MU 4.1/4.2.2484-09

МУ 4.1/4.2.2484-09

Guidelines for the assessment of authenticity and identification of falsification of dairy products

Методические указания по оценке подлинности и выявлению фальсификации молочной продукции

Status: Effective - Introduced for the first time. Since approval

In the guidelines there are given the types of natural dairy products that are most often the object of falsification, the main criteria of authenticity, the documents establishing them, and the methods of their control.

В методических указаниях приведены виды натуральной молочной продукции, наиболее часто являющиеся объектом фальсификации, основные критерии подлинности, документы, их устанавливающие, и методы их контроля.

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Format: Electronic (pdf/doc)

Approved: Head of the Federal Service for Supervision of Consumer Rights Protection and Human Well-being, Chief State Sanitary Doctor of the Russian Federation, 2/11/2009

SKU: RUSS156786

Price: $297.00




The Product is Contained in the Following Classifiers:

Evidence base (TR CU, Technical Regulation of the Customs Union) » 021/2011 TR CU. About food safety » Regulations and standards (to ТР ТС ТС 021/2011) »

PromExpert » SECTION I. TECHNICAL REGULATION » V Testing and control » 4 Testing and control of products » 4.4 Testing and control of food products » 4.4.5 Products of dairy and butter and cheese industry »

ISO classifier » 67 PRODUCTION OF FOOD » 67.050 General methods for food inspection and analysis »


The Document References:

Federal Law 184-FZ: About technical regulation

Federal Law 29-FZ: About quality and food safety

GOST 10444.11-89: Food products. Methods for determination of the lactic acid bacteria

GOST 12.1.007-76: Noxious substances. Classification and general safety requirements

GOST 12.1.019-79: Occupational safety standards system. Electric safety. General requirements and nomenclature of kinds of protection

GOST 12.4.021-75: Ventilation systems. General requirements

GOST 13109-87: Electric energy. Requirements for quality of electric energy in general-purpose networks

GOST 13109-97: Electric energy. Electromagnetic compatibility of technical equipment. Power quality limits in public electrical systems

GOST 22760-77: Milk products. Gravimetric method for determination of fat content

GOST 23327-98: Milk and milk products. Determination of mass part of total nitrogen by Kjeldahl method and determination of mass part of protein

GOST 24065-80: Milk. Methods of soda determination

GOST 24066-80: Milk. Method of ammonia determination

GOST 24067-80: Milk. Method of hydrogen peroxide determination

GOST 24104-2001: Laboratory scales. General technical requirements

GOST 25101-82: Milk. Method for determination of the freezing point

GOST 25179-90: Milk. Methods for determination of protein

GOST 29227-91: Laboratory glassware. Graduated pipettes. Part 1. General requirements

GOST 29247-91: Canned milk. Methods of determination of fat

GOST 29248-91: Canned milk. Iodometric method for determination of sugar

GOST 30305.2-95: Sweetened condensed preserved and dry milk products. Procedure of measurement of saccharose content

GOST 30562-97: Milk. Determination of freezing point. Thermistor cryoscope method

GOST 30623-98: Vegetable oils and margarine. Detection of falsification

GOST 30637-99: Milk. Method of determination of deacidification

GOST 3622-68: Milk and milk products. Sampling and preparation of samples for testing

GOST 3623-73: Milk and milk products. Methods for determination of pasteurization

GOST 4233-77: Reagents. Sodium chloride. Specifications

GOST 4937-85: Condensed cream with sugar

GOST 6709-72: Distilled water. Specifications

GOST R 51196-98: Dried milk. Method for determination of lactic acid and lactates

GOST R 51258-99: Milk and milk products. Method for determination of sucrose and glucose content

GOST R 51259-99: Milk and milk products. Method for determination of lactose and galactose content

GOST R 51331-99: Yoghurts. General specifications

GOST R 51452-99: Evaporated and sweetened condensed milk. Gravimetric method for determination of fat content

GOST R 51457-99: Cheese and processed cheese products. Gravimetric method for determination of fat content

GOST R 51469-99: Caseins and caseinates. Photometric method for determination of lactose content

GOST R 51470-99: Caseins and caseinates. Method for determination of protein content

GOST R 51471-99: Milk fat. Detection method of vegetable fat by gas-liquid chromatography of sterols

GOST R 51483-99: Vegetable oils and animal fats. Determination by gas chromatography of constituent contents of methyl esters of total fatty acid content

GOST R 52091-2003: Drinking cream. Specifications

GOST R 52092-2003: Soured cream. Specifications

GOST R 52096-2003: Farmer cheese. Specifications

GOST R 52253-2004: Butter and butter paste from cow milk. General specifications

GOST R 52687-2006: Fermented-milk product, enriched with bifidum bifidobacteria. Specifications

GOST R 52969-2008: Butter. Specifications

GOST R 52970-2008: Butter with flavouring components. Specifications

GOST R 52971-2008: Melted butter and milk fat. Specifications

GOST R 52972-2008: Semihard cheeses. Specifications

MUK 4.1.2420-08: Methods of control. Chemical factors. Determination of melamine in milk and dairy products

MUK 4.2.999-00: Determining the amount of bifidobacteria in fermented milk products

R 4.1.1672-03: Guidance on methods for controlling the quality and safety of dietary supplements

SanPiN 2.3.2.1078-01: Sanitary requirements to safety and nutritive value of food products

SanPiN 2.3.2.1293-03: Hygienic requirements to application of nutritional additives

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