Overtaken by Federal Law N 126-FZ RUSSIAN FEDERATION FEDERAL LAW On Amendments to Federal Law "Technical Regulations for Milk and Dairy Products" Accepted State Duma of the State Duma on July 7, 2010 Approved by the Federation Council on 14 July 2010 Article 1 Article 1 Article 1 Amend the federal law dated June 12, 2008 N 88-FZ " Technical regulations for milk and Dairy products " (Legislative Assembly of the Russian Federation, 2008, N 24, Art. 2801) The following changes: 1) Part 2 of Article 2 should read: " 2. The list of milk and dairy products which are objects of technical regulation of this Federal Law includes: 1) raw milk, raw milk and cream cheese; 2) dairy products, number: (a) dairy products; milk composite products; milk products; y) milk products for baby milk, dairy mixtures (including dry milk mixtures), dairy products beverages (including dry milk) for early childhood, Milk porridge; d) by-products of milk processing; 3) functionally necessary components. "; 2) in article 4: (a) paragraph 5 restate: " 5) milk containing product -food produced from milk, and (or) dairy products, and (or) by-products of milk and non-dairy products in accordance with technology, which provides for the replacement of dairy fat in the quantity of its mass more than 50 per cent of the fat phase exclusively by a milk substitute Fat and tolerable use of a non-dairy protein not for the purpose of replacement of a milk protein, with a mass fraction of dry milk powder in dry substances of a finished product of not less than 20 per cent; "; b) paragraph 25 should be stated as follows: edited: " 25) Dairy produce, dairy or bulk product produced by the application of the resulting reduction of the active acidity (pH) and coagulation of the protein of milk, and (or) dairy products, and/or their mixtures with the use of quasi-micro-organisms, with appendix not for replacement of parts of milk with milk (before or after the squatting) or without the addition of such components and containing living microorganisms in the quantity specified in Annexes 4, 6, 8 and 12 to this Federal law; "; in) in paragraph 26 of the word" water, or without adding it ", replace the words" water, salt or non-appendix "; , in paragraph 38, the word" distribution " delete; (h) paragraph 70 should be read as follows: editions: " 70) Bice-cream-ice cream (dairy product or a dairy composite product), The mass of milk fat in which is between 12 and 24 per cent; "; (e) paragraph 72, amend to read: " 72) ice cream with vegetable fat (milk-containing product), the mass portion of fat in which is no more than 12 per cent; "; , para. 78, amend to read: " 78) milk processing product to be thermized, pasteurized, sterilized or ultra-pasteurized milk processing, Heat treatment and related heat treatment requirements The federal law to the permissible level of microbial content in such a product; "; (102), as follows: " 102) the non-fat milk processing product is produced from (or) pachets, and (or) serum, and (or) serum, and (or) produced products; "; and), add the following: " 103) raw degreasing milk, non-exposed milk. Thermprocessing, at a temperature of more than 45 degrees Celsius; "; (c) supplement paragraph 104 with the following: " 104) Enriched milk-drinking milk, which, in order to enhance its food value, has been introduced separately or in the complex, such as milk protein, vitamins, micro-and macroelements, food fibres, fatty acids, phospholipids, biotics, "; l) supplement 105 reading: " 105) condensed whole milk condensed or Dairy milk product with sugar, mass fraction of dry milk powder in which is not less than 28.5 per cent, the bulk of the protein in the dry, nonfat substance of milk is not less than 34 per cent and the mass fraction of fat is not less than 8.5 per cent; "; m) add the following: " 106) condensed milk powder with sugar-concentrated or condensed milk with sugar, mass fraction of dry milk powder in which is at least 26%, mass protein in the dry nonfat substance of milk -not less than 34 per cent and mass fat by not more than 1 per cent; "; n) supplement paragraph 107, to read: " 107) condensed cream with sugar-concentrated or condensed milk with sugar, mass fraction of dry milk substances of not less than 37% the protein in the dry, nonfat substance of milk is not less than 34 percent and the mass fat is not less than 19 percent; "; (o) to supplement paragraph 108 with the following: " 108) Dry milk powder, dry milk product, mass The proportion of milk powder dry is not less than 95 per cent, and the bulk of the protein dry degreaser milk-not less than 34 percent and mass fat-not less than 42 percent; "; p) to supplement paragraph 109 as follows: " 109) a shipment of dairy products-a collection of units of products, Homogeneous composition and quality having the same name, which is in homogeneous packagings produced by the same manufacturer in accordance with the same technical document on the same type of technology equipment and having one the same date of production (except for the dairy product, at the same time) of this Act). A batch of dairy products for the purpose of demonstrating compliance with the requirements of this Federal Act is the collection of units of produce having the same name produced by the same manufacturer in the same manufacturer. conditions according to the same technical paper and, at the same time, submitted for evaluation when confirming its conformity. "; 3) in article 5: (a) the name should read: Article 5. Requirements for the safety of raw milk, raw skimmed milk, raw cream "; b), after" raw milk ", add", raw nonfat milk "; in) Part 8, after" milk " supplement the words ", raw nonfat milk"; g) Part 9 after the word "milk" to add ", raw nonfat milk"; d) Part 10 after the word "milk" to be supplemented with the words ", raw nonfat milk"; 4) In article 6: (a) the name should read: " Article 6. Requirements for special technology processes in production, storage, transport, scrapped milk, raw nonfat milk and raw cream "; b), Part 1, as follows editions: " 1. Special process processes used in the production of raw milk, conditions of maintenance, feeding, milking of agricultural animals, conditions of collection, cooling, storage of raw milk, raw skimmed milk, raw cream must To meet the requirements of the Russian Federation's veterinary legislation. "; in Part 3, as follows: " 3. It is allowed to store raw milk, raw skimmed milk (including a period of raw milk, used for secreting) at a temperature of 4 degrees Celsius, plus or minus 2 degrees, not more than 36 hours, taking into account the time of carriage, Storage of raw materials at a temperature not exceeding 8 degrees C or less than 36 hours based on transport time, except for the storage of raw milk, raw nonfat milk (including the period of raw milk used for separrying), raw cream for the production of food for children Dairy milk (for children of early age), milk mixtures (including dry milk mixtures), dairy drinks (including dry milk drinks), milk porridge, which are to be stored at 4 degrees Celsius plus or minus 2 degrees Celsius not more than 24 hours after the transport time. "; ), Part 4, as follows: " 4. Preheat treatment is allowed, including pasteurization, raw milk, raw nonfat milk, crude cream by the manufacturer in cases: 1) acidity of raw milk, raw nonfat milk, 19 degrees to 21 Degrees of Turnera, acidity of cream cheese from 17 to 19 degrees therner; 2) storage of raw milk, raw skimmed milk, raw cream more than 6 hours; (3) transportation of raw milk, raw skimmed milk, cheeses ingots exceeding the permissible period of storage but not more than than by 25 per cent. "; d), after the word" milk, "to be supplemented with the words" raw fat milk, raw cream, "; (e) Part 6 after the word" milk "to be supplemented with the words", raw nonfat milk "; g) 7, amend to read: " 7. During the transport of chilled, raw milk, raw skimmed milk, raw milk powder to the place of processing up to the beginning of their processing, the temperature of such products should not exceed 10 degrees Celsius. Raw milk, raw degreasing milk, and raw cream that do not meet the requirements for their temperature, should be processed immediately. "; (8), amend to read: " 8. Carriage of raw milk, raw skimmed milk, raw creams is carried out in containers with tightly closed covers made of materials permitted for contact with milk by the federal executive authority executing the milk Surveillance (supervision) functions in the area of sanitary and epidemiological welfare of the population, protection of consumer rights, and sealed. In vehicles the temperature shall be maintained in accordance with the requirements of this Federal Law. "; and" Part 9, amend to read: " 9. The storage and transport of raw milk, raw skimmed milk and cream cheese is accompanied by a declaration of conformity and information provided for in article 36, paragraphs 23 and 24 of this Federal Act. "; , to read: " 10. Storage of raw milk, raw skimmed milk, raw cream, and milk, skimmed milk, pre-processed cream (including pasteurization), are carried out by the manufacturer of the products milk processing in selected marked containers at 4 degrees Celsius, plus or minus 2 degrees Celsius. "; L) Part 11, after" milk ", add", raw nonfat milk "; 5) article 7, paragraph 7 Amend the text as follows: " 7. Food additives and flavourings are not allowed, except for functionally necessary components, in the production of diets and national milk products, which are only in the form of milk products (except for production Dairy products). "; 6) in article 9: (a) in the first paragraph of paragraph 6 of the word" 77 to 100 "to read" 77 to 120 "; (b) paragraph 20 should read: " 20) cooling-process to reduce the temperature of milk and its processing products to the level at which The development of microorganisms and oxidizing processes in them is suspended. Cooling of the prethermal treatment of milk and its processing products (excluding ice cream, cheese, cheese products, molten cheese, dry, condensed, condensed, sterilized) [ [ Milk (milk) | Milk]] products are produced up to a maximum of 6 ° C for not more than two hours; "; , paragraph 25), amend to read: " 25) Recovery-the process used in production Restored milk processing products. The restoration is carried out by mixing drinking water with dry, concentrated or condensed milk until the appropriate organoleptic and physico-chemical properties of the product are achieved; "; , para. 27 The following text should read: "27) sibling-the process used in the production of whipped milk processing products and accompanied by an increase in their volume;"; 7) in article 14: (a) , to read: " 3. Dairy foods include baby foods (excluding milk mixtures (including dry milk mixtures), dairy drinks (including dry milk drinks), milk porridge) produced from cow's milk or milk of other agricultural animals, with the addition of milk and/or milk powder products, as well as the addition of non-dairy components, not more than 50 per cent of the total of the mass of such finished product or without adding them. "; b) Part 5, set out in , to read: " 5. An adapted milk mixture (a substitute for female milk) refers to baby foods for early childhood, produced in liquid or powdered form on the basis of cow's milk or milk of other agricultural animals and as close as possible to the chemical composition of women's milk to meet the physiological needs of children of the first year of life in the necessary substances and energy. "; in Part 6, as follows: " 6. Feeding products are understood to include baby food as a supplement to women's milk, its substitutes or subsequent milk mixtures and produced from animal products and (or) of the child's age, taking into account the age of the children's physiological characteristics. "; g), Part 7, as follows: " 7. Under the following formula, the milk mixture is understood to be adapted (as close as possible to the chemical composition of women's milk) or partially adapted (partially brought by chemical composition to female milk) of the mixture produced on the basis of cow's milk or milk of other farm animals, and intended for feeding children over six months of age in combination with fodder products. "; d), amend to read: " 11. Milk porridge ready to use and dry milk porridge (recoverable prior to availability in the home, drinking water) is understood to be baby foods for early childhood made from various (a) dairy products, milk and/or milk products, and/or milk products with or without addition of dairy components, with a mass fraction of dry milk in dry substances ready for use Less than 15 per cent. "; (e) to be supplemented with Part 14, to read: " 14. Children's food products based on full or partial hydrolysate protein are understood to be baby foods derived from the full and partial hydrolysis of cow's milk and (or) protein milk from others, respectively. farm animals. "; g) to be supplemented with Part 15 reading: " 15. Lugilutene foods are defined as specialized foods for baby food, with gluten content no more than 20 milligrams per kilogram of this ready-to-use product. "; z) should be supplemented with Part 16, to read: " 16. Dairy beverages for early childhood refers to baby foods that are ready for consumption produced from raw milk and/or milk products with or without addition of dairy components, Heat treatment (at least pasteurization) and responsive to the physiological needs of early childhood. "; and), to be supplemented with the following content: " 17. Dry milk beverages for early childhood are defined as dry baby food for early childhood, produced from cow's milk and/or milk products with or without addition of dairy components, c Mass fraction of dry milk powder in dry substances of a finished product of not less than 15 per cent and meeting the physiological needs of early childhood. "; c) be supplemented with Part 18: " 18. Dry-milk mixtures for early childhood are defined as dry milk mixtures for early childhood, produced by the application of the resulting reduction of active acidity (pH) and coagulation of protein milk with by the use of colourful micro-organisms (without the use of organic acids), with the subsequent addition to or without a dry milk mixture of live micro-organisms, in the number prescribed in Annex 6 to this Federal Law Appendix and related requirements of Annex 6 to this Regulation. Federal Law. "; 8) Article 15 to be supplemented with Part 13 reading: " 13. This article also covers dairy products (including dry milk mixtures), dairy drinks (including dry milk drinks), milk porridge, and milk porridge. "; 9) to supplement Part 7 with Part 7 reading: " 7. This article also covers dairy products (including dry milk mixtures), dairy drinks (including dry milk drinks), milk porridge, and milk porridge), in article 17: (a), part 10, as follows: editions: " 10. When selling raw milk in the retail market (including agricultural markets) by bottling from transport or other packaging, sellers (legal entities and individuals, including individual entrepreneurs) are required to present to consumers Documents issued by the executive authority of the constituent entity of the Russian Federation authorized to carry out State control (supervision) in the field of veterinary medicine and the safety of raw milk, as well as to convey information to consumers The need for mandatory boiling of raw milk. When implementing pasteurized milk in the retail market (including agricultural markets), sellers (legal entities and individual entrepreneurs) are required to produce a declaration of conformity, and To bring to consumers information on the need for mandatory boiling of pasteurized milk. "; b) to be completed with Part 12: " 12. For the supply of raw milk, raw fat milk, raw cream for milk-adrene or industrial milk processing organizations, legal entities and individuals, including individual entrepreneurs, present Documents issued by the executive authority of the constituent entity of the Russian Federation authorized to carry out State control (supervision) in the field of veterinary medicine and confirming the safety of raw milk on the basis of the results of the inspection of veterinary and preventive measures in accordance with OF THE PRESIDENT OF THE RUSSIAN FEDERATION The validity of such documents shall be determined according to the results of these events and their frequency. "; in) to be supplemented with Part 13 reading: " 13. The realization of raw milk, raw skimmed milk, raw creams for industrial processing must be accompanied by a declaration of conformity. "; 11) in article 25: (a) Paragraph 2 of Part 2 should read : " 2) a federal executive body exercising control (supervision) in the sphere of ensuring the sanitary and epidemiological welfare of the population, protection of consumers ' rights, bodies of executive power of subjects THE RUSSIAN FEDERATION Control (supervision) in veterinary medicine; "; b) in paragraph 10 of Part 10 of the word" hygiene certificate ", delete; 12) in article 26 (2): (a) the first paragraph after the word" milk "should be supplemented with the words", (a) (b) (c), (b), (c), (c), (b), (c), (c), (b), (c), (c), (b) and (c). Storage, transportation, sale, disposal of raw milk and milk products Non-industrial production (milk processing products produced by natural persons at home and (or) in private sub-farms and intended for sale in markets (including agricultural markets), transport processes, Realization, disposal of raw nonfat milk, raw materials by the executive authorities of the constituent entities of the Russian Federation authorized to carry out State control (supervision) in the field of veterinary medicine; "; b) paragraph 3 reading: " 3) milk and its products Recycling at the stage of their treatment and in the event of recognition of the reliability of the information on the non-conformity of these products with the requirements of this Federal Act at the stage of their production, including: (a) raw milk and processing products Milk of non-industrial production-by the executive authorities of the constituent entities of the Russian Federation authorized to conduct state control (supervision) in veterinary medicine; b) industrial milk processing products; by legal entities, individual entrepreneurs,- by the federal executive authority responsible for monitoring (supervision) in the provision of health and epidemiological welfare of the population, protection of consumer rights. "; 14) in part 2 of article 30 of the word" foreign " Legal entities and natural persons "shall be replaced by the words" as well as foreign legal entities and foreign natural persons "; (15) in article 31: (a), after the word" milk ", add", raw skimmed milk "; b) Part 3: " 3. When the conformity of the drinking milk or milk processing products is declared, the validity of the declaration of conformity must be consistent with the shelf life of these products. "; , in Part 7: Item 8, set out in as follows: " 8) documents confirming the organization and performance of manufacturing control by the manufacturer, exercising state control over the manufacturer and represented by: (a) by the authorities THE RUSSIAN FEDERATION State control (supervision) in veterinary medicine, raw milk; b) by the federal executive authority exercising control (supervision) in the field of sanitary and epidemiological well-being. (e) Population, consumer protection, milk processing products, using any declaration scheme for the conformity of these products, except for the 5d; "; , in paragraph 9 of the word" hygienic certificate ", delete; 16) in article 32, paragraph 7, of the word "hygiene" Certificate, "delete; 17) in article 33: (a) Part 1, as follows: " 1. Confirmation of the consistency of raw milk, raw skimmed milk, raw cream requirements of this Federal Law are carried out by legal entities and individual entrepreneurs in the form of declaration of compliance with the use Any of the schemes provided for by this Federal Law. "; b) Part 2 should read: " 2. The Declaration on the conformity of raw milk, raw skim milk, raw cream, is taken by a legal person or an individual entrepreneur who collects milk at the milk-reception points The number of natural persons, subject to their compliance with the requirements of the legislation of the Russian Federation on veterinary medicine, the requirements of article 5 of this Federal Law and taking into account the results of research (tests) of the state of animal health conducted THE RUSSIAN FEDERATION In the field