GOST 32263-2013 PDF

Full title and description

GOST 32263-2013 — "Сыры мягкие. Технические условия" (Soft cheeses. Specifications). The standard establishes technical requirements, safety criteria and normative provisions for the manufacture, acceptance and labelling of soft cheeses (examples: Russian camembert, Lyubitelsky, Adyghe and smoked Adyghe, Moale, Ostankinsky, Klinkovy and similar varieties) intended for direct consumption or further processing.

Abstract

This interstate GOST specifies composition, physico‑chemical and microbiological requirements, organoleptic characteristics, packaging, marking, storage conditions and rules for sampling and testing of soft cheeses produced from milk and/or dairy raw materials. It replaces earlier national technical specifications and is intended to ensure product safety and uniform quality across participating states.

General information

• Status: Active / in force.
• Publication date: Adopted/registered 14 November 2013; edition issued 20 November 2014; came into force 1 July 2015.
• Publisher: Interstate standard adopted under the oversight of the Federal Agency on Technical Regulating and Metrology (Rosstandart) / Interstate Council for Standardization, Metrology and Certification; developed by VNIIMS (All‑Russian Research Institute of Butter and Cheese‑making).
• ICS / categories: 67.100.30 (Milk and milk products — Cheese).
• Edition / version: GOST 32263-2013 (text and amendments published 2014–2015; includes subsequent corrections/amendments listed in official information).
• Number of pages: Typical electronic edition 16 pages (published copies listed as 16–18 pages depending on publisher).

Scope

The standard applies to soft cheeses produced from milk and/or milk products, with or without addition of by‑products of milk processing, intended for direct consumption or for further processing. It covers a range of named traditional and industrial soft cheese types and defines requirements that ensure their safety and suitability for sale and processing. The standard is used in the Russian Federation and by other states adopting the interstate GOST.

Key topics and requirements

• Definitions and classification of soft cheeses by type and production method.
• Requirements for raw materials and allowable ingredients (milk grades, starter cultures, enzymes, permitted additives and by‑products).
• Compositional and physico‑chemical parameters (moisture, fat content, fat in dry matter, salt, acidity, etc.).
• Microbiological safety limits and hygiene requirements to control pathogens and indicator organisms.
• Organoleptic (sensory) characteristics and acceptance criteria.
• Requirements for packaging, marking and labelling (information required on consumer and transport packaging).
• Storage, transport conditions and shelf life limits for specified product categories.
• Sampling, test methods and rules for conformity assessment (laboratory testing and inspection procedures).

These topics are presented in the standard together with normative references to related GOSTs and test methods.

Typical use and users

Primary users include cheese manufacturers and dairy processors producing soft cheeses, quality assurance and R&D laboratories, certification and inspection bodies, food safety regulators, importers/exporters and product developers. The standard is applied when drafting product specifications, conducting acceptance testing, registering products for sale in jurisdictions that recognize the interstate GOST, and when demonstrating regulatory compliance.

Related standards

GOST 32263-2013 is part of a set of dairy product standards published in the same period. Related documents include earlier national standards that it replaced (for example GOST R 53379‑2009 on soft cheeses) and other contemporaneous GOSTs for dairy products such as GOST 32260-2013 (semi‑hard cheeses), GOST 32261-2013 (butter) and GOST 32262-2013 (melted butter and milk fat). The standard also references a number of testing and microbiological method standards used for compliance verification.

Keywords

GOST 32263-2013; soft cheeses; Сыры мягкие; specifications; cheese safety; Adyghe cheese; Russian camembert; compositional requirements; microbiological limits; packaging; storage; VNIIMS; Rosstandart.

FAQ

Q: What is this standard?

A: GOST 32263-2013 is an interstate technical standard titled "Soft cheeses. Specifications" that defines technical, safety and quality requirements for a range of soft cheeses produced from milk and milk products.

Q: What does it cover?

A: It covers raw material requirements, compositional and physico‑chemical parameters, microbiological safety limits, organoleptic acceptance criteria, packaging and labelling rules, storage and transport conditions, and sampling and test methods for soft cheeses.

Q: Who typically uses it?

A: Cheese producers, QA/QC laboratories, certifying bodies, food safety inspectors, product developers and commercial parties (exporters/importers) who need to demonstrate conformity with interstate dairy product requirements.

Q: Is it current or superseded?

A: As of the available published information the standard is listed as active/in force (came into force 1 July 2015) and replaced earlier national norms for soft cheeses. Users should verify if any later amendments or newer replacements have been published in official registries before relying on it for regulatory submissions.

Q: Is it part of a series?

A: Yes — it belongs to a family of dairy product GOSTs published in the same consolidation of dairy standards (other nearby designations cover semi‑hard cheeses, butter, melted butter and related products). It also includes normative references to test method standards.

Q: What are the key keywords?

A: Soft cheese, cheese specifications, food safety, compositional requirements, microbiological criteria, packaging, storage, GOST, VNIIMS.