FEDERAL LAW OF THE RUSSIAN FEDERATION

of June 12, 2008 No. 88-FZ

The technical regulation on milk and dairy products

Accepted by the State Duma on May 23, 2008

Approved by the Federation Council on May 30, 2008

Chapter 1. General provisions

Article 1. Scope of this Federal Law

1. This Federal Law establishes:

1) objects of technical regulation which list and the description contains this Federal Law;

2) requirements to safety of objects of technical regulation;

3) rules of identification of objects of technical regulation for the purposes of application of this Federal Law;

4) rules and forms of assessment of conformity and confirmation of conformity of objects of technical regulation to requirements of this Federal Law;

5) requirements to terminology, packaging, marking of milk and dairy products, including requirements to information on the name, structure and consumer properties provided to consumers on packaging of these products and in accompanying documents.

2. This Federal Law also establishes the rights and obligations of participants of the relations regulated by this Federal Law.

Article 2. Objects of technical regulation which list and the description contains this Federal Law

1. Objects of technical regulation which list and the description contains this Federal Law are:

1) milk and dairy products, including the infant foods on milk basis released in the territory of the Russian Federation;

2) production processes, storages, transportations, realization and utilizations of milk and dairy products.

2. The list of milk and the dairy products which are objects of technical regulation of this Federal Law includes:

1) raw milk, raw skim milk and raw cream;

2) dairy products, including:

a) dairy products;

b) milk compound food;

c) milk-containing products;

d) infant foods on milk basis, milk mixes (including dry milk mixes), milk beverages (including beverage milk beverages) for children of early age, milk porridges;

e) milk conversion by-products;

3) functionally necessary components.

Article 3. Purposes of adoption of this Federal Law

This Federal Law is adopted for the purpose of:

1) protection of life and health of citizens;

2) preventions of the actions misleading consumers and ensuring accuracy of the information about the name, structure and consumer properties of milk and dairy products.

Article 4. The basic concepts used in this Federal Law

For the purposes of this Federal Law the basic concepts, the stipulated in Clause 2 Federal Laws of December 27, 2002 No. 184-FZ "About technical regulation" (further - the Federal Law "About Technical Regulation"), article 1 of the Federal Law of January 2, 2000 No. 29-FZ "About quality and safety of foodstuff", and also the following basic concepts are used:

1) milk - the product of normal physiological secretion of mammary glands of farm animals received from one or several animals during the milking period in case of one and more milking without any additions to this product or extraction of any substances from it;

2) dairy products - the milk conversion products including dairy product, dairy compound product, milk-containing product, milk conversion by-product;

3) dairy product - foodstuff which is made from milk and (or) its components without use of not milk fat and protein and as a part of which components, functionally necessary for milk conversion, can contain;

4) dairy compound product - the foodstuff made from milk and (or) dairy products without addition or with addition of by-products of conversion of milk and not milk components which are added not for the purpose of replacement of components of milk. At the same time in this ready-made product of components of milk there shall be more than 50 percent, in ice cream and sweet products of conversion molokaboly than 40 percent;

5) milk-containing product - the foodstuff made from milk and (or) dairy products, and (or) by-products of conversion of milk and not milk components according to technology which provides replacement of milk fat in number of its mass fraction of no more than 50 percent from oil phase only by substitute of milk fat and is allowed use of protein of not milk origin not for the purpose of replacement of milk protein, with mass fraction of solids of milk in solids of ready-made product at least than 20 percent;

6) secondary milk raw materials - milk conversion by-product, dairy product with partially lost identification signs or consumer properties (including such products withdrawn within their expiration dates, but conforming to the safety requirements imposed to food staples), held for use after conversion;

7) milk conversion by-product - the coproduct received in production process of products of conversion of milk;

8) raw milk - the milk which was not exposed to heat treatment at temperature of more than 40 degrees Celsius or processing as a result of which its components change;

9) whole milk - milk which components were not affected by means of their regulation;

10) skim milk - the milk with mass fraction of fat of less 0,5 of percent received as a result of fat separation from milk;

11) drinking milk - the milk with mass fraction of fat no more than 9 percent made from raw milk and (or) dairy products and subjected to heat treatment or other processing for the purpose of regulation of its components (without use of milk whole milk, milk skim milk);

12) baked milk - the drinking milk subjected to heat treatment at temperature from 85 to 99 degrees Celsius with endurance at least within three hours before achievement of specific organoleptical properties;

13) pasteurized milk, sterilized milk, ultra heat-treated (ultravysokotemperaturnoobrabotanny) molokomoloko drinking, subjected to heat treatment for the purpose of observance of the established requirements to microbiological indicators of safety;

14) milk beverage - the dairy product made from the concentrated or concentrated milk or milk whole milk or milk skim milk and water;

15) the milk beverage enriched - milk beverage into which are entered in addition, separately or in complex, such substances as protein, vitamins, micro and macrocells, food fibers, polyunsaturated fatty acids, phospholipids, probiotics, prebiotics;