of veterinary medicine, the competent authority for the conduct of State control (supervision). The specified declaration shall have a validity of not more than one year. "; in) to be supplemented by Part 2-1 as follows: " 2-1. In case of detection of non-conformity of raw milk at the stages of production, or storage, or transport, or sale, crude skimmed milk, raw cred at the stage of carriage or realization of the requirements of this Federal Act for the safety of these products, as well as the occurrence in the territory where milk is collected, diseases of agricultural animals, where the use of raw milk, raw nonfat milk, raw cream is limited OF THE PRESIDENT OF THE RUSSIAN FEDERATION The Commissioner for State Control (Supervision) in the field of veterinary medicine issues an order to suspend the sale or supply of such products in accordance with the procedure established by the legislation of the Russian Federation. In doing so, the declaration shall be terminated. "; g) to be supplemented with Part 7, reading: " 7. Raw milk and milk products of non-industrial milk produced by individuals in the markets (including agricultural markets) are not subject to the required confirmation of compliance with the requirements of this Federal Act. "; 18) in article 35: (a) Part 2, paragraph 4, should be supplemented with the words ", including cottage cheese and products based on it"; (b) Part 3, as follows: " 3. Breast milk for children of pre-school age and children of school age must be made available only in sealed containers. Dairy foods for children of pre-school age and school-age children are to be produced in a package of not more than 2 litres, pasteurated baby food-not more than 200 g (for of direct consumption in meals). "; 19) in article 36: (a) in Part 3: in paragraph 2, the word" products; "should be replaced with" products. It is permitted to indicate the legal address of the manufacturer of milk or dairy products imported into the territory of the Russian Federation, in the national language of the country at the place of residence of the manufacturer, and the name of that country in Russian; "; item 3 should be supplemented with the words "(if any)"; paragraph 4, in addition to the words "(if necessary)"; paragraph 13 should be amended to read: " 13) warning signs or pointing devices: "Protect from sunlight", "Temperature limit", "Protect from moisture" (shall be applied selectively, if necessary). "; b), Part 4 should read: " 4. In case of packing or transport packaging of a dairy product, transparent protective polymeric materials are not subject to marking. In this case, information for consumers is placed on the labels of the consumer packaging information. "; in) Part 6 add to the following sentences:" Order of words when specifying the relevant concepts Article 4 of this Federal Law, the names of milk and its processing products in their labeling is not regulated (for example, "whole milk", "whole milk", "butter", "butter" and similar notions). It is permissible not to use "sweet-cream" in the names of the butter, "unsalty", characterizing the peculiarities of its production technology, if the production of butter is not used for quasi-cooking and cooking salt. "; (d) Part 14 to be supplemented with the following sentence: " When specifying the name of the milk product produced in accordance with the technology of production of kefir with a quasque prepared on pure cultures of lactic acid of micro-organisms and yeast, the marking of the produce shall be use the phrase "kephyn" as a phrase in the same font. "; d) Part 20 should read: " 20. The marking of the milk-containing products should not contain the names, which include the concepts established by this Federal Law for milk and dairy products (including words or parts thereof, which are part of these concepts Different combinations of manufacturers ' names, labels, labels, advertising or other purposes that may mislead consumers). "; e) to be completed with Part 20-1, to read: " 20-1. Food products other than milk-containing products are not permitted to use the concepts set out in this Federal Act for milk-containing products. Food products that are not dairy or milk products or milk products produced with added milk and (or) milk processing products indicate the concepts used in the food industry (e.g. "jell", "cream", "paste", "pudding"), starting with the indication of the main component of the receptor, followed by the concepts (at the discretion of the manufacturer) that characterize the dairy product, which has been added (e.g. "cream peanut cream", "pudding fruit with cream", " chocolate milk ")."; g) to supplement part 22-1 as follows: " 22-1. The marking of cream, ice cream, cream-ice, ice cream, ice cream, and vegetable oil should bear the names of the products in accordance with the terms set out in article 4, paragraphs 68-72. Federal law. When marking these products on the front side of the consumer package, the full name of the produce is the same type. "; (i) in Part 23: the first paragraph should read: " 23. Raw milk, raw degreasing milk, raw cream sold by legal entities, individuals, including individual entrepreneurs, for processing (except for milk-reception items) must be accompanied transport documents containing the following information: "; , paragraph 2, amend to read: " (2) identification measures (excluding mass fraction of dry milk) of such products (for legal persons) and individual entrepreneurs); "; and) Part 24 after In addition to the words "milk," add the words "raw nonfat milk,"; to 25: , paragraph 1, amend to read: " 1) the names of such products using the concepts provided for in articles 4 and 14 of this Federal Act, and compliance with the requirements for their application as set out in this article; "; , paragraph 2, amend to read: " (2) mass percentage of fat (excluding non-fat processed products) Milk, cheese, cheese products, molten cheese, water cheese), mass fraction of fat in terms of dry matter in percent for cheese, cheese products, molten cheese, and floating cheese products. When applying to the consumer packaging for the marking of whole milk products, it is permitted to indicate a mass portion of the fat using the words "from", "to", in per cent with additional information on the percentage of fat in per cent of such products by any available means, using one of the sizes of the fonts provided for in article 37, paragraph 2, of this Federal Act, the marking of dry milk powder products, dry milk mixtures, dry milk Dairy beverages, dry milk porridge allowed to indicate the mass fat portion of grams after the words "food value"; "; paragraph 13 after the words" date of production "should be supplemented by the word" (manufacture) "; paragraph 18 should read: " 18) it is not permitted to use the term "milk" on Consumer packaging in the names of milk and its processed products for use in the production of dried whole milk, dried milk powder; "; , add to paragraph 19: " 19) Information on the use of non-milk fats in the production of milk-containing products according to the technology, which provides for the replacement of milk fat with non-dairy fat (except for the cream and vegetable), shall be co-located with the full name of the type of the milk-containing products (e.g. "vegetable fat, vegetable fat", "vegetable fat") on the front of the consumer package. "; L) Part 27 should be restated as follows: " 27. The cheese or coatings information for the cheese is allowed to be applied using unwashed or self-adhesive or in the prescribed order allowed for the contact with the milky products, or to bear the label on the other available. Cheese, molten cheese, cheese products, floating cheese products must be marked with the following additional information: 1) assortment signs or assorted names of cheese ("Russian", "Uglich", "Suluguni" and such names); 2) the appearance of the main quasi-colourful microflora (at the discretion of the manufacturer) and the nature of origin of the product (for cheese and cheese products). "; m) Part 28, as follows editions: " 28. Dairy products, milk mixtures (including dry milk mixtures), dairy drinks (including dry milk drinks), milk porridge, intended for early childhood, according to the concepts, of article 14 of this Federal Law, should be marked with the following additional information: 1) recommendations for the use of these products; 2) the conditions for preparing these products (under of the need), the conditions for the storage and use of these products after the opening of the products packages; 3) an indication of the age of the children for whom these products are intended (allowing the age of children with numbers, without reduction of words): (a) from birth-adapted milk mixtures, adapted Oxymilk mixtures, mixtures based on partial hydrolysate of protein; b) older than 6 months (6 months, 6 months)-subsequent adapted milk mixtures, subsequent adapted milk mixtures, partly Adapt milk mixtures, partly adapted smilk mixtures; c) over 6 months (6 months, 6 months, 6 months)-dairy drinks, cottage cheese and products based on it; g) over eight months (eight months from eight months, from eight months)-drinking milk (used for Preparation of fodder for children older than four months (four months, four months from four months), indicating in the labelling of these products the restrictions on the age of the children, the target of these products; d) over 8 months (8 months, 8 months)-drinking water (may be used for the preparation of fodder for children older than 6 months (6 months, 6 months) indicating the age limit for children in the labelling of these products The appointment of these products); e) over eight months (eight months, from eight months)-yoghurt, kefir and other milk products; f) over nine months (9 months, 9 months)-soft cheeses; 4) composition of these products with names of used Vegetable oils and carbohydrines; 5) the nutritional value of these products (including vitamins and minerals) and their energy value (with their enrichment as a percentage of daily intake of substances, product). Quantitative information on vitamins and minerals is provided if the contents of 100 grams, or millilitres, or cubic centimetres of food produce not less than 5 per cent of the recommended daily intake Consumption, for glutenless products, provides information about the lack of gluten in these products. "; n) Part 29 add the following sentence:" Images of children shall not be placed on labels of the consumer Substitutes for female milk packages. "; o) Part 30 Amend the text as follows: " 30. Information on other dairy products, milk and dairy products, milk products for children of pre-school age or children of school age, must meet the requirements set out in the Convention on the Rights of the Child. Part 25 of this article and the requirements of the regulatory and (or) technical papers under which such dairy products are produced and identifiable. "; 20) in article 43: (a) to supplement Part 3-1, to read: " 3-1. Declaration of compliance adopted before the date of entry into force of this Federal Law, certificates of conformity, certificates of state registration of milk processing products, other documents confirming product safety milk processing and the day of entry into force of this Federal Law are valid for the sale of milk and dairy products before the expiry of their period of validity. "; b) to be supplemented by Part 3-2 as follows: " 3-2. Milk processing products manufactured in the Russian Federation or imported into the territory of the Russian Federation prior to the date of entry into force of this Federal Law and marked in accordance with the requirements, In force until the day of the entry into force of this Federal Act, it is permitted to apply in the territory of the Russian Federation for a fixed expiration date. "; in Part 4, as follows: " 4. Since the entry into force of this Federal Law for milk and dairy products, the provisions of article 13, paragraphs 2 and 3, paragraphs 2 and 3, article 15, paragraphs 4 to 6, first sentence of paragraph 2 and article 16, paragraph 3, paragraph 2, are not applicable. Articles 32, 41 of the Federal Act of 30 March 1999 N 52-FZ "On the Health and Epidemiological Welfare of the Population", paragraph 4 of article 3, articles 9 and 12, article 16, paragraph 2, article 17, paragraphs 1, 2, 5 to 7, paragraphs 1 and 2, paragraphs 1 and 2 Article 18, sixth paragraph 3, article 19, paragraphs 2 to 4, article 21, paragraph 3, in the provision of documents, Quality and safety of milk and dairy products compliance with the regulations, Federal Act No. 29 of 2 January 2000 "On Food Quality and Safety", Article 21 of the Law of the Russian Federation 14 May 1993 N 4979-I "On veterinary" for industrial milk products. "; 21) Annex 1, amend to read: " Annex 1 to Federal Law " Technical Regulation milk and dairy products Federal Law "On amendments to the Federal Law" Technical Regulations for milk and dairy products ") Permissible levels of potentially hazardous substances in raw milk, cheese fat-free milk and cream cream --------------- + ----------------------------- + --------------------- | Product | Potentially Acceptable level | | | dangerous substances | mg/kg (l), no more | | -------------- + ----------------------------- + -------------------- | | Raw milk | Toxic elements: | | | | | 0,1 | |nonfat | Arsenic | Arsenic | 0,03 | | Cadmium | 0.05 | | 0.03 | || | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 0,03 | | | | | | | | | | | | | | | | | | | | | | | | | 0,03 | | | | | | | | | | | | | | | | | | | | group | Less than 0.01 dir | | | Streptomycin | Less than 0.ed/g | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | Hexachlorocyclohexane (alpha =, | 0.05 (1.25 for | |beta-, gamma-isomers) | Recosting | | | DDT <1> and its metabolites | [ [ fat]]) 0.05 | | | | (1.0 for cream) | | | | | | | | | | | | |] | | | | | | | | | Cezy-137 | 100 Bq/l (kg) | | | String | 25 Bq/L (kg) | --------------- + ----------------------------- + --------------------- ___________ <1> DDT-dichlorodiphenyl-trichloroethane, insecticide. "; 22) Annex 2 amend to read: "Annex 2 to the Federal Law" Technical regulation for milk and dairy products " (in the revision of the Federal Act" On introducing changes in Federal Law " Technical Regulations for milk and dairy products ") Valid levels of microorganisms and somatic cells in raw milk, raw milk, and cream cheese ----------------- + -------------- + ----------------------- + ---------- | Product | KMAFANM <1>, | Contains | | | | | 3 | 3 | 3 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------- + --------------- | | | | | ------- + | | | | | ------- | | (| | | ------- + \ (g) | | | | forms) | | | | | | | | | salmonella | | | ---------------- + -------------- + ------- + ------- + ------- + --------- | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + ------- + --------------- + --------- | | | | | | 5 | | 5 | | 5 x 10 |-| 25 | 1 x 10 | | ---------------- + -------------- + ------- | | 6 | | | 6 | | 6 | | 4 x 10 |-| 25 | 1 x 10 | | ---------------- + -------------- + ------- + --------------- + --------- | | | | raw | | | | | | | | | | | | | | --------------- + -------------- + ------- + ------- + --------- | | | 5 | | | | | | | 1 x 10 |-|-| | -- + ------- + ------- + --------------- + --------- | | | 5 | | | 1 | | | | | | | | | | | | | | | | | | | | | | | ---------------- + -------------- + ------- + ------- + --------------- + --------- | | 6 | | | | | | 4 x 10 |-|-| | -- + -------------- + ------- + --------------- + --------- | | cream cheese, | | | |: | | | | | | | | --------------- + --------------- + ------- + ------- + --------- | | | 5 | | | | | | 5 | | |-|-| | --------------- + -------------- + ------- + --------------- + --------- | | | 6 | | | | | | | | | |-|-| ----------------- + -------------- + ------- + --------------- + --------------- + ---------- _____________ <1> KMAFANM is the number of mesophilic aerobic micro-organisms and optionally anaerobic microorganisms. <2> KOE-forming units. <3> Cintestinal bacterial group bacteria. "; 23) Annex 3, amend to read: " Annex 3 to the Federal Law " Technical Regulations for milk and milk Product " (in the wording of the Federal Law" On introducing amendments to the Federal Law "Technical Regulations for milk and dairy products") Valid levels of contents are possible Hazardous substances in milk processing products ------------------------ + --------------------- + -------------------- | Product group | Potentially Valid | | Valid | | | dangerous | | | | | | | | | | | | | | | | | | Hazardous | | | | | | | | | | | | | | | | | | | dangerous | | | | | | | | | | | | | | | ----------------------- + --------------------- + ------------------- | | All products | Mycoxins: | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |sugar, casein, | [ [ lewomycine]] | | Less than 0.01 | |[ [ milk]] and [ [ product]] s | | [ [ milk]] and [ [ product]] s |exception = [ [ Penicillin | Less than 0.01 dir | | "antibiotic" | | "antibiotics"; for | | | groups of products | | | | dairy, milk | | | | | | reals | | | | | | | | | | | products] | | | | | | | | | | | | | | | | | | | | | | | | products] | | | | | | | | | | | | | | products | | | products | | | products] | | | | | | | | | | | | | ----------------------- + --------------------- + ------------------- | | Potable milk and | Toxic: | | | [ [ Dairy cream]] | | [ [ 0.05 | Arsenic]] | [ [ milk drink]] | [ [ Dairy]] | [ [ Dairy]] | [ [ Kaddyak]] | [ [ Mercury]] | [ [ Mercury]], [ [ Aidan]], [ [ Pixin]], [ [ Peastician]] | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | [ [ Hexachlorocyclohexane | Hexachlorocyclohexane | 0,25 (1.25 for | |produce, yoghurt, | (alpha, beta, |cream, sour cream, sour cream) |gamma-isomers]], [ [ gamma-isomers]], [ [ milk | DDT]], and [ [ DDT]] are [ [ sour cream]] es, products, and [ [ fat]] s) | | thermally treated | Radionuclides: | | | 100 Bq/L (kg) | | | Line# 90 | 25 Bq/L (kg) | | ----------------------- + --------------------- + ------------------- | | Tire elements: | | | [ [ wheat]], [ [ wheat]], [ [ curd]], [ [ Cadmium]] | [ [ wheat]], [ [ milk]], [ [ milk]], [ [ milk]], [ [ milk]], [ [ milk]], [ [ milk]], [ [ dairy]], [ [ milk]], [ [ dairy]], [ [ dairy]], [ [ milk]], [ [ dairy]], [ [ dairy]], [ [ dairy]], [ [ dairy]], [ [ dairy]], [ [ dairy]], [ [ dairy]], [ [ dairy]] | | | [ [ hexachlorocyclohexane | Hexachlorocyclohexane]] s | (alpha, beta, etc) | | [ [ gamma-isomers]] | | | | [ [ 1]] [ [ gamma-isomers]]) | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | Cineage-137 | 100 Bq/kg | | | String-90 | 25 Bkg/kg | | ----------------------- + --------------------- + ------------------- | | Molo, cream, pacht | Toxic elements: | 0.3 | | serum | 0,1 | | [ [ milk]] | | | [ [ Cadmium]] | [ [ Cadmium]] | [ [ Cadmium]] | 200 for [ [ canned food]] | |with [ [ milk]], [ [ milk]], [ [ chromium | 0.5 for canned milk]] and [ [ chrome]] | | [ [ chrome]]] | Dairy products | Pesticides in | | canned | (in terms of fat): | | | | Hexachlorocyclohexane | 1.25 | | | (alpha-, beta-, | | | | [ [ gamma-isomers]]) | | | | DDT <1 | | | | | | | | | | | | | | | | | ----------------------- + --------------------- + ------------------- | | Dairy products | | Dairy products | | | Dairy products | | * (milk, cream, |products): | | | Oxymilk | Lead | | 0.1 | |products, beverages, | Arsenic | 0.05 | | [ [ Ice cream]] | | | | | | [ [ Ice cream]] | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | hexachlorocyclohexane | | | (= Hexachlorocyclohexane) | | | | (alpha, beta, | | | gamma-isomers) | | | | DDT <1> | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | DDT bq/kg | | DDT Bq/kg | | | | | | String | 200 Bq/kg | | ----------------------- + --------------------- + ------------------- | | Concentration Milk | Toxic elements: | | |proteins, lactose | 0.3 | | | [ [ milk]], [ [ milk | Arsenic]] | [ [ Cadmium]] | [ [ Cadmium]] | [ [ milk]] | | | [ [ milk]] | | | | | (in the [ [ fat]]): | | | | (alpha, beta, | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | DDT <1> | | | | DDT | | 300 Bq/kg | | | String | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | [ [ List of solids]] | [ [ Cadmium]] | [ [ Cadmium]] | [ [ Cadmium | [ [ Cadmium]] | [ [ Cadmium]] | 0.03 | | 0,03 | | 0,001 for smoked | | 0.001 for smoked | | 0,001 for smoked | | 0,001 for smoked | |products and sauces | |products and sauces | | |products from | | | | | | | | | | | | | | | | | | | | | | | | | | | | (in terms of