Technical conditions. Natural cow's milk is a raw material. Technical conditions General technical requirements

GOST R 52054-2003

Group H17

STATE STANDARD OF THE RUSSIAN FEDERATION

NATURAL COW'S MILK - RAW MATERIALS

Specifications

Fresh cow's milk - raw material.
Specifications

OKS 67.100.10
OKP 98 1100

Date of introduction 2004-01-01

Preface

1 DEVELOPED by the All-Russian State Scientific Research Institute of Animal Husbandry (VIZH), the State Scientific Institution All-Russian Scientific Research Institute of the Dairy Industry (GNU VNIMI), the State Institution All-Russian Scientific Research Institute of Breeding, the State Institution All-Russian Scientific Research Institute of Veterinary Sanitation, Hygiene and ecology (VNIIVSG and E)

INTRODUCED by the Technical Committee for Standardization TC 148 "Livestock products and biotechnology"

3 INTRODUCED FOR THE FIRST TIME

1 Application area

This standard applies to natural cow's milk - raw materials (hereinafter - milk), produced within the country and imported into the territory of Russia, intended for further processing in the established range, incl. receiving products for children and dietary nutrition.

Requirements aimed at ensuring the safety of milk are set out in 4.4.

Requirements regarding labeling are set out in 4.8, acceptance rules - in section 5, control methods - in section 6.

GOST 18677-73 Seals. Design and dimensions

3 Classification

3.1 This standard uses terms and definitions in accordance with GOST R 51917.

Natural cow's milk - raw materials: Milk without extractions and additions of dairy and non-dairy components, subjected to primary processing (cleaned from mechanical impurities and cooled to a temperature of (4±2) °C after milking and intended for further processing.

3.2 Milk, depending on microbiological, organoleptic and physico-chemical indicators, is divided into grades: premium, first, second and non-graded.

4 General technical requirements

4.1 Milk is obtained from healthy animals in farms that are free from infectious diseases, in accordance with Veterinary legislation, [3], and the quality must comply with this standard and regulatory documents governing the requirements for quality and food safety.

4.2 In terms of organoleptic indicators, milk must meet the requirements specified in Table 1.

Table 1

Indicator name	Norm for milk variety
	higher	first	second	off-grade
Consistency	Homogeneous liquid without sediment or flakes. Freezing is not allowed			Presence of protein flakes, mechanical impurities
Taste and smell	Clean, without foreign odors and tastes not characteristic of fresh natural milk			Pronounced feed taste and smell
			A mild feed taste and smell is allowed in the winter-spring period.
	White to light cream			Cream, light gray to gray

4.3 In terms of physical and chemical indicators, milk must comply with the standards specified in Table 2.

Table 2

Name indicator	Norm for milk variety
	higher	first	second	off-grade
Acidity, °T	From 16.00 to 18.00	From 16.00 to 18.00	From 16.00 to 20.99	Less than 15.99 or more than 21.00
Cleanliness group, not lower
Density, kg/m, not less				Less than 1026.9
Freezing temperature, °C*	Not higher than minus 0.520			Above minus 0.520
_______________ *Can be used instead of determining the density of milk.

4.5 Milk intended for the manufacture of baby and dietary food products must meet the requirements of the highest grade and in terms of heat resistance must be at least group II in accordance with GOST 25228.

4.6 The basic all-Russian norm for the mass fraction of milk fat is 3.4%, the basic norm for the mass fraction of protein is 3.0%.

4.7 Milk after milking must be filtered (purified). Milk is cooled on farms no later than 2 hours after milking to a temperature of (4±2) °C.

4.8 Marking

4.8.1 Transport labeling of products from the sender (individual) must contain the following information:

Product name;

Last name, first name, patronymic of the deliverer;

Volume, l.

4.8.2 Transport labeling of products from the sender (legal entity) must contain the following information:

Product name;

Deliverer's name;

Name of country and address of the sender;

Batch number, for multiple exports within one day;

Date and time (h, min) of shipment;

Volume, l;

Milk temperature upon shipment;

Designation of this standard.

5 Acceptance rules

5.1 Milk received from cows in the first seven days after calving and in the last five days before launching is not subject to acceptance for food purposes.

Temperature, °C

Every day in every batch

Titratable acidity, °T

Every day in every batch

Mass fraction of fat, %

Every day in every batch

Density, kg/m

Every day in every batch

Bacterial contamination, CFU/g

At least once every 10 days

Mass fraction of protein, %

At least twice a month

Freezing temperature, °C

Every day in every batch

Presence of phosphatase

If heat treatment is suspected

Thermal resistance group

Every day in every batch

5.5 If inhibitory substances are detected in milk, it is classified as unvaried if in other respects it meets the requirements of this standard. Acceptance of the next batch of milk received from the farm is carried out after receiving the results of the analysis confirming the absence of inhibitory substances.