16) concentrated or condensed integral the molokokontsentrirovanny or condensed dairy product, the mass fraction of solids of milk in which constitutes at least than 25 percent, mass fraction of protein in dry fat-free substances of milk - at least than 34 percent and mass fraction of fat - at least than 7 percent;

17) concentrated or condensed fat-free the molokokontsentrirovanny or condensed dairy product, the mass fraction of solids of milk in which constitutes at least than 20 percent, mass fraction of protein in dry fat-free substances of milk - at least than 34 percent and mass fraction of fat - no more than percent 1,5;

18) the milk condensed with sugar - the concentrated or condensed dairy product with sugar, the mass fraction of protein in dry fat-free substances of milk in which constitutes at least than 34 percent;

19) milk whole milk - dry dairy product, the mass fraction of solids of milk in which constitutes at least than 95 percent, mass fraction of protein in dry fat-free substances of milk - at least than 34 percent and mass fraction of fat - at least than 20 percent;

20) milk skim milk - dry dairy product, the mass fraction of solids of milk in which constitutes at least than 95 percent, mass fraction of protein in dry fat-free substances Molokans less than 34 percent and mass fraction of fat - no more than percent 1,5;

21) not milk components - foodstuff which is added to milk conversion products (mushrooms; sausages and meat products; seafood; honey, vegetables, nuts, fruit; eggs; jams, jam, chocolate and other confectionery; coffee, tea; liqueur, rum; sugar, salt, spices; other foodstuff; food supplements; vitamins; micro and macrocells; proteins, fats, carbohydrates of not milk origin);

22) cream - dairy product which is made from milk and (or) dairy products represents emulsion of fat and milk plasma and mass fraction of fat in which constitutes at least than 9 percent;

23) raw cream - the cream which was not exposed to heat treatment at temperature of more than 45 degrees Celsius;

24) drinking cream - the cream subjected to heat treatment (at least pasteurizations) and packed in consumer pack;

25) fermented milk product - the dairy product or dairy compound product made by way of application of the indicator of actual acidity leading to decrease (rn) and milk souring protein coagulations and (or) dairy products, and (or) their mixes with use of fermenting microorganisms, with addition not for the purpose of replacement of components of milk of not milk components (to or after souring) or without addition of such components and the containing live fermenting microorganisms in the quantity established in appendices 4, of 6, 8 and 12 to this Federal Law;

26) ayran - the fermented milk product made in the way mixed (lactic and spirit) fermentations with use of fermenting microorganisms - thermophilic lactic streptococci, the Bulgarian lactic stick and yeast with the subsequent addition of water, salt or without their addition;

27) acidophilus milk - the fermented milk product made with use in equal ratios of fermenting mikroorganizmovatsidofilny lactic stick, lactococci and the ferment prepared on kefir corns;

28) varenets - the fermented milk product made by the souring of milk and (or) dairy products which is previously sterilized or subjected to other heat treatment at temperature of 97 degrees Celsius plus or minus 2 degrees Celsius with use of fermenting microorganisms - thermophilic lactic streptococci before achievement of characteristic organoleptical properties;

29) yogurt - the fermented milk product with the increased content of dry fat-free substances of milk made with use of mix of fermenting microorganisms - thermophilic lactic streptococci and the Bulgarian lactic stick;

30) kefir - the fermented milk product made in the way mixed (lactic and spirit) fermentations with use of the ferment prepared on kefir corns without addition of clean cultures of lactic microorganisms and yeast;

31) koumiss - the fermented milk product made in the way mixed (lactic and spirit) fermentations and souring of mare's milk with use of fermenting microorganisms - the Bulgarian and acidophilic lactic sticks and yeast;

32) kumysny product - the fermented milk product made from cow's milk according to the production technology of koumiss;

33) curdled milk - the fermented milk product made with use of fermenting microorganisms - lactococci and (or) thermophilic lactic streptococci;

34) mechnikovsky curdled milk - the fermented milk product made with use of fermenting mikroorganizmovtermofilny lactic streptococci and the Bulgarian lactic stick;

35) boiled fermented milk - the fermented milk product made by souring of baked milk with addition of dairy products or without their addition with use of fermenting mikroorganizmovtermofilny lactic streptococci with addition of the Bulgarian lactic stick or without its addition;

36) sour cream - fermented milk product which is made by souring of cream with addition of dairy products or without their addition with use of fermenting microorganisms - lactococci or mix of lactococci and thermophilic lactic streptococci and mass fraction of fat in which constitutes at least than 9 percent;

37) cottage cheese - the fermented milk product made with use of fermenting microorganisms - lactococci or mix of lactococci and thermophilic lactic streptococci and methods of acid or acid and abomasal coagulation of proteins with the subsequent removal of serum by self-pressing, pressing, centrifuging and (or) ultrafiltration;

38) cottage cheese - the dairy product made from cottage cheese grain with addition of cream and table salt. Heat treatment of ready-made product and addition of stabilizers of consistence are not allowed;

