52686 Gost R May 2026

: Determining the physical parameters and gravimetric yield of various cheese types.

: Acts as a "parent" document for more specific standards, such as GOST 32260-2013 for semi-hard cheeses . Common Applications 52686 gost r

: Assessing the quality of cheeses produced using ultrafiltration or microfiltration. : Determining the physical parameters and gravimetric yield

The standard establishes the general technical requirements for various types of cheese intended for direct consumption or industrial food processing. and brined cheeses

: Applies to hard, semi-hard, soft, and brined cheeses, as well as cheese products (analogues).

: Defines requirements for organoleptic characteristics (taste, odor, texture, appearance) and physicochemical properties.

: Outlines mandatory information that must appear on consumer packaging, such as fat content in dry matter and moisture mass content.