fats) | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | DDT <1/| | DDT <1 | | DDT <1 | | DDT <1 | | | | | | | | | | | | | DDT <1> | | | | | | | | | | | | | | | | DDT <1> | | | | | | | | | | | | DDT <1> | | | | | | | | | | | | | | | | | | DDT | | | | Cineage-137 | 50 Bq/kg | | | Line#90 | 100 Bq/kg | | ----------------------- + --------------------- + ------------------- | | Oil, oil pasta | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | Acidity of [ [ dairy]] | | [ [ Acidity]] degrees | | | phases | | | | | | | | | | | | | (4.5 degrees | | 4.5 degrees | | | | [ [ Kettaster]] for | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 0 (0.3 for | | | | | | | | | | | 0.1 | | | | | Cadmium | 0.03 (0.2 for | | | | 0.4 | | | 0.4 for | | 0.4 for | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 0 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | (in the [ [ Peyals]]) | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | radionuclides: | | | | Cineage-137 | 200 Bq/kg (100 for | | |mileage) | | | 60 Bq/kg (80 for | | | |cream [ [ fat]]) | | ----------------------- + --------------------- + ------------------- | | [ [ Slipper]] soiling | | | | | | | | | | 10 mmol | | | | | | | | 10 mmol | | | | | | | | | | | | | | | | | |pre-| | | components) | | | | | | | token elements: | | | 0 (0.3 for | | | | | | | | | | | 0.1 | | | | | Cadmium | 0.03 (0.2 for | | | | 0.4 | | | 0.4 for | | 0.4 for | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 0.7 for products with | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | Radionuclides: | | | | Cineage-137 | 100 Bq/kg | | | Line#90 | 80 Bq/kg | | ----------------------- + --------------------- + ------------------- | | | Mercury | 0.005 | | | | | | | | | | | | (in fat conversion) | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | DDT <1/| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | Ciney-137 | 100 Bq/kg | | | String-90 | 25 Bq/kg | | ----------------------- + --------------------- + ------------------- | | Tokens: | For liquid (in volumes | |sealds and | | number of | |cores | | frozen)/ |microorganisms | | 0,1/1.0 | | 0,1/1, 0 | | 0,05/0, 2 | |products, oils | Cadmium | 0.03/0.2 | | [ [ 0.005/0.03 | | Mercury | | Mercury | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 0.03/0.2 | | | | | | | | | | | | | | | | | | | | | | | | | | | | ----------------------- + --------------------- + ------------------- | | nutrient environment | Toxic elements: | | | [ [ Dairy | Dairy | Dairy]] | | 0.3 | |base | [ [ Cadmium]] | [ [ Cadmium | 2000]] | [ [ Cadmium | Cadmium]] | | | 0,03 | | | | | 0,03 | | | | | | | | hexachlorocyclohexane | 25 | | | (alpha, | | | | DDT <1> | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 160 Bq/kg | | | | | | | | | | | | | | | | | | | | | | | | | elements: | | | | 0 | | | | 0 | | | | | | | | | | | | | | | | | | | | ----------------------- | | ----------------------- \ |mycotoxins, antibiotics, pesticides, [ [ pesticide]], [ [ radionuclide]] s, and [ [ microbiological]] [ [ security]], [ [ milk]], [ [ milk]] and [ [ milk]] of non-dairy components, species and levels | | | content in them potentially dangerous | | | substances | ------------------------ + ------------------------------------------ ______________ <1> DDT-dichlorodiphenyl-trichloroethane, insecticide. Notes. 1. The permissible levels of non-federal pesticides, antibiotics, sulfonamides and food additives with antibiotic properties are controlled in accordance with the procedure established by the legislation of the Russian Federation in the quality and safety of food products. 2. When chemical methods are used to determine penicillin, streptomicin and antibiotics of this group, the tetracycline antibiotics are recalculating their actual content in units in grams according to the activity of the standard. "; 24) Annex 4, amend to read: "Annex 4 to the Federal Law" Technical regulation for milk and dairy products " (in the wording of the Federal Law" On introduction "). changes to the Federal Law " Technical milk and dairy products ") Permissible levels of microorganisms in products milk processing in their release ---------------- + -------------- + --------------------------------- + ------------ | Product, | SMAFANUM <1>, | 3 | Jaghi (D), | | group | 3 | Mass of product (g, cm) | | mold | | | ------- + -------- + ------- + -------- | 3 | | | | | | | | | | SHW | | | | | | | | | | | | | | | | | SHW | | | | | | | | | | | | | | | | | | | | | | | SHW | | | | | | | | | | | | | | | | | | | | | | | | | | (coli) | dime | | L. mono-| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + -------- + ------ + ------- + ----------- | | 1. | | | | | | | | | | | | [ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | number | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + ------- + ------ + ------ + ------ + ------ + ------ + ----------- | | | 1 x 10 | | 0.01 | 25 | 1 | | 25 |-| | --------------- + --------------- + ------- + -------- + ------ + ------- + ----------- | |sterilized- | Industrial sterility requirements: | | 1) after 3-5 days of thermstatically endurance | |ultra-tester | | 3-5 days-no visible defects and | | [ [ distortion]] (swelling of the package, modification of the appearance) and | | (with other), No change of flavor and consistency; | | | | 2) after termstatic endurance changes are allowed: | | | (a) Type of acidity not more than 2 degrees therner; | | | 3 | | | | | | | | | | | | | | | | | | | + -------------- + ------- + ------- + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------- | 100 | 10.0 | 100 | 10.0 | 25 |-| (without | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 3 | | | | | --------------- + -------------- + ------- + -------- + ------ + ------ + ------ + ------ + ------ + for drinking | |vitamins |vitamins | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 2 x 10 | 0.01 | 25 | 0.01 | 25 | 0.1 | | | | | | | | | | | | | | | | | | | | | | | 5 | | | | | | | | | | | | | | | | | | | | | | | | | | | consumer | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + ------ + ------ + ------ + ------ + ----------- | | cream and | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + ------- + ------- + ------ + ------ + ------ + ------ + ------ + ------ + ------ + --------- + ------ + --------- + ------ + --------- + ------ + --------- + ------ + --------- + ------ + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ----------- | sterilized | Industrial sterility requirements: | | | | 1) after temperature of 37 degrees | | C during 3-5 days-no visible defects and | | | signs of deterioration (swelling of packaging, modification of the appearance and | | |other), absence of changes in taste and consistency; | | | 2) after termstatically endurance, modifications shall be allowed: | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 5 | | | | | | | 5 | | | | | | --------------- + -------------- + ------- + ------ + ------ + ------ + ------ + ------ + ------ + ----------- | | | 5 | | | | | | 1 x 10 | 0.1 | 25 | 0.1 | 25 |-| | --------------- + -------------- + ------- + -------- + ------ + --------- + ------ | | | 5 | | | | | | | | | | | | in flasks, in | 2 x 10 | 0.01 | 25 | 0.1 | 25 |-| | | | | tanks | | | | | | --------------- + -------------- + ------- + ------- + ------ + ------ + ------ + ------ + ----------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | made | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + -------- + ------ + ------- + ----------- | | 2. | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + --------- + ------ + ------ + ------ + ------ + --------- + ----------- | | | | | | 0.01 | 25 | 25 | 0 |-|-| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | The | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + --------------- + ------- + -------- + ------ + ------ + ----------- | |mattime-bound | | | | | | | | | | | | | | | | | | | --------------- + ------- + ------- + -------- + ------ + ------ + ------ + ------ + ------ + ------- + ------- | | | 0 | 25 | | | 0 | 0 | | | D-50 | | | 7 | | | | | | | 1 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | -------------- + -------------- + ------- + -------- + ------ + ------- + ----------- | | | | | | | | 4 | | Enriched | | + | 25 | 1.0 | | 0 | | D-50 | | | | | | | | P-50 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | + --------------- + ------- + ------- + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ | | 0 | | 0 | | Y = 50 | | 50 | | | | | | | 50 | | | | | | | | | | | | | | | | | 50 | | | | | | | 50 | | | | | | | 50 | | | | | | | 50 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 72 hours | | | | 72 hours | | after | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | (| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + ------- + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | including: | | | | | | | | --------------- + ------- + ------- + -------- + ------ + ------ + ------- + ----------- | | 0 | 25 | 1.0 | 25 | Y-50 | | | --------------- + -------------- + ------- + -------- + ------ + ------- + ----------- | |s components |-| 1.0 | 25 | 1.0 | 25 | D-50 | | | | | | | | --------------- + -------------- + ------- + -------- + ------ + --------- + ----------- | | 3. Rhinoco | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + ------ + ------ + ------ + ------- + ------ + ------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | produced | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |] | | | | | | | | --------------- + ------- + ------- + -------- + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + --------- + ------ + ------ + --------- + | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + -------- + ------ + --------- + ------ | | 0.01 | 25 | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + -------- + ------ + ------ + ----------- | |frozen |-| 0.01 | 25 | 0.1 |-| Y-100 | | | | | | | | 50 | | --------------- + -------------- + ------- + ------- + ------ + ------ + ------ + ------ + ------ + ------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + ------- + ------- + ------ + ------ + ------- + ------ + ------- + ------ + ------- + ------- + ------- + ------- + --------- + ------- + --------- + ------- + --------- + ------- + --------- + ------ + ------- + --------- + ------ + ------- + ------- + ----------- | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + ------ + ------ + ------ + ------ + ------ + --------- + ------ |-| 0.01 | 25 | 0.1 |-| D-50 | | | | | 50 | | 72 hours | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + ------ + ------ + ------ + ------ + ----------- | | 0.01 | 25 | 0.1 |-| D-100 | | | | | | | | | | |-50 | | --------------- + -------------- + ------- + -------- + ------ + --------- + ----------- | | Twid with | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + ------- + ------- + ------ + ------ + ------- + ------ + ------ + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + 0.1 | | |-| | | | | more than 72 hours | | | | more than 72 hours | | | | | | | | | | | | --------------- + -------------- + ------- + ------ + ------ + ------ + ------ + ------ + --------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + ------- + | --------------- + ------- + ------- + ------ + -------- + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------- | 0.01 | 25 | 0.1 |-| | | | | | | | | | | | | |-50 | | --------------- + -------------- + ------- + -------- + ------ + --------- + ----------- | | Cone | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + ------- + ------- + ------ + ------ + ------- + ------ + ------- + ------ + ------- + ------- + ------- + ------- + --------- + ------- + --------- + ------- + --------- + ------- + --------- + ------ + ------- + --------- + ------ + ------- + ------- + ----------- | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + ------ + ------ + ------ + ------ + ------ + ------- + ------- |-| 0.01 | 25 | 0.1 |-| D-100 | | | | | | 50 | | 72 hours | | | | | | | | | --------------- + ------- + ------- + ------ + -------- + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------- | 0.01 | 25 | 0.1 |-| | | | | | | | | | | | | |-50 | | --------------- + -------------- + ------- + -------- + ------ + --------- + ----------- | | |-| | | 0.1 | 25 | 1.0 |-| 50 } | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + -------- + ------ + ------- + ----------- | | | 5 | | | | | | | | 4. Albumin | 2 x 10 | 0.1 | 25 | 0.1 |-| Y-100 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + -------- + ------ + ------- + ----------- | | 5. Milk | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | sterile-| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + -------- + ------ + ------- + ----------- | |milk | Industrial sterility requirements: | |condensed, | 1) after a temperature of 37 degrees | |concentrated-| C for 6 days-no visible defects and | | signs of deterioration (swelling packaging, changing appearance, and | |sterilized | |sterilized-|sterilized-|sterilized-|sterilized } }) absence flavour and consistency changes; | |, cream | 2) after termstatically endurance: | |abetted |a) is not allowed to change [ [ acidity (acidity)]]; in microscopic medicine should not be detected | |[ [ microscopic]] [ [ microorganism]] s, [ [ microorganism]] s, [ [ microorganism]] s, and (3) additional requirements for baby foods | |dairy | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + --------------- + ------- + ------- + ------ + ------ + ------ + ------ + ------ + ------ + ------- + ------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + ------- + ------- + -------- + ------ + ------ + ------ + ------ + ------ + ------ | | | | | | | |components | 2 x 10 | 1.0 | 25 |-|-|-| | --------------- + ------- + -------- + ------ + --------- + ------ + --------- + ------ + --------- + | | | | | | | |-| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | [ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 4 | | | | | 1 | | 0 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |cacao, 3.5 x 10 | 1.0 | 25 |-|-|-| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + -------- + ------ + ------- + ----------- | | 6. | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | for ice cream, | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + ------- + ------- + -------- + ------ + ------- + ----------- | | | 4 | | | [ [ cow milk | 5 x 10 | 0.1 | 25 | 1.0 | 25 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | solid solid | | | | | | | | | | | | | --------------- + -------------- + ------- + -------- + ------ + ------- + ----------- | |milk | | | | | |-|-|-| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + ------- + ------- + -------- + ------ + ------ + ------ + ------ + ------ + ------ + --------- + ------ + --------- + ------- | | | | | | | | | | | | | | | --------------- + -------------- + ------- + ------ + ------ + ------ + ------ + ----------- | | | 5 | | | | | 1 x 10 | 0.1 | 25 | 1.0 | 25 | --------------- + -------------- + ------- + ------- + ------ + ------ + ----------- | | | 5 | | --------------- + -------------- + ------- + ------ + ------ + ------ + ------ + ----------- | | | 4 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + ------ + ------ + ------ + ----------- | | | 5 | | | | | | | | | 1 x 10 | 0.1 | 25 | 1.0 |-| Y | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + ------- + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------- + ------- | | | 4 | | | | 0 | 25 | 1.0 | 25 | 1.0 | 1.0 | 25 | 25 | 1.0 | 25 | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + ------- + ------ + ------ + ------ + ----------- | | | 5 | | | | | | | | | | products | 1 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + ------- + ------ + ------ + ------ + ------ + ------ + ----------- | | | 4 | | | | | 1 | 25 | | 0.1 | 25 | | 25 | | 25 | | 25 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + -------- + ------ + ------- + ----------- | | 7. Hubs | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + ------- + ------- + -------- + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------- + ------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | allowed | | | | | | | | + -------------- + ------- + ------- + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ | | | | | | | | | | | | | | --------------- + -------------- + ------- + ------ + ------ + ------ + ----------- | | | 3 | | | | concentrate | 2.5 x 10 | 1.0 | 25 | 1.0 |-| | | | | | | | | | | | --------------- + -------------- + ------- + ------- + ------ + ------ + ------ + ----------- | | | 4 | | | | 1 x 10 | 1.0 | 0 | 0 | | 0 | 0 | | 50 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------- + ------ + ------- + ------- | | 1 | 25 | 1.0 | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + ------ + ------ + ------ + ----------- | | | 4 | | | dairy | 1 x 10 | 1.0 | 0 | 25 | 1.0 |-| | | | | | | P-100 | | (lactose | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + -------- + ------ + ------- + ----------- | | 8. Raw material | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | [ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + ------ + ------ + ------ + ------- + ----------- | | 0.001 | 25 | 25 |-| | --------------- + -------------- + ------- + -------- + ------ + ------- + ----------- | |with components |-| 0.001 | 25 | 0.001 | 25 |-| | --------------- + -------------- + ------- + -------- + ------ + ------ + ------ + ------- + ----------- | | 0.001 | 25 | 25 |-| | --------------- + -------------- + ------- + -------- + ------ + ------ + ----------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | molten, in | | | | | | | | | | | | | | | --------------- + ------- + ------- + -------- + ------ + ------ + ------ + ------ + ------ + ------ + ------ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + ------- + ------ + ------ + ------ + ------ + ----------- | | | 4 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 4 | | | | | smoked | 1 x 10 | 0.1 | 25 |-|-| Y-| | | | | | | | | | | | | --------------- + -------------- + ------- + -------- + ------ + ------- + ----------- | | | | | | | | | | | | | | | | | including: | | | | | | | | --------------- + ------- + ------- + ------ + ------ + ------ + ------ + ------ + ------ + ------- + ------- |-|-| Y-50 | | |-| Y-50 | | --------------- + -------------- + ------- + -------- + ------ + ------ + ------ + ------ + ------- + ----------- | |s |-| 0.1 | 25 | | |-| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 4 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + -------- + ------ + ------ + ----------- | | | 4 | | | | | | 0 | 25 |-|-| 25 |-|-|-| | dry | | | | | | | | | | --------------- + -------------- + ------- + -------- + ------ + --------- + ----------- | | 9. Oil, paste | acid-| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | The | | | | | | | | | | | | | | | | | | | | | | The | | | | | | | | | | | | | | | | | | | | | | | | | -------------- + -------------- + ------- + ------- + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------- + ------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + ------- + ------- + -------- + ------ + ------- + ----------- | | | 5 | | | | no components | 1 x 10 | 0.01 | 25 | 0.1 | 25 | 100 | | | | | | | | | --------------- + -------------- + ------- + ------ + ------ + ------ + ------ + ------ + ----------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | sterilized | Industrial sterility requirements: | | | | 1) after temperature of 37 degrees | | C during 3-5 days-no visible defects and | | | signs of deterioration (swelling of packaging, modification of the appearance and | | |other), absence of changes in taste and consistency; | | | 2) after termstatically endurance, modifications shall be allowed: | | acidity of the adipose phase is no more than 0.5 degrees | | | | |b) [ [ acidity]] of [ [ milk plasma]] by not more than 2 | | |degrees of [ [ acidity]] of [ [ C | --------------- + -------------- + ------- + ------ + ------ + ------ + ------ + ------ + ----------- | | | 3 | | | | | 1 x 10 | 1.0 | 25 |-|-| P-200 | | --------------- + -------------- + ------- + -------- + ------ + --------- + ----------- | | | 5 | | | | | dry | 1 x 10 | 0.01 | 25 | 0.1 | 25 | 100 in sum | | --------------- + -------------- + ------- + ------ + ------ + ------- + ----------- | | | 3 | | | | | | fats | 1 x 10 | 1.0 | 25 |-|-| P-200 | | --------------- + -------------- + ------- + -------- + ------ + --------- + ----------- | | | | | | | | | | | | | | | | --------------- + ------- + ------- + ------ + -------- + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------- + ------- | | | | | | 2 