On Amendments To The Federal Law "technical Regulations On Milk And Dairy Products"

Original Language Title: О внесении изменений в Федеральный закон "Технический регламент на молоко и молочную продукцию"

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Expired-the Federal law dated 02.05.2015 g. N 126-FZ RUSSIAN FEDERATION FEDERAL LAW on amendments to the Federal law "technical regulations on milk and dairy products" adopted by the State Duma July 7, 2010 years approved by the Federation Council July 14, 2010 years Article 1 amend the Federal law dated June 12, 2008 year N 88-FZ "technical regulations on milk and dairy products" (collection of laws of the Russian Federation , 2008, N 24, art. 2801) as follows: 1) part 2 of article 2 shall be amended as follows: "2. the list of milk and dairy products, which are the objects of technical regulation of this federal law includes: 1) raw milk, raw milk and raw cream;
2) dairy products, including: a) dairy products;
b) dairy composite products;
) molokosoderzhashhie products;
g) baby foods, milk based infant formula (including dry milk mix), dairy drinks (including dry milk drinks) for infants, milk porridge;
d) by-products of the processing of milk;
3) functionally necessary components. ";
2) in article 4: (a)) paragraph 5 shall be amended as follows: "5) molokosoderzhashhij product is a food product made from milk and/or milk products and/or by-products of milk and Nondairy components in accordance with the technology, which provides for the replacement of butterfat in the amount of not more than 50 per cent of the fat phase exclusively substitute for milk fat protein, and allow the use of nemolochnogo origin is not to replace milk protein with a dry matter content of dry substances in the finished product is not less than 20 per cent; ";
b) paragraph 25 shall be amended as follows: ' 25)-fermented milk product dairy product or milk composite product produced through the use of leading to a decrease in the indicator active acidity (Ph) and coagulation of protein fermentation of milk and/or milk products and (or) their mixtures using manufacture of microorganisms, with the addition of not to replace their parts milk Nondairy components (before or after fermentation) or without adding such ingredients and containing Live Starter micro-organisms in quantities established in annexes 4, 6, 8 and 12 of the present Federal law; ";
in) in paragraph 26, the words "water or without adding" were replaced by the words "water, salt or without adding them";
g) in paragraph 38, the word "crumbly" deleted;
d) item 70 should read "70) ice cream-ice cream (dairy product or milk composite product), milk fat fraction which ranges from 12 to 24 per cent;";
(e)) paragraph 72 shall be amended as follows: "72) ice cream with vegetal fat ice cream (molokosoderzhashhij product), mass fraction of fat which is not more than 12 per cent";
f) paragraph 78 shall be amended as follows: "78) product termizirovannyj milk processing, pasteurised, sterilised or ul'trapasterizovannyj is a product of milk processing, undergone heat treatment and the appropriate requirements of this federal law valid levels of microorganisms in such product;";
w) item 102 shall read as follows: "102) low fat dairy product-dairy product produced from skimmed milk and/or buttermilk and/or whey and/or manufactured products on their basis";
and shall be amended with paragraph 103) as follows: "103) raw skim milk-skim milk, not subjected to heat treatment at a temperature of more than 45 degrees Celsius;";
to supplement paragraph 104) as follows: "104) enriched with milk-drinking milk, in which to improve its nutritional value introduced advanced, separately or in combination, substances such as milk protein, vitamins, micro-and macronutrients, dietary fiber, polyunsaturated fatty acids, phospholipids, Prebiotics;";
l) shall be amended with paragraph 105 as follows: "105) condensed with sugar whole milk-concentrated or sweetened condensed milk product with sugar, milk solids fraction of which is not less than the 28.5 percent, fraction of total mass of protein in dry defatted milk substances-not less than 34 percent and fat content of not less than 8.5%";
m) shall be amended with paragraph 106 as follows: "106) condensed with sugar skim milk-concentrated or sweetened condensed milk product with sugar, milk solids fraction of which is not less than 26%, protein fraction in dry defatted milk substances-not less than 34 percent and fat-not more than 1 per cent";
n) shall be amended with paragraph 107., to read: "107) sweetened condensed cream-concentrated or sweetened condensed milk product with sugar, milk solids fraction of which is not less than 37%, protein fraction in dry defatted milk substances-not less than 34 percent and fat content of not less than 19 per cent";
about) shall be amended with paragraph reading: "108 108) cream-dry milk product, fraction of total mass of solids in the milk which is not less than 95 per cent mass the proportion of protein in dry defatted milk substances-not less than 34 percent and fat content of not less than 42 per cent ";
p) shall be amended with paragraph reading: "109 109) batch of dairy products-a set of units of homogeneous composition and quality, having the same name, located in uniform packaging, produced by the same manufacturer under one and the same technical document on the abatement equipment and with the same date of manufacture (except for parties of dairy products, while at the same time provided for the assessment of its conformity with the confirmation when the requirements of this federal law). Under the party of dairy products for the purpose of certifying its compliance with the requirements of this federal law refers to the aggregate of the units of a product that has the same name, produced by the same manufacturer in the same conditions, in accordance with the same technical document and at the same time provided for the assessment of its relevance during the confirmation. ';
3) in article 5: (a)) the name shall be reworded as follows: "article 5. Security requirements for raw milk, raw milk, raw cream ";
b) part 1, after the words "raw milk" add the words "raw milk";
in) part 8, after the word "milk" add the words "raw milk";
g) part 9, after the word "milk" add the words "raw milk";
d) part 10, after the word "milk" add the words "raw milk";
4) in article 6: (a)) the name shall be reworded as follows: "article 6. Requirements for special technological processes of production, storage, transport, disposal of raw milk, raw milk and raw cream ";
b) part 1 shall be amended as follows: "1. Special technological processes used in the production of raw milk, accommodation, feeding, milking animals, the conditions of collection, cooling, storage, raw milk, raw milk, raw cream must comply with the legislation of the Russian Federation on animal health.";
in) part 3 shall be amended as follows: "3. the storage of raw milk, raw milk (including the period of storage of raw milk used for the separation) at a temperature of 4 degrees Celsius plus or minus 2 degrees Celsius for no more than 36 hours from the time the carriage, storage raw cream at a temperature of no higher than 8 degrees Celsius for no more than 36 hours from the time of transportation, except for the storage of raw milk , raw milk (including the period of storage of raw milk used for the separation), raw cream intended for the production of baby food milk based (for young children), dairy blends (including dry milk mixtures), dairy drinks (including dry dairy beverages), dairy Kas, which should be stored at a temperature of 4 degrees Celsius plus or minus 2 degrees Celsius is not more than 12:00 am time-sensitive transportation. ";
g) part 4 shall be reworded as follows: "4. the preliminary thermal treatment, including pasteurisation, raw milk, raw milk, raw cream manufacturer in the following cases: 1) of acidity of raw milk, raw milk from 19 degrees to 21 degrees Turner, acidity of raw cream from 17 to 19 degrees Turner;
2) storage of raw milk, raw milk, raw cream more than 6:00;
3) transport of raw milk, raw milk, raw cream, the duration of which exceeds the period of storage, but not more than 25 per cent. ";
d) part 5, after the words "milk," add the words "raw milk, raw cream,";
e) part 6, after the word "milk" add the words "raw milk";
f) part 7 shall be amended as follows: "7. During transport of refrigerated raw milk, raw milk, raw cream to place recycling until the beginning of their processing temperature of these products must not exceed 10 degrees Celsius. Raw milk, raw milk and raw cream, do not meet the established requirements to their temperature shall be subject to immediate recycling. ";
w) part 8 shall read as follows: "8. transport of raw milk, raw milk, raw cream takes place in containers with tightly sealable lids made of materials permitted for contact with milk federal body of executive power executing control functions (supervision) in the field of sanitary-epidemiological welfare of population, consumer protection, and sealed. The vehicles must be provided with temperature in accordance with the requirements of this federal law. ";
and) part 9 shall be amended as follows: "9. the storage and transportation of raw milk, raw milk and raw cream accompanied by a declaration of conformity and the information provided for in article 24 and 23 parts 36 hereof.";
k) part 10 shall be amended as follows: ' 10. Storage of raw milk, raw milk, raw cream, as well as milk, skimmed milk, cream, subjected to preliminary thermal treatment (including pasteurization) before processing is carried out by the manufacturer of the milk products in individual marked containers at a temperature of 4 degrees Celsius plus or minus 2 degrees Celsius. ";
l) part 11, after the words "milk" add the words "raw milk";
5) part 7 of article 7 shall be amended as follows: "7. it is not allowed the use of food additives and flavourings, except for functionally necessary components in the manufacture of dietary products and national dairy products that are fermented milk products (except dairy compound products).";
6) article 9: a) in the first subparagraph of paragraph 6, the words "from 77 to 100" were replaced by the words "from 77 to 120";
b) paragraph 20 shall be amended as follows: "20) cooling process of lowering the temperature of milk and its products to a level which is suspended development in these microorganisms and oxidation processes. Cooling affected by provisional heat-treated milk and its products (with the exception of ice cream, cheeses, dairy products, cheese, processed cheese products, dry, concentrated, condensed, sterilized milk products) is carried to a temperature not exceeding 6° c for no longer than two hours; ";
in para 25) shall be amended as follows: "25) restoration process used in the manufacture of dairy products recovered. Restoration is carried out by mixing drinking water with dry, concentrated or condensed milk processing product to achieve the appropriate organoleptic and physicochemical properties of a product; ";
g) paragraph 27 shall be amended as follows: "27) whipping process used in the production of whipped milk products and accompanied by an increase in their volume";
7) article 14: and) part 3 shall be amended as follows: "3. the products of milk based infant foods refers to foods baby food (with the exception of dairy blends (including dry milk mixtures), dairy drinks (including dry dairy beverages), milk porridge) made from cow's milk or milk with the addition of other farm animals produce milk processing and (or) their parts milk or without adding them to the , as well as adding Nondairy components not more than 50 per cent of the total mass of such finished product or without adding them. ";
b) part 5 shall be amended as follows: "5. the adapted milk mixture (milk substitute) refers to baby foods for young children, produced in liquid or powder form cow's milk or milk and other farm animals as close to its chemical composition to female milk to meet the physiological needs of children in the first year of life and energy necessary.";
in) part 6 shall be amended as follows: "6. the products foods refers to baby foods in the diet of children entered the first year of life as a supplement to female milk, it substitutes or subsequent milk mixtures and products made on the basis of animal and/or vegetable origin with age physiological characteristics of child organism.";
g) part 7 shall be amended as follows: "7. follow-up milk mixture shall be understood to be adapted (as close to the chemical composition of milk) or partially adapted (partially approximate chemical composition to female milk) mixture, made on the basis of milk cow's milk or other agricultural animals and intended for children over the age of six months, in conjunction with the products foods.";
d) part 11 worded as follows: ' 11. Under milk cereals, ready-to-eat and dry milk cereals (recoverable until cooked at home by breeding a drinking water) refers to baby foods for young children produced from different types of cereals and (or) flour, milk, and (or) dairy products, and (or) milk products with the addition of Nondairy components or additions, with a mass fraction of solids in milk dry substances of ready-to-eat product is not less than 15 per cent. ";
e) Supplement part 14 to read as follows: "14. Under the baby food products on the basis of full or partial protein hydrolysates refers to baby foods made from exposed respectively full and partial hydrolysis of protein of cow's milk and/or milk proteins of other farm animals. ";
f) Supplement part 15 to read as follows: "15. Under gluten-free products in baby food refers to the specialized baby foods, gluten content of which does not exceed 20 milligrams per kilogram this ready-to-eat product. ";
w) Supplement part of the 16 to read as follows: "16. Under dairy drinks to young children refers to products baby food, ready to eat, made from raw milk and/or dairy products with added ingredients or Nondairy without adding them, with subsequent heat treatment (pasteurization) and meet the physiological needs of children of early age. ";
and supplement part 17) as follows: ' 17. Under the dry milk drinks for infants refers to dry baby foods for young children made of cow's milk and/or dairy products with added ingredients or Nondairy without additions, with a mass fraction of solids in milk dry substances, the finished product is not less than 15 per cent and meet the physiological needs of children of early age. ";
to complement part 18) as follows: "18. Under dry fermented milk formula for children of early age refers to dry dairy mixes for young children produced by applying leading to a decrease in the indicator active acidity (Ph) and coagulation of milk proteins using micro-organisms manufacture (without using organic acids), and then add the dry milk mixture of living microorganisms in the manufacture the number established in annex 6 to this federal law, or without adding them and appropriate set application 6 to the present Federal law. ";
8) article 15 supplement Part 13 to read as follows: "13. This article shall apply also to the milk mixture (including dry milk mix), dairy drinks (including dairy beverages), milk paps. ";
9) article 16 supplement part 7 to read as follows: "7. This article shall apply also to the milk mixture (including dry milk mix), dairy drinks (including dairy beverages), milk paps.";
10) article 17: (a)) part 10 shall be amended as follows: ' 10. When implementing a raw milk on retail markets (including agricultural markets) by filling out a transport or other packaging vendors (legal entities and natural persons, including individual entrepreneurs) are obliged to present consumers with documents issued by the body of the Executive power of the constituent entities of the Russian Federation, authorized the holding of State control (supervision) in the field of animal health and the safety of raw milk, as well as to bring to consumers information on the need for mandatory boil raw milk. When implementing a pasteurized milk on retail markets (including agricultural markets) by filling out a transport or other packaging vendors (legal entities and individual entrepreneurs) are required to submit a declaration of conformity and bring to consumers information on the need for mandatory boiling pasteurized milk. ";
b) Supplement part of 12 to read as follows: "12. When the supply of raw milk, raw milk, raw cream on molokopriemnye or in organizations engaged in industrial dairy processing, legal entities and natural persons, including individual entrepreneurs have documents issued by the body of the Executive power of the constituent entities of the Russian Federation, authorized the holding of State control (supervision) in the field of animal health and the safety of raw milk on the basis of the results of veterinary preventive measures in accordance with the legislation of the Russian Federation on animal health. The period of validity of such documents is established depending on the results of these activities and their periodicity. ";
to complement part 13) to read as follows: "13. Realization of raw milk, raw milk, raw cream destined for industrial processing must be accompanied by a declaration of conformity. ';
11) in article 25: (a) 2 part 2) paragraph shall be reworded as follows: "2), the federal body of executive power that exercises control functions (supervision) in the field of sanitary-epidemiological welfare of population, consumer protection, the executive authorities of the constituent entities of the Russian Federation, authorized the holding of State control (supervision) in the field of veterinary medicine";
b) in paragraph 10 of part 10, the words "health certificate" should be deleted;
12) in part 2 of article 26: a) the first paragraph after the word "milk" add the words "raw milk";
b) paragraph 2, after the word "milk", add the words "raw milk and";
13) article 28: (a)) paragraph 1 shall be amended as follows: "1) production processes, storage, transportation, sale, disposal of raw milk and dairy products of nonindustrial production (milk products made by individuals at home and (or) in private farms and intended to be sold in markets (including agricultural markets), process, transportation, sale, disposal of raw milk, raw cream-executive authorities of the constituent entities of the Russian Federation authorized to conduct the State control (supervision) in the field of veterinary medicine ";
b) paragraph 3 shall be set forth in the read: "3) milk and its products at the stage of their treatment, and in the case of recognition of the reliability of information on non-conformity of these products with the requirements of this federal law at the time of their production, including: a) raw milk dairy products and nonindustrial production-executive authorities of the constituent entities of the Russian Federation, authorized the holding of State control (supervision) in the field of veterinary medicine;
b) products of industrial processing of milk produced by legal persons, individual entrepreneurs-federal body of executive power executing control functions (supervision) in the field of sanitary-epidemiological welfare of the population, protection of consumer rights. ";
14) in part 2 of article 30, the words "as well as foreign legal entities and physical persons" should be replaced by the words "as well as foreign legal entities and foreign natural persons";
15) article 31: and) part 2, after the word "milk" add the words "raw milk";
b) part 3 shall be amended as follows: "3. When declaring the conformity of the party drinking milk or milk products the period of validity of the Declaration of conformity must comply with the shelf life of these products.";
in) 7: paragraph 8 shall read as follows: "8) documents confirming the Organization and implementation of production control by the manufacturer, the exercise of State control over the manufacturer and submitted by: a) the executive authorities of the constituent entities of the Russian Federation, authorized the holding of State control (supervision) in the field of veterinary medicine, against raw milk;
b) Federal body of executive power executing control functions (supervision) in the field of sanitary-epidemiological welfare of population, consumer protection, dairy products if you are using any schema declaration of conformity these products, except 5 d scheme ";
in paragraph 9, the words "health certificate" should be deleted;
16) in paragraph 7 of part 6 of article 32, the words "health certificate" should be deleted;
17) in article 33: and) part 1 shall be amended as follows: "1. The attestation of conformity of raw milk, raw milk, raw cream requirements of this federal law shall be carried out by legal entities and individual entrepreneurs in the form of a declaration of compliance with any of the schemes provided for in this federal law.";
b) part 2 shall be amended as follows: "2. The Declaration of conformity of raw milk, raw milk, raw cream requirements of this federal law was adopted by legal entity or individual entrepreneur, collecting milk at milk-reception points, including natural persons, provided that they comply with the requirements of the legislation of the Russian Federation on animal health, the requirements of article 5 of this federal law and in the light of the results of research (testing) animal health the bodies of the Executive power of the constituent entities of the Russian Federation, authorized the holding of State control (supervision) in the field of veterinary medicine. Period of validity of the said Declaration to be installed is not more than one year. ";
Part 2 Supplement)-1 to read as follows: "2-1. In cases of non-raw milk on the stages of its production, or storage, or transport, or implement, raw milk, raw cream at stages of their transportation or the implementation of the requirements of this federal law to the safety of these products, as well as appearances on the territory in which the milk is collected, diseases of agricultural animals, when using raw milk, raw milk, raw cream restricted or prohibited , the Executive authority of the Russian Federation, authorized the holding of State control (supervision) in the field of veterinary issues a precept to suspend implementation of or supply such products in accordance with the legislation of the Russian Federation. While this Declaration ceases. ";
g) Supplement part of 7 as follows: "7. Raw Milk and dairy products of nonindustrial production undertaken by individuals in markets (including agricultural markets), are not subject to mandatory conformity attestation requirements hereof.";
18) article 35: (a) item 4 of part 2) add the words ", including cheese and products based on it";
b) part 3 shall be amended as follows: "3. Baby foods milk based for preschoolers and school-age children should be issued only packaged in airtight packaging. Liquid foods milk based infant food for preschoolers and school-age children should be issued in packaging with a volume of not more than 2 litres, pasty foods baby food-no more than 200 grams (for direct consumption portions). ";
19) in article 36: a) part 3: in paragraph 2, the word "products"; replace the words "products. Is allowed to indicate the registered address of the producer of milk or dairy products imported into the territory of the Russian Federation, in the national language of the country of location of the manufacturer and the name of the country in Russian; ";
paragraph 3 shall be supplemented with the words "if available";
paragraph 4 shall be supplemented with the words "(if necessary)";
item 13 shall be amended as follows: "13) warning labels or positioning marks-" keep away from sunlight, "" temperature Limit "," protect from moisture "(applied selectively if necessary).";
