Footnote. Lost force by Decree of the Government of the Republic of Kazakhstan dated January 30, 2017 No. 29 (shall be enforced from the date of its first official publication).

In accordance with the laws of the Republic of Kazakhstan dated July 10, 2002 "On Veterinary Medicine", dated November 9, 2004 "On Technical Regulation" and dated July 21, 2007 "" Government of the Republic of Kazakhstan DECIDES:

1. Approve the attached technical regulation “Requirements for the safety of milk and dairy products”.

2. This resolution comes into force six months from the date of the first official publication.

Technical regulations
"Requirements for the safety of milk and dairy products"
1 area of ​​use

1. The technical regulations “Requirements for the safety of milk and dairy products” (hereinafter referred to as the technical regulations) were developed in accordance with the laws of the Republic of Kazakhstan dated July 10, 2002 “On Veterinary Medicine”, dated November 9, 2004 “On Technical Regulation” and July 21 2007 “On the safety of food products” and establishes the minimum necessary requirements for the safety of milk and dairy products (hereinafter referred to as milk and dairy products).

This technical regulation applies to milk and dairy products in circulation on the territory of the Republic of Kazakhstan, which include the following types of products:

1) raw milk and raw cream;

2) drinking milk and drinking cream;

3) fermented milk products;

4) cottage cheese and curd products;

5) sour cream;

6) butter from cow's milk;

7) excluded by Decree of the Government of the Republic of Kazakhstan dated November 15, 2010 No. 1201

8) oil paste;

9) creamy-vegetable spread and melted creamy-vegetable mixture;

10) cheese and cheese products;

11) secondary products of milk processing.

Footnote. Clause 1 as amended by the resolutions of the Government of the Republic of Kazakhstan dated March 20, 2009 No. 371 p. 2); dated November 15, 2010 No. 1201

2. The types of milk and dairy products that fall under the scope of these technical regulations, in accordance with the unified product nomenclature of foreign economic activity of the customs union, are given in the appendix to these Technical Regulations.

Footnote. Clause 2 as amended by the Decree of the Government of the Republic of Kazakhstan dated April 28, 2011 No. 451

3. The requirements of these technical regulations apply to the activities of all individuals and legal entities involved in the development (creation), production (procurement), processing, storage and sale of milk and dairy products.

Footnote. Clause 3 as amended by the Decree of the Government of the Republic of Kazakhstan dated March 20, 2009 No. 371 (the order of enforcement see clause 2).

4. These technical regulations do not apply to milk and dairy products intended for baby food, therapeutic, preventive and dietary purposes, milk and homemade dairy products intended for personal use, milk, milk compounds, milk-containing canned food, as well as food additives, dyes and flavors used in the production (manufacturing) of dairy products.

Footnote. Clause 4 as amended by the Decree of the Government of the Republic of Kazakhstan dated November 15, 2010 No. 1201 (shall come into effect after twelve months from the date of the first official publication).

1-1. Hazardous factors (risks)

Footnote. The Regulations are supplemented by Section 1-1 in accordance with the Decree of the Government of the Republic of Kazakhstan dated March 20, 2009 No. 371 (the order of enforcement see clause 2).

4-1. Hazardous factors (risks) that arise during the life cycle of milk and dairy products, which are minimized to ensure human safety and the environment, include: the content of toxic elements, mycotoxins, pesticides, radionuclides, animal growth stimulants, hormonal drugs and medicines, mechanical , microbiological contamination of dairy and other raw materials, technological means, food additives, finished products.

4-2. Possible risks arise at the following stages (processes) of the product life cycle:

1) development (creation) of dairy products;

2) preparation for production, being in warehouses, production facilities, in contact with machines, equipment, materials;

3) acceptance and preparation of raw milk and non-dairy raw materials, including food additives and ingredients for the production of milk and dairy products;

4) production (production) of milk and dairy products;

5) storage, transportation, sale;

6) recycling, destruction.

1-2. Identification of milk and dairy products

Footnote. The Regulations have been supplemented with Section 1-2 in accordance with the Decree of the Government of the Republic of Kazakhstan dated March 20, 2009 No. 371 (the order of enforcement see clause 2).

4-3. Identification of milk and dairy products is carried out for the purposes of:

1) assignment of milk and dairy products to the scope of application of these technical regulations;

2) establishing the compliance of milk and dairy products, including their names and identification indicators, with the requirements of these technical regulations;

3) establishing the conformity of milk and dairy products with the information contained in the consumer information, declaration of conformity or certificate of conformity provided by the manufacturer or seller.

4-4. Identification of milk and dairy products is carried out when assessing and confirming the compliance of milk and dairy products with the requirements of these technical regulations, as well as in the event that the information on milk and dairy products contains an incomplete description.

4-5. Identification of milk and dairy products is carried out:

1) bodies for conformity assessment and testing laboratories (centers) during the conformity assessment procedure;

2) authorized bodies in the field of food safety when exercising control in the field of food safety.

4-6. Identification of milk and dairy products is carried out taking into account the characteristics given in regulatory documents on standardization, accompanying documents for milk and (or) dairy products, supply agreements, contracts, specifications for milk and (or) dairy products, information on consumer packaging labels and others documents containing a description of milk and (or) dairy products.

4-7. In order to establish the fact of falsification of milk and dairy products, they are tested (researched) according to the following identification indicators and other indicators:

2) the presence and content of fats of non-dairy origin, their mass fraction in milk and dairy products as a percentage;

3) fatty acid composition of the fat phase of milk and dairy products (except for dairy products, the mass fraction of fat in which is less than 1.5 percent, and ice cream, the mass fraction of fat in which is no more than 8 percent);

4) excluded by Decree of the Government of the Republic of Kazakhstan dated November 15, 2010 No. 1201 (shall be enforced after twelve months from the date of the first official publication);
5) excluded by Decree of the Government of the Republic of Kazakhstan dated November 15, 2010 No. 1201 (shall be enforced after twelve months from the date of the first official publication).
Footnote. Clause 4-7 as amended by the Decree of the Government of the Republic of Kazakhstan dated November 15, 2010 No. 1201 (shall be enforced after twelve months from the date of the first official publication).

4-8. The results of the identification of milk and dairy products are analyzed and documented in the form of an identification protocol, the contents of which include:

1) information about the organization that carried out the identification of milk and (or) dairy products;

2) information about the manufacturer of milk and (or) dairy products, indicating the location (address) and details of the legal entity, address and last name, first name, patronymic of an individual entrepreneur;

3) the name of the identified products, the name of their classification characteristics;

4) information about milk or dairy products used in their identification;

5) date of production, expiration date of milk or dairy products, conditions of their storage, indication of specific labeling, special labeling (if special labeling is available);

6) results of tests (research) of milk and (or) dairy products in an accredited testing laboratory (center) (if necessary), including tests (research) of organoleptic indicators;

7) information about packaging, including the type of packaging, net weight or volume of milk or dairy products in consumer packaging or shipping containers;

8) batch size of this product;

9) information on the compliance of the marking with the requirements established by the legislation of the Republic of Kazakhstan in the field of technical regulation;

10) the name of regulatory legal acts, regulatory documents on standardization, in accordance with which this product is produced (if any), or other documents containing a description of this product, including those imported into the territory of the Republic of Kazakhstan (contract for its supply, certificate of conformity or a declaration of conformity, a document certifying safety, a specification for this product);

11) conclusion on additional tests (research) (if required), the need for which is established by authorized bodies in the field of food safety;

12) conclusion on the compliance of this product with the declared name and (or) a specific batch of this product and its declared indicators.

4-9. Milk and dairy products in case of non-compliance with the requirements established by the legislation of the Republic of Kazakhstan in the field of technical regulation are subject to withdrawal from production and (or) circulation.

4-10. Authorized bodies in the field of food safety, in case of detection of non-compliance with the requirements established by the legislation of the Republic of Kazakhstan in the field of food safety, take measures to suspend the production and (or) sale of counterfeit milk and dairy products and inform consumers about this.

2. Terms

5. The following terms are used in these technical regulations:

1) enrichment - the process of introducing vitamins, micro- and macroelements, probiotic substances, protein, dietary fiber, polyunsaturated fatty acids, phospholipids, probiotic cultures into milk and milk processing products;

2) bioproduct - an enriched milk processing product produced using starter microorganisms with the addition of live cultures of probiotics in monocultures or associations and (or) prebiotics during the ripening process and (or) after it;

3) sterilization - the process of heat treatment of milk in hermetically sealed containers at temperatures above 100 0 C, ensuring the destruction of microorganisms, their vegetative cells and spores;

4) contaminant (pollutant) - any biological or chemical factor, foreign material or other substances not intentionally added to food products that may compromise the safety of milk and dairy products or their suitability for consumption;

5) reconstitution - the process of making a dairy product by adding water to its concentrated forms;

6) normalization - the process of regulating the content and ratio of milk components in milk or milk processing products;

7) pasteurization - a heat treatment process at temperatures from 65 0 C to 100 0 C, ensuring the destruction of pathogenic and vegetative cells of microorganisms by at least 99.0% of the original content in the product;

8) prebiotic substances (prebiotics) - a substance or complex of substances that, when systematically consumed by humans as part of food products, have a beneficial effect on the human body as a result of selective stimulation of growth and (or) increase in the biological activity of normal microflora of the digestive tract;

9) probiotic microorganisms - non-pathogenic, non-toxigenic microorganisms supplied with food, which have a beneficial effect on the human body by normalizing the composition and biological activity of the microflora of the digestive tract;

10) dairy product - a food product that is made from milk and (or) its components without the use of non-dairy fat and protein, with or without the addition of functionally necessary ingredients;

11) compound dairy product - a food product made from milk and (or) dairy products with or without the addition of by-products of milk processing and non-dairy components that are not introduced for the purpose of replacing the components of milk, in which the components of milk make up more than 50, 0% in the product;

12) cooling - reducing the temperature in accordance with the requirements of technological processes;

14) fermented milk product - a dairy or composite dairy product produced by fermentation of milk and (or) dairy products and (or) their mixtures with non-dairy components, which are not introduced for the purpose of replacing the components of milk, using starter microorganisms, leading to a decrease in pH and protein coagulation containing live starter microorganisms;

15) dairy products - milk processing products, including a dairy product, a dairy composite product, a milk-containing product, a by-product of milk processing;

16) milk processing - a complex of technological operations that change the initial properties of milk;

17) purification of raw milk - the process of freeing milk from mechanical impurities and (or) microorganisms;

18) raw milk (raw) - milk that has not been subjected to heat treatment;

19) whole milk - milk that has not been subject to regulation of the components of milk;

20) whole milk product - a dairy product made from whole milk;

21) heat treatment - the process of heat treatment of milk or dairy products (cooling, thermization, pasteurization, sterilization, ultra-pasteurization, ultra-high temperature treatment);

22) excluded by Decree of the Government of the Republic of Kazakhstan dated March 20, 2009 No. 371 (the order of enforcement see clause 2);
23) excluded by Decree of the Government of the Republic of Kazakhstan dated March 20, 2009 No. 371 (the order of enforcement see clause 2);
24) excluded by Decree of the Government of the Republic of Kazakhstan dated March 20, 2009 No. 371 (the order of enforcement see clause 2);

25) ultra-high temperature treatment (UHT, ultra-pasteurization) - heat treatment of milk and its processed products in a stream at a temperature of 125 - 140 0 C with a holding time of at least 2-5 seconds, ensuring the destruction of microorganisms, their vegetative cells and spores;

26) enzyme preparations - protein substances necessary for the implementation of biochemical processes that take place in the manufacture of milk processing products;

27) milk - a product of normal physiological secretion of the mammary glands of farm animals, obtained from animals during lactation during milking, without any additions to this product or extraction of any substances from it;

28) reconstituted milk - a dairy product made from concentrated or condensed milk or whole milk powder or skimmed milk powder and water;

29) by-product of milk processing - a by-product obtained during the production of milk processing products;

30) secondary raw milk - a by-product of milk processing, a dairy product with partially lost identification marks or consumer properties (including products recalled within their expiration dates, but meeting the safety requirements for food raw materials), intended for use after processing ;

31) drinking milk - a dairy product with a fat mass fraction of not more than 9 percent, made from raw milk and subjected to heat treatment, or made from concentrated or condensed milk or whole milk powder or skimmed milk powder and water and packaged in consumer containers;

32) drinking cream - cream subjected to heat treatment and packaged in consumer containers;

33) fermented product - a milk-containing product produced in accordance with the technology for the production of fermented milk product and having organoleptic and physico-chemical properties similar to it;

34) sour cream - a fermented milk product that is produced by fermenting cream with or without the addition of dairy products using starter microorganisms - lactococci or a mixture of lactococci and thermophilic lactic acid streptococci and the mass fraction of fat in which is not less than 9 percent;

35) cottage cheese - a fermented milk product produced using starter microorganisms - lactococci or a mixture of lactococci and thermophilic lactic acid streptococci and methods of acid or acid-rennet coagulation of proteins with subsequent removal of whey by self-pressing, pressing, centrifugation and (or) ultrafiltration;

36) curd product - a dairy product, a dairy composite product or a milk-containing product made from cottage cheese and (or) milk processing products in accordance with the technology for the production of cottage cheese with or without the addition of dairy products, with the addition of non-dairy components, including non-dairy fats and (or) proteins or without their addition, with or without subsequent heat treatment. If the finished milk or dairy composite curd product contains at least 75 percent of the mass fraction of milk constituents and such products have not been subjected to heat treatment and ripening in order to achieve specific organoleptic and physicochemical properties, the concept of “curd cheese” is used in relation to such products. ;

37) non-dairy components - food products of mineral, plant, animal origin that are added to milk processing products;

38) butter paste - a dairy product or a dairy composite product on an emulsion fat basis, the mass fraction of fat in which is from 39 to 49 percent inclusive and which are produced from cow's milk, dairy products and (or) by-products of milk processing by using stabilizers with the addition not for the purpose of replacing milk constituents with non-dairy components or without adding them;

39) creamy-vegetable spread - a product of milk processing on an emulsion fat basis, the mass fraction of total fat in which is from 39 to 95 percent and the mass fraction of milk fat in the fat phase is from 50 to 95 percent;

40) whole milk powder - a dry milk product, the mass fraction of milk solids in which is no less than 95 percent, the mass fraction of protein in dry skim milk substances is no less than 34 percent and the mass fraction of fat is no less than 20 percent;

41) skimmed milk powder - a dry milk product, the mass fraction of milk solids in which is no less than 95 percent, the mass fraction of protein in dry skim milk substances is no less than 32 percent and the mass fraction of fat is no more than 1.5 percent ;

42) ghee - butter from cow's milk, the mass fraction of fat in which is not less than 99 percent, which is produced from butter by melting the fat phase and has specific organoleptic properties;

43) cream - a dairy product that is made from milk and (or) dairy products, is an emulsion of fat and milk plasma and the mass fraction of fat in which is not less than 9 percent;

44) raw cream - cream that has not been subjected to heat treatment at a temperature of more than 45 0 C;

45) cheese - a dairy product or a dairy composite product made from milk, dairy products and (or) by-products of milk processing using special starters, technologies that ensure coagulation of milk proteins with or without the use of milk-clotting enzymes, or by an acid or thermal acid method with the subsequent separation of the cheese mass from the whey, its molding, pressing, salting, ripening or without ripening with the addition of non-dairy components, not for the purpose of replacing milk components, or without their addition;

46) processed cheese - a dairy product or a dairy composite product made from cheese and (or) cottage cheese using dairy products and (or) by-products of milk processing, emulsifying salts or structure formers by grinding, mixing, melting and emulsifying the mixture for melting with the addition not for the purpose of replacing milk constituents with non-dairy components or without adding them;

47) cheese product - a milk-containing product produced in accordance with cheese production technology;

48) cow's milk butter - a dairy product or a dairy composite product on an emulsion fat basis, the predominant component of which is milk fat, which are produced from cow's milk, dairy products and (or) by-products of milk processing by separating the fat phase from them and uniformly distribution of milk plasma in it with the addition of non-dairy components, not for the purpose of replacing milk components, or without their addition;

49) butter - butter from cow's milk, the mass fraction of fat in which ranges from 50 to 85 percent inclusive;

50) normalized milk processing product - a milk processing product in which the indicators of the mass fractions of fat, protein and (or) dry non-fat milk substances or their ratios are brought into accordance with the indicators established by standards, regulatory documents, codes of practice and (or) technical documents ;

51) ice cream - ice cream (a dairy product or a dairy composite product), the mass fraction of milk fat in which is from 12 percent to 20 percent;

52) ice cream - whipped, frozen and consumed frozen sweet milk product, milk composite product or milk-containing product;

53) creamy ice cream - ice cream (a dairy product or a dairy composite product), the mass fraction of milk fat in which is from 8 percent to 11.5 percent;

54) excluded by Decree of the Government of the Republic of Kazakhstan dated November 15, 2010 No. 1201 (shall be enforced after twelve months from the date of the first official publication);

55) starter - specially selected and used for the production of milk processing products, non-pathogenic, non-toxic microorganisms and (or) associations of microorganisms, mainly lactic acid microorganisms;

56) ripening - the process of formation of a milk clot in milk and its processed products under the influence of starter microorganisms. Fermentation is accompanied by a decrease in active acidity (pH) and an increase in lactic acid content;

57) coagulation - the process of protein coagulation in milk and its processed products. Coagulation is carried out under the influence of milk-clotting enzyme preparations and other substances and factors that promote protein coagulation;

58) concentration (thickening) - a process used in the production of concentrated and condensed milk processing products and carried out by partially removing water from the milk processing product;

59) drying - a process used in the production of dry milk processing products and carried out by removing moisture from the milk processing product until the mass fraction of dry substances reaches 90 percent or more;

60) whipping - a process used in the production of whipped milk processing products and carried out by intensive mixing of the product and is accompanied by an increase in its volume;

61) components of milk - dry substances (milk fat, milk protein, milk sugar (lactose), enzymes, vitamins, minerals), water.

Footnote. Clause 5 as amended by the Decree of the Government of the Republic of Kazakhstan dated March 20, 2009 No. 371 (the order of enforcement see clause 2); dated January 25, 2010 No. 21 (the order of enforcement see clause 2); dated November 15, 2010 No. 1201 (shall be enforced after twelve months from the date of the first official publication).

3. Requirements for the safety of milk and dairy products
during its implementation

6. The sale of milk and dairy products is carried out in compliance with sanitary and hygienic standards at domestic trade facilities that provide the possibility of acceptance, control, identification and storage of food products in accordance with their regulatory documentation.

7. The main conditions for the sale of milk and dairy products are:

1) availability of accompanying documents;

2) availability of information about milk and dairy products, conditions of their use and storage;

3) availability of a document certifying the safety of milk and dairy products (sanitary and epidemiological report, veterinary and sanitary report, veterinary certificate, veterinary certificate, certificate of conformity).

Footnote. Clause 7 as amended by the Decree of the Government of the Republic of Kazakhstan dated March 20, 2009 No. 371 (the order of enforcement see clause 2); dated 04/28/2011 No. 451 (shall be enforced after six months from the date of the first official publication).

8. Sales of milk and dairy products are carried out within the expiration dates established by regulatory documents for specific types of milk and dairy products, subject to storage conditions.

Footnote. Clause 8 as amended by the Decree of the Government of the Republic of Kazakhstan dated March 20, 2009 No. 371 (the order of enforcement see clause 2).

9. Milk and dairy products are sold in consumer or group packaging (containers), or without it: bottling or by weight.

Milk and dairy products in damaged and/or leaking packaging (containers) are not allowed for sale.

When selling milk and dairy products by bottling or by weight, special equipment for slicing and weighing, as well as marked retail equipment (ladles, tongs, scoops, etc.) must be used.

Weighing unpackaged dairy products directly on scales without packaging materials is not permitted.

10. Persons who have passed a mandatory medical examination in accordance with the established procedure are allowed to sell milk and dairy products.

Persons selling milk and dairy products must have special clothing.

4. Safety requirements for raw materials used
for the production (manufacturing) of milk and dairy products

11. Raw milk and raw cream intended for industrial processing are obtained from healthy animals of individual donors or kept in economic entities free from infectious diseases in accordance with the legislation of the Republic of Kazakhstan in the field of veterinary medicine.

Footnote. Clause 11 as amended by the Decree of the Government of the Republic of Kazakhstan dated March 20, 2009 No. 371 (the order of enforcement see clause 2).

12. Conditions for keeping, feeding and milking animals, monitoring the condition of animals, technological processes for the production of raw milk, including collection, cooling, storage and transportation of raw milk must comply with the requirements established by veterinary-sanitary and sanitary-epidemiological rules and regulations.

13. Raw milk must be filtered (purified) and cooled in business entities to a temperature (4 + 2) 0 C no later than 2 hours after milking.

Raw milk may be stored at the manufacturer (manufacturer) for no more than 24 hours at a temperature (4 + 2) 0 C, taking into account the time for its transportation to the place of processing.

14. During transportation to the processing site and until the start of processing, the temperature of raw milk should not exceed 8 0 C.

It is not allowed to mix raw milk received for processing with milk already in storage at the processing enterprise.

It is allowed to store (reserve) raw milk with processors, except for milk previously stored with producers (manufacturers) of raw milk:

1) cooled to a temperature of 4 0 C - no more than 6 hours;

2) cooled to a temperature of 6 0 C - no more than 4 hours.

Raw milk that does not meet the established temperature requirements upon acceptance is subject to immediate processing.

15. Raw milk obtained from cows in the first seven days after calving (receipt of offspring) and in the last five days before launch, and also not suitable for heat treatment due to high titratable acidity, defined in regulatory documents, acceptance for cannot be processed into dairy or milk-containing products.

Raw milk that does not have a veterinary certificate is not subject to acceptance.

16. Storage (reservation) of raw milk, including heat-treated milk before processing, is carried out in separate labeled containers intended for raw milk.

17. The suitability of raw milk for industrial processing from healthy animals from economic entities unaffected by infectious diseases is confirmed by a veterinary certificate and laboratory studies of the effectiveness of heat treatment, characterized by the absence of peroxidase.

For business entities that are vulnerable to infectious diseases, the accompanying document accompanying the raw milk must include a note about the heat treatment performed, indicating the temperature and time of treatment.

18. The level of toxic elements, mycotoxins, antibiotics, inhibitory substances, pesticides, radionuclides, as well as microorganisms and somatic cells in raw milk and raw cream should not exceed the maximum permissible levels (standards) established by veterinary-sanitary and sanitary-epidemiological regulations norms and rules.

Raw milk and raw cream are not allowed to contain residual amounts of detergents, disinfectants, or neutralizing agents.

Footnote. Clause 18 as amended by the Decree of the Government of the Republic of Kazakhstan dated March 20, 2009 No. 371 (the order of enforcement see clause 2).

19. Raw milk, raw cream, non-dairy components, food additives, and technological means used in production are subject to input control. Their storage and preparation for the production of milk and dairy products is carried out under conditions that exclude contamination to ensure the safety of processed products for human life and health.

Water used for technological purposes must meet the requirements established for the safety of drinking water.

Footnote. Clause 19 as amended by the Decree of the Government of the Republic of Kazakhstan dated March 20, 2009 No. 371 (the order of enforcement see clause 2).

5. Safety requirements for starter cultures and probiotic cultures

20. The safety of starter cultures and (or) probiotic cultures is ensured by their producers (manufacturers), and production starter cultures prepared from them - by a set of technical requirements for premises (their location in the production chain, composition and condition) and equipment (type and condition), as well as organizational and technical measures (technological production modes and production control programs) and compliance with the requirements of sanitary and epidemiological rules and regulations.

21. The storage and use of starter cultures and (or) probiotic cultures from opened and (or) damaged packaging (containers) and with an expired expiration date is prohibited.

Each batch of starter cultures and (or) probiotic cultures intended for the preparation of industrial starter cultures used in the production of milk and dairy products must be accompanied by documents of the established form.

22. Quality control of starters and (or) probiotic cultures during their manufacture and the preparation of production starters and activated bacterial concentrates from them is carried out at all stages of the production cycle by specially trained and periodically certified personnel.

23. The process of preparing starter cultures and (or) probiotic cultures (including the restoration of dry nutrient media or powdered milk, pasteurization and (or) sterilization, cooling, fermentation, cultivation and cooling of the starter) is carried out under conditions that ensure food safety.

6. Milk safety requirements and
dairy products in production (manufacturing)

24. During the production process (manufacturing), the technological premises must provide the required level of lighting, microclimate, noise, vibration and the content of harmful substances in the air of the working area in accordance with approved sanitary and hygienic standards.

25. To prevent contamination of milk and dairy products in technological premises, the use of tobacco products, chewing gum and the consumption of food products, the storage of medical kits and personal property, and the wearing of jewelry and costume jewelry by personnel are not permitted.

Medical first aid kits can be placed in the vestibules of technological rooms and areas or in utility rooms.

During the production (manufacturing) of milk and dairy products, strict control is exercised over the compliance of personnel with personal hygiene rules, especially with regard to washing hands before work, after breaks in work and using the toilet.

In technological premises for the production (manufacturing) of milk and dairy products, the presence of rodents and insects (including flies, cockroaches) is not allowed.

The presence of birds and animals is not allowed on the territory of the production (manufacturing) facility for milk and dairy products.

26. Determination of the maximum permissible level of harmful substances in the air of the working area is established individually for each production (manufacturing) facility, depending on the types of dairy products produced and the characteristics of technological processes in accordance with sanitary and hygienic standards.

The concentration of harmful substances in the supply air of ventilation, air conditioning, and air heating systems should not exceed 30% of the maximum permissible concentration. If dust is a harmful factor, then it is necessary to provide for cleaning the supply air.

27. Technological equipment intended for the production (manufacturing) of milk and dairy products, including milking equipment, must be made of materials intended for contact with milk and dairy products and comply with safety standards provided for by legislation in the field of machine safety and equipment.

28. Critical points in the production of milk and dairy products, in which there is the greatest likelihood of risk of contamination, are the following technological processes: whipping, reconstitution, addition of ingredients, concentration, normalization, enrichment, purification, melting, recombining, coagulation, thickening, churning, fermentation, ripening, drying, heat treatment, packaging, packaging, storage, and other special technological processes depending on the specifics of production and the type of dairy products being manufactured. These processes must be carried out in compliance with the regimes and conditions established by regulatory and technical documents to prevent secondary contamination of raw materials and semi-finished products.

Production and process equipment must be designed in such a way as to ensure free access for operating personnel for work (maintenance, cleaning and degreasing).

Footnote. Clause 28 as amended by the Decree of the Government of the Republic of Kazakhstan dated March 20, 2009 No. 371 (the order of enforcement see clause 2).

29. Equipment used for the production (manufacturing), heat treatment, cooling and storage of milk and dairy products must ensure that the required temperatures are achieved and maintained as quickly as possible to ensure the production (manufacturing) of safe products.

The equipment is provided with means of measuring and monitoring temperature, humidity, air flow and other characteristics in accordance with the national standards of the Republic of Kazakhstan, which may adversely affect the safety or suitability of milk and dairy products for their intended use. Measuring instruments must be checked and (or) certified in the prescribed manner and entered into the register of measuring instruments approved for use on the territory of the Republic of Kazakhstan.

Milk purification equipment should be made of corrosion-resistant materials and designed to be easy to clean.

Installations for milk purification, preparation of auxiliary raw materials, processing, packaging of products that are not part of complex technological lines, in order to prevent contamination, are located in rooms isolated from each other, as well as separately from warehouses.

Footnote. Clause 29 as amended by the Decree of the Government of the Republic of Kazakhstan dated March 20, 2009 No. 371 (the order of enforcement see clause 2); dated July 23, 2013 No. 735.

30. The safety of production processes is guaranteed by constant monitoring of their compliance, including the temperature regime of production (manufacturing) and sale of finished dairy products.

31. To ensure safety, industrial sterility and extend shelf life, milk and dairy products are subjected to heat treatment, including thermization, pasteurization, sterilization, ultra-pasteurization or ultra-high temperature treatment.

Thermization of milk and dairy products is carried out at temperatures from 60 0 C to 68 0 C, followed by holding for up to 30 seconds.

Pasteurization of milk and dairy products (low temperature, high temperature) is carried out under various modes (temperature/time) in the temperature range from 63 0 C to 100 0 C with holding for a period of time, ensuring a reduction in the number of any pathogenic microorganisms in milk and its processed products to levels , in which they do not harm human health.

Low-temperature pasteurization of milk and dairy products is carried out at a temperature not exceeding 76 0 C and is accompanied by inactivation of alkaline phosphatase.

High-temperature pasteurization of milk and dairy products is carried out in the temperature range from 77 0 C to 125 0 C and is accompanied by inactivation of alkaline phosphatase and peroxidase.

Sterilization of milk and dairy products is carried out in hermetically sealed consumer packaging (containers) at temperatures above 100 0 C with a holding period that ensures that the product meets the requirements of industrial sterility.

Ultrapasteurization of milk and liquid dairy products during its processing is carried out at a temperature of 125 0 C - 138 0 C with a holding time of at least 5 seconds, ensuring:

1) during subsequent aseptic packaging - product compliance with the requirements of industrial sterility;

2) with subsequent non-aseptic packaging - a significant reduction in the residual microflora of the product and an increase in shelf life.

Ultra-high temperature processing of milk and dairy products is carried out in a flow in a closed system at temperatures of 135 0 C - 140 0 C by contact with a heated surface or direct mixing of sterile steam with the product for at least 2 seconds.

32. The frequency and methods of monitoring the effectiveness of special technological processes to ensure the safety of specific types of products are established in the production control program.

Methods used to control the heat treatment of milk and dairy products must ensure the achievement of a given level of safety of the finished dairy product.

Cooling of milk and processed dairy products subject to heat treatment is carried out to a temperature not exceeding 4 0 C + 2 0 C.

Footnote. Clause 32 as amended by the Decree of the Government of the Republic of Kazakhstan dated March 20, 2009 No. 371 (the order of enforcement see clause 2).

7. Safety requirements for finished dairy products

33. The safety of milk and dairy products is ensured by complying with the requirements for production processes, conducting veterinary, sanitary and sanitary-epidemiological control during the production (manufacturing) and circulation of milk and dairy products.

Requirements for the safety and shelf life of milk and dairy products are established by regulatory and technical documents during its development (creation).

Footnote. Clause 33 as amended by the Decree of the Government of the Republic of Kazakhstan dated March 20, 2009 No. 371 (the order of enforcement see clause 2).

35. The content of microorganisms in raw milk, raw cream, milk and dairy products intended for sale is not allowed above the level established by sanitary and epidemiological rules and regulations.

Footnote. Clause 35 as amended by the Decree of the Government of the Republic of Kazakhstan dated March 20, 2009 No. 371 (the order of enforcement see clause 2).

36. The presence of phosphatase and (or) peroxidase is not allowed in finished dairy products.

37. Excluded by Decree of the Government of the Republic of Kazakhstan dated November 15, 2010 No. 1201 (shall be enforced after twelve months from the date of the first official publication).

38. The temperature during the release of finished dairy products, which ensures the prevention of the risk of premature spoilage, should be set taking into account the period of sale of finished dairy products in accordance with hygienic standards and regulatory documents for specific types of dairy products.

39. The determination of safety indicators for mixed dairy products is carried out based on the main type(s) of raw materials, both in terms of mass fraction and permissible levels of standardized contaminants.

40. Excluded by Decree of the Government of the Republic of Kazakhstan dated March 20, 2009 No. 371 (the order of enforcement see clause 2).
41. Excluded by Decree of the Government of the Republic of Kazakhstan dated March 20, 2009 No. 371 (the order of enforcement see clause 2).

42. Enrichment of milk and dairy products with food additives and vitamins is carried out in accordance with the law

Enrichment should not reduce the consumer properties of products, including reducing the level of content and digestibility of other nutrients contained in them and affect their safety.

Footnote. Clause 42 as amended by the Decree of the Government of the Republic of Kazakhstan dated March 20, 2009 No. 371 (the order of enforcement see clause 2).

43. When fortifying dairy products with vitamins and food additives, it is necessary to take into account the possibility of chemical interaction of fortifying additives with each other and with the components of the fortified product and select such combinations, forms, methods and sequence of application that ensure their maximum safety during the circulation of fortified products.

44. To enrich dairy products with probiotic microorganisms, it is allowed to use strains deposited in official collections of cultures, the probiotic properties of which have been confirmed in the manner established by the legislation of the Republic of Kazakhstan in the field of food safety.

45. Environmentally friendly milk and dairy products must not contain genetically modified objects, and in terms of the level of contaminants, microorganisms, toxic elements, radionuclides, pesticides, mycotoxins, they must comply with environmental standards approved in the prescribed manner.

8. Safety requirements for buildings and structures used
in the production (manufacturing) of milk and dairy products

46. ​​The buildings and adjacent territory of the facility for the procurement and production (manufacturing) of milk and dairy products are operated in compliance with the requirements of veterinary, sanitary and sanitary-epidemiological rules and regulations.

Footnote. Clause 46 as amended by the Decree of the Government of the Republic of Kazakhstan dated March 20, 2009 No. 371 (the order of enforcement see clause 2).

47. Starters and probiotic cultures used in the production of dairy products must be manufactured at specialized enterprises in accordance with regulatory and technical documentation.

The preparation of industrial starter cultures and (or) probiotic cultures is carried out in a specially designated and appropriately organized starter department, which must meet the following requirements:

1) located in the same production building with the main consumer workshops, in a room isolated from the production workshops;

2) have separate premises in which conditions are created and maintained that ensure the protection of starter cultures and cultures from contamination by microorganisms, bacteriophages and other pollutants;

3) have supply and exhaust ventilation and (or) another effective air purification and treatment system.

48. The installations of the enterprise’s sewerage system must meet the requirements of construction and sanitary-epidemiological rules and regulations.

To dispose of industrial and household wastewater, organizations must be connected to the city sewer system or have an independent sewer system and treatment facilities with the release of waste water into a water body.

It is not allowed to discharge industrial, domestic and storm water into open water bodies without appropriate treatment.

Discharging fecal and contaminated industrial wastewater into absorption wells and boreholes is prohibited.

Treatment facilities at pumping stations and other wastewater installations must be kept in good repair, clean and not a source of water, soil and air pollution.

49. Production (manufacturing) facilities must be located away from:

1) objects of environmental pollution and industrial activity that pose a threat of contamination of milk and dairy products;

2) regions prone to flooding, unless sufficient precautions have been taken;

3) areas prone to pest invasion;

4) areas where production (manufacturing) waste, solid or liquid, cannot be effectively removed.

The internal layout and layout of an enterprise producing (manufacturing) milk and dairy products should not allow cross-movement of raw materials and finished dairy products.

In areas of potential cross-contamination, operations should be separated by physical or other effective means.

Buildings and production facilities must be designed to manage the flow from raw materials to the final product.

9. Requirements for the safety of milk and dairy products
during its storage and transportation

50. In premises intended for storing milk and dairy products, joint storage of non-food materials, waste, food products and raw materials not related to the production (manufacturing) of dairy products is prohibited.

The storage of milk and dairy products is carried out during the shelf life under conditions that ensure the safety of the products in accordance with the safety indicators established by the veterinary-sanitary and sanitary-epidemiological rules and regulations and these technical regulations.

Footnote. Clause 50 as amended by the Decree of the Government of the Republic of Kazakhstan dated March 20, 2009 No. 371 (the order of enforcement see clause 2).

51. When transporting milk and dairy products, conditions must be observed to prevent their contamination and spoilage.

Milk and dairy products, with the exception of dry and concentrated dairy products, are perishable products and are subject to transportation in compliance with the requirements established by the legislation of the Republic of Kazakhstan in the field of food safety.

To transport milk and dairy products, special vehicles must be used (isothermal bodies without cold, refrigerated bodies, refrigerators) that meet the requirements of sanitary and epidemiological rules and regulations and have sanitary passports issued in the prescribed manner.

If the conditions of transportation or storage of milk and dairy products are violated, the milk and dairy products are sent for veterinary-sanitary and sanitary-epidemiological examination, based on the results of which their further use is determined.

During transportation, milk and dairy products must be accompanied by documents confirming their origin, safety, storage conditions and shelf life.

Footnote. Clause 51 as amended by the Decree of the Government of the Republic of Kazakhstan dated March 20, 2009 No. 371 (the order of enforcement see clause 2); dated November 15, 2010 No. 1201 (shall be enforced after twelve months from the date of the first official publication).

10. Requirements for the safety of milk and dairy products
when disposing of it

52. Milk and dairy products that are recognized as low-quality and dangerous for the following reasons are subject to disposal:

1) do not comply with the requirements of these technical regulations;

2) have obvious signs of poor quality;

3) do not have documents from the manufacturer (manufacturer) or supplier confirming their origin, quality and safety;

4) do not have markings containing information provided for by the legislation of the Republic of Kazakhstan on food safety;

5) the expiration date has not been established or has expired;

6) pose a danger of the occurrence and spread of diseases or poisoning of people and animals, a direct threat to the life and health of humans and animals and a threat of environmental pollution.

Footnote. Clause 52 as amended by the Decree of the Government of the Republic of Kazakhstan dated March 20, 2009 No. 371 (the order of enforcement see clause 2).

53. Disposal of milk and dairy products is carried out by the producer (manufacturer) or seller of milk and dairy products in any technically accessible and reliable way, excluding the possibility of their use for their original purpose with mandatory compliance with sanitary and epidemiological rules and regulations.

11. Requirements for the safety of packaging (containers) and labeling
milk and dairy products

54. All types of packaging materials and specialized transport used for packaging and transportation of milk and dairy products must be permitted in the prescribed manner for contact with dairy products.

The packaging must be sealed and exclude the possibility of any contamination, ensure the safety of products during transportation, storage and sale within the established guaranteed shelf life and (or) shelf life.

Reusable packaging (container) must be durable and (or) repairable, easy to clean and disinfect.

In cases where packaging (container) or packaged milk and dairy products may cause difficulties or potential danger when opening and (or) removing packaged products, including or exclusively for certain categories of users (children, pensioners, disabled people), attention must be paid on the:

1) the presence of easy-to-understand opening instructions placed on the packaging (container);

2) the availability of additional means if it is impossible to open the packaging (container) solely with the help of hands;

3) the ability to safely open packaged milk and dairy products.

55. Labeling of milk and dairy products is carried out in accordance with the requirements of the Technical Regulations “Requirements for packaging, marking, labeling and their correct application”, as well as this section.

Milk and (or) dairy products sold, including non-industrial production, are accompanied by information for consumers about the place of production of these products (address), their name and date of production, and the need for mandatory boiling of milk.

The name "milk" and the names used to designate dairy products may be used together with one or more terms to designate complex products in which no element replaces or is intended to replace any component of milk or in which milk or dairy products is an essential part due to the amount used or the effect produced, characteristic of that product.

The name of the dairy product is accompanied by information about its distinctive properties, physical condition or special processing (if any), features of the composition of dairy components and non-dairy raw materials or the composition of the starter in accordance with the current regulatory document for a specific type of product.

When labeling milk-containing and fermented products, in their names the concept “milk-containing” or the concept “fermented” can be replaced by concepts that characterize the production technology of such products, for example “kefir”, “yogurt”, “sour cream”, “curd”, etc.

Information about the partial use of dry milk products, with the exception of cases of use of dry milk products for normalization purposes, is placed along with information about the components of the finished product in the form of the inscription: “Manufactured using dry milk (cream, whey).”

On the labels of packages (containers), after the word “milk”, the type of farm animal (with the exception of cows) from which the milk was obtained is indicated. If a dairy product is made from concentrated or condensed milk, or whole milk powder or skimmed milk powder, the following words are indicated on the front side of the package: “reconstituted from concentrated milk”, “reconstituted from condensed milk”, “reconstituted from whole milk powder” " and "reconstituted from skimmed milk powder." In this case, the name of the product and the indicated inscriptions must be in the same font size.

In information on nutritional value for milk-containing products, the mass fraction of fat also indicates the mass fraction of milk fat as a percentage of the fat phase.

Footnote. Clause 55 as amended by the Decree of the Government of the Republic of Kazakhstan dated March 20, 2009 No. 371 (the order of enforcement see clause 2); as amended by the Decree of the Government of the Republic of Kazakhstan dated January 25, 2010 No. 21 (the order of enforcement see clause 2).

56. When labeling milk and dairy products, the following is not allowed:

1) in the names of products that are not dairy composite products, milk or dairy products, the use of concepts established by these technical regulations, including words included in these names, their various combinations in the brand names of manufacturers when labeling such products, on their labels, for advertising or other purposes that may mislead consumers;

2) use of the concepts “milk” or “whole milk”, including in the brand names of manufacturers, when labeling reconstituted milk, on the labels of such a product, for advertising or other purposes that may mislead consumers;

3) the use of the concept “butter”, including in the brand names of manufacturers, when labeling butter pastes and creamy-vegetable spreads, on the labels of such products, for advertising or other purposes that may mislead consumers;

4) the use of the concept of “ghee”, including in the brand names of manufacturers, when labeling a mixture of melted butter and vegetable, on the labels of such a product, for advertising or other purposes that may mislead consumers;

5) the use of the concepts “milk”, “creamy”, “seal” when labeling ice cream that contains vegetable fat.

Footnote. Clause 56 as amended by the Decree of the Government of the Republic of Kazakhstan dated March 20, 2009 No. 371 (the order of enforcement see clause 2).

12. Presumption of conformity

Footnote. Section 12 was excluded by Decree of the Government of the Republic of Kazakhstan dated January 25, 2010 No. 21 (the order of enforcement see clause 2).

13. Confirmation of conformity

58. Excluded by Decree of the Government of the Republic of Kazakhstan dated March 20, 2009 No. 371 (the order of enforcement see clause 2).

59. Milk and dairy products included in commodity items 0402, 0405 and 0406 of the Commodity Nomenclature of Foreign Economic Activity of the Republic of Kazakhstan, sold on the territory of the Republic of Kazakhstan, are subject to mandatory confirmation of compliance with the requirements of these technical regulations in accordance with Decree of the Government of the Republic of Kazakhstan dated February 4, 2008 No. 90 “On approval of the technical regulations "Procedures for confirming conformity".

Footnote. Clause 59 as amended by the Decree of the Government of the Republic of Kazakhstan dated January 25, 2010 No. 21 (the order of enforcement see clause 2).
60. Excluded by Decree of the Government of the Republic of Kazakhstan dated January 25, 2010 No. 21 (the order of enforcement see clause 2).
61. Excluded by Decree of the Government of the Republic of Kazakhstan dated January 25, 2010 No. 21 (the order of enforcement see clause 2).
62. Excluded by Decree of the Government of the Republic of Kazakhstan dated January 25, 2010 No. 21 (the order of enforcement see clause 2).

14. List of harmonized standards

Footnote. Section 14 was excluded by the Decree of the Government of the Republic of Kazakhstan dated January 25, 2010 No. 21 (the order of enforcement see clause 2).

15. Terms and conditions of implementation

66. These technical regulations come into force six months from the date of the first official publication.

67. From the moment of entry into force of these technical regulations, regulatory legal acts and normative and technical documentation in force on the territory of the Republic of Kazakhstan, until they are brought into compliance with these technical regulations, are applied to the extent that does not contradict these technical regulations.

RCPI note!
Those. the regulations are to be supplemented with an appendix in accordance with the Decree of the Government of the Republic of Kazakhstan dated April 28, 2011 No. 451 (to be brought into force six months from the date of the first official publication).

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types of products covered by
technical regulations

Footnote. Appendix 1 was excluded by Decree of the Government of the Republic of Kazakhstan dated March 20, 2009 No. 371 (the order of enforcement see clause 2).

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harmonized standards

Footnote. Appendix 2 was excluded by Decree of the Government of the Republic of Kazakhstan dated March 20, 2009 No. 371 (the order of enforcement see clause 2).

List of technical regulation objects for which
This Technical Regulation establishes mandatory
for application and fulfillment of safety requirements

Footnote. The technical regulations are supplemented by an appendix in accordance with the Decree of the Government of the Republic of Kazakhstan dated April 28, 2011 No. 451 (to be brought into force six months from the date of the first official publication).

	Position name	HS code
	Milk and cream, uncondensed and unadded
	In primary packages, the net volume is no more than
	Others
	No more than 3%:
	more than 2 l:
	Milk in primary packages, net
	Others
	Others
	More than 3%:
	In primary packages, the net volume is not more than 2 l:
	Milk in primary packaging net volume not more than 0.35 l, for children
	Others
	Others
	No more than 21%:
	In primary packages, the net volume is not
	Others
	More than 21%, but not more than 45%:
	In primary packages, the net volume is not
	Others
	More than 45%:
	In primary packages, the net volume is not
	Others
	Milk and cream, condensed or containing sugar or other sweeteners:
	sweeteners:
	more than 2.5 kg
	Others
	Others:
	In primary packages the net weight is not more than 2.5 kg
	Others
	In powder, granules or other solid forms,
	No added sugar or other sweeteners:
	more than 2.5 kg
	Others:
	With a fat content of no more than 11 wt.%
	With a fat content of more than 11 wt.%, but not more than 27 wt.%
	In primary packages the net weight is not more than 2.5 kg
	Others
	Others:
	Special purpose milk for infants, in sealed packaging net weight not more than 500 g, with fat content more than 10 wt.%
	Others:
	In primary packages in net weight no more than 2.5 kg
	Others
	In primary packages the net weight is not more than 2.5 kg
	Others
	No added sugar or other sweeteners:
	In primary packages the net weight is not more than 2.5 kg
	Others
	more than 10 wt.%:
	In primary packages the net weight is not more than 2.5 kg
	Others
	more than 45 wt.%:
	In primary packages the net weight is not more than 2.5 kg
	Others
	In primary packages the net weight is not more than 2.5 kg
	Others
	Others:
	In primary packages the net weight is not more than 2.5 kg
	Others
	more than 45 wt.%:
	In primary packages the net weight is not more than 2.5 kg
	Others
	In primary packages the net weight is not more than 2.5 kg
	Others
	Buttermilk, curdled milk and cream, yogurt, kefir and other fermented or fermented milk and cream, condensed or uncondensed, with sweeteners, flavored with or without additives, with or without
	adding fruits, nuts or cocoa:
	No more than 3 wt.%
	More than 6 wt.%
	Other, with fat content:
	No more than 3 wt.%
	More than 3 wt.%, but not more than 6 wt.%
	More than 6 wt.%
	No more than 1.5 wt.%
	More than 27 wt.%
	Other, containing milk fat:
	No more than 3 wt.%
	More than 3 wt.%, but not more than 6 wt.%
	More than 6 wt.%
	Without flavoring additives and without adding fruits, nuts or cocoa:
	In powder, granules or other solid
	sweeteners, containing fat:
	No more than 1.5 wt.%
	More than 27 wt.%
	No more than 1.5 wt.%
	More than 27 wt.%
	Others:
	No added sugar or other sweeteners, containing fat:
	No more than 3 wt.%:
	Kefir:
	volume no more than 0.35 l, for baby food
	Other
	Others
	More than 3 wt.%, but not more than 6 wt.%:
	Kefir:
	In primary packaging, net volume no more than 0.35 l, for baby food
	Other
	Others
	More than 6 wt.%
	Others, with fat content:
	No more than 3 wt.%
	More than 3 wt.%, but not more than 6 wt.%
	More than 6 wt.%
	With flavoring additives or with adding fruits, nuts or cocoa:
	In powder, granules or other solid
	No more than 1.5 wt.%
	More than 1.5 wt.%, but not more than 27 wt.%
	More than 27 wt.%
	Others containing milk fat:
	No more than 3 wt.%
	More than 3 wt.%, but not more than 6 wt.%
	More than 6 wt.%
	Whey, condensed or uncondensed, with with or without added sugar or other sweeteners; natural products milk components, with or without added adding sugar or other sweeteners substances not elsewhere specified or included:
	Whey and modified whey whey, condensed or uncondensed, with with or without added sugar or other sweeteners:
	In powder, granules or other solid
	No added sugar or other sweeteners, containing protein
	No more than 1.5 wt.%
	More than 1.5 wt.%, but not more than 27 wt.%
	More than 27 wt.%
	No more than 1.5 wt.%
	More than 1.5 wt.%, but not more than 27 wt.%
	More than 27 wt.%
	nitrogen x 6.38):
	Not more than 15 wt.% and with fat content:
	No more than 1.5 wt.%
	More than 1.5 wt.%, but not more than 27 wt.%
	More than 27 wt.%
	More than 15 wt.% and with fat content:
	No more than 1.5 wt.%
	More than 1.5 wt.%, but not more than 27 wt.%
	More than 27 wt.%
	Others:
	No added sugar or other sweeteners and protein content
	Not more than 15 wt.% and with fat content:
	No more than 1.5 wt.%
	More than 1.5 wt.%, but not more than 27 wt.%
	More than 27 wt.%
	More than 15 wt.% and with fat content:
	No more than 1.5 wt.%
	More than 1.5 wt.%, but not more than 27 wt.%
	More than 1.5 wt.%, but not more than 27 wt.%
	More than 27 wt.%
	Others, containing protein (content nitrogen x 6.38):
	Not more than 15 wt.% and with fat content:
	No more than 1.5 wt.%
	More than 1.5 wt.%, but not more than 27 wt.%
	More than 27 wt.%
	More than 15 wt.% and with fat content:
	No more than 1.5 wt.%
	More than 1.5 wt.%, but not more than 27 wt.%
	More than 27 wt.%
	No added sugar or other sweeteners, containing fat:
	No more than 1.5 wt.%
	More than 1.5 wt.%, but not more than 27 wt.%
	More than 27 wt.%
	Others, with fat content:
	No more than 1.5 wt.%
	More than 1.5 wt.%, but not more than 27 wt.%
	More than 27 wt.%
	Butter and other fats and oils, made from milk; milk pastes:
	Butter:
	Natural butter:
	In primary packages the net weight is not more than 1 kg
	Other
	Recombined oil
	Whey oil
	Other
	Milk pastes:
	less than 60 wt.%
	more than 75 wt.%
	Others
	Cheeses and cottage cheese:
	Young cheeses (unripe or unripened), including whey-albumin cheeses and cottage cheese:
	Cottage cheese:
	In primary packages the net weight is not more than 200 g, for baby food
	Other
	Others
	Others
	Grated cheeses or powdered cheeses, all varieties:
	Glar cheese (also called "Shabziger"), made from skim milk with
	Others
	Processed cheeses, ungrated or not powdered:
	In the production of which only cheeses Emmenthaler, Gruyère and Appenzeller and which may be included as an additional ingredient Glare cheese (also called "Shabziger"); packaged for retail sale, with
	Others:
	Not more than 48 wt.%
	More than 48 wt.%
	Blue and other cheeses containing veins obtained using Penicillium roqueforti:
	Roquefort
	Gorgonzola
	Others
	Other cheeses:
	For the production of processed cheeses
	Others:
	Emmenthaler
	Gruyères, Sbrienz
	Bergkase, Appenzeller
	Friborg cheese, Vacherin Mont d'Eau and Tête de
	Glar cheese (also called "Shabziger"), made from skim milk with adding finely ground aromatic herbs
	Cheddar
	Tilsit
	Buttercase
	Caciocavallo
	From sheep's milk or buffalo milk in containers containing brine or in wineskins made from sheep or goat skin
	Others
	Kefalotyri
	Finland
	Jaarlsberg
	Others:
	Cheeses made from sheep's milk or milk buffaloes in containers containing brine, or in sheepskin or goatskin wineskins
	Others:
	With a fat content of no more than 40 wt.%
	Not more than 47 wt.%:
	Grana Padano, Parmigiano Reggiano
	Fiore Sardo, Pecorino
	Others
	More than 47 wt.%, but not more than 72 wt.%:
	Provolone
	Asiago, Caciocavallo, Montasio, Ragusano
	Danbo, Fontal, Fontina, Finbo, Avarti, Maribo, Samso
	Gouda
	Esrom, Italico, Cairnham, St. Necterre, Saint-Paulin, Taleggio
	Cantal, Cheshire, Wensleydale, Lancashire, Double Gloucester, Blarney, Colby, Monterey
	Camembert
	Bree
	Kefalograviera, Kasseri
	Other cheeses with a moisture content of fat-free substance:
	More than 47 wt.%, but not more
	More than 52 wt.%, but not more
	More than 62 wt.%, but not more
	More than 72 wt.%
	Others
	Margarine; mixtures suitable for human consumption or prepared products of animals or vegetables fats or oils or fractions of various fats or oils of this group, except edible fats or oils or their fractions of heading 1516:
	Margarine, excluding liquid margarine:
	wt.% milk fat
	Other
	wt.% milk fat
	Others:
	Fixed vegetable oils, liquid, mixed
	Edible mixtures or finished products used as lubricants
	Others
	Ice cream
	less than 3 wt.% milk fat
	3 wt.% or more but less than 7 wt.%
	7 wt.% or more
	processed cheeses

Milk contains all the substances necessary for human life. It contains proteins, milk fat, milk sugar, mineral salts, vitamins, enzymes, etc.

Milk proteins (casein, albumin, globulin) are almost completely absorbed by the body. Protein in milk is 3.5%.

The high nutritional and biological value of milk is primarily due to the proteins it contains, which are characterized by an optimal amino acid composition.

Milk fat breaks down easily and emulsifies well. Fat in milk is from 3.0 to 6%, it has a low melting point (27-34°C), so it is also easily digestible.

Milk sugar (lactose) gives milk a sweetish taste; lactose is necessary for the normal functioning of the heart, kidneys, and liver.

Under the action of enzymes, lactose is fermented and lactic acid is formed. This property of lactose is used to produce fermented milk products - yogurt, kefir, sour cream, cottage cheese, etc.

Milk and dairy products are the most important sources of calcium, which is contained in an optimal ratio with phosphorus, which determines the efficiency of their absorption. Milk contains microelements - zinc, iodine, cobalt, fluorine, tin, etc.

Milk contains a fairly large amount of vitamins, the content of which increases in the spring and summer.

The milk of goats, sheep, deer, and mares is used for food; Mostly cow milk goes on sale.

