Plant Sterols

General technical conditions

Yoghurts General specifications

Introduction Date 2014-05-01

The objectives, basic principles and the basic procedure for the work on interstate standardization are established by GOST

Standard Information

1 DEVELOPED by the State Scientific Institution "All-Russian Research Institute of Dairy Industry" Russian Academy of Agricultural Sciences (GNU VNIMI Russian Agricultural Academy)

2 INTRODUCED by the Federal Agency for Technical Regulation and Metrology.

3 ACCEPTED by the Interstate Council for Standardization, Metrology and Certification (Minutes of November 14, 2013 N 44)

For the adoption of the vote:

The short name of the country on MK (ISO 3166) 004-97

Abbreviated name of the national standardization body

Gosstandart of the Republic of Kazakhstan

4 By the order of the Federal Agency for Technical Regulation and Metrology of December 27, 2013 N 2314-st * the intergovernmental standard GOST 31981-2013 was introduced as the national standard of the Russian Federation from May 1, 2014.

5 ENTERED FOR THE FIRST TIME

Information about changes to this standard is published in the annual information index. "National standards", and the text of changes and amendments – in the monthly information index "National standards". In the event of a revision (replacement) or cancellation of this standard, the corresponding notice will be published in the monthly information index. "National standards". Relevant information, notification and texts are also posted in the public information system – on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet

1 area of ​​use

1 area of ​​use

This standard applies to packaged in consumer packaging yogurt from cow’s milk and (or) dairy products intended for direct consumption.

Requirements to ensure the safety of the product are set out in

2 Normative references

This standard uses normative references to the following standards:

GOST 21-94 Sugar. Technical conditions

GOST 1349-85 Canned milk. Cream dry. Technical conditions

GOST 3622-68 Milk and dairy products. Sampling and preparation for testing

GOST 3623-73 Milk and dairy products. Methods for determining pasteurization

GOST 3624-92 Milk and dairy products. Titrimetric methods for the determination of acidity

GOST 3626-73 Milk and dairy products. Methods for determining moisture and dry matter

GOST 3628-78 Dairy products. Methods for determining sugar

GOST 5867-90 Milk and dairy products. Fat determination methods

GOST 9225-84 Milk and dairy products. Methods of microbiological analysis * _______________ * On the territory of the Russian Federation GOST R 53430-2009 is valid "Milk and milk processing products. Microbiological analysis methods".

GOST

GOST

GOST 15846-2002 Products sent to the Far North and equated areas. Packaging, labeling, transportation and storage

GOST 23285-78 Transport packages for food and glass packaging. Technical conditions

GOST 23327-98 Milk and dairy products. Method for measuring the mass fraction of total nitrogen by Kjeldahl and determining the mass fraction of protein

GOST 23452-79 Milk and dairy products. Methods for the determination of residues of organochlorine pesticides

GOST 25336-82 Laboratory glassware and equipment. Types, basic parameters and dimensions

GOST 25776-83 Products single-piece and in consumer packaging. Group packaging in shrink film

GOST 26663-85 Transport packages. Formation with the use of packaging tools. General technical requirements

GOST 26809-86 Milk and dairy products. Acceptance rules, sampling methods and sample preparation for analysis

GOST 26927-86 Food raw materials and products. Methods for the determination of mercury

GOST 26932-86 Food raw materials and products. Lead determination methods

GOST 26933-86 Food raw materials and products. Methods for determination of cadmium

GOST 28498-90 Liquid glass thermometers. General technical requirements. Test methods

GOST 30178-96 Food raw materials and products. Atomic absorption method for the determination of toxic elements

GOST 30347-97 Milk and dairy products. Methods for the determination of Staphylococcus aureus

GOST 30538-97 Food products. Method for determination of toxic elements by the atomic emission method

GOST 31976-2012 Yoghurts and yoghurt products. Potentiometric method for determination of titratable acidity

Note – When using this standard, it is advisable to check the operation of reference standards in the public information system – on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet or by using the annual information pointer "National standards"which is published as of January 1 of the current year, and according to releases of the monthly information index "National standards" for the current year. If the reference standard is replaced (modified), then when using this standard should be guided by a replacement (modified) standard. If the reference standard is canceled without replacement, the provision in which reference is made to it is applied in the part that does not affect this reference.