b) part 4 shall be reworded as follows: "4. When wrapping packing or packaging of dairy products with transparent protective polymeric materials is allowed without markings. In this case, information for consumers is located on the labels of consumer packaging information. ";
in part 6) complement the proposals as follows: "the order of words when specifying the relevant concepts, stipulated in article 4 hereof, names of milk and its products in their marking is not regulated (for example," milk "," milk "," butter "," butter "and similar notions). Allowed not to apply the name butter of the notion of "sweet" butter, "unsalted", describing the features of the technology of its production, if butter is not used leaven and salt. ";
g) part 14 supplemented by the following sentence: "If you specify the names of of fermented milk product produced in accordance with production of kefir, using sourdough, cooked on pure cultures of lactic acid microorganisms and yeasts in the marking of this product should be used the words" kefir product "as a phrase, inflicted the same font.";
d) part 20 shall be amended as follows: "20. Marking of milk products must not contain names, which include the concepts established by this federal law for milk and dairy products (including words or portions thereof included in these concepts, their various combinations in product trade names and manufacturers, labels, advertising or other purposes, which might mislead consumers). ";
e) Supplement part 20-1 as follows: "20-1. The names of foods, non-molokosoderzhashhim products are not allowed to use the concepts established by this federal law for milk products. Names of food products, non-dairy or milk constituents, or product containing milk preservation products and manufactured with the addition of milk and/or milk products, specify the terms used in the food industry (for example, "jelly", "cream", "Paste", "pudding"), starting with an indication of the main component compounding, after which placed the notion (at the discretion of the manufacturer), characterizing the dairy product that has been added (e.g., "dumplings with cottage cheese," "nutty cream with sour cream" "fruit pudding with cream", "chocolate"). ";
f) Supplement part 22-1 to read as follows: "22-1. Marking of milk ice cream, creamy ice cream, cream, sour cream, ice cream with vegetable fat must contain the name of the product, appropriate concepts established by paragraphs 68-72 article 4 hereof. When marking this product on the front side of consumer packaging indicates the full name of this product have the same font. ";
w) Part 23: first paragraph shall be reworded as follows: "23. Raw milk, raw milk, raw cream, sold by legal entities, natural persons, including individual entrepreneurs for recycling (except for deliveries to molokopriemnye points), must be accompanied by commodity and transport documents containing the following information: ";
paragraph 2 shall be amended as follows: "2) identify indicators (with the exception of milk solids) of these products (for legal entities and individual entrepreneurs)";
and part 24) after the words "milk," add the words "raw milk";
k) part 25: paragraph 1 shall read as follows: "1) names of such products using the concepts referred to in articles 4 and 14 of the Federal law, and compliance with the requirements for their application installed in this article";
paragraph 2 shall be amended as follows: "2) percentage of fat (except skim milk products, cheese, cheese products, processed cheese, processed cheese products), fat content recalculated to dry substance in percentage for cheese, cheese products, processed cheese, processed cheese products. When applied to consumer packaging labelling of products made from whole milk, you can specify the mass share of fat, using the word "from", "to" percentage with more information about mass percentage body fat percentage for each consignment of such products in any way possible, using one of the font sizes provided by paragraph 2 of article 37 of this federal law, labelling, dry baby food milk based, powdered infant formula, dry milk drinks, dry milk porridge is allowed to indicate a mass fraction of fat in grams, after the words "nutritional value"; ";
paragraph 13, after the words "date of manufacture" supplemented by the word "()";
paragraph 18 should read: "18) is not allowed to use the notion of" milk "on consumer packaging in denominations of milk and products of its processing in case of use in their production of dried whole milk powder, skimmed milk powder;";
supplement paragraph 19 to read as follows: "19) information on the use of non-dairy fats in the manufacture of milk products in accordance with the technology, which provides for the replacement of milk fat fats nemolochnogo origin (except for creamy vegetable spreads), hosted together with the full name of the type of milk products (e.g.," cream product with vegetable fat "," cheese with vegetable fat ") on the front side of consumer packaging. ';
l) part 27 worded as follows: "27. Information on the wrapper for cheese or cheese coverage allowed to apply using indelible harmless paint or adhesive and duly authorized to contact dairy products labels or put another way. Cheese, cream cheese, cheese products, processed cheese products shall bear a mark containing the following additional information: 1) assorted characters or names of assorted cheese (cheese "Rossiyskiy", "Uglichsky", "Suluguni" and similar names);
2) kind of main water microflora (at the discretion of the manufacturer) and the nature of the origin of the molokosvertyvajushhih enzyme preparations (for cheese and cheese products). ";
m) part 28 shall be amended as follows: "28. Baby foods, milk based infant formula (including dry milk mix), dairy drinks (including dairy beverages), milk paps, intended to supply infants, in accordance with the terms established by article 14 hereof, shall bear a mark containing the following additional information: 1) recommendations for the use of these products;
2) conditions of cooking these products (if necessary) conditions for storage and use of these products after opening their packages;
3) an indication of the age of the children for whom are these products (you can specify the age of the children using the numbers, without abbreviations of words): a) birth-adapted milk formulas adapted milk mixtures, mixtures based on partial protein hydrolysates;
b) over six months (six months from six months)-subsequent adapted milk formulas, sour milk mixture adapted follow partially adapted milk formulas, partially adapted milk mixture;
in) over six months (six months from six months)-milk drinks, cheese and products based on it;
g) over eight months (from eight months to eight months)-drinking milk (can be used for cooking foods for infants over four months (from four months to four months), with an indication of the labelling of these products information about restrictions on the age of the children, with the destination of these products);
d) over eight months (from eight months to eight months)-drinking cream (use for cooking foods for infants older than six months (six months from six months) with an indication of the labelling of these products information about restrictions on the age of the children, with the destination of these products);
e) over eight months (from eight months to eight months)-yogurt, kefir and other fermented dairy products;
f) older than nine months (from nine months to nine months)-soft curd cheese;
4) composition of these products, together with an indication of the names of used vegetable oils and carbohydrates;
5) nutritional value of these foods (including vitamins and minerals) and their caloric value (if their enrichment-the ratio, expressed as a percentage of the daily intake of substances, which is enriched with the product). Quantitative information on the content of vitamins and minerals are in case their content in 100 grams or milliliters or cubic centimeters of food product is not less than 5 percent of the recommended daily intake dose for gluten-free products provides information on the absence of gluten content in these products. ";
n) part 29 supplement with the following sentence: "images of children should not be placed on the labels of consumer packages of breastmilk substitutes";
about) part 30 shall be amended as follows: "30. Information about other dairy products, dairy products, milk products, composite of baby food intended for supply preschoolers or school-age children, shall conform to the requirements established by part 25 of this article, and the requirements of normative and/or technical documents, in accordance with which produced such dairy products and may be conducted her identity. ";
20 article 43): a) Supplement part of 3-1, to read: "3-1. Declaration of conformity, adopted prior to the date of entry into force of this federal law, certificates of conformity, certificate of State registration of products of processing of milk, other documents confirming the safety of milk products and issued prior to the date of entry into force of this federal law, valid for the sale of milk and dairy products until their expiration. ";
b) Supplement part of 3-2, to read: "3-2. Dairy products, which were produced 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 marking have been affixed in accordance with the requirements in force up to the date of entry into force of this federal law, are admitted to circulation on the territory of the Russian Federation within a specified expiry date. ";
in) part 4 shall be reworded as follows: "4. From the date of entry into force of this federal law in respect of milk and milk products not subject to the provisions of the second paragraph of paragraph 1, paragraphs 2 and 3 of article 13, paragraphs 4-6 of article 15, the first sentence of paragraph 2 and paragraph 3 of article 16, paragraph 2 of article 32, article 41 of the Federal law dated March 30, 1999 N 52-FZ" on sanitary and epidemiological well-being of the population " the fourth paragraph, paragraph 2 of article 3, articles 9 and 12, paragraph 2 of article 16, paragraphs 1, 2, 5-7, article 17, paragraphs 1 and 2, paragraph 3 of the sixth paragraph of article 18, paragraphs 2-4 of article 19, paragraph 3 of article 21 to provide documents certifying the conformity of the quality and security of milk and dairy products to requirements of normative documents, the Federal law dated January 2, 2000 N 29-FZ "on the quality and safety of food products , article 21 of the law of the Russian Federation from May 14, 1993 N 4979-I "on veterinary science" part of the dairy products of industrial manufacturing. ";
21) Annex 1 shall be amended as follows: "Annex 1 to the Federal Act" technical regulations on milk and dairy products "(as amended by the Federal law" on amendments to the Federal law "technical regulations on milk and dairy products") the allowable levels of potentially hazardous substances in cheese milk, cheese, skim milk and raw cream-----------------------------------------------------------------| Product | Potentially | Valid level | | | dangerous substances | mg/kg (l), no more | |--------------+-----------------------------+--------------------| | | Raw milk, toxic elements: | | |сырое |Свинец |0,1 | | skim | Arsenic | 0.05 | | milk | Cadmium | 0.03 | raw Mercury cream | | | 0.005 | | | | | | |: Mycotoxins | | | | Aflatoxin M | 0.0005 | | | 1 | | | | | | | |: Antibiotics | | | | Levomicetin | less than 0.01 | | | | Tetratziklinova less than 0.01 IU/g | | | | Less Streptomycin 0.5 IU/g | | | | Less Penicillin 0.01 IU/g | | | | | | |-Inhibiting substances | not allowed | | | | | | |: Pesticides | | | | Hexachlorocyclohexane (alpha, (0.05 to 1.25 | | | | Beta, gamma isomers) | cream in terms | | | | DDT and its metabolites on FAT) 0.05 | | | | (cream 1.0 | | | | converted to fat | | | | | | |: Radionuclides | | | |-137 Cesium | 100 Bq/l (kg) | | |-90 Strontium | 25 Bq/l (kg) | -----------------------------------------------------------------_-DDT dichlorodiphenyltrichloroethane, an insecticide. ";
22) Annex 2 shall be amended as follows: "Annex 2 of the Federal Act" technical regulations on milk and dairy products "(as amended by the Federal law" on amendments to the Federal law "technical regulations on milk and dairy products") Allowable levels of microorganisms and somatic cells in raw milk cheese, skim milk and raw cream----------------------------------------------------------------| Product | KMAFAnM, | Product weight |-| | | 3 | 3 | ING | | | Cfu/cm (g) | (g) where | somati-| | | no more | not allowed | iCal | | | |-------+---------------|клеток в | | | | COLIBACILLUS | pathogenic | 3 | | | | (number | microorganisms | 1 cm (g) | | | |-shaped) | including | no more | | | | | salmonella | | |----------------+--------------+-------+---------------+---------| Raw Milk, | | | | | | | sort | | | | | |----------------+--------------+-------+---------------+---------| | | 5 | | | 5 | | x 10 's Supreme 1 | |-| 25 | 4 x 10 | |----------------+--------------+-------+---------------+---------| | | 5 | | | 6 | | first | 5 x 10 |- |25 |1 х 10 | |----------------+--------------+-------+---------------+---------| | | 6 | | | 6 | | 4 x 10 's second | |-| 25 | 1 x 10 | |----------------+--------------+-------+---------------+---------| |-Raw Milk | | | | | | skim, | | | | | | sort | | | | | |----------------+--------------+-------+---------------+---------| | | 5 | | | | |высший |1 х 10 |- |- |- | |----------------+--------------+-------+---------------+---------| | | 5 | | | | |первый |5 х 10 |- |- |- | |----------------+--------------+-------+---------------+---------| | | 6 | | | | |второй |4 х 10 |- |- |- | |----------------+--------------+-------+---------------+---------| Raw Cream, | | | | | | | sort | | | | | |----------------+--------------+-------+---------------+---------| | | 5 | | | | |высший |5 х 10 |- |- |- | |----------------+--------------+-------+---------------+---------| | | 6 | | | | |первый |4 х 10 |- |- |- | ---------------------------------------------------------------_ KMAFAnM-the number of mesophilic aerobic microorganisms and facultative-anaerobic microorganisms.
Some kolonieobrazujushhie units.
COLIBACILLUS-bacteria of Group of intestinal sticks. ";
23) Annex 3 shall be amended as follows: "Annex 3 to the Federal Act" technical regulations on milk and dairy products "(as amended by the Federal law" on amendments to the Federal law "technical regulations on milk and dairy products") the allowable levels of potentially hazardous substances in products of milk processing-----------------------------------------------------------------| Product group | Potentially | limit, | | | dangerous substances | 3 | | | | mg/kg (l, DM), not | | | | more | |-----------------------+---------------------+-------------------| | |: Mycotoxins, all products | | milk processing (| | Aflatoxin m | 0.0005 | | product groups | 1 | | |-dairy concentrates | | | | proteins, Lactulose, |: Antibiotics | | |, casein, lactose | Levomicetin | less than 0.01 | | caseinates LQ | (chloramphenicol) | | milk and products | | Tetratziklinova | less than 0.01 IU/g | its base hydrolyzates | | group | | | milk proteins, Streptomycin for | | less than 0.5 IU/g | | except indicator | Penicillin | less than 0.01 IU/g | |" antibiotics "; for | | | | product groups | | | |-dairy, dairy | | | compound dry and | | | | | in sublimated | | | | terms | | | | recovered | | | | products) | | | |-----------------------+---------------------+-------------------| Drinking milk and | | toxic elements: | | |, buttermilk, cream beverage | Lead | 0.1 | |, milk serum | Arsenic | 0.05 | |, milk drink | Cadmium | 0.03 | fermented liquid Mercury | | | 0.005 | | products (buttermilk, | | | acidophilus, teas, | |: Pesticides | | kefir, Koumiss and | kumysnyj | Hexachlorocyclohexane | 0.05 (1.25 to | |-product, the yogurt | (alpha-, beta-, |, | sour cream soured milk, fermented baked milk) |, | gamma isomers) | converted to FAT) | sour cream, dairy | | DDT and its | 0.05 (for 1.0 | compound metabolites products | | |-cream, sour cream | |, products | | terms of fat) | | heat-treated | Radionuclides: | | | After ripening | cesium-137 | 100 Bq/l (kg) | | |-90 Strontium | 25 Bq/l (kg) | |-----------------------+---------------------+-------------------| Cheese curds | | toxic elements: | | | mass, cheese curds, | Lead | 0.3 | curd, curds | | Arsenic | 0.2 | curd products | | Cadmium | 0.1 | | compound dairy | Mercury | 0.02 | | based products | | | milk albumin and | | Pesticides | | |-based products | (FAT):|| | products Pasty | Hexachlorocyclohexane | 1.25 | milk protein, | | (alpha-, beta-, | | |-including thermally | gamma isomers) | | | | processed after DDT and its | 1.0 | | | fermentation metabolites | | | | | | | |: Radionuclides | | | |-137 Cesium | 100 Bq/kg | | |-90 Strontium | 25 Bq/kg | |-----------------------+---------------------+-------------------| | Milk, cream, buttermilk, toxic elements: | 0.3 | |-dairy whey | Lead | 0.15 | | | products Arsenic compound | 0.1 | |-|, evaporated milk derived from them Cadmium | 0.015 | fied condensed and | | Mercury | 200 for canning | | | milk Tin | team Tin | | condensed | |таре | | sterilized | chrome | 0.5 for canning | |-and canned milk | chromed packaging | | |-dairy compound | Pesticides | | | canned | (FAT):|| | | Hexachlorocyclohexane | 1.25 | | | (alpha-, beta-, | | | | gamma isomers) | | | | DDT and its | 1.0 | | | metabolites | | | | | | | |: Radionuclides | | | |-137 Cesium | 300 Bq/kg | | |-Strontium 90 | 100 Bq/kg | |-----------------------+---------------------+-------------------| | Dairy | toxic elements | | |-dairy compound | (converted to | | | dry, sublimated | recovered | | | (milk, cream, |): | | | | dairy Lead | 0.1 | food, drinks, | | Arsenic | 0.05 | | | for ice cream, mixes Cadmium | 0.03 | | serum, buttermilk | Mercury | 0.005 | | skim milk) | | | | | Pesticides | | | | (FAT):|| | | Hexachlorocyclohexane | 1.25 | | | (alpha-, beta-, | | | | gamma isomers) | | | | DDT and its | 1.0 | | | metabolites | | | | | | | |: Radionuclides | | | |-137 Cesium | 500 Bq/kg | | |-90 Strontium | 200 Bq/kg | |-----------------------+---------------------+-------------------| |-Dairy Concentrates | toxic elements: | | | proteins, Lactulose, | Lead | 0.3 | milk sugar, | | Arsenic | 1.0 | | Casein, caseinates | Cadmium | 0.2 | | hydrolysates dairy | Mercury | 0.03 | | proteins | | | | | Pesticides | | | | (FAT):|| | | Hexachlorocyclohexane | 1.25 | | | (alpha-, beta-, | | | | gamma isomers) | | | | DDT and its | 1.0 | | | metabolites | | | | | | | |: Radionuclides | | | |-137 Cesium | 300 Bq/kg | | |-90 Strontium | 80 Bq/kg | |-----------------------+---------------------+-------------------| | Cheeses | toxic elements: | | |: products cheese | Lead | 0.5 | | | superfirm Arsenic | 0.3 | |-solid, semisolid, | Cadmium | 0.2 | soft whey | | Mercury | 0.03 | | al'buminnye, processed | Benzo (a) pyrene | 0.001 for smoked | |-dry; cheese paste | | products and | |соусы | | products with | | | | smoked | | | | components | | | | | | | Pesticides | | | | (FAT):|| | | Hexachlorocyclohexane | 1.25 | | | (alpha-, beta-, | | | | gamma isomers) | | | | DDT and its | 1.0 | | | metabolites | | | | | | | |: Radionuclides | | | |-137 Cesium | 50 Bq/kg | | |-Strontium 90 | 100 Bq/kg | |-----------------------+---------------------+-------------------| Oil oil paste | | performance | | cow's milk, | | oxidative damage: | | | milk fat | fat Acidity | 4.0 degrees | | |-phase | Kettstofera | | | | (4.5 degrees | | | | Kettstofera | | | pasta with butter and | | | | | components) | | | | | | |: Toxic elements | | | | | 0.1 Lead (0.3 to | | | products with cocoa) | | | |Мышьяк |0,1 | | | Cadmium | 0.03 (0.2 to | | | products with cocoa) | | | |Ртуть |0,03 | | | | 0.4 for Copper | | | |-reserved | | | | products | | | | 1.5 for Iron | | | |-reserved | | | | products | | | | 200 Tin for | | | | sterilized | | | oil Cap | | | | | tins | | | | | | | Pesticides | | | | (FAT):|| | | Hexachlorocyclohexane | 1.25 | | | (alpha-, beta-, | | | | gamma isomers) | | | | DDT and its | 1.0 | | | metabolites | | | | | | | |: Radionuclides | | | |-137 Cesium | 200 Bq/kg (100 to | | | | butterfat) | | |-90 Strontium | 60 Bq/kg (80 for | | | | butterfat) | |-----------------------+---------------------+-------------------| |-Cream floral | performance | | | | spread oxidative damage: | | |-Cream Herbal | peroxide number | 10 mmol active | | toplenaja mixture | fat from selected | oxygen/kg fat | | |-product | | | Fat Acidity | | 2.5 degrees | | |-phase | Kettstofera | | | | (3.5 degrees | | | | Kettstofera | | | | spread | | | | components) | | | | | | |: Toxic elements | | | | | 0.1 Lead (0.3 to | | | products with cocoa) | | | |Мышьяк |0,1 | | | Cadmium | 0.03 (0.2 to | | | products with cocoa) | | | |Ртуть |0,03 | | | | 0.4 for Copper | | | |-reserved | | | | products | | | | 1.5 for Iron | | | |-reserved | | | | products | | | Nickel | 0.7 for products | | | | gidrogenizirovannym | | | | fat | | | Pesticides | | | | (FAT):|| | | Hexachlorocyclohexane | 1.25 | | | (alpha-, beta-, | | | | gamma isomers) | | | | DDT and its | 1.0 | | | metabolites | | | | | | | |: Radionuclides | | | |-137 Cesium | 100 Bq/kg | | |-90 Strontium | 80 Bq/kg | |-----------------------+---------------------+-------------------| All kinds of ice cream | | toxic elements: | | | | of milk and Lead | 0.1 | | | milk based Arsenic | 0.05 | | | Cadmium | 0.03 | | | | 0.005 Mercury | | | | | | | Pesticides | | | | (FAT):|| | | Hexachlorocyclohexane | 1.25 | | | (alpha-, beta-, | | | | gamma isomers) | | | | DDT and its | 1.0 | | | metabolites | | | | | | | |: Radionuclides | | | |-137 Cesium | 100 Bq/kg | | |-90 Strontium | 25 Bq/kg | |-----------------------+---------------------+-------------------| | Leaven: | |: toxic elements for liquid (| | Starter | | number | | Probiotic | |/frozen) | | microorganisms | | dry sourdough | | | for the manufacture of Lead | 0.1/1.0 | | fermented | Arsenic |/0.05 0.2 | |-products, oil | Cadmium | 0.03/0.2 | sour-cream, | | |/0.005 0.03 Mercury | |сыров | | | |-----------------------+---------------------+-------------------| | Nourishing Wednesday | toxic elements: | | dry milk | | Lead | 0.3 | basis for cultivation | | Arsenic | 1.0 | water, Ming | | Cadmium | 0.2 | | | 's Mercury | 0.03 | | microflora | | | | | Pesticides | | | | (FAT):|| | | Hexachlorocyclohexane | 1.25 | | | (alpha-, beta-, | | | | gamma isomers) | | | | DDT and its | 1.0 | | | metabolites | | | | | | | |: Radionuclides | | | |-137 Cesium | 160 Bq/kg | | |-90 Strontium | 80 Bq/kg | |-----------------------+---------------------+-------------------| | Milk coagulating | toxic elements: | | | enzyme | Lead | 10.0 | | products | Arsenic | 3.0 | |-----------------------+---------------------+-------------------| |-Dairy compound and | permissible levels requirements | | molokosoderzhashhie | content of toxic elements, | | | products containing mycotoxins, antibiotics, pesticides, | | | components Nondairy radionuclides indicators | more than 35% | | microbiological security | | oxidative damage to installed | | | content and correlation | dairy | | Nondairy components | and kinds and levels | | | contents in them potentially dangerous | | |веществ | ------------------------------------------------------------------_-DDT dichlorodiphenyltrichloroethane, an insecticide.
The notes. 1. Permissible levels stipulated by this federal law no pesticides, antibiotics, sulfonamides, and nutritional supplements with antibiotic properties are controlled in the manner prescribed by the legislation of the Russian Federation in the field of quality assurance and food safety.