The range of milk based on manufacturing technology, type of additives and purpose is divided into pasteurized, pasteurized with fillers, sterilized and milk for young children.

Depending on the fat content, pasteurized milk is produced in an assortment - low-fat - 1.5%, 2.5%, 3.2%, 3.5%, 6.0%, baked - 1.5%, 4%, 6% ; protein (with high protein content) - 1.0%, 2.5%; fortified (with vitamin C)—low-fat: 2.5%, 3.2% fat.

Sterilized milk is processed at temperatures above 100°C; pasteurized is processed at a temperature of 85-100°C. Sterilized and pasteurized milk is shelf stable and sanitary and hygienic safe.

Depending on the mass fraction of fat, milk is divided into:

high-fat (7.2; 7.5; 8.0; 8.5; 9.0; 9.5);

fat (4.7; 5.0; 5.5; 6.0; 6.5; 7.0);

classic (2.7; 3.0; 3.2; 3.5; 4.0; 9.5);

low fat (1.2; 1.5; 2.0; 2.5);

low fat; low-fat (0.3; 0.5; 1.0).

Baked milk is milk with a mass fraction of fat of 4% and 6%, subjected to prolonged heat treatment at high temperatures.

Protein milk - milk with a fat mass fraction of 1%, 2.5%; powdered milk or condensed whole milk is added to normalized milk.

Milk for young children - ionite, vitalact D.M., sterilized mixtures “Malysh”, “Malyutka”. In ion exchange milk, calcium and magnesium ions are replaced by potassium and sodium ions, thereby bringing its composition closer to that of women’s breast milk.

Milk with fillers is produced with the addition of coffee, cocoa, and sugar.

Milk using high-temperature technology - milk is heated for 4-5 seconds (instantly) to 140°C, and then cooled just as quickly. The shelf life of such milk is 120 days without refrigeration.

Quality requirements

Milk should be without sediment, in the form of a homogeneous liquid. The color of milk is white, may have a slightly yellowish tint, baked milk has a creamy tint, low-fat milk has a slightly bluish tint.

The taste and smell are pure, without foreign tastes and odors, baked milk has a pronounced taste of pasteurization.

The standard standardizes physical and chemical indicators: acidity - no more than 21 °T; for protein - no more than 25°T; fat content in%; degree of purity, etc.

The acidity of milk is measured in degrees Turner (°T): the number of millimeters of decinormal alkali solution used to neutralize the acids contained in 100 ml of milk.

Sanitary requirements are imposed on milk, the total content of bacteria and the titer of E. coli are limited.

Milk with rancid, fodder, bitter and other taste defects is not allowed for sale; with a viscous mucous, thick consistency, in contaminated packaging.

Store milk at a temperature of 2-6°C for 36 hours, sterilized at a temperature of 20°C for 10 days. Sterilized milk, packaged in Tetra-Pak and Te-ra Brik Aseptic paper bags, is stored for a longer period at a temperature of 0 to 10°C - up to 6 months.

Milk is a complete food product. Academician I.P. Pavlov wrote: “Among the varieties of human food, milk is in an exceptional position... food prepared by nature itself.”

Easy digestibility is one of the most important properties of milk as a food product. Moreover, milk stimulates the absorption of nutrients from other foods. Milk adds variety to the diet, improves the taste of other products, and has therapeutic and prophylactic properties.

Milk contains more than 120 different components, including 20 amino acids, 64 fatty acids, 40 minerals, 15 vitamins, dozens of enzymes, etc.

The energy value of 1 liter of raw milk is 2797 kJ. One liter of milk satisfies an adult’s daily need for fat, calcium, phosphorus, 53% for protein, 35% for vitamins A, C and thiamine, and 26% for energy.

The quality of milk, like other livestock products, is regulated by uniform requirements for this type of product based on current regulations and standards. Standards help implement organizational, technological, economic and other measures aimed at improving product quality.

Milk produced from the farm must be natural and fresh, full of fat, protein, vitamins and minerals, with a density of at least 1.027 g/cm 3 and meet the requirements of the 1st grade of the State Standard for purity, acidity and bacterial contamination.

Milk should be of uniform consistency, without flakes and sediments, white or slightly yellowish in color, without foreign tastes and odors.

To determine the purity (mechanical contamination) of milk, it is passed through a paper filter and compared with a special standard. Bacterial contamination is determined by reductase test. Microbes in milk secrete the enzyme reductase, which discolors the methylene blue solution. The rate of discoloration is used to judge the degree of microbiological contamination of milk.

Of great importance for the quality of milk is its acidity. Freshly milked milk has a slightly acidic reaction due to the presence of citrate and phosphate salts of calcium. But in unrefrigerated milk, the acidity quickly increases, as lactic acid bacteria multiply in it, fermenting lactose into lactic acid. If milk is not cooled, it will turn sour, as lactic acid curdles the main protein of milk - casein. The acidity of milk is determined in degrees Turner (°T), which shows how many milliliters of decinormal sodium hydroxide were used to titrate 100 ml of milk. For example, if 20 ml were used for titration, then the acidity of the milk is 20°T. At an acidity of 25°T, milk coagulates when boiled, and at 65°T it coagulates without heating.

In the case when a farm supplies milk to the plant with a fat content lower than the base one, the farm is credited with less milk than it delivers. Accordingly, payment for the delivered products is made based on the recalculated amount of milk.

One of the most important indicators of milk quality is its content somatic cells. According to the State Standard, their number should not exceed 500 thousand in 1 ml of milk.

Milk that has been subjected to heat treatment, as well as milk that does not meet the requirements of the 2nd grade, but with an acidity not higher than 21 ° T and not lower than class III for the reductase test and group II for purity, is accepted by factories as non-graded.

It is not allowed to mix milk from sick or suspected sick cows with milk from healthy animals. Such milk is accepted in accordance with sanitary and veterinary rules.

Dairy industry enterprises are prohibited from accepting milk from collective farms, state farms and farmers without submitting certificates from veterinary supervision authorities on the veterinary and sanitary well-being of dairy farms that supply milk.

Milk with an acidity higher than 21°T, as well as milk milked within 7 days after calving, rancid, with a pronounced fodder taste, with the smell of medicine, containing preservatives, pesticides and antibiotics, should not be accepted. When administered intrauderminally, penicillin is excreted in milk for 2 days, streptomycin for 5 days, and monomycin for 7 days. Milk with these defects can be used in animal feed with the permission of veterinarians. Milk containing toxic chemicals must be disposed of.

Monitoring the quality of milk is carried out through systematic studies of its chemical composition and checking its hygienic properties.

XV. Marking with a single sign of product circulation on the market of member states of the Customs Union

XVI. Protective clause

I. Adapted milk formulas

II. Partially adapted milk formulas

III. Sterilized milk and cream

IV. Dairy products

V. Cottage cheese, curd products

VI. Powdered milk for baby food

VII. Pasteurized milk

VIII. Dry and liquid milk drinks for children from 6 months to 3 years

IX. Subsequent mixtures

X. Dry milk porridges

XI. Milk porridges, ready to eat

XIII. Low-lactose and lactose-free products

XIV. High protein powdered milk products

XV. Dry milk based products

II. Cottage cheese, curd mass, curd products, products based on them

IV. Dairy products, milk components, powdered, freeze-dried (milk, cream, fermented milk products, drinks, ice cream mixes, whey, buttermilk, skim milk)

V. Milk protein concentrates, casein, milk sugar, caseinates, milk protein hydrolysates, dry

VI. Cheeses, cheese products: extra-hard, hard, semi-hard, soft, processed, whey-albumin, dry, cheese spreads, sauces

VII. Butter, butter paste from cow's milk, milk fat

VIII. Creamy vegetable spread, creamy vegetable melted mixture

X. Starters (starter and probiotic microorganisms for the production of fermented milk products, cultured butter and cheeses)

XI. Milk-clotting enzyme preparations

XII. Nutrient media for the cultivation of starter and probiotic microflora, dry, milk-based

XIII. Dairy products

1. Adapted milk formulas (dry, liquid, fresh, fermented milk) and products based on partially hydrolyzed proteins for feeding children aged 0 to 6 months

Nutritional value indicators (per 100 ml of ready-to-eat product)

2. Subsequent adapted milk formulas (dry, liquid, fresh and fermented milk) and products based on partially hydrolyzed proteins for feeding children over 6 months of age

Nutritional value indicators (per 100 ml of ready-to-eat product)

3. Adapted milk formulas (dry, liquid, fresh, fermented milk) and products based on partially hydrolyzed proteins for feeding children from 0 to 12 months

Nutritional value indicators (per 100 ml of ready-to-eat product)

4. Subsequent partially adapted milk formulas (dry, liquid, fresh, fermented milk) for feeding children over 6 months of age

Nutritional value indicators (per 100 ml of ready-to-eat product)

5. Complementary feeding products and food products for young children (per 100 ml or 100 g of ready-to-eat product)

6. Fermented milk products, including those with fruit and (or) vegetable components

7. Cottage cheese and products based on it, paste-like dairy products, including those with fruit and (or) vegetable components

8. Powdered milk (per 100 ml of reconstituted product)

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The validity period of the veterinary accompanying document is established depending on the results of veterinary preventive measures in relation to productive farm animals at the place of production of raw milk, raw skim milk, raw cream, but not more than 1 month from the date of issue of such a document.

13. Dairy products moved between the Member States, subject to veterinary control (supervision), imported from third countries or produced in the customs territory of the Customs Union, are accompanied by a veterinary certificate issued by the authorized bodies of the Member States without conducting a veterinary and sanitary examination, which confirms epizootic welfare .

Each batch of milk and dairy products subject to veterinary control (supervision) is imported into the customs territory of the Customs Union in the presence of a veterinary certificate issued by the competent authority of the country of departure.

V. Safety requirements for raw milk, raw skim milk, raw cream

14. For the production of milk processing products, it is not allowed to use raw milk obtained during the first 7 days after the day of calving of animals, within 5 days before the day of their launch (before calving), from sick animals and animals in quarantine.

15. The mass fraction of dry fat-free substances in raw cow's milk must be at least 8.2 percent.

16. Levels of potentially hazardous substances in raw milk, raw skim milk, raw cream should not exceed the permissible levels established in applications No. 1-4

To technical regulations of the Customs Union "On the safety of food products" (TR CU 021/2011) and in Appendix No. 4 to these technical regulations.

17. The levels of microorganisms and somatic cells in raw milk, raw skim milk, raw cream should not exceed the permissible levels established in Appendix No. 5 to these technical regulations.

18. Identification indicators for raw cow's milk, raw milk from other types of farm animals and raw cream from cow's milk are established in Appendices No. 6 and 7 to these technical regulations.

VI. Safety requirements for the production, storage, transportation, sale and disposal of raw milk, raw skim milk, raw cream

19. Processes used in the production of raw milk, raw skim milk, raw cream, including the conditions of keeping, feeding, milking farm animals, conditions for collecting, cooling and storing raw milk, raw skim milk, raw cream, must ensure their compliance with the requirements of these technical regulations, as well as the requirements of other technical regulations of the Customs Union, which apply to them.

