Technical Regulations of the Customs Union "On the safety of milk and dairy products "
(TR CU 033/2013)

(as amended on July 10, 2020)

This technical regulation has been developed in accordance with the Agreement on Common Principles and Rules of Technical Regulation in the Republic of Belarus, the Republic of Kazakhstan and the Russian Federation of November 18, 2010.

This technical regulation establishes mandatory safety requirements for milk and dairy products put into circulation in the customs territory of the Customs Union, for the processes of their production, storage, transportation, sale and disposal, as well as requirements for labeling and packaging of milk and dairy products to ensure their free movement.

If other technical regulations of the Customs Union have been adopted with respect to milk and dairy products, establishing safety requirements for milk and dairy products, for the processes of their production, storage, transportation, sale and disposal, as well as requirements for their labeling and packaging, then milk and dairy products, requirements for the processes of their production, storage, transportation, sale and disposal, as well as requirements for their labeling and packaging must comply with the requirements of all technical regulations of the Customs Union, which apply to them.

1. This technical regulation is designed to protect human life and health, the environment, the life and health of animals, to prevent actions that mislead consumers of milk and dairy products regarding their purpose and safety, and applies to milk and dairy products put into circulation in the customs territory of the Customs Union, the processes of their production, storage, transportation, sale and disposal.

2. This technical regulation applies to milk and dairy products put into circulation in the customs territory of the Customs Union and used for food purposes, including:

a) raw milk - raw materials, skimmed milk (raw and heat-treated) - raw materials, cream (raw and heat-treated) - raw materials;

b) dairy products, including:

dairy products;

dairy composite products;

milk-containing products;

milk-containing products with a milk fat substitute;

(The paragraph is additionally included from July 15, 2018 by the decision of the EEC Council of November 10, 2017 N 102)

by-products of milk processing;

milk-based baby food products for young children (from 0 to 3 years), preschool age (from 3 to 6 years), school age (from 6 years and older), adapted or partially adapted initial or subsequent milk mixtures (including dry), dry fermented milk mixtures, milk drinks (including dry) for feeding young children, ready-to-eat milk porridges and dry milk porridges (restored to readiness at home with drinking water) for feeding young children;

c) the processes of production, storage, transportation, sale and disposal of milk and dairy products;

d) functional components necessary for the production of milk processing products.

3. This technical regulation does not apply to the following products:

a) products made on the basis of milk and dairy products intended for use in specialized nutrition (with the exception of milk and dairy products for baby food);

b) culinary and confectionery products, food and biologically active additives, medicines, animal feed, non-food products made using or based on milk and dairy products;

c) milk and dairy products received by citizens at home and (or) in personal subsidiary farms, as well as the processes of production, storage, transportation and disposal of milk and dairy products intended only for personal consumption and not intended for release into circulation in the customs territory of the Customs Union.

4. This technical regulation establishes requirements for labeling and packaging of milk and dairy products that are mandatory for application and execution in the customs territory of the Customs Union, supplementing the requirements of the technical regulation of the Customs Union "Food Products in terms of their labeling" (TR CU 022/2011), approved by the Decision of the Customs Union Commission No. 881 of December 9, 2011 (hereinafter - the technical regulations of the Customs Union "Food products in terms of their labeling" (TR CU 022/2011)), and the technical regulations of the Customs Union "On Packaging Safety" (TR CU 005/2011), approved by the Decision of the Customs Union Commission of August 16, 2011 N 769 (hereinafter-the technical regulations of the Customs Union " On packaging Safety "(TR CU 005/2011)), and not contradicting them.

5. For the purposes of applying this technical regulation, the concepts established by the technical regulations of the Customs Union "On Food Safety" (TR CU 021/2011), approved by the Decision of the Customs Union Commission of December 9, 2011 N 880 (hereinafter - the technical regulations of the Customs Union "On Food Safety" (TR CU 021/2011)), the technical regulations of the Customs Union "Food products in terms of their labeling" (TR CU 022/2011), as well as the following concepts and their definitions are used:

"ayran" is a fermented milk product produced by mixed (lactic acid and alcohol) fermentation using fermenting microorganisms (thermophilic lactic acid streptococci, Bulgarian lactic acid bacillus) and yeast with or without the addition of water, table salt;

"albumin" is a milk processing product made from whey and is a concentrate of whey proteins of milk;

"acidophilin" is a fermented milk product produced with the use of fermenting microorganisms in equal proportions (acidophilic lactic acid bacillus, lactococci and sourdough prepared on kefir fungi);