39) curds - the dairy product or dairy compound product made from cottage cheese with addition of desi, cream, sweetened condensed milk, Sakharov and (or) salts or without their addition with addition not for the purpose of replacement of components of milk of not milk components or without their addition. Heat treatment of these ready-made products and addition of stabilizers of consistence are not allowed;

40) cottage cheese product - the dairy product, dairy compound product or milk-containing product made from cottage cheese and (or) products of conversion of milk according to the production technology of cottage cheese with addition of dairy products or without their addition with addition of not milk components, including not milk fats and (or) proteins or without their addition, with the subsequent heat treatment or without it. If the finished dairy or dairy compound cottage cheese product contains at least than 75 percent of mass fraction of components of milk and such products were not exposed to heat treatment and maturing for the purpose of achievement of specific organoleptical and physical and chemical properties, concerning such products the concept "cream cheese" is used;

41) cake cheese - the dairy or dairy compound product made from curds which are formed, covered with foodstuff glaze or are not covered with this glaze, weighing no more than 150 grams;

42) curd cake - cottage cheese product which is formed, covered with foodstuff glaze or is not covered with this glaze, weighing no more than 150 grams;

43) acidified product - the dairy or dairy compound fermented milk product which is thermally processed after souring or the milk-containing product made according to the production technology of fermented milk product and having organoleptical and physical and chemical properties, similar to it;

44) cow's milk oil - dairy product or dairy compound product on emulsion fatty basis which prevailing component is milk fat which are made from cow's milk, dairy products and (or) by-products of conversion of milk by department from them oil phase and uniform distribution in it milk plasma with addition not for the purpose of replacement of components of milk of not milk components or without their addition;

45) desi - cow's milk oil, the mass fraction of fat in which constitutes from 50 to 85 percent inclusive;

46) sweet cream butter - the desi made from pasteurized cream;

47) sour butter - the butter made from pasteurized cream with use of lactic microorganisms;

48) creamy serum butter - the desi made from the cream received in case of production of cheese;

49) melted butter - cow's milk oil, the mass fraction of fat in which constitutes at least than 99 percent which is made from desi by melting of oil phase and has specific organoleptical properties;

50) oil paste - dairy product or dairy compound product on emulsion fatty basis, the mass fraction of fat in which constitutes from 39 to 49 percent inclusive and which are made from cow's milk, dairy products and (or) by-products of conversion of milk by use of stabilizers with addition not for the purpose of replacement of components of milk of not milk components or without their addition;

51) sweet cream oil paste - the oil paste made from pasteurized cream;

52) sour butter oil paste - the oil paste made from pasteurized cream with use of lactic microorganisms;

53) subcheese oil paste - the oil paste made from the cream received in case of production of cheese;

54) milk fat - dairy product, the mass fraction of fat in which constitutes at least 99,8 of percent which has neutral taste and smell and is made from milk and (or) dairy products by removal of milk plasma;

55) creamy and vegetable spread - product of conversion of milk on emulsion fatty basis, the mass fraction of general - fat - in which constitutes from 39 to 95 percent and mass fraction of milk fat in oil phase - from 50 to 95 percent;

56) creamy and vegetable melted mix - milk conversion product, the mass fraction of fat in which constitutes at least than 99 percent and which is made from creamy and vegetable spread by melting of oil phase or with use of other processing methods;

57) cheese - the dairy product or dairy compound product made from milk, dairy products and (or) by-products of conversion of milk with use of special ferments, the technologies providing coagulation of milk proteins by means of molokosvertyvayushchy enzymes or without their use, either acid or thermal acid method with the subsequent department of cheese curd from serum, its formation, pressing, posolka, maturing or without maturing with addition not for the purpose of replacement of components of milk of not milk components or without their addition;

58) processed cheese - the dairy product or dairy compound product made from cheese and (or) cottage cheese with use of dairy products and (or) by-products of conversion of milk, the emulsifying salts or strukturoobrazovatel by crushing, hashing, melting and emulsification of mix for melting with addition not for the purpose of replacement of components of milk of not milk components or without their addition;

59) cheese product - the milk-containing product made according to the production technology of cheese;

60) fused cheese product - the milk-containing product made according to the production technology of processed cheese;

61) cheese, cheese product brine - the cheeses, cheese product ripening and (or) which are stored in solution of salts;

62) cheese, cheese product soft, semisolid, firm, superfirm - cheese, cheese product which have specific organoleptical and physical and chemical properties corresponding to appendices 11 and 12 to this Federal Law;

63) cheese, cheese product with mold - the cheese, cheese product made with use of the mold fungi which is inside and (or) on surface of ready cheese, cheese product;

64) cheese, cheese product slime - the cheese, cheese product made with use of the slime microorganisms developing on surface of ready cheese, cheese product;

65) cheese, processed cheese, cheese product, fused cheese product smoked - the cheeses, processed cheese, cheese product, fused cheese product subjected to smoking and having specific organoleptical properties, characteristic of smoked foodstuff;