20. Raw milk after milking farm animals must be cleaned and cooled to a temperature of 4 °C 2 °C for no more than 2 hours.

21. Before the start of industrial processing, storage of raw milk, raw

skim milk (including the storage period of raw milk used for separation)

at a temperature of 4 °C 2 °C, raw cream - at a temperature not exceeding 8 °C for no more than 36 hours (including transportation time).

Before the start of industrial processing, it is allowed to store raw milk, raw skim milk (including the period of storage of raw milk used for separation),

raw cream intended for the manufacture of baby food products for young children, at a temperature of 4 °C 2 °C for no more than 24 hours (including transportation time).

22. Preliminary heat treatment of raw milk, raw skim milk, raw cream, including pasteurization, by the manufacturer is allowed in the following cases:

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a) acidity of raw milk, raw skim milk from 19 °T to 21 °T, acidity of raw cream from 17 °T to 19 °T;

b) storage of raw milk, raw skim milk, raw cream for more than 6 hours without refrigeration;

c) transportation of raw milk, raw skim milk, raw cream, the duration of which exceeds the permissible storage period, but not more than 25 percent;

d) the presence of an appropriate order from the authorized bodies of the Member States in the field of veterinary control (supervision).

23. When using preliminary heat treatment of raw milk, raw skim milk, raw cream, including pasteurization, heat treatment modes (temperature, period) are indicated in the shipping documentation for raw milk, raw skim milk, raw cream.

24. When producing raw milk, raw skim milk, and raw cream, agricultural producers must use equipment and materials that meet the requirements for the safety of materials in contact with food products.

25. During transportation of chilled raw milk, raw skim milk, raw cream

To place of processing, at the start of processing their temperature should not exceed 10 °C. Acceptance of raw milk, raw skim milk, raw cream that does not comply

the requirements for their temperature established by this paragraph are allowed subject to their immediate processing by the manufacturer of milk processing products.

26. Transportation of raw milk, raw skim milk, raw cream is carried out in sealed containers with tight-fitting lids made of materials that meet the requirements for the safety of materials in contact with food products. Vehicles must be able to maintain the temperature specified clauses 20 and 21 of these technical regulations.

27. Storage of raw milk, raw skim milk, raw cream, as well as products subjected to preliminary heat treatment, including pasteurization, by the manufacturer

milk processing before processing begins is carried out in separate labeled containers at a temperature of 4 °C 2 °C.

28. Processes for the sale of raw milk, raw skim milk, raw cream, as well as those subjected to preliminary heat treatment, including pasteurization, must comply with the requirements established in paragraph 10 of these technical regulations, and the requirements of the technical

29. Processes for the disposal of raw milk, raw skim milk, raw cream, as well as those subjected to preliminary heat treatment, including pasteurization, must comply with the technical requirements Regulations of the Customs Union "On the safety of food products" (TR CU 021/2011).

VII. Safety requirements for dairy products

30. Dairy products in circulation in the customs territory of the Customs Union during the established shelf life must be safe when used for their intended purpose.

Dairy products must comply with the requirements of these technical regulations and other technical regulations of the Customs Union that apply to them.

31. The production of dairy products must be carried out from raw milk, and (or) raw skim milk, and (or) raw cream that meets the safety requirements established by these technical regulations, and subjected to heat treatment, ensuring the production of dairy products that meet the requirements of these technical regulations.

Other food raw materials used for the production of dairy products must comply with the requirements of the technical regulations of the Customs Union, which apply to them

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distributed by.

32. Levels of content in dairy products intended for release into circulation in the customs territory of the Customs Union of toxic elements, potentially hazardous substances, mycotoxins, antibiotics, pesticides, radionuclides, microorganisms and values ​​of oxidative spoilage indicators should not exceed the levels established in Appendices No. 1-4 to the technical regulations of the Customs Union "On the safety of food products" (TR CU 021/2011) and Appendix No. 4 to this technical regulation.

33. The levels of microorganisms in dairy products should not exceed the permissible levels established in

34. The production of dietary food products and fermented milk products (except for dairy composite products) must be carried out without the use of food additives and flavorings, with the exception of functionally necessary components.

The production of curd mass and grained cottage cheese should be carried out without heat treatment of the finished product and the addition of consistency stabilizers and preservatives.

35. Organoleptic indicators for the identification of milk processing products are established in Appendix No. 3 to these technical regulations.

36. Physico-chemical and microbiological indicators for the identification of dairy products are established in Appendix No. 1 to these technical regulations.

VIII. Safety requirements for functional components necessary for the production of milk processing products

37. Microorganisms, including probiotics, used in monocultures or as part of starter cultures for the production of milk processing products must be identified, non-pathogenic, non-toxic and must have the properties necessary for the production of the specified products that meet the requirements of these technical regulations.

38. Enzyme preparations for the production of milk processing products must have the activity and specificity necessary for a specific technological process, and comply with the requirements established by the technical regulations of the Customs Union, which apply to enzyme preparations for the production of milk processing products.

39. The levels of microbiological safety of starter cultures for the production of milk processing products, enzyme preparations for the production of milk processing products, nutrient media for the cultivation of starter and probiotic microorganisms must not exceed the permissible levels established in Appendix No. 8 to these technical regulations.

40. Other safety indicators of starter cultures for the production of milk processing products, probiotic microorganisms, prebiotics, enzyme preparations for the production of milk processing products and nutrient media for the preparation of starter cultures for the production of milk processing products must comply with the requirements of these technical regulations, as well as the requirements established in Appendix No. 3 to the technical regulations of the Customs Union "On the safety of food products" (TR CU 021/2011).

41. The manufacturer of starter cultures for the production of milk processing products, enzyme preparations for the production of milk processing products and other functionally necessary components in the production of milk processing products ensures their compliance with the requirements of these technical regulations.

The dairy product manufacturer must ensure the safety of the production starter

And processes of its production, as well as its compliance with the requirements of the document (standard or technical document of the manufacturer, in accordance with which the milk processing product is produced).

Starters for the production of milk processing products should be used immediately after opening the undamaged packaging. Storage of opened and use of damaged starter culture packages for the production of milk processing products is not permitted.

42. In the production of milk-based baby food products, the use of milk-clotting enzyme preparations for the production of products is not allowed.

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processing of milk and starter cultures for the production of milk processing products obtained using genetically modified organisms.

IX. Requirements for ensuring the safety of milk and dairy products during their production, storage, transportation, sale and disposal

43. Technological processes used in the production of milk and dairy products must ensure the production of products that meet the requirements of these technical regulations, as well as the requirements of other technical regulations of the Customs Union, which apply to them.

44. Materials that come into contact with milk and dairy products during the production process must meet the requirements for the safety of materials in contact with food products.

Traceability must be ensured at all stages of the production process of milk and dairy products.

45. Production facilities at which the processes of production of raw milk, raw skim milk, raw cream and (or) their processing (processing) in the production of dairy products are carried out are subject to state registration in accordance with the provisions of the technical Regulations of the Customs Union "On the safety of food products" (TR CU 021/2011).

46. Organization of production premises in which the process of production of milk and dairy products is carried out, technological equipment and inventory used in the process of production of milk and dairy products, conditions for storage and disposal of waste from the production of milk and dairy products, as well as water used in the process of production of milk and dairy products products must comply with technical requirements Regulations of the Customs Union "On the safety of food products" (TR CU 021/2011).

47. Production of food products for baby food on a milk basis for young children, adapted or partially adapted initial or subsequent milk formulas (including dry), dry fermented milk mixtures, milk drinks (including dry) for feeding young children, milk porridges , ready-to-eat, and dry milk porridges (reconstituted until ready at home with drinking water) for feeding young children is carried out at specialized production facilities, or in specialized workshops, or on specialized production lines.

Manufacturers, sellers and persons performing the functions of foreign producers of milk and dairy products are obliged to carry out the processes of their storage, transportation and sale in such a way that milk and dairy products comply with the requirements of this technical regulation, as well as the requirements of other technical regulations of the Customs Union, the effect of which is on them is spreading.

The processes of storage, transportation, sale and disposal of milk and dairy products must comply with the requirements of the technical regulations of the Customs Union "On the safety of food products" (TR CU 021/2011).

X. Safety requirements for milk-based baby food products, adapted or partially adapted initial or subsequent milk formulas (including dry), dry fermented milk mixtures, milk drinks (including dry) for feeding young children, milk porridges, ready-made for use,

adapted initial or subsequent milk formulas (including dry), dry fermented milk mixtures, milk drinks (including dry) for feeding young children, ready-to-eat milk porridges, and dry milk porridges (reconstituted until ready at home drinking water) for feeding young children must meet the requirements established by this technical regulation, as well as the requirements established in Article 8 of the technical regulation of the Customs Union "On the safety of food products" (TR CU 021/2011), and must be safe for the health of children.

49. Acceptable levels of oxidative spoilage and content of potentially hazardous substances in milk-based baby food products, adapted or partially adapted initial or subsequent milk formulas (including dry), dry fermented milk mixtures, milk drinks (including dry) for feeding young children , ready-to-eat milk porridges and dry milk porridges (reconstituted until ready at home with drinking water) for feeding young children are installed in Appendix No. 9 to these technical regulations.

50. Acceptable levels of microorganisms in milk-based baby food products, adapted or partially adapted initial or subsequent milk formulas (including dry), dry fermented milk mixtures, milk drinks (including dry) for feeding young children, milk porridges, ready-made for consumption, and dry milk porridges (reconstituted until ready at home with drinking water) for feeding young children, including products produced in dairy kitchens, are established in Appendix No. 2 to these technical regulations.

The number of microorganisms that are functionally necessary components in the production of milk processing products added to the dry mixture during the production of dry fermented milk mixtures for feeding young children is established in Appendix No. 2 to these technical regulations.

Microbiological safety indicators in milk-based baby food products, adapted or partially adapted initial or subsequent milk formulas (including dry), dry fermented milk mixtures, milk drinks (including dry) for feeding young children, milk porridges, ready for consumption, and dry milk porridges (reconstituted until ready at home with drinking water) for feeding young children must meet the requirements established in Appendix No. 2 to these technical regulations.

51. Permissible levels of oxidative spoilage and content of potentially hazardous substances in dairy products, dairy composite products for nutrition of preschool and school-age children are established in Appendix No. 10 to these technical regulations.

52. Permissible levels of microorganisms in dairy products, dairy composite products for nutrition of preschool and school-age children are established in Appendix No. 11 to these technical regulations.

53. Physico-chemical indicators for identifying milk-based baby food products, adapted or partially adapted initial or subsequent milk formulas (including dry), dry fermented milk mixtures, milk drinks (including dry) for feeding young children, ready-to-eat milk porridges, and dry milk porridges (reconstituted until ready at home with drinking water) for feeding young children are established in Appendix No. 12 to these technical regulations.

54. Physico-chemical identification indicators for milk-based baby food products for feeding preschool and school-age children are established in Appendix No. 13 to these technical regulations.