5.6 The procedure and frequency of monitoring the content of microbiological and chemical contaminants in milk is carried out in accordance with.

5.7 If unsatisfactory test results are obtained for at least one of the indicators, a re-analysis of a double volume of sample taken from the same batch of milk is carried out. The results of the re-analysis are final and apply to the entire batch of product.

5.8 Milk with a density of 1026 kg/m, an acidity of 15 °T or 21 °T is allowed to be accepted on the basis of a control (stall) sample as a second grade, if it meets the requirements of this standard in terms of organoleptic, physicochemical and microbiological indicators. The validity period of the control sample results should not exceed 14 days.
GOST 8218, and other types of containers approved by Russian health authorities for contact with milk and dairy products.

The container lids are sealed tightly. The locking devices of the lids are sealed with seals in accordance with GOST 18677.

7.3 Milk is transported at its temperature from 2 °C to 8 °C for no more than 12 hours.

If transportation modes are violated, milk is classified as unsorted.

7.4 Milk is stored at the donor at a temperature of (4±2) °C for no more than 24 hours. When delivered to dairy industry enterprises, the temperature of the milk should not exceed 8 °C. It is allowed, by agreement of the parties, to export unrefrigerated milk from farms to processing plants within no more than one hour after milking.

APPENDIX A
(informative)

Bibliography

Prevention of infectious diseases. General provisions. Sanitary rules 3.1.084-96; Veterinary regulations 13.3.4.1100-96

Prevention of infectious diseases. Brucellosis. Sanitary rules 3.1.085-96; Veterinary regulations 13.3.1302-96

Prevention of infectious diseases. Salmonellosis. Sanitary rules 3.1.086-96; Veterinary regulations 13.4.1318-96

"International Veterinary Code (mammals, birds, bees)" of the OIE International Epizootic Bureau, Paris - France, 2002

MUK 2.6.1.717-98. Radiation control. Strontium-90 and cesium-137. Food products. Sampling, analysis and hygienic assessment

"Instructions on the procedure for issuing veterinary accompanying documents for cargo controlled by Gosvetnadzor" (reg. N 1310 of the Ministry of Justice of Russia)

Instructions for the procedure and frequency of monitoring the content of microbiological and chemical contaminants in milk and dairy products at dairy industry enterprises, M. 1996

The text of the document is verified according to:
official publication
M.: IPK Standards Publishing House, 2003

State standard of the Russian Federation GOST R 52054-2003

"RAW COW'S MILK. TECHNICAL CONDITIONS"

With changes:

Cow's milk raw. Specifications

1 Application area

Requirements aimed at ensuring the safety of milk are set out in 4.4.

Requirements regarding labeling are set out in 4.8, acceptance rules - in section 5, control methods - in section 6.

2 Normative references

GOST 3623-2015 Milk and dairy products. Methods for determining pasteurization

GOST 5037-97 Metal flasks for milk and dairy products. Specifications

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

GOST 8218-89 Milk. Method for determining purity

GOST 9218-2015 Automobile vehicles for the transportation of food liquids. Technical requirements and test methods

GOST 13928-84 Prepared milk and cream. Acceptance rules, sampling methods and preparation for analysis

GOST 22760-77 Dairy products. Gravimetric method for determining fat

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

GOST 23452-2015 Milk and dairy products. Methods for determining residues of organochlorine pesticides

GOST 23453-2014 Raw milk. Methods for determining somatic cells

GOST 23454-2016 Milk. Methods for determining inhibitory substances

GOST 25101-2015 Milk. Freezing point determination method

GOST 25179-2014 Milk and dairy products. Methods for determining the mass fraction of protein

GOST 25228-82 Milk and cream. Method for determining heat resistance using an alcohol test

GOST 26754-85 Milk. Temperature measurement methods

GOST 26809.1-2014 Milk and dairy products. Acceptance rules, sampling methods and sample preparation for analysis. Part 1. Milk, milk, milk compounds and milk-containing products

GOST 26927-86 Raw materials and food products. Mercury determination method

GOST 26929-94 Raw materials and food products. Sample preparation Mineralization to determine the content of toxic elements

GOST 26930-86 Raw materials and food products. Arsenic determination method

GOST 26932-86 Raw materials and food products. Lead determination methods

GOST 26933-86 Raw materials and food products. Methods for determining cadmium

GOST 28283-2015 Cow's milk. Method organoleptic evaluation smell and taste

GOST 30178-96 Raw materials and food products. Atomic absorption method for determining toxic elements

GOST 30562-97 (ISO 5764-87) Milk. Determination of freezing point. Thermistor cryoscopic method

GOST 30711-2001 Food products. Methods for identifying and determining the content of aflatoxins B 1 and M 1

GOST 31502-2012 Milk and dairy products. Microbiological methods for determining the presence of antibiotics

