New requirements for milk processing products

Abstract

Cheeses are one of the most nutritious dairy products, with gustatory characteristics that allow them to be used on their own, as well as for preparing a large number of dishes. Natural cheeses with such properties are in demand and, accordingly, have a high market value, which somewhat limits their consumption. To reduce the cost of this type of products in the dairy industry, the large number of recipes and technologies are proposed, that imply the introduction of fatty components vegetable by origin into milk processing products, which have been widely used while the cheeses production. However, not all the manufacturers have indicated this in the labeling, which is a violation of consumer rights and Russian legislation. In addition, it is established that dairy products made with the addition of a milk fat substitute are inferior to the traditional product by organoleptic characteristics, including taste. In 2017, the Technical Regulation " Safety of Milk and Dairy Products" was amended, in particular concerning the cheese, and came into force in July 2018. The amendments touched on the very definition of cheeses, and in this document a new group of products appeared - "cheese , a milk product with a milk fat substitute produced using cheese technology ", requirements for the quality indicators of these products, the requirements for the content of cheese labeling and the rules for its application. Changes in the manufacture and turnover of «new cheeses» with a substitute for milk fat legislation suggests their mass production and consumption, but now legally, and the approved requirements for labeling milk processing products exclude the consumer misleading.