2. When using chemical methods for the determination of penicillin, Streptomycin and antibiotics in this group of antibiotics tetratziklinova groups recounting their actual content in units in the programme is based on the standard activity. ";
24) Annex 4 shall be amended as follows: "Annex 4 to the Federal Act" technical regulations on milk and dairy products "(as amended by the Federal law" on amendments to the Federal law "technical regulations on milk and dairy products") the allowable levels of pathogens in dairy products when you release them---------------------------------------------------------------------------| Product | KMAFAnM, | 3 | Yeast (d) | | Group | 3 | Product weight (g) | mold | | products | cfu/cm (g) | which are not allowed | (П), | | | не более |-------+--------+------+---------| 3 | | | | COLIBACILLUS | pathogen-|-| stafi Listeria | cfu/cm (g) | | | | (number | Nye |-| lokok l. mono-| no more | | | |-shaped) |-| micro Ki S. | cytogenes | | | | | | ganizmy | aureus | | | | | | | in the | | | | | | | | number of | | | | | | | |-sal'mo | | | | | | | | nelly | | | | |---------------+--------------+-------+--------+------+---------+-----------| | 1. Drinking | | | | | | | | milk | | | | | | | | drinking | | | | | | | | cream | | | | | | | | milk | | | | | | | | drink | | | | | | | | dairy | | | | | | | | serum | | | | | | | | Buttermilk products | | | | | | | |, | | | | | | | | thermally | | | | | | | |-treated, | | | | | | | |-including: | | | | | | | | drinking | | | | | | | | milk | | | | | | | | milk | | | | | | | | drink in | | | | | | | | consumer | | | | | | | | in the packaging | | | | | | | |: number | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | | 5 | | | | | | | pasteurised | 1 x 10 | 0.01 | 25 | 1 | 25 | - | |---------------+--------------+-------+--------+------+---------+-----------| |-sterilized | requirements of industrial sterility: | |, | 1) after termostatnoj excerpts at a temperature of 37 degrees | | ul'trapasteri | Celsius for 3-5 days-no visible defects and | | unutilized (UHT) signs of damage (bloating | packing, changing appearance and | | (with aseptic | other), no change in taste and consistency; | | | 2) filler) after termostatnoj excerpts allowed changes: | | | a) titratable acidity of not more than 2 degrees Turner | | | 3 | | | b) KMAFAnM not more than 10 cfu/cm (g) | |---------------+--------------+-------+--------+------+---------+-----------| | ul'trapasteri | 100 | 10.0 | 100 | 10.0 | 25 | - | (without unutilized | | | | | | | | | aseptic | | | | | | | | bottling) | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | | 3 | | | | | | | toplenye | 2.5 x 10 | 0.1 | 25 | - |25 | - | |---------------+--------------+-------+--------+------+---------+-----------| | |-enriched in accordance with the requirements laid down for drinking | | | vitamins milk at different heat treatment processes | |, | | |-microelement | | |, Lactulose | | | Prebiotics | | |---------------+--------------+-------+--------+------+---------+-----------| | | 5 | | | | | | | in flasks, 2 x 10 in | | 0.01 | 25 | 0.1 | 25 | - | | tanks | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | | 5 | | | | | | | | 10 x 1 Dairy | 0.01 | 25 | 1.0 | 25 | - | | serum and | | | | | | | | Buttermilk | | | | | | | | consumer | | | | | | | | pasteri-container | | | | | | | | unutilized | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | Cream | | | | | | | | products on their | | | | | | | | basis | | | | | | | |: | | | | | | | | consumer | | | | | | | | in the packaging | | | | | | | |: number | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | | 5 | | | | | | | pasteurised | 1 x 10 | 0.01 | 25 | 1.0 | 25 | - | |---------------+--------------+-------+--------+------+---------+-----------| | | sterility requirements of industrial sterilized: | | | 1) after termostatnoj excerpts at a temperature of 37 degrees | | | Celsius for 3-5 days-no visible defects and | | signs of damage (bloating | packing, changing appearance and | | | other), no change in taste and consistency; | | | 2) after termostatnoj excerpts allowed changes: | | | a) titratable acidity of not more than 2 degrees Turner | | | 3 | | | b) KMAFAnM not more than 10 cfu/cm (g) | |---------------+--------------+-------+--------+------+---------+-----------| | | 5 | | | | | | | | 1 x 10 fortified | 0.01 | 25 | 1.0 | 25 | - | |---------------+--------------+-------+--------+------+---------+-----------| | | 5 | | | | | | | | 1 x 10 whipping | 0.1 | 25 | 0.1 | 25 | - | |---------------+--------------+-------+--------+------+---------+-----------| | | 5 | | | | | | | in flasks, 2 x 10 in | | 0.01 | 25 | 0.1 | 25 | - | | tanks | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | | 5 | | | | | | | | X 1 drinks 10 | 0.1 | 25 | 1.0 | 25 | | | cocktails | | | | | | | jelly, jelly, | | | | | | | | | sauces, creams, | | | | | | | | puddings, mousses, | | | | | | | | Paste | | | | | | | | soufflé | | | | | | | | produced | | | | | | | |-based | | | | | | | milk, cream, | | | | | | | | | Buttermilk | | | | | | | | serum | | | | | | | | pasteurised | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | 2. Products | | | | | | | |, dairy | | | | | | | | products on their | | | | | | | | basis | | | | | | | |: number | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | with the term | | | | | | | No shelf life | | | | | | | | more than 72 hours |: | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | without | at least | 0.01 | 25 | 1.0 |-|-| | | 7 | | | | | | | | 1 x 10 | | | | | | | | lactic acid | | | | | | | | micro | | | | | | | | organisms | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | | components at least 0.01 | | 25 | 1.0 |-|-| | | 7 | | | | | | | | 1 x 10 | | | | | | | | lactic acid | | | | | | | | micro | | | | | | | | organisms | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | with the term | | | | | | | more shelf life | | | | | | | | 72 hours: | | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | | | | | | | 4 | | without | at least | 0.1 | 25 | 1.0 | |-D 50 | | | 7 | | | | |-N 50 | | | 1 x 10 | | | | | | | | lactic acid | | | | | | | |-mikroorganiz | | | | | | | |мов | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | | | | | | | 4 | | | components at least 0.01 | | 25 | 1.0 | |-D 50 | | | 7 | | | | |-N 50 | | | 1 x 10 | | | | | | | | lactic acid | | | | | | | |-mikroorganiz | | | | | | | |мов | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | | | | | | | 4 | | | at least fortified | 0.1 | 25 | 1.0 | |-D 50 | |-bifidus | 6 | | | | |-N 50 | | bacteria and | 1 x 10 | | | | | | | other | Bifidobacteria | | | | | | | Probiotic | and (or) other | | | | | | |-| mikroorganiz probiotic | | | | | | | |-mikroorganiz Mami | | | | | | | | in the amount of MOU | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | | At least sour | 0.001 | 25 | 1.0 | |-D 50 | products at its | | 7 | (0.1 | | | |-50 p for | |-based, 1 10 x | | | | | | products | | | with lactic acid |-thermi | | | | with the term | | |-| mikroorganiz components Cesky | | | | shelf | | | |-jointing MOU | | | | more | | | for cream | developed | | | | 72 hours | | | | After | | | | | | | |-skvashi | | | | | | | | Bani | | | | | | | |-smetan | | | | | | | | ERS | | | | | | | |-| | | | | | | | LLC) | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | Thermally | | | | | | | |-treated | | | | | | | | acidified | | | | | | | |-dairy | | | | | | | |-dairy | | | | | | | | compound | | | | | | | | products | | | | | | | |-including: | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | without | - |1,0 |25 |1,0 |25 |Д - 50 | | | | | | | |-N 50 | |---------------+--------------+-------+--------+------+---------+-----------| | to components | - |1,0 |25 |1,0 |25 |Д - 50 | | | | | | | |-N 50 | |---------------+--------------+-------+--------+------+---------+-----------| | 3. Cottage cheese | | | | | | | | curd | | | | | | | | mass | | | | | | | | cheese | | | | | | | | products | | | | | | | | products on their | | | | | | | | basis | | | | | | | |: number | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| without cheese | | | | | | | | (for components | | | | | | | | | except | | | | | | | | cottage | | | | | | | | produced | | | | | | | |с | | | | | | | | using | | | | | | | |-Ultra filter | | | | | | | |ции, | | | | | | | |-separation, | | | | | | | | cheese | | | | | | | | zernenogo) | | | | | | | | that among them: | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | | with a period of not less than | 0.001 | 25 | 0.1 | - | - | No shelf life | | 6 | | | | | | more than 72 hours | | 1 x 10 | | | | | | | | lactic acid | | | | | | | |-mikroorganiz | | | | | | | |мов | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | with the term | | 0.01 | 25 | 0.1 | D-100-| | more shelf life | | | | | | |-N 50 | | 72 hours | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | |-| frozen 0.01 | 25 | 0.1 | D-100-| | | | | | | | |-N 50 | |---------------+--------------+-------+--------+------+---------+-----------| |-Cheese | | | | | | | | produced | | | | | | | | using | | | | | | | |-Ultra filter | | | | | | | |ции, | | | | | | | |-separation, | | | | | | | |-including: | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | |-| with a period of 0.01 | 25 | 0.1 | - | - | No shelf life | | | | | | | | more than 72 hours | | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | |-| with a period of 0.01 | 25 | 0.1 | - |Д - 50 | more shelf life | | | | | | |-N 50 | | 72 hours | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | |-| Cottage Cheese 0.01 | 25 | 0.1 | D-100-| | | | | | | | |-N 50 | |---------------+--------------+-------+--------+------+---------+-----------| | Cheese | | | | | | | | components | | | | | | | | curd | | | | | | | | mass cheese curds | | | | | | | curd, | | | | | | | | |-including: | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | |-| with the term 0.001 | 25 | 0.1 | - | - | No shelf life | | | | | | | | more than 72 hours | | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | with the term | | 0.01 | 25 | 0.1 | D-100-| | more shelf life | | | | | | |-N 50 | | 72 hours | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| |-frozen | 0.01-| | 25 | 0.1 | D-100-| | | | | | | | |-N 50 | |---------------+--------------+-------+--------+------+---------+-----------| | Cheese | | | | | | | |, products | | | | | | | |: number | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | with the term | 0.01-| | 25 | 0.1 | - | - | No shelf life | | | | | | | | more than 72 hours | | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | with the term | 0.01-| | 25 | 0.1 | D-100-| | more shelf life | | | | | | |-N 50 | | 72 hours | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| |-frozen | 0.01-| | 25 | 0.1 | D-100-| | | | | | | | |-N 50 | |---------------+--------------+-------+--------+------+---------+-----------| | Thermally | - |0,1 |25 |1,0 | - |50 в | |-treated | | | | | | sum | | cheese | | | | | | | |, products | | | | | | | | with | | | | | | | | components | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | | 5 | | | | | | | 4. Albumin | 2 x 10 | 0.1 | 25 | 0.1 | D-100-| | |, | | | | | |-N 50 | | products | | | | | | | |-based except | | | | | | | | produced | | | | | | | | | | | | | | | | ripening | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | 5. Milk | | | | | | | | cream, buttermilk, | | | | | | | | serum | | | | | | | |-dairy | | | | | | | | products | | | | | | | |-dairy | | | | | | | | compound | | | | | | | | products on their | | | | | | | | | | | | | | | |-concentrated | | | | | | | | and condensed | | | | | | | |-sterilized | | | | | | | |, canned | | | | | | | |-dairy | | | | | | | |-dairy | | | | | | | | in parts | | | | | | | |-including: | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | | requirements of industrial milk sterility: | | condensed | 1) after termostatnoj excerpts at a temperature of 37 degrees | |-concentrated | Celsius during 6 days-no visible defects and | | | signs Noe damage (bloating packing, changing appearance and | |-sterilized | other), no change in taste and consistency; | | Noe cream | 2) after termostatnoj excerpt: | | condensed | a) not allowed changing the titratable acidity; | |-sterilized | b) microscopic preparation should not occur | |, dairy | cells of microorganisms; | | | 3 products) an additional requirement for baby food-products | |-dairy | absence when seeding samples of fungi, yeast, lactic acid | | | microorganisms composite | | products | | | condensed | | | sterilized | | |---------------+--------------+-------+--------+------+---------+-----------| | milk, cream | | | | | | | | condensed | | | | | | | | sugar | | | | | | | | user | | | | | | | packaging, skoy | | | | | | | | |-including: | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | | 4 | | | | | | | without | 2 x 10 | 1.0 | 25 | - | - | - | |---------------+--------------+-------+--------+------+---------+-----------| | | 4 | | | | | | | | components 2 x 10 | 1.0 | 25 | - | - | - | |---------------+--------------+-------+--------+------+---------+-----------| | | 4 | | | | | | | milk, cream | 4 x 10 | 1.0 | 25 | - | - | - | | condensed | | | | | | | | sugar | | | | | | | | transport | | | | | | | | packaging | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | | 4 | | | | | | | buttermilk, 5 10 x | | 1.0 | 25 | - | - | - | | serum | | | | | | | | condensed without the | | | | | | | sugar and | | | | | | | | | sugar | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | | 4 | | | | | | | cocoa, coffee | 3.5 x 10 | 1.0 | 25 | - | - | - | |-natural with | | | | | | | | condensed | | | | | | | |-milk or | | | | | | | | cream | | | | | | | | sugar | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | 6. Products | | | | | | | |-dairy | | | | | | | |-dairy | | | | | | | | spanned, | | | | | | | | dry | | | | | | | |-freeze dried | | | | | | | (milk, Mocca | | | | | | | | | cream | | | | | | | | milk | | | | | | | | products | | | | | | | mix drinks | | | | | | | | | cream | | | | | | | | serum | | | | | | | buttermilk, milk, | | | | | | | | | skim) | | | | | | | |-including: | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | | 4 | | | | | | | cow milk | 5 x 10 | 0.1 | 25 | 1.0 | - | - | | powder | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | milk | | | | | - | - | | skim, | | | | | | | |-including: | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | | 4 | | | | | | | | 5 x 10 | 0.1 | 25 | 1.0 | - | - | |-... | | | | | | | | leg | | | | | | | | use | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | | 5 | | | | | | | | 1 x 10 | 0.1 | 25 | 1.0 | - | - | | industrial | | | | | | | | processing | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | | 5 | | | | | | dry drinks | | 1 x 10 | 0.01 | 25 | 1.0 | - |П - 50 | |-dairy | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | | 4 | | | | | | cream, dried and | | 7 x 10 | 0.1 | 25 | 1.0 | - | - | dry cream | | | | | | | | | sugar | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | | 5 | | | | | | | | 10 x 1 serum | 0.1 | 25 | 1.0 | - |Д - 50 | | dairy dry | | | | | |-N 100 | |---------------+--------------+-------+--------+------+---------+-----------| | | 4 | | | | | | | evaporated | 5 x 10 | 0.1 | 25 | 1.0 | 25 | | | for ice cream | | | | | soft | | | | | | | |-POO | | | | | | | | leg | | |---------------+--------------+-------+--------+------+---------+-----------| | | 5 | | | | | | | products | 1 x 10 | 0.1 | 25 | 1.0 | - |Д - 50 | | milk | | | | | |-N 100 | |-dry | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | | 4 | | | | | | | buttermilk, 5 10 x | | 0.1 | 25 | 1.0 | - |Д - 50 | | replacement | | | | | |-N 100 | | solid | | | | | | | | dry milk | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | 7. Concentrates | | | | | | | |-dairy | | | | | | | | proteins | | | | | | | | casein | | | | | | | | milk sugar | | | | | | | |, caseinates | | | | | | | | hydrolysates | | | | | | | |-dairy | | | | | | | dry proteins | | | | | | | | |-including: | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | | 4 | | | | | | | | 5 x 10 caseinates | 0.1 | 25 | - | - | - | | |-sul'fitredu food | | | | | | | | cirujushhie | | | | | | | | in Clostridium | | | | | | | 0.01 g | not | | | | | | | | allowed | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | | 4 | | | | | | | | 5 10 x concentrate | 1.0 | 25 | 1.0 | - | - | | whey | | | | | | | | protein | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | | 3 | | | | | | | | 2.5 10 x concentrate | 1.0 | 25 | 1.0 | - | - | | casein | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | | 4 | | | | | | milk protein | | 1 x 10 | 1.0 | 50 | 1.0 | - |Д - 10 | | kazeiny | sul'fitredu | | | | |-N 50 | | | cirujushhie | | | | | | | | in Clostridium | | | | | | | 0.01 g | not | | | | | | | | allowed | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | | 3 | | | | | | | milk sugar | 1 x 10 | 1.0 | 25 | 1.0 | - |Д - 50 | | refined | | | | | |-N 100 | |---------------+--------------+-------+--------+------+---------+-----------| | | 4 | | | | | | | milk sugar | 1 x 10 | 1.0 | 25 | 1.0 | - |Д - 50 | | food | | | | | |-N 100 | | (lactose | | | | | | | | food) | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | | 3 | | | | | | | | 5 10 x concentrate | 1.0 | 50 | 1.0 | - |Д - 50 | | lactoulozy | | | | | |-N 100 | |---------------+--------------+-------+--------+------+---------+-----------| | 8. Cheese, cheese | | | | | | | |: | | | | | | | | superfirm, | | | | | | | | solid | | | | | | | | semifirm, | | | | | | | | soft | | | | | | | |, processed, | | | | | | | |-whey | | | | | | | | al'buminnye | | | | | | | |, curd | | | | | | | |-dry; cheese | | | | | | | pasta, sauces, | | | | | | | | |-including: | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| cheese, cheese | | | | | | | | | products | | | | | | | | (super hard, | | | | | | | | solid | | | | | | | | semifirm, | | | | | | | | soft | | | | | | | |-whey | | | | | | | | al'buminnye) | | | | | | | |-including: | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | without | 0.001-| | 25 | 0.001 | 25 | - | |---------------+--------------+-------+--------+------+---------+-----------| | to components | 0.001-| | 25 | 0.001 | 25 | - | |---------------+--------------+-------+--------+------+---------+-----------| | smoked | 0.001-| | 25 | 0.001 | 25 | - | |---------------+--------------+-------+--------+------+---------+-----------| cheeses and cheese | | | | | | | | | products | | | | | | | |, processed | | | | | | | |-including: | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | | 3 | | | | | | | without | 5 x 10 | 0.1 | 25 | - | - |Д - 50 | | | | | | | |-N 50 | |---------------+--------------+-------+--------+------+---------+-----------| | | 4 | | | | | | | | components 1 x 10 | 0.1 | 25 | - | D-100-| | | | | | | | |-N 100 | |---------------+--------------+-------+--------+------+---------+-----------| | | 4 | | | | | | | | 1 smoked x 10 | 0.1 | 25 | - | D-100-| | | | | | | | |-N 100 | |---------------+--------------+-------+--------+------+---------+-----------| |, cheese | | | | | | | |-including: | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | without | - |0,1 |25 | - | - |Д - 50 | | | | | | | |-N 50 | |---------------+--------------+-------+--------+------+---------+-----------| | to components | - |0,1 |25 | - | D-100-| | | | | | | | |-N 100 | |---------------+--------------+-------+--------+------+---------+-----------| | | 4 | | | | | | | cheese sauces 1 x 10, | | 0.1 | 25 | - | - | - | |-Paste | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | | 4 | | | | | | cheese, cheese | | 5 x 10 | 1.0 | 25 | - | - | - | | |-dry products | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | 9. Butter pasta | s03e13 | | | | | | oil of creamy | | | | | | | | cow butter no | | | | | | | | | | milk normalized | | | | | | | in milk fat | | | | | | | | that among them: | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | oil | | | | | | | | cow | | | | | | | |: | | | | | | | | creamy | | | | | | | | (sweet | | | | | | | | sundaes | | | | | | | |-| | | | | | | | sundaes | | | | | | | |, salted, | | | | | | | |-) | | | | | | | |-including: | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | | 5 | | | | | | | without | 1 x 10 | 0.01 | 25 | 0.1 | 25 | 100 | | | | | | | | in the amount | |---------------+--------------+-------+--------+------+---------+-----------| | | 5 | | | | | | | | components 1 x 10 | 0.01 | 25 | 0.1 | 25 | d-100 | | | | | | | |-N 100 | |---------------+--------------+-------+--------+------+---------+-----------| | | sterility requirements of industrial sterilized: | | | 1) after termostatnoj excerpts at a temperature of 37 degrees | | | Celsius for 3-5 days-no visible defects and | | signs of damage (bloating | packing, changing appearance and | | | other), no change in taste and consistency; | | | 2) after termostatnoj excerpts allowed changes: | | | a) acidity fatty phase is not more than 0.5 degrees | | | Kettstofera; | | | b) titratable acidity of milk plasma is not more than 2 | | | c Turner; | | | KMAFAnM) not more than 100 cfu/g | |---------------+--------------+-------+--------+------+---------+-----------| | | 3 | | | | | | baked butter | | 1 x 10 | 1.0 | 25 | - | P-200-| | |---------------+--------------+-------+--------+------+---------+-----------| | | 5 | | | | | | dry oil | | 1 x 10 | 0.01 | 25 | 0.1 | 25 | in the amount of 100 | |---------------+--------------+-------+--------+------+---------+-----------| | | 3 | | | | | | | milk fat | 1 x 10 | 1.0 | 25 | - | P-200-| | |---------------+--------------+-------+--------+------+---------+-----------| pasta, oil | | | | | | | | |-including: | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | | 5 | | | | | | | without | 2 x 10 | 0.01 | 25 | 0.1 | 25 | d-100 | | | | | | | |-N 100 | |---------------+--------------+-------+--------+------+---------+-----------| | | 5 | | | | | | | | components 2 x 10 | 0.001 | 25 | 0.1 | 25 | d-100 | | | | | | | |-N 100 | |---------------+--------------+-------+--------+------+---------+-----------| | 10. Creamy | | | | | | | | plant | | | | | | | | spread | | | | | | | |-cream | | | | | | | | plant | | | | | | | | toplenaja mix | | | | | | | |-including: | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | | 5 | | | | | | | |-cream 1 x 10 | 0.01 | 25 | 0.1 | 25 | d-100 | | plant | | | | | |-N 100 | | spread | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | | 3 | | | | | | | |-cream 1 x 10 | 1.0 | 25 | - | P-200-| | | plant | | | | | | | | toplenaja mix | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | 11. Ice cream | | | | | | | | dairy | | | | | | | |, acid | | | | | | | | sundaes | | | | | | | |-, | | | | | | | | plant | | | | | | | | fat cakes | | | | | | | | cakes | | | | | | | | desserts from | | | | | | | | ice cream | | | | | | | glaze mixtures | | | | | | | | ice cream:|| | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | | 5 | | | | | | | | 10 x 1 ice cream | 0.01 | 25 | 1.0 | 25 | - | |, dairy | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | sundaes | | | | | | | |-, | | | | | | | | plant | | | | | | | | fat | | | | | | | | tempered, | | | | | | | | including | | | | | | | | components | | | | | | | | cakes | | | | | | | | cakes | | | | | | | | desserts from | | | | | | | | ice cream | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | | 5 | | | | | | | | 10 x 1 ice cream | 0.1 | 25 | 1.0 | 25 | - | |, dairy | | | | | | | | sundaes | | | | | | | |-, | | | | | | | | plant | | | | | | | soft fat, | | | | | | | | | including | | | | | | | | components | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | | 4 | | | | | | liquid mixes | | 3 x 10 | 0.01 | 25 | 1.0 | 25 | - | | soft | | | | | | | | ice cream | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | | at least ice cream | 0.1 | 25 | 1.0 | 25 | - | | acid | 6 | | | | | | | | 1 x 10 | | | | | | | | lactic acid | | | | | | | |-mikroorganiz | | | | | | | | MOU, cfu/g | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | 12. Leaven | Number | | | | | | | (starter and lactic acid | | | | | | | |-mikroorganiz probiotic | | | | | | | | reflection and microorganisms (or) | | | | | | | | other | | | | | | | |-mikroorganiz | | | | | | fermented sourdough MOU | |, | | | | | | | products | 3 | | | | | | | kisloslivochnogo | cfu/cm (g) | | | | | | butter and cheese) |, | | | | | | | |-including: | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | | ferments for at least | 3.0 | 100 | 10 | - |П - 5 | | kefir | 8 | | | | | | | | 1 x 10 symbiotic | | | | | | | liquid | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| the leaven of | | | | | | | | |, pure cultures | | | | | | | |-including: | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| |, liquid | not less than 10.0 | | 100 | 10 | in the amount of 5-| | | number | 8 | | | | | | |-frozen | 1 x 10; not | | | | | | | | less | | | | | | | | 10 | | | | | | | 1 to 10 x | | | | | | | | | sourdough | | | | | | | |-suicide | | | | | | | | bathrooms | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | | at least dry | 1.0 | 10 | 1.0 | in the amount of 5-| | | | 9 | | | | | | | | 1 x 10; not | | | | | | | | less | | | | | | | | 10 | | | | | | | 1 to 10 x | | | | | | | | | sourdough | | | | | | | |-suicide | | | | | | | | bathrooms | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | 13. Milk-| | | | | | | | svertyvajushhie | | | | | | | | enzyme | | | | | | | | medications | | | | | | | |-including: | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | | 4 | | | | | | | | 10 x 1 animal | 1.0 | 25 Sul | | - | - | | | E. coli | |-fitredu | | | | | | | in 25 g | agents | | | | | | | |-klostri | | | | | | | | in DIY | | | | | | | | 0.01 g | | | | |---------------+--------------+-------+--------+------+---------+-----------| | | 4 | | | | | | | | 10 x 5 vegetable | 1.0 | 25 | - | - | - | | | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | | 4 | | | | | | Microbial and | | 5 x 10 | 1.0 | 25 | - | - | - | | | should not mushroom | | | | | | | | contain | | | | | | | | viable | | | | | | | | shape | | | | | | | | producers | | | | | | | not enzymes | | | | | | | | | should have | | | | | | | |-antibiotiches | | | | | | | |кую | | | | | | | |. | | | | | | | | Enzyme | | | | | | | | products | | | | | | | | mushroom | | | | | | | | | | | | | | | | should not | | | | | | | | contain | | | | | | | | mycotoxins | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | | 4 | | | | | | | 14. Nourishing | 5 x 10 | 0.01 | 25 Sul | - | - | - | | Wednesday for | | |-fitredu | | | | | cultivation | | | agents | | | | |, water | | |-klostri | | | | | Probiotic | | | in DIY | | | | | microflora | | | 0.01 g | | | | | |-dry | | | | | | | milk based | | | | | | | |---------------+--------------+-------+--------+------+---------+-----------| | 15. Milk-| content requirements and ratios | | |-containing product is dairy and Nondairy components | | products | | -----------------------------------------------------------------------------_ KMAFAnM-the number of mesophilic aerobic and facultative-anaerobic microorganisms.
