Covers the shape and surface of the cheese head.
Evaluation of internal holes (or lack thereof) and the uniformity of the "dough" color. 3. Technical & Safety Specifications gost r 53379
It sets maximum allowable levels for toxic elements (like lead or mercury), mycotoxins, antibiotics, pesticides, and radionuclides. Covers the shape and surface of the cheese head
Should range from soft and spreadable to slightly elastic, depending on the type. 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: