Russia has adopted a new GOST for cottage cheese

Rosstandart on Thursday, March 5, approved a new edition of the GOST for cottage cheese, the requirements of which will enter into force in January 2027.

"The new edition of the standard preserves the traditional object of standardization — classic cottage cheese as a fermented milk product — and at the same time clarifies a number of indicators taking into account modern practice," Rosstandart emphasized.

Among the key changes is the expansion of the list of permitted raw materials, reflecting modern technological solutions. Now, pasteurized cow's milk and condensed milk can be used for the production of cottage cheese.

The new standard also sets lower protein content standards: now they will be 14%, 15% and 17%, depending on the fat content of the product, as opposed to the previous 14%, 16% and 18%. An important innovation was the introduction of a lower acidity threshold. If earlier the standard limited only the maximum value (no higher than 210-240 degrees of Turner), now the product must have an acidity of at least 150 degrees.

"This is an additional measure against possible falsification and a tool to protect bona fide manufacturers," Rosstandart told RIA Novosti.

In addition, the moisture content of cottage cheese has been adjusted. Now the minimum threshold for the mass fraction of moisture has been increased from 60% to 65%, which, according to Rosstandart, will allow for more precise regulation of the consistency of the product.

"The update is aimed not at tightening for the sake of tightening, but at increasing transparency, eliminating possible legal conflicts, and adapting the document to the modern regulatory environment. Manufacturers have been provided with a comfortable transition period until January 1, 2027, which allows the industry to systematically implement the updated requirements," Rosstandart noted.

It should be added that the new GOST, like most of the existing ones in Russia, is advisory in nature, serving as a guideline for manufacturers. It becomes mandatory only with a direct reference in the law, contract or technical regulations.

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On March 3, Rosstandart approved a new GOST for white bread made from wheat flour, which will be introduced on April 1. According to the documents, it will now be possible to bake white bread weighing less than 500 g, although previously the mass should have been from 0.5 kg.

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