + ------ + ------ + --------- + ------ + ------ + ------ + --------- + ------ + ------ + --------- + ------ + ------ + --------- + ------ + ------ + --------- + ------ + ------ + ------ + --------- + ------ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | active. | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + -------- + ------ + ------- + ----------- | | | 4 | | | | | 14. Nutrient | 5 x 10 | 0.01 | 0.01 |-|-| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | * | | | | | | 0.01 | | | | | 0.01 g | | | | | 0.01 g | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + -------- + ------ + --------- + ----------- | | 15. Milk-| Requirements are based on content and proportions | |with |in the dairy and milk products | | products | | ---------------- + ------------------------------------------------------------- ____________ <1> KAMAFANM is the number of mesophilic aerobic and anaerobic micro-organisms. <2> KOE-forming units. <3> BGKP bacteria of intestinal sticks. 4 <4> Availability of yeast at the end of the shelf life of not less than 1 x 10 for the airway and 5 kefir, not less than 1 x 10 for kumys, is allowed to have yeast in products manufactured with their use in quasi. Notes. 1. Hygienic standards for microbial safety and nutritional value of food products include the following groups of microorganisms: 1) Sanitary and Exponential, which includes the number of mesophilic aerobic and Anaerobic micro-organisms-KMAFANM, bacteria of the group of intestinal palms-BGT (quantitys), bacteria of the Enterobacteriaceae, Enteroacteriacae family, 2) conditional-pathogenic microorganisms to which E. coli, Staphylococcus aureus, bacteria of Proteus, V. cereus and sulfide morithidum, Vibrio parahaemolyticus; 3) pathogens, including salmonella and Listeria monocytogenes, bacteria of species Yersinia; 4) Micro-organisms of soiling, yeast, mould, microorganisms; 5) microorganisms and microorganisms (microorganisms, microorganisms, hydropathic microorganisms, yeast, Bifidobacteria, acidophilic bacteria and others) in products with minmable the level of biotechnological microflora and in probiotic products. 2. The microbial safety measures for food safety are performed for most groups of micro-organisms on an alternative principle: the mass of the product, which does not allow for the presence of bacteria in the group of intestinal sticks, the majority of opportunists and pathogens, including salmonell and Listeria monocytogenes. In other cases, the regulation reflects the quantity 3 3 colony forming units in 1 g (cm) Product (COE/g, cm). (Annex 4, as amended by Federal Law of 22 July 2010). N 163-FZ) _____________ Annex 5 the Federal Law "Technical regulation milk and dairy products" (edited Federal Law "On amendments to the Federal Law" Technical Regulations for milk and dairy products ") Permissible levels of oxidation stability and content of potentially hazardous substances of dairy products , for children's early childhood years | ------------------- | --------------------- | ----------------------- | | | | Potentially dangerous | | | Potentially dangerous | mg/kg (l), no more | | product, group |substances and indicators | (for dry products | | products | oxidizing) | | *) | | | | ----------------------- | | ------------------- | ------------------- | ----------------------- | | All dairy | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | Less than 0.004 | | | Stamtomycin less than 0.5 | | | | | | | | | | x | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------------- | ------------------- | ------------------- | ----------------------- | | Adapted | Rate | 4.0 mmol active | |[ [ formula]] s and [ [ oxidation]] [ [ soiling]] (s) | | | | | | (dry, liquid, | Toxic elements: | | | '' [ [ 0.05 | | Qadmie | 0.05 | | | [ [ food]] | [ [ [ [ Cadmium]] | '' [ [ Mercury]]] '' | | [ [ food]] | [ [ Cadmium]] | | [ [ food]] | | | [ [ food]] | | [ [ Cadmium]] | [ [ Cadmium]] | | [ [ Cadmium]] | | [ [ Cadmium]] | [ [ Cadmium]] | | [ [ Milk]] | | [ [ protein]] | Hexachlorocyclohexane | 0.02 | |used, | (alpha, beta, | | |sterilized, gamma-isomers) | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |number with fruit | | | | | and/or vegetable | | | | | | | | | | | | | | [ [ food]] dry for | | | [ [ dry milk]] and liquid | | | | [ [ dairy]], [ [ molactate]] s, and | | | | | | products | | | ------------------- | ----------------------- | ----------------------- | ----------------------- | | ----------------------- | | [ [ Milk]] s | --------------------- | ----------------------- | | | 60 Degrees of Turner for | | | | | ----------------------- | | ------------------- | ----------------------- | ----------------------- | | ----------------------- | | Subsequent | | [ [ Slamyage]] | 320 msmol/kg | |adapted to | --------------------- | ----------------------- | | mixtures (formulae) | Acidity | 60 degrees of Turner for | | | | | ------------------- | ------------------- | ----------------------- | | ----------------------- | | Subsequent | | Container | ----------------------- | | ----------------------- | ----------------------- | ----------------------- | |adapted | Acidity | 60 Degrees of Turner for | |mixtures (formulas) | | | ------------------- | ------------------- | ------------------- | ----------------------- | | ----------------------- | | Dry | | dairy | | dairy | | (dry product): | | | required | | | | | | | | | | | | | | | 0,06 | | | | | | | | | | | | | | 0,06 | | | | | | | | | | | | | 0,03 | | | | | | | | (in dry product) | | 0,03 | | | | | | | | (in dry product) | | | | | | | | | | | | | | 3005 | | | 0.0005 | | | aflatoxin M | 1 | | | | | | | | 0,00015 | | | 1 | | | | | | | | 0,1 | | | | | | | | 0,5 (for porridge) | | | | | 0 | | | | | | | | | | | | | | | | |containing [ [ wheat]] | | [ [ wheat]] | |[ [ wheat]] | | [ [ Zearenon | 0.005]] | | | containing wheat, | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | product): | | | | Hexachlorocyclohexane | 0.01 | | | (alpha-, beta-, | | | | | | | | | | | | | | | | | DDT <1> | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | -4 | | | Metal contaminants | 3 x 10%, | | | (in dry product) |particulate matter | | | | | | | | | | | | | | | | | | | | | | | ----------------------- | | | ----------------------- | | | | | | ----------------------- | ----------------------- | ----------------------- | | | Dairy products | | Toxic elements | | stylized | (in finished product): | | and ready | 0.02 | |usage | [ [ Arsenic]] | [ [ Dairy]] | [ [ Cadmium]] | [ [ Dairy]] | [ [ Dairy]] | | | | | | ready for | | | | | | | | | | | | | | | | | | | 0,00015 | | | | | | | | | | 1 | | | | | | | | | | | | | | | 1 | | | | | | | | | | 0,00015 | | | | 1 | | | | | | | | | | | | | | | | | 0.05 | | | | | | | | | | | | | | | | | | | | | 0.05 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | Zearalenon | 0.005 (for porridge) | | | containing wheat, | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 0.2 \ (fat): | | | | | Hexachlorocyclohexane | 0.01 | | | (alpha-, beta-, | | | gamma-isomers) | | DDT <1> and its | 0.01 | | | metabolites | | | | Benz (a) pyrene | Less than 0.2 ug/kg | | | Nesting and | Not allowed | | | contamination | | | | | | | | | | | | | [ 4 | 4 | | | | 2 | | | | | | | 4 | | | 3 x 10% | | Metallic impurities | | | | | | | particle size | | particle size | | Metal size | | | | 0 | | 0 mm in largest | | | Linear dimension | | ------------------- | --------------------- | ----------------------- | ----------------------- | | Tire and products | 4.0 mmol active | |on its base, [ [ oxidation decay]] |oxidi/kg of fat for | |including products with | | fruit and (or) |fat more than 5 g/100 g and |vegetable | |products that have been enriched | | | | * [ [ vegetable oils | 150 degrees therner]] | | | Toxic elements: | | | | $| 0.06 | | | | | | | [ [ Cadmium | Qadmie | 0.06 | | | | | 0 | | | | | | | | | | (in fat) | | | | hexachlorocyclohexane | | | | | | | | | | | | | (beta) | | | | | | | | | (in beta) | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------------- | ------------------- | ----------------------- | ----------------------- | ______________ <1> DDT-dichlorodiphenyl-trichloroethane, insecticide. class="doclink "href=" ?docbody= &prevDoc= 102122724&backlink=1 & &nd=102140497" target="contents " title= " ">, 22.07.2010. N 163-FZ ____________ Federal Act "On amendments to the Federal Law" Technical Regulations for milk and dairy products ") Permissible levels of micro-organisms in dairy children's products nutrition for early childhood, including in products, made in milk kitchens | ------------ | -------------------------------- | ------- | ------- | | ------- | | Product, KMAFANM <1>, | 3 | Bact-| Jrjj | | Group | 3 | Masses of the product (g, cm) | | | (Y), | | products | KOE <2>/cm | not allowed | cereus, |mold | | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | | (| | | | | | | | | | | | | | | | | | | | | | | | | | | | [] | | | | | | | | (| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | E. | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | toge-| | | | | | | | | | | ----------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |on | 3 x 10 for | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | [ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | less | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | [ | | | | | | | | | | | | | | | | | | [ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 1 x 10 | | | | | || | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ----------- | ------------ | ------- | ------- | ------- | ------- | ------- | ------- | ------- The | | |[ [ milk | 1]] after [ [ thermstatically]] at [ [ temperature]] [ [ 37]] [ [ C | C]] for 3-5 days-no visible defects, and [ [ tradeoff]] changes in flavor and consistency, in | | ultra-|microscopic-lack of bacterial cells; | 2) after termstatic endurance, changes are allowed: | | | | | | ------------ | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- 50 | 10 |-| Y -10 | | 7 | | | | | | | | 1 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | The | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | e| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |organisms | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | ------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | mixtures, in | | | | | | | | | | | | | | | | | | ------------ | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | 0 | 10 | 10 | 100 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | degrees | | degrees | | | | degrees | | | | | | | | | | | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | ------- | | ------- | | ------- | | ------- | | ------- | | ------- | | ------- | | ------- | | | | | | | | 0 | | 0 | | 0 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | ------- | | ------- | | | | | | | | [ | | | | | | | | 1 x 10 | 10.0 | 10.0 | 100.0 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | [ | | | | | | | | | | | | | | | | ------------ | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | 1) after temperature at 37 degrees | |sterized-| C for 3-5 days-no visible defects and | | [ [ risk]] [ [ spoiling]], [ [ swelling]], [ [ packaging]], [ [ reappearance]] changes of taste and consistency; | |paste|paste- | 2) after termstatically endurance, changes are allowed: | | | | | | | | | | | | | 3 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------ | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | ------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | then | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | found on | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ----------- | ------------ | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- 0 | | ------- 0 | | 0 | | 0 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | yeast | | microorganisms | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | (| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | [ | | | | | | | | | | | | | | | The | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 1 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | The | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------ | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | ------- | | ------- | | ------- | | ------- | | ------- 0 | | | | | | | | | | | | | | | | | 50 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | (| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | bifido-| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------- ----- | ------------ | ------- | ------- | ------- | ------- | | ------- | | ------- | | ------- | | ------- | | ------- | 0.3 | 1.0 | 50 | 1.0 |-| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ----------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | ------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | [ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | [ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | [ | ------------ | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | ------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------ | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------- | ------- | | | | | ------- | | | | | | | | ------- | | | | | | | | | | ------- | | | | | | ------ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |temperature | | | | | | | | | | | | | 4 | | | | | | |milk, | 2.5 x 10 | 1.0 |-| 50 | 1.0 | 200 | | | | | | | | | | | | | | | | | | | | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 1.5 x 10 | 0.1 | 1.0 | 50 | 0 | 25 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------ | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | months | | | | | | | | | | | | | | 3 years, | | | | | | | | | | | | | ------------ | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | | | | | | | | | | | | ------------ | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | | | | | 10 | 10 | 10 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | (| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | subsequent | 2.5 x 10 | 1.0 |-| 50 | 1.0 |-| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ----------- | ------------ | ------- | ------- | ---------- | ------- | ------- | ------- | ------- | ------- | | ------- | ------- | | ------- || | | | | | | | | | | | | | | | | | | | | | | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | 0 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | ------- | | | ------- | | | ------- | | | | | | | | | | | | | | | | | | | | ----------- | ------------ | ------- | ----- | ---------- | ------- | ------- | ------- | ------- | ------- | | ------- | | Koshi | The requirements of industrial sterility: | |[ [ milk, | 1]] after [ [ thermstatist]] at [ [ temperature]] [ [ 37 degrees | C]] for 3-5 days-no visible defects and | signs of deterioration (swelling of packaging, modification of the appearance and |ready to |other), absence Taste and consistency changes; | a2) after termstatically endurance, changes are allowed: | | | | | ------- | ----- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | | | | | | | | | | | | | | | | | | ------- | | | ------- | | ------- | | ------- | | ------- | | ------- | | ------- | | ------- | 0 | | | | | | | 100 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------ | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------ | ------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ----| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | ------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | ------- | | | ------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------ | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | | | | | | [ [ 2.5 x 10 | 1.0 | 1.0 | | | 25 | 1.0 |-| | 25 | 1.0 | | 25 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | children | | | | | | | | | | | ------------ | ------- | ------- | ------- | ------- | ------- | ------- | ______________ <1> KAMFANM is the number of mesophilic aerobic and anaerobic Microorganisms. <2> KOE-forming units. <3> BGKP bacteria of intestinal sticks. <4> For the control of the presence of E. coli and pathogenic microorganisms, including salmonell, and when detected in the ormable mass of the bacterium Enterobacteriacea, not related to E. coli and salmonella, is controlled by absence pathogenic micro-organism E. sakazakii in 300 grams of produce. Note. In the production of dry milk powder products (milk powder), dry drinks, dry mixtures in the event of the detection of staphylococci in the measured product, no staph enterotoxin (not allowed in 5 samples of 25 grams each). (Annex 6, as amended by Federal Law of 22 July 2010). N 163-FZ) ______________ Annex 7 of the Technical Regulations for milk and dairy products Federal Law "On amendments to the Federal Law" Technical Regulations for milk and dairy products ") Permissible levels of oxidation stability and content of potentially hazardous substances dairy, milk and composite meals for pre-school children and children school age | ------------------- | --------------------- | ----------------------- | | | | Permitted level, | | Potentially dangerous | mg/kg (l), no more than | | Product, group | substances and metrics | (for dry products | | products | oxidation breakdown | | | | restored | | | | reconstituted) | | ------------------- | ------------------- | ----------------------- | | All dairy | | All dairy | Antibiotics: | | | Less than 0.01 | | | | | | | | | | | | | Less than 0.01 | | | | | | | | | | | | | | | | Less than 0.004 | | | | Less than 0.004 | | | | | Less than 0.5 | | | | | | | | 40 \   Bq/L | | | | Line = 90 | 25 Bq/L (kg) | | ------------------- | ------------------- | | ----------------------- | | Climoustic sterilization-| 4.0 mmol active | |bath, ultra-|oxidizing corruption | |pasteurized, | |grease greater than 5 g/100 g and | |vitamins | |products, enriched | |molded, milk | |pasted oil | |pasteurized, | | | | Toxic elements: | | | sterilized | | 0.02 | | [ [ liquid | Arsenic]] | Qadmi | [ [ Cadmium]] | [ [ Cadmium | Cadmium]] | 0.02 | [ [ Cadmium]] | | [ [ mercury]] | | | 0.005 | | [ [ sour]] | | | [ [ milk]] | | | | | | | | | | | | | | | | | | | Hexachlorocyclohexane | 0.02 | |liquid dairy | (alpha, beta-, | | | [ [ gamma-isomers]]) | | | | [ [ lactose]] and [ [ DDT]] | | 0.01 | |lact|alactose |metabolites | | |products, milk | | | |milk | | | with sugar, milk | | | | | | | Concentrated | | | ------------------- | --------------------- | ----------------------- | | Rhinoceros and products | Rate | 4.0 mmol active | |main= = [ [ oxygen]] /kg of fat for | |including products with more than 5 g/100 g and | | | | | | products with more than 5 g/100 g | | | | | components and | | vegetable oils | | (or) thermally | Acidity | Acidity | 150 degrees therner | | | | | | | | after squandering | Toxic elements: | | | | $| 0.06 | | | | | | | [ [ Cadmium | 0.06 | | 0.015 | | | [ [ 0 | | | | | | | | 0 | | | | | | | | | | (in the [ [ fat]]): | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------------- | ------------------- | ----------------------- | ----------------------- | | Butter cream, | Acidity | 2.5 degrees | | 50 degrees | | | | 3.5 degrees | | | | 3.5 degrees | | Kettaster | | for butter and paste | | | with components | | | | | | | | Toxic elements: | | | | 0 | | | | | | | | | | | [ [ Cadmium | Cadmus | 0.03 | | | | | 0.00 | | | | | | | 0.00 | | | | | | hexachlorocyclohexane | 0 | | | (in beta) | | | | | | | | | | (beta) | | | | | | | | | (in beta) | | | | | | | | | | | | | (in beta) | | DDT <1 | | DDT <1 | | | | | ------------------- | ------------------- | ----------------------- | | Cheese, cheese | Toxic elements: | | | | | | 0.2 | | (solid, | 0.15 | |approx, | 0.03 | | Cadmium | Cadmium | 1 | | | | | | | | | | | | | | | | | | | | Cadmium | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | Cadmium | 0.03 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 0,03 | | | | | | | | | | 0,03 | | | | | | | | | |gamma-isomers | | DDT <1> and its | 0.2 | | | | ------------------- | ------------------- | ----------------------- | ----------------------- | | Components | Must meet the laws of the Russian Federation in | | origins | Quality and safety areas | | food products | | ------------------- | --------------------------------------------- | <1> DDT-dichlorodiphenyl-trichloroethane, insecticide. (Annex 7 in the wording of Federal Law dated 22 July 2010. N 163-FZ) ______________ 8 of the Technical Regulations for milk and dairy products Federal Law "On amendments to the Federal Law" Technical Regulations for milk and dairy products ") Valid levels of contents of microorganisms in dairy, milk for children of pre-school age and children of school age | ---------- | ----------- | -------------------------------- | --------- | --------- | --------- | --------- | | --------- <1>, | 3 | Jege | | Group | 3 | Masses of the product (g, cm), | (D), | | products | KOE <2>/cm | in which it is not allowed | | | (g) | | (g) | ------- | ------- | ------- | ------- | ------- | ------- | (Q) | | | no more | BHEC <3> | | | | | | | | | | | | | | | | | | | | (| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | num | | | | | | | | | Salting | | | | | | | | | | | | | | ---------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | ------- | ------- | ------ | ------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ---------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | ------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 1 x 10 | 0.01 | 0.01 | 25 | 25 | | 25 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | 100 | 0 | 100 | 10.0 | 25 |- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | [ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |- | ---------- | ----------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | | | | 2.5 x 10 | 1.0 | | | | | | | | | | ---------- | ----------- | ------- | -------- | ------- | ------- | ------- | ------- | ------- | ------- | | ------- | ------- | --------- | | --------- | | --------- | | --------- | ------- | --------- | ------- | --------- | ------- | --------- | ------- | --------- | | [ [ Milk]] and [ [ cream]] of [ [ milk]] and [ [ cream]] | | | | | | | | | | | | | | | | | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | ------- | ------- | | | | ------- | ------- | | | | ------- | |-| |-| |-| |-| | | | | | | | | | | | | | products | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | ------- | | ------- | | | ------- | | | ------- | | | | | | | ------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 1 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | up | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | []] | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ---------- | ----------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | --------- | ------- | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | | | | | | | | | | | | | | | | | | ------- | ------- | ------- | ------- | ------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 2 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ----------- | ------- | ------- | ------- | ------- | --------- | | Not less | 1.0 | 25 | 1.0 |-| Y-50 | | | | 7 | | | | P-50; | | | | | | | | | | | | | | | | | | | | | | | | | [ [ milk | | | | | | | | | | | | milk | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | for | | | | | | | | | | | | | | | | | | | | | | | more than 72 | | | | | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | ------- | ------- | | ------- | | ------- | | ------- | | ------- | | ------- | | ------- | | ------- | | ------- | | ------- | | ------- | | ------- | | ------- | | ------- | | ------- | | ------- | | ------- | | ------- | | ------- | | ------- | | ------- | | ------- | | | | | | | | | 7 |t | | |production | |production | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ---------- | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | | | | | | | | | | | | | | child | | | | | | | | | | | | | | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ... | | | | | | | | | | | | | | | | | 0 | 0 | 0 | 0 | | | | | | 1.0 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 1 | | 1.0 | 0 | | | | 1 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | 1 x 10 | 0 | 50 | 1.0 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ---------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | ------- | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | | | | | | | | | | 4 | | | | | | | | | 2.5 x 10 | 1.0 | 25 | 1.0 | 0 | Y | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ----------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | ------- | | | | | | | | | ---------- | ----------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | 1 | 25 | 1.0 |-| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ---------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | | | | | | | | | | | | | | ------- | | | | | ------- | | | | ------- | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | 1.5 x 10 | 0.3 | 25 | 1.0 |-| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ---------- | ----------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- > | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------- | ------- | ------- | ------- | ------- | ------- | | ------- | | ------- | | | ------- | | | | ------- | | | | | | | 2.5 x 10 | 1.0 | 25 | 1.0 |-| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | [ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | [ | | | | | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | 0 | 25 | 0 | 0 | 0 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 50 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ---------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | ------- | ------- | | | | |-| | | | | | | | | | | | | | | ---------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | ------- | 1 x 10 | 1.0 | P-100 | | | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | ------- | | | ------- | | | ------- | | | | ------- | | | | ------- | | | | | | | | | | | concentrate | 1 x 10 | 1.0 | 50 |-|-|-| | | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- 1 | 1 | 0 | | | | | | | | | | | | | | | A | | | | | | | ---------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | 1 x 10 | 1.0 | 1 | | | | | | | | | | | | | | | | | | | | | | | | | | | -- | | | | | | | | | | | | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ______________ <1> KAMAFANM-the number of mesophilic aerobic and anaerobic anaerobic Microorganisms. <2> KOE-forming units. (Annex 8 in the wording of the Federal Law 22.07.2010 N 163-FZ) _____________ Annex 9 the Milk and Dairy Product Act The Federal Act "On amendments to the Federal Law" On milk and dairy products ") 1. Crude milk identification indicators for cow's ages and raw milk cow | ----------------- | ----------------------------------------------- | | Metrics | Parameters | | ----------------- | --------------------- | ------------------------- | ------------------------- | | Raw milk | | | ------------------------- | --------------------- | ------------------------- | ------------------------- | | ------------------------- | | Share | 2.8-6.0% | Not more than 0.5 percent | |fat | | | | ----------------- | --------------------- | ------------------------- | | ------------------------- | | Mass fraction | Not less than 2.8 percent | |protein | | ----------------- | ----------------------------------------------- | | Mass fraction | Not less than 8.2 percent | |dry | | | [ [ milk]] s | | | ----------------- | ----------------------------------------------- | | Consistency | homogeneous liquid without precipitation and cereal. | | | Freezing is not allowed | | ----------------- | ----------------------------------------------- | | Taste and smell | Taste and smell clean, free from foreign flavors | | | and odours that are not characteristic of fresh milk. | | | Partially impaired | | | | --------------- | ------------------------- | ------------------------- | | ------------------------- | ------------------------- | | White before | White with a slightly [ [ cream]] | | |shade cream | | ----------------- | --------------------- | ------------------------- | ------------------------- | | 16.0-21.0 Turner Turner | | ----------------- | --------------------- | ------------------------- | | | 3 | 3 | | Density | Not less than 1027.0 kg/m | At least 1030.0 kg/m | | | at a temperature of 20 |supreme, not less than | | |degrees Celsius and | 3 | | | mass of fat | 1029.0 kg/m for the the first | | | | | | | | | | | | | | | | --------------- | | ----------------- | ------------------------- | ------------------------- | | ------------------------- | | | | | | | | | | | | | | | |on suspicion | | | | | | | | | | | ----------------- | ------------------------- | 2. Indicators for the identification of raw milk from other agricultural animals in the party | -------- | ------- | ------- | | ------- | | Type | | | | | | | | | abdomen | | | | | | belly-|% <1> | | | | --------- | --------- | --------- | ------- | ------- | ------- | ------- | ------- | | ------- | ------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 20 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------- | --------- | --------- | --------- | --------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | ------- | | ------- | ------- | ------- | ------- | ------- | ------- | | ------- | | ------- | -------- | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- 5.7 | 4.2-6.6 | 18.5 | 1034 | 25.0 | | --------- | --------- | --------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | 3.0-5.4 | 3.8-4.0 | 5.0-5.7 | 15.0 | 0.7 | 1032 | 17.5 | |ice | | | | | | | | -------- | --------- | --------- | --------- | --------- | ------- | ------- | ------- | ------- | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | ------- | | ------- | ------- | ------- | ------- | | ------- | | ------- | | ------- | | ------- | ------- > ------- | ------- > ------- | ------- > ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- > 1.4 | 1.7-1.9 | 6.0-6.2 | 9.9 | 0.5 | 1011 | 6.0 | | -------- | --------- | --------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | animals, with individual miliage, may vary wider range. (Annex 9 as amended by Federal Law of 22 July 2010). N 163-FZ) _____________ Annex 10 the Milk and Dairy Product Act Federal Law "On amendments to the Federal Law" Technical Regulations for milk and dairy products ") | ------------------------- | --------------------------------------- | | Metrics | Parameters | | ------------------------- | --------------------------------------- | | Mass percentage of fat | Not less than 9.0% | | ------------------------- | --------------------------------------- | | Acidity | 14.0 to 19.0 degrees Turner | | ------------------------- | --------------------------------------- | | Consistency | | | Allowable single cogs of grease | | ------------------------- | --------------------------------------- | | Flavor and odour | | | | | W} { \   | | | | | | | | | | | | | | | | ----------------------- | --------------------------------------- | | --------------------------------------- | | Color | cream | White with cream-colored, uniform | | ------------------------- | --------------------------------------- | (Annex 10 in the wording of the Federal Law 22.07.2010 N 163-FZ ____________ Federal Act "On amendments to the Federal Law" On milk and dairy products ") Organoleptic indicators of product identification milk processing | ------------- | --------------------------------------------------------------------- | | Product | | | Metrics | | ------------------------- | ----------------------- | ----------------------- | ------------------- | | | | | | | | | | | | | | | | | | | | | consistence | | | | | ------------- | ------------------------- | ----------------------- | ------------------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ! | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ----------------------- | ----------------------- | ----------------------- | ----------------------- | ----------------------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | taste, |shades, | | | | boiling. | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | Homogeneous with a broken [ [ cream]]/[ [ cream]] | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | white to | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | '' | ------------- | ------------------------- | ----------------------- | ----------------------- | ------------------- | | | | | | | | | | | ------------- | ------------------------- | ----------------------- | ------------------- | | ------------------- | | Kephyr, | Homogeneous with disturbed | | Acid-milk | | mile|milk|mile|mile|mile|mile|diathing taste or |even. At | |products | liquid. For products, |taste and smell, ||agate | | | | [ [ taste]] |in [ [ digestive]] | | | application of yeast | | | components added. | | conditioned | | | gas-education. For |products |products|color added | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | Tastes | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------- | ------------------------- | ----------------------- | ------------------- | | | | | | | | | | | | | | | | | | | | At | Cray-White | | On add | addition |even. | | | [ [ sugar]] or | [ [ sugar]] or [ [ sweetness]] You are sweet. For |components | | | Add-in | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------- | ------------------------- | ----------------------- | ----------------------- | | ------------------- | | Twid and | Soft, or | White-milk, | White or with | | product|products by [ [ cream]], [ [ cream]] | presence of tangible particles | dry milk. On |even. In the case of a [ [ milk squirrel]] or [ [ free]] [ [ protein]], [ [ dairy]] or [ [ padded]] s are available. For |subtasers of taste in |digestive | |mass]] of the taste sweet. In | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------- | ------------------------- | ----------------------- | ----------------------- | | | | Smeghana | Single mass with | Pure sour milk. | White with cream | | | | | | | | | | | | | | | | | | | | | | | ----------------------- | ----------------------- | ----------------------- | | | | | | | | | | | | | | [ [ ice cream]] characteristic | | characteristic of | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | single-loin or | | glaze (chocolate). | |all mass of each | | | Consistency layer | | Consistency | | homogeneous, without tangible | | ice cream. For | | | [ [ ice cream]] and | | [ [ ice cream]] | | [ [ ice cream]] | | cover, | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | In | |in | | | addition of food flavor | | | | | components with | | | | components with them | | | presence. In the glazed | | | | | | | ice cream | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | et | | | | | | | | | | | | | | | | | | | ----------------------- | ----------------------- | ----------------------- | ------------------- | | * [ [ fuel | Dairy]] of [ [ milk]] in |grease without outsiders |yellow, | | | molten and odour and |even | | |transparent without draught | | | | | | | ------------- | ------------------------- | ----------------------- | ----------------------- | ------------------- | | Dairy, pure, pure, neutral | | | | | | | | | | | | | | | | | mass of milk | | mass of molten | | |yellow, homogenous | | |kind of [ [ liquid]] |[ [ liquid]] |[ [ liquid]] | | precipice | | ------------- | ------------------------- | ----------------------- | ------------------- | ------------------- | ------------------- | | light-yellow | |creamy, platinum, and |to yellow, | | pasta | shiny, dry as |sweet and creamy |uniform, | |flat | surface. It is allowed to |shades of oil | paste. At | | surface | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | And smells. In | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | With |sour cream paste | | [ [ palate]], [ [ arcade]] flavor with the | | | | | | aftertaste | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | aftertaste | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | afterflavor For | | | | | | [ [ butter]] | | | | | | | | | | | | | | | | | | | | | | | | | All types of oil and | | | | | pastes allowed | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | The | | | | | | | | | | | | | | | | | | | The | | | | | | | | | | | | | | | | | | | | | | | | | | | | | Acid. At the | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ----------------------- | ----------------------- | ----------------------- | ----------------------- | | ----------------------- | | | ----------------------- | --------------- | | ----------------------- | | -----------------------] | Cheese, with the smell and | From White to | |product | Consistency. For | |dry, |powdered or |characteristic to |added | |including a [ [ hard]], [ [ food]] or [ [ pellet]] In addition | name of the cheese. In | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------- | ------------------------- | ----------------------- | ------------------- | ------------------- | | Syr, cheese | The form is different. | Cheese, | From light-yellow | |product | Consistency with a yellow one. At | |grainy or other | grainy or other. | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | } } In |concretion | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ----------------------- | ----------------------- | ----------------------- | ------------------- | ------------------- | | ------------------- | | Cheese | | Bruska, cylinder | Cheese, | From a light-yellow | |product |or other arbitrary ye|to yellow to | |solid | form|form. Consistency | Consistency. At | | | | homogenous, dense, |nesting | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | name of the cheese. | | | | | | addition | added | | | | color | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------- | ------------------------- | ----------------------- | ----------------------- | ----------------------- | | Cheese, cheese | Shape of brusque, high | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | The shape of a [ [ bruska]] high | | | | | | | | | | | | | | | | | | | | Form of low cylinder | | | | | | | | | | | | | | An ellipse or another |heat-cheese, |steady, | | |freeform. | Marble or | | Consistency is homogenous |different. It has a | | | elastic, plastic. |express|express|mould | | | Glazing large, medium |characteristic of the mould. | | |and small, different |specific | U-s | | | forms and locations or |names of cheese, for |surface | | |are not available. At |saturated with thes|mould | | | appendices | and low temperature | presence. [ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | When used | | | | | Mould or mold | | | | | | due to | | | | | due to mould or | | | | | molds | | | | | addition | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ----------------------- | ----------------------- | ----------------------- | ----------------------- | ----------------------- | ----------------------- | | ----------------------- | | ----------------------- | | ----------------------- | | ----------------------- | | ----------------------- | | ----------------------- | | ----------------------- | | ----------------------- Cylinder | Kislomilk or | From White to | |product|and other arbitrary |urinated, characteristic |yellow. It has a | |soft | form. Consistency with | |mould | | flexible-moulding | | flexible, cheeses. | mould, | | |ulcers up to tender, | When used | | | cutting | | | cutting, oily. |mould or mold |surface | | | | | | | | | | May = [ [ mould]] [ [ mould]] | Mouldy or | Presence. At the | | | Image not available. | Slynic microflora. | | | | Capable of presence | | addition | | a|digestive | | | | | | | | | | | | | | eparagus | | | | | | | | | | | | | | | | | | eparate | | | | | | | | | | | | } } | | | | | | | | | | | | | | | | | | ------------- | ----------------------- | ----------------------- | ------------------- | ------------------- | ------------------- | | ------------------- | | Packaging. | Clean, white milk | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | [ [ light cream]], [ [ creamy]], [ [ cream]], [ [ cream]], [ [ cream]] At || | binder, homogeneous in |and characteristic |padding | | | whole mass. For a specific | digestive | | | addition of food products]. | Components | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------- | ------------------------- | ----------------------- | ------------------- | ------------------- | | Syr, cheese, and form of packaging. | Clean, typical | White to | |product | Consistency with dense, |intonate | | [ [ molten]], [ [ molten]], [ [ molten]], [ [ slurries]] | | | all mass of continuous |smoking. At |light-yellow before | | | form after cutting. |appendices | yellow, sweet | | | eapping|white to | | | eappy (s) |tan. | | In | | | | | added | | | added | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | added | | | | | | | ------------- | ------------------------- | ----------------------- | ------------------- | ------------------- | | Syr, cheese, and form of packaging. | Clean, typical | White to | |product | Consistency with a soft, intense, | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | Consistency It's even. | |matform|apparent, crustaceous, cremoniforma | When added |sweet | | | | homogeneous flavor | | cheese from white to | | | mass. On add | components-|brown. In | | | pits | | | | added | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------- | ------------------------- | ----------------------- | ----------------------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | Milk is dry | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------- | ------------------------- | ----------------------- | ------------------- | | ------------------- | | Small dry | White with | | dry | | | fresh pasteurated | | | | | | | | ------------- | ------------------------- | ----------------------- | ------------------- | ------------------- | | Moloko, | Homogeneous, to measure viscous | Slight cream | Light cream | | cream | | | | | | | | | | | | | ----------------------- | ----------------------- | ----------------------- | ----------------------- | ------------------- | ------------------- | ------------------- | homogeneous viscous mass | Clean, sweet, white with | White with cream | No presence perceived by |grayscale, | |shading, |crystals of dairy |pasteurized |uniform. Under | | sugar. It's allowed. milk | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | cacao | | | | | | | | | | [ | | | | | | | | | | | | | | | | | | ----------------------- | ----------------------- | ----------------------- | ----------------------- | | ------------------- | | |serum-translucent, for | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------- | ------------------------- | ----------------------- | ------------------- | | Pacht | Homogeneous not transparent | White | | |liquid without precipitation and |to light-yellow | | flakes | | | | | | | | | | | | | | dairy | | | | | | cream | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | pasteurization or | | | | | | ----------------------- | ----------------------- | ----------------------- | ----------------------- | ------------------- | | | | | | | | | dense or | | | [ [ cream]] | | | | ------------- | | | | ------------- | ------------------------- | ----------------------- | ----------------------- | | ------------------- | | Lactulose | Small crystals | Free of smell, sweet | White | | inconsistent forms |flavor | | | ------------- | ------------------------- | ----------------------- | ----------------------- | ------------------- | | Concentration | A single viscous | Taste from a sweet-yellow | | From a light-yellow | to sour-sweet. | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ----------------------- | ----------------------- | ----------------------- | ----------------------- | | --------------- | | | | | | | | | | | | | | |creamy or flexible |sweet-cream or |light-yellow, | |sour-cream | | | | | | | | | | | | | ------------- | ------------------------- | ----------------------- | ------------------- | | Mixture or homogenous, | Dairy | Dairy | Dairy | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ----------------------- | | ----------------------- | | | | --------------- | | --------------- | | --------------- | | --------------- | | | | matches the description given by the manufacturer, with | | flavour, with colour and/or flavour of taste, | |products, color and (or) odour of digestive components, | |lacrosse-use of glazes or others Edirations | | | | | | products | | ------------- | --------------------------------------------------------------------- | (Appendix 11 in the Federal Law dated 22 July 2010. N 163-FZ ____________ Federal Law "On Amendments to the Federal Law " Technical Regulations for milk and dairy products ") Physico-chemical and microbiological indicators (...) (...) Milk milk, cream, dairy products, acid products, condensed milk products milk, dry milk processing products | ------------------ | ------------------------------------------------------------ | | Product | | Metrics | | Measures | | --------------------- | | | | ------------ | ------------- | ----------- | micro-organisms | microorganisms, | | | Gir | No | SOMO <1>, not | | | less | | | | | | Micro-organisms, | | | | | (for dairy | 3 | | | | | | | | | | compound | yeast, COE/g (cm) | | | | | | | | based | | | base] | | | | | ----------------------- | ------------ | ------------ | --------------------- | ------------ | --------------------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | percent | | | | | ------------ | ------------ | ------------ | --------------------- | --------------------- | --------------------- | | | | [ [ 0.1-6 | 2.6 | 2.6 | 7.4 | | | | | | ------------------ | ------------ | ------------- | ----------- | --------------------- | | | | | | | | | | 1-9.5 | | | | | | | | | | | | | | | | beverages, jelly, | | | | |puddings, mousse, | | | | | | paste, soufflé | | ------------ | ------------ | ------------- | --------------------- | --------------------- | --------------------- | 1 | 0 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 35.0 | | | 58.0 | 1.2 | 3.6 |-| | ------------------ | ------------ | --------------------- | | | --------------------- | | | | | | | | | | | | micro-organisms. | | [ [ Aian|fat | | 6 | |iana]] | |more than 4 | |less than 1 x 10 | |percentage | |percentage) | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | Micro-organisms for | | curd, in | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | microorganisms | | | | | microorganisms | | | | | microorganisms | | | microorganisms in | | microorganisms in | | | | | | | The number of yoghurt Not | |microorganisms | | | | | | | 4 | | | | | | | | | | | | | 0.1 | | | | | 0.1 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------------ | ------------ | ------------- | | ----------- | --------------------- | | | | | | | | | | | | | | | | | | | | | | | ------------------ | ------------ | ------------- | ----------- | --------------------- | --------------------- | | T' rhino (for claim-| 0.1-35.0 | 12.0 (8.0) for | 13.5 | | curd, | | (10.0 for | | curd with | | |scurd with | | |use of [ [ ultra-filtration | |ultra-filtration | |ultra-filtration | |ultra-filtration | |percentage) |percentage) |more than 18 | |percentage) |more than 18 | | |and cottage | | | | | percent) | | | | | | | | ------------ | ------------- | ----------- | --------------------- | | --------------------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------------ | ------------ | ------------- | -------------- | --------------------- | | 2.0-25.0 |-8.0 |-|-| | ------------------ | ------------ | --------------------- | | | | | | | | | | | | | | | |-|-| | | ------------------ | | ------------ | ------------------ | ------------ | ------------- | ----------- | --------------------- | | | [ 0.1-35.0 |-|-|-| | | | | | | | | | | ----------------------- | ------------ | --------------------- | | --------------------- | | --------------------- | | | | | | | | | | | | | | | | | | | | | | | | ------------------ | ------------ | ------------- | ----------- | --------------------- | | condensed | 0.2-16.0 | 5.0 | 12.0 |-| |with sugar | | | | | ------------------ | ------------ | --------------------- | | --------------------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------------ | ------------ | ------------- | ----------- | -------------- | --------------------- | | --------------------- | | [ [ 2.6 | 5.3 |-| | | | ------------ | ------------------ | ------------ | --------------------- | ----------- | --------------------- | ----------- | --------------------- | | | Filled | 19.0-20.0 | 6.0 | 18.0 |-| | with sugar | | | | ------------------ | ------------ | ------------- | ----------- | --------------------- | | Milk dry | 0.1-26.0 | 24.0 | 69.0 |-| | ------------------ | ------------ | --------------------- | ----------- | --------------------- | ----------- dry, in | 42.0-45.0 | 20.0 | 53.0 |-| | | | | | | | high | 75.0-80.0 | 10.0 | 15.0 |-| -------------- | ------------ | ------------- | ----------- | --------------------- | | --------------------- | _____________ <2> Identity measures are established by regulatory documents or technical documents or by organizational standards. 2. Oil and butter paste from cow's milk | ---------------- | ------------------------ | -------- | -------- | | Oil | | bulk | | | Massive percentage | | | | | | | | | | | | | | | | | acidity | | | Dairy plasma | | | | | | | | | | | | | | | | [ [ milk]] degrees | phases, | | degrees | | degrees | | | | ----------- | ----------- | -------- | ----- | -------- | -------- | -------- | moisture | | | | | | | | | | | | | -------------- | ----------- | ----------- | ----- | -------- | -------- | -------- | | -------- | | Not more than | | |-| | | 4.0 | | | 99.0 | 1.0 | | | | ----------- | -------- | -------- | -------- | -- | | -------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- | -------- | -------- | -------- | -------- | -------- | -------- | -------- | -------- | -------- | -------- | -------- | -------- | -------- | -------- | -------- | -------- | -------- | | | | | | | | | | | | | | | | | --------------- | -------- | -------- | -------- | -------- | -------- | -------- | -------- | 14.0-46.0 |-| + 40.0-65.0 | 4.0 | | | 85.0 on | | | | 30.0 | | ---------------- | ----------- | -------- | -------- | -------- | -------- | |salty | 50-| 13.0-45.0 | 1.0 | No more | 40.0-65.0 | 4.0 | | | 85.0 on | | | | 30.0 | | | ----------- | -------- | -------- | -------- | -------- | | -------- | | -------- | | -------- | 16.0-45.0 |-|-|-| -- | ---------------- | -------- | -------- | -------- | -------- | -------- | -------- | | -- | -------- | | -- | | Pasta | | | | | Sweet | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ---------------- | ----------- | ----------- | -------- | -------- | ----------- | -------- | | 56.0-47.0 |-| 33.0 | 40.0-65.0 | 4.0 | | ----------- | -------- | -------- | -------- | -------- | -------- | | -------- | | -------- | | 39.0- 49.0 | 55.0-46.0 | 1.0 | 33.0 | 40.0 | 4.0 | | ---------------- | ----------- | ----------- | -------- | -------- | | -------- | | -- |-|-|-|-|-|-| | | ---------------- | ----------- | ----------- | ----- | -------- | -------- | -------- | | -------- | | Dairy milk | |-|-| |-|-| |-|-| |-|-| |-|-|-| |-|-| | | 99.8 | 0.2 | | | ---------------- | ----------- | ----------- | ----- | -------- | ----------- | -------- | 3. Vegetable, mixture, topple-plant mixture | ------------ | -------- | --------- | --------- | --------- | -------- | -------- | | -------- | | -------- | | Product | Mass | Mass | Rate-| | share | stake | proportion | share | | | | | | | | | | | | fats | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 2 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | isomers percent |away | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | in | | | | | | | | | | | | | | | | | | | | | | | | | | | | | -------- | -------- | -------- | -------- | -------- | -------- | | -------- | | -------- | -------- | -------- | | -------- | -------- | | 0-35.0 | 8.0 | 36 | || | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------ | -------- | --------- | --------- | --------- | -------- | | -------- | | -------- | | -------- | | -------- | | 0 | 36 | |less than 50 | |less than 50 | | | | | | | | | | | | | | | | | | | | ------------ | -------- | --------- | ------------ | ----------- | -------- | 4. Cheese, cheese product | ------------ | ---------------------------------------------------- | | Share, percentage | | ----------- | ------------- | --------------- | | | moisture | moisture | | | | salt | | | | | | | | | | | | | | | | | | | | | | substance | | | | ------------ | ----------- | ------------- | -------------- | --------------- | | Syr (cheese | 2.0-10.0 | 4.0-40.0 | 2.0-6.0 | |product) | | | product. | | dry | | | | | | | | ------------ | --------------- | --------------- | --------------- | | Cheese (cheese | 30.0-35.0 | 1.0-60.0 | 1.0-3.0 | |product) | | | and more |off | | Superhard | | | | | ------------ | -------------- | --------------- | | --------------- | | Cheese (cheese | 40.0-42.0 | 49.0-56.0 | 1.0-60.0 | 0.5-2.5 | |product) | | | | | | | | hard | | | | | ------------ | -------------- | --------------- | --------------- | | Syr (cheese | 36.0-55.0 | 54.0-69.0 | 1.0-60.0 | 0.5-4.0 | |product|) | | On | | On | and more |on. | | | | | | | | ------------ | ----------- | --------------- | --------------- | | --------------- | | 30.0-80.0 | More than 67.0 | 1.0-60.0 | 0.4-5.0 vels, | | (cheese) | | and more | 2.0 to 7.0 on | | | | | | | | | | | | | | | | | 0.0 | | | 0.0 | | | 0.0 | | | | 0.0 | | | | 0.0-5.0 for | | | | | | | | ------------ | | | ------------ | ------------- | ------------- | --------------- | 5. Flilled cheese, watery cheese | ------------- | --------------------------------------------------- | | Product | Share, percentage | | ------------- | ----------- | ----------- | ------------- | | dried in dry | moisture | cooking | | Saharans | | | | | salts (except | (for | | | | sweet | sweet | | | | | | | raw) | | ------------- | ------------- | ------------- | ------------- | ------------- | | ------------- | | Syr (cheese | Up to 65.0) | 35.0-70.0 | 0.2-4.0 | Up to 30.0 on | |product) | On. | On | | | | | | | | | | | | | | | | ------------- | ------------- | ------------- | ------------- | | Syr (cheese | 20.0-70.0 | 35.0-70.0 | 0.2-4.0 | | |product) |on | On | On | | | | | | | | | | | | | | | | ------------- | ------------- | ----------- | ------------- | | ------------- | | Cheese (cheese | 3.0-7.0 | 2.0-5.0 | | |product) |off | On | On | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------- | ------------- | ----------- | ----------- | ------------- | 6. Moron | --------- | --------------------- | -------------- | --------- | --------- | -------- | | -------- | | Share | | ---------- | ---------- | -------- | -------- | ----- | Turner, | | | | Turner | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ----- | | | | | | | | | | | | | | | | | | | | ----- | | | | | | | | | | ----- | | | | | | | | | | | | | | | | [ [ | --------- | ---------- | ---------- | -------- | ----- | --------- | -------- | | -------- | | 12.0-4.0 | 7.0-10.0 | 14.0 | 36 | 21 | 40-130 | | --------- | ---------- | ---------- | -------- | -------- | --------- | -------- | -------- | -------- | | -------- | | -------- | | -------- | | -------- | 7.0-11.0 | 14.0 | 32 | --------- | -------- | -------- | -------- | -------- | -------- | -------- | | -------- | -------- | | -------- | | -------- | | -------- | | -------- | | -------- 28 | 23 | 23 | 40-90 | | | | | | | | | | | | | | | | | --------- | --------- | --------- | -------- | -------- | | -------- | -------- | -------- | -------- | | -------- | | -------- | | -------- | 17.0 | 28 | 90 | 40 | | | | | -------- | | | | -------- | -------- | -------- | -------- | -------- | -------- | -------- | -------- | | -------- | | -------- | | -------- | No more | 7.0- 11.0 | 14.0 | 29 | 22 | 40-110 | | 12.0 <3> | | | | | | | | --------- | ---------- | -------- | -------- | ----- | --------- | -------- | -------- | ____________ <1> SOMO-dry, nonfat dairy balance. <2> Acidity of ice cream with oesophageal components is set by national standards, technical documents or standards of organizations. <3> Milk and vegetable fat. Note. The identification of milk composite and milk products containing milk products is established by national standards, technical documents or standards of organizations. (Annex 12 as revised) Federal Law of 22 July 2010 N 163-FZ ____________ Federal Law "On amendments to the Federal Law" Technical Regulations for milk and dairy products ") Physico-chemical indicators of identification of children's milk food products for early childhood 1. Adapted milk mixtures (dry, liquid, fresh, milk powder) and products based on partially hydroalized proteins for children from birth to six months (100 ml ready for consumption Product) | ------------------ | ---------------------------------------------- | | Criterion and | Permitted Level | | Metric | ---------------------------------- | ----------- | | | Normable | Marked | | ------------------ | ---------------------------------- | ----------- | | 2-1.7 g | + | | ------------------ | ---------------------------------- | ----------- | | No less than 50% of the overall | + | |serum | + | | \ | ------------------ | ---------------------------------- | ----------- | | Linoic acid | 14-20% fatty | + | | | | | | | ---------------------------------- | | | | 400-800 mg | | | ------------------ | ---------------------------------- | ----------- | | 1-2 |-| | | | | | | --------------- | | | ------------------ | ---------------------------------- | | ----------- | | ----------- | | 6.5-8.0 g | + | | ------------------ | ---------------------------------- | | ----------- | ----------- | | Lactose | Not less than 65% of total | + | | carbohydrate (at least 40 | | | percentage of total | | carbohydrated proteins) | | | | | ------------------ | ---------------------------------- | ----------- | ----------- | Thurin | | | | | | | Thurin | | Not more than | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 8.0 mg | + | | ------------------ | ---------------------------------- | ----------- | ____________ <1> Except for the adapted caseindominant mixtures (of dairy mixtures containing more than 50% of the total protein). 2. Subsequent adapted milk mixtures (dry, liquid, freshly and almilk) and partly based products hydroalized proteins for children aged over 6 months (100 ml ready-made) product usage) | -------------- | -------------------------------------------------- | | Criterion and | Permitted Level | | Metric | --------------------------------- | --------------- | | | Normalizable | | | -------------- | --------------------------------- | ---------------- | | Beq | 1.2-2.1 g | + | | -------------- | --------------------------------- | | ---------------- | | No less than 35% of the total | | | -------------- | | -------------- | | -------------- | --------------------------------- | | --------------- | | Hair | 2.5-4.0 g | + | + | | -------------- | --------------------------------- | ---------------- | | Lino | 14-20% of bold|urm | | | | ------------------------------- | | | --------------------------------- | | | | 400-800 mg | | | -------------- | --------------------------------- | ---------------- | | Ugleswater | 7.0-9.0 g | + | | -------------- | --------------------------------- | ---------------- | | Lactose | Not less than 50 percent of the total | + | | carbohydrate (no less than | | | 35 percent of the total | | [ [ carbohydrate | carbohydrate]] of [ [ mixture | | carbohydrate]] | |-based partly | | | | | | -------------- | --------------------------------- | ---------------- | _____________ <1> * Except for the adapted caseindominant mixtures (dairy mixtures with a content of casein more than 65 per cent of the total protein). 3. Adapted milk mixtures (dry, liquid, fresh, milk powder) and products based on partially hydroalized protein for children from birth to twelve months nutritional value (100 ml) Ready for Product Consumption) | ------------------ | ---------------------------------------------- | | Criterion and | Permitted Level | | Metric | -------------------------------- | ------------- | | | | | | | | | ------------------ | -------------------------------- | ------------- | | 2-2.1 g | + | | ------------------ | -------------------------------- | ------------- | | No less than 50% of the overall | + | | serum | | -------------------- | -------------------------------- | ------------- | | Taurin | No more than 8.0 mg | + | | ------------------ | -------------------------------- | ------------- | | Fat | 3.0-4.0 g | + | | ------------------ | -------------------------------- | ------------- | | Larynic acid | 14-20% fatty | + | | | acids | | | | | | -------------------------------- | | | | 400-800 mg | | | ------------------ | -------------------------------- | -------------------------------- | ------------- | | Relationship | | 1.0-2.0 |-| | | 0 \ | | | | | ------------------ | ------------------------------ | ------------------------------- | ------------------------------- | ------------- | | ------------- | | g | + | | ------------------ | -------------------------------- | ------------- | | Lactose | Not less than 65% of the total | + | | 40 percent of the total carbohydrate | | | | [ [ carbohydrate | carbohydrate]] of [ [ carbohydrate | | carbohydrate | | | carbohydrate]] | | hydroalized proteins) | | | ------------------ | -------------------------------- | ------------- | _____________ <1> Except for the adapted caseindominant mixtures with more than 50% of the total Protein). 4. Subsequent partially adapted milk mixtures (dry, liquid, fresh, fediky) for children older than six months nutritional values (100 ml) Product) | ------------------ | ---------------------------------------------- | | Criterion and | Permitted Level | | Metric | ---------------------------------- | ----------- | | | Normable | Marked | | ------------------ | ---------------------------------- | ----------- * 1.5-2.4 g | + | | ------------------ | ---------------------------------- | ----------- | | No less than 20% of the overall | | | [ [ protein]] | | ------------------ | ---------------------------------- | ----------- | | Fur | + 2.5-4.0 g | + | | ------------------ | ---------------------------------- | ----------- | | Linoic acid | Not less than 14% of the sum of | | | | | | | | | | | | | | | | | | ---------------------------------- | | ---------------------------------- | | | | at least 400 \   mg | | | ------------------ | ---------------------------------- | ----------- | | Ugleswater | 6.0-9.0 g | + | | ------------------ | ---------------------------------- | ----------- | | Lactose | Not less than 50% of the total | | | number of carbs | | ------------------ | ---------------------------------- | ----------- | Note. 1. The composition of the proteins of the adapted milk mixture should be as close as possible to the composition of the protein of female milk. 2. Cats and cotton oil shall not be used in the fat of the adapted milk mixture. 3. The contents of the isomers shall not exceed 3 per cent of the total fat content. 4. The content of myristin and lauric acid must not exceed 20 per cent of the total fat content. 5. The ratio of lynoleic acid to alpha-line acid must not be less than 5 or more than 15. 6. For mixtures of long-teric acid, their contents shall not exceed 1 per cent of the total fat for w-3 longacid, fatty acid, and 2 per cent for the w6 long-renal fatty acid. 7. Acid pentaenoic acid must not be higher than pre-coagesoic acid. 8. In addition to lactose-lactose, malt-styled and partially hydrolyzed glutenic dye may be used; sakharose and fructose-only in the initial and subsequent mixtures on the basis of partially hydroalized proteins and in subsequent partially adapted mixtures; the contents of the sugar and/or fructose or their sum shall not exceed 20% of the total carbohydrates; glucose and glucose syrup only in the initial and subsequent mixtures on the basis of partially hydroalized proteins in a number not exceeding 14 grams per litre; the carbohycrate may include the [ [ prebiotics]] galactoctooligosacharides and fructooligosaccharides (not more than 0.8% of the mass of the product) and lactulose. 