GOST R 51457-99
ГОСТ Р 51457-99
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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
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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