66) milk, milk compound, the milk-containing konservysukhy or concentrated milk, milk compound, milk-containing products packed into container;

67) ice cream the sweet dairy product which - is shaken up, refrigerated and consumed in the refrigerated type, dairy compound product or milk-containing product;

68) milk ice cream - ice cream (dairy product or dairy compound product), the mass fraction of milk fat in which constitutes no more than percent 7,5;

69) creamy ice cream - ice cream (dairy product or dairy compound product), the mass fraction of milk fat in which constitutes from 8 percent to percent 11,5;

70) ice cream - ice cream (dairy product or dairy compound product), the mass fraction of milk fat in which constitutes from 12 to 24 percent;

71) sour-milk ice cream - ice cream (dairy product or dairy compound product), the mass fraction of milk fat in which constitutes no more than 7,5 of percent and which is made with use of fermenting microorganisms or fermented milk products;

72) ice cream with vegetable fat - ice cream (milk-containing product), the mass fraction of fat in which constitutes no more than 12 percent;

73) ice cream soft - ice cream which has temperature from minus 5 to minus 7 degrees Celsius and which is implemented to consumers directly after stay in freezer;

74) the ice cream tempered - the ice cream subjected after stay in freezer to freezing up to the temperature is not higher minus 18 degrees Celsius and keeping the specified temperature in case of storage, transportation and realization;

75) ice-cream powder liquid - the liquid dairy product, dairy compound product or milk-containing product containing everything the components necessary for the ice-cream industry;

76) dry-mix - the dry dairy product, dry dairy compound product or dry milk-containing product made by drying of liquid ice-cream powder or mixing of necessary dry components and intended for the ice-cream industry after recovery by water, milk, cream and (or) juice;

77) milk conversion product normalized - product of conversion of milk in which indicators of mass fractions of fat, squirrel and (or) dry fat-free substances of milk or their ratio are brought into accord with the indicators established by standards, regulating documents of federal executive bodies, sets of rules and (or) technical documents;

78) milk conversion product termizirovanny, pasteurized, sterilized or ultra heat-treated - the milk conversion product subjected to heat treatment and conforming to requirements of this Federal Law to the admissible level of content of microorganisms in such product;

79) the milk conversion product concentrated, condensed, evaporated or frozen - the milk conversion product made by partial removal of water from it before achievement of mass fraction of solids in it at least than 20 percent;

80) the milk conversion product concentrated with sakharomprodukt milk conversions concentrated, made with addition of sucrose and (or) other types of sugars;

81) milk conversion product dry - the milk conversion product made by way of partial removal of water from this product to achievement of mass fraction of solids in it at least than 90 percent;

82) milk conversion product sublimated - the milk conversion product made by way of removal of water from the refrigerated product of conversion of milk to achievement of mass fraction of solids in it at least than 95 percent;

83) milk conversion product recovered - the milk conversion product made from the concentrated or dry product of conversion of milk and water;

84) milk conversion product enriched - milk conversion product to which such substances as protein, vitamins, micro and macrocells, food fibers, polyunsaturated fatty acids, phospholipids, probiotics, prebiotics are added separately or in complex;

85) milk conversion product shaken up - the milk conversion product made by beating;

86) milk conversion product recombined - the milk conversion product made from products of conversion of milk and (or) their separate components and water;

87) milk conversion product nizkolaktozny - product of conversion of milk in which lactose is partially hydrolyzed or partially removed;

88) milk conversion product delactosed - product of conversion of milk in which lactose is completely hydrolyzed or completely removed;

89) the products on the basis of complete or partial hydrolyzates of belkaprodukta of conversion of milk made from the proteins of cow's milk, soy subjected to complete or partial hydrolysis;

90) buttermilk - the milk conversion by-product received in case of butter manufacture from cow's milk;

91) whey (cheese, cottage cheese or casein whey) - the milk conversion by-product received in case of production of cheese (cheese whey), cottage cheese (cottage cheese serum) and casein (casein serum);

92) national dairy product - the dairy product having the name which historically developed in the territory of the Russian Federation and determined by features of technology of its production, composition of the ferment used in case of its production and (or) the name of geographical object - the place of distribution of this dairy product;

93) biological product (further - bioproduct) - the milk conversion product made with use of fermenting microorganisms and enriched by addition in the course of souring and (or) after it live pro-biotic microorganisms (probiotics) in monocultures or associations and (or) prebiotics. Heat treatment of ready-made product is not allowed;

94) milk components - solids (milk fat, milk protein, lactobiose (lactose), enzymes, vitamins, mineral substances), water;

95) dry milk residue - milk components, except for waters;

96) dry fat-free milk residue - milk components, except for fat and water;

97) milk plasma - colloid system of proteins of milk, lactobiose (lactose), mineral substances, enzymes and vitamins B to aqueous phase;

98) whey proteins are the proteins of milk remaining in whey after casein sedimentation;

