lead 0.02 arsenic 0.05
cadmium 0.02 mercury 0.005
Melamine not allowed
1 mgkg
Antibiotics:
laevomycetin not allowed
0.01mgkg 0.0003 as of 01.01.2012
tetracycline group not allowed
0.01 mgkg penicillin not
allowed 0.004 mgkg
streptomycin not allowed
0.2 mgkg
mycotoxins:
aflatoxin
1
not allowed
0.00002
Pesticides in terms of fat:
HCCH α, , - isomers
0.02 DDT and its metabolites
0.01
Dioxins
not allowed
Microbiological indices: Product weight g, in which is not
allowed Group of
products QMAFA
nM, CFUc
m
3
g, or CFU,
g, not more
than CGB
coliforms pathog
enic, includi
ng salmon
ella staphylo
coccus S.
aureus Listeria L.
monocytog enes
Yeast D, molds
П, CFUcm
3
or CFUg,
not more than
Pasteurized milk in consumer tare
1·10
5
0.01 25 1.0 25 -
Ultrapasteurized milk without
aseptic pouring in consumer tare
100 10.0 100 10.0 25
-
Pasteurized cream in consumer tare
1·10
5
0.01 25 1.0 25 -
Ultrapasteurized cream without
aseptic pouring in consumer tare
100 10.0 100 10.0 25
-
Milk and cream sterilized,
ultrapasteurized with aseptic
pouring, including enriched
Shall meet the requirements of industrial sterility: 1 after thermostatic holding at 37° for 3-5 days the absence of
visible defects and signs of spoilage package swelling, change in appearance and others, absence of changes in taste and
consistence; 2 the following changes are allowed after thermostatic holding:
a titrable acidity of not more than by 2°Terner; b QMAFAnM not more than 10 CFUcm
3
g Ryazhenka
Lactic acid
microorg anisms,
not less than 1·10
7
1.0 25 1.0 - D-50 P-50
regulated for
products with
shelf-life of more
than 72 hours
Sour cream and its derived products
For sour cream -
lactic acid microorg
anisms, not less
than 1·10
7
0.001 for sour
cream products
heat- treated
after souring -
0.1 25 1.0
- D-50
P-50- for products
with shelf-life
of more than 72
hours
13.4.2. Cottage cheese and its derived products, including with fruit and or vegetable components
as amended by Decision of the Customs Union Commission N 341 of 17.08.2010 1 Food value in 100g of product
Permissible levels Criteria and
indices Measureme
nt units normed
marked Note
Protein g 6-17 +
Fat the same
3.5-10.0 +
Carbohydrates including
saccharose added,
g, not more than
g, not more than
16 10
+ +
Acidity °Terner, not
more than 150 +
- it is allowed to substitute saccharose by fructose in the amount of not more than 5 g - control by actual putting
2 Safety indices
Indices Permissible levels,
mgkg, not more than Note
Oxydative spoilage indices:
peroxide value 4.0
millimole of active
oxygenkg of fat, for products with fat content of
more than 5g100g and products enriched by
vegetable oils
Toxic elements:
lead 0.06 arsenic 0.15
cadmium 0.06 mercury 0.015
Melamine
not allowed 1 mgkg
Antibiotics, mycotoxins, dioxins
by milk, cream, lactic acid products
Pesticides:
HCCH α, , - isomers
0.55 in terms of fat
DDT and its metabolites 0.33
the same
Microbiological indices: Product weight g, in which
is not allowed Group of products
CGB coliforms
S.aureus Pathoge nic,
includin g
salmone lla
Yeast, molds,
CFUcm
3
g, not more