Some kolonieobrazujushhie units.
COLIBACILLUS-bacteria of Group of intestinal sticks.
4 presence of yeast at the end of the shelf life of not less than 1 x 10 for Ayran and kefir, 5 not less than 1 x 10 for Koumiss, tolerance of yeast products produced using the leaven.
The notes. 1. Hygienic standards for microbiological indicators of safety and nutritional value of food products include the following groups of microorganisms: 1) sanitary demonstration, which include the number of mesophilic aerobic and facultative anaerobic microorganisms--KMAFAnM, bacteria of Group of intestinal sticks-COLIBACILLUS (coliform) bacteria family Enterobacteriaceae, enterococci;
2) conditionally pathogenic microorganisms, which include e. coli, Staphylococcus aureus, bacteria of the genus Proteus, b. cereus and sul'fitreducirujushhie Clostridium, Vibrio parahaemolyticus;
3) pathogens, including salmonella and Listeria monocytogenes, bacteria of the genus Yersinia;
4) microorganism spoilage yeast, fungi, microorganisms;
5) microorganisms, water microflora and probiotic micro-organisms (microorganisms, propionovokislye microorganisms, yeasts, Bifidobacteria, Lactobacilli bacteria and others) in products with normiruemym level biotechnology microflora and in probiotic products.
2. Standardization of microbiological food safety indicators is carried out for most groups of microorganisms on an alternative principle: normalized weight of the product, which does not allow bacteria of Group of intestinal sticks, most opportunistic micro-organisms and pathogens, including salmonella and Listeria monocytogenes. In other cases, the standard reflects the number of colony forming units, 3 3 in 1 g (cm) product (cfu/g). ";
25) Annex 5 shall be amended as follows: "Annex 5 to the Federal Act" technical regulations on milk and dairy products "(as amended by the Federal law" on amendments to the Federal law "technical regulations on milk and dairy products") allowable levels of oxidative damage and potentially hazardous substances content in dairy products baby food for infants |------------------|---------------------|-----------------------| | | | Valid level | | | Potentially dangerous | mg/kg (l), no more | | Product group | substance and performance | (for dry products | | products | oxidative damage | in terms of | | | | recycled | | | | product) | |-------------------|---------------------|-----------------------| | All dairy | antibiotics: | | | products | Levomicetin | less than 0.01 | | | | Less Tetratziklinova 0.01 | | | Group | | | | | Less than 0.004 Penicillin | | | | Less Streptomycin 0.5 | | | | | | |: Mycotoxins | | | | Aflatoxin M | 0.00002 | | | 1 | | | | | | | | Radionuclides | | | | (converted to | | | |-ready | | | |-eat | | | |-product): | | | |-137 Cesium | 40 Bq/l (kg) | | |-90 Strontium | 25 Bq/l (kg) | |-------------------|---------------------|-----------------------| |-Adapted | Figure | 4.0 mmol active | | | milk mixture oxidative spoilage | oxygen/kg fat (for | | next | | dry products) | | infant formula | | | | (dry, liquid, |: toxic elements | | fresh Lead and | | | 0.02 | sour milk) | | Arsenic | 0.05 | | |-based products Cadmium | 0.02 | | partially | Mercury | 0.005 | | hydrolysed | | | milk protein | | Pesticides | | | pasteurised, | (FAT):|| | ul'trapasteri | Hexachlorocyclohexane | 0.02 | | zovannoe | (alpha-, beta-, | | | sterilized | gamma isomers) | | | |-including DDT and its | | |-enriched cream | metabolites | 0.01 | | sterilized | | | | liquid | | | | milk | | | |, products | | | with fruit | | | | |-and (or) vegetable | | | | components | | | | | milk powder | | | baby food | | | dry and liquid | | | | |, dairy drinks | | | | are low lactose | | | | lactose free | | | | products | | | |-------------------|---------------------|-----------------------| |-Adapted | Osmolality | 320 mosm/kg | |молочные смеси |---------------------|-----------------------| | Acidity of 60 degrees | | Turner | | | liquid rennet | | | | | products | |-------------------|---------------------|-----------------------| | Next | Osmolality | 320 mosm/kg | |-adapted |--------------------|-----------------------| (the formula) | | Acidity | 60 degrees Turner | | | liquid rennet | | | | | products | |-------------------|---------------------|-----------------------| | Next | Osmolality | 330 mosm/kg | partially | |---------------------|-----------------------| |-adapted | Acidity | 60 degrees Turner | (the formula) | | liquid rennet | | | | | products | |-------------------|---------------------|-----------------------| |-Dry Porridge | toxic elements | | |-dairy | (dry product): | | | require cooking, | Lead | 0.3 | dry cereals | and | Arsenic | 0.2 | |-dairy | Cadmium | 0.06 | |-dissolving | Mercury | 0.03 | | (snapshot | | | | |) Mycotoxins | | | | (dry product): | | | | Ochratoxin a | 0.0005 | | | Aflatoxin M | 0.00002 | | | 1 | | | | Aflatoxin B | 0.00015 | | | 1 | | | | Deoxynivalenol | 0.05 (for cereals, | | | |-containing wheat, | | | |, barley corn | | | | flour or cereal) | | | Zearalenone | 0.005 (cereals, | | | |-containing wheat, | | | |, barley corn | | | | flour or cereal) | | | In Fumonisins | 0.2 mg/kg (for cereals, | | | 1 2 | containing corn | | | | flour or cereal) | | T-2 toxin | | 0.05 | | | Pesticides | | | | (calculated on the fat | | | | in a dry product): | | | | Hexachlorocyclohexane | 0.01 | | | (alpha-, beta-, | | | | gamma isomers) | | | | DDT and its | 0.01 | | | metabolites | | | | Benzo (a) pyrene | less than 0.2 µg/kg | | | | Contamination are not allowed | | | tainting | | | cereal pests | | | | | cereals | | | | | -4 | | | Metal impurities | 3 x 10 percent | | | (dry product) | size individual particles | | | | should not exceed | | | 0.3 mm largest | | | | linear dimension | | |-------------------|---------------------|-----------------------| Milk, Porridge | | toxic elements | | | sterilized | (finished product):|| | |-ready and Lead | 0.02 | |-eat; |Мышьяк |0,05 | milk, porridge | | Cadmium | 0.02 | | | produced Mercury | 0.005 | |-dairy kitchens and Mycotoxins: | | | |-ready Ochratoxin a | 0.0005 | |-eat | Aflatoxin M | 0.00002 | | | 1 | | | | Aflatoxin | 0.00015 | | | 1 | | | | Deoxynivalenol | 0.05 (for cereals, | | | |-containing wheat, | | | |, barley corn | | | | flour or cereal) | | | Zearalenone | 0.005 (cereals, | | | |-containing wheat, | | | |, barley corn | | | | flour or cereal) | | | In Fumonisins | 0.2 mg/kg (for cereals, | | | 1 2 | containing corn | | | | flour or cereal) | | T-2 toxin | | 0.05 | | | Pesticides | | | | (FAT):|| | | Hexachlorocyclohexane | 0.01 | | | (alpha-, beta-, | | | | gamma isomers) | | | | DDT and its | 0.01 | | | metabolites | | | | Benzo (a) pyrene | less than 0.2 µg/kg | | | | Contamination are not allowed | | | tainting | | | cereal pests | | | | | cereals | | | | | -4 | | | Metal impurities | 3 x 10 percent | | | the size of the individual particles | | | | | should not exceed | | | 0.3 mm largest | | | | linear dimension | | |-------------------|---------------------|-----------------------| Cottage cheese and products | | Figure | 4.0 mmol active | |-based oxidative damage oxygen | |/kg fat | | including | | products containing | | fruit and (or) | more fat 5 g |/100 g | | vegetable | |-enriched products | | components | | vegetable oils | | The acidity of the 150 degree | | Turner | | |: Toxic elements | | | |Свинец |0,06 | | |Мышьяк |0,15 | | |Кадмий |0,06 | | |Ртуть |0,015 | | | Pesticides | | | | (FAT):|| | | Hexachlorocyclohexane | 0.55 | | | (alpha-, beta-, | | | | gamma isomers) | | | | DDT and its | 0.33 | | | metabolites | | |-------------------|---------------------|-----------------------|
_ DDT dichlorodiphenyltrichloroethane, an insecticide. ";
26) Annex 6 shall be amended as follows: "Annex 6 of the Federal Act" technical regulations on milk and dairy products "
(as amended by the Federal law "on amendments to the Federal law" technical regulations on milk and dairy products ") the allowable levels of microorganisms in dairy products baby food for infants, including products produced by dairy kitchens |--|------------|--------------------------------|--|--| | Product | KMAFAnM | 3 |-| Bacteria Yeast | | Group | 3 | Product weight (g), Nigeria v. | | (Д), | | products | Cfu/cm | which are not allowed | cereus | mold | | | (г), |-------|-------|--------|-------| 3 | (П), | | | no more | COLIBACILLUS | ishe-| Pato-|-| stafi cfu/cm | 3 | | | | (coli-| rihii | gene | lokokki | (g) not | cfu/cm | | | |-shaped) | E. | micro-| S. | more | (g) not | | | | | |, | ganizmy coli aureus | | more | | | | | | in the | | | | | | | | | number of | | | | | | | | |-sal'mo | | | | | | | | nelly | and | | | | | | | | | Listeria | | | | | | | | | (L). | | | | | | | | |-monocy | | | | | | | | | toge-| | | | | | | | | NES | | | | |-----------|------------|-------|-------|--------|-------|-------|-------| | | 3 | | | | | | | |-Adapted | 2 x 10 for | 1.0 | 10 | 100 | 10 | 100 | d-10 | | bath | mixtures | | | | | |-N 50 | | |-restoring milk | | | | | | | | mix, prepared with | | | | | | | | |-including | temperature | | | | | | | |-dry | 37-50 | | | | | | | |-dairy | degrees | | | | | | | | mixes | c | | | | | | | |-momental' | 3 | | | | | | | leg 3 x | | 10 | | | | | | | |-| co mixtures | | | | | | | |-restoring bureaus | | | | | | | | | | When prepared fresh | | | | | | | |-| temperature | | | | | | | |-dairy | 70-85 | | | | | | | | | degrees | | | | | | | | | Celsius. | | | | | | | | | In sweet and sour | | | | | | | | |-dairy | | | | | | | | |: mixtures | | | | | | | | | no less | | | | | | | | | 7 | | | | | | | | | x 1 10 | | | | | | | | | acidophilus | | | | | | | | |-micro | | | | | | | | (if mechanisms | | | | | | | | | | production | | | | | | | | their use | | | | | | | | | | which) | | | | | | | | | no less | | | | | | | | | 6 | | | | | | | | | x 1 10 | | | | | | | | |-bifidus | | | | | | | | | bacteria | | | | | | | | | (when production | | | | | | | | with their lengthy | | | | | | | | | |-use | | | | | | | | | which) | | | | | | | | | no less | | | | | | | | | 7 | | | | | | | | | x 1 10 | | | | | | | | |-milk | | | | | | | | |-sour | | | | | | | | | micro | | | | | | | | | organisms | | | | | | | | | (if | | | | | | | | | Appendix | | | | | | | | | After | | | | | | | | |-drying) | | | | | | | | | no less | | | | | | | | | 2 | | | | | | | | | x 1 10 | | | | | | | | |-milk | | | | | | | | |-sour | | | | | | | | | micro | | | | | | | | | organisms | | | | | | | | | (without them | | | | | | | | | Add | | | | | | | | | after drying) | | | | | | | |-----------|------------|-------|-------|--------|-------|-------|-------| | liquid | requirements of industrial sterility: | |-dairy | 1) after termostatnoj excerpts at a temperature of 37 degrees | | mixtures | Celsius for 3-5 days-no visible defects and | |-raw | signs damage (bloating packing, changing appearance and | | | by others), no change of taste and texture, in | | ul'trapas | microscopic preparation-absence of bacterial cells; | | terizaciej | 2) after termostatnoj excerpts allowed changes: | |-aseptic packaging: with | and) titratable acidity of not more than 2 c Turner; | |-| 3 | | bottling | b) KMAFAnM not more than 10 cfu/cm (g) | |-----------|------------|-------|-----|----------|-------|-------|-------| | | at least liquid | 3.0 | 10 | 50 | 10 |-d |-10 | |-| 7 | | | | | |-10 p | |-dairy | 1 x 10 | | | | | | | | |-molochnokis mix | | | | | | | |-| aseptic packaging: small micro | | | | | | | |-| organisms | | | | | | | | bottling | at least | | | | | | | | that | 7 | | | | | | | | x 10 1 | number | | | | | | | |-| acidophilus | | | | | | | | |-formalised micro | | | | | | | | acidofil' | organisms | | | | | | | micro-ERS | | (when production | | | | | | | | | | spreadable organisms | | | | | | |-or bifido-| their use | | | | | | | | |) which bacteria | | | | | | | | | no less | | | | | | | | | 6 | | | | | | | | | x 1 10 | | | | | | | | |-bifidus | | | | | | | | | bacteria | | | | | | | | | (when production | | | | | | | | | c | spreadable | | | | | | | their use | | | | | | | | | | disc) | | | | | | | |-----------|------------|-------|-----|----------|-------|-------|-------| | Partially | | | | | | | | |-adapted | | | | | | | | | fied | | | | | | | | |-dairy | | | | | | | | | mixes | | | | | | | | |-including: | | | | | | | | |-----------|------------|-------|-----|----------|-------|-------|-------| | | 3 | | | | | | | | x 2 mixes | 10 | 1.0 | 10 | 100 | 10 | 100 | d-10 | |-Momen | for mixtures | | | | | |-N 50 | | |-restoring Cherkassy region | | | | | | | |-bles | prepared when | | | | | | | | | manufacture temperature | | | | | | | | |-37 50 | | | | | | | | | degrees | | | | | | | | |, | | | | | | | | | 3 | | | | | | | | | x 3 10 | | | | | | | | | for mixtures | | | | | | | | |-restoring | | | | | | | | When prepared | | | | | | | | | | temperature | | | | | | | | |-70 85 | | | | | | | | | degrees | | | | | | | | | Celsius | | | | | | | |-----------|------------|-------|-----|----------|-------|-------|-------| | | 4 | | | | | | | | mixture | 2.5 x 10 | 1.0 |-| 50 | 1.0 | 200 | d-50 | | requiring | | | | | | |-N 100 | |-thermi | | | | | | | | | Ceska | | | | | | | | | processing | | | | | | | | |-----------|------------|-------|-----|----------|-------|-------|-------| | | 2 | | | | | | | | x 1 mixes | 10 | 10.0 10.0 | | | 10.0 100.0 |-|-| |-dairy | | | | | | | | |-hand | | | | | | | | | bath | | | | | | | | |-our | | | | | | | | | unutilized, | | | | | | | | |-works | | | | | | | | on the move | | | | | | | | | |-dairy | | | | | | | | | kitchens | | | | | | | | |-----------|------------|-------|-----|----------|-------|-------|-------| | | Milk requirements of industrial sterility: | | cream | 1) after termostatnoj excerpts at a temperature of 37 degrees | |-our | Celsius for 3-5 days-no visible defects and | | | unutilized signs of damage (bloating packing, changing appearance and | |-Ultra | other), no change in taste and consistency; | | pasterizo | 2) after termostatnoj excerpts allowed changes: | | | a) bath with titratable acidity of not more than 2 c Turner; | aseptic packaging: |-| 3 | |-| b) KMAFAnM not more than 10 cfu/cm (g); | | bottling | 3) in microscopic preparation-no cells | | that | microorganisms | | number | | | milk | | |-optimized | | |-----------|------------|-------|-----|----------|-------|-------|-------| | | 2 | | | | | | | | | 1 x Milk 10 | 10.0 10.0 | | | 10.0 100.0 |-|-| | cream | | | | | | | | |-our | | | | | | | | | unutilized, | | | | | | | | |-works | | | | | | | | on the move | | | | | | | | | |-dairy | | | | | | | | kitchens, | | | | | | | | | |-neasepti | | | | | | | | |-| | | | | | | | | filler | | | | | | | | |-----------|------------|-------|-----|----------|-------|-------|-------| | | At least Liquid | 3.0 | 50.0 10.0 10.0 | | |-d |-10 | |-kislomo | 7 | | | | | |-10 p | | lochnye | 1 x 10 | | | | | | 4 | | |-milk products | | | | | | x 1 10 | | that | acid | | | | | | yeast | | | with micro | | | | | | to | |-| use organisms | | | | | | kefir | no less formalised | | | | | | | | | |-acidosis | 7 | | | | | | | | fil'nyh | 1 x 10 | | | | | | | |-| micro acidophilus | | | | | | | | |-micro organisms | | | | | | | | or | organisms | | | | | | | |-bifidus | (when production | | | | | | | | | | spreadable bacteria | | | | | | | their use | | | | | | | | | | which) | | | | | | | | | no less | | | | | | | | | 6 | | | | | | | | | x 1 10 | | | | | | | | |-bifidus | | | | | | | | | bacteria | | | | | | | | | (when production | | | | | | | | | | spreadable | | | | | | | their use | | | | | | | | | | disc) | | | | | | | |-----------|------------|-------|-----|----------|-------|-------|-------| |-Kislomo | | at least 3.0 | 50.0 10.0 10.0 | | |-|-| | lochnye | 7 | | | | | | | | products | 1 x 10 | | | | | | | |-impres | acidophilus | | | | | | | | |-micro data | | | | | | | |-dairy | organisms | | | | | | | kitchens, | | (when production | | | | | | | | neasepti | spreadable with them | | | | | | | |-| use | | | | | | | | |), which bottles | | | | | | | | | no less | | | | | | | | | 6 | | | | | | | | | x 1 10 | | | | | | | | |-bifidus | | | | | | | | | bacteria | | | | | | | | | (when production | | | | | | | | | | spreadable | | | | | | | their use | | | | | | | | | | disc) | | | | | | | |-----------|------------|-------|-----|----------|-------|-------|-------| | | Cheese Microflora | 0.3 | 1.0 | 50 | |-| 1.0 d-10 | | products | characteristic | | | | | |-10 p | | in his | to | | | | | | | | | curd | | | | | | | | |-sourdough, | | | | | | | | | lack | | | | | | | | | cell | | | | | | | | | outside | | | | | | | | | microflora | | | | | | | |-----------|------------|-------|-----|----------|-------|-------|-------| | | Cheese Microflora | 0.3 |-| 50 | 1.0 |-| | | products | characteristic | | | | | | | | in his | to | | | | | | | | |-based cottage cheese | | | | | | | |-acidosis | leaven, | | | | | | | | fil'naja | lack | | | | | | | | | cell paste | | | | | | | |-| low outside | | | | | | | | lactose | microflora | | | | | | | | protein | | | | | | | | |, | | | | | | | | |-works | | | | | | | | on the move | | | | | | | | | |-dairy | | | | | | | | | kitchens | | | | | | | | |-----------|------------|-------|-----|----------|-------|-------|-------| | | Cheese 100 | 1.0 |-| 50 | 1.0 |-| | |-kal'cini | | | | | | | | |, launched | | | | | | | | |-works | | | | | | | | | | foreseen | | | | | | | |-dairy | | | | | | | | | kitchens | | | | | | | | |-----------|------------|-------|-----|----------|-------|-------|-------| | Milk | | | | | | | | for dry | | | | | | | | | | child | | | | | | | | | in | | | | | | | | |-including: | | | | | | | | |-----------|------------|-------|-----|----------|-------|-------|-------| | | 3 | | | | | | | | | 2 x milk 10 1.0 | | 10 | 100 | 10 | 100 | d-10 | |-Momen | mixtures | | | | | |-N 50 | | |-restoring Cherkassy region | | | | | | | |-| co prepared when | | | | | | | | | ING temperature | | | | | | | | |-37 50 | | | | | | | | | degrees | | | | | | | | |, | | | | | | | | | 3 | | | | | | | | 3 to 10 x | | | | | | | | | | mixtures | | | | | | | | |-restoring | | | | | | | | When prepared | | | | | | | | | | temperature | | | | | | | | |-70 85 | | | | | | | | | degrees | | | | | | | | | Celsius | | | | | | | |-----------|------------|-------|-----|----------|-------|-------|-------| | | 4 | | | | | | | | | milk 2.5 x 10 | 1.0 |-| 50 | 1.0 | 200 | d-50 | | calling | | | | | | |-N 100 | | heat | | | | | | | | | processing | | | | | | | | |-----------|------------|-------|-----|----------|-------|-------|-------| | | 4 | | | | | | | | | 10 x 1.5 Milk | 0.1 | 1.0 | 50 | 1.0 | 25 |-| |-pasteri | | | | | | | | | zovannoe | | | | | | | | | that | | | | | | | | | of | | | | | | | | | period | | | | | | | | | shelf | | | | | | | | | more than 72 | | | | | | | | | hours | | | | | | | | |-----------|------------|-------|-----|----------|-------|-------|-------| | Dry and | | | | | | | | | liquid | | | | | | | | |-dairy | | | | | | | | | drinks | | | | | | | | | | | | | | | | | | from 6 | | | | | | | | | months before | | | | | | | | 3 years, | | | | | | | | | |-including: | | | | | | | | |-----------|------------|-------|-----|----------|-------|-------|-------| | | 4 | | | | | | | | | x 1.5 liquid 10 | 0.1 | 1.0 | 50 | |-| 1.0 d-50 | | drinks | | | | | | |-N 50 | |-----------|------------|-------|-----|----------|-------|-------|-------| | | 3 | | | | | | | | | 10 x 2 follow for | 1.0 | 10 | 100 | 10 | 100 | d-10 | | | mixtures mixtures | | | | | |-N 50 | | |-restoring including | | | | | | | |-fast | prepared when | | | | | | | |-soluble | temperature | | | | | | | | (Momen | 37-50 | | | | | | | | | BCHM through degrees | | | | | | | |-| co Celsius | | | | | | | | ing) | 3 | | | | | | | | 3 to 10 x | | | | | | | | | | mixtures | | | | | | | | |-restoring | | | | | | | | When prepared | | | | | | | | | | temperature | | | | | | | | |-70 85 | | | | | | | | | degrees | | | | | | | | | Celsius | | | | | | | |-----------|------------|-------|-----|----------|-------|-------|-------| | | 4 | | | | | | | | next | 2.5 x 10 | 1.0 |-| 50 | |-| 1.0 d-50 | | mixtures | | | | | | |-N 100 | | requiring | | | | | | | | | heat | | | | | | | | | processing | | | | | | | | | After | | | | | | | | |-rehabilitation | | | | | | | | | dating | | | | | | | | |-----------|------------|-------|-----|----------|-------|-------|-------| |-Dry Cereals | | | | | | | | |-dairy, in | | | | | | | | |-including: | | | | | | | | |-----------|------------|-------|-----|----------|-------|-------|-------| | | 4 | | | | | 2 | | |-fast | 1 x 10 | 1.0 |-| 50 | 1.0 | 2 x 10 | d-50 | |-soluble | | | | | | |-N 100 | | (Momen-| | | | | | | | | Cherkassy region | | | | | | | | |-co | | | | | | | | | ing) | | | | | | | | |-----------|------------|-------|-----|----------|-------|-------|-------| | | 4 | | | | | | | | | 5 x 10 requiring | 0.1 |-| 50 |-d |-|-100 | | cooking | | | | | | |-P 200 | |-----------|------------|-------|-----|----------|-------|-------|-------| | | Sterility requirements of industrial Porridge: | | dairy, | 1) after termostatnoj excerpts at a temperature of 37 degrees | |-our | Celsius for 3-5 days-no visible defects and | | | unutilized signs of damage (bloating packing, changing appearance and | | |-ready others), no change in taste and consistency; | |-injecting | 2) after termostatnoj excerpts allowed changes: | | | a) enhancements titratable acidity of not more than 2 c Turner; | | | 3 | | | b) KMAFAnM not more than 10 cfu/cm (g) | |-----------|------------|-------|-----|----------|-------|-------|-------| | | 3 | | | | | | | | | 1 x 10 Cereals | 1.0 |-| 50 | |-| 1.0 d-100 | |-dairy | | | | | | |-P 200 | |-works | | | | | | | | on the move | | | | | | | | | |-dairy | | | | | | | | | kitchens and | | | | | | | | |-ready | | | | | | | | |-addictin | | | | | | | | | NIJ | | | | | | | | |-----------|------------|-------|-----|----------|-------|-------|-------| | | 4 | | | | | | | | Nizkolak | 2.5 x 10 | 1.0 |-| 100 | 200 | 1.0 | d-50 | | toznye | | | | | | |-N 100 | |-bezlak | | | | | | | | | toznye | | | | | | | | | products | | | | | | | | |-----------|------------|-------|-----|----------|-------|-------|-------| | | 4 | | | | | | | | | X 2.5 Dry 10 | 0.3 |-| 50 | |-| 1.0 d-50 | |-dairy | | | | | | |-N 100 | | high | | | | | | | | | protein | | | | | | | | | products | | | | | | | | |-----------|------------|-------|-----|----------|-------|-------|-------| |Сухие |- |0,3 |- |50 |1,0 |- |Д - 50 | | products on | | | | | | |-N 100 | | dairy | | | | | | | | | | | | | | | | | |-----------|------------|-------|-----|----------|-------|-------|-------| | | 4 | | | | | | | | | 10 x 2.5 Milk | 1.0 | |25 |1,0 |- | | for dry | | | | | | | | | | child | | | | | | | | | | | | | | | | | |-----------|------------|-------|-----|----------|-------|-------|-------|
_ KMAFAnM-the number of mesophilic aerobic and facultative-anaerobic microorganisms.