99) concentrate of whey proteins - the whey proteins received from whey by concoction or ultrafiltration;

100) casein - the milk conversion product made from skim milk and representing heart cut of proteins of milk;

101) albumine - the milk conversion product made from whey and representing concentrate of whey proteins of milk;

102) fat-free product of conversion of milk - the milk conversion product made from skim milk, and (or) buttermilk, and (or) serum, and (or) made on their basis of products;

103) raw skim milk - the skim milk which was not exposed to heat treatment at temperature of more than 45 degrees Celsius;

104) the enriched milk - drinking milk into which for increase in its nutrition value are entered in addition, separately or in complex, such substances as milk protein, vitamins, micro and macrocells, food fibers, polyunsaturated fatty acids, phospholipids, prebiotics;

105) the whole milk condensed with sugar - the concentrated or condensed dairy product with sugar, the mass fraction of solids of milk in which constitutes at least 28,5 of percent, mass fraction of protein in dry fat-free substances of milk - at least than 34 percent and mass fraction of fat - at least 8,5 of percent;

106) the skim milk condensed with sugar - the concentrated or condensed dairy product with sugar, the mass fraction of solids of milk in which constitutes at least than 26 percent, mass fraction of protein in dry fat-free substances of milk - at least than 34 percent and mass fraction of fat - no more than 1 percent;

107) the cream condensed with sugar - the concentrated or condensed dairy product with sugar, the mass fraction of solids of milk in which constitutes at least than 37 percent, mass fraction of protein in dry fat-free substances of milk - at least than 34 percent and mass fraction of fat - at least than 19 percent;

108) cream powder - dry dairy product, the mass fraction of solids of milk in which constitutes at least than 95 percent, mass fraction of protein in dry fat-free substances of milk - at least than 34 percent and mass fraction of fat - at least than 42 percent;

109) batch of dairy products - set of units of production, homogeneous on structure and quality, having the same name, being in the homogeneous container made by the same manufacturer according to the same technical document on the same processing equipment and having the same date of production (except for batches of the dairy products which are at the same time provided for assessment in case of confirmation of its compliance to requirements of this Federal Law). The baking plate is understood by batch of dairy products for the purposes of confirmation of its compliance to requirements of this Federal Law set of units of production, having the same name, made by the same manufacturer in the same conditions according to the same technical document and at the same time provided for assessment in case of confirmation of its compliance.

Chapter 2. Requirements to raw milk, products of its conversion

Article 5. Requirements to safety of raw milk, raw skim milk, raw cream

1. Obtaining conditions from farm animals of milk, transportation, realization and utilization of raw milk, raw skim milk and raw cream, dairy products of nonindustrial production shall conform to requirements of the legislation of the Russian Federation on veterinary science.

2. Raw milk shall be received from healthy farm animals in the territory, safe concerning infectious and other general for the person and animal diseases.

3. Use in food of the raw milk received during the first seven days after day of otel of animals and within five days about day of their start (before their otely) and (or) from sick animals and animals who are on quarantine is not allowed.

4. The manufacturer shall ensure safety of raw milk for the purpose of absence in it residual amounts of the inhibiting, washing, desinfectant and neutralized substances, growth stimulants of animals (including hormonal medicines), the medicines (including antibiotics) applied in livestock production for the purpose of fattening, treatment of the cattle and (or) prevention of his diseases.

5. The milk received from different types of farm animals, except for cow's milk shall correspond to the indicators established by standards, regulating documents of federal executive bodies, sets of rules and (or) technical documents.

6. The mass fraction of dry fat-free substances in cow's raw milk shall constitute at least 8,2 of percent. Density of cow's milk, the mass fraction of fat in which constitutes percent 3,5, shall be at least than 1 027 kilograms per cubic meter at temperature of 20 degrees Celsius or at least equivalent value for milk, mass fraction of fat in which another.

7. The following additional requirements can be imposed to the raw milk used for production of foodstuff with certain consumer properties:

1) the raw milk of farm animals intended for production of infant foods on milk basis shall conform to requirements of this Article, and also the following requirements:

a) the indicator of purity is not lower than the first group, heat stability indicator on alcoholic test not below the third group according to requirements of the national standard;

b) the number of colonies of mesophilic aerobic microorganisms and optionally anaerobic microorganisms does not exceed the admissible level established for raw milk of the superior grade and raw milk of first class according to appendix 2 to this Federal Law;

c) the quantity of somatic cages does not exceed the admissible level established for raw milk of the superior grade according to appendix 2 to this Federal Law;

d) storage and transportation of the raw milk intended for production of infant foods on milk basis are performed in separate reservoirs with observance of requirements, stipulated in Article the 6th this Federal Law;

e) use of raw milk which indicators of identification do not correspond to type of farm animals from whom milk is received and (or) indicators of safety of which do not conform to requirements of this Federal Law, it is not allowed;

2) the cow's raw milk intended for the milk manufacture sterilized including the milk concentrated or the milk condensed shall conform to requirements of this Article and indicator of heat stability for alcoholic test not below the third group according to requirements of the national standard;

