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The document ceased to be valid since  September 4, 2019 in compliance Item 2 of the Order of the Government of the Kyrgyz Republic of  August 13, 2019 No. 409

ORDER OF THE GOVERNMENT OF THE KYRGYZ REPUBLIC

of February 18, 2013 No. 84

About approval of the Technical regulation "About Safety of Milk and Products of Its Conversion"

(as amended on 20-01-2015)

According to the Law of the Kyrgyz Republic "About bases of technical regulation in the Kyrgyz Republic" the Government of the Kyrgyz Republic decides:

1. Approve the Technical regulation "About Safety of Milk and Products of Its Conversion" according to appendix.

2. This resolution becomes effective after six months from the date of official publication. This resolution is effective before entry into force in the territory of the Kyrgyz Republic of the corresponding technical regulation of the Customs union.

Prime Minister

Zh. Satybaldiyev

Appendix

to the Order of the Government of the Kyrgyz Republic of February 18, 2013 No. 84

Technical regulation "About Safety of Milk and Products of Its Conversion"

Chapter 1. General provisions

1. This Technical regulation according to the Law of the Kyrgyz Republic "About bases of technical regulation in the Kyrgyz Republic" is applied for the purpose of ensuring protection of life and human health in case of the use of milk and products on their basis, and also preventions of the actions misleading consumers.

This Technical regulation establishes:

1) objects of technical regulation;

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 Technical regulation;

4) forms of assessment of conformity;

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

6) the rights and obligations of participants of the relations regulated by this Technical regulation.

2. Treat objects of technical regulation of this Technical regulation:

1) the milk and products of its conversion released in the territory of the Kyrgyz Republic;

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

3. The list of milk and the products of its conversion which are objects of technical regulation includes:

1) raw milk and crude cream;

2) drinking milk and drinking cream;

3) fermented milk liquid products;

4) cottage cheese and cottage cheese products;

5) sour cream and products on its basis;

6) cow's milk oil;

7) oil paste;

8) creamy and vegetable spread and creamy and vegetable melted mix;

9) cheese and cheese products;

10) milk, milk-containing canned food;

11) ice cream and mixes for ice cream;

12) functionally necessary components;

13) secondary dairy raw materials.

4. For the purposes of this Technical regulation the following basic concepts are used:

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 or without its addition;

acidophilus milk - the fermented milk product made with use in equal ratios of fermenting microorganisms - acidophilic lactic stick, lactococci and the ferment prepared on kefiric fungi;

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

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;

varenets - the fermented milk product made by the souring of milk and (or) dairy products which are 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 organoleptic properties;

secondary dairy 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;

substitute of dairy product - the foodstuff made generally or completely from not dairy components and used in the same purposes as dairy product;

substitute of milk fat for production of milk-containing products - foodstuff with mass fraction of fat is at least % 99,5 made of natural vegetable oils or their mixes;

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;

manufacturer - legal entity or physical person, the production and the realization of milk and products of its conversion enabling on its own behalf and responsible for their compliance to safety requirements of this Technical regulation;

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

casein - the milk conversion product made from skim milk and representing the main fraction of proteins of milk;

kaymak - the dairy product made from high-fat cream, pasteurized and normalized with mass fraction of fat at least 40 percent;

kefir - the fermented milk product made in the way mixed (lactic and spirit) fermentations with use of the ferment prepared on kefiric fungi or the ferment prepared on net cultures of the microorganisms characteristic of kefir;

fermented milk product - dairy product or dairy compound product which are made in the way of the indicator of active acidity leading to decrease (rn) and milk souring protein coagulations, and (or) dairy products, and (or) their mixes, with use of fermenting microorganisms and the subsequent addition (not for the purpose of replacement of components of milk) not dairy components or without addition of such components and contain live fermenting microorganisms in the quantity established in appendix 1 to this Technical regulation;

fermented milk product termizirovanny - the dairy, dairy compound or milk-containing product which is thermally processed after souring;

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

sour-creamy oil paste - the oil paste made from the pasteurized cream with use of lactic microorganisms;

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;

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

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

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;

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

kunut - the dry dairy product developed from the cow's milk fat-free or normalized on fat subjected to thermal treatment by souring by its mix of net cultures of thermophilic and mesophilic lactic streptococcus (Streptococcus thrmophilus, Lactococcus lactis subsp.lactis), the Bulgarian stick (Lactobacillus delbruckil subsp.bulgaricus);

concentrate of serumal proteins - the serumal proteins received from whey by concoction, including ultrafiltration;

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 fatty phase and uniform distribution in it dairy plasma with addition (not for the purpose of replacement of components of milk) not dairy components or without their addition;

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) not dairy components or without their addition;

melarin - (shaken up, refrigerated and consumed in the refrigerated type) the sweet milk-containing product made according to the production technology of ice cream and not providing replacement of milk protein, the mass fraction of vegetable fat or its mix with milk fat in which constitutes no more than 2 percent; milk - the product of normal physiological secretion of mammary glands of farm animals received from one or several animals in the period of lactation in case of one and more milking without any additions to this product or extraction of any substances from it;

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

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