Gost R 53379 -

The most critical factor; must be characteristic of the specific variety without off-flavors.

To meet GOST R 53379, soft cheeses are evaluated on a point-based scale (totaling 100 points) across several categories: gost r 53379

This standard applies specifically to made from cow's milk or milk-based products. It covers several traditional and popular varieties, including: Russian Camembert Adyghe Cheese (Адыгейский) Lyubitelsky Moale, Ostankinsky, and Klinkovy 2. Quality & Sensory Requirements The most critical factor; must be characteristic of

Evaluation of internal holes (or lack thereof) and the uniformity of the "dough" color. 3. Technical & Safety Specifications The most critical factor

Should range from soft and spreadable to slightly elastic, depending on the type.