3) the cow's raw milk intended for production of cheese shall conform to requirements of this Article, and also the following requirements:

a) sychuzhno-fermentation sample of I and II classes;

b) bacterial number level on reduktazny test of I and II classes according to requirements of the national standard, and optionally anaerobic microorganisms constitutes the number of colonies of mesophilic aerobic microorganisms no more than 1 x 10 (6) colony-forming units in cubic centimeter;

c) the quantity makes dispute of mesophilic anaerobic lactatefermentative butyrate microorganisms for:

cheeses with low temperature of curd scalding no more than 13 000 dispute in cubic decimeter;

cheeses with high temperature of curd scalding no more than 2 500 dispute in cubic decimeter;

d) acidity no more than 19 degrees of Turner;

e) the mass fraction of protein is at least percent 2,8;

4) the cow's raw milk intended for production of dietary foods shall conform to requirements of this Article, and also the following requirements:

a) the number of colonies of mesophilic aerobic microorganisms and optionally anaerobic microorganisms of no more than colony-forming units in cubic centimeter;

b) the quantity of somatic cages makes no more than in cubic centimeter;

c) heat stability indicator on alcoholic test not below the second group according to requirements of the national standard.

8. Indicators of chemical and radiological safety of cow's raw milk, raw skim milk and raw cream shall not exceed the admissible level established in appendix 1 to this Federal Law.

9. Indicators of microbiological safety and content of somatic cells of cow's raw milk, raw skim milk and raw cream shall not exceed the admissible level established in appendix 2 to this Federal Law.

10. The decision on use of raw milk, raw skim milk and the raw cream which is not conforming to safety requirements to admissible levels of content of potentially dangerous substances, microorganisms and somatic cages the manufacturer according to requirements of the legislation of the Russian Federation about veterinary science accepts, legislations of the Russian Federation in the field of ensuring sanitary and epidemiologic wellbeing of the population and the legislation in the field of ecological safety.

Article 6. Requirements to special engineering procedures in case of production, storage, transportation, utilization of raw milk, raw skim milk and raw cream

1. The special engineering procedures applied in case of production of raw milk, condition of keeping, feeding, milking of farm animals, conditions of collection, chilling, storage of raw milk, raw skim milk of raw cream shall conform to requirements of the legislation of the Russian Federation on veterinary science.

2. Raw milk after milking of farm animals shall be cleared and cooled up to the temperature of 4 degrees Celsius plus or minus 2 degrees Celsius within 2 hours.

3. Storage of raw milk, raw skim milk is allowed (including storage period of the raw milk used for separation) at temperature of 4 degrees Celsius plus or minus 2 degrees Celsius of no more than 36 hours taking into account transportation time, storage of raw cream at temperature not above 8 degrees Celsius of no more than 36 hours taking into account transportation time, except for storages of raw milk, raw skim milk (including storage period of the raw milk used for separation), the raw cream intended for production of infant foods on milk basis (for children of early age), milk mixes (including dry milk mixes), milk beverages (including beverage milk beverages), milk porridges which shall be stored at temperature of 4 degrees Celsius plus or minus 2 degrees Celsius no more than 24 hours taking into account transportation time.

4. Preliminary heat treatment, including pasteurization, raw milk, raw skim milk, raw cream by the manufacturer in cases is allowed:

1) acidities of raw milk, raw skim milk from 19 degrees to 21 degrees of Turner, acidity of raw cream from 17 to 19 degrees of Turner;

2) storages of raw milk, raw skim milk, raw cream of more than 6 hours;

3) transportations of raw milk, raw skim milk, raw cream which duration exceeds the admissible period of their storage, but no more than for 25 percent.

5. In case of application of preliminary heat treatment of raw milk, raw skim milk, raw cream, including pasteurization, the modes of heat treatment (temperature, the carrying out period) are specified in the accompanying documentation.

6. Agricultural producers in case of production of raw milk, raw skim milk and raw cream shall use the equipment and materials permitted for contact with dairy products by the federal executive body performing functions on control and supervision in the field of ensuring sanitary and epidemiologic wellbeing of the population, consumer protection.

7. During transportation of the cooled raw milk, raw skim milk, raw cream to the place of conversion up to the beginning of their conversion temperature of such products shall not exceed 10 degrees Celsius. The raw milk, raw skim milk and raw cream which are not conforming to the established requirements to their temperature are subject to immediate conversion.

8. Transportation of raw milk, raw skim milk, raw cream is performed in the reservoirs with densely closed covers made of materials, permitted for contact with milk by the federal executive body performing functions on control (supervision) in the field of ensuring sanitary and epidemiologic wellbeing of the population, consumer protection, and sealed up. In vehicles maintenance of temperature according to the requirements provided by this Federal Law shall be provided.

9. Storage and transportation of raw milk, raw skim milk and raw cream are followed by the declaration of conformity and information provided by parts 23 and 24 of article 36 of this Federal Law.