"varenets" is a fermented milk product produced by fermenting milk and (or) dairy products previously sterilized or subjected to other heat treatment at a temperature of 97°C ± 2°C using fermenting microorganisms (thermophilic lactic acid streptococci) until the characteristic organoleptic properties are achieved;

"reconstituted milk" means a dairy product packaged in consumer containers, or raw materials for the production of milk processing products, other than drinking milk, produced from concentrated, or condensed, or dried dairy products and water;

"secondary dairy raw materials" - a by-product of milk processing, a dairy product, a milk composite product, a milk-containing product, a milk-containing product with a milk fat substitute with partially lost identification signs or consumer properties (including products recalled within their expiration dates that meet the safety requirements for food raw materials), intended for use after processing;

(The paragraph in the version put into effect on July 15, 2018 by the decision of the EEC Council of November 10, 2017 N 102. - See the previous version)

"starter cultures for the production of milk processing products" - non-pathogenic, non-toxic microorganisms and (or) associations of microorganisms (mainly lactic acid)specially selected and used for the production of milk processing products;

"grained cottage cheese" is a dairy product or a milk composite product made from curd grains with or without the addition of cream, table salt and other non-dairy components introduced not for the purpose of replacing the components of milk;

"yogurt" is a fermented milk product with a high content of skimmed milk solids, produced using fermenting microorganisms (thermophilic lactic acid streptococci and Bulgarian lactic acid bacillus);

"casein" is a product of milk processing, produced from skimmed milk and representing the main fraction of milk protein;

"caseinate" is a product of milk processing made from casein by processing with solutions of alkali metal hydroxides or their salts and drying;

"kefir" is a fermented milk product produced by mixed (lactic acid and alcohol) fermentation using a starter culture prepared on kefir fungi, without the addition of pure cultures of lactic acid microorganisms and yeast;

"fermented milk ice cream" - ice cream (dairy product or milk composite product), in which the mass fraction of milk fat is not more than 7.5 percent, produced using fermented microorganisms or fermented milk products;

"fermented milk product" - a dairy product or a milk composite product that is produced by a method that leads to a decrease in the active acidity index( pH), an increase in the acidity index and coagulation of milk protein, fermentation of milk, and (or) dairy products, and (or) their mixtures with non-dairy components that are not introduced to replace the components of milk (before or after fermentation), or without the addition of these components using starter microorganisms and contain live starter microorganisms in the amount specified in annex N 1 to this technical regulation;

"sour cream butter paste" is an oil paste made from pasteurized cream using lactic acid microorganisms;

"sour cream butter" - butter made from pasteurized cream using lactic acid microorganisms;

"whey protein concentrate" - whey proteins obtained from whey by concentration or ultrafiltration;

"concentrated or condensed skimmed milk" - a concentrated or condensed milk product in which the mass fraction of milk solids is at least 20 percent, the mass fraction of milk protein in skimmed milk solids is at least 34 percent and the mass fraction of milk fat is not more than 1.5 percent;

"concentrated or condensed whole milk" - a concentrated or condensed milk product in which the mass fraction of milk solids is at least 25 percent, the mass fraction of milk protein in skimmed milk solids is at least 34 percent and the mass fraction of milk fat is at least 7.5 percent;

"concentrated or condensed partially skimmed milk" - a concentrated or condensed milk product in which the mass fraction of milk solids is at least 20 percent, the mass fraction of milk protein in skimmed milk solids is at least 34 percent and the mass fraction of milk fat is more than 1.5, but less than 7.5 percent;

"kumys" is a fermented milk product produced by mixed (lactic acid and alcohol) fermentation of mare's milk using fermenting microorganisms (Bulgarian and acidophilic lactic acid sticks) and yeast;

"koumiss product" is a fermented milk product made from cow's milk in accordance with the technology of koumiss production;

"lactulose" is a product of lactose processing produced from lactose-containing dairy raw materials by isomerization of lactose;

"butter from cow's milk" is a dairy product or a milk composite product on an emulsion fat basis, the predominant component of which is milk fat, which is produced from cow's milk, dairy products and (or) by-products of milk processing by separating the fat phase from them and evenly distributing milk plasma in it;

"butter paste" is a dairy product or a milk composite product on an emulsion fat basis, in which the mass fraction of fat is from 39 to 49 percent inclusive and which is produced from cow's milk, dairy products and (or) by-products of milk processing by using stabilizers with or without the addition of non-dairy components not for the purpose of replacing the components of milk;

"mechnikovskaya curdled milk" is a fermented milk product produced using fermenting microorganisms (thermophilic lactic acid streptococci and Bulgarian lactic acid bacillus);