Some kolonieobrazujushhie units.
COLIBACILLUS-bacteria of Group of intestinal sticks.
When testing for the presence of e. coli pathogens, including salmonella, and when critical mass product Enterobacteriacea bacteria, not related to e. coli and salmonella, is controlled by the absence of pathogenic microorganism e. sakazakii in 300 grams of product.
Note. In the production of baby foods dry milk based (milk powder), dried drinks dry mixes in case of detection of Staphylococcus in the critical mass of product controlled by the absence of Staphylococcal jenterotoksinov (not allowed in the five samples weighing 25 grams each). ";
27) Annex 7 shall be amended as follows: "Annex 7 to the Federal Act" technical regulations on milk and dairy products "(as amended by the Federal law" on amendments to the Federal law "technical regulations on milk and dairy products") allowable levels of oxidative damage and potentially hazardous substances content in milk, dairy products, baby food compound for preschoolers and school-age children |------------------|---------------------|-----------------------| | | | Valid level | | | Potentially dangerous | mg/kg (l), no more | | Product group | substance and performance | (for dry products | | products | oxidative damage | in terms of | | | | recycled | | | | product) | |-------------------|---------------------|-----------------------| | All dairy | antibiotics: | | | products | Levomicetin | less than 0.01 | | | | Less Tetratziklinova 0.01 | | | Group | | | | | Less than 0.004 Penicillin | | | | Less Streptomycin 0.5 | | | | | | |: Mycotoxins | | | | Aflatoxin m | 0.00002 | | | 1 | cheese 0.00005 | | | | | | |: Radionuclides | | | |-137 Cesium | 40 Bq/l (kg) | | |-90 Strontium | 25 Bq/l (kg) | |-------------------|---------------------|-----------------------| |-| Sterilizo Milk Indicator | 4.0 mmol active | |-|, ultra bath oxidative spoilage | oxygen/kg fat | | pasteurised, | | products containing | |-including | more fat 5 g |/100 g | |-vitaminizi | |-enriched products | | Note, milk | | vegetable oils | | pasteurised, | | | | cream | toxic elements: | | | | sterilized, Lead | 0.02 | | | liquid Arsenic | 0.05 | | fermented | Cadmium | 0.02 | |, products | Mercury | 0.005 | | number enriched, | | | | sour cream, milk | Pesticides | | |-baby powder | (FAT):|| power dry and | | Hexachlorocyclohexane | 0.02 | | liquid milk | (alpha-, beta-, | | | drinks | gamma isomers) | | | are low lactose | DDT and its | 0.01 | | | lactose-free metabolites | | | products, milk | | | condensed | and | | | | milk | | | | and cream | | | | concentrated | | | |-------------------|---------------------|-----------------------| Cottage cheese and products | | Figure | 4.0 mmol active | |-based oxidative damage oxygen | |/kg fat | | including | | products containing | | fruit and | more fat 5 g |/100 g | | (or) vegetable | |-enriched products | | components | | vegetable oils | | (or) thermally | 150 degree | Acidity Turner | |-treated | | | | After ripening | toxic elements: | | | |Свинец |0,06 | | |Мышьяк |0,15 | | |Кадмий |0,06 | | |Ртуть |0,015 | | | | | | | Pesticides | | | | (FAT):|| | | Hexachlorocyclohexane | 0.55 | | | (alpha-, beta-, | | | | gamma isomers) | | | | DDT and its | 0.33 | | | metabolites | | |-------------------|---------------------|-----------------------| | Butter, Acidity degree 2.5 | | | oil pasta adipose | |-phase | Kettstofera | | top grade | | 3.5 degrees | | | | Kettstofera | | | oil and pastes | | | | | to components | | | | | | |: Toxic elements | | | |Свинец |0,1 | | |Мышьяк |0,1 | | |Кадмий |0,03 | | |Ртуть |0,03 | | | | | | | Pesticides | | | | (FAT):|| | | Hexachlorocyclohexane | 0.2 | | | (alpha-, beta-, | | | | gamma isomers) | | | | DDT and its | 0.2 | | | metabolites | | |-------------------|---------------------|-----------------------| Cheese, cheese | | toxic elements: | | | Products | Lead | 0.2 | | (solid | Arsenic | 0.15 | | semifirm | Cadmium | 0.1 | | | soft Mercury | 0.03 | |, pickle) | | | |, processed | Pesticides | | | cheese paste | (FAT):|| | | Hexachlorocyclohexane | 0.6 | | | (alpha-, beta-, | | | | gamma isomers) | | | | DDT and its | 0.2 | | | metabolites | | |-------------------|---------------------|-----------------------| | | Components shall conform to | | nemolochnogo | legislation of the Russian Federation | | | quality assurance and security | | | foods | |-------------------|---------------------------------------------|
DDT dichlorodiphenyltrichloroethane, an insecticide. ";
28) Annex 8 shall be amended as follows: "Annex 8 to the Federal Act" technical regulations on milk and dairy products "(as amended by the Federal law" on amendments to the Federal law "technical regulations on milk and dairy products") the allowable levels of microorganisms in milk, dairy products, baby food compound for preschoolers and school-age children |--|--|--------------------------------|--| | | KMAFAnM | 3 | Yeast | | Group | 3 | Product weight (g) | (Д), | | products | Cfu/cm | which are not allowed | mold | | | (г), |-------|--------|-------|-------| (П), | | | no more | COLIBACILLUS | Pato-|-|-sheet stafi | 3 | | | | (number | gene | lokokki | history | cfu/cm | | | | |-micro forms) | S. | (L). | (g) not | | | | | ganizmy | aureus |-| monocy more | | | | | in the | | togenes | | | | | | number of | | | | | | | |-sal'mo | | | | | | | | nelly | | | | |----------|-----------|-------|--------|-------|-------|---------| | | 5 | | | | | | | | 10 x 1 Milk | 0.01 | 25 | 1.0 | 25 |-| |-pasteri | | | | | | | | zovannoe | | | | | | | | in Con-| | | | | | | | bitel'skoj | | | | | | | | packaging | | | | | | | |----------|-----------|-------|--------|-------|-------|---------| | Milk | 100 | 10.0 | 100 | 10.0 | 25 |-| |-ul'trapas | | | | | | | |-terizo | | | | | | | | bathing | | | | | | | | No | | | | | | | aseptic packaging: |-| | | | | | | | technical | | | | | | | | filling | | | | | | | |-consumer | | | | | | | | parent | | | | | | | | packaging | | | | | | | |----------|-----------|-------|--------|-------|-------|---------| | | 5 | | | | | | | X 1 cream | 10 | 0.01 | 25 | 1.0 | 25 |-| |-pasteri | | | | | | | | in unutilized | | | | | | | |-consumer | | | | | | | | parent | | | | | | | | packaging | | | | | | | |----------|-----------|-------|--------|-------|-------|---------| | Cream | 100 | 10.0 | 100 | 10.0 | 25 |-| |-ul'trapas | | | | | | | |-terizo | | | | | | | | bath | | | | | | | | No | | | | | | | aseptic packaging: |-| | | | | | | | technical | | | | | | | | filling | | | | | | | |-consumer | | | | | | | | parent | | | | | | | | packaging | | | | | | | |----------|-----------|-------|--------|-------|-------|---------| | | 3 | | | | | | | | 10 x 2.5 Milk | 1.0 | 25 |-|-|-| | melted | | | | | | | |----------|-----------|-------|--------|-------|-------|---------| | | Milk must comply with industrial | | cream | sterility for sterilized milk and cream | |-| ul'trapasterizovannyh our consumer packaging | | unutilized, | | |-ul'trapas | | |-terizo | | | bath | | |-aseptic packaging: with | | |-| | | bottling | | | that | | |-number | | | gashhennye | | |----------|-----------|-------|--------|-------|-------|---------| |-Kislomo |-| 0.01 | 25 | 1.0 |-|-| | lochnye | | | | | | | | products | | | | | | | | that | | | | | | | | number | | | | | | | |, | | | | | | | | with the term | | | | | | | | shelf | | | | | | | | no more | | | | | | | | 72 hours | | | | | | | |----------|-----------|-------|--------|-------|-------|---------| | Kislomo | Not less | 0.1 | 25 | |-| 1.0 d-50 | | lochnye | 7 | | | | |-N 50 | | products | 1 x 10 | | | | |за | | that | Milky | | | | | that | | | number of acid | | | | | except | | |-micro yogurt | | | | |-| | | with the term, mechanisms for | | | | |, | | | products shelf life | | | | |-works | |-| ' over | | | | | | sentenced 72 hours | | bent ter-| | | | |-use | | | space | | | | | which | | | processing | | | | | sourdough, | | |не | | | | |-| | | restriction | | | | | Tal | | | | | | | | yeast | |----------|-----------|-------|--------|-------|-------|---------| |-| At least | 0.1 | 25 | |-| 1.0 d-50 | |-dairy | 7 | | | | |-N 50 | | products | 1 x 10 | | | | |за | |-|-milk enrichment | | | | | that | | |-sour whelping | | | | | except | |-| bifidus micro | | | | |-| |-| bacteria organisms | | | | |, | with Riyami | | at least | | | | |-production | | period | 6 | | | | | entered | shelf life 1 | x | 10 | | | | |-| | more | bifido-| | | | | which | 72 hours | | bacteria | | | | | sourdough, | | | | | | | |-| | | | | | | | Tal | | | | | | | | yeast | |----------|-----------|-------|--------|-------|-------|---------| | | At least Ryazhenka | 1.0 | 25 | |-| 1.0 d-50 | | | 7 | | | | |-N 50; | | | x 1 10 | | | | |-normalized | | |-milk | | | | | by | | |-sour | | | | | to | | | micro | | | | |-| | | organisms | | | | tion with | | | | | | | | | period | | | | | | | | shelf | | | | | | | | more than 72 | | | | | | | | hours | |----------|-----------|-------|--------|-------|-------|---------| Sour cream and | | | 0.001; | 25 | |-| 1.0 d-50 | products | |-| 0.1 for sour cream | | | |-N 50 | |-impres | not less than |-thermi | | | | to | | move | 7 | česky | | | |-| | | x 1 at its 10 |-... | | | with ISTS | | | |-|, drawing milk | | | | period | | |-sour | after | | | | shelf | | |-|-skvashi micro | | | | more than 72 | | | organisms | Bani | | | | hours | | | |-smetan | | | | | | | | ERS | | | | | | | |-| | | | | | | | LLC | | | | | |----------|-----------|-------|--------|-------|-------|---------| | | Oil in accordance with the levels set by | | | 4 application cream, to the present Federal law | |-Paste | | |, oil | | | curd and | | | products | | | in his | | | basis | | | cheeses | | |-dairy | | | canned | | |----------|-----------|-------|--------|-------|-------|---------| | Products | | | | | | | |-use | | | | | | | When used | | | | | | | | |-production | | | | | | | | ricated | | | | | | | | products | | | | | | | | child | | | | | | | |: nutrition | | | | | | | |----------|-----------|-------|--------|-------|-------|---------| | | 4 | | | | | | | | 10 x 2.5 milk | 1.0 | 25 | |-| 1.0 d-50 | | powder with | | | | | |-N 100 | | mass | | | | | | | | shares | | | | | | | |-fat 25 | | | | | | | |% | | | | | | | | milk | | | | | | | | dry | | | | | | | |-obezzhi | | | | | | | | overall | | | | | | | |----------|-----------|-------|--------|-------|-------|---------| | | 4 | | | | | | | | 1 10 x concentrate | 1.0 | 25 | |-| 1.0 d-10 | |-syvorotoch | | | | | |-N 50 | tional proteins | | | | | | | | | milk | | | | | | | | obtained | | | | | | | | method | | | | | | | |-electro | | | | | | | | dialysis | | | | | | | | (ultra-| | | | | | | | filter | | | | | | | | and | | | | | | | | dialysis) | | | | | | | |----------|-----------|-------|--------|-------|-------|---------| | | 4 | | | | | | |-carbohydrate | 1 x 10 | 1.0 | 50 | |-| 1.0 d-10 | | protein | | | | | |-N 50 | | concentrate | | | | | | | |----------|-----------|-------|--------|-------|-------|---------| | | 4 | | | | | | |-milk | 1 x 10 | 1.0 | 50 | |-| 1.0 d-10 | | protein | | | | | |-N 50 | | concentrate | | | | | | | |----------|-----------|-------|--------|-------|-------|---------| | | 4 | | | | | | | | x 2.5 dry 10 | 1.0 | 25 | |-| 1.0 d-10 | |-carbohydrate | | | | | |-N 50 | | protein | | | | | | | | module | | | | | | | | cheese | | | | | | | | serum | | | | | | | |----------|-----------|-------|--------|-------|-------|---------| | | 4 | | | | | | | | x 2.5 dry 10 | 1.0 | 25 | |-| 1.0 d-10 | |-carbohydrate | | | | | |-N 50 | | protein | | | | | | | | modules | | | | | | | | curd | | | | | | | | serum | | | | | | | |----------|-----------|-------|--------|-------|-------|---------| | |-| 3.0 concentrate | 25 | |-| 1.0 d-50 | |-parakazei | | | | | |-N 50 | | new | | | | | | | | liquid | | | | | | | |----------|-----------|-------|--------|-------|-------|---------| | |-| concentrate 1.0 | 25 | |-| 1.0 d-50 | |-parakazei | | | | | |-N 50 | | new | | | | | | | | dry | | | | | | | |----------|-----------|-------|--------|-------|-------|---------| | | 4 | | | | | | | kazecit | 1 x 10 | 1.0 | 25 | |-| 1.0 d-10 | | dry | | | | | |-N 50 | |----------|-----------|-------|--------|-------|-------|---------| | | 4 | | | | | | | component | 1.5 x 10 | 0.3 | 25 | |-| 1.0 d-10 | | dry | | | | | |-N 50 | | milk | | | | | | | |-| | | | | | | | (for | | | | | | | | products | | | | | | | | child | | | | | | | | | | | | | | | | dry) | | | | | | | |----------|-----------|-------|--------|-------|-------|---------| | | 4 | | | | | | | component | 1.5 x 10 | 1.0 | 25 | |-| 1.0 d-10 | | dry | | | | | |-N 50 | | milk with | | | | | | | | malt | | | | | | | | extract | | | | | | | | (for | | | | | | | | products | | | | | | | | child | | | | | | | | | | | | | | | | liquid) | | | | | | | |----------|-----------|-------|--------|-------|-------|---------| | | 4 | | | | | | | component | 2.5 x 10 | 1.0 | 25 | |-| 1.0 d-50 | | dry | | | | | |-N 50 | | milk with | | | | | | | |-carbohydrate | | | | | | | | protein | | | | | | | |-Infor | | | | | | | | number (for | | | | | | | | products | | | | | | | | child | | | | | | | | | | | | | | | | liquid) | | | | | | | |----------|-----------|-------|--------|-------|-------|---------| | | 4 | | | | | | | component | 2.5 x 10 | 1.0 | 25 | |-| 1.0 d-50 | | dry | | | | | |-N 50 | | milk | | | | | | | |-| | | | | | | | No | | | | | | | | chemical | | | | | | | | processing | | | | | | | | (for | | | | | | | | products | | | | | | | | child | | | | | | | | | | | | | | | | dry) | | | | | | | |----------|-----------|-------|--------|-------|-------|---------| | | 3 | | | | | | | 1 x sugar | 10 | 1.0 | 25 |-|-|-10 p | | milk | | | | | | | |-rafini | | | | | | | dedicated | | | | | | | | | | | | | | | | |----------|-----------|-------|--------|-------|-------|---------| | | 4 | | | | | | | lactose | 1 x 10 | 1.0 | 25 | |-| 1.0 p-100 | | food | | | | | | | |----------|-----------|-------|--------|-------|-------|---------| | | 3 | | | | | | | | 1 10 x concentrate | 1.0 | 50 |-|-|-n 100 | | lactose | | | | | | | |----------|-----------|-------|--------|-------|-------|---------| | | 3 | | | | | | | | 1 10 x concentrate | 1.0 | 50 | |-| 1.0 d-50 | | lactoulozy | | | | | |-N 100 | |----------|-----------|-------|--------|-------|-------|---------| | | 4 | | | | | | | | 10 x 1 serum | 1.0 | 25 | 1.0 | |-D 10 | | dairy | | | | | |-N 50 | | dry | | | | | | | |----------|-----------|-------|--------|-------|-------|---------|
_ KMAFAnM-the number of mesophilic aerobic and facultative-anaerobic microorganisms.
Some kolonieobrazujushhie units.
