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GOST R 51457-99

ГОСТ Р 51457-99

Cheese and processed cheese products. Gravimetric method for determination of fat content

Сыр и сыр плавленый. Гравиметрический метод определения массовой доли жира

Status: Effective - Introduced for the first time. With the right to early introduction; IUS 6-2000

This standard applies to cheeses and processed cheeses and establishes a gravimetric method for determining the mass fraction of fat according to Schmid-Bondzinski-Ratzlaf. The method is based on hydrolysis of the hydrochloric acid product sample, extracting fat from an acid-alcohol solution with diethyl and petroleum ethers, evaporation of solvents and weighing the residue.

Настоящий стандарт распространяется на сыры и сыры плавленые и устанавливает гравиметрический метод определения массовой доли жира по Шмид-Бондзински-Ратзлаф. Метод основан на гидролизе навески продукта соляной кислоты, экстрагировании жира из кислотно-спиртового раствора диэтиловым и петролейным эфирами, выпаривании растворителей и взвешивании остатка

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Format: Electronic (pdf/doc)

Approved: Gosstandart of Russia, 12/22/1999

SKU: RUSS57383

Price: $156.42



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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) »

Evidence base (TR CU, Technical Regulation of the Customs Union) » 027/2012 TR CU. On safety of certain types of specialized food products, including dietary therapeutic and dietary preventive nutrition » Regulations and standards (for ТР ТС 027/2012) »

Evidence base (TR CU, Technical Regulation of the Customs Union) » 033/2013 TR CU. On safety of milk and dairy products » Regulations and standards (to 033/2013 TR CU) »

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 » 67.100 Milk and dairy products » 67.100.30 Cheese »

National standards » 67 PRODUCTION OF FOOD » 67.100 Milk and dairy products » 67.100.30 Cheese »

National Standards for KGS (State Standards Classification) » Latest edition » N Food and taste products » N1 Meat and Dairy Products » N19 Test methods. Packaging. Marking »

National Standards for OKSTU » PRODUCTS OF MEAT, DAIRY, FISH, FLOUR-GRAPE, FODDER AND MICROBIOLOGICAL INDUSTRIES » Control methods (testing, analysis, measurements) »


The Document References:

GOST 14919-83: Household electric ranges, electric plates and electric frying ovens

GOST 1770-74: Laboratory volumetric glassware. Cylinders, beakers, measuring flasks, test tubes. General specifications

GOST 24104-88: General purpose and reference laboratory balances

GOST 25336-82: Laboratory glassware and equipment. Basic parameters and dimensions

GOST 26809-86: Milk and milk products. Acceptance regulations, methods of sampling and preparation for testing

GOST 28498-90: Liquid-in-glass thermometers

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

GOST 3118-77: Reagents. Hydrochloric acid. Specifications

GOST 5541-76: Corking means

GOST 6709-72: Distilled water. Specifications

GOST 7730-89: Cellulose film

GOST R 51652-2000: Rectified ethyl alcohol of food raw material. Specifications

The Document is Referenced By:

GOST 11041-88: Rossiyskiy cheese

GOST 13264-70: Cow milk. Purchase requirements

GOST 13277-79: Pasteurized cow milk

GOST 27568-87: Hard rennet cheese for export. Specifications

GOST 30390-2013: Public catering services. Production of the public catering, realized to the population. General specifications

GOST 31451-2013: Drinking cream. Specifications

GOST 31661-2012: Mechnikovskaya curdled milk. Specifications

GOST 32259-2013: Goat whole drinking milk. Specifications

GOST 33478-2015: Enriched drinking milk. General specifications

GOST 33480-2015: Cream Cheese. General specifications

GOST 33633-2015: Butter for baby food. Specifications

GOST 6822-67: Chocolate butter

GOST R 51451-99: Procedure for milk recording for cows

GOST R 52100-2003: Spreads and melted blends. General specifications

GOST R 52175-2003: Milk ice, ice-cream and plombir. Specifications

GOST R 52685-2006: Process(еd) cheeses. General specifications

GOST R 52686-2006: Chesses. General specifications

GOST R 52972-2008: Semihard cheeses. Specifications

GOST R 52989-2008: Sauces based on vegetable oils. General specifications

GOST R 53379-2009: Soft cheeses. Specifications

GOST R 53421-2009: Salted cheeses. Specifications

GOST R 53437-2009: Cheeses Suluguni and Sloistyi. Specifications

GOST R 53502-2009: Process(ed) cheese food. General specifications

GOST R 53512-2009: Cheese products. General specifications

GOST R 53914-2010: Milk beverage. Specifications

GOST R 53952-2010: Drinking enriched milk. General specifications

GOST R 54340-2011: Fermented dairy products and dairy compound products. General specifications

GOST R 54607.2-2012: Public catering services. Methods of laboratory quality control of products catering. Part 2. Methods of physical and chemical tests

GOST R 54665-2011: Albuminous cheeses. Specifications

GOST R 55063-2012: Kinds of cheese and processed cheese. The rules of tests acceptance, sampling and control methods

GOST R 58340-2019: Milk and dairy products. Method of sampling from a sales shelf and delivering samples to a laboratory

MU 4.1/4.2.2484-09: Guidelines for the assessment of authenticity and identification of falsification of dairy products

PNST 672-2022: Russian quality system. Creamy paste cheeses. Consumer tests

ST RK 1063-2002: Cheeses. General specification

ST RK 418-2013: Salted cheeses. Specification

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