GOST 31659-2012 (ISO 6579:2002) Food products. Method for detecting bacteria of the genus Salmonella

GOST 32161-2013 Food products. Method for determining the content of cesium Cs-137

GOST 32163-2013 Food products. Method for determining strontium content Sr-90

GOST 32164-2013 Food products. Sampling method for determination of strontium Sr-90 and cesium Cs-137

GOST 32219-2013 Milk and dairy products. Enzyme immunoassay methods for determining the presence of antibiotics

GOST 32254-2013 Milk. Instrumental express method for determining antibiotics

GOST 32255-2013 Milk and dairy products. Instrumental express method for determining physical and chemical identification indicators using an infrared analyzer

GOST 32901-2014 Milk and dairy products. Microbiological analysis methods

GOST 33526-2015 Milk and milk processing products. Method for determining the content of antibiotics using high-performance liquid chromatography

GOST 33601-2015 Milk and dairy products. Express method for determining aflatoxin M 1

GOST R 54669-2011 Milk and milk processing products. Methods for determining acidity

GOST R 54758-2011 Milk and milk processing products. Methods for determining density

GOST R 55246-2012 Milk and dairy products. Determination of non-protein nitrogen using the Kjeldahl method

GOST R 55282-2012 Raw milk. Colorimetric method for determining urea content

Note - When using this standard, it is advisable to check the validity of the reference standards in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet or using the annual information index "National Standards", which was published as of January 1 of the current year, and on issues of the monthly information index "National Standards" for the current year. If an undated reference standard is replaced, it is recommended that the current version of that standard be used, taking into account any changes made to that version. If a dated reference standard is replaced, it is recommended to use the version of that standard with the year of approval (adoption) indicated above. If, after the approval of this standard, a change is made to the referenced standard to which a dated reference is made that affects the provision referred to, it is recommended that that provision be applied without regard to that change. If the reference standard is canceled without replacement, then the provision in which a reference to it is given is recommended to be applied in the part that does not affect this reference.

3 Terms and definitions

This standard uses terms established in accordance with regulatory legal acts of the Russian Federation, as well as the following terms with corresponding definitions:

3.1 mass fraction of protein: A value equal to the total nitrogen content in the analyzed sample, multiplied by a proportionality coefficient equal to 6.38, expressed as a percentage.

3.2 non-protein nitrogen: The nitrogen content of the analyzed sample after precipitation of protein nitrogen, expressed as a percentage.

3.3 true protein: The difference between the mass fraction of total nitrogen and non-protein nitrogen, multiplied by a factor of 6.38.

4 General technical requirements

4.1 Milk must be obtained from healthy farm animals in an area free from infectious and other diseases common to humans and animals.

It is not allowed to use for food milk obtained during the first seven days after the day of calving of animals and within five days before the day of their launch (before their calving) and/or from sick animals and those in quarantine.

Milk, depending on physicochemical and microbiological parameters, is divided into grades: highest, first and second.

4.2 In terms of organoleptic indicators, milk must meet the requirements specified in Table 1.

Table 1

4.3 In terms of physical and chemical indicators, milk must comply with the standards specified in Table 2.

Table 2

Indicator name	Norm for milk variety
Indicator name
Mass fraction of protein, %, not less
Acidity, °T	Not lower than 16.0 and not higher than 18.0	Not lower than 16.0 and not higher than 18.0	Not lower than 16.0 and not higher than 21.0
Cleanliness group, not lower
Density, kg/m 3, not less
Freezing temperature, °C	Not higher than minus 0.520


Mass fraction of true protein, %. no less*
* Monitoring of this indicator is not mandatory and is carried out at the discretion of the manufacturer.

Table 2a

4.5 Milk intended for the production of milk-based baby food products, dietary foods, sterilized condensed products, cheeses must comply with the requirements established by.

4.7 Milk after milking must be filtered (purified). Milk is cooled on farms no later than 2 hours after milking to a temperature of (4±2)°C.

4.8 Transport marking of products from the deliverer (individual or legal entity) must comply with the requirements established by,.

4.9 Preliminary heat treatment is allowed raw milk, including pasteurization, by the manufacturer in the following cases:

Milk acidity is from 19°T to 21°T;

Storing milk for more than 6 hours;

Transportation of milk, the duration of which exceeds the permissible storage period of chilled raw milk, but not more than by 25%.

When using preliminary heat treatment of raw milk, including pasteurization, heat treatment modes (temperature, time) are indicated in the accompanying documentation.

5 Acceptance rules

5.1 Milk received from cows in the first seven days after calving and in the last five days before launching is not subject to acceptance for food purposes.

5.2 Rules for acceptance and execution of accompanying documentation - in accordance with the requirements of regulatory legal acts in force in the Russian Federation and GOST 13928.