COLIBACILLUS-bacteria of Group of intestinal sticks. ";
29) Annex 9 shall be amended as follows: "Annex 9 of the Federal Act" technical regulations on milk and dairy products "(as amended by the Federal law" on amendments to the Federal law "technical regulations on milk and dairy products") 1. Indicators for identification of raw cow's milk and raw milk cow |----------------|-----------------------------------------------| | Indicators | Options | |-----------------|---------------------|-------------------------| | |-Raw milk Raw Milk | | | | | cow | |-----------------|---------------------|-------------------------| | |-2.8 fraction of 6.0 per cent, not more than 0.5% | | |-fat | | | |-----------------|---------------------|-------------------------| | Mass fraction | At least 2.8 percent | | protein | | |-----------------|-----------------------------------------------| | Mass fraction | At least 8.2 percent | | dry | | | defatted | | |-milk substances | | |-----------------|-----------------------------------------------| | Consistency | homogeneous liquid, without sediment and flakes. | | It is not allowed to Freeze | | |-----------------|-----------------------------------------------| | Taste and smell | clean smell and taste, without foreign after-taste | | |, and odors, not peculiar to fresh milk. | | Slightly noticeable Stern Allowed | | | | taste and smell | |-----------------|---------------------|-------------------------| | | Color from white to white with a slightly bluish | | | | |-tinged light cream | |-----------------|---------------------|-------------------------| | Acidity | 16.0-21.0 c Turner | |-----------------|---------------------|-------------------------| | | 3 | 3 | | | At least Density 1027.0 kg/m | at least 1030.0 kg/m for | | at temperature 20 | | top grade, no less | | | degrees Celsius and | 3 | | | mass fraction of fat | 1029.0 kg/m for first | | | 3.5 per cent in second grade | and | | | temperature 20 degrees | | | | | Celsius | |-----------------|---------------------|-------------------------| | Temperature not exceeding minus 0.520 | |-| | freezing | degrees Celsius | | | (used | | | | suspected | | | the rigging) | | | |-----------------|---------------------|-------------------------|
2. identify Indicators of raw milk other farm animals in a consignment of |--|---------------------------------------------|--|--| | View | The content of the component parts of the milk | Raft-| | | Belly-| percentage | Ness | | | ного |---------|---------|---------|-------|-------| When | acids | | | Fat | Protein | Lactose | Dry | Mina | Tempe |, | | | | | |-compounds | eral | information | degrees | | | | | | VA |-| 20 substance Gras | Turner | | | | | | average | VA | precision | | | | | | | | | Celsius | | | | | | | | | | | |--------|---------|---------|---------|-------|-------|-------|-------| | |-2.8 5.5 Koza | 2.8-3.8 | 4.4-4.6 | 13.4 | 0.8 |-1027 | 14-20 | | | | | | | | 1030 | | |--------|---------|---------|---------|-------|-------|-------|-------| | |-6.2 7.2 Sheep | 5.1-5.7 | 4.2-6.6 | 18.5 | 0.9 | 1034 | 25.0 | |--------|---------|---------|---------|-------|-------|-------|-------| | |-1.9 1.8 Mare | 2.1-2.2 | 5.8-6.4 | 10.7 | 0.3 | 1032 | 6.5 | |--------|---------|---------|---------|-------|-------|-------|-------| |-Verblju |-3.0 5.4 | 3.8-4.0 | 5.0-5.7 | 15.0 | 0.7 | 1032 | 17.5 | | transfers | | | | | | | | |--------|---------|---------|---------|-------|-------|-------|-------| |-Bujvo |-7.5 7.7 | 4.2- 4.6 | 4.2-4.7 | 17.5 | 0.8 | 1029 | 17.0 | | | | | | | | | | |--------|---------|---------|---------|-------|-------|-------|-------| | |-1.4 1.2 Donkey | 1.7-1.9 | 6.0-6.2 | 9.9 | 0.5 | 1011 | 6.0 | |--------|---------|---------|---------|-------|-------|-------|-------|
_ milk identification values obtained from various farm animals with individual doenijah, can vary over a wide range. ";
30) Annex 10 shall be amended as follows: "Annex 10 of the Federal Act" technical regulations on milk and dairy products "(as amended by the Federal law" on amendments to the Federal law "technical regulations on milk and dairy products") Indicators identify the raw cream |------------------------|---------------------------------------| | Indicators | Options | |-------------------------|---------------------------------------| | Mass fraction of fat | Not less than 9.0 percent | |-------------------------|---------------------------------------| | Acidity | 14.0-19.0 c Turner | |-------------------------|---------------------------------------| Consistency is Homogeneous homogeneous | |. | | Individual lumps of fat Allowed | | |-------------------------|---------------------------------------| | Taste and smell | Expressed, cream | | | sweetish. | | Weakly expressed Stern Allowed | | | | taste and smell | |-------------------------|---------------------------------------| | Color | white with cream tint, homogeneous "; | | -------------------------|---------------------------------------|
31) Annex 11 shall be amended as follows: "Annex 11 of the Federal Act" technical regulations on milk and dairy products "(as amended by the Federal law" on amendments to the Federal law "technical regulations on milk and dairy products") organoleptic characteristics of milk products identification |------------|---------------------------------------------------------------------| | Product | Indicators | | переработки |-------------------------|-----------------------|-------------------| | milk | Appearance and | Taste and smell | Color | | | texture | | | |-------------|-------------------------|-----------------------|-------------------| | | |-Transparent Homogeneous Milk characteristic of milk white, allowed | | | | liquid drinking netjaguchaja | with a slight taste of | with bluish | | | | boiling. Allowed |-tinged for | | | sweetish taste skim | | | | | | milk with | | | | | light ivory | | | | | |-tinged for | | | | | sterilized | | | | | milk, for | | | | |-enriched | | | | | milk | | | | | conditional | | | | | color added | | | | | component | |-------------|-------------------------|-----------------------|-------------------| | Cream | Homogeneous opaque | characteristic cream | white with blue polka | | | liquid, drinking moderately viscous | with a light smack | shade | | | | boiling. Allowed | uniform | | | |-salty sweet | the entire mass | | | | smack | svetlo-kremovi for | | | | | sterilized | | | | |-cream | |-------------|-------------------------|-----------------------|-------------------| | | Fermented baked milk, Homogeneous with impaired | Net fermented | svetlo-kremovi | | nenarushennym | or teas clot | with a pronounced taste for uniform, | | | without gassing pasteurization | | |-make from | | | liquid | | White | | | | | light cream | |-------------|-------------------------|-----------------------|-------------------| | Acidophilus | Homogeneous ropy | Pure fermented milk, milky-white | | | | hot taste slightly liquid | uniform | |-------------|-------------------------|-----------------------|-------------------| | | Kefir Homogeneous with impaired | Clean | sour milk, milky-white | | nenarushennym | or sour milk clot | slightly peppery taste or | uniform. When | | |. For products | taste and smell, | Appendix | | | |-made liquid caused | pishhevkusovyh | | yeast application | | added | component | | | allowed | components. For | conditional | | | leg. When | products | color added | | | pishhevkusovyh | added manufactured with | component | | their presence components | | use yeast | | | | yeast is permitted | | | | | | smack | | |-------------|-------------------------|-----------------------|-------------------| | Yogurt | Homogeneous moderately viscous | sour milk. When | milky-white | | | liquid. When you add an appendix even | |. | | | | or | sugar stabilizer when adding | | | or | and jelly sweeteners in moderation | pishhevkusovyh | | | creamy. When | sweet taste. When | component | | Appendix pishhevkusovyh Appendix | | | conditional | | their presence components | | pishhevkusovyh | color added | | | |-| component | | | | conditional | | | | | added | | | | | components | | |-------------|-------------------------|-----------------------|-------------------| Curd Soft and | | dry or sour milk, Pure | | White or | | | products crumbly mass, with smack allowed | | cream tint | | |-based presence tangible particles | powdered milk. When | uniform. When | | |-including milk protein or sugar or introduction without | | Appendix | | curd | availability. When sweeteners taste | | pishhevkusovyh | | Mass | Add pishhevkusovyh | measure sweet. When | component | | their presence components | | add | conditional | | | | pishhevkusovyh | color added | | | |-| component | | | | conditional | | | | | added | | | | | components | | |-------------|-------------------------|-----------------------|-------------------| | Sour cream | homogenous mass with Pure fermented milk |. | White with blue polka | | | glossy surface | Allowed smack |, | | | | ghee | uniform | |-------------|-------------------------|-----------------------|-------------------| Ice cream servings are single-layer | | or | Net typical | characteristic | | layered ice cream | | | the given kind | | | various shapes of ice cream ice cream taste | |, | | | fully or partially | | | uniform | | glazed | | whole | | | (chocolate) or without | single layer or | | | | glaze (chocolate). | each whole | | | Dense, Consistency | | laminated layer | | | |, without tangible | | ice cream. For | | | fat lumps | | glazed | | | stabilizer and | ice cream | color | | | emulsifier, particles | | coating | | protein and lactose, | | | characteristic | | | ice crystals. When | | This type | | | pishhevkusovyh added | | glaze | | their components | | | | | |. In glazirovannom | | | | ice cream consistency | | | | | | glaze (chocolate) | | | | |, without tangible | | | | sugar particles | | | | | |, cocoa dry | | | | dairy products, | | | | | the presence of particles of nuts, | | | | | | wafer crumbs and other | | | | | components when they are | | | | | | | | |-------------|-------------------------|-----------------------|-------------------| Baked or Grainy | | thick | Melted dairy | from light yellow | | | homogeneous mass, fat free in | | to yellow, | | | | when melted tastes and odors | uniform | | | transparent without draught | | | | | liquid | | | |-------------|-------------------------|-----------------------|-------------------| | Milk fat | dense, homogeneous | Clean, neutral, from white to | | | mass in molten | characteristic | yellow, homogeneous | | | transparent form without | butterfat | throughout the mass | | |-liquid sludge | | | |-------------|-------------------------|-----------------------|-------------------| | | Dense, homogeneous, sweet creamy |most | from light yellow | |, |, plastic butter on the cut | and | oil to yellow, | |-Paste | shiny, dry to sweet appearance | creamy | uniform | | oil |. Allowed oil paste evenly | |. When | | | | surface pronounced creamy | Appendix | | | or | low sparkling flavor and aftertaste | pishhevkusovyh | | with the presence of the brushed lightly | | pasteurization without | component | | smallest unit | | other flavors | conditional | | moisture droplets | |, and odors. For added color | | There is not enough consistency | | sour-creamy | component | | thick plastic and | | oils | | | | kroshashhajasja weak. With sweet and sour creamy pasta | | | | | pishhevkusovyh | added oil pronounced | | | their presence components | | creamy taste with | | | | | kislomolocnam | | | | without flavour | | | | | | other flavors | | | | |, and odors. For | | | | | podsyrnogo oils and | | | | oil paste | | | | | | allowed | | | | | whey flavor. | | | | | For all kinds of oils and | | | | |-Paste allowed | | | | | slabokormovoj smack | | | | |-and (or) not enough | | | | |: flavors expressed | | | | | creamy, | | | | | pasteurization, | | | | | perepasterizacii | | | | melted butter, | | | | | |-milk. When | | | | | Appendix | | | | | pishhevkusovyh | | | | |-| | | | | conditional | | | | | added | | | | | components | | |-------------|-------------------------|-----------------------|-------------------| | |, Cheesy Cheese packaging. |-Scented cheesy and | from white to | |-product Consistency privkusami | | | yellow. When | dry powdered | | or | characteristic | Appendix | |-including |, fragile or strong | pishhevkusovyh |-specific | | |. other processed When you add names of cheese | When | component | | | pishhevkusovyh components added conditional | | | | their presence | | pishhevkusovyh | color added | | | |-| component | | | | conditional | | | | | added | | | | | components | | |-------------|-------------------------|-----------------------|-------------------| | |, Cheesy Cheese different Form. | | Cheesy, from light-yellow | |-product Consistency, frangula | sweet-spicy from | to yellow. When | | | or other granular superfirm. Without | varying degrees | Appendix | | picture or with the eyes | | expressiveness, | pishhevkusovyh | | different shapes and | | | characteristic components | | | location. When a specific conditional | | | | | pishhevkusovyh cheese names, Appendix | | color added | | their presence components | | | component | |-------------|-------------------------|-----------------------|-------------------| | |, Cheesy Cheese Form bruska, cylinder | cheesy | from light yellow | |-product | or other arbitrary | sweet-spicy from | to yellow, | | solid | form. Consistency | varying | uniform. When | | dense, homogeneous, | | symptoms | Appendix | | frangula or other lightly |. | characteristic | pishhevkusovyh | | | Eyes large, medium, the specific component | | | | | small or non-existent. | name of cheese. | conditional | | | When adding | color when added | added | | | pishhevkusovyh | pishhevkusovyh components | component | | their presence | | component | | | | | conditional | | | | | added | | | | | components | | |-------------|-------------------------|-----------------------|-------------------| | |, Cheesy Cheese Form bruska, high high for cheese | | from white to | |-product | or low cylinder | temperature second | yellow | | | Globe semi-hard ellipse or other heat-cheesy | | uniform | | |-form snip. spicy with sweet, | | marble or | | Homogeneous Consistency | | varying | another. Cheeses with | | elastic plastic |. | | symptoms mold veins | | | Eyes large, medium | characteristic | the imposed mould. | | small, different | or | |-specific cheeses with | | form and location or | | name for cheese | surface | | | None. When intermediate cheese | | mold her | | | pishhevkusovyh | and added low temperature |. When | | their presence components | | second heating | Appendix | | | cheesy, sourish | | pishhevkusovyh | | | | slightly spicy, tangy, | component | | | | in varying degrees | conditional | | | | | color expressiveness added | | | | | characteristic components | | | |-specific | | | | | name of cheese. | | | | | When using | | | | mold or mucus | | | | | |-view due | | | | | mould or | | | | | sliznevoj microflora. | | | | | When adding | | | | | pishhevkusovyh | | | | |-| | | | | conditional | | | | | added | | | | | components | | |-------------|-------------------------|-----------------------|-------------------| | |, Cheesy Cheese Form low cylinders | or |-milk from white to | |-product | or other arbitrary | cheesy characteristic | yellow. Cheeses with | | | form: soft Consistency from | to a specific mold veins | | | soft, lightly grease | | cheese names. mould imposed | | | to tender elastic | | when used with cheeses | | | | mazhushhejsja, oily. mold or mucus | | surface | | | |-View due to slightly Allowed | mold-it | | | kroshashhajasja 0.59. | or | mould presence. When | | | Figure is missing. | sliznevoj microflora. | Appendix | | | | Allowed when adding | pishhevkusovyh | | | pishhevkusovyh | small amount | component | | | glazkov and voids |-| conditional | | |. When due to the added color | | | | | pishhevkusovyh | added added | component | | their presence components | | components | | |-------------|-------------------------|-----------------------|-------------------| Curd Cheese | | form of packaging. | Blank sour milk, | from white to | | Tender Consistency | | without extraneous | light cream | | soft plastic, | | tastes and odors | uniform. When | | | |, smooth dry or characteristic | Appendix | | whole. | If for a particular pishhevkusovyh | | | | | pishhevkusovyh titles | added cheese. | component | | their presence components | | when adding | conditional | | | | pishhevkusovyh | color added | | | |-| component | | | | conditional | | | | | added | | | | | components | | |-------------|-------------------------|-----------------------|-------------------| | |, Cheesy Cheese packaging. | |, Characteristic of Pure white to | Consistency of product | | thick | |-specific intensely-yellow | processed slightly elastic | | up | appellation cheese, |, smooth | | lomtevye | ductile, homogeneous | smoked with flavor | smoked from | | whole conserves | |-smoked. When | yellow to | | | form after cutting. | | yellow, add in the sweet | | | Pishhevkusovyh | when adding | cheeses from white to | | | pishhevkusovyh components |-| Brown. When | | their presence | | due | Appendix | | | | added | pishhevkusovyh | | | | | components components | | | | | conditional | | | | | color added | | | | | component | |-------------|-------------------------|-----------------------|-------------------| | |, Cheesy Cheese packaging. | |, Characteristic of Pure white to | |-product | Consistency from soft | for the particular intense yellow, | | melted plastic to | | soft | name of cheese. | uniform. У | | mazhushhejsja |, creamy, Pasty, |, when adding | sweet | | | homogeneous | pishhevkusovyh | cheeses from white to | | | mass. When you add |-| Brown. When | | | pishhevkusovyh components caused by adding | | | | their presence | | added | pishhevkusovyh | | | | | components components | | | | | conditional | | | | | color added | | | | | component | |-------------|-------------------------|-----------------------|-------------------| | | Milk powder Fine homogeneous dry | Net peculiar | white with | | | |-powder fresh | cream light | | | | pasteurised | shade | | | | milk | | |-------------|-------------------------|-----------------------|-------------------| | Cream | Small homogeneous dry | Net peculiar | white with | |-dry fresh powder | pasterizovannym | |-light cream | | | | |-tinged cream | |-------------|-------------------------|-----------------------|-------------------| | | Milk Homogeneous, moderately viscous | sweet-salty | svetlo-kremovi | | | | liquid cream taste peculiar | | |-evaporated milk | | toplenomu milk | | | fied | | | | |-------------|-------------------------|-----------------------|-------------------| | | Milk homogeneous viscous mass | clean, sweet, white with blue polka | | | cream | without perceived | pronounced smack | shade | condensed milk crystals | | | pasteurised | uniform. When | | | sugar sugar. Allowed | milk. Milk | heat | | mealy consistence and | | condensed with sugar, | and |-processing | little sediment exposed | | | manufacturing | | at the bottom of the lactose | packaging | more | adding coffee and | | | storage | heat-treated | cocoa color | | | | Caramel taste. | Brown | | | | Tolerance | | | | |-feed light | | | | | taste | | |-------------|-------------------------|-----------------------|-------------------| | | Serum homogeneous transparent or | characteristic | From pale green | | translucent liquid whey | |, | to light yellow | | | | whey | | | | sour taste, | | | | | |-cheese | | | | | or | sweet | | | | salty | | |-------------|-------------------------|-----------------------|-------------------| | Buttermilk | Homogeneous opaque | characteristic buttermilk | from | | | | no sediment and liquid for buttermilk | to light yellow | | | |-sweet butter flakes | | | | |-milk butter, for | | | | sour-creamy buttermilk | | | | | |-sour milk. | | | | Smack is permitted | | | | | Pasteurization or | | | | | | slabokormovoj smack | | |-------------|-------------------------|-----------------------|-------------------| Casein powder Homogeneous | | or | and odourless, white to taste | | | scoop or dry | | |-neutral light-cream | | any grain porous | | | | | |формы | | | |-------------|-------------------------|-----------------------|-------------------| | | | Tiny crystals of Lactulose and odourless, sweet | white | | non-uniform taste forms | | | | |-------------|-------------------------|-----------------------|-------------------| | | Concentrate homogeneous viscous | Taste of sweets | from light yellow | | lactoulozy | liquid | to sweet. | to dark yellow | | | Taste and Allowed | | | | | the smell caused by | | | | | | caramelisation | | |-------------|-------------------------|-----------------------|-------------------| | | Plastic Spread homogeneous | Taste creamy, white to | | |-cream thick or soft creamy or sweet-| | yellow | | | texture, vegetation surface | sour-creamy | uniform | | | matte or | | | | dry, slightly shining | | | | | |вид | | | |-------------|-------------------------|-----------------------|-------------------| The mixture is Grainy or | |, | Melted dairy | from light yellow | | toplenaja | dense or soft | fat | to yellow, | |-cream | | | uniform | | plant | | | | |-------------|-------------------------|-----------------------|-------------------| |-Dairy | as supplied by the manufacturer, with | | | flavour compound with color and (or) the smell caused by taste | | | color products and (or) smell added pishhevkusovyh components | | molokoso | glaze or other food products "; | |-value | | | products | | |-------------|---------------------------------------------------------------------|
32) Annex 12 shall be amended as follows: "Annex 12 to the Federal Act" technical regulations on milk and dairy products "(as amended by the Federal law" on amendments to the Federal law "technical regulations on milk and dairy products") the physico-chemical and microbiological indicators of dairy product identification 1. Drinking milk, cream, dairy products, dairy products, compound, condensed milk by-products, dry milk products |-----------------|------------------------------------------------------------| | Product | Indicators | | переработки |--------------------------------------|---------------------| | milk | The range of mass fraction, percentage | Lactic acid | | |------------|-------------|-----------| micro-organisms | | | Fat | Protein, not | SOMO, not | Probiotic | | | | less than | less (for microorganisms | | | | (for dairy | dairy | 3 | | | | composite | composite | yeast, cfu/g (cm) | | | |-|-| | | | | dairy | in the dairy | | | | | basis) | basis) | | |------------------|------------|-------------|-----------|---------------------| | |-0.1 milk Drinking 8.9 2.8 (for 2.6 | | |-8.0 | | | | milk | | | | | | mass | | | | | | fat | | | | | | more 4 | | |
| |%) | | | |------------------|------------|-------------|-----------|---------------------| | Milk drink | 0.1-2.6 7.4 6.0 | | |-| |------------------|------------|-------------|-----------|---------------------| |-Dairy | 0.1-9.5 | | |- | | cocktails | | | | | drinks, jelly, | | | | | | | puddings, mousses, | | | | | |-pastes, souffle | | | | | |------------------|------------|-------------|-----------|---------------------| |, Cream | 9.0-34.0 | 1.8-2.6 | 5.2-8.0 |-| | number | | | | | | |-58.0 35.0 high | 1.2 3.6 | |-| |------------------|------------|-------------|-----------|---------------------| | | | | | 7 | | |-8.9 0.1 Fermented | 2.8 (2.6 to 7.8 at least | | 1 x 10 | | products | |-product | | lactic acid | | except | | mass | | microorganisms. Not | | Ayran and other | | fat | | 6 | | dairy | | more 4 | less than 1 x 10 | | | products | |%) | Bifidobacteria and | | | produced with | | | | (or) other | |, the addition of water | | | | Probiotic | yogurt, sour cream, | | | | | Microorganisms for | curd, | | | | | products | | number | | | |-enriched | | milk | | | | Bifidobacteria and | | products | | | | other | | Bifidobacteria | | | | Probiotic | other | and | | | | in micro-organisms | | Probiotic | | | |-including yogurt. Maine | microorganisms | | | | 4 | | | | | less than 1 x 10 | yeast | | Yogurt | 0.1-10.0 | 3.2 | at least | from the end | | | | | 2.8 7.0 | fitness for Ayran, | | | | addition | not less than yogurt and | | | | | component | | 5 | | | | | 1 x 10 | Kumys | | | | | | | |------------------|------------|-------------|-----------|---------------------| | Sour cream, products | 9.0-58.0 | 1.2 | 3.6 | 7 | |-based | | | At least x 1 | 10 | | | | | | lactic acid | | | | | | Microorganisms for | | | | | | cream | |------------------|------------|-------------|-----------|---------------------| | Except cottage cheese (|-| 12.0 35.0 0.1 (8.0 for | 13.5 |-| | except cottage cheese | | ricotta with | (10.0 to | | | from | | mass | cheese | | | using | | | fat mass | | | ultrafiltration, | | | 18 more fat | | |-separation, | |%) | more than 18 | | curd | and | | |%) | | | zernenogo) | | | | | |------------------|------------|-------------|-----------|---------------------| |Творог, |0,1 - 25,0 |7,0 |10,0 |- | | produced | | | | | | using | | | | | | ultrafiltration, | | | | | |-separation | | | | | |------------------|------------|-------------|-----------|---------------------| Cottage Cheese | |-| 25.0 8.0 2.0 |-|-| |------------------|------------|-------------|-----------|---------------------| | Curds | at least 0.1 | 6.0 |-|-| |------------------|------------|-------------|-----------|---------------------| |Творожные |0,1 - 35,0 |- |- |- | | products | | | | | |------------------|------------|-------------|-----------|---------------------| |Молоко |0,2 - 16,0 |6,0 |11,5 |- | | sterilized | | | | | | condensed | | | | | |------------------|------------|-------------|-----------|---------------------| | Condensed | 0.2-5.0 12.0 16.0 | | |-| | with sugar | | | | | |------------------|------------|-------------|-----------|---------------------| |Молоко |7,0 - 9,5 |8,0 |16,0 |- | | sterilized | | | | | | condensed | | | | | |------------------|------------|-------------|-----------|---------------------| |Сливки |25,0 |2,6 |5,3 |- | | sterilized | | | | | |------------------|------------|-------------|-----------|---------------------| | Condensed | 19.0-20.0 | 6.0 18.0 | |-| | with sugar | | | | | |------------------|------------|-------------|-----------|---------------------| | Milk | 0.1-26.0 | 24.0 | 69.0 |-| |------------------|------------|-------------|-----------|---------------------| | In cream, dried | 42.0-45.0 | 20.0 | 53.0 |-| |-including | | | | | | |-75.0 80.0 high | 10.0 15.0 | |-| |------------------|------------|-------------|-----------|---------------------|
_ SOMO-dry fat-free milk remainder.