10. Storage of raw milk, raw skim milk, raw cream, and also milk, skim milk, the cream which underwent to preliminary heat treatment (including pasteurization) prior to their conversion, is performed by the manufacturer of products of conversion of milk in the separate marked reservoirs at temperature of 4 degrees Celsius plus or minus 2 degrees Celsius.

11. Utilization of raw milk, raw skim milk or the raw cream which are not conforming to requirements of this Federal Law is performed by the manufacturer or the seller of these products according to the procedure, established by the legislation of the Russian Federation on veterinary science, the legislation of the Russian Federation in the field of ensuring sanitary and epidemiologic wellbeing of the population and the legislation in the field of ecological safety.

Article 7. Requirements to milk conversion products

1. Production of products of conversion of milk shall be performed from the milk conforming to requirements to safety indicators, the established this Federal Law, and subjected to the heat treatment providing such ready-made products conforming to requirements of this Federal Law.

2. In the products of conversion of milk intended for realization, toxic elements, mycotoxins, antibiotics, pesticides, radionuclides, microorganisms and measure value of oxidative spoilage the regulations established by this Federal Law shall not exceed content.

3. Indicators of chemical and radiological safety of products of conversion of milk shall not exceed the admissible level established in appendix 3 to this Federal Law.

4. Indicators of microbiological safety of products of conversion of milk shall not exceed the admissible level established in appendix 4 to this Federal Law.

5. Development and production of new products of conversion of milk are performed according to international standards, either national standards, or standards of the organizations. Requirements of the specified standards to such products or to the related production processes, storages, transportations, realization and utilizations shall conform to requirements, the established this Federal Law. Products which are for the first time made in the territory of the Russian Federation or are imported on the territory of the Russian Federation, are subject to the state registration in accordance with the legislation of the Russian Federation in the field of ensuring sanitary and epidemiologic wellbeing of the population.

6. Not milk components used in case of production of products of conversion of milk shall conform to requirements of the legislation of the Russian Federation in the field of quality assurance and safety of foodstuff.

7. Application of food supplements and fragrances, except for functionally necessary components is not allowed, in case of production of the dietary foods and national dairy products which are fermented milk products (except production of milk compound food).

8. Control of level of content of probiotics and prebiotics in the enriched products of conversion of milk is performed by the methods applied to control of level of content of these components.

9. The decision on use of the products of conversion of milk which are not conforming to requirements of this Article is accepted by the manufacturer or the seller according to requirements of the legislation of the Russian Federation in the field of ensuring sanitary and epidemiologic wellbeing of the population, the legislation of the Russian Federation on veterinary science and the legislation in the field of ecological safety.

Chapter 3. Requirements to production and special engineering procedures in case of production and (or) sales of products of conversion of milk

Article 8. General requirements to production of products of conversion of milk

1. Requirements to production of products of conversion of milk extend on the legal entities and physical person occupied in the field of production and (or) sales of products of conversion of milk in the territory of the Russian Federation.

2. Engineering procedures of production of products of conversion of milk, and also the stages of production process connected with production, use, storage, transportation, milk conversion sales of products, use, conversion, utilization of potentially dangerous products of conversion of milk and the formed waste shall conform to requirements of the legislation of the Russian Federation in the field of ensuring sanitary and epidemiologic wellbeing of the population, the legislation of the Russian Federation on veterinary science and the legislation in the field of ecological safety.

3. The equipment, stock, container and packaging which are directly contacting to products of conversion of milk in case of their production, storage, transportation and realization shall be manufactured of the materials permitted for contact with dairy products by the federal executive body performing functions on control and supervision in the field of ensuring sanitary and epidemiologic wellbeing of the population, consumer protection according to requirements of the legislation of the Russian Federation in the field of ensuring sanitary and epidemiologic wellbeing of the population.

4. Assessment of conformity of safety requirements of engineering procedures of production and sales of products of conversion of milk is performed in case of their designing. Control of observance of such requirements is exercised by the manufacturer under production organization, and also at all stages of production process (production, storage, transportation, milk conversion sales of products, use, conversion or utilization to not conforming established requirements of products of conversion of milk and the formed waste).

5. In case of production of products of conversion of milk for the purpose of ensuring their compliance to the established requirements processes of odorization, baktofugirovaniye, fermentation, beating, recovery, melting, hydrolysis, glazing, homogenization, deaeration, demineralization, addition of components, hardenings of ice cream, freezing, isomerization, coagulation, concoction, smoking, membrane enrichment, normalization, enrichment, chilling, cleaning, pasteurization, transportation, melting, transformation of high-fat cream, pressing, reservation, recombining, self-pressing, knocking down, coagulation, condensation, separation, souring, mixing, maturing, stabilization, sterilization, drying, thermization, topleniye, ultrapasteurization, packaging, packing, filtering, formation, milling, storage, cheddaring, emulsification (dispersion), other production processes of such products are applied.