Table 3

Controlled indicator		Test methods for re-inspection
Controlled indicator		at the request of the supplier	in controversial cases
Organoleptic indicators	Every day in every batch
Temperature, °C	Every day in every batch
Titratable acidity, °T	Every day in every batch	GOST R 54669	GOST R 54669 (section 6)
Mass fraction of fat, %	Every day in every batch
Density, kg/m	Every day in every batch	GOST R 54758	GOST R 54758 (section 6)
Cleanliness group	Every day in every batch
Bacterial contamination, CFU/g	At least once a week
Mass fraction of protein, %	Every day in every batch
Freezing temperature, °C	Every day in every batch
Presence of phosphatase	If heat treatment is suspected
Thermal resistance group	Every day in every batch
	At least once a week
Presence of inhibitory substances	At least once every 10 days
		GOST R 55246	GOST R 55246
	According to the production control program	GOST R 55282	GOST R 55282
Mass fraction of true protein	According to the production control program	GOST R 52054, paragraph 6.26	GOST R 52054. paragraph 6.26

5.4 Control over the content of pesticides, toxic elements, antibiotics, inhibitory substances, radionuclides, aflatoxin M1 and microbiological indicators is carried out in accordance with the procedure established by regulatory legal acts in force on the territory of the Russian Federation.

5.6 The frequency of monitoring the content of microbiological and chemical contaminants in milk is established in the production control program developed in accordance with.

5.8 Milk with a density of 1026 kg/m 3, acidity 15°T or 21°T is allowed to be accepted on the basis of a control (stall) sample as a second grade, if it meets the requirements of this standard in terms of organoleptic, physicochemical and microbiological indicators. The validity period of the control sample results should not exceed 14 days.

6 Control methods

6.1 Sampling and preparation for analysis - according to GOST 26809.1, GOST 32164.

6.2 Definition appearance, color, consistency are carried out visually and characterized in accordance with the norms of this standard. Determination of smell and taste - according to GOST 28283. Taste assessment is carried out selectively after boiling the sample. To assess the smell, 10-20 cm 3 of milk is heated to a temperature of 35°C.

6.3 Determination of temperature - according to GOST 26754.

6.4 Determination of acidity - according to GOST R 54669.

6.5 Determination of density - GOST R 54758.

6.6 Determination of the mass fraction of fat - according to GOST 5867, GOST 32255.

6.7 Determination of the mass fraction of protein - according to GOST 25179, GOST 23327, GOST 32255.

6.8 Determination of purity - according to GOST 8218.

6.9 Determination of freezing temperature - according to GOST 25101, GOST 30562.

6.10 Determination of heat resistance - according to GOST 25228.

6.11 Determination of somatic cell content - according to GOST 23453.

6.12 Determination of bacterial contamination, the number of mesophilic aerobic and facultative anaerobic microorganisms - according to GOST 32901.

6.13 Determination of pathogenic microorganisms, including salmonella, according to GOST 31659.

6.14 Mineralization of samples when determining toxic elements - according to GOST 26929.

6.15 Determination of arsenic - according to GOST 26930, GOST 30178.

6.16 Determination of lead - according to GOST 26932, GOST 30178.

6.17 Determination of cadmium - according to GOST 26933, GOST 30178.

6.18 Determination of mercury - according to GOST 26927, GOST 30178.

6.19 Determination of aflatoxin M 1 - according to GOST 30711, GOST 33601.

6.20 Determination of inhibitory substances - according to GOST 23454, GOST 31502, GOST 32219, GOST 32254, GOST 33526.

6.21 Determination of pesticides - according to GOST 23452.

6.22 Determination of pasteurization (presence of phosphatase) - according to GOST 3623.

6.23 Determination of radionuclides - according to GOST 32161, GOST 32163.

6.24 Determination of non-protein nitrogen - according to GOST R 55246.

6.25 Determination of urea - according to GOST R 55282.

6.26 Determination of the mass fraction of true protein

The mass fraction of true IB protein, %, is calculated using the formula

IB=(OA-NBA)·6, 38, (1)

6, 38 - conversion factor of the mass fraction of nitrogen to the mass fraction of protein.

7 Transportation and storage

7.1 Milk is transported by specialized vehicles in accordance with the rules for the transportation of perishable goods in force for this type of transport.

7.2 Transportation of milk is carried out in containers with tight-fitting lids, made of materials approved for contact with milk by the federal executive body exercising control and supervision functions in the field of ensuring the sanitary and epidemiological well-being of the population, protecting consumer rights, and sealed. Vehicles must ensure the maintenance of the temperature provided for by the regulatory legal acts of the Russian Federation.

7.3 Milk is transported to the processing site in accordance with the requirements.

7.4 Storage and transportation of milk is carried out in accordance with the modes (storage temperature, duration of storage and transportation) established in.