3 Terms and definitions

In this standard, the following terms are used with the corresponding definitions:

4 Classification

5 Technical requirements

Appearance and consistency

Homogeneous, with a broken clot in the reservoir production method, with an unbroken clot – in the thermostatic production method, moderately viscous, with the addition of thickeners or stabilizing additives – gelatinous or creamy. The presence of inclusions of insoluble particles characteristic of the introduced components is allowed.

Pure, dairy, without foreign tastes and smells, moderately sweet taste (when produced with sweetening components), with the corresponding taste and aroma of the components introduced

Milky white or due to the color of the added components, homogeneous or interspersed with insoluble particles

Mass fraction of fat,%

Less than 0.5 (fat free)

From 0.5 to 10.0 inclusive

Mass fraction of protein,%, not less:

– for yogurts without components

– for yogurts with ingredients

Mass fraction of dry skim milk residue (SOMO),%, not less:

– for yogurts without components

– for yogurts with ingredients

From 75 to 140 inclusive

Phosphatase or peroxidase

Product temperature at release from the enterprise, ° С

* Mass fraction of protein in milk-based for yoghurts with components must be at least 3.2% in accordance with the requirements [2].

** Mass fraction of SOMO in the milk base for yoghurts with components must be at least 9.5% in accordance with the requirements of [2].

Note – Rates of indicators: mass fractions of fat, sucrose (for yogurts produced with sugar), total sugar in terms of invert sugar (for yogurts produced with sugar and / or components containing a mixture of sugars), biologically active substances (for yogurts enriched ) set in technical documents or standards of organizations for yogurts of a particular name.

– raw cow’s milk according to the regulatory and technical documents in force in the territory of the states that adopted the standard;

– Skim milk-raw materials according to the regulatory and technical documents in force in the territory of the states that adopted the standard;

– pasteurized cow’s milk intended for industrial processing, according to regulatory and technical documents in force in the territory of the states that have adopted the standard;

– Condensed milk is raw materials according to the regulatory and technical documents in force in the territory of the states that have adopted the standard;

– cream raw materials for regulatory and technical documents in force in the territory of the states that adopted the standard;

– pasteurized cream, intended for industrial processing according to regulatory and technical documents in force in the territory of the countries that have adopted the standard;

– milk powder according to the regulatory and technical documents in force in the territory of the states that adopted the standard;

– dry cream according to GOST 1349;

– buttermilk obtained in the production of sweet butter, according to regulatory and technical documents in force in the territory of the states that adopted the standard;

– dry buttermilk according to the regulatory and technical documents in force in the territory of the countries that adopted the standard;

– leaven consisting of thermophilic lactic acid streptococci and Bulgarian lactic acid bacillus according to regulatory and technical documents in force in the territory of the states that have adopted the standard;

– white sugar according to the regulatory and technical documents in force in the territory of the states that adopted the standard;

– liquid sugar according to the regulatory and technical documents in force in the territory of the states that adopted the standard;

– fruit and berry, cereal, vegetable and other food components according to the regulatory and technical documents in force in the territory of the states that have adopted the standard;

– food additives (food flavors, food dyes, sweeteners, flavoring substances, consistency stabilizers, thickeners, antioxidants and other types, with the exception of preservatives) according to regulatory and technical documents valid in the territory of the states that adopted the standard;

– concentrates of milk, whey proteins according to regulatory and technical documents in force in the territory of the states that have adopted the standard;

– biologically active substances [dietary fiber, vitamins, minerals, fats and substances associated with fats (polyunsaturated fatty acids, plant sterols, conjugated linoleic acid isomers, structured lipids, sphingolipids, etc.), polysaccharides, secondary vegetable compounds (flavonoids / polyphenols, carotenoids, lycopene, etc.), probiotics, prebiotics, synbiotics and others] according to the regulatory and technical documents in force in the territory of the states that adopted the standard;

– drinking water according to the regulatory and technical documents in force in the territory of the states that adopted the standard.

Non-dairy components, including food additives, biologically active substances used for the manufacture of yogurt, in terms of safety indicators, should not exceed the permissible levels established [1] and [3].