6. This Federal concepts of production processes of products of conversion of milk and the requirement to these processes connected with mandatory requirements to raw milk and products of its conversion are established by the law.

Article 9. Concepts of production processes of products of conversion of milk and the requirement to the processes connected with mandatory requirements to raw milk and products of its conversion

Concerning production processes of raw milk and products of its conversion the following concepts and requirements are established:

1) purification of raw milk - process of release of raw milk from mechanical impurities and (or) microorganisms. Purification of raw milk is performed by manufacturers of raw milk or manufacturers of products of conversion of milk without use of centrifugal force for the purpose of ensuring compliance of raw milk to requirements to its purity or using centrifugal force and the special equipment for the purpose of ensuring compliance of raw milk to requirements to its purity and release it from microorganisms;

2) filtering - process of release of raw milk and products of conversion of milk from mechanical impurities. Filtering is performed without use of centrifugal force;

3) separation - process of separation of raw milk or products of conversion of milk on two fractions with the lowered and increased fat content;

4) normalization - process of regulation of content and ratio of components of milk in raw milk or products of conversion of milk for achievement of the indicators established by standards, regulating documents of federal executive bodies, sets of rules and (or) technical documents. Normalization is performed by withdrawal from product or addition in product of components of milk, dairy products and (or) their separate components for the purpose of decrease or increase in values of mass fraction of fat, mass fraction of protein and (or) mass fraction of solids;

5) thermization - process of heat treatment of raw milk or products of conversion of milk. Thermization is performed at temperature from 60 to 68 degrees Celsius with endurance to 30 seconds, at the same time activity of alkaline phosphatase of milk remains;

6) pasteurization - process of heat treatment of raw milk or products of its conversion. Pasteurization is performed in case of the different modes (temperature, time) at temperature from 63 to 120 degrees Celsius with the endurance providing decrease in quantity of any pathogenic microorganisms in raw milk and products of its conversion to levels in case of which these microorganisms do not do essential harm to health of the person. Low-temperature pasteurization is performed at temperature not above 76 degrees Celsius and is followed by inactivation of alkaline phosphatase. High-temperature pasteurization is performed in case of the different modes (temperature, time) at temperature from 77 to 120 degrees Celsius and is followed by inactivation of both phosphatase, and peroxidase. Performance monitoring of pasteurization is exercised by one of the following methods:

a) biochemical technique (depending on pasteurization temperature phosphatase test or test on peroxidase, enzyme tests) by testing of tests of milk or products of its conversion. Selection of such tests is performed from each reservoir after its filling by the pasteurized product;

b) by microbiological method by testing of tests of milk or products of its conversion for availability of sanitary and indicator microorganisms. Selection of such tests is performed after chilling of the products which underwent heat treatment. Frequency of performance monitoring of pasteurization is established by the program of production supervision;

7) sterilization - process of heat treatment of raw milk or products of its conversion. Sterilization is performed at temperature above 100 degrees Celsius with the endurance providing compliance of ready-made product of conversion of milk to requirements of industrial sterility. Performance monitoring of sterilization is exercised by testing of tests of milk and products of its conversion for the purpose of check of their compliance to requirements of industrial sterility. Frequency of performance monitoring of sterilization and ultrapasteurization is established by the program of production supervision;

8) ultrapasteurization - process of heat treatment of raw milk and products of its conversion. Ultrapasteurization is performed in flow in the closed system with endurance at least than two seconds one of the following methods:

a) by contact of the processed product with heated surface at temperature from 125 to 140 degrees Celsius;

b) by direct mixing of sterile vapor with the processed product at temperature from 135 to 140 degrees Celsius. Ultrapasteurization with the subsequent aseptic packing provides product compliance to requirements of industrial sterility. Performance monitoring of ultrapasteurization is exercised by testing of tests of milk and products of its conversion for the purpose of check of their compliance to requirements of this Federal Law. Frequency of performance monitoring of ultrapasteurization is established by the program of production supervision;

9) maturing - process of endurance of milk, and also cream, other products of conversion of milk or their mixes in case of certain modes. Maturing is performed for the purpose of ensuring achievement characteristic of specific product organoleptic, microbiological, physical and chemical or structural-mechanical properties;

10) souring - process of formation of milk coagulum in milk and products of its conversion under the influence of fermenting microorganisms. Souring is followed by decrease in indicator of actual acidity (rn) and increase in content of lactic acid;

11) coagulation - process of protein coagulation in milk and products of its conversion. Coagulation is performed under the influence of the molokosvertyvayushchy enzyme preparations and other substances and factors promoting protein coagulation;

12) topleniye - process of endurance of milk or products of its conversion at the increased temperature for the purpose of achievement of characteristic organoleptical properties by them - cream or light brown color and specific taste and smell. Topleniye of milk conversion products (except for oils, mixes melted) is performed at temperature from 85 to 99 degrees Celsius with endurance at least than three hours or at temperature above 105 degrees Celsius at least than 15 minutes;

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