x 10 | 0.01 | 0.01 | 25 | 25 | 0.1 | 25 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 5 | | | | with components | 2 x 10 | 0.001 | 25 | 0.1 | 25 | D-100 | | | | --------------- + -------------- + ------- + -------- + ------ + --------- + ----------- | | 10. | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + ------- + ------- + -------- + ------ + ------ + ------ + ------ + ------ + ----------- | | | | | 1 x 10 | | 25 | 25 | 0.1 | 25 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + ------ + ------ + ------ + ------ + ----------- | | | 3 | | | | | 0 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + -------- + ------ + ------- + ----------- | | 11. ice cream | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ice | | | | | | | | | | | | | | | | | | | | | | | | | | ice | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + ------- + ------- + ------ + ------- + ------ + ------ + --------- + ------ + ------ + --------- + ------ | | | | | 1 x 10 | 0.01 | 25 | 25 |-| 25 | 25 | | 25 | | 25 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + -------- + ------ + ------ + ----------- | | | | | | | | | | | | | ground | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + ------- + ------ + ------ + ------ + ----------- | | | 5 | | | 1 x 10 | 0.1 | 25 | | 25 | 0 | 25 | | | 25 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | soft in | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |frozen | | | | | | | | | | --------------- + ------- + ------- + ------ + ------- + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + --------- + ------ | | 25 |-| | 25 |-| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | M, COE/g | | | | | | | | | --------------- + -------------- + ------- + -------- + ------ + --------- + ----------- | | 12. Zaki | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | squatters, | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + ------- + ------ + ------- + ------- + ------- + ------- + ----------- | 10 |-| P-5 | | | 8 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + -------- + ------ + ------ + ----------- | |quasi | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + -------- + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------ + ------- | || | 10 | 100 | 10 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 1 x 10 for | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 9 | | | | | | | | | | | | | | | | | | | | | not | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | [ | --------------- + -------------- + ------- + -------- + ------ + ------- + ----------- | | 13. Milk-| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | -| |-|-| | origins | |. coli | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | * -| | | | | | | | | | --------------- + -------------- + ------- + -------- + ------ + ------- + ------ + ------ + --------- + ------ + ------ + --------- + ------ + --------- + ------ + --------- + ------ + --------- + ------ + ------ + --------- + ------ + ------ + --------- + ------ + ------ + ------ + --------- + ------ + ------ + --------- + ------ + ------ + --------- + ------ + ------ + --------- + ------ + ------ + ------ + --------- + ------ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | active. | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + -------- + ------ + ------- + ----------- | | | 4 | | | | | 14. Nutrient | 5 x 10 | 0.01 | 0.01 |-|-| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | * | | | | | | 0.01 | | | | | 0.01 g | | | | | 0.01 g | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- + -------------- + ------- + -------- + ------ + --------- + ----------- | | 15. Milk-| Requirements are based on content and proportions | |with |in the dairy and milk products | | products | | ---------------- + ------------------------------------------------------------- ____________ <1> KAMAFANM is the number of mesophilic aerobic and anaerobic micro-organisms. <2> KOE-forming units. <3> BGKP bacteria of intestinal sticks. 4 <4> Availability of yeast at the end of the shelf life of not less than 1 x 10 for the airway and 5 kefir, not less than 1 x 10 for kumys, is allowed to have yeast in products manufactured with their use in quasi. Notes. 1. Hygienic standards for microbial safety and nutritional value of food products include the following groups of microorganisms: 1) Sanitary and Exponential, which includes the number of mesophilic aerobic and Anaerobic micro-organisms-KMAFANM, bacteria of the group of intestinal palms-BGT (quantitys), bacteria of the Enterobacteriaceae, Enteroacteriacae family, 2) conditional-pathogenic microorganisms to which E. coli, Staphylococcus aureus, bacteria of Proteus, V. cereus and sulfide morithidum, Vibrio parahaemolyticus; 3) pathogens, including salmonella and Listeria monocytogenes, bacteria of species Yersinia; 4) Micro-organisms of soiling, yeast, mould, microorganisms; 5) microorganisms and microorganisms (microorganisms, microorganisms, hydropathic microorganisms, yeast, Bifidobacteria, acidophilic bacteria and others) in products with minmable the level of biotechnological microflora and in probiotic products. 2. The microbial safety measures for food safety are performed for most groups of micro-organisms on an alternative principle: the mass of the product, which does not allow for the presence of bacteria in the group of intestinal sticks, the majority of opportunists and pathogens, including salmonell and Listeria monocytogenes. In other cases, the regulation reflects the quantity 3 3 colony forming units in 1 g (cm) the product (KOE/g, cm). "; 25) Annex 5, amend to read: " Annex 5 to the Federal Law "Technical regulation for milk and dairy products" (edited Federal Law "On amendments to the Federal Law" Technical Regulations for milk and dairy products ") Permissible levels of oxidation stability and content of potentially hazardous substances of dairy products for children of early childhood | ------------------- | ------------------- | ----------------------- | | | | | | | | Valid level | | | | Potentially dangerous | mg/kg (l), no more | | product, group | | | | | Product, group | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------------- | | ------------------- | ------------------- | ----------------------- | | ----------------------- | | All dairy | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | Less than 0.004 | | | Stamtomycin less than 0.5 | | | | | | | | | | x | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------------- | ------------------- | ------------------- | ----------------------- | | Adapted | Rate | 4.0 mmol active | |[ [ formula]] s and [ [ oxidation]] [ [ soiling]] (s) | | | | | | (dry, liquid, | Toxic elements: | | | '' [ [ 0.05 | | Qadmie | 0.05 | | | [ [ food]] | [ [ [ [ Cadmium]] | '' [ [ Mercury]]] '' | | [ [ food]] | [ [ Cadmium]] | | [ [ food]] | | | [ [ food]] | | [ [ Cadmium]] | [ [ Cadmium]] | | [ [ Cadmium]] | | [ [ Cadmium]] | [ [ Cadmium]] | | [ [ Milk]] | | [ [ protein]] | Hexachlorocyclohexane | 0.02 | |used, | (alpha, beta, | | |sterilized, gamma-isomers) | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |number with fruit | | | | | and/or vegetable | | | | | | | | | | | | | | [ [ food]] dry for | | | [ [ dry milk]] and liquid | | | | [ [ dairy]], [ [ molactate]] s, and | | | | | | products | | | ------------------- | ----------------------- | ----------------------- | ----------------------- | | ----------------------- | | [ [ Milk]] s | --------------------- | ----------------------- | | | 60 Degrees of Turner for | | | | | ----------------------- | | ------------------- | ----------------------- | ----------------------- | | ----------------------- | | Subsequent | | [ [ Slamyage]] | 320 msmol/kg | |adapted to | --------------------- | ----------------------- | | mixtures (formulae) | Acidity | 60 degrees of Turner for | | | | | ------------------- | ------------------- | ----------------------- | | ----------------------- | | Subsequent | | Container | ----------------------- | | ----------------------- | ----------------------- | ----------------------- | |adapted | Acidity | 60 Degrees of Turner for | |mixtures (formulas) | | | ------------------- | ------------------- | ------------------- | ----------------------- | | ----------------------- | | Dry | | dairy | | dairy | | (dry product): | | | required | | | | | | | | | | | | | | | 0,06 | | | | | | | | | | | | | | 0,06 | | | | | | | | | | | | | 0,03 | | | | | | | | (in dry product) | | 0,03 | | | | | | | | (in dry product) | | | | | | | | | | | | | | 3005 | | | 0.0005 | | | aflatoxin M | 1 | | | | | | | | 0,00015 | | | 1 | | | | | | | | 0,1 | | | | | | | | 0,5 (for porridge) | | | | | 0 | | | | | | | | | | | | | | | | |containing [ [ wheat]] | | [ [ wheat]] | |[ [ wheat]] | | [ [ Zearenon | 0.005]] | | | containing wheat, | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | product): | | | | Hexachlorocyclohexane | 0.01 | | | (alpha-, beta-, | | | | | | | | | | | | | | | | | DDT <1> | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | -4 | | | Metal contaminants | 3 x 10%, | | | (in dry product) |particulate matter | | | | | | | | | | | | | | | | | | | | | | | ----------------------- | | | ----------------------- | | | | | | ----------------------- | ----------------------- | ----------------------- | | | Dairy products | | Toxic elements | | stylized | (in finished product): | | and ready | 0.02 | |usage | [ [ Arsenic]] | [ [ Dairy]] | [ [ Cadmium]] | [ [ Dairy]] | [ [ Dairy]] | | | | | | ready for | | | | | | | | | | | | | | | | | | | 0,00015 | | | | | | | | | | 1 | | | | | | | | | | | | | | | 1 | | | | | | | | | | 0,00015 | | | | 1 | | | | | | | | | | | | | | | | | 0.05 | | | | | | | | | | | | | | | | | | | | | 0.05 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | Zearalenon | 0.005 (for porridge) | | | containing wheat, | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 0.2 \ (fat): | | | | | Hexachlorocyclohexane | 0.01 | | | (alpha-, beta-, | | | gamma-isomers) | | DDT <1> and its | 0.01 | | | metabolites | | | | Benz (a) pyrene | Less than 0.2 ug/kg | | | Nesting and | Not allowed | | | contamination | | | | | | | | | | | | | [ 4 | 4 | | | | 2 | | | | | | | 4 | | | 3 x 10% | | Metallic impurities | | | | | | | particle size | | particle size | | Metal size | | | | 0 | | 0 mm in largest | | | Linear dimension | | ------------------- | --------------------- | ----------------------- | ----------------------- | | Tire and products | 4.0 mmol active | |on its base, [ [ oxidation decay]] |oxidi/kg of fat for | |including products with | | fruit and (or) |fat more than 5 g/100 g and |vegetable | |products that have been enriched | | | | * [ [ vegetable oils | 150 degrees therner]] | | | Toxic elements: | | | | $| 0.06 | | | | | | | [ [ Cadmium | Qadmie | 0.06 | | | | | 0 | | | | | | | | | | (in fat) | | | | hexachlorocyclohexane | | | | | | | | | | | | | (beta) | | | | | | | | | (in beta) | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------------- | ----------------------- | ----------------------- | ______________ <1> DDT-dichlorodiphenyl-trichloroethane, insecticide. "; 26) annex 6, amend to read: " Annex 6 " Technical regulation for milk and milk. Products " (in the wording of the Federal Law" On introducing amendments to the Federal Law "Technical Regulations for milk and dairy products") Permissible levels of micro-organisms in dairy Early childhood foods, including in milk-produced foods | ------------ | -------------------------------- | ------- | ------- | ------- | ------- | | ------- | | Product = [ [ MAFANUM]] <1> | Group | | Group | 3 | Masses of the product (g, cm) | | | (Y), | | products | KOE <2>/cm | not allowed | cereus, |mold | | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | | (| | | | | | | | | | | | | | | | | | | | | | | | | | | | [] | | | | | | | | (| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | E. | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | toge-| | | | | | | | | | | ----------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |on | 3 x 10 for | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | [ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | less | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | [ | | | | | | | | | | | | | | | | | | [ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 1 x 10 | | | | | || | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ----------- | ------------ | ------- | ------- | ------- | ------- | ------- | ------- | ------- The | | |[ [ milk | 1]] after [ [ thermstatically]] at [ [ temperature]] [ [ 37]] [ [ C | C]] for 3-5 days-no visible defects, and [ [ tradeoff]] changes in flavor and consistency, in | | ultra-|microscopic-lack of bacterial cells; | 2) after termstatic endurance, changes are allowed: | | | | | | ------------ | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- 50 | 10 |-| Y -10 | | 7 | | | | | | | | 1 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | The | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | e| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |organisms | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | ------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | mixtures, in | | | | | | | | | | | | | | | | | | ------------ | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | 0 | 10 | 10 | 100 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | degrees | | degrees | | | | degrees | | | | | | | | | | | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | ------- | | ------- | | ------- | | ------- | | ------- | | ------- | | ------- | | ------- | | | | | | | | 0 | | 0 | | 0 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | ------- | | ------- | | | | | | | | [ | | | | | | | | 1 x 10 | 10.0 | 10.0 | 100.0 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | [ | | | | | | | | | | | | | | | | ------------ | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | 1) after temperature at 37 degrees | |sterized-| C for 3-5 days-no visible defects and | | [ [ risk]] [ [ spoiling]], [ [ swelling]], [ [ packaging]], [ [ reappearance]] changes of taste and consistency; | |paste|paste- | 2) after termstatically endurance, changes are allowed: | | | | | | | | | | | | | 3 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------ | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | ------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | then | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | found on | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ----------- | ------------ | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- 0 | | ------- 0 | | 0 | | 0 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | yeast | | microorganisms | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | (| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | [ | | | | | | | | | | | | | | | The | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 1 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | The | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------ | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | ------- | | ------- | | ------- | | ------- | | ------- 0 | | | | | | | | | | | | | | | | | 50 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | (| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | bifido-| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------- ----- | ------------ | ------- | ------- | ------- | ------- | | ------- | | ------- | | ------- | | ------- | | ------- | 0.3 | 1.0 | 50 | 1.0 |-| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ----------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | ------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | [ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | [ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | [ | ------------ | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | ------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------ | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------- | ------- | | | | | ------- | | | | | | | | ------- | | | | | | | | | | ------- | | | | | | ------ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |temperature | | | | | | | | | | | | | 4 | | | | | | |milk, | 2.5 x 10 | 1.0 |-| 50 | 1.0 | 200 | | | | | | | | | | | | | | | | | | | | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 1.5 x 10 | 0.1 | 1.0 | 50 | 0 | 25 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------ | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | months | | | | | | | | | | | | | | 3 years, | | | | | | | | | | | | | ------------ | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | | | | | | | | | | | | ------------ | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | | | | | 10 | 10 | 10 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | (| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | subsequent | 2.5 x 10 | 1.0 |-| 50 | 1.0 |-| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ----------- | ------------ | ------- | ------- | ---------- | ------- | ------- | ------- | ------- | ------- | | ------- | ------- | | ------- || | | | | | | | | | | | | | | | | | | | | | | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | 0 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | ------- | | | ------- | | | ------- | | | | | | | | | | | | | | | | | | | | ----------- | ------------ | ------- | ----- | ---------- | ------- | ------- | ------- | ------- | ------- | | ------- | | Koshi | The requirements of industrial sterility: | |[ [ milk, | 1]] after [ [ thermstatist]] at [ [ temperature]] [ [ 37 degrees | C]] for 3-5 days-no visible defects and | signs of deterioration (swelling of packaging, modification of the appearance and |ready to |other), absence Taste and consistency changes; | a2) after termstatically endurance, changes are allowed: | | | | | ------- | ----- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | | | | | | | | | | | | | | | | | | ------- | | | ------- | | ------- | | ------- | | ------- | | ------- | | ------- | | ------- | 0 | | | | | | | 100 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------ | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------ | ------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ----| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | ------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | ------- | | | ------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------ | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | | | | | | [ [ 2.5 x 10 | 1.0 | 1.0 | | | 25 | 1.0 |-| | 25 | 1.0 | | 25 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | children | | | | | | | | | | | ------------ | ------- | ------- | ------- | ------- | ------- | ------- | ______________ <1> KAMFANM is the number of mesophilic aerobic and anaerobic Microorganisms. <2> KOE-forming units. <3> BGKP bacteria of intestinal sticks. <4> For the control of the presence of E. coli and pathogenic microorganisms, including salmonell, and when detected in the ormable mass of the bacterium Enterobacteriacea, not related to E. coli and salmonella, is controlled by absence pathogenic micro-organism E. sakazakii in 300 grams of produce. Note. In the production of dry milk powder products (milk powder), dry drinks, dry mixtures in the event of the detection of staphylococci in the measured product, no staph enterotoxin (not allowed in 5 samples of 25 grams each). "; 27) Annex 7, amend to read: " Annex 7 to the Federal Law "Technical regulation for milk and dairy products" (in of the Federal Law " On introducing changes in Federal Law "Technical Regulations for Milk and Dairy Products") Permissible levels of oxidation and maintenance of potentially hazardous substances in dairy, dairy composite products childhood nutrition for pre-school children and children school age | ------------------- | --------------------- | ----------------------- | | | | Permitted level | | | Potentially dangerous | mg/kg (l), no more | | Product, group | substances and indicators | (for dry products | | products | oxidation decay | | | | | | | | ------------------- | | ------------------- | ------------------- | ----------------------- | | ----------------------- | | ------------------- | | All dairy | | | | | | | | | | | | | | | | | | | | | | | all | | | | | | | | | | | All dairy | | | | | | | | | | | | | | | All dairy | | | | | | | | | | | | | | | | | | | | | | | Ficicillin | Less than 0.004 | | Shooting | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 0,000,000,000,000,5 | | | | 0,00005 for the cheeses | | | | | | | | | | | | | | | | | | | | | | | | | | 40 \   Bq/L | | | | Line = 90 | 25 Bq/L (kg) | | ------------------- | ------------------- | | ----------------------- | | Climoustic sterilization-| 4.0 mmol active | |bath, ultra-|oxidizing corruption | |pasteurized, | |grease greater than 5 g/100 g and | |vitamins | |products, enriched | |molded, milk | |pasted oil | |pasteurized, | | | | Toxic elements: | | | sterilized | | 0.02 | | [ [ liquid | Arsenic]] | Qadmi | [ [ Cadmium]] | [ [ Cadmium | Cadmium]] | 0.02 | [ [ Cadmium]] | | [ [ mercury]] | | | 0.005 | | [ [ sour]] | | | [ [ milk]] | | | | | | | | | | | | | | | | | | | Hexachlorocyclohexane | 0.02 | |liquid dairy | (alpha, beta-, | | | [ [ gamma-isomers]]) | | | | [ [ lactose]] and [ [ DDT]] | | 0.01 | |lact|alactose |metabolites | | |products, milk | | | |milk | | | with sugar, milk | | | | | | | Concentrated | | | ------------------- | --------------------- | ----------------------- | | Rhinoceros and products | Rate | 4.0 mmol active | |main= = [ [ oxygen]] /kg of fat for | |including products with more than 5 g/100 g and | | | | | | products with more than 5 g/100 g | | | | | components and | | vegetable oils | | (or) thermally | Acidity | Acidity | 150 degrees therner | | | | | | | | after squandering | Toxic elements: | | | | $| 0.06 | | | | | | | [ [ Cadmium | 0.06 | | 0.015 | | | [ [ 0 | | | | | | | | 0 | | | | | | | | | | (in the [ [ fat]]): | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------------- | ------------------- | ----------------------- | ----------------------- | | Butter cream, | Acidity | 2.5 degrees | | 50 degrees | | | | 3.5 degrees | | | | 3.5 degrees | | Kettaster | | for butter and paste | | | with components | | | | | | | | Toxic elements: | | | | 0 | | | | | | | | | | | [ [ Cadmium | Cadmus | 0.03 | | | | | 0.00 | | | | | | | 0.00 | | | | | | hexachlorocyclohexane | 0 | | | (in beta) | | | | | | | | | | (beta) | | | | | | | | | (in beta) | | | | | | | | | | | | | (in beta) | | DDT <1 | | DDT <1 | | | | | ------------------- | ------------------- | ----------------------- | | Cheese, cheese | Toxic elements: | | | | | | 0.2 | | (solid, | 0.15 | |approx, | 0.03 | | Cadmium | Cadmium | 1 | | | | | | | | | | | | | | | | | | | | Cadmium | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | Cadmium | 0.03 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 0,03 | | | | | | | | | | 0,03 | | | | | | | | | |gamma-isomers | | DDT <1> and its | 0.2 | | | | ------------------- | ------------------- | ----------------------- | ----------------------- | | Components | Must meet the laws of the Russian Federation in | | origins | Quality and safety areas | | food products | | ------------------- | --------------------------------------------- | <1> DDT-dichlorodiphenyl-trichloroethane, insecticide. "; 28) Annex 8, amend to read: Annex 8 to Federal The law "Technical regulation for milk and dairy products" (as amended by the Federal Law "On amendments to the Federal Law" Technical Regulations for milk and dairy products ") Valid levels of microorganisms for milk, milk and baby foods for pre-school children and school-age children | --------------- | -------------------------------- | --------- | --------- | --------- | | CLAMANM <1>, | 3 | Jege | | Group | 3 | Mass. products (g, cm) | (e), | | products | | | | products | | | | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | (| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | microor | S. | L. | (g), not | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | ------- | ------- | ------- | | | ------- | | | ------- | | | ------- | ------- | ------- | | | ------- | ------- | | | ------- | | | ------- | ------- | ------- | ------- | ------- | ------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------- | | | ------- | ------- | | | | | | | | | | | | | | | | | | ------- | ------- | ------- | ------- | ------- | ------- | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | ------- | | | ------- | | | ------- | | | ------- | | | | | | | | | | | | ------- | | | ------- | | | ------- | | | ------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ---------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | | | | | | | | | | | | | 1 x 10 | 0.01 | 25 | 25 | | | | | | | | | | | | | | | | | | | | | | ---------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | --------- | ------- | ------- | ------- | ------- 100 | 100 | 10 | 25 |-| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | [ [ | | | | | | | | | | | | | | | | | | | | | | | | | |, | | | | | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | ------- | | | | | | | | | | | 2.5 x 10 | 1.0 | 25 |-|-|-| |-| | | | | | | | ------- | ------- | ------- | ------- | ------- | | ------- | ------- | ------- | | ------- | | ------- | | ------- | | ------- | | ------- | ------- | | ------- | ------- | | ------- | ------- | | ------- | ------- | | ------- | ------- | | ------- | ------- | | ------- | | ------- | ------- | | ------- | ------- | | ------- | ------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ----------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | | | | 0.01 | 0.01 | 25 | 1.0 |-|-| | | | | | | | | | | | products | | | | | | | | | || | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | ------- | | ------- | | | ------- | | | ------- | | | ------- | | | 25 | | 25 | 0 |-| | | | Y-| D-50 | 7 | | | | | | |-| | 1 x 10 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |] | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | in | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | found | | 72 hours | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | The | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | ------- | ------- | ------- | | | ------- | | | ------- | | | ------- | | | ------- | | | ------- | | | ------- | | | ------- | | | ------- | | | | | | | | | | | | | | | ------- | | | ------- | | | ------- | | | ------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ---------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | || | | | | | | | | | | | | | | | | | more than | | | | more | | more | | | | | | | | | | | | | | | | | | | | | | | | | | ------- | ------- | ------- | ------- | ------- | ------- | | ------- | ------- | ------- | ------- | ------- | | ------- | | ------- | | ------- | | ------- | | ------- | | ------- | | 0 | | 0 | | | 0 | | 0 | 0 | | 0 | | 0 | | 0 | | sour -| 0.1 for | | | | 50 | | | | 50 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | lacerations | | | | | | | | | sour | | acids | | | | sour | | | | | | | | | | | |] | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ---------- | ----------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | ------- | | ------- | | ------- | | ------- | | ------- | | ------- | | ------- | | ------- | | ------- | | ------- | | ------- | ------- | ------- | ------- | | | | | | | | | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ... | | | | | | | | | | | | | | | | | 0 | 0 | 0 | 0 | | | | | | 1.0 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 1 | | 1.0 | 0 | | | | 1 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | 1 x 10 | 0 | 50 | 1.0 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ---------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | ------- | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | | | | | | | | | | 4 | | | | | | | | | 2.5 x 10 | 1.0 | 25 | 1.0 | 0 | Y | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ----------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | ------- | | | | | | | | | ---------- | ----------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | 1 | 25 | 1.0 |-| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ---------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | | | | | | | | | | | | | | ------- | | | | | ------- | | | | ------- | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | 1.5 x 10 | 0.3 | 25 | 1.0 |-| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ---------- | ----------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- > | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------- | ------- | ------- | ------- | ------- | ------- | | ------- | | ------- | | | ------- | | | | ------- | | | | | | | 2.5 x 10 | 1.0 | 25 | 1.0 |-| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | [ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | [ | | | | | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | 0 | 25 | 0 | 0 | 0 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 50 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ---------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | ------- | ------- | | | | |-| | | | | | | | | | | | | | | ---------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | ------- | 1 x 10 | 1.0 | P-100 | | | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | ------- | | | ------- | | | ------- | | | | ------- | | | | ------- | | | | | | | | | | | concentrate | 1 x 10 | 1.0 | 50 |-|-|-| | | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- 1 | 1 | 0 | | | | | | | | | | | | | | | A | | | | | | | ---------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | 1 x 10 | 1.0 | 1 | | | | | | | | | | | | | | | | | | | | | | | | | | | -- | | | | | | | | | | | | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ______________ <1> KAMAFANM-the number of mesophilic aerobic and anaerobic anaerobic Microorganisms. <2> KOE-forming units. 29) Annex 9: "Annex 9 to the Federal Law" Technical Regulation for milk and milk Product " (as amended by the Federal Law" On amendments to the Federal Law "On Technical Regulations for milk and dairy products") 1. Crude milk identification indicators for cow's ages and raw milk cow | ----------------- | ----------------------------------------------- | | Metrics | Parameters | | ----------------- | --------------------- | ------------------------- | ------------------------- | | Raw milk | | | ------------------------- | --------------------- | ------------------------- | ------------------------- | | ------------------------- | | Share | 2.8-6.0% | Not more than 0.5 percent | |fat | | | | ----------------- | --------------------- | ------------------------- | | ------------------------- | | Mass fraction | Not less than 2.8 percent | |protein | | ----------------- | ----------------------------------------------- | | Mass fraction | Not less than 8.2 percent | |dry | | | [ [ milk]] s | | | ----------------- | ----------------------------------------------- | | Consistency | homogeneous liquid without precipitation and cereal. | | | Freezing is not allowed | | ----------------- | ----------------------------------------------- | | Taste and smell | Taste and smell clean, free from foreign flavors | | | and odours that are not characteristic of fresh milk. | | | Partially impaired | | | | --------------- | ------------------------- | ------------------------- | | ------------------------- | ------------------------- | | White before | White with a slightly [ [ cream]] | | |shade cream | | ----------------- | --------------------- | ------------------------- | ------------------------- | | 16.0-21.0 Turner Turner | | ----------------- | --------------------- | ------------------------- | | | 3 | 3 | | Density | Not less than 1027.0 kg/m | At least 1030.0 kg/m | | | at a temperature of 20 |supreme, not less than | | |degrees Celsius and | 3 | | | mass of fat | 1029.0 kg/m for the the first | | | | | | | | | | | | | | | | --------------- | | ----------------- | ------------------------- | ------------------------- | | ------------------------- | | | | | | | | | | | | | | | |on suspicion | | | | | | | | | | | ----------------- | ------------------------- | 2. Indicators for the identification of raw milk from other agricultural animals in the party | -------- | ------- | ------- | | ------- | | Type | | | | | | | | | abdomen | | | | | | belly-|% <1> | | | | --------- | --------- | --------- | ------- | ------- | ------- | ------- | ------- | | ------- | ------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 20 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------- | --------- | --------- | --------- | --------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | ------- | | ------- | ------- | ------- | ------- | ------- | ------- | | ------- | | ------- | -------- | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- 5.7 | 4.2-6.6 | 18.5 | 1034 | 25.0 | | --------- | --------- | --------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | | 3.0-5.4 | 3.8-4.0 | 5.0-5.7 | 15.0 | 0.7 | 1032 | 17.5 | |ice | | | | | | | | -------- | --------- | --------- | --------- | --------- | ------- | ------- | ------- | ------- | | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | | ------- | | ------- | ------- | ------- | ------- | | ------- | | ------- | | ------- | | ------- | ------- > ------- | ------- > ------- | ------- > ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- > 1.4 | 1.7-1.9 | 6.0-6.2 | 9.9 | 0.5 | 1011 | 6.0 | | -------- | --------- | --------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | ------- | animals, with individual miliage, may vary wider range. "; 30) Annex 10, amend to read: " Annex 10 to the Federal Law "Technical regulation for milk and dairy products" (edited Federal Law "On amendments to the Federal Law" Technical Regulations for milk and dairy products ") | ------------------------- | --------------------------------------- | | Metrics | Parameters | | ------------------------- | --------------------------------------- | | Mass percentage of fat | Not less than 9.0% | | ------------------------- | --------------------------------------- | | Acidity | 14.0 to 19.0 degrees Turner | | ------------------------- | --------------------------------------- | | Consistency | | | Allowable single cogs of grease | | ------------------------- | --------------------------------------- | | Flavor and odour | | | | | Slightly expressed | | | | | | ------------------------- | --------------------------------------- | | --------------------------------------- | | | | | | | | | | | | | | | | | | | | | | | | | --------------------------------------- | | --------------------------------------- | | --------------------------------------- | 31) Annex 11, amend to read: "Annex 11 to the Federal Law" On Technical Regulations for milk and dairy products " (as amended by the Federal Act on changes to the Federal Law milk and dairy products ") Organoleptic indicators for the identification of products milk processing | ------------- | --------------------------------------------------------------------- | | Product | Metrics | | processors | ------------------------- | ----------------------- | ------------------- | | | [ [ Milk]] and [ [ flavour]] and [ [ flavour]] | | | | | | | | | | | | | | | | | | | | | | | | | | ------------- | ------------------------- | ----------------------- | ------------------- | ------------------- | | Milk | One-only opaque | for milk | White, allowed | |drinking water, non-retractable |with a slight taste with a | | | | boiling water. | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ----------------------- | ----------------------- | ----------------------- | ----------------------- | ----------------------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | taste, |shades, | | | | boiling. | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | Homogeneous with a broken [ [ cream]]/[ [ cream]] | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | white to | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | '' | ------------- | ------------------------- | ----------------------- | ----------------------- | ------------------- | | | | | | | | | | | ------------- | ------------------------- | ----------------------- | ------------------- | | ------------------- | | Kephyr, | Homogeneous with disturbed | | Acid-milk | | mile|milk|mile|mile|mile|mile|diathing taste or |even. At | |products | liquid. For products, |taste and smell, ||agate | | | | [ [ taste]] |in [ [ digestive]] | | | application of yeast | | | components added. | | conditioned | | | gas-education. For |products |products|color added | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | Tastes | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------- | ------------------------- | ----------------------- | ------------------- | | | | | | | | | | | | | | | | | | | | At | Cray-White | | On add | addition |even. | | | [ [ sugar]] or | [ [ sugar]] or [ [ sweetness]] You are sweet. For |components | | | Add-in | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------- | ------------------------- | ----------------------- | ----------------------- | | ------------------- | | Twid and | Soft, or | White-milk, | White or with | | product|products by [ [ cream]], [ [ cream]] | presence of tangible particles | dry milk. On |even. In the case of a [ [ milk squirrel]] or [ [ free]] [ [ protein]], [ [ dairy]] or [ [ padded]] s are available. For |subtasers of taste in |digestive | |mass]] of the taste sweet. In | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------- | ------------------------- | ----------------------- | ----------------------- | | | | Smeghana | Single mass with | Pure sour milk. | White with cream | | | | | | | | | | | | | | | | | | | | | | | ----------------------- | ----------------------- | ----------------------- | | | | | | | | | | | | | | [ [ ice cream]] characteristic | | characteristic of | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | single-loin or | | glaze (chocolate). | |all mass of each | | | Consistency layer | | Consistency | | homogeneous, without tangible | | ice cream. For | | | [ [ ice cream]] and | | [ [ ice cream]] | | [ [ ice cream]] | | cover, | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | In | |in | | | addition of food flavor | | | | | components with | | | | components with them | | | presence. In the glazed | | | | | | | ice cream | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | et | | | | | | | | | | | | | | | | | | | ----------------------- | ----------------------- | ----------------------- | ------------------- | | * [ [ fuel | Dairy]] of [ [ milk]] in |grease without outsiders |yellow, | | | molten and odour and |even | | |transparent without draught | | | | | | | ------------- | ------------------------- | ----------------------- | ----------------------- | ------------------- | | Dairy, pure, pure, neutral | | | | | | | | | | | | | | | | | mass of milk | | mass of molten | | |yellow, homogenous | | |kind of [ [ liquid]] |[ [ liquid]] |[ [ liquid]] | | precipice | | ------------- | ------------------------- | ----------------------- | ------------------- | ------------------- | ------------------- | | light-yellow | |creamy, platinum, and |to yellow, | | pasta | shiny, dry as |sweet and creamy |uniform, | |flat | surface. It is allowed to |shades of oil | paste. At | | surface | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | And smells. In | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | With |sour cream paste | | [ [ palate]], [ [ arcade]] flavor with the | | | | | | aftertaste | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | aftertaste | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | afterflavor For | | | | | | [ [ butter]] | | | | | | | | | | | | | | | | | | | | | | | | | All types of oil and | | | | | pastes allowed | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | The | | | | | | | | | | | | | | | | | | | The | | | | | | | | | | | | | | | | | | | | | | | | | | | | | Acid. At the | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ----------------------- | ----------------------- | ----------------------- | ----------------------- | | ----------------------- | | | ----------------------- | --------------- | | ----------------------- | | -----------------------] | Cheese, with the smell and | From White to | |product | Consistency. For | |dry, |powdered or |characteristic to |added | |including a [ [ hard]], [ [ food]] or [ [ pellet]] In addition | name of the cheese. In | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------- | ------------------------- | ----------------------- | ------------------- | ------------------- | | Syr, cheese | The form is different. | Cheese, | From light-yellow | |product | Consistency with a yellow one. At | |grainy or other | grainy or other. | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | } } In |concretion | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ----------------------- | ----------------------- | ----------------------- | ------------------- | ------------------- | | ------------------- | | Cheese | | Bruska, cylinder | Cheese, | From a light-yellow | |product |or other arbitrary ye|to yellow to | |solid | form|form. Consistency | Consistency. At | | | | homogenous, dense, |nesting | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | name of the cheese. | | | | | | addition | added | | | | color | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------- | ------------------------- | ----------------------- | ----------------------- | ----------------------- | | Cheese, cheese | Shape of brusque, high | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | The shape of a [ [ bruska]] high | | | | | | | | | | | | | | | | | | | | Form of low cylinder | | | | | | | | | | | | | | An ellipse or another |heat-cheese, |steady, | | |freeform. | Marble or | | Consistency is homogenous |different. It has a | | | elastic, plastic. |express|express|mould | | | Glazing large, medium |characteristic of the mould. | | |and small, different |specific | U-s | | | forms and locations or |names of cheese, for |surface | | |are not available. At |saturated with thes|mould | | | appendices | and low temperature | presence. [ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | When used | | | | | Mould or mold | | | | | | due to | | | | | due to mould or | | | | | molds | | | | | addition | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ----------------------- | ----------------------- | ----------------------- | ----------------------- | ----------------------- | ----------------------- | | ----------------------- | | ----------------------- | | ----------------------- | | ----------------------- | | ----------------------- | | ----------------------- | | ----------------------- | | ----------------------- Cylinder | Kislomilk or | From White to | |product|and other arbitrary |urinated, characteristic |yellow. It has a | |soft | form. Consistency with | |mould | | flexible-moulding | | flexible, cheeses. | mould, | | |ulcers up to tender, | When used | | | cutting | | | cutting, oily. |mould or mold |surface | | | | | | | | | | May = [ [ mould]] [ [ mould]] | Mouldy or | Presence. At the | | | Image not available. | Slynic microflora. | | | | Capable of presence | | addition | | a|digestive | | | | | | | | | | | | | | eparagus | | | | | | | | | | | | | | | | | | eparate | | | | | | | | | | | | } } | | | | | | | | | | | | | | | | | | ------------- | ----------------------- | ----------------------- | ------------------- | ------------------- | ------------------- | | ------------------- | | Packaging. | Clean, white milk | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | [ [ light cream]], [ [ creamy]], [ [ cream]], [ [ cream]], [ [ cream]] At || | binder, homogeneous in |and characteristic |padding | | | whole mass. For a specific | digestive | | | addition of food products]. | Components | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------- | ------------------------- | ----------------------- | ------------------- | ------------------- | | Syr, cheese, and form of packaging. | Clean, typical | White to | |product | Consistency with dense, |intonate | | [ [ molten]], [ [ molten]], [ [ molten]], [ [ slurries]] | | | all mass of continuous |smoking. At |light-yellow before | | | form after cutting. |appendices | yellow, sweet | | | eapping|white to | | | eappy (s) |tan. | | In | | | | | added | | | added | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | added | | | | | | | ------------- | ------------------------- | ----------------------- | ------------------- | ------------------- | | Syr, cheese, and form of packaging. | Clean, typical | White to | |product | Consistency with a soft, intense, | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | Consistency It's even. | |matform|apparent, crustaceous, cremoniforma | When added |sweet | | | | homogeneous flavor | | cheese from white to | | | mass. On add | components-|brown. In | | | pits | | | | added | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------- | ------------------------- | ----------------------- | ----------------------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | Milk is dry | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------- | ------------------------- | ----------------------- | ------------------- | | ------------------- | | Small dry | White with | | dry | | | fresh pasteurated | | | | | | | | ------------- | ------------------------- | ----------------------- | ------------------- | ------------------- | | Moloko, | Homogeneous, to measure viscous | Slight cream | Light cream | | cream | | | | | | | | | | | | | ----------------------- | ----------------------- | ----------------------- | ----------------------- | ------------------- | ------------------- | ------------------- | homogeneous viscous mass | Clean, sweet, white with | White with cream | No presence perceived by |grayscale, | |shading, |crystals of dairy |pasteurized |uniform. Under | | sugar. It's allowed. milk | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | cacao | | | | | | | | | | [ | | | | | | | | | | | | | | | | | | ----------------------- | ----------------------- | ----------------------- | ----------------------- | | ------------------- | | |serum-translucent, for | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------- | ------------------------- | ----------------------- | ------------------- | | Pacht | Homogeneous not transparent | White | | |liquid without precipitation and |to light-yellow | | flakes | | | | | | | | | | | | | | dairy | | | | | | cream | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | pasteurization or | | | | | | ----------------------- | ----------------------- | ----------------------- | ----------------------- | ------------------- | | | | | | | | | dense or | | | [ [ cream]] | | | | ------------- | | | | ------------- | ------------------------- | ----------------------- | ----------------------- | | ------------------- | | Lactulose | Small crystals | Free of smell, sweet | White | | inconsistent forms |flavor | | | ------------- | ------------------------- | ----------------------- | ----------------------- | ------------------- | | Concentration | A single viscous | Taste from a sweet-yellow | | From a light-yellow | to sour-sweet. | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ----------------------- | ----------------------- | ----------------------- | ----------------------- | | --------------- | | | | | | | | | | | | | | |creamy or flexible |sweet-cream or |light-yellow, | |sour-cream | | | | | | | | | | | | | ------------- | ------------------------- | ----------------------- | ------------------- | | Mixture or homogenous, | Dairy | Dairy | Dairy | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ----------------------- | | ----------------------- | | | | --------------- | | --------------- | | --------------- | | --------------- | | | | matches the description given by the manufacturer, with | | flavour, with colour and/or flavour of taste, | |products, color and (or) odour of digestive components, | |lacrosse-use of glazes or others | | foodstuffs | | | | products | | | ------------- | --------------------------------------------------------------------- | 32) Annex 12, amend to read: "Annex 12 to Federal Law" Technical Regulation on milk and dairy products " (as amended by the Federal Law " On amendments to the Federal Law "Technical regulations for milk and dairy products") Physico-chemical and microbiological indicators (...) (...) Milk milk, cream, dairy products, acid products, condensed milk products milk, dry milk processing products | ------------------ | ------------------------------------------------------------ | | Product | | Metrics | | Measures | | --------------------- | | | | ------------ | ------------- | ----------- | micro-organisms | microorganisms, | | | Gir | No | SOMO <1>, not | | | less | | | | | | Micro-organisms, | | | | | (for dairy | 3 | | | | | | | | | | compound | yeast, COE/g (cm) | | | | | | | | based | | | base] | | | | | ----------------------- | ------------ | ------------ | --------------------- | ------------ | --------------------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | percent | | | | | ------------ | ------------ | ------------ | --------------------- | --------------------- | --------------------- | | | | [ [ 0.1-6 | 2.6 | 2.6 | 7.4 | | | | | | ------------------ | ------------ | ------------- | ----------- | --------------------- | | | | | | | | | | 1-9.5 | | | | | | | | | | | | | | | | beverages, jelly, | | | | |puddings, mousse, | | | | | | paste, soufflé | | ------------ | ------------ | ------------- | --------------------- | --------------------- | --------------------- | 1 | 0 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 35.0 | | | 58.0 | 1.2 | 3.6 |-| | ------------------ | ------------ | --------------------- | | | --------------------- | | | | | | | | | | | | micro-organisms. | | [ [ Aian|fat | | 6 | |iana]] | |more than 4 | |less than 1 x 10 | |percentage | |percentage) | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | Micro-organisms for | | curd, in | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | microorganisms | | | | | microorganisms | | | | | microorganisms | | | microorganisms in | | microorganisms in | | | | | | | The number of yoghurt Not | |microorganisms | | | | | | | 4 | | | | | | | | | | | | | 0.1 | | | | | 0.1 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------------ | ------------ | ------------- | | ----------- | --------------------- | | | | | | | | | | | | | | | | | | | | | | | ------------------ | ------------ | ------------- | ----------- | --------------------- | --------------------- | | T' rhino (for claim-| 0.1-35.0 | 12.0 (8.0) for | 13.5 | | curd, | | (10.0 for | | curd with | | |scurd with | | |use of [ [ ultra-filtration | |ultra-filtration | |ultra-filtration | |ultra-filtration | |percentage) |percentage) |more than 18 | |percentage) |more than 18 | | |and cottage | | | | | percent) | | | | | | | | ------------ | ------------- | ----------- | --------------------- | | --------------------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------------ | ------------ | ------------- | -------------- | --------------------- | | 2.0-25.0 |-8.0 |-|-| | ------------------ | ------------ | --------------------- | | | | | | | | | | | | | | | |-|-| | | ------------------ | | ------------ | ------------------ | ------------ | ------------- | ----------- | --------------------- | | | [ 0.1-35.0 |-|-|-| | | | | | | | | | | ----------------------- | ------------ | --------------------- | | --------------------- | | --------------------- | | | | | | | | | | | | | | | | | | | | | | | | ------------------ | ------------ | ------------- | ----------- | --------------------- | | condensed | 0.2-16.0 | 5.0 | 12.0 |-| |with sugar | | | | | ------------------ | ------------ | --------------------- | | --------------------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------------ | ------------ | ------------- | ----------- | -------------- | --------------------- | | --------------------- | | [ [ 2.6 | 5.3 |-| | | | ------------ | ------------------ | ------------ | --------------------- | ----------- | --------------------- | ----------- | --------------------- | | | Filled | 19.0-20.0 | 6.0 | 18.0 |-| | with sugar | | | | ------------------ | ------------ | ------------- | ----------- | --------------------- | | Milk dry | 0.1-26.0 | 24.0 | 69.0 |-| | ------------------ | ------------ | --------------------- | ----------- | --------------------- | ----------- dry, in | 42.0-45.0 | 20.0 | 53.0 |-| | | | | | | | high | 75.0-80.0 | 10.0 | 15.0 |-| -------------- | ------------ | ------------- | ----------- | --------------------- | | --------------------- | _____________ <2> Identity measures are established by regulatory documents or technical documents or by organizational standards. 2. Oil and butter paste from cow's milk | ---------------- | ------------------------ | -------- | -------- | | Oil | | bulk | | | Massive percentage | | | | | | | | | | | | | | | | | acidity | | | Dairy plasma | | | | | | | | | | | | | | | | [ [ milk]] degrees | phases, | | degrees | | degrees | | | | ----------- | ----------- | -------- | ----- | -------- | -------- | -------- | moisture | | | | | | | | | | | | | -------------- | ----------- | ----------- | ----- | -------- | -------- | -------- | | -------- | | Not more than | | |-| | | 4.0 | | | 99.0 | 1.0 | | | | ----------- | -------- | -------- | -------- | -- | | -------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------- | -------- | -------- | -------- | -------- | -------- | -------- | -------- | -------- | -------- | -------- | -------- | -------- | -------- | -------- | -------- | -------- | -------- | | | | | | | | | | | | | | | | | --------------- | -------- | -------- | -------- | -------- | -------- | -------- | -------- | 14.0-46.0 |-| + 40.0-65.0 | 4.0 | | | 85.0 on | | | | 30.0 | | ---------------- | ----------- | -------- | -------- | -------- | -------- | |salty | 50-| 13.0-45.0 | 1.0 | No more | 40.0-65.0 | 4.0 | | | 85.0 on | | | | 30.0 | | | ----------- | -------- | -------- | -------- | -------- | | -------- | | -------- | | -------- | 16.0-45.0 |-|-|-| -- | ---------------- | -------- | -------- | -------- | -------- | -------- | -------- | | -- | -------- | | -- | | Pasta | | | | | Sweet | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ---------------- | ----------- | ----------- | -------- | -------- | ----------- | -------- | | 56.0-47.0 |-| 33.0 | 40.0-65.0 | 4.0 | | ----------- | -------- | -------- | -------- | -------- | -------- | | -------- | | -------- | | 39.0- 49.0 | 55.0-46.0 | 1.0 | 33.0 | 40.0 | 4.0 | | ---------------- | ----------- | ----------- | -------- | -------- | | -------- | | -- |-|-|-|-|-|-| | | ---------------- | ----------- | ----------- | ----- | -------- | -------- | -------- | | -------- | | Dairy milk | |-|-| |-|-| |-|-| |-|-| |-|-|-| |-|-| | | 99.8 | 0.2 | | | ---------------- | ----------- | ----------- | ----- | -------- | ----------- | -------- | 3. Vegetable, mixture, topple-plant mixture | ------------ | -------- | --------- | --------- | --------- | -------- | -------- | | -------- | | -------- | | Product | Mass | Mass | Rate-| | share | stake | proportion | share | | | | | | | | | | | | fats | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 2 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | isomers percent |away | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | in | | | | | | | | | | | | | | | | | | | | | | | | | | | | | -------- | -------- | -------- | -------- | -------- | -------- | | -------- | | -------- | -------- | -------- | | -------- | -------- | | 0-35.0 | 8.0 | 36 | || | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------ | -------- | --------- | --------- | --------- | -------- | | -------- | | -------- | | -------- | | -------- | | 0 | 36 | |less than 50 | |less than 50 | | | | | | | | | | | | | | | | | | | | ------------ | -------- | --------- | ------------ | ----------- | -------- | 4. Cheese, cheese product | ------------ | ---------------------------------------------------- | | Share, percentage | | ----------- | ------------- | --------------- | | | moisture | moisture | | | | salt | | | | | | | | | | | | | | | | | | | | | | substance | | | | ------------ | ----------- | ------------- | -------------- | --------------- | | Syr (cheese | 2.0-10.0 | 4.0-40.0 | 2.0-6.0 | |product) | | | product. | | dry | | | | | | | | ------------ | --------------- | --------------- | --------------- | | Cheese (cheese | 30.0-35.0 | 1.0-60.0 | 1.0-3.0 | |product) | | | and more |off | | Superhard | | | | | ------------ | -------------- | --------------- | | --------------- | | Cheese (cheese | 40.0-42.0 | 49.0-56.0 | 1.0-60.0 | 0.5-2.5 | |product) | | | | | | | | hard | | | | | ------------ | -------------- | --------------- | --------------- | | Syr (cheese | 36.0-55.0 | 54.0-69.0 | 1.0-60.0 | 0.5-4.0 | |product|) | | On | | On | and more |on. | | | | | | | | ------------ | ----------- | --------------- | --------------- | | --------------- | | 30.0-80.0 | More than 67.0 | 1.0-60.0 | 0.4-5.0 vels, | | (cheese) | | and more | 2.0 to 7.0 on | | | | | | | | | | | | | | | | | 0.0 | | | 0.0 | | | 0.0 | | | | 0.0 | | | | 0.0-5.0 for | | | | | | | | ------------ | | | ------------ | ------------- | ------------- | --------------- | 5. Flilled cheese, watery cheese | ------------- | --------------------------------------------------- | | Product | Share, percentage | | ------------- | ----------- | ----------- | ------------- | | dried in dry | moisture | cooking | | Saharans | | | | | salts (except | (for | | | | sweet | sweet | | | | | | | raw) | | ------------- | ------------- | ------------- | ------------- | ------------- | | ------------- | | Syr (cheese | Up to 65.0) | 35.0-70.0 | 0.2-4.0 | Up to 30.0 on | |product) | On. | On | | | | | | | | | | | | | | | | ------------- | ------------- | ------------- | ------------- | | Syr (cheese | 20.0-70.0 | 35.0-70.0 | 0.2-4.0 | | |product) |on | On | On | | | | | | | | | | | | | | | | ------------- | ------------- | ----------- | ------------- | | ------------- | | Cheese (cheese | 3.0-7.0 | 2.0-5.0 | | |product) |off | On | On | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------- | ------------- | ----------- | ----------- | ------------- | 6. Moron | --------- | --------------------- | -------------- | --------- | --------- | -------- | | -------- | | Share | | ---------- | ---------- | -------- | -------- | ----- | Turner, | | | | Turner | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ----- | | | | | | | | | | | | | | | | | | | | ----- | | | | | | | | | | ----- | | | | | | | | | | | | | | | | [ [ | --------- | ---------- | ---------- | -------- | ----- | --------- | -------- | | -------- | | 12.0-4.0 | 7.0-10.0 | 14.0 | 36 | 21 | 40-130 | | --------- | ---------- | ---------- | -------- | -------- | --------- | -------- | -------- | -------- | | -------- | | -------- | | -------- | | -------- | 7.0-11.0 | 14.0 | 32 | --------- | -------- | -------- | -------- | -------- | -------- | -------- | | -------- | -------- | | -------- | | -------- | | -------- | | -------- | | -------- 28 | 23 | 23 | 40-90 | | | | | | | | | | | | | | | | | --------- | --------- | --------- | -------- | -------- | | -------- | -------- | -------- | -------- | | -------- | | -------- | | -------- | 17.0 | 28 | 90 | 40 | | | | | -------- | | | | -------- | -------- | -------- | -------- | -------- | -------- | -------- | -------- | | -------- | | -------- | | -------- | No more | 7.0- 11.0 | 14.0 | 29 | 22 | 40-110 | | 12.0 <3> | | | | | | | | --------- | ---------- | -------- | -------- | ----- | --------- | -------- | -------- | ____________ <1> SOMO-dry, nonfat dairy balance. <2> Acidity of ice cream with oesophageal components is set by national standards, technical documents or standards of organizations. <3> Milk and vegetable fat. Note. The identification of milk composite and milk products containing milk products is established by national standards, technical documents or standards of organizations. "; 33), annex 13 should read as follows: "Annex 13 to the Federal Law" Technical regulation for milk and dairy products " (as amended by the Federal Act" On introducing amendments to the Federal Law ") milk and dairy products ") Physico-Chemical Identity of children's milk products for early childhood 1. Adapted milk mixtures (dry, liquid, fresh, milk powder) and products based on partially hydroalized proteins for children from birth to six months (100 ml ready for consumption Product) | ------------------ | ---------------------------------------------- | | Criterion and | Permitted Level | | Metric | ---------------------------------- | ----------- | | | Normable | Marked | | ------------------ | ---------------------------------- | ----------- | | 2-1.7 g | + | | ------------------ | ---------------------------------- | ----------- | | No less than 50% of the overall | + | |serum | + | | \ | ------------------ | ---------------------------------- | ----------- | | Linoic acid | 14-20% fatty | + | | | | | | | ---------------------------------- | | | | 400-800 mg | | | ------------------ | ---------------------------------- | ----------- | | 1-2 |-| | | | | | | --------------- | | | ------------------ | ---------------------------------- | | ----------- | | ----------- | | 6.5-8.0 g | + | | ------------------ | ---------------------------------- | | ----------- | ----------- | | Lactose | Not less than 65% of total | + | | carbohydrate (at least 40 | | | percentage of total | | carbohydrated proteins) | | | | | ------------------ | ---------------------------------- | ----------- | ----------- | Thurin | | | | | | | Thurin | | Not more than | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | 8.0 mg | + | | ------------------ | ---------------------------------- | ----------- | ____________ <1> Except for the adapted caseindominant mixtures (of dairy mixtures containing more than 50% of the total protein). 