55. Indicators of nutritional value of milk-based baby food products, adapted or partially adapted initial or subsequent milk formulas (including dry), dry fermented milk mixtures, milk drinks (including dry) for feeding young children, ready-to-eat milk porridges , and dry milk porridges (reconstituted until ready at home with drinking water) for feeding young children must comply with the permissible levels established in Appendices No. 12 and 14 to these technical regulations, and the functional state of the child’s body, taking into account his age.

In appearance and consistency, milk should be a homogeneous liquid without sediment, baked milk and high fat content - without cream sediment. The smell and taste must be clean, without extraneous tastes and odors that are not characteristic of fresh milk; for baked milk - a well-defined taste of high pasteurization; color - white, with a slightly yellowish tint, for melted - with a creamy tint, for low-fat - with slightly bluish tints.

The evaluation of the smell and taste of milk is carried out by a commission consisting of at least three experts, specially trained and certified. Smell and taste are determined both immediately after sampling and after their storage and transportation for no more than 4 hours at a temperature of 4 ± 2 °C. The analyzed samples are compared with a pre-selected sample of milk without odor and taste defects, given a score of 5 points. The evaluation results of this sample are not included in the processing.

Immediately after opening the flask, determine the smell of milk. Then milk (20 ± 2 cm3) is poured into a dry, clean glass glass and the taste is assessed.

The assessment is carried out on a five-point scale in accordance with the characteristics of smell and taste given below

Based on the score, an expert sheet is drawn up:

If the discrepancy in the assessment by individual experts exceeds one point, the assessment of the sample must be repeated no earlier than 30 minutes later. The arithmetic mean of the results of assessments awarded by experts is taken as the final test result. The result is rounded to a whole number. Milk with a score of 5-4 points is classified as the highest, first or second grade, depending on other indicators. Milk with a score of 3 points is classified as second grade in the winter-spring period of the year, and in other periods of the year - as non-grade.

Physico-chemical indicators must correspond to those given in table. 1 with a degree of cleanliness according to the standard of mechanical contamination not lower than group 1.

Table 1. Physico-chemical parameters of milk

Type of milk			Acidity, degrees, no more
Whole normalized
Refurbished
Increased fat content
Ghee
Protein
Low-fat
Ionite

According to bacteriological indicators, milk pasteurized in bottles and bags must meet the requirements of group A with the total number of bacteria in 1 ml of milk not exceeding 75,000 and the titer of E. coli 3 ml and group B, respectively, 150,000 and 0.3 ml, and pasteurized in flasks and tanks - 300 LLC and 0.3 ml (see GOST R 520 90-2003).

Slightly different requirements are imposed on the prepared milk. A pronounced food taste is allowed in taste and smell; cleanliness must be no lower than group 2 according to the standard of mechanical contamination.

The names of milk and its processed products must comply with the concepts established by Article 4 of the Federal Law of June 12, 2008 No. 88-FZ “Technical Regulations for Milk and Dairy Products”.

Milk defects

Milk defects are caused by poor quality of feed, microflora entering the milk, incorrect processing technology, violation of storage conditions and periods, and other reasons.

Consistency defects caused by the activity of certain microorganisms. Milk acquires a thick consistency with the participation of lactic acid bacteria, and a slimy or viscous consistency - under the influence of mucus-forming bacteria. As a result of the development of E. coli bacteria, milk undergoes fermentation and foam forms. When bacteria that produce rennet enter the milk, it curdles when heated, even at low acidity.

Smell defects most often caused by specific odors of feed or unsanitary conditions of the premises in which animals are kept. Odor defects include barn, rotten, cheese, garlic, etc.

Vices of taste- the most common type of defects:

• Milk acquires a sour taste as a result of the activity of lactic acid bacteria or Escherichia coli;
• a rancid taste is formed in milk during long-term storage at low temperatures under the influence of lipase enzymes, and also appears in milk in the last days of lactation;
• the bitter taste is due to the activity of putrefactive peptonizing bacteria in milk, and may be caused by the presence of wormwood in feed;
• unpleasant specific tastes can appear from the presence of nettles, garlic, onions, turnips, radishes, field mustard, etc. in the diet of animals;
• salty taste appears with some diseases of the udder;
• Milk acquires a metallic taste as a result of the interaction of lactic acid with the metal of the container;
• a greasy taste occurs when milk is stored in the light as a result of the oxidation of milk fat by atmospheric oxygen;
• A smoky taste and smell is possible in sterilized milk and packages if the paper is burned when gluing the transverse seams of the package.

Color defects(redness, blueness and yellowing) appear under the influence of pigmenting bacteria. Sometimes yellowing of milk is associated with blood getting into the milk during milking due to the painful condition of the animal.

When milk freezes, its quality noticeably decreases: the colloidal state is disrupted, as a result of which the milk stratifies; Desalinated ice forms on the walls of the container, fat floats to the surface, and protein concentrates in the central and lower parts. When peeled, flakes and lumps form in the milk. The taste becomes watery and sweetish.

Colostrum milk obtained within seven days after calving does not withstand pasteurization, has high acidity and an increased content of albumin, globulin and salts. Cannot be processed.

Old milk produced within 7-10 days before milking stops has a salty and rancid taste due to changes in mineral composition and the presence of lipase. Butter made from such milk is unstable during storage, and the cheese is of poor quality. Old milk is not accepted.

Use in cooking. Milk has a wide range of uses in cooking: it is used in the preparation of first and second courses, as well as various sauces and additives that give the product a specific milk taste.

Storage, transportation, packaging and labeling. Milk is stored in well-ventilated and darkened rooms: pasteurized at a temperature of 0 to 8 ° C for no more than 36 hours from the end of the technological process; sterilized - from 1 to 10 °C for up to 6 months; from Odo 20 °C no more than 4 months.

Milk is transported in different types of containers: tanks, flasks, canisters, from which it is poured into bottles with a capacity of 0.25; 0.5; 1.0 l and in plastic bags, as well as in cardboard bags with special polymer coatings of various capacities; in refrigerated or isothermal means of transport, ensuring the maintenance of optimal air temperature and thereby the safety of the product.

The marking is applied to the milk packaging with indelible paint or embossing and includes the following information: name of the product, trademark of the manufacturer, volume in liters, deadline for sale, designation of the regulatory document, fat content in percentage.

Requirements for the quality of drinking milk

Requirements for the quality of drinking milk are set out in GOST R 52090-2003 “Drinking milk. Technical conditions". The following terms are used:

• homogeneous batch of milk or cream - their different types, produced by one enterprise, identically processed, of the same name, produced in one work shift, packaged in homogeneous containers from one milk storage tank;
• average sample - part of the product selected from control units of packaging of a homogeneous batch in one container. A packaging unit is considered to be a box, a flask, a tank compartment, etc.;
• average sample - a specific portion of an average sample set apart for laboratory testing.

Sampling for commodity examination and preparation of samples for research are carried out in accordance with standards.

Each batch of milk accepted into the distribution network must have accompanying documents: about quantity - an invoice, a delivery note from the manufacturer, about quality - a certificate. When receiving milk:

• pay attention to the appearance of the container;
• on the condition of the surface, the presence of deformation or rust on metal containers; dirt, chips on glass bottles; tightness of paper or polymer containers;
• compare shelf life based on labeling and accompanying documents;
• determine the temperature of the incoming milk.

Acceptance of milk by quantity is carried out by continuous inspection of the entire batch.

When accepting milk for quality, the quality of the milk is checked for compliance with the accompanying documents of the supplier. The quality of milk is established for each homogeneous batch by examining the average sample and the average sample in accordance with GOST.

A certain number of packaging units are selected from the received batch of goods in accordance with GOST requirements.

The organoleptic characteristics of milk and dairy products are assessed for each controlled packaging unit separately. In terms of organoleptic indicators, the product must meet the following requirements:

• appearance - opaque liquid; for full-fat and high-fat milk, a slight sediment of fat is allowed, which disappears when stirred;
• consistency - liquid, homogeneous, non-sticky, slightly viscous; without protein flakes and fat lumps;
• taste and smell - characteristic of milk, without foreign tastes and odors, with a slight aftertaste of boiling; for baked and sterilized milk - a pronounced taste of boiling; for reconstituted and recombined products, a sweetish taste is allowed;
• color - white, uniform throughout the mass; for baked and sterilized milk - with a creamy tint; for low-fat - with a slightly bluish tint.

To determine the physicochemical parameters, an average sample is isolated from the average samples, which is placed in a clean container and sealed or sealed with the seals of the recipient and the supplier company that sent a representative to collect samples. Samples for testing are sent to a laboratory outside the recipient's or provider's system. These samples are provided with accompanying documents indicating the name of the enterprise that produced the product, the current standard for the product, the name and grade of the product, and the temperature of the product at the time of taking the average sample. Research is carried out no later than 4 hours from the time of sample collection. The results of the commodity examination are compared with the norms of the standard given in table. 1.8 and 1.9.

Table 1.8. Values ​​of the mass fraction of fat in drinking milk

Milk group but fat content	Norm of mass fraction of fat, %
Low fat
Low-fat
Low fat	1,2; 1,5; 2,0; 2,5
Classic	2,7; 3,0; 3,2; 3,5; 4,0; 4,5
	4,7; 5,0; 5,5; 6,0; 6,5; 7,0
High fat	7,2; 7,5; 8,0; 8,5; 9.0; 9,5
Note. The actual value of the mass fraction of fat in skim milk should be no more than the specified norm, for all other groups - no less than the specified norm.

Table 1.9. Physico-chemical indicators of milk quality

When examining the quality of milk, defects of various origins can be detected - feed, bacterial and physicochemical. Milk defects are deviations of organoleptic indicators, chemical composition, packaging and labeling of milk from the indicators provided for by the standard, which arise when using low-quality raw materials, violating technological conditions and storage. Their presence in milk significantly reduces the quality of the product or even prevents the milk from being sold for sale if the defects are severe.

Defects of feed origin occur when milk absorbs strong odors from feed, premises, etc. These defects are eliminated or weakened by deodorizing milk and heat treatment.

Defects of bacterial origin can greatly change the taste and smell, consistency and color of milk. During storage, these defects intensify.

Defects of feed and bacterial origin include taste defects: sour taste occurs as a result of the activity of lactic acid bacteria; rancid taste is formed during storage of milk, under the influence of lipase enzymes on the fat part; the bitter taste is caused by the presence of wormwood and putrefactive peptonizing bacteria in the feed; the salty taste is a consequence of diseases in the udder of animals.

Color defects - blueness, redness or yellowing of milk - appear under the influence of pigmenting bacteria.

Odor defects are caused by waste products of putrefactive bacteria and specific odors of feed. These include: barn, cheese, rotten, garlic, etc.

Consistency defects (thick, viscous, slimy consistency) arise as a result of the activity of lactic acid bacteria and mucus-forming bacteria.

To the vices physical and chemical origin include: colostrum and old milk, unchurned milk, milk with a greasy aftertaste (from exposure to ultraviolet rays), frozen milk.