Identification indicators are established regulations or technical documents or standards organizations.
2. Oil and oil paste of cow milk |---------------|-----------------------------|--------------------|--| | Oil | Fraction of total mass, percentage | Titrated | Acids-| | | | acidity | Ness | | | | milk plasma | fat | | | | product degrees | phase | | | | Turner | degrees | | | | |-Kettsto | | |-----------|-----------|-----|--------|-----------| Thera | | | fat | moisture | salt | sweet | sweet and sour | not | | | | | |-slivoch | slivoch-| more | | | | | | leg | leg | | |----------------|-----------|-----------|-----|--------|-----------|--------| | | At least Melted | Not more |-| | |4,0 | | |99,0 |1,0 | | | | | |----------------|-----------|-----------|-----|--------|-----------|--------| Creamy, | | | | | | | | |-including: | | | | | | | |----------------|-----------|-----------|-----|--------|-----------|--------| |-creamy sweet | | | | | | | sour-cream, | | | | | | | | |-including: | | | | | | | |----------------|-----------|-----------|-----|--------|-----------|--------| |-|-|-14.0 50.0 46.0 |-| Not more |-40.0 65.0 | 4.0 | | | 85.0 Inc. | | | 30.0 | | | |----------------|-----------|-----------|-----|--------|-----------|--------| | |-50.0 salty | 13.0-45.0 | 1.0 | Not more |-40.0 65.0 | 4.0 | | | 85.0 Inc. | | | 30.0 | | | |----------------|-----------|-----------|-----|--------|-----------|--------| | |-50.0 components 69.0 | 16.0-45.0 |-|-|-| 4.5 | |----------------|-----------|-----------|-----|--------|-----------|--------| |-Paste oil | | | | | | | |-sweet | | | | | | | creamy, | | | | | | | | |-| | | | | | | creamy, | | | | | | | | |-including: | | | | | | | |----------------|-----------|-----------|-----|--------|-----------|--------| | |-49.0 39.0 unsalted |-56.0 47.0 |-| |-40.0 33.0 65.0 | 4.0 | |----------------|-----------|-----------|-----|--------|-----------|--------| | |-49.0 39.0 salt | 55.0-46.0 | 1.0 | |-40.0 33.0 65.0 | 4.0 | |----------------|-----------|-----------|-----|--------|-----------|--------| | | components-49.0 39.0 40.0 55.0-| |-|-|-| 4.5 | |----------------|-----------|-----------|-----|--------|-----------|--------| | | Not less milk Fat | not more |-|-|-| 4.0 | | |99,8 |0,2 | | | | | |----------------|-----------|-----------|-----|--------|-----------|--------|
3. spread cream-vegetable mixture toplenaja creamy vegetable |-----------|--|--|------------|--|--| | Bulk Product | | Mass | Mass | Mass | Tempe | | | share | share | share | share | room | | | General | dairy | linoleic acid | TRANS-|-plavle | | | fat | body fat | acid | isomers | tion | | | percentage | fat | fat | oleic | fat | | | | phase | dedicated | acid | degrees | | | | percentage | out product | in fat, |, | | | | | percentage of selected no more | | | | | | | | from the Pro-| | | | | | | accountable | | | | | | | in Re-| | | | | | | account | | | | | | | methyl-| | | | | | | jelaidat, | | | | | | | percentage | | |------------|--------|---------|------------|-----------|--------| |-95 39 spread | | Not | 10.0-35.0 | 8.0 | 36 | |-cream | | less 50 | | | | | plant | | | | | | |------------|--------|---------|------------|-----------|--------| Mix Not | | | No | 10.0-35.0 | 8.0 | 36 | | toplenaja | less 99 | less than 50 | | | | |-cream | | | | | | | plant | | | | | | |------------|--------|---------|------------|-----------|--------|
4. Сыр, сырный продукт |------------|----------------------------------------------------| | Product | Fraction of total mass, percentage | | |-----------|-------------|----------|---------------| | | moisture | moisture in | body fat | Salt | | | | fat | dry | | | | | substance | substance | | |------------|-----------|-------------|----------|---------------| Cheesy cheese (| | 2.0-10.0 | Less 15.0 | 4.0-40.0 | 2.0-6.0 | |-product) | | | incl. | | | dry | | | | | |------------|-----------|-------------|----------|---------------| Cheesy cheese (| |-30.0 35.0 | less than 51.0 | 1.0-60.0 | 1.0-3.0 | |-product) | | | | and more Inc. | | superhard | | | | | |------------|-----------|-------------|----------|---------------| Cheesy cheese (| | 40.0-42.0 49.0 56.0-| | 1.0-60.0 | 0.5-2.5 | |-product) | | incl. | | and more Inc. | | solid | | | | | |------------|-----------|-------------|----------|---------------| Cheesy cheese (| |-36.0 55.0 |-54.0 69.0 | 1.0-60.0 | 0.5-4.0 | |-product) | | incl. | | and more Inc. | | solid | | | | | |------------|-----------|-------------|----------|---------------| | |-30.0 Cheese 80.0 | More 67.0 | 1.0-60.0 | 0.4-5.0, Inc. | | (cheesy | | | and more | 2.0-7.0 Inc. | |-product) | | | | to pickle | | soft | | | |, | | cheese | | | |-0.0 to 5.0 | | cheese | | | | curd | | | | | | cheese | |------------|-----------|-------------|----------|---------------|
5. Cream Cheese, processed cheese product |-------------|---------------------------------------------------| | Product | Fraction of total mass, percentage | | |-------------|-----------|-----------|-------------| | fat in dry | | moisture | table | sucrose | | | substance | |-salt (except | (for | | | | | sweet | sweet | | | | | cheese) | cheese) | |-------------|-------------|-----------|-----------|-------------| Cheesy cheese (| | To 65.0 incl. |-35.0 70.0 | 0.2-4.0 | To 30.0 Inc. | |-product) | | incl. | incl. | | | cream | | | | | | lomtevoj | | | | | |-------------|-------------|-----------|-----------|-------------| Cheesy cheese (| |-20.0 35.0 70.0 70.0 |-| 0.2-4.0 | | |-product) | incl. | incl. | incl. | | | cream | | | | | | Paste | | | | | |-------------|-------------|-----------|-----------|-------------| Cheesy cheese (| | To 51.0 | 3.0-7.0 | 2.0-5.0 | | |-product) | incl. | incl. | incl. | | | cream | | | | |
dry | | | | | |-------------|-------------|-----------|-----------|-------------|
6. Мороженое |---------|---------------------|--------------|---------|--------| | View | Fraction of total mass fraction,, | |-Acids | ...-| | | percentage | percentage not |, | schemes, | | | | less than | degrees | percentage | | |----------|----------|--------|-----|Тернера, | | | | fat | SOMO | sucrose | dry | no more | | | | milk | | or |-| | | | | | | General | from | | | | | | | sugar | | | | | | | | (for | | | | | | | | less | | | | | | | | lactose | | | | |---------|----------|----------|--------|-----|---------|--------| |-|-4.0 12.0 7.0 10.0-| | 14.0 | 36 | 21 | 40-130 | |---------|----------|----------|--------|-----|---------|--------| | |-11.5 8.0 Creamy |-11.0 7.0 14.0 | | | 32 22 | 40-110 | |---------|----------|----------|--------|-----|---------|--------| | | No more Dairy | 7.0-11.5 | 14.5 | 28 | |-40 23 90 | | |7,5 | | | | | | |---------|----------|----------|--------|-----|---------|--------| |-| |-7.0 not more than 11.5 | 17.0 | 28 | 90 | 40-90 | | dairy | 7.5 | | | | | | |---------|----------|----------|--------|-----|---------|--------| |-| With grow no more |-| 11.0 7.0 14.0 | 29 | 22 | 40-110 | | | 12.0 accumulation | | | | | | | fat | | | | | | | |---------|----------|----------|--------|-----|---------|--------|
_ SOMO-dry fat-free milk remainder.
The acidity of the ice-cream with palatability components set national standards, technical documents or standards organizations.
Mix milk and vegetable fat.
Note. Indicators identify dairy composite and milk products milk processing establishes national standards, technical documents or standards organizations. ";
33) Annex 13 shall be amended as follows: "Annex 13 to the Federal Act" technical regulations on milk and dairy products "(as amended by the Federal law" on amendments to the Federal law "technical regulations on milk and dairy products") physical-chemical indicators for identification of baby food milk based for infants 1. Adapted milk mixture (dry, liquid, fresh, sour milk) and products based on partially hydrolysed proteins for children from birth to six months (100 ml of ready-to-eat product) |-----------------|----------------------------------------------| | Criterion and | Allowable | | показатель |----------------------------------|-----------| | | Normiruemyj | Concerned | |------------------|----------------------------------|-----------| |Белок |1,2 - 1,7 г |+ | |------------------|----------------------------------|-----------| Dairy Proteins | | at least 50 per cent of the | + | | | protein serum | | |------------------|----------------------------------|-----------| |Жир |3,0 - 4,0 г |+ | |------------------|----------------------------------|-----------| | Linoleic acid | 14-20 per cent of the amount of fatty | + | | |кислот | | | |----------------------------------| | | |-400 800 mg | | |------------------|----------------------------------|-----------| |Отношение |1-2 |- | Alpha-Tocopherol |/| | | |-polinena | | | | syshhennye fatty | | | | acid | | | |------------------|----------------------------------|-----------| |Углеводы |6,5 - 8,0 г |+ | |------------------|----------------------------------|-----------| | | Not less Lactose 65 per cent of the | + | | | quantities of carbohydrates (minimum 40 | | | |% of total | | | |-based mixtures of carbohydrates | | | partially hydrolysed proteins) | | | |------------------|----------------------------------|-----------| | | No more Taurine 8.0 mg | + | |------------------|----------------------------------|-----------|
_ except for the adapted kazeindominirujushhih mixes (dairy casein content mixes with more than 50 per cent of the total protein).
2. Subsequent adapted milk mixture (dry, liquid, bentonite and cultured milk) and products based on partially hydrolysed proteins for children aged over six months (100 ml of ready-to-eat product) |-------------|--------------------------------------------------| | Criterion and | Allowable | | показатель |---------------------------------|----------------| | | Normiruemyj | The concerned | |--------------|---------------------------------|----------------| |Белок |1,2 - 2,1 г |+ | |--------------|---------------------------------|----------------| Dairy Proteins | | at least 35 per cent of |-| | | protein serum | | |--------------|---------------------------------|----------------| |Жир |2,5 - 4,0 г |+ | |--------------|---------------------------------|----------------| | |-14 Linoleic 20 per cent of the amount of fatty | + | | | acid acids | | | |---------------------------------| | | |-400 800 mg | | |--------------|---------------------------------|----------------| |Углеводы |7,0 - 9,0 г |+ | |--------------|---------------------------------|----------------| | | Not less Lactose 50 per cent of the | + | | | quantities of carbohydrates (not less | | | | 35 per cent | | | carbohydrates quantities for mixtures, | | | | on the basis of partially | | | | hydrolysed proteins) | | | |--------------|---------------------------------|----------------|
_ except for the adapted kazeindominirujushhih mixes (dairy casein content mixes with more than 65 per cent of the total protein).
3. Adapted milk mixture (dry, liquid, fresh, sour milk) and products based on partially hydrolysed proteins for children from birth to 12 months of nutritional value Indicators (100 ml of ready-to-eat product) |-----------------|----------------------------------------------| | Criterion and | Allowable | | показатель |--------------------------------|-------------| | | Normiruemyj | Concerned | |------------------|--------------------------------|-------------| |Белок |1,2 - 2,1 г |+ | |------------------|--------------------------------|-------------| Dairy Proteins | | at least 50 per cent of the | + | | | protein serum | | |------------------|--------------------------------|-------------| | | No more Taurine 8.0 mg | + | |------------------|--------------------------------|-------------| |Жир |3,0 - 4,0 г |+ | |------------------|--------------------------------|-------------| | Linoleic acid | 14-20 per cent of the amount of fatty | + | | |кислот | | | |--------------------------------| | | |-400 800 mg | | |------------------|--------------------------------|-------------| |Отношение |1,0 - 2,0 |- | Alpha-Tocopherol |/| | | | Polyunsaturated | | | | fatty acids | | | |------------------|--------------------------------|-------------| |Углеводы |6,5 - 8,0 г |+ | |------------------|--------------------------------|-------------| | | Not less Lactose 65 per cent of the | + | | | quantities of carbohydrates (not less | | | | 40 per cent | | | carbohydrates quantities for mixtures, | | | | on the basis of partially | | | | hydrolysed proteins) | | | |------------------|--------------------------------|-------------|
_ except for the adapted kazeindominirujushhih mixes (dairy casein content mixes with more than 50 per cent of the total protein).
4. Subsequent partially adapted milk mixture (dry, liquid, fresh, sour milk) for children aged over six months, indicators of nutritional value (100 ml of ready-to-eat product) |-----------------|----------------------------------------------| | Criterion and | Allowable | | показатель |----------------------------------|-----------| | | Normiruemyj | Concerned | |------------------|----------------------------------|-----------| |Белок |1,5 - 2,4 г |+ | |------------------|----------------------------------|-----------| Dairy Proteins | | at least 20 per cent of |-| | | protein serum | | |------------------|----------------------------------|-----------| |Жир |2,5 - 4,0 г |+ | |------------------|----------------------------------|-----------| | Linoleic acid | not less than 14 per cent of |-| | | fatty acids | | | |----------------------------------| | | | At least 400 mg | | |------------------|----------------------------------|-----------| |Углеводы |6,0 - 9,0 г |+ | |------------------|----------------------------------|-----------| | | Not less Lactose 50 per cent of |-| | | quantities of carbohydrates | | |------------------|----------------------------------|-----------|
The notes. 1. composition of proteins adapted milk mixture should be as close as possible to the composition of human milk proteins.
2. fats adapted milk mixture should not be used sesame oil and cottonseed oil.
3. content of transisomers should not exceed 3 per cent of the overall content of fats.
4. contents of miristinovoj and lauric acid shall not exceed the sum of 20 per cent of the total fat content.
5. the ratio of linoleic acid to alpha-linolenic acid must not be less than 5 and more than 15.
6. When mixtures of fatty acids dlinnocepochechnymi enrichment of their content should not exceed 1 per cent of total fat to w-3 dlinnocepochechnoj polyunsaturated fatty acid and 2 per cent for the w-6 dlinnocepochechnoj polyunsaturated fatty acids.
7. content of Eicosapentaenoic Acid should not be above the contents of Docosahexaenoic acid.
8. in addition to lactose fermentation process can be used and partially hydrolysed starch view; sucrose and fructose-only primary and subsequent mixtures based on partially hydrolysed proteins and subsequent partially adapted mixtures; the content of sucrose and (or) fructose or their amount should not exceed 20% of the total carbohydrate content; glucose and glucose syrup is only in the initial and subsequent mixtures based on partially hydrolysed proteins in the amount of not more than 14 grams per litre; carbohydrate component may include Prebiotics Fructo-oligosaccharides and galacto (amounting to no more than 0.8 percent by weight of the product) and component lactulose.
5. Specialized products for therapeutic feeding infants (100 ml of ready-to-eat product) |------------|----------------------------------------------------| | Criterion and | A valid ypoven' | | показатель |---------------------------------|------------------| | | Normiruemyj | The concerned | |------------|---------------------------------|------------------| Are low lactose and lactose-free products | | |------------|---------------------------------|------------------| |Белок |1,2 - 2,1 г |+ | |------------|---------------------------------|------------------| | | No more Taurine 8.0 mg |-| |------------|---------------------------------|------------------| | L-carnitine | not more than 2.0 mg (with amendments) |-| |------------|---------------------------------|------------------| |Жир |3,0 - 4,0 г |+ | |------------|---------------------------------|------------------| | |-14 Linoleic 20 per cent of the amount of fatty |-| | | acid acids | | | |---------------------------------| | | |-400 800 mg | | |------------|---------------------------------|------------------| |Углеводы |6,5 - 8,0 г |+ | |------------|---------------------------------|------------------| | | No more Lactose 1.0 g | + | | | | Nizkolaktoznyh | | | | products | | |---------------------------------|------------------| | Not more than 0.01 g | | + | | | | Bezlaktoznyh | | | | products | |------------|---------------------------------|------------------|
6. Food supplements and foods for infants (100 ml or 100 g of ready-to-eat product) |------------------|---------------------------------------------| | Criterion and | Allowable | | показатель |---------------------------------|-----------| | | Normiruemyj | Concerned | |-------------------|---------------------------------|-----------| Sterilized milk pasteurized, |, UHT-| | drinking, including rich, sterilized cream | |питьевые | |-------------------|---------------------------------|-----------| |: Protein | | | |-------------------|---------------------------------|-----------| |молоко |2,8 - 3,2 г |+ | |-------------------|---------------------------------|-----------| | | at least cream 2.6 g | + | |-------------------|---------------------------------|-----------| |Жир: | | | |-------------------|---------------------------------|-----------| |молоко |2,0 - 4,0 г |+ | |-------------------|---------------------------------|-----------| |сливки |10,0 г |+ | |-------------------|---------------------------------|-----------| |зола |0,6 - 0,8 г |- | |-------------------|---------------------------------|-----------| |: Mineral | | | |: | | | |-------------------|---------------------------------|-----------| calcium in milk | | at least 100 mg |-| |-------------------|---------------------------------|-----------| | Dairy products, including fruit and/or vegetable | |компонентами | |-------------------|---------------------------------|-----------| |Белок |2,0 - 3,2 г, |+ | | | no more g 4.0 | | | | preventive nutrition | | |-------------------|---------------------------------|-----------| |Жир |2,0 - 4,0 г |+ | |-------------------|---------------------------------|-----------| | |-Carbohydrates not more than 12 g | + | |-including | | | | | no more sucrose 10 g | | |-------------------|---------------------------------|-----------| |Зола |0,5 - 0,8 г |- | |-------------------|---------------------------------|-----------| | | At least Calcium 60 mg |-| |-------------------|---------------------------------|-----------| | | No more Acidity 110 degrees Turner |-| |-------------------|---------------------------------|-----------| Cottage cheese and products | on its basis, pasteurized dairy products | |-including with fruit and/or vegetable components | |-------------------|---------------------------------|-----------| |Белок |7-17 г |+ | |-------------------|---------------------------------|-----------| |Жир |3-10 г |+ | |-------------------|---------------------------------|-----------| | That carbohydrates, not more than 12 g | |-| | number sucrose | not more than 10 g | | |-------------------|---------------------------------|-----------| |: Mineral | | | |: | | | |-------------------|---------------------------------|-----------| | | at least 85 calcium mg |-| |-------------------|---------------------------------|-----------| | | Not exceeding 150 Acidity degree Turner |-| |-------------------|---------------------------------|-----------| Soft cheese curds | | | |-------------------|---------------------------------|-----------| |Белок |7-17 г |+ | |-------------------|---------------------------------|-----------| |Жир |Не более 10 г |+ | |-------------------|---------------------------------|-----------| | That carbohydrates, not more than 12 g | |-| | number sucrose | not more than 10 g (with amendments) |-| |-------------------|---------------------------------|-----------| | Salt | not more than 0.2 g (with amendments) |-| |-------------------|---------------------------------|-----------| |: Mineral | | | |: | | | |-------------------|---------------------------------|-----------| | | at least 85 calcium mg | + | |-------------------|---------------------------------|-----------| | | Not exceeding 150 Acidity degree Turner |-| |-------------------|---------------------------------|-----------| |, Powdered milk (100 ml of reconstituted product) | | | |-------------------|---------------------------------|-----------| Milk Protein | | 2.8-3.2 g | + | |-------------------|---------------------------------|-----------| |Жир |2,0 - 4,0 г |+ | |-------------------|---------------------------------|-----------| |Минеральные | |вещества: | |-------------------|---------------------------------|-----------| | | at least calcium 100 mg |-| |-------------------|---------------------------------|-----------| |-Dry (100 ml of reconstituted product) and liquid dairy | |-dairy spanned and molokosoderzhashhie drinks (for kids above | |шести месяцев) | |-------------------|---------------------------------|-----------| | | At least Protein 1.8 g | + | |-------------------|---------------------------------|-----------| |Жир |1,0 - 4,0 г |+ | |-------------------|---------------------------------|-----------| | That carbohydrates, not more than 12.0 g | |-| | number sucrose | not more than 6.0 g | | |-------------------|---------------------------------|-----------| |: Mineral | | |: | | |-------------------|---------------------------------|-----------| | calcium | 90-240 mg |-| |-------------------|---------------------------------|-----------| | Milk based dry Cereals that require cooking and | |-dissolving (instant preparation) (100 grams of dry | |продукта) | |-------------------|---------------------------------|-----------| | | No more Moisture 8 g | + | |-------------------|---------------------------------|-----------| |Белок |12-20 г |+ | |-------------------|---------------------------------|-----------| | | No less, 7.0 in porridge, | + | | | to recover intact | | | |-or partially divorced | | | | cow's milk | | |-------------------|---------------------------------|-----------| |Жир |10-18 г |+ | | |---------------------------------|-----------| | | No less, 5.0 in porridge |-| | |, mass fraction of milk whole | | | | which is less than 25 | | | |% provided | | | Add restored | | | | | porridge butter or | | | | vegetable oil | | | |---------------------------------|-----------| | Not less than 0.5 g | in porridge |-| | |-fat milk provided | | | restoring unibody | | | | milk or add | | | | restored creamy porridge | | | | |, or vegetable oil | | |-------------------|---------------------------------|-----------| |, Carbohydrates 60 g 70-| |-| | number sucrose | not more than 20 g | | |-------------------|---------------------------------|-----------|
_ 1 > allows replacement of sucrose fructose in quantities of no more than 5 grams.