2. Subsequent adapted milk mixtures (dry, liquid, freshly and almilk) and partly based products hydroalized proteins for children aged over 6 months (100 ml ready-made) product usage) | -------------- | -------------------------------------------------- | | Criterion and | Permitted Level | | Metric | --------------------------------- | --------------- | | | Normalizable | | | -------------- | --------------------------------- | ---------------- | | Beq | 1.2-2.1 g | + | | -------------- | --------------------------------- | | ---------------- | | No less than 35% of the total | | | -------------- | | -------------- | | -------------- | --------------------------------- | | --------------- | | Hair | 2.5-4.0 g | + | + | | -------------- | --------------------------------- | ---------------- | | Lino | 14-20% of bold|urm | | | | ------------------------------- | | | --------------------------------- | | | | 400-800 mg | | | -------------- | --------------------------------- | ---------------- | | Ugleswater | 7.0-9.0 g | + | | -------------- | --------------------------------- | ---------------- | | Lactose | Not less than 50 percent of the total | + | | carbohydrate (no less than | | | 35 percent of the total | | [ [ carbohydrate | carbohydrate]] of [ [ mixture | | carbohydrate]] | |-based partly | | | | | | -------------- | --------------------------------- | ---------------- | _____________ <1> * Except for the adapted caseindominant mixtures (dairy mixtures with a content of casein more than 65 per cent of the total protein). 3. Adapted milk mixtures (dry, liquid, fresh, milk powder) and products based on partially hydroalized protein for children from birth to twelve months nutritional value (100 ml) Ready for Product Consumption) | ------------------ | ---------------------------------------------- | | Criterion and | Permitted Level | | Metric | -------------------------------- | ------------- | | | | | | | | | ------------------ | -------------------------------- | ------------- | | 2-2.1 g | + | | ------------------ | -------------------------------- | ------------- | | No less than 50% of the overall | + | | serum | | -------------------- | -------------------------------- | ------------- | | Taurin | No more than 8.0 mg | + | | ------------------ | -------------------------------- | ------------- | | Fat | 3.0-4.0 g | + | | ------------------ | -------------------------------- | ------------- | | Larynic acid | 14-20% fatty | + | | | acids | | | | | | -------------------------------- | | | | 400-800 mg | | | ------------------ | -------------------------------- | -------------------------------- | ------------- | | Relationship | | 1.0-2.0 |-| | | 0 \ | | | | | ------------------ | ------------------------------ | ------------------------------- | ------------------------------- | ------------- | | ------------- | | g | + | | ------------------ | -------------------------------- | ------------- | | Lactose | Not less than 65% of the total | + | | 40 percent of the total carbohydrate | | | | [ [ carbohydrate | carbohydrate]] of [ [ carbohydrate | | carbohydrate | | | carbohydrate]] | | hydroalized proteins) | | | ------------------ | -------------------------------- | ------------- | _____________ <1> Except for the adapted caseindominant mixtures with more than 50% of the total Protein). 4. Subsequent partially adapted milk mixtures (dry, liquid, fresh, fediky) for children older than six months nutritional values (100 ml) Product) | ------------------ | ---------------------------------------------- | | Criterion and | Permitted Level | | Metric | ---------------------------------- | ----------- | | | Normable | Marked | | ------------------ | ---------------------------------- | ----------- * 1.5-2.4 g | + | | ------------------ | ---------------------------------- | ----------- | | No less than 20% of the overall | | | [ [ protein]] | | ------------------ | ---------------------------------- | ----------- | | Fur | + 2.5-4.0 g | + | | ------------------ | ---------------------------------- | ----------- | | Linoic acid | Not less than 14% of the sum of | | | | | | | | | | | | | | | | | | ---------------------------------- | | ---------------------------------- | | | | at least 400 \   mg | | | ------------------ | ---------------------------------- | ----------- | | Ugleswater | 6.0-9.0 g | + | | ------------------ | ---------------------------------- | ----------- | | Lactose | Not less than 50% of the total | | | number of carbs | | ------------------ | ---------------------------------- | ----------- | Note. 1. The composition of the proteins of the adapted milk mixture should be as close as possible to the composition of the protein of female milk. 2. Cats and cotton oil shall not be used in the fat of the adapted milk mixture. 3. The contents of the isomers shall not exceed 3 per cent of the total fat content. 4. The content of myristin and lauric acid must not exceed 20 per cent of the total fat content. 5. The ratio of lynoleic acid to alpha-line acid must not be less than 5 or more than 15. 6. For mixtures of long-teric acid, their contents shall not exceed 1 per cent of the total fat for w-3 longacid, fatty acid, and 2 per cent for the w6 long-renal fatty acid. 7. Acid pentaenoic acid must not be higher than pre-coagesoic acid. 8. In addition to lactose-lactose, malt-styled and partially hydrolyzed glutenic dye may be used; sakharose and fructose-only in the initial and subsequent mixtures on the basis of partially hydroalized proteins and in subsequent partially adapted mixtures; the contents of the sugar and/or fructose or their sum shall not exceed 20% of the total carbohydrates; glucose and glucose syrup only in the initial and subsequent mixtures on the basis of partially hydroalized proteins in a number not exceeding 14 grams per litre; the carbohycrate may include the [ [ prebiotics]] galactoctooligosacharides and fructooligosaccharides (not more than 0.8% of the mass of the product) and lactulose. 5. Specialized Products for Children's Diet Early Age (100 ml Ready for Product Use) | ------------ | ---------------------------------------------------- | | Criterion and | | --------------------------------- | ------------------ | | | Norrimed | | ------------ | --------------------------------- | ------------------ | | Low-Lactose and non-lactose products | | ------------ | --------------------------------- | ------------------ | | Bellock | 1.2-2.1 g | + | | ------------ | --------------------------------- | ------------------ | | Taurin | No more than 8.0 mg |-| | ------------ | --------------------------------- | ------------------ | | L-carnil | Not more than 2.0 mg (when entering) |-| | ------------ | --------------------------------- | ------------------ | | Fat | 3.0-4.0 g | + | | ------------ | --------------------------------- | ------------------ | | Lo-left | 14-20% of fatty | | | acid | | | | --------------------------------- | | | | 400-800 mg | | | ------------ | --------------------------------- | ------------------ | | Uglesophage|6.5-8.0 g | + | | ------------ | --------------------------------- | | ------------------ | | Lactose | | + | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | --------------------------------- | ------------------ | | | Not more than 0.01 g | + | | | | | | | | | | ------------ | --------------------------------- | --------------------------------- | ------------------ | 6. Feeding products and products for early childhood (100 ml or 100 grams of ready-to-use products) | ------------------- | --------------------------------------------- | | Criterion and | Permitted level | | metric | --------------------------------- | ----------- | | -- | | | | | | | | | | ------------------- | ------------------------------- | ----------- | --------------------------- sterilized, sterilized, ultra-pasteurized | |drinking, including enriched, cream sterilized | | drinkable | | ------------------- | ------------------------------- | ----------- | | White: | | | | ------------------- | ------------------------------- | --------------------------- | |milk | 2.8-3.2 g | + | | ------------------- | --------------------------------- | --------------------------------- | ----------- | |cream | At least 2.6 g | + | | ------------------- | --------------------------------- | ----------- | | Jir: | | | | ------------------- | --------------------------------- | ----------- | |milk | 2.0-4.0 g | + | | ------------------- | --------------------------------- | ----------- | |cream | 10.0 g | + | | ------------------- | --------------------------------- | ----------- | ----------- | ash | 0.6-0.8 g |-| | ------------------------------- | --------------------------------- | ----------- | | Mineral | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------------- | --------------------------------- | ----------- | ----------- | calcium in milk | Not less than 100 mg |-| | ------------------- | --------------------------------- | ----------- | ----------- | | dairy products, including fruit and (or) vegetable | | | | ------------------- | ------------------------------- | ----------- | | 2.0-3.2 g, | + | | | Not more than 4.0 g for | | | | | | | ------------------- | ------------------------------- | --------------------------------- | ----------- | | 2.0-4.0 g | + | | ------------------- | ------------------------------ | ----------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------------- | --------------------------------- | ----------- | | Calcium | Not less than 60 mg |-| | ------------------- | ------------------------------- | ----------- | | Acidity | Not more than 110 degrees Turner |-| | | ------------------- | --------------------------------- | ----------- | | Thunicorn and products based on it Dairy products, | | including with fruit and (or) vegetable components | | ------------------- | --------------------------------- | ----------- | | 7-17 g | + | | ----------------| ------------------------------- | ----------- | | Jair | 3-10 g | + | | ------------------- | --------------------------------- | ----------- | ----------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------------- | | ------------------- | ------------------------------- | ------------------------------- | ------------------------------- | ------------------------------- | | ------------------------------- | | | | | | substances | | | | | | ------------------- | --------------------------------- | ----------- | | | | | | | | | | | ------------------- | ------------------------------- | ------------------------------- | --------------------------------- | | | ------------------- | ------------------------------ | ----------- | | [ [ Soft]] | | ------------------- | ------------------------------- | ----------- | 7-17 g | + | | ------------------- | --------------------------------- | --------------------------------- | ----------- | | Jair | Not more than 10 g | + | | ------------------- | ------------------------------- | ----------- | | A total of 12 g | | Not more than 10 g | | | | | | | | | | | | | | ------------------- | ------------------------------- | ------------------------------- | --------------- | ------------------------------- | ------------------------------- | ----------- | | ----------- | | Salt cook | Not more than 10 g | | 0.2 g (entering) |-| | ------------------- | --------------------------------- | ----------- | | Mineral | | substances: | | | | ------------------- | --------------------------------- | ----------- | | | | | | | | | | | | | | | | | | | | | | | | --------------- | ------------------------------- | ------------------------------- | --------------------------------- | | | ------------------- | ------------------------------ | ----------- | | Milk dry (100 ml of restored product) | | | | ------------------- | --------------------------------- | --------------- | | | | | | | ------------------- | --------------------------------- | ----------- | | 2.0-4.0 g | + | | ------------------- | --------------------------------- | ----------- | | Mineral | | substances: | | ------------------- | --------------------------------- | ----------- | | calcium | Not less than 100 mg |-| | ------------------- | --------------------------------- | ----------- | | Dry (100 ml of restored product) and liquid dairy products | |dairy and milk-containing drinks (for children older | |six months) | | ------------------- | ------------------------------- | ----------- | | Less than 1.8 g | + | | ------------------- | --------------------------------- | ----------- | | W1.0-4.0 g | + | | ------------------- | ------------------------------ | ----------- | | Carbon | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------------------------- | ------------------------------- | | ----------- | | ------------------------------ | | ------------------------------- | | | | | ------------------- | ------------------------------- | ----------- | | calcium | 90-240 mg |-| | ------------------- | --------------------------------- | ----------- | | Dairy products that require cooties and | | instant (100 g) | | ------------------- | ------------------------------- | ----------- | | Lag | | + | ------------------- | --------------------------------- | --------------------------------- | | ----------- | | Beelock | 12-20 g | + | + | | | ------------------- | --------------------------------- | ----------- | | | | Not less than 7.0 g in porridge, | + | | required restore complete | | | | and partially divorced | | | | | ------------------- | --------------------------------- | ----------- | | 10-18 g | + | + | | | | --------------------------------- | ----------- | | | Not less than 5.0 g in porridge on | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | Vegetable Oil | | | ------------------------------- | ----------- | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | at least 0.5 g per | | | | | | | | | | | | | | | | ------------------------------- | --------------------------------- | --------------------------------- | ------------------------------- | | ----------- | | ----------- | | Carbon, in volume | 60 \ | Not more than 20 g | | | ------------------- | --------------------------------- | ----------- | _____________ 1 > It is possible to replace a sugarosis of not more than 5 grams. <2> Replacement of sugarosis of the fructose with not more than 3 grams is allowed. <3> Defecarsis of fructose sugarosis in the number of not more than 10 g. "; 34) Annex 14, amend to read: " Annex 14 to Federal Law " Technical Regulation Milk and Dairy Products " (as amended by the Federal Law" On amendments to the Federal Law "Technical Regulations on milk and dairy products") Physico-chemical indicators infant formula for the identification of children's foodstuffs The basis for pre-school children and children is school age 1. Milk drinking, drinking, milk, dairy products <1>, dairy drinks (dry and liquid), including enriched (100 ml of ready-to-use product) | ---------------------- | ------------------------------------------ | | Criterion and | Permitted Level | | Metric | ------------------------ | ----------------- | | Normable | Marked | | ---------------------- | ------------------------ | ----------------- | | | | | | ---------------------- | ------------------------ | ------------------------ | ----------------- | |milk, | 2.0-5.0 g | + | | [ [ dairy]], [ [ milk]] | | | ------------------------ | ------------------------ | ------------------------ | less than 2.5 g | + | | ---------------------- | ------------------------ | ----------------- | | not less than 2.5 g | + | | ---------------------- | ------------------------ | ----------------- | | Jair: | | | | | ---------------------- | ------------------------ | ----------------- | -- 1.5-4.0 g | + | | products, drinks on | | | dairy | | ---------------------- | ------------------------ | ------------------------ | ----------------- | | 10-20 g | + | | ---------------------- | ------------------------ | ----------------- | |sour cream | 10-20 g | + | | ---------------------- | ------------------------ | ----------------- | | Corners: | | | | | | ---------------------- | ------------------------ | ----------------- | | | ---------------------- | ------------------------ | ----------------- | |cook <2> | Not more than 10.0 g | + | | ---------------------- | ------------------------ | ----------------- | |milk | No more than 4.7 g | + | | ---------------------- | ------------------------ | ----------------- | |sour cream | Not more than 3.4 g | + | | ---------------------- | ------------------------ | ----------------- | | No more than 3.7 g | + | | ---------------------- | ------------------------ | ----------------- | | Minerals: | | | | | ---------------------- | ------------------------ | ----------------- | | 105-240 mg | + For Enriched | | | ---------------------- | ---------------------- | ------------------------ | ----------------- | _____________ <1> For It is permissible to regulate their physical-chemical indicators of identification by regulatory documents or the technical documents according to which these products are produced. <2> Replacement of the fructose sugarosis of not more than 5 grams is permitted. 