"milk" is a product of normal physiological secretion of the mammary glands of farm animals, obtained from one or more animals during lactation with one or more milking, without any additions to this product or extracts of any substances from it;

"milk-containing product" - a product of milk processing produced on the basis of milk and (or) its components, and (or) dairy products, and (or) by-products of milk processing and non-dairy components (with the exception of fats of non-dairy origin introduced into the composition as an independent ingredient and (or) non-dairy proteins used to replace milk protein), which are added not for the purpose of replacing the components of milk, with a mass fraction of milk solids in the solids of the finished product of at least 20 percent. It is not allowed to use by-products of milk processing obtained in the production of milk-containing products with a milk fat substitute;

(The paragraph in the wording entered into force on July 15, 2018 by the decision of the EEC Council of November 10, 2017 N 102.

"milk-containing product with milk fat substitute" - a milk processing product made from milk and (or) its components, and (or) dairy products, and (or) by-products of milk processing and non-dairy components, according to the production technology of a dairy product or a dairy composite product with the replacement of milk fat in an amount of not more than 50 percent of the fat phase exclusively with a milk fat substitute and allowing the use of non-dairy protein not for the purpose of replacing milk protein, with a mass fraction of milk solids in the solids of the finished product of at least 20 percent;";

(The paragraph is additionally included from July 15, 2018 by the decision of the EEC Council of November 10, 2017 N 102)

"milk-containing product with a milk fat substitute, fermented" - a milk-containing product with a milk fat substitute, produced in accordance with the production technology of a fermented milk product and having organoleptic and physico-chemical properties similar to it, with or without subsequent heat treatment. For a product that has not been subjected to heat treatment after fermentation - with the preservation of the composition and amount of microflora of the starter culture, which determine the type of the corresponding fermented milk product;";

(The paragraph is additionally included from July 15, 2018 by the decision of the EEC Council of November 10, 2017 N 102)

"milk-containing product with a substitute for milk fat cheese" - a milk-containing product with a substitute for milk fat produced using the technology of curd cheese, which is molded, coated with a glaze from food products or not covered with a glaze, weighing not more than 150 g;";

(The paragraph is additionally included from July 15, 2018 by the decision of the EEC Council of November 10, 2017 N 102)

"milk-containing product with a milk fat substitute produced using cottage cheese technology" - a milk-containing product with a milk fat substitute produced in accordance with the technology of cottage cheese production or from cottage cheese with the addition of a milk fat substitute, with or without the addition of dairy products, with or without the addition of non-dairy flavor components and food additives, with or without subsequent heat treatment;

(The paragraph is additionally included from July 15, 2018 by the decision of the EEC Council of November 10, 2017 N 102)

"milk plasma" is a colloidal system of milk proteins, milk sugar( lactose), minerals, enzymes and vitamins in the aqueous phase;

"dairy products" - milk processing products, including a dairy product, a milk composite product, a milk-containing product, a milk-containing product with a milk fat substitute, a by-product of milk processing, milk-based baby food products, adapted or partially adapted initial or subsequent milk mixtures (including dry), dry fermented milk mixtures, milk drinks (including dry) for feeding young children, milk porridges, ready-to-eat, and dry milk porridges (restored to readiness at home with drinking water) for the nutrition of young children;

(The paragraph in the version put into effect on July 15, 2018 by the decision of the EEC Council of November 10, 2017 N 102. - See the previous version)

"podsyrnaya, curd or casein milk whey" is a by-product of milk processing obtained during the production of cheese( podsyrnaya whey), cottage cheese (curd whey) or casein (casein whey);

"milk ice cream" - ice cream (dairy product or milk composite product), in which the mass fraction of milk fat is not more than 7.5 percent;

"ready-to-eat milk porridges and dry milk porridges (restored to readiness at home with drinking water) for feeding young children" - food products for baby food made from various types of cereals and (or) flour, milk and (or) dairy products, and (or) milk-containing products with or without the addition of non-dairy components, with a mass fraction of milk solids in the solids of a ready-to-use product of at least 15 percent;

"milk drinks for the nutrition of young children" - dairy products for the nutrition of young children, ready for use, made from raw milk and (or) dairy products with or without the addition of non-dairy components, followed by heat treatment, at least pasteurization, and meeting the physiological needs of young children;

"canned milk", "milk composite canned food", "milk-containing canned food"," milk - containing canned food with a milk fat substitute " - dry or concentrated (condensed), packaged dairy, milk composite, milk-containing products, milk-containing products with a milk fat substitute;

(The paragraph in the version put into effect on July 15, 2018 by the decision of the EEC Council of November 10, 2017 N 102. - See the previous version)