7.5 Storage and transportation of milk intended for the production of milk-based baby food products is carried out in separate containers in compliance with the requirements of regulatory legal acts of the Russian Federation.

7.6 Storage of raw milk and milk that has been subjected to heat treatment by the manufacturer of milk processing products prior to processing is carried out in separate labeled containers at a temperature of (4±2)°C within the shelf life of the product.

7.7 The storage and transportation of milk is accompanied by documents confirming its safety and information provided for by the regulatory legal acts of the Russian Federation.

Appendix A
(informative)

Bibliography

GOST R 52054-2003

Group H17

STATE STANDARD OF THE RUSSIAN FEDERATION

RAW COW'S MILK

Specifications

Cow's milk raw. Specifications*

________________
*Name of the standard. Amended edition, Rev. N 1.

OKS 67.100.10
OKP 98 1100

Date of introduction 2004-01-01

Preface

2 ADOPTED AND ENTERED INTO EFFECT by Resolution of the State Standard of Russia dated May 22, 2003 N 154-st

3 INTRODUCED FOR THE FIRST TIME

4 REPUBLICATION. September 2008

INTRODUCED: Change No. 1, approved and put into effect by order of Rostekhergulirovaniye dated 07.10.2009 N 434-st from 01.01.2010; Change No. 2, approved and put into effect by order of the Federal Agency for Technical Regulation and Metrology dated 08/11/2017 N 885-st from 09/01/2017

Changes No. 1, 2 were made by the database manufacturer according to the text of IUS No. 1, 2010, IUS No. 11, 2017

1 Application area

This standard applies to raw cow's milk (hereinafter referred to as milk) produced within the country and imported into the territory of Russia, intended for further processing in the established range, incl. obtaining baby and dietary food products.

Requirements aimed at ensuring the safety of milk are set out in 4.4.

Requirements regarding labeling are set out in 4.8, acceptance rules - in section 5, control methods - in section 6.

(Changed edition, Amendment No. 1).

2 Normative references

This standard uses references to the following standards:

GOST 3623-2015 Milk and dairy products. Methods for determining pasteurization

GOST 5037-97 Metal flasks for milk and dairy products. Specifications

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

GOST 8218-89 Milk. Method for determining purity

GOST 9218-2015 "Motor vehicles for transporting food liquids. Technical requirements and test methods"

GOST 13928-84 Prepared milk and cream. Acceptance rules, sampling methods and preparation for analysis

GOST 22760-77 Dairy products. Gravimetric method for determining fat

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

GOST 23452-2015 Milk and dairy products. Methods for determining residues of organochlorine pesticides

GOST 23453-2014 "Raw milk. Methods for determining somatic cells"

GOST 23454-2016 Milk. Methods for determining inhibitory substances

GOST 25101-2015 Milk. Freezing point determination method

GOST 25179-2014 "Milk and dairy products. Methods for determining the mass fraction of protein"

GOST 25228-82 Milk and cream. Method for determining heat resistance using an alcohol test

GOST 26754-85 Milk. Temperature measurement methods

GOST 26297-86* Raw materials and food products. Methods for determining mercury
_______________
*Probably an error in the original. You should read GOST 26927-86. - Database manufacturer's note.

GOST 26809.1-2014 Milk and dairy products. Acceptance rules, sampling methods and sample preparation for analysis. Part 1. Milk, milk, milk compounds and milk-containing products

GOST 26929-94 Raw materials and food products. Sample preparation Mineralization to determine the content of toxic elements

GOST 26930-86 Raw materials and food products. Arsenic determination method

GOST 26932-86 Raw materials and food products. Lead determination methods

GOST 26933-86 Raw materials and food products. Methods for determining cadmium

GOST 28283-2015 Cow's milk. Method for organoleptic evaluation of smell and taste

GOST 30178-96 Raw materials and food products. Atomic absorption method for determining toxic elements

GOST 30562-97 (ISO 5764-87) Milk. Determination of freezing point. Thermistor cryoscopic method

GOST 30711-2001 Food products. Methods for identifying and determining the content of aflatoxins B and M

GOST 31502-2012 Milk and dairy products. Microbiological methods for determining the presence of antibiotics

GOST 31659-2012 (ISO 6579:2002) Food products. Method for detecting bacteria of the genus Salmonella

GOST 32161-2013 Food products. Method for determining the content of cesium Cs-137

GOST 32163-2013 Food products. Method for determining strontium content Sr-90

GOST 32164-2013 Food products. Sampling method for determination of strontium Sr-90 and cesium Cs-137

GOST 32219-2013 Milk and dairy products. Enzyme immunoassay methods for determining the presence of antibiotics

GOST 32254-2013 Milk. Instrumental express method for determining antibiotics

GOST 32255-2013 Milk and dairy products. Instrumental express method for determining physical and chemical identification indicators using an infrared analyzer

