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The document ceased to be valid since September 29, 2019 according to Item 2 of the Order of the Government of the Republic of Moldova of March 7, 2019 No. 158

ORDER OF THE GOVERNMENT OF THE REPUBLIC OF MOLDOVA

of July 5, 2010 No. 611

About approval of the Technical regulation "Milk and Dairy Products"

(as amended on 11-09-2015)

According to the Law on activities for technical regulation No. 420-XVI of December 22, 2006. (The official monitor of the Republic of Moldova, 2007, No. 36-38, of the Art. 141), with subsequent changes and amendments, the Law on foodstuff No. 78-XV of March 18, 2004. (The official monitor of the Republic of Moldova, 2004, Art. No. 83-87, 431), the Marine life protection act of the rights of consumers No. 105-XV of March 13, 2003. (The official monitor of the Republic of Moldova, 2003, No. 126-131, of the Art. 507), with subsequent changes and amendments, DECIDES: the Government

1. Approve the Technical regulation "Milk and Dairy Products" it (is applied).

2. This Resolution becomes effective after 3 months from the date of publication in the Official monitor of the Republic of Moldova.

3. On the date of entry into force of this Resolution from the List of products which are subject to obligatory certification of conformity in the regulated area approved by the Order of the Government No. 1469 of December 30, 2004. (2005, No. 1-4, of the Art. 14), with subsequent changes and amendments, tariff line items with sequence numbers 1, of 2, of 3, 4 and 5 to exclude the official monitor of the Republic of Moldova.

4. To impose control over the implementation of this Resolution on the National agency on safety of foodstuff and the Ministry of Health.

Prime Minister

Vladimir Filat

Countersign:

Deputy Prime Minister, Minister of Economic Affairs

 

Valeriou Lazare

Minister of Agriculture and food industry

Valeriu Kosarchuk

Minister of Health

Vladimir Hotinyanu

Approved by the Order of the Government of the Republic of Moldova of July 5, 2010, No. 611

Technical regulation "Milk and Dairy Products"

The technical regulation "Milk and Dairy Products" creates necessary base for application of the following documents of the Commission the Code Alimentarius: CODEX STAN GENERAL 206-1999 about use of terminology of dairy products, CODEX STAN 289-1995 about dry serum (reviewed in 2003, is added in 2006), CODEX STAN 207-1999 about powdered milk and cream powder, CODEX STAN 282-1971 about sweetened condensed milk (it is reviewed in 1999), CODEX STAN 243-2003 about the fermented milk (it is added in 2008), CODEX STAN 221-2001 about unripe cheeses, including cottage cheese (it is added in 2008), CODEX STAN GENERAL 283-1978 about cheeses (it is reviewed in 1999, it is added in 2008), CODEX STAN 279-1971 about oil (it is reviewed in 1999, it is added in 2006), CODEX STAN 288-1976 about cream and sour cream (it is reviewed in 2003, it is added in 2008), the Directive 2001/114/CE of Council of December 20, 2001 by certain types of condensed milk, in parts or in full dried, intended for consumption by the person, published in the Official magazine of the European Union (JO No. L 1, 17.01. 2002, item 19).

I. Scope

1. The technical regulation "Milk and Dairy Products" (further - the Technical regulation) establishes the main quality requirements, to packaging, labeling, transportation and storage of consumer milk and dairy products (further - products) national or import production.

2. Requirements of this Technical regulation are not applied to the products made in individual farms for own consumption and also to the transit products or products which are temporarily stored as transit.

3. Action of this Technical regulation extends to the groups of products provided in table 1.

Table 1

Tariff line item according to the Combined commodity nomenclature

Name of products (group of products)

0401

The milk and cream which are not condensed and without addition of sugar or other sweetening substances

0402

The milk and cream condensed or with addition of sugar or other sweetening substances

0403

Buttermilk, the turned milks and cream, yogurt, kefir and other fermented or skvashenny the milks and cream condensed or not condensed with addition or without addition of sugar or other sweetening substances, with vkusoaromatichesky additives or without them, with addition or without addition of fruit, nuts or cocoa

0404

The whey condensed or not condensed with addition or without addition of sugar or other sweetening substances; products from natural components of milk, with addition or without addition of sugar or other sweetening substances, in other place not named or not included

0405

The butter and other fats and oils made of milk; dairy pastes

0406

Cheeses and cottage cheese

II. Terminology

4. Within this Technical regulation the following main terms and determinations of products for the purpose of production and realization are applied:

1) cheeses - products mature or unripe, soft, semisolid, firm or very firm which can have cover and in which the amount of protein/casein does not exceed its quantities in milk received by the following methods:

a) complete or partial folding of milk proteins, proteins of the fat-free or partially skim milk, creamy, serumal proteins, proteins of buttermilk or any their combination under the influence of enzymes or other curtailing agents, and partial removal of serum, considering the principles of concentration of milk proteins (in particular amounts of casein) therefore amount of protein in cheeses much more, than amount of protein in dairy raw materials of which cheese was made;

b) technical processing which includes folding of milk protein and/or the products received from milk which give to end product the organoleptic, physical and chemical qualities similar to the product described in the subitem and);

2) aged cheeses - cheeses which are not suitable for the use right after production and shall be stored certain time at such temperature and under such circumstances as a result to receive the biochemical and physical changes characteristic to this type of product;

3) aged cheeses with mold - aged cheese in which maturing comes to an end in case of development of characteristic mold in product and/or on its surface;

4) unripe cheeses - cheeses which are ready for the use after production;

5) cottage cheese - the dairy product with the high content of protein received as a result of fermentation of milk using cultures of lactic bacteria with use or without use of chloride of calcium, fermentation by maw or pepsin with partial department of serum;

6) cheeses firm and semisolid - the cheeses which are characterized by well certain form characteristic to each type with the homogeneous and elastic mass, eyes of fermentation of various sizes distributed depending on grade with dense, elastic cover;

7) cheeses soft - cheeses with well connected weight, some grades with fermentation eyes, with soft cover or without it;

8) cheeses brine - cheeses abomasal which ripen and are stored in brine;

9) processed cheeses - cheeses in case of which production all types of cheeses which are processed mechanically in case of high temperatures in the presence of salts of plavitel or the structuring agents for receipt of homogeneous mass of cheese, with addition or without addition of flavoring substances are used;

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