Allows replacement of sucrose fructose in quantities of no more than 3 grams.
Allows replacement of sucrose fructose in quantities of no more than 10 grams ".
34) annex 14 shall be amended as follows: "Annex 14 to the Federal Act" technical regulations on milk and dairy products "(as amended by the Federal law" on amendments to the Federal law "technical regulations on milk and dairy products") physical-chemical indicators for identification of baby food milk based for preschoolers and school-age children 1. Pasteurized milk, cream, drinking milk products, milk based drinks (dry and liquid), including enriched (100 ml of ready-to-eat product) |----------------------|------------------------------------------| | Criterion and | Allowable | | показатель |------------------------|-----------------| | | Normiruemyj | The concerned | |----------------------|------------------------|-----------------| |: Protein | | | |----------------------|------------------------|-----------------| |молоко, |2,0 - 5,0 г |+ | | milk | | | food, drinks at | | | | | milk based | | | |----------------------|------------------------|-----------------| | | at least sour cream 2.5 g | + | |----------------------|------------------------|-----------------| | | at least cream 2.5 g | + | |----------------------|------------------------|-----------------| |Жир: | | | |----------------------|------------------------|-----------------| milk, dairy | | 1.5-4.0 g | + | food, drinks at | | | | | milk based | | | |----------------------|------------------------|-----------------| |сливки |10-20 г |+ | |----------------------|------------------------|-----------------| |сметана |10-20 г |+ | |----------------------|------------------------|-----------------| Carbohydrates: | | | | |----------------------|------------------------|-----------------| | | no more sour 16.0 g | + | food, drinks at | | | | milk based, | | | | |-including added | | | |----------------------|------------------------|-----------------| | | no more sucrose 10.0 g | + | |----------------------|------------------------|-----------------| | | no more milk 4.7 g | + | |----------------------|------------------------|-----------------| | | no more sour cream 3.4 g | + | |----------------------|------------------------|-----------------| | no more cream | 3.7 g | + | |----------------------|------------------------|-----------------| |: Minerals | | | |----------------------|------------------------|-----------------| | |-105 calcium 240 mg | + For enriched | | | | products | |----------------------|------------------------|-----------------|
_ for composite milk products is permitted to regulate their physico-chemical indicators identify normative documents or technical documents according to which these products are made.
Allows replacement of sucrose fructose in quantities of no more than 5 grams.
2. Hard cheese, semi-hard, soft, cream and cottage cheese for preschoolers and school-age children (in 100 g of ready-to-eat product) |----------------------|-----------------------------------------| | Criterion and | Allowable | | показатель |----------------------|------------------| | | Normiruemyj | The concerned | |-----------------------|----------------------|------------------| | Mass fraction of moisture not more than 70% | |-| |-----------------------|----------------------|------------------| | | Of fat no more than 55 percent of the | + | | dry matter | | | |-----------------------|----------------------|------------------| for cheese curd | | no more 70 percent | + | | mass allowed | | | in dry fat | | | | | solid | | | |-----------------------|----------------------|------------------| | Salt | no more 2 g |-| |-----------------------|----------------------|------------------|
3. Cheese and products based on it, including with fruit and/or vegetable components (100 g of ready-to-eat product) |----------------------|-----------------------------------------| | Criterion and | Allowable | | показатель |----------------------|------------------| | | Normiruemyj | The concerned | |-----------------------|----------------------|------------------| |Белок |6,0 - 17,0 г |+ | |-----------------------|----------------------|------------------| |Жир |3,5 - 10,0 г |+ | |-----------------------|----------------------|------------------| |, Carbohydrates | not more than 16.0 g | + | | number sucrose | not more than 10.0 g | | |-----------------------|----------------------|------------------| | | No more Acidity 150 degrees |-| | | Turner | | |-----------------------|----------------------|------------------|
_ Allowed replacing sucrose fructose in not more than 5 grams. ";
35) Annex 15 shall read as follows: "Annex 15 to the Federal Act" technical regulations on milk and dairy products "(as amended by the Federal law" on amendments to the Federal law "technical regulations on milk and dairy products") made micronutrients that are permitted for use in the manufacture of baby foods for infants |--------------------|--------------------------------------------| | Micronutrients | Форма | |--------------------|--------------------------------------------| |: Vitamins | | |--------------------|--------------------------------------------| | | Vitamin a Retinolacetat, retinolpal'mitat, | | | beta-carotene | |--------------------|--------------------------------------------| Vitamin d | e | ergocalciferol, d cholecalciferol | | | 2 3 | |--------------------|--------------------------------------------| | | vitamin e d-alpha tocopherol DL-alpha tocopherol | | | D-alpha-tocopherol acetate | | |-DL alpha tocopherol acetate | |--------------------|--------------------------------------------| | |-Vitamin thiamine hydrochloride, thiamine, thiamine bromide | | 1 | MONONITRATE, thiamine chloride | |--------------------|--------------------------------------------| | |-Vitamin Riboflavin, riboflavin-5-phosphate, sodium | | 2 | | |--------------------|--------------------------------------------| | Vitamin pp (niacin) | NICOTINAMIDE, Nicotinic Acid | |--------------------|--------------------------------------------| | |-Vitamin pyridoxine hydrochloride pyridoxine-5-phosphate, | | 6 | pyridoxine Kojic | |--------------------|--------------------------------------------| | Pantothenic | D-CALCIUM PANTOTHENATE, D-PANTOTHENATE, sodium | | acid | dexpantenol | | | | |--------------------|--------------------------------------------| | |-Vitamin, Cyanocobalamin gidroksokobalamin | | 12 | | |--------------------|--------------------------------------------| | | folic acid folic acid | | (Вс) | | |--------------------|--------------------------------------------| | vitamin c | L-Ascorbic acid, L-ascorbate sodium | | | L-ascorbate calcium | | |-6 pal'mitil-L-Ascorbic acid | | | (ASCORBYL PALMITATE) potassium ascorbate | |--------------------|--------------------------------------------| | | Vitamin k Phylloquinone (phytomenadione) | |--------------------|--------------------------------------------| |биотин |Д-биотин | |--------------------|--------------------------------------------| choline Choline chloride | |, choline citrate, choline | | |битартрат | |--------------------|--------------------------------------------| | | inozita Drug inositol | |--------------------|--------------------------------------------| | carnitine | L-carnitine, L-carnitine hydrochloride | | | L-carnitine L-tartrate | |--------------------|--------------------------------------------| | Mineral salts (element): | |--------------------|--------------------------------------------| | calcium | calcium carbonate, calcium citrates (333) | | | Calcium Gluconate (578) glycyrrhizinate | | |-calcium (383), calcium lactate (e 327) | | | calcium salt of phosphoric acid | | | (341), calcium chloride | |--------------------|--------------------------------------------| | sodium | sodium citrate, sodium chloride (331) | | sodium gluconate |, sodium bicarbonate, carbonate | | sodium, sodium lactate |, sodium salt | | | phosphoric acid, sodium hydroxide | |--------------------|--------------------------------------------| | | magnesium carbonate magnesium (504), magnesium chloride | | | (511), magnesium gluconate (580), magnesium | | |-Salt phosphoric acid (343), sulfate | | | magnesium (518), magnesium lactate (e 329) | | | magnesium citrate (345), magnesium oxide | | | magnesium hydroxide | |--------------------|--------------------------------------------| potassium potassium Citrates | | (332), potassium lactate (e 326) | | | dibasic potassium phosphate (GOST | | | 2493), potassium carbonate, potassium bicarbonate | | | potassium gluconate, potassium chloride, hydroxide | | |калия | |--------------------|--------------------------------------------| | | ferrous gluconate iron (II) (e 579), iron (II) | | |-7 sulfate water, iron lactate (II) | | | (E 585), iron (II) fumarate, diphosphate | | | (pyrophosphate), iron (II) sulfate, basic | | iron, iron citrate |, ferrous sulfate | |--------------------|--------------------------------------------| copper copper Carbonate | |, copper citrate, copper gluconate | | | copper sulphate (519) | |--------------------|--------------------------------------------| | Zinc | zinc acetate, zinc sulfate, zinc chloride | | Zinc lactate | zinc citrate, zinc gluconate, | | | zinc oxide | |--------------------|--------------------------------------------| | | manganese carbonate manganese chloride manganese citrate | | | manganese, manganese gluconate, ferrous sulfate | | |марганца | |--------------------|--------------------------------------------| | iodine | potassium iodide, sodium iodide, potassium iodate | | | jodkazein | |--------------------|--------------------------------------------| | Selenium | sodium selenite, SODIUM SELENATE | |--------------------|--------------------------------------------|
_ for the enrichment of milk intended for feeding children over two years. ";
36) Annex 16 worded as follows: "Annex 16 to the Federal Act" technical regulations on milk and dairy products "(as amended by the Federal law" on amendments to the Federal law "technical regulations on milk and dairy products")
Permissible levels of micronutrients in liquid milk, milk constituent products of baby food for infants |-----------------------|-------------------------|--------------| | Mikronutrient | Index | Bound | | | | marking | |------------------------|-------------------------|--------------| Infant formula (Adapted | dry, liquid, fresh | cultured milk products) | based on partially hydrolysed | proteins for food | children from birth to six months | | (primary mix) | |-----------------------------------------------------------------| |: Minerals | |------------------------|-------------------------|--------------| |-330 calcium | 700 mg/l | + | |------------------------|-------------------------|--------------| | |-150 phosphorus 400 mg/l | + | |------------------------|-------------------------|--------------| |/calcium phosphorus | 1.2-2.0 |-| |------------------------|-------------------------|--------------| | |-850 400 potassium mg/l | + | |------------------------|-------------------------|--------------| | |-150 sodium 300 mg/l | + | |------------------------|-------------------------|--------------| |магний |30-90 мг/л |+ | |------------------------|-------------------------|--------------| | |-300 Copper 600 µg/l | + | |------------------------|-------------------------|--------------| | |-10 manganese 300 µg/l | + | |------------------------|-------------------------|--------------| |железо |3-9 мг/л |+ | |------------------------|-------------------------|--------------| |цинк |3-10 мг/л |+ | |------------------------|-------------------------|--------------| | |-800 300 chlorides mg/l | + | |------------------------|-------------------------|--------------| |йод |50-150 мкг/л |+ | |------------------------|-------------------------|--------------| |селен |10-40 мкг/л |+ | |------------------------|-------------------------|--------------| |зола |2,5 - 4 г/л |- | |------------------------|-------------------------|--------------| |: Vitamins | | | |------------------------|-------------------------|--------------| retinol (a) | | 400-1000 mcg-EQ/l | + | |------------------------|-------------------------|--------------| | tocopherol (e) | 4-12 mg/l | + | |------------------------|-------------------------|--------------| | calciferol (d) |-12.5 7.5 µg/l | + | |------------------------|-------------------------|--------------| Vitamin k | | 25-100 µg/l | + | |------------------------|-------------------------|--------------| | thiamine (B) | 400-2100 µg/l | + | | 1 | | | |------------------------|-------------------------|--------------| | riboflavin () | 500-2800 µg/l | + | | 2 | |------------------------|-------------------------|--------------| | |-2700 Pantothenic acid 14000 µg/l | + | |------------------------|-------------------------|--------------| pyridoxine (b) | |-300 1000 µg/l | + | | 6 | | | |------------------------|-------------------------|--------------| | Niacin (pp) | 2000-10000 µg/l | + | |------------------------|-------------------------|--------------| | folic acid (Vc) | 60-350 µg/l | + | |------------------------|-------------------------|--------------| | cobaltcyanoamine () | 1.0-3.0 µg/l | + | | 12 | | | |------------------------|-------------------------|--------------| | Ascorbic acid (c) |-55 150 mg/l | + | |------------------------|-------------------------|--------------| | |-20 inositol 280 mg/l | + | |------------------------|-------------------------|--------------| |холин |50-350 мг/л |+ | |------------------------|-------------------------|--------------| | |-10 biotin 40 µg/l | + | |------------------------|-------------------------|--------------| | L-carnitine | not more than 20 mg/l (if | + | | | making) | | |------------------------|-------------------------|--------------| | | no more lutein 250 mcg/l (if | + | | | making) | | |------------------------|-------------------------|--------------| | nucleotides (sum | not more than 35 mg/l (if | + | |-Cytidine, uridine, | making) | | |-guanozin, adenosine and | | | inosine-5 | monofosfatov) | | | |------------------------|-------------------------|--------------| | Next adapted milk mixture (dry, liquid, fresh | sour milk) | and products based on partially hydrolysed | proteins for food | children over six months of age | |-----------------------------------------------------------------| |: Minerals | |------------------------|-------------------------|--------------| |-400 calcium | 900 mg/l | + | |------------------------|-------------------------|--------------| | |-600 200 phosphorus mg/l | + | |------------------------|-------------------------|--------------| |/calcium phosphorus | 1.2-2.0 |-| |------------------------|-------------------------|--------------| | |-500 1000 potassium mg/l | + | |------------------------|-------------------------|--------------| | |-150 sodium 300 mg/l | + | |------------------------|-------------------------|--------------| | |-50 magnesium 100 mg/l | + | |------------------------|-------------------------|--------------| | |-400 copper 1000 µg/l | + | |------------------------|-------------------------|--------------| | |-10 manganese 300 µg/l | + | |------------------------|-------------------------|--------------| |железо |7-14 мг/л |+ | |------------------------|-------------------------|--------------| |цинк |4-10 мг/л |+ | |------------------------|-------------------------|--------------| | |-800 300 chlorides mg/l | + | |------------------------|-------------------------|--------------| |йод |50-350 мкг/л |+ | |------------------------|-------------------------|--------------| |селен |10-40 мкг/л |+ | |------------------------|-------------------------|--------------| |зола |2,5 - 6 г/л |- | |------------------------|-------------------------|--------------| retinol (a) | | 400-1000 mcg-EQ/l | + | |------------------------|-------------------------|--------------| | tocopherol (e) | 4-20 mg/l | + | |------------------------|-------------------------|--------------| | calciferol (d) | 8-21 µg/l | + | |------------------------|-------------------------|--------------| Vitamin k | | 25-170 µg/l | + | |------------------------|-------------------------|--------------| | thiamine (B) | 400-2100 µg/l | + | | 1 | | | |------------------------|-------------------------|--------------| | riboflavin () | 500-2800 µg/l | + | | 2 | | | |------------------------|-------------------------|--------------| | Pantothenic acid | 14000-3000 µg/l | + | |------------------------|-------------------------|--------------| pyridoxine (b) | |-1200 400 µg/l | + | | 6 | | | |------------------------|-------------------------|--------------| | Niacin (pp) | 3000-10000 µg/l | + | |------------------------|-------------------------|--------------| | folic acid (Vc) | 60-350 µg/l | + | |------------------------|-------------------------|--------------| | cobaltcyanoamine () | 1.5-3.0 µg/l | + | | 12 | | | |------------------------|-------------------------|--------------| | Ascorbic acid (c) |-55 150 mg/l | + | |------------------------|-------------------------|--------------| |холин |50-350 мг/л |+ | |------------------------|-------------------------|--------------| | |-10 biotin 40 µg/l | + | |------------------------|-------------------------|--------------| | |-20 inositol 280 mg/l | + | |------------------------|-------------------------|--------------| | L-carnitine | not more than 20 mg/l (if | + | | | making) | | |------------------------|-------------------------|--------------| | | no more lutein 250 mcg/l (if | + | | | making) | | |------------------------|-------------------------|--------------| | nucleotides (sum | not more than 35 mg/l (if | + | |-Cytidine, uridine, | making) | | |-guanozin, adenosine and | | | inosine-5 | monofosfatov) | | | |-----------------------------------------------------------------| Infant formula (Adapted | dry, liquid, fresh | cultured milk products) | based on partially hydrolysed | proteins for food | children from birth to one year | |-----------------------------------------------------------------| |: Minerals | |------------------------|-------------------------|--------------| |-400 calcium | 900 mg/l | + | |------------------------|-------------------------|--------------| | |-600 200 phosphorus mg/l | + | |------------------------|-------------------------|--------------| |/calcium phosphorus | 1.2-2.0 |-| |------------------------|-------------------------|--------------| | |-400 potassium 800 mg/l | + | |------------------------|-------------------------|--------------| | |-150 sodium 300 mg/l | + | |------------------------|-------------------------|--------------| | |-40 magnesium 100 mg/l | + | |------------------------|-------------------------|--------------| | |-300 1000 copper µg/l | + | |------------------------|-------------------------|--------------| | |-10 manganese 300 µg/l | + | |------------------------|-------------------------|--------------| |железо |6-10 мг/л |+ | |------------------------|-------------------------|--------------| |цинк |3-10 мг/л |+ | |------------------------|-------------------------|--------------| | |-800 300 chlorides mg/l | + | |------------------------|-------------------------|--------------| |йод |50-350 мкг/л |+ | |------------------------|-------------------------|--------------| |селен |10-40 мкг/л |+ | |------------------------|-------------------------|--------------| |зола |2,5 - 6,0 г/л |+ | |------------------------|-------------------------|--------------| |: Vitamins | | | |------------------------|-------------------------|--------------| retinol (a) | | 400-1000 mcg-EQ/l | + | |------------------------|-------------------------|--------------| | tocopherol (e) | 4-12 mg/l | + | |------------------------|-------------------------|--------------| | calciferol (d) | 8-21 µg/l | + | |------------------------|-------------------------|--------------| Vitamin k | | 25-170 µg/l | + | |------------------------|-------------------------|--------------| | thiamine (B) | 0.4-2.1 mg/l | + | | 1 | | | |------------------------|-------------------------|--------------| riboflavin (b) | |-0.5 2.8 mg/l | + | | 2 | | | |------------------------|-------------------------|--------------| | Pantothenic acid | 2.7-14.0 mg/l | + | |------------------------|-------------------------|--------------| pyridoxine (b) | |-0.3 1.2 mg/l | + | | 6 | | | |------------------------|-------------------------|--------------| | Niacin (pp) | 3.0-10.0 mg/l | + | |------------------------|-------------------------|--------------| | folic acid (Vc) | | | |------------------------|-------------------------|--------------| | cobaltcyanoamine () | 1.5-3.0 µg/l | + | | 12 | | | |------------------------|-------------------------|--------------| | Ascorbic acid (c) |-55 150 mg/l | + | |------------------------|-------------------------|--------------| | |-20 inositol 280 mg/l | + | |------------------------|-------------------------|--------------| |холин |50-350 мг/л |+ | |------------------------|-------------------------|--------------| | |-10 biotin 40 µg/l | + | |------------------------|-------------------------|--------------| | L-carnitine | not more than 20 mg/l (if | + | | | making) | | |------------------------|-------------------------|--------------| | | no more lutein 250 mcg/l (if | + | | | making) | | |------------------------|-------------------------|--------------| | nucleotides (sum | not more than 35 mg/l (if | + | |-Cytidine, uridine, | making) | | |-guanozin, adenosine and | | | inosine-5 | monofosfatov) | | | |------------------------|-------------------------|--------------| | Next partially adapted milk mixture (dry | | liquid, bentonite and cultured milk) for feeding children | | over six months of age | |-----------------------------------------------------------------| |: Minerals | |------------------------|-------------------------|--------------| |-600 calcium | 900 mg/l | + | |------------------------|-------------------------|--------------| | |-600 200 phosphorus mg/l | + | |------------------------|-------------------------|--------------| |/calcium phosphorus | 1.2-2.0 |-| |------------------------|-------------------------|--------------| | |-400 1000 potassium mg/l | + | |------------------------|-------------------------|--------------| | |-150 sodium 350 mg/l | + | |------------------------|-------------------------|--------------| | |-50 magnesium 100 mg/l | + | |------------------------|-------------------------|--------------| | |-400 copper 1000 µg/l | + | |------------------------|-------------------------|--------------| | |-10 manganese 650 µg/l | + | |------------------------|-------------------------|--------------| |железо |5-14 мг/л |+ | |------------------------|-------------------------|--------------| |цинк |4-10 мг/л |+ | |------------------------|-------------------------|--------------| | |-800 300 chlorides mg/l | + | |------------------------|-------------------------|--------------| |йод |50-350 мкг/л |+ | |------------------------|-------------------------|--------------| |зола |2,5 - 6,0 г/л |+ | |------------------------|-------------------------|--------------| |: Vitamins | | | |------------------------|-------------------------|--------------| retinol (a) | | 400-1000 mcg-EQ/l | + | |------------------------|-------------------------|--------------| | tocopherol (e) | 4-12 mg/l | + | |------------------------|-------------------------|--------------| | calciferol (d) | 7-21 µg/l | + | |------------------------|-------------------------|--------------| | thiamine (B) | 0.4-2.1 mg/l | + | | 1 | | | |------------------------|-------------------------|--------------| riboflavin (b) | |-0.5 2.8 mg/l | + | | 2 | | | |------------------------|-------------------------|--------------| | | Pantothenic acid 2.5-14.0 mg/l | + | |------------------------|-------------------------|--------------| | pyridoxine (b) | 0.4-1.2 mg/l | + | | 6 | | | |------------------------|-------------------------|--------------| | Niacin (pp) | 3.0-10.0 mg/l | + | |------------------------|-------------------------|--------------| | folic acid (Vc) | 60-350 µg/l | + | |------------------------|-------------------------|--------------| cyanocobalamin (B) | | 1.5-3.0 µg/l | + | | 12 | | | |------------------------|-------------------------|--------------| | Ascorbic acid (c) |-55 150 mg/l | + "; | |------------------------|-------------------------|--------------|
37) application name 17 shall be amended as follows: "the list of food additives and flavourings, permitted in the production of baby foods dairy or milk based for babies in the first year of life and in children aged one to three years";
38) Annex 18 to supplement the note to read as follows: Note. The actual figures for the mass fraction of fat, protein, carbohydrates, organic acids, alcohol, fiber, fatty acids, vitamins and mineral substances shall conform to the requirements of normative documents and technical documents or standards organizations, in accordance with which produced and can be identified by the processing of milk products.
Article 2 1. This federal law shall enter into force on the day of its official publication, except for provisions for which this article set a deadline for entry into force.
2. subparagraph "a" item 2, paras. 5 and 7, "d", "e", "f", the ninth and tenth paragraphs of sub-item "k", "m", "n" paragraph 19 of article 1 of this federal law shall enter into force on the expiry of one year after the date of entry into force of this federal law.
Russian President Dmitry Medvedev in Moscow, the Kremlin July 22, 2010 year N 163-FZ

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