5. Specialized Products for Children's Diet Early Age (100 ml Ready for Product Use) | ------------ | ---------------------------------------------------- | | Criterion and | | --------------------------------- | ------------------ | | | Norrimed | | ------------ | --------------------------------- | ------------------ | | Low-Lactose and non-lactose products | | ------------ | --------------------------------- | ------------------ | | Bellock | 1.2-2.1 g | + | | ------------ | --------------------------------- | ------------------ | | Taurin | No more than 8.0 mg |-| | ------------ | --------------------------------- | ------------------ | | L-carnil | Not more than 2.0 mg (when entering) |-| | ------------ | --------------------------------- | ------------------ | | Fat | 3.0-4.0 g | + | | ------------ | --------------------------------- | ------------------ | | Lo-left | 14-20% of fatty | | | acid | | | | --------------------------------- | | | | 400-800 mg | | | ------------ | --------------------------------- | ------------------ | | Uglesophage|6.5-8.0 g | + | | ------------ | --------------------------------- | | ------------------ | | Lactose | | + | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------------------------- | ------------------ | | | Not more than 0.01 g | + | | | | | | | | | | ------------ | --------------------------------- | --------------------------------- | ------------------ | 6. Feeding products and products for early childhood (100 ml or 100 grams of ready-to-use products) | ------------------- | --------------------------------------------- | | Criterion and | Permitted level | | metric | --------------------------------- | ----------- | | -- | | | | | | | | | | ------------------- | ------------------------------- | ----------- | --------------------------- sterilized, sterilized, ultra-pasteurized | |drinking, including enriched, cream sterilized | | drinkable | | ------------------- | ------------------------------- | ----------- | | White: | | | | ------------------- | ------------------------------- | --------------------------- | |milk | 2.8-3.2 g | + | | ------------------- | --------------------------------- | --------------------------------- | ----------- | |cream | At least 2.6 g | + | | ------------------- | --------------------------------- | ----------- | | Jir: | | | | ------------------- | --------------------------------- | ----------- | |milk | 2.0-4.0 g | + | | ------------------- | --------------------------------- | ----------- | |cream | 10.0 g | + | | ------------------- | --------------------------------- | ----------- | ----------- | ash | 0.6-0.8 g |-| | ------------------------------- | --------------------------------- | ----------- | | Mineral | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------------- | --------------------------------- | ----------- | ----------- | calcium in milk | Not less than 100 mg |-| | ------------------- | --------------------------------- | ----------- | ----------- | | dairy products, including fruit and (or) vegetable | | | | ------------------- | ------------------------------- | ----------- | | 2.0-3.2 g, | + | | | Not more than 4.0 g for | | | | | | | ------------------- | ------------------------------- | --------------------------------- | ----------- | | 2.0-4.0 g | + | | ------------------- | ------------------------------ | ----------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------------- | --------------------------------- | ----------- | | Calcium | Not less than 60 mg |-| | ------------------- | ------------------------------- | ----------- | | Acidity | Not more than 110 degrees Turner |-| | | ------------------- | --------------------------------- | ----------- | | Thunicorn and products based on it Dairy products, | | including with fruit and (or) vegetable components | | ------------------- | --------------------------------- | ----------- | | 7-17 g | + | | ----------------| ------------------------------- | ----------- | | Jair | 3-10 g | + | | ------------------- | --------------------------------- | ----------- | ----------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------------- | | ------------------- | ------------------------------- | ------------------------------- | ------------------------------- | ------------------------------- | | ------------------------------- | | | | | | substances | | | | | | ------------------- | --------------------------------- | ----------- | | | | | | | | | | | ------------------- | ------------------------------- | ------------------------------- | --------------------------------- | | | ------------------- | ------------------------------ | ----------- | | [ [ Soft]] | | ------------------- | ------------------------------- | ----------- | 7-17 g | + | | ------------------- | --------------------------------- | --------------------------------- | ----------- | | Jair | Not more than 10 g | + | | ------------------- | ------------------------------- | ----------- | | A total of 12 g | | Not more than 10 g | | | | | | | | | | | | | | ------------------- | ------------------------------- | ------------------------------- | --------------- | ------------------------------- | ------------------------------- | ----------- | | ----------- | | Salt cook | Not more than 10 g | | 0.2 g (entering) |-| | ------------------- | --------------------------------- | ----------- | | Mineral | | substances: | | | | ------------------- | --------------------------------- | ----------- | | | | | | | | | | | | | | | | | | | | | | | | --------------- | ------------------------------- | ------------------------------- | --------------------------------- | | | ------------------- | ------------------------------ | ----------- | | Milk dry (100 ml of restored product) | | | | ------------------- | --------------------------------- | --------------- | | | | | | | ------------------- | --------------------------------- | ----------- | | 2.0-4.0 g | + | | ------------------- | --------------------------------- | ----------- | | Mineral | | substances: | | ------------------- | --------------------------------- | ----------- | | calcium | Not less than 100 mg |-| | ------------------- | --------------------------------- | ----------- | | Dry (100 ml of restored product) and liquid dairy products | |dairy and milk-containing drinks (for children older | |six months) | | ------------------- | ------------------------------- | ----------- | | Less than 1.8 g | + | | ------------------- | --------------------------------- | ----------- | | W1.0-4.0 g | + | | ------------------- | ------------------------------ | ----------- | | Carbon | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------------------------- | ------------------------------- | | ----------- | | ------------------------------ | | ------------------------------- | | | | | ------------------- | ------------------------------- | ----------- | | calcium | 90-240 mg |-| | ------------------- | --------------------------------- | ----------- | | Dairy products that require cooties and | | instant (100 g) | | ------------------- | ------------------------------- | ----------- | | Lag | | + | ------------------- | --------------------------------- | --------------------------------- | | ----------- | | Beelock | 12-20 g | + | + | | | ------------------- | --------------------------------- | ----------- | | | | Not less than 7.0 g in porridge, | + | | required restore complete | | | | and partially divorced | | | | | ------------------- | --------------------------------- | ----------- | | 10-18 g | + | + | | | | --------------------------------- | ----------- | | | Not less than 5.0 g in porridge on | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | Vegetable Oil | | | ------------------------------- | ----------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | at least 0.5 g per | | | | | | | | | | | | | | | | ------------------------------- | --------------------------------- | --------------------------------- | ------------------------------- | | ----------- | | ----------- | | Carbon, in volume | 60 \ | Not more than 20 g | | | ------------------- | --------------------------------- | ----------- | _____________ 1 > It is possible to replace a sugarosis of not more than 5 grams. <2> Replacement of sugarosis of the fructose with not more than 3 grams is allowed. <3> Defecarsis of fructose sugarosis in the number of not more than 10 g. (Annex 13 in the wording of Federal Law dated 22 July 2010. N 163-FZ ____________ Federal Law "On amendments to the Federal Law" Technical Regulations for milk and dairy products ") Physico-chemical indicators of identification of children's dairy products for children of pre-school age and children school age 1. Milk drinking, drinking, milk, dairy products <1>, dairy drinks (dry and liquid), including enriched (100 ml of ready-to-use product) | ---------------------- | ------------------------------------------ | | Criterion and | Permitted Level | | Metric | ------------------------ | ----------------- | | Normable | Marked | | ---------------------- | ------------------------ | ----------------- | | | | | | ---------------------- | ------------------------ | ------------------------ | ----------------- | |milk, | 2.0-5.0 g | + | | [ [ dairy]], [ [ milk]] | | | ------------------------ | ------------------------ | ------------------------ | less than 2.5 g | + | | ---------------------- | ------------------------ | ----------------- | | not less than 2.5 g | + | | ---------------------- | ------------------------ | ----------------- | | Jair: | | | | | ---------------------- | ------------------------ | ----------------- | -- 1.5-4.0 g | + | | products, drinks on | | | dairy | | ---------------------- | ------------------------ | ------------------------ | ----------------- | | 10-20 g | + | | ---------------------- | ------------------------ | ----------------- | |sour cream | 10-20 g | + | | ---------------------- | ------------------------ | ----------------- | | Corners: | | | | | | ---------------------- | ------------------------ | ----------------- | | | ---------------------- | ------------------------ | ----------------- | |cook <2> | Not more than 10.0 g | + | | ---------------------- | ------------------------ | ----------------- | |milk | No more than 4.7 g | + | | ---------------------- | ------------------------ | ----------------- | |sour cream | Not more than 3.4 g | + | | ---------------------- | ------------------------ | ----------------- | | No more than 3.7 g | + | | ---------------------- | ------------------------ | ----------------- | | Minerals: | | | | | ---------------------- | ------------------------ | ----------------- | | 105-240 mg | + For Enriched | | | ---------------------- | ---------------------- | ------------------------ | ----------------- | _____________ <1> For It is permissible to regulate their physical-chemical indicators of identification by regulatory documents or the technical documents according to which these products are produced. <2> Replacement of the fructose sugarosis of not more than 5 grams is permitted. 2. Raw, semi-approved, soft, and hard for preschool and school-age children (100 g of ready-to-use product) | ----------------------- | ----------------------------------------- | | Criterion and | Permitted level | | ---------------------- | ------------------ | | | | | | | | | | | | | | | | ----------------------- | ----------------------- | ---------------------- | ---------------------- | | Moisted | | Maximum 70% | | | | | ----------------------- | ---------------------- | ---------------------- | | Fat percentage of fat in | Not more than 55% | + | | dry matter | | | | ----------------------- | ----------------------- | ---------------------- | ------------------ | | 0% | + 70% | + | |allowed mass | | | | fraction of grease in dry | | | | | | | ----------------------- | | ----------------------- | | Salt salt | | | | | | | | ----------------------- | ----------------------- | ------------------ | 3. Rhinoceros and products based on it, including with fruit and vegetable components (per 100 g ready for consumption) | ----------------------- | ----------------------------------------- | | Criterion and | Valid tier | | metric | ---------------------- | ------------------ | | | Normable | Marked | | ----------------------- | ---------------------- | ---------------------- | ------------------ | 6.0-17.0 g | + | | ----------------------- | ---------------------- | ------------------ | | Jr | 3.5-10.0 g | + | | ----------------------- | ---------------------- | ---------------------- | | Carbon, in volume | + | | + | | + | | | | | ----------------------- | ----------------------- | ----------------------- | ----------------------- | ---------------------- | | ---------------------- | | Acidity | | | | Turner | | | | ----------------------- | ----------------------- | ---------------------- | ---------------------- | ------------------ | ____________ <1> Replacethe sugarosis of not more than 5 g. (Annex 14 in the federal law dated 22 July 2010. N 163-FZ) ______________ Annex 15 the Federal Law "Technical regulation milk and dairy products" (edited Federal Act "On amendments to the Federal Law" Technical Regulations for milk and dairy products ") Forms of [ [ micronutrients]] allowed for use in production Children's food for early childhood | -------------------- | -------------------------------------------- | | Forms | | -------------------- | -------------------------------------------- | | Vitamins: | | | -------------------- | -------------------------------------------- | | Vitamin A | Retinolacetate, retinolamitat, | | |beta-carotene | -------------------- | -------------------------------------------- | | Vitamin D | | | 2 3 | | -------------------- | -------------------------------------------- | | vitamin | D-alpha-tokenol, DL-alpha-topoferol, | | | D-alpha-ferol acetate | | | -------------------- | -------------------------------------------- | |vitamin B | Thiamin hydrochloride, thiamine bromide, thiamine | | 1 |mononitrate, thiamine chloride | | -------------------- | -------------------------------------------- | |vitamin C | Riboflavin, riboflavin-5-phosphate, sodium | | 2 | | | -------------------- | -------------------------------------------- | |vitamin PP (niqin) | Nicotinamide, nicotine acid | | -------------------- | -------------------------------------------- | | Vitamin B | Pyridoxyn hydrochloride, pyridine-5-phosphate, | | 6 | | | | -------------------- | -------------------------------------------- | |pantothene | D-Pantothenate of calcium, D-pantothenate sodium | |acid | | | | | -------------------- | -------------------------------------------- | | vitamin B | Cyancoalamin, hydrococoamine | | 12 | | | -------------------- | -------------------------------------------- | |folic acid | | (All) | | -------------------- | -------------------------------------------- | | vitamin C | L-ascorbic acid, L-ascorbate sodium, | | | L-ascorbat Calcium, | | | 6-palmitic-L-ascorbic acid | | | (ascorbylpalmitate), potassium acorate | | -------------------- | -------------------------------------------- | | Vitamin C | Phileloon | | -------------------- | -------------------------------------------- | | biotin | D-biotin | | -------------------- | -------------------------------------------- | |choline chloride, choline choline, choline | | -------------------- | -------------------- | -------------------------------------------- | |inuse | | -------------------- | -------------------------------------------- | | Carnithene, L-carnitine of chlorhydrate, | | | L-Carnitin L-tarbate | | -------------------- | -------------------------------------------- | | Mineral salts (element): | | -------------------- | -------------------------------------------- | |calcium | Calcium carbonate, calcium ciwasting (E 333), calcium (E 578), glycerofphosphate (E 383), calcium lactate (E 327), calcium salt (E 327), calcium salt (E 327) acid | | | (E 341), calcium chloride | | -------------------- | -------------------------------------------- | |sodium | sodium chloride, sodium chloride (E 331), sodium chloride, sodium bicarbonate, carbonate, sodium carbonate, sodium salt, sodium salt, sodium salt, sodium salt, sodium chloride | phosphoric acid, sodium hydroxide | -------------------- | ------------------------------------ | | Magnesium | Carbonate magnesium (E 504), magnesium chloride | | (511), magnesium chloride (E 580), magnesium salts (E 343), magnesium (E 518), magnesium (e 329), | | | loss of magnesium (E 345), magnesium oxide, magnesium, magnesium | | -------------------- | -------------------------------------------- | |potassium | potassium | potassium (E 332), potassium acid (E 326), | | | 2493) Potassium carbonate, potassium chloride, potassium chloride, potassium hydroxide | | -------------------- | -------------------------------------------- | | -------------------------------------------- gland (II) (E 579), iron (II) | | acidic 7-aquatic, iron lactate (II) | | (E 585), diphosphate | | (pyrophosphate) | | (pyrophosphate) elementary | | |iron, thymus gland, iron sulfate | | -------------------- | -------------------------------------------- | |copper | copper carbonate, copper, copper, copper (E 519) | | | -------------------- | -------------------------------------------- | |zinc acetate, zinc sulfate, zinc chloride, | | zinc oxide, zinc oxide, zinc oxide | | -------------------- | -------------------------------------------- | | manganese | Carbonate manganese, manganese chloride, citrate | | manganese, manganese, sulfate | | |manganese] | -------------------- | ---------------------------------- | -------------------------------------------- | | * [ [ potassium iodide]], sodium iodide, potassium iodide <1> | | -------------------- | -------------------------------------------- | |selenate | | | -------------------- | -------------------------------------------- | ____________ <1> To enrich the milk for children over two years old. (Annex 15 in the wording of Federal Law dated 22 July 2010. N 163-FZ ____________ Federal Law "On amendments to the Federal Law" Technical Regulations for milk and dairy products ") Valid levels of micronutrients in liquid dairy, dairy of children's food for early childhood age | ------------------------ | ------------------------- | ------------------------- | | -------------- | | Firmware | | | Required | | | | Marking | | ------------------------ | ------------------------- | -------------- | | Adapted milk mixtures (dry, liquid, fresh and | |milk), products based on partially hydrolyzed | |proteins for feeding children from birth to six months | | (initial blends) | | ----------------------------------------------------------------- | | Substances: | | ------------------------ | ----------------------- | -------------- | |calcium | 330-700 mg/l | + | | ------------------------ | ------------------------- | -------------- | |phosphorus | 150-400 mg/l | + | | ------------------------ | ------------------------- | ------------------------- | -------------- | | Calci/phosphorus | 1,2-2.0 |-| | ------------------------ | ------------------------- | -------------- | | 400-850 mg/l | + | | ------------------------ | ------------------------- | -------------- | | sodium | 150-300 mg/l | + | | ------------------------ | ------------------------- | -------------- | | magnesium | 30-90 mg/l | + | | ------------------------ | ------------------------- | -------------- | | copper | 300-600 ug/l | + | | ------------------------ | ------------------------- | -------------- | |manganese | 10-300 ug/L | + | | ------------------------ | ------------------------- | -------------- | |iron | 3-9 mg/l | + | | ------------------------ | ------------------------- | -------------- | |zinc | 3-10 mg/l | + | | ------------------------ | ------------------------- | -------------- | |chloride | 300-800 mg/l | + | | ------------------------ | ------------------------- | -------------- | |iodine | 50 \   μg/L | + | | ------------------------ | ------------------------- | -------------- | |selen|10-40 ug/l | + | | ------------------------ | ------------------------- | -------------- | | ash | 2.5-4 g/l |-| | ------------------------ | ------------------------- | -------------- | | Vitamins: | | | | ------------------------ | ------------------------ | -------------- | | 31000 \   µ g-ex/l | + | | ------------------------ | ------------------------- | | -------------- | |tocoferol (E) | 4-12 mg/l | + | | ------------------------ | ------------------------ | -------------- | |calciferol (D) | 7.5-12.5 ug/L | + | | ------------------------ | ------------------------- | -------------- | | vitamin K | 25-100 ug/l | + | | ------------------------ | ------------------------- | -------------- | |thiamine (B) | 400-2100 ug/l | + | | 1 | | | | ------------------------ | ------------------------- | -------------- | | | 500-2800 ug/l | + | | 2 | | ------------------------ | ------------------------ | -------------- | | pantothenoic acid | + | | ------------------------ | ------------------------- | -------------- | |pyridoxyn (B) | 300-1000 ug/l | + | | 6 | | | | ------------------------ | ------------------------- | -------------- | | 2000-10000 ug/l | + | | ------------------------ | ------------------------- | -------------- | |folic acid (Wc) | 60-350 ug/l | + | | ------------------------ | ------------------------- | -------------- | | cyancoalamin (B) | 1.0-3.0 ug/l | + | | 12 | | | | ------------------------ | ------------------------- | -------------- | | 55-150 mg/l | + | | ------------------------ | ------------------------- | -------------- | |inuse | 20-280 mg/l | + | | ------------------------ | ------------------------ | -------------- | |choline | 50-350 mg/l | + | | ------------------------ | ------------------------- | -------------- | | 10-40 ug/L | + | | ------------------------ | ------------------------- | -------------- | | L-carnitrate | Not more than 20 mg/l (at | + | | | making) | | | ------------------------ | ------------------------- | -------------- | | -------------- | | Not more than 250 ug/L (at | + | | | | ------------------------ | ------------------------- | | ------------------------- | -------------- | yrdin-, |-making) | | | | ------------------------ | | ------------------------ | ------------------------- | -------------- | | subsequent adapted milk mixtures (dry, liquid, fresh | |and sour milk), products on the basis of partially hydrolized proteins older than 6 months | | ----------------------------------------------------------------- | | Mineral substances: | | ------------------------ | ----------------------- | -------------- | |calcium | 400-900 mg/l | + | | ------------------------ | ------------------------- | -------------- | |phosphorus | 200-600 mg/l | + | | ------------------------ | ------------------------- | ------------------------- | -------------- | | Calci/phosphorus | 1,2-2.0 |-| | ------------------------ | ------------------------- | -------------- | |potassium | 500-1000 mg/l | + | | ------------------------ | ------------------------- | -------------- | | sodium | 150-300 mg/l | + | | ------------------------ | ------------------------- | -------------- | | magnesium | 50-100 mg/l | + | | ------------------------ | ------------------------- | -------------- | | copper | 400-1000 ug/l | + | | ------------------------ | ------------------------- | ------------------------- | -------------- | | 10-300 ug/L | + | | ------------------------ | ------------------------- | |-------------- | |iron | 7-14 mg/l | + | | ------------------------ | ------------------------- | -------------- | |zinc | 4-10 mg/l | + | | ------------------------ | ------------------------- | -------------- | | + | | ------------------------ | ------------------------- | -------------- | | iodine | 50-350 ug/L | + | | ------------------------ | ------------------------- | -------------- | |selen|10-40 ug/l | + | | ------------------------ | ----------------------- | -------------- | | ash | 2.5-6 g/l | | | | ------------------------ | ------------------------- | -------------- | |retinol (A) | 400-1000 ug/l | + | | ------------------------ | ----------------------- | -------------- | |tocole (E) | 4-20 mg/l | + | | ------------------------ | ----------------------- | -------------- | | 8-21 ug/l | + | | ------------------------ | ------------------------- | -------------- | |vitamin K | 25-170 ug/l | + | | ------------------------ | ------------------------- | -------------- | |thiamine (B) | 400-2100 ug/l | + | | 1 | | | | ------------------------ | ------------------------- | -------------- | | | 500-2800 ug/l | + | | 2 | | | | ------------------------ | ------------------------- | -------------- | | 3000-14000 ug/l | + | | ------------------------ | ------------------------- | -------------- | | pyridoxin (B) | 400-1200 ug/l | + | | 6 | | | | ------------------------ | ------------------------- | | -------------- | | 3000-10000 ug/L | + | | ------------------------ | ------------------------- | -------------- | |folic acid (Wc) | 60-350 ug/l | + | | ------------------------ | ------------------------- | -------------- | | cyancoalamin (B) | 1.5-3.0 ug/l | + | | 12 | | | | ------------------------ | ------------------------- | -------------- | | 55-150 mg/l | + | | ------------------------ | ------------------------- | -------- |------------------------- | -------- |chline | 50-350 mg/l | + | | ------------------------ | ------------------------- | ------------------------- | | -------------- | | 10-40 μg/l | + | | ------------------------ | ------------------------- | -------- | ---------------------- | | ------ | + | | ------------------------ | + | | ------------------------ | ------------------------- | -------------- | | L-carnitrate | Not more than 20 mg/l (at | + | | | making) | | | ------------------------ | ------------------------- | -------------- | | -------------- | | Not more than 250 ug/L (at | + | | | | ------------------------ | ------------------------- | | ------------------------- | -------------- | yardin-, |-making) | | | ----------------------------------------------------------------- | | ----------------------------------------------------------------- | | Adapted milk mixtures (dry, liquid, fresh and | |sulphuric), products based in part * [ [ protein]] [ [ protein]] year | | ----------------------------------------------------------------- | | Mineral substances: | | ------------------------ | ----------------------- | -------------- | |calcium | 400-900 mg/l | + | | ------------------------ | ------------------------- | -------------- | |phosphorus | 200-600 mg/l | + | | ------------------------ | ------------------------- | ------------------------- | -------------- | | Calci/phosphorus | 1,2-2.0 |-| | ------------------------ | ------------------------- | -------------- | | 400-800 mg/l | + | | ------------------------ | ------------------------- | -------------- | | sodium | 150-300 mg/l | + | | ------------------------ | ------------------------- | -------------- | | magnesium | 40-100 mg/l | + | | ------------------------ | ------------------------- | -------------- | |copper | 300-1000 ug/l | + | | ------------------------ | ----------------------- | -------------- | |manganese | 10-300 ug/l | + | | ------------------------ | ------------------------- | |-------------- | |iron | 6-10 mg/l | + | | ------------------------ | ------------------------- | -------------- | | 3-10 mg/l | + | | ------------------------ | ------------------------- | -------------- | | + | | ------------------------ | ------------------------- | -------------- | | iodine | 50-350 ug/L | + | | ------------------------ | ------------------------- | -------------- | |selen|10-40 ug/l | + | | ------------------------ | ------------------------- | -------------- | | ash | 2.5-6.0 g/l | + | | ------------------------ | ------------------------- | -------------- | | Vitamins: | | | | ------------------------ | ------------------------ | -------------- | | 31000 \   µ g-ex/l | + | | ------------------------ | ------------------------- | | -------------- | |tocoferol (E) | 4-12 mg/l | + | | ------------------------ | ----------------------- | -------------- | | 8-21 ug/l | + | | ------------------------ | ------------------------- | -------------- | |vitamin K | 25-170 ug/l | + | | ------------------------ | ------------------------- | -------------- | |thiamine (B) | 0.4-2.1 mg/l | + | | 1 | | | | ------------------------ | ------------------------- | -------------- | |riboflavin (B) | 0.5-2.8 mg/l | + | | 2 | | | | | ------------------------ | ------------------------- | -------------- | |pantothoic acid | 2.7-14.0 mg/l | + | | ------------------------ | ------------------------- | -------------- | |pyridoxyn (B) | 0.3-1.2 mg/l | + | | 6 | | | | ------------------------ | ------------------------- | -------------- | |niacin (RR) | 3.0-10.0 mg/l | + | | ------------------------ | ------------------------- | -------------- | |folic acid (Wc) | | | | ------------------------ | ------------------------- | -------------- | | cyancoalamin (B) | 1.5-3.0 ug/l | + | | 12 | | | | ------------------------ | ------------------------- | -------------- | | 55-150 mg/l | + | | ------------------------ | ------------------------- | -------- | | | ------------------------ | ------------------------ | -------------- | |choline | 50-350 mg/l | + | | ------------------------ | ------------------------- | -------------- | | 10-40 ug/L | + | | ------------------------ | ------------------------- | -------------- | | L-carnitrate | Not more than 20 mg/l (at | + | | | making) | | | ------------------------ | ------------------------- | -------------- | | -------------- | | Not more than 250 ug/L (at | + | | | | ------------------------ | ------------------------- | | ------------------------- | -------------- | yrdin-, | | | | a|adenosine-, goanosin-and | | | inosyn-5 monophosphates) | | | | ------------------------ | ------------------------- | | -------------- | | Subsequent partially adapted milk mixtures (dry, | |liquid, fresh, and sic) for | | Children aged over 6 months | | | ----------------------------------------------------------------- | | Minerals: | | ------------------------ | ------------------------- | ------------------------- | -------------- | | Calcium | + | | ------------------------ | ------------------------- | -------------- | |phosphorus | | 200-600 mg/l | + | | ------------------------ | ------------------------- | ------------------------- | -------------- | | Calci/phosphorus | 1,2-2.0 |-| | ------------------------ | ------------------------- | -------------- | | 400-1000 mg/l | + | | ------------------------ | ------------------------- | -------------- | |sodium | 150-350 mg/l | + | | ------------------------ | ------------------------- | -------------- | | magnesium | 50-100 mg/l | + | | ------------------------ | ------------------------- | -------------- | | copper | 400-1000 ug/l | + | | ------------------------ | ----------------------- | -------------- | |manganese | 10-650 ug/l | + | | ------------------------ | ------------------------- | |------------------------ |iron | 5-14 mg/l | + | | ------------------------ | ------------------------- | -------------- | |zinc | 4-10 mg/l | + | | ------------------------ | ------------------------- | -------------- | | + | | ------------------------ | ------------------------- | -------------- | | iodine | 50-350 ug/L | + | | ------------------------ | ------------------------- | -------------- | |ash | 2.5-6.0 g/l | + | | ------------------------ | ------------------------- | -------------- | | Vitamins: | | | | ------------------------ | ------------------------ | -------------- | | 31000 \   µ g-ex/l | + | | ------------------------ | ------------------------- | | -------------- | |tocoferol (E) | 4-12 mg/l | + | | ------------------------ | ----------------------- | -------------- | |calciferol (D) | 7-21 ug/l | + | | ------------------------ | ------------------------- | -------------- | | thiamine (B) | 0.4-2.1 mg/l | + | | 1 | | | | ------------------------ | ------------------------- | -------------- | |riboflavin (B) | 0.5-2.8 mg/l | + | | 2 | | | | | ------------------------ | ------------------------- | -------------- | |pantothoic acid | 2.5-14.0 mg/l | + | | ------------------------ | ------------------------- | -------------- | | pyridoxyn (B) | 0.4-1.2 mg/l | + | | 6 | | | | ------------------------ | ------------------------- | -------------- | |niacin (RR) | 3.0-10.0 mg/l | + | | ------------------------ | ------------------------- | -------------- | |folic acid (Wc) | 60-350 ug/l | + | | ------------------------ | ------------------------- | -------------- | | cyancoalamin (B) | 1.5-3.0 ug/L | + | | 12 | | | | ------------------------ | ------------------------- | -------------- | | 55-150 mg/l | + | | ------------------------ | ------------------------- | ------------------------- | -------------- | (Annex 16 in the wording of Federal Law 22.07.2010 N 163-FZ ____________ Application 17 to Federal Law "Technical regulation for milk and dairy products" List of additives and { \cs6\f1\cf6\lang1024 } { \cs6\f1\cf6\lang1024 } { \cs6\f1\cf6\lang1024 } { \cs6\f1\cf6\lang1024 } { \cs6\f1\cf6\lang1024 } { \cs6\f1\cf6\lang1024 } { \cs6\f1\cf6\lang1024 } { \cs6\f1\cf6\lang1024 } { \cs6\f1\cf6\lang1024 } { \cs6\f1\cf6\lang1024 } { \b (In the wording of Federal Law dated 22 July 2010. N 163-FZ) + ----------------------------------------------------------------- + | | | Maximum | | level in | | Food (index) | | | | | | | | | | | | | | | (index) | | | | | + ---------------------------- + ------------------- + ---------------- | | Azot (E 941) | Feeding products | | | Argon (E 938) | | Helium (E 939) | | Documents | | Carbon dioxide (E 290) | | Manufacturer | | + ---------------------------- + ------------------- + ---------------- | | Algic Acid (E 400) | Deserts, pudding | 500 mg/kg | | potassium algiate (E 402) | | Alguinata calcium (E 404) | | | Alhypochlorate sodium (E 401) | | | (individually or in combination) | | | + ---------------------------- + ------------------- + ---------------- | | L-Ascorbilpalmiate (E 304) | Products | 100 mg/kg | | Topoferol concentrate (E 306 mg/kg) | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | Alfa-tocoferol (E 307) | | | | | | | + ---------------------------- + ------------------- + ---------------- | | L-Ascorbic acid | Products based on | 200 mg/kg | | (E 300) |cereals, | | | L = calcium (302) calcium (302) |containing fat, | | | L-ascorp of sodium (E 301) |including | | | (individually or as [ [ biscuits]] and [ [ biscuits]]) | | | + ---------------------------- + ------------------- + ---------------- | | potassium hydroxide (E 525) | Feeding products | | | | | | | | | | | | | | | | | | | | | | | | | | | In accordance with | | calcium trioxide (E 526) | | [ [ sodium hydroxide]] (E 524) | | | active acidity) | | | + ---------------------------- + ------------------- + ---------------- | | Goose gum (E 412) | Feeding products | 10 g/kg | | Gummiarabic (E 414) | | | | | (E 410) | | (E-415) | | (E 415) | | | | | | | | | | [ [ Pekate]] (E 440) | | | | (separately or in | | combinations) | | | + ---------------------------- + ------------------- + ---------------- | | Ammonium carbonate (E 503) | Feeding products | In accordance with | | potassium carbonate (E 501) | | Sodium carbonate (E 500) | | (only as a manufacturer) | | divider) | | | + ---------------------------- + ------------------- + ---------------- | | Calcium carbonate (E 170) | Products Feeding | In accordance with | | (only for regulation | | active acidity) | | documents | | | + ---------------------------- + ------------------- + ---------------- | | Limonic acid (E 330) | Feeding products | B qty (E 332) | | Qitrates of potassium (E 332) | | Calcium bitrates (E 333) | | Cetrates of sodium (E 331) | | manufacturers | | (single|single|single|combinations only) | | | + ---------------------------- + ------------------- + ---------------- | | Modifications starch: | Feeding products | 50 g/kg | | Distarchal (E 1422) | | | | Diekorahmalphosphate | | | | Cacetate (E 1414) | | | | (E 1420) | | (E 1451) | | | | Cranch) | | oxidized (E 1451) | | Oxygenated (E 1451) | | | | Diekrahmalphosphate (E 1412) | | | [ [ Mykrahmal phosphate (E 1410) | | | Krahmal's oxidized (E 1404) | | separately or in | | | | combinations) | | | + ---------------------------- + ------------------- + ---------------- | | Lactic acid (E 270) | Feeding products | In accordance with | | Lactation (E 326) | | | | | | | | | | | | * | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | [ [ calcium | Lactation]] (E 326) | | Sodium Lucatate (E 325) | | | | | | acidity | | | + ---------------------------- + ------------------- + ---------------- | | hydrochloric acid (E 507) | Feeding products | In accordance with | | | | | | | | | | | | | | | producers | | | | + ---------------------------- + ------------------- + ---------------- | | Acid (E 260) | Products Feeding | In accordance with | | Acetate (E 261) | | | | Acetate calcium (E 387) | | | | Asetate of sodium (E 262) | | | | (separately or in | | combination only for | | | | acidity) | | | | + ---------------------------- + ------------------- + ------------------- + ---------------- | |about-phosphoric acid (E 339) | Feeding products | 1 g/kg | | (addition of phosphate in | (except for meat and | |recalculations) | | | 2 5 |fish | | 2 5 |semi-finished products and | | | | | [ [ acidity]] | | | + ---------------------------- + ------------------- + ---------------- | | (E 296) | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | + ---------------------------- + ------------------- + ---------------- | | Aramatians | Natural products | Feeding products | | | | | | technical | | | | | | | | + ----------------------------------------------------------------- + _____________ * For production Feeding products can be used only L (+)-forms of milk, wine, apple acids and their salts. ** For the production of dairy products, the use of L (+) is the lactic acid produced by non-pathogenic and non-tokenized strains of micro-organisms. Note. It is permissible to use food additives in the manufacture of baby foods as part of another product. The contents of gum arabic (E 414) in such products shall not exceed 150 g/kg, silicon dioxide (E 551)-10 g/kg. Vitamin B is permitted to receive a child's 12 feed (E 421) when using it as a solvent-medium, and the contents of vitamin B should not exceed 12 1 mg/kg mannita. The formulations of the polynassaturated fatty acids are allowed to receive sodium ascorp (E 301). Income from other products should not exceed 10 mg/kg for gum arabic, 75 mg/kg bw/day for sodium acetate. _____________ Appendix 18 to Federal Law "Technical regulation for milk and dairy products" Limit on dietary value deviations finished product on label marking, from actual values of food value + ----------------------------------------------------------------- + | Values in food value | Limit | | finished product | deviations, +-| + --------------------------------- + ------------------------------- | | Beers, fats, carbohydrated, sugar, | | | | organic acids, alcohol, | | + --------------------------------- + ------------------------------- + ------------------------------- | |less than 10 g 100 g product | +-10% | + --------------------------------- + ------------------------------- | | 10-40 g per 100 g product | + 15% | + --------------------------------- + ------------------------------- | |more than 40 g per 100 g product | +-6 g | + --------------------------------- + ------------------------------- | | Sodium, magnesium, calcium, phosphorus, | +-20% | +-20% | |iron, zinc, vitamins C, B, | | | 1 | | B, B, pantothenate, | | | 2 6 | | | + --------------------------------- + ------------------------------- | | Vitamins A, D, E, folium | +-30% (excluding exaggerated | |acid, B, bioine, iodine content with | | 12 |production of finished product) | + ----------------------------------------------------------------- + Note. The actual mass of fat, proteins, carbohydrated, organic acids, alcohol, fibre, vitamins and minerals must meet the requirements of regulatory documents or technical documents or standards (Note padded-Federal law , 22.07.2010. N163-FZ) _____________