"milk fat" is a dairy product in which the mass fraction of milk fat is at least 99.8 percent, which has a neutral taste and smell and is produced from milk and (or) dairy products by removing milk plasma;

"milk drink" - a milk or milk composite product made from milk and (or) milk components, and (or) dairy products, including concentrated and (or) condensed, and (or) dried dairy products and water, with or without the addition of other dairy products or non-dairy components not for the purpose of replacing milk components, with a mass fraction of milk protein of at least 2.6 percent and with a mass fraction of skimmed milk solids of at least 7.4 percent (for dairy product);

"dairy product" - a food product that is made from milk and (or) its components, and (or) dairy products, with or without the addition of by-products of milk processing (with the exception of by-products of milk processing obtained in the production of milk-containing products) without the use of non-dairy fat and non-dairy protein and which may contain components functionally necessary for milk processing;

"milk sugar" is a milk processing product produced from whey or ultrafiltrate of whey by concentrating, crystallizing and drying lactose;

"milk composite product" - a food product made from milk and (or) its components, and (or) dairy products with or without the addition of by-products of milk processing (with the exception of by-products of milk processing obtained in the production of milk-containing products) and non-dairy components (with the exception of fats of non-dairy origin introduced into the composition as an independent ingredient (does not apply to dairy products for the nutrition of young children, in the production of which fats of non-dairy origin are used)), which are not added for the purpose of replacing the components of milk. At the same time, in the finished product, the components of milk should be more than 50 percent, in ice cream and sweet milk processing products-more than 40 percent;

"tempered ice cream" - ice cream subjected to freezing to a temperature not exceeding minus 18°C after processing in a freezer and maintaining the specified temperature during its storage, transportation and sale;

"soft ice cream" - ice cream that has a temperature from minus 5°C to minus 7°C and is sold to consumers directly after processing in a freezer;

"ice cream with milk fat substitute" - ice cream (a milk-containing product with a milk fat substitute) with a mass fraction of fat not exceeding 12 percent;

(The paragraph in the version put into effect on July 15, 2018 by the decision of the EEC Council of November 10, 2017 N 102. - See the previous version)

"ice cream" - whipped, frozen and frozen sweet dairy products, dairy composite products, milk-containing products;

"national dairy product" is a dairy product that has a name that has historically developed on the territory of a member state of the Customs Union and the Single Economic Space, determined by the peculiarities of its production technology, raw materials, the composition of the starter culture used in its production and (or) the name of the geographical object (the place of distribution of the corresponding dairy product);

"non-dairy components" - food products that are added to milk processing products, or food additives, or vitamins, or micro-and macroelements, or proteins, or fats, or carbohydrates of non-dairy origin;

"normalized milk" - raw materials for the production of milk processing products, in which the mass fractions of milk fat and milk protein and (or) skimmed milk solids or their ratios are brought into compliance with the indicators of the standard or technical document of the manufacturer, according to which the milk processing product is produced;

"skimmed milk" - raw materials for the production of milk processing products with a mass fraction of milk fat less than 0.5 percent, obtained as a result of the separation of milk fat from milk;

"enriched milk" - raw or drinking milk, in which milk protein, vitamins, micro - and macroelements, dietary fibers, polyunsaturated fatty acids, phospholipids, prebiotics are added separately or in a complex to increase the nutritional value of the product in comparison with the natural (initial) content;

"pasteurized, sterilized, ultra-pasteurized, ultra-high-temperature-processed milk" - milk subjected to heat treatment in order to comply with the established requirements of this technical regulation for microbiological safety indicators;

"buttermilk" is a by-product of milk processing obtained during the production of butter from cow's milk;

"drinking milk" - whole milk, skimmed, normalized, enriched-a dairy product with a mass fraction of milk fat less than 10 percent, subjected to heat treatment, at least pasteurization, without the addition of dry dairy products and water, packaged in consumer containers;

"drinking cream" - cream subjected to heat treatment, at least pasteurization, and packaged in consumer containers;

"processed cheese" - a dairy product or a dairy composite product made from cheese and (or) cottage cheese using dairy products and (or) by-products of milk processing, emulsifying salts or structure-forming agents by grinding, mixing, melting and emulsifying a mixture for melting with or without the addition of non-dairy components introduced not for the purpose of replacing the components of milk;

milk-containing product with a milk fat substitute produced according to the technology of processed cheese - a milk-containing product with a milk fat substitute produced in accordance with the technology of processed cheese production;

(The paragraph in the version put into effect on July 15, 2018 by the decision of