GOST 32901-2014 Milk and dairy products. Microbiological analysis methods

GOST 33526-2015 Milk and milk processing products. Method for determining the content of antibiotics using high-performance liquid chromatography

GOST 33601-2015 Milk and dairy products. Express method for determining aflatoxin

GOST R 54669-2011 Milk and milk processing products. Methods for determining acidity

GOST R 54758-2011 Milk and milk processing products. Methods for determining density

GOST R 55246-2012 Milk and dairy products. Determination of non-protein nitrogen using the Kjeldahl method

GOST R 55282-2012 Raw milk. Colorimetric method for determining urea content

Note - When using this standard, it is advisable to check the validity of the reference standards in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet or using the annual information index "National Standards", which was published as of January 1 of the current year, and on issues of the monthly information index "National Standards" for the current year. If an undated reference standard is replaced, it is recommended that the current version of that standard be used, taking into account any changes made to that version. If a dated reference standard is replaced, it is recommended to use the version of that standard with the year of approval (adoption) indicated above. If, after the approval of this standard, a change is made to the referenced standard to which a dated reference is made that affects the provision referred to, it is recommended that that provision be applied without regard to that change. If the reference standard is canceled without replacement, then the provision in which a reference to it is given is recommended to be applied in the part that does not affect this reference.

(Changed edition, Amendment No. 2).

3 Terms and definitions

This standard uses terms established in accordance with regulatory legal acts of the Russian Federation, as well as the following terms with corresponding definitions:

3.1 mass fraction of protein: A value equal to the total nitrogen content in the analyzed sample, multiplied by a proportionality coefficient of 6.38, expressed as a percentage.

3.2 non-protein nitrogen: The nitrogen content in the analyzed sample after precipitation of protein nitrogen, expressed as a percentage.

3.3 true protein: The difference between the mass fraction of total nitrogen and non-protein nitrogen, multiplied by a factor of 6.38.

Section 3. (Changed edition, Amendment No. 1,).

4 General technical requirements

4.1 Milk must be obtained from healthy farm animals in an area free from infectious and other diseases common to humans and animals.

It is not allowed to use for food milk obtained during the first seven days after the day of calving of animals and within five days before the day of their launch (before their calving) and/or from sick animals and those in quarantine.

Milk, depending on physicochemical and microbiological parameters, is divided into grades: highest, first and second.

4.2 In terms of organoleptic indicators, milk must meet the requirements specified in Table 1.

Table 1


Indicator name	Norm for milk variety
	higher	first	second
Consistency	Homogeneous liquid without sediment or flakes. Freezing is not allowed
Taste and smell	Clean, without foreign odors and tastes not characteristic of fresh natural milk
			Mild feed taste and odor are allowed
	White to light cream

4.1-4.2. (Changed edition, Amendment No. 1).

4.3 In terms of physical and chemical indicators, milk must comply with the standards specified in Table 2.

Table 2


Indicator name	Norm for milk variety
	higher
Mass fraction of protein, %, not less
Acidity, °T	Not lower than 16.0 and not higher than 18.0	Not lower than 16.0 and not higher than 18.0	Not lower than 16.0 and not higher than 21.0
Cleanliness group, not lower
Density, kg/m, not less
Freezing temperature, °C	Not higher than minus 0.520


Mass fraction of true protein, %, not less*
* Monitoring of this indicator is not mandatory and is carried out at the discretion of the manufacturer.

(Changed edition, Amendment No. 1,).

4.4 The content of potentially hazardous substances in milk: toxic elements, mycotoxins, antibiotics, inhibitory substances, radionuclides, pesticides, as well as pathogenic microorganisms, including salmonella, should not exceed the permissible levels established by.

(Changed edition, Amendment No. 1,).


Indicator name	Norm for milk variety

KMAFAnM, CFU/cm (g), no more

Subclause 4.4.1. (Introduced additionally, Amendment No. 2).

4.5 Milk intended for the production of milk-based baby food products, dietary foods, sterilized condensed products, cheeses must comply with the requirements established by.

(Changed edition, Amendment No. 1,).

4.6 (Deleted, Amendment No. 2).

4.7 Milk after milking must be filtered (purified). Milk is cooled on farms no later than 2 hours after milking to a temperature of (4±2) °C.

4.8 Transport marking of products from the deliverer (individual or legal entity) must comply with the requirements established by,.

(Changed edition, Amendment No. 1,).

4.8.1, 4.8.2 (Deleted, Amendment No. 1).

4.9 Preliminary heat treatment of raw milk, including pasteurization, by the manufacturer is allowed in the following cases:

- milk acidity from 19 °T to 21 °T;

- milk storage for more than 6 hours;

- transportation of milk, the duration of which exceeds the permissible storage period of chilled raw milk, but not more than by 25%.