2. Raw, semi-approved, soft, and hard for preschool and school-age children (100 g of ready-to-use product) | ----------------------- | ----------------------------------------- | | Criterion and | Permitted level | | ---------------------- | ------------------ | | | | | | | | | | | | | | | | ----------------------- | ----------------------- | ---------------------- | ---------------------- | | Moisted | | Maximum 70% | | | | | ----------------------- | ---------------------- | ---------------------- | | Fat percentage of fat in | Not more than 55% | + | | dry matter | | | | ----------------------- | ----------------------- | ---------------------- | ------------------ | | 0% | + 70% | + | |allowed mass | | | | fraction of grease in dry | | | | | | | ----------------------- | | ----------------------- | | Salt salt | | | | | | | | ----------------------- | ----------------------- | ------------------ | 3. Rhinoceros and products based on it, including with fruit and vegetable components (per 100 g ready for consumption) | ----------------------- | ----------------------------------------- | | Criterion and | Valid tier | | metric | ---------------------- | ------------------ | | | Normable | Marked | | ----------------------- | ---------------------- | ---------------------- | ------------------ | 6.0-17.0 g | + | | ----------------------- | ---------------------- | ------------------ | | Jr | 3.5-10.0 g | + | | ----------------------- | ---------------------- | ---------------------- | | Carbon, in volume | + | | + | | + | | | | | ----------------------- | ----------------------- | ----------------------- | ----------------------- | ---------------------- | | ---------------------- | | Acidity | | | | Turner | | | ----------------------- | ----------------------- | ---------------------- | ------------------ | ____________ <1> It is possible to replace a sugarosis of not more than 5 g. "; 35) reading: " Application 15 to Federal Law "On Milk and Dairy Products" (in the wording of the Federal Law "On introducing amendments to the Federal Law" Technical " Regulations for milk and milk production). products ") Forms of Micro-nutrients that are allowed for use in the production of products for children of an early age | -------------------- | -------------------------------------------- | | Firmware | Form | | -------------------- | -------------------------------------------- | | Vitamins: | | | -------------------- | -------------------------------------------- | | Vitamin A | Retinolacetate, retinolamitat, | | |beta-carotene | -------------------- | -------------------------------------------- | | Vitamin D | | | 2 3 | | -------------------- | -------------------------------------------- | | vitamin | D-alpha-tokenol, DL-alpha-topoferol, | | | D-alpha-ferol acetate | | | -------------------- | -------------------------------------------- | |vitamin B | Thiamin hydrochloride, thiamine bromide, thiamine | | 1 |mononitrate, thiamine chloride | | -------------------- | -------------------------------------------- | |vitamin C | Riboflavin, riboflavin-5-phosphate, sodium | | 2 | | | -------------------- | -------------------------------------------- | |vitamin PP (niqin) | Nicotinamide, nicotine acid | | -------------------- | -------------------------------------------- | | Vitamin B | Pyridoxyn hydrochloride, pyridine-5-phosphate, | | 6 | | | | -------------------- | -------------------------------------------- | |pantothene | D-Pantothenate of calcium, D-pantothenate sodium | |acid | | | | | -------------------- | -------------------------------------------- | | vitamin B | Cyancoalamin, hydrococoamine | | 12 | | | -------------------- | -------------------------------------------- | |folic acid | | (All) | | -------------------- | -------------------------------------------- | | vitamin C | L-ascorbic acid, L-ascorbate sodium, | | | L-ascorbat Calcium, | | | 6-palmitic-L-ascorbic acid | | | (ascorbylpalmitate), potassium acorate | | -------------------- | -------------------------------------------- | | Vitamin C | Phileloon | | -------------------- | -------------------------------------------- | | biotin | D-biotin | | -------------------- | -------------------------------------------- | |choline chloride, choline choline, choline | | -------------------- | -------------------- | -------------------------------------------- | |inuse | | -------------------- | -------------------------------------------- | | Carnithene, L-carnitine of chlorhydrate, | | | L-Carnitin L-tarbate | | -------------------- | -------------------------------------------- | | Mineral salts (element): | | -------------------- | -------------------------------------------- | |calcium | Calcium carbonate, calcium ciwasting (E 333), calcium (E 578), glycerofphosphate (E 383), calcium lactate (E 327), calcium salt (E 327), calcium salt (E 327) acid | | | (E 341), calcium chloride | | -------------------- | -------------------------------------------- | |sodium | sodium chloride, sodium chloride (E 331), sodium chloride, sodium bicarbonate, carbonate, sodium carbonate, sodium salt, sodium salt, sodium salt, sodium salt, sodium chloride | phosphoric acid, sodium hydroxide | -------------------- | ------------------------------------ | | Magnesium | Carbonate magnesium (E 504), magnesium chloride | | (511), magnesium chloride (E 580), magnesium salts (E 343), magnesium (E 518), magnesium (e 329), | | | loss of magnesium (E 345), magnesium oxide, magnesium, magnesium | | -------------------- | -------------------------------------------- | |potassium | potassium | potassium (E 332), potassium acid (E 326), | | | 2493) Potassium carbonate, potassium chloride, potassium chloride, potassium hydroxide | | -------------------- | -------------------------------------------- | | -------------------------------------------- gland (II) (E 579), iron (II) | | acidic 7-aquatic, iron lactate (II) | | (E 585), diphosphate | | (pyrophosphate) | | (pyrophosphate) elementary | | |iron, thymus gland, iron sulfate | | -------------------- | -------------------------------------------- | |copper | copper carbonate, copper, copper, copper (E 519) | | | -------------------- | -------------------------------------------- | |zinc acetate, zinc sulfate, zinc chloride, | | zinc oxide, zinc oxide, zinc oxide | | -------------------- | -------------------------------------------- | | manganese | Carbonate manganese, manganese chloride, citrate | | manganese, manganese, sulfate | | |manganese] | -------------------- | ---------------------------------- | -------------------------------------------- | | * [ [ potassium iodide]], sodium iodide, potassium iodide <1> | | -------------------- | -------------------------------------------- | |selenate | | | -------------------- | -------------------------------------------- | ____________ <1> To enrich milk for children over two years. "; 36) Annex 16, amend to read: " Annex 16 to the Federal Law " "Technical regulation for milk and dairy products" (in the wording of the Federal Law "On introducing amendments to the Federal Law" Technical Regulations for milk and dairy products ") Acceptable levels of micronutrients in liquid Dairy, Dairy Produce Children's Meals for Early Childhood | ------------------------ | ------------------------- | ------------------------- | -------------- | | Metric | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | ------------------------ | ------------------------- | -------------- | | Adapted milk mixtures (dry, liquid, fresh and | |milk), products based on partially hydrolysed | |proteins to nourate children from birth to six months | | (initial mixtures) | | ----------------------------------------------------------------- | | Minerals: | | ------------------------ | ----------------------- | -------------- | |calcium | 330-700 mg/l | + | | ------------------------ | ------------------------- | -------------- | |phosphorus | 150-400 mg/l | + | | ------------------------ | ------------------------- | ------------------------- | -------------- | | Calci/phosphorus | 1,2-2.0 |-| | ------------------------ | ------------------------- | -------------- | | 400-850 mg/l | + | | ------------------------ | ------------------------- | -------------- | | sodium | 150-300 mg/l | + | | ------------------------ | ------------------------- | -------------- | | magnesium | 30-90 mg/l | + | | ------------------------ | ------------------------- | -------------- | | copper | 300-600 ug/l | + | | ------------------------ | ------------------------- | -------------- | |manganese | 10-300 ug/L | + | | ------------------------ | ------------------------- | -------------- | |iron | 3-9 mg/l | + | | ------------------------ | ------------------------- | -------------- | |zinc | 3-10 mg/l | + | | ------------------------ | ------------------------- | -------------- | |chloride | 300-800 mg/l | + | | ------------------------ | ------------------------- | -------------- | |iodine | 50 \   μg/L | + | | ------------------------ | ------------------------- | -------------- | |selen|10-40 ug/l | + | | ------------------------ | ------------------------- | -------------- | | ash | 2.5-4 g/l |-| | ------------------------ | ------------------------- | -------------- | | Vitamins: | | | | ------------------------ | ------------------------ | -------------- | | 31000 \   µ g-ex/l | + | | ------------------------ | ------------------------- | | -------------- | |tocoferol (E) | 4-12 mg/l | + | | ------------------------ | ------------------------ | -------------- | |calciferol (D) | 7.5-12.5 ug/L | + | | ------------------------ | ------------------------- | -------------- | | vitamin K | 25-100 ug/l | + | | ------------------------ | ------------------------- | -------------- | |thiamine (B) | 400-2100 ug/l | + | | 1 | | | | ------------------------ | ------------------------- | -------------- | | | 500-2800 ug/l | + | | 2 | | ------------------------ | ------------------------ | -------------- | | pantothenoic acid | + | | ------------------------ | ------------------------- | -------------- | |pyridoxyn (B) | 300-1000 ug/l | + | | 6 | | | | ------------------------ | ------------------------- | -------------- | | 2000-10000 ug/l | + | | ------------------------ | ------------------------- | -------------- | |folic acid (Wc) | 60-350 ug/l | + | | ------------------------ | ------------------------- | -------------- | | cyancoalamin (B) | 1.0-3.0 ug/l | + | | 12 | | | | ------------------------ | ------------------------- | -------------- | | 55-150 mg/l | + | | ------------------------ | ------------------------- | -------------- | |inuse | 20-280 mg/l | + | | ------------------------ | ------------------------ | -------------- | |choline | 50-350 mg/l | + | | ------------------------ | ------------------------- | -------------- | | 10-40 ug/L | + | | ------------------------ | ------------------------- | -------------- | | L-carnitrate | Not more than 20 mg/l (at | + | | | making) | | | ------------------------ | ------------------------- | -------------- | | -------------- | | Not more than 250 ug/L (at | + | | | | ------------------------ | ------------------------- | | ------------------------- | -------------- | yrdin-, |-making) | | | | ------------------------ | | ------------------------ | ------------------------- | -------------- | | subsequent adapted milk mixtures (dry, liquid, fresh | |and sour milk), products on the basis of partially hydrolized proteins older than 6 months | | ----------------------------------------------------------------- | | Mineral substances: | | ------------------------ | ----------------------- | -------------- | |calcium | 400-900 mg/l | + | | ------------------------ | ------------------------- | -------------- | |phosphorus | 200-600 mg/l | + | | ------------------------ | ------------------------- | ------------------------- | -------------- | | Calci/phosphorus | 1,2-2.0 |-| | ------------------------ | ------------------------- | -------------- | |potassium | 500-1000 mg/l | + | | ------------------------ | ------------------------- | -------------- | | sodium | 150-300 mg/l | + | | ------------------------ | ------------------------- | -------------- | | magnesium | 50-100 mg/l | + | | ------------------------ | ------------------------- | -------------- | | copper | 400-1000 ug/l | + | | ------------------------ | ------------------------- | ------------------------- | -------------- | | 10-300 ug/L | + | | ------------------------ | ------------------------- | |-------------- | |iron | 7-14 mg/l | + | | ------------------------ | ------------------------- | -------------- | |zinc | 4-10 mg/l | + | | ------------------------ | ------------------------- | -------------- | | + | | ------------------------ | ------------------------- | -------------- | | iodine | 50-350 ug/L | + | | ------------------------ | ------------------------- | -------------- | |selen|10-40 ug/l | + | | ------------------------ | ----------------------- | -------------- | | ash | 2.5-6 g/l | | | | ------------------------ | ------------------------- | -------------- | |retinol (A) | 400-1000 ug/l | + | | ------------------------ | ----------------------- | -------------- | |tocole (E) | 4-20 mg/l | + | | ------------------------ | ----------------------- | -------------- | | 8-21 ug/l | + | | ------------------------ | ------------------------- | -------------- | |vitamin K | 25-170 ug/l | + | | ------------------------ | ------------------------- | -------------- | |thiamine (B) | 400-2100 ug/l | + | | 1 | | | | ------------------------ | ------------------------- | -------------- | | | 500-2800 ug/l | + | | 2 | | | | ------------------------ | ------------------------- | -------------- | | 3000-14000 ug/l | + | | ------------------------ | ------------------------- | -------------- | | pyridoxin (B) | 400-1200 ug/l | + | | 6 | | | | ------------------------ | ------------------------- | | -------------- | | 3000-10000 ug/L | + | | ------------------------ | ------------------------- | -------------- | |folic acid (Wc) | 60-350 ug/l | + | | ------------------------ | ------------------------- | -------------- | | cyancoalamin (B) | 1.5-3.0 ug/l | + | | 12 | | | | ------------------------ | ------------------------- | -------------- | | 55-150 mg/l | + | | ------------------------ | ------------------------- | -------- |------------------------- | -------- |chline | 50-350 mg/l | + | | ------------------------ | ------------------------- | ------------------------- | | -------------- | | 10-40 μg/l | + | | ------------------------ | ------------------------- | -------- | ---------------------- | | ------ | + | | ------------------------ | + | | ------------------------ | ------------------------- | -------------- | | L-carnitrate | Not more than 20 mg/l (at | + | | | making) | | | ------------------------ | ------------------------- | -------------- | | -------------- | | Not more than 250 ug/L (at | + | | | | ------------------------ | ------------------------- | | ------------------------- | -------------- | yardin-, |-making) | | | ----------------------------------------------------------------- | | ----------------------------------------------------------------- | | Adapted milk mixtures (dry, liquid, fresh and | |sulphuric), products based in part * [ [ protein]] [ [ protein]] year | | ----------------------------------------------------------------- | | Mineral substances: | | ------------------------ | ----------------------- | -------------- | |calcium | 400-900 mg/l | + | | ------------------------ | ------------------------- | -------------- | |phosphorus | 200-600 mg/l | + | | ------------------------ | ------------------------- | ------------------------- | -------------- | | Calci/phosphorus | 1,2-2.0 |-| | ------------------------ | ------------------------- | -------------- | | 400-800 mg/l | + | | ------------------------ | ------------------------- | -------------- | | sodium | 150-300 mg/l | + | | ------------------------ | ------------------------- | -------------- | | magnesium | 40-100 mg/l | + | | ------------------------ | ------------------------- | -------------- | |copper | 300-1000 ug/l | + | | ------------------------ | ----------------------- | -------------- | |manganese | 10-300 ug/l | + | | ------------------------ | ------------------------- | |-------------- | |iron | 6-10 mg/l | + | | ------------------------ | ------------------------- | -------------- | | 3-10 mg/l | + | | ------------------------ | ------------------------- | -------------- | | + | | ------------------------ | ------------------------- | -------------- | | iodine | 50-350 ug/L | + | | ------------------------ | ------------------------- | -------------- | |selen|10-40 ug/l | + | | ------------------------ | ------------------------- | -------------- | | ash | 2.5-6.0 g/l | + | | ------------------------ | ------------------------- | -------------- | | Vitamins: | | | | ------------------------ | ------------------------ | -------------- | | 31000 \   µ g-ex/l | + | | ------------------------ | ------------------------- | | -------------- | |tocoferol (E) | 4-12 mg/l | + | | ------------------------ | ----------------------- | -------------- | | 8-21 ug/l | + | | ------------------------ | ------------------------- | -------------- | |vitamin K | 25-170 ug/l | + | | ------------------------ | ------------------------- | -------------- | |thiamine (B) | 0.4-2.1 mg/l | + | | 1 | | | | ------------------------ | ------------------------- | -------------- | |riboflavin (B) | 0.5-2.8 mg/l | + | | 2 | | | | | ------------------------ | ------------------------- | -------------- | |pantothoic acid | 2.7-14.0 mg/l | + | | ------------------------ | ------------------------- | -------------- | |pyridoxyn (B) | 0.3-1.2 mg/l | + | | 6 | | | | ------------------------ | ------------------------- | -------------- | |niacin (RR) | 3.0-10.0 mg/l | + | | ------------------------ | ------------------------- | -------------- | |folic acid (Wc) | | | | ------------------------ | ------------------------- | -------------- | | cyancoalamin (B) | 1.5-3.0 ug/l | + | | 12 | | | | ------------------------ | ------------------------- | -------------- | | 55-150 mg/l | + | | ------------------------ | ------------------------- | -------- | | | ------------------------ | ------------------------ | -------------- | |choline | 50-350 mg/l | + | | ------------------------ | ------------------------- | -------------- | | 10-40 ug/L | + | | ------------------------ | ------------------------- | -------------- | | L-carnitrate | Not more than 20 mg/l (at | + | | | making) | | | ------------------------ | ------------------------- | -------------- | | -------------- | | Not more than 250 ug/L (at | + | | | | ------------------------ | ------------------------- | | ------------------------- | -------------- | yrdin-, | | | | a|adenosine-, goanosin-and | | | inosyn-5 monophosphates) | | | | ------------------------ | ------------------------- | | -------------- | | Subsequent partially adapted milk mixtures (dry, | |liquid, fresh, and sic) for | | Children aged over 6 months | | | ----------------------------------------------------------------- | | Minerals: | | ------------------------ | ------------------------- | ------------------------- | -------------- | | Calcium | + | | ------------------------ | ------------------------- | -------------- | |phosphorus | | 200-600 mg/l | + | | ------------------------ | ------------------------- | ------------------------- | -------------- | | Calci/phosphorus | 1,2-2.0 |-| | ------------------------ | ------------------------- | -------------- | | 400-1000 mg/l | + | | ------------------------ | ------------------------- | -------------- | |sodium | 150-350 mg/l | + | | ------------------------ | ------------------------- | -------------- | | magnesium | 50-100 mg/l | + | | ------------------------ | ------------------------- | -------------- | | copper | 400-1000 ug/l | + | | ------------------------ | ----------------------- | -------------- | |manganese | 10-650 ug/l | + | | ------------------------ | ------------------------- | |------------------------ |iron | 5-14 mg/l | + | | ------------------------ | ------------------------- | -------------- | |zinc | 4-10 mg/l | + | | ------------------------ | ------------------------- | -------------- | | + | | ------------------------ | ------------------------- | -------------- | | iodine | 50-350 ug/L | + | | ------------------------ | ------------------------- | -------------- | |ash | 2.5-6.0 g/l | + | | ------------------------ | ------------------------- | -------------- | | Vitamins: | | | | ------------------------ | ------------------------ | -------------- | | 31000 \   µ g-ex/l | + | | ------------------------ | ------------------------- | | -------------- | |tocoferol (E) | 4-12 mg/l | + | | ------------------------ | ----------------------- | -------------- | |calciferol (D) | 7-21 ug/l | + | | ------------------------ | ------------------------- | -------------- | | thiamine (B) | 0.4-2.1 mg/l | + | | 1 | | | | ------------------------ | ------------------------- | -------------- | |riboflavin (B) | 0.5-2.8 mg/l | + | | 2 | | | | | ------------------------ | ------------------------- | -------------- | |pantothoic acid | 2.5-14.0 mg/l | + | | ------------------------ | ------------------------- | -------------- | | pyridoxyn (B) | 0.4-1.2 mg/l | + | | 6 | | | | ------------------------ | ------------------------- | -------------- | |niacin (RR) | 3.0-10.0 mg/l | + | | ------------------------ | ------------------------- | -------------- | |folic acid (Wc) | 60-350 ug/l | + | | ------------------------ | ------------------------- | -------------- | | cyancoalamin (B) | 1.5-3.0 ug/L | + | | 12 | | | | ------------------------ | ------------------------- | -------------- | | 55-150 mg/l | + "; | ------------------------ | ------------------------ | -------------- | 37) name Annex 17, amend to read: "List of food additives and aromatizers allowed in the production of milk or dairy products for children in the first year of life and children" { \field { \field { \field { \field { \field { \field { \field { \field { \field } 18 add the following note: Note. The actual mass of fat, proteins, carbohydrated, organic acids, alcohol, fibre, vitamins and minerals must meet the requirements of regulatory documents or technical documents or standards The organizations under which milk processing products are produced and may be identified. ". Article 2 1. This Federal Law shall enter into force on the date of its official publication, with the exception of the provisions for which this article has a different date of entry into force. 2. Subparagraph 2 (a), paragraphs 5 and 7, subparagraphs (d), (e), (e), (f), ninth and tenth subparagraph (c) of subparagraph (c), subparagraph (e), of article 1, paragraph 19, of this Federal Act shall enter into force one year after the date of entry into force of this law. Federal law. President of the Russian Federation Dmitry Medvedev Moscow, Kremlin , 22 July 2010 N 163-FZ