For low-fat yogurt (with a fat content of less than 0.5%), it is allowed not to indicate the fat content.

The packing of the transport package is carried out by methods ensuring the safety of the lower rows of the group packaging and / or transport packaging without their deformation.

6 Acceptance rules

Dioxins, melamine, GMOs are determined if there is a reasonable assumption about their possible presence in food raw materials.

7 Methods of control

A laboratory liquid thermometer with a measuring range from 0 ° C to 100 ° C according to GOST 28498 with a scale division value of 1.0 ° C.

Thermostatically controlled water bath that maintains the temperature (36 ± 2) ° С.

Glasses В-1-50 ТС, В-2-50 ТС, В-1-500 ТС, В-2-500 ТС according to GOST 25336.

Metal spatula or spoon.

Stopwatch by dividing the scale of the minute counter – 1.0 min and by dividing the scale of the second counter – 1.0 s.

It is allowed to use other measuring instruments and auxiliary equipment that are not inferior to the above in metrological and technical characteristics and provide the necessary accuracy of measurement, as well as reagents and materials with a quality not lower than the above.

The product is placed in a glass with a capacity of 500 cm and heated in a water bath to a temperature of (30 ± 2) ° C, thoroughly mixing with a spatula until a homogeneous mixture is obtained by moving the lower layers of the sample to the surface. The prepared sample is transferred to a homogenizer glass and homogenized for 1-3 minutes at a frequency of rotation of the knives from 2000 minutes to 5000 minutes until a homogeneous mass is obtained.

If fat is observed in the sample, to ensure better homogenization, the sample is heated in a water bath to a temperature of (36 ± 2) ° C, then cooled to a temperature of (20 ± 2) ° C.

In order to avoid product stratification, a sample is taken for analysis immediately after homogenization.

The mass fraction of protein in the milk base is calculated by the formula

where is the mass fraction of protein in the milk base,%;

– mass fraction of protein in the product,%;

– mass fraction of dairy components,% (in accordance with the recipe).

Plant Sterols

The mass fraction of SOMO in yogurt is calculated based on the mass fractions of dry matter, fat, sucrose or total sugar in the product and recipe.

The mass fraction of SOMO in yogurt without components is calculated by the formula

where is the mass fraction of dry substances in the finished product,%;

– mass fraction of fat in the finished product,%.

Mass fraction of SOMO in yogurt with sugar is calculated by the formula

where is the mass fraction of total sugar (sucrose) in the finished product,%.

Mass fraction of SOMO in yogurt with sugar and other components (stabilizers, fruit and berry components and

where is the mass fraction of the component,% (in accordance with the recipe);

– mass fraction of dry substances in the component,%, minus the mass fraction of total sugar (sucrose) in the component (if available) (determined from the accompanying documentation to the components).

– lead – according to GOST 26932, GOST 30178, GOST 30538, methods, regulatory documents in force in the territory of the states that have adopted the standard;

– Arsenic – according to GOST 30538 and regulatory documents in force in the territory of the states that adopted the standard;

– cadmium – according to GOST 26933, GOST 30178, GOST 30538, methods, regulatory documents in force in the territory of the states that have adopted the standard;

– mercury – according to GOST 26927, methods, regulatory documents in force in the territory of the states that have adopted the standard.

Plant Sterols

– bacteria of the group of intestinal sticks – according to GOST 9225 and regulatory documents in force in the territory of the states that adopted the standard;

– yeast, mold – according to GOST

– Staphylococcus aureus – according to GOST 30347 and regulatory documents in force in the territory of the countries that have adopted the standard;

Plant Sterols

– bacteria of the genus Salmonella – according to the regulatory documents in force in the territory of the states that adopted the standard;

– lactic acid microorganisms – according to GOST

– bifidobacteria – according to the regulatory documents in force on the territory of the states that adopted the standard.

General requirements and recommendations for the conduct of microbiological research – according to the regulatory documents in force in the territory of the states that adopted the standard.

8 Transportation and storage

The shelf life of the product is set by the manufacturer with due regard for the requirements of regulatory legal acts in the field of food safety.

Like this post? Please share to your friends:
Leave a Reply