When using preliminary heat treatment of raw milk, including pasteurization, heat treatment modes (temperature, time) are indicated in the accompanying documentation.

(Introduced additionally, Amendment No. 1).

5 Acceptance rules

5.1 Milk received from cows in the first seven days after calving and in the last five days before launching is not subject to acceptance for food purposes.

5.2 Rules for acceptance and execution of accompanying documentation - in accordance with the requirements of regulatory legal acts in force on the territory of the Russian Federation and GOST 13928.

(Changed edition, Amendment No. 1,).


Controlled indicator		Test methods for re-inspection
		at the request of the supplier	in controversial cases
Organoleptic indicators	Every day in every batch
Temperature, °C	Every day in every batch
Titratable acidity, °T	Every day in every batch
Density, kg/m	Every day in every batch
Bacterial contamination, CFU/g	At least once a week
Mass fraction of protein, %	Every day in every batch
Freezing temperature, °C	Every day in every batch
Presence of phosphatase	If heat treatment is suspected
Thermal resistance group	Every day in every batch
	At least once a week
Presence of inhibitory substances	At least once every 10 days

	According to the production control program
Mass fraction of true protein	According to the production control program	GOST R 52054, paragraph 6.26	GOST R 52054, paragraph 6.26

(Changed edition, Amendment No. 2).

5.4 Control over the content of pesticides, toxic elements, antibiotics, inhibitory substances, radionuclides, aflatoxin and microbiological indicators is carried out in accordance with the procedure established by regulatory legal acts in force on the territory of the Russian Federation.

(Changed edition, Amendment No. 1,).

5.5 (Deleted, Amendment No. 1).

5.6 The frequency of monitoring the content of microbiological and chemical contaminants in milk is established in a production control program developed in accordance with [

State standard of the Russian Federation GOST R 52054-2003
"Natural cow's milk - raw materials. Technical specifications"
(adopted and put into effect by Decree of the State Standard of the Russian Federation dated May 22, 2003 N 154-st)

Fresh cow's milk - raw material. Specifications

1 Application area

Requirements aimed at ensuring the safety of milk are set out in 4.4.

Requirements regarding labeling are set out in 4.8, acceptance rules - in section 5, control methods - in section 6.

4.2 In terms of organoleptic indicators, milk must meet the requirements specified in table 1.

Table 1

Indicator name	Norm for milk variety
			off-grade
Consistency	Homogeneous liquid without sediment or flakes. Freezing is not allowed		Presence of protein flakes, mechanical impurities
Taste and smell	Clean, without foreign odors and tastes not characteristic of fresh natural milk		Pronounced feed taste and smell
		A mild feed taste and smell is allowed in the winter-spring period.
	White to light cream		Cream, light gray to gray

4.3 In terms of physical and chemical indicators, milk must meet the standards specified in Table 2.

Table 2

Indicator name	Norm for milk variety
Indicator name				off-grade
Acidity, °T	From 16.00 to 18.00	From 16.00 to 18.00	From 16.00 to 20.99	Less than 15.99 or more than 21.00
Cleanliness group, not lower
Density, kg/m3, not less				Less than 1026.9
	Not higher than minus 0.520			Above minus 0.520
*Can be used instead of determining the density of milk.

4.4 The content of toxic elements, aflatoxin, antibiotics, inhibitory substances, radionuclides, pesticides, pathogenic microorganisms, including salmonella, KMAFAnM and somatic cells in milk must comply with current sanitary standards.

4.6 The basic all-Russian norm for the mass fraction of milk fat is 3.4%, the basic norm for the mass fraction of protein is 3.0%.

4.7 Milk after milking must be filtered (purified). Milk is cooled on farms no later than 2 hours after milking to a temperature of ()°C.

4.8 Marking

4.8.1 Transport labeling of products from the sender (individual) must contain the following information:

Product name;

Last name, first name, patronymic of the deliverer;

Volume, l.

4.8.2 Transport labeling of products from the sender (legal entity) must contain the following information:

Product name;

Deliverer's name;

Name of country and address of the sender;

Batch number, for multiple exports within one day;

Volume, l;

Milk temperature upon shipment;

5 Acceptance rules

5.1 Milk received from cows in the first seven days after calving and in the last five days before launching is not subject to acceptance for food purposes.

5.2 Acceptance rules - according to GOST 13928, milk sampling is carried out at the place of its acceptance, is issued with a certificate of quality and safety and is accompanied by a veterinary certificate (certificate) in the established form.

The quality and safety certificate indicates:

Certificate number and date of issue;

Name and address of the supplier;

Name and type of product;

Batch number;

Date and time (h, min) of shipment;

Batch volume, l;

Test results data (fat mass fraction, density, acidity, purity, shipping temperature);

Number and date of issue of the accompanying veterinary certificate (certificate) and the name of the organization of the state veterinary service that issued it;

Designation of this standard.

5.3 The frequency of monitoring milk quality indicators upon acceptance is established in accordance with Table 3.

Table 3

Controlled indicator

Frequency of control

Test methods for re-inspection

at the request of the supplier

in controversial cases

Organoleptic indicators

Every day in every batch

Temperature, °C

Every day in every batch

Titratable acidity, °T

Every day in every batch

GOST 3624, (2.2)

Mass fraction of fat, %

Every day in every batch

Density, kg/m3

Every day in every batch

Cleanliness group

Every day in every batch

Bacterial contamination, CFU/g

At least once every 10 days

Mass fraction of protein, %

At least twice a month

Freezing temperature, °C

Every day in every batch

Presence of phosphatase

If heat treatment is suspected

Thermal resistance group

Every day in every batch

At least once every 10 days

GOST 23453, section 3

Presence of inhibitory substances

At least once every 10 days

When accepting milk, its quality indicators and grade are established in accordance with GOST R 52054-2003 “Natural cow's milk - raw materials. Technical specifications" and SaNPiN 2.3.2.1078-01. Milk obtained from healthy cows must be fresh, whole and free from foreign tastes and odors unusual for fresh milk. In appearance and consistency, it should be a homogeneous liquid of white or slightly yellow color, without sediment or flakes. In accordance with the standard, the raw milk produced is divided into grades: highest, first, second and non-grade.

GOST R 52054-2003 Natural cow's milk - raw material

(date of introduction 2004-01-01)

Indicator	Standard for variety
Indicator			off-grade*
Consistency	Homogeneous liquid without sediments or flakes. Freezing is not allowed.		Presence of protein flakes, mechanical impurities
Taste and smell	Clean, without foreign odors and tastes not characteristic of fresh milk	Allowed in winter-spring* mild feed taste and smell	Pronounced feed taste and smell
	White to light cream		Cream, light gray to gray
Acidity, O T			less than 15.99 or more than 21.00
Cleanliness group,
Density, kg/m 3, not less			less than 1026.9
Freezing temperature, O C	not higher than -0.520		above -0.520
Bacterial contamination, thousand/cm3			more than 4000
			more than 1000

* Changes No. 1 GOSTR 52054-2003(date of introduction 01/01/1010) – change of the name of GOST – “Raw cow’s milk”, deletion of the column “non-varietal”, deletion of words in the winter - spring period, etc.

**According to Federal Law No. 88“Technical Regulations for Milk and Dairy Products”, SOMO of milk is not less than 8.2%, the basic norm of the mass fraction of fat is 3.4%, the basic norm of the mass fraction of protein is 3.0%.

Lesson 4

Determining the naturalness of milk by organoleptic

and physical and chemical parameters. Determination of sanitary and hygienic indicators and type of milk in accordance And

with GOST requirements for purchased milk.

Determination of mastitis milk, establishment of milk pasteurization,

detection of inhibitory and other foreign substances in milk

(Test)

Control of milk naturalness

Milk is considered adulterated if foreign substances have been added to it or fat has been removed.

Distinguish character falsification, i.e. what is added to the milk (water or skim milk or both water and skim milk - double adulteration) and degree adulteration - the amount of added substances (water, skim milk) as a percentage.

To determine the nature and degree of falsification of milk, it is necessary to know the content of fat, dry matter, SOMO, and the density of milk in the test and stall samples.

1) adulteration with water. When water is added to milk, the content of dry matter, SOMO, fat, as well as density and acidity decreases. The degree of falsification is calculated using the formula:

B = [(SOMO - SOMO 1) / SOMO] x 100,

where B is the amount of water added to milk,%;

SOMO - stall sample indicator, %;

SOMO 1 - indicator of the test sample.

2) adulteration of milk with skim milk or skimming. When adding skim milk or skimming the cream, the density increases, the dry matter and fat content decreases, and the SOMO does not change or slightly increases.

The degree of falsification is calculated using the formula:

O = [(F - F 1) / F] x 100,

where O is the amount of added skim milk, %;

For greater reliability, when establishing the nature of falsification in the case of adding skim milk, a calculation is made using the formula:

W St = (W 1 / C 1) x 100,

where F st is the fat content in milk dry matter, %;

The presence of less than 25% fat in the milk solids indicates that skim milk or skimmed milk has been added to it.

3) double falsification. When water and skim milk are simultaneously added to milk, the content of dry matter, SOMO and fat decreases, and the density does not change or changes slightly depending on the ratio of the added components. The degree of falsification is determined by the formulas:

D = 100 - [(F 1 / F) x 100] ;

B = 100 - [(SOMO 1 /SOMO) x 100] ;

where D is the total amount of water and skim milk,%;

B is the percentage of added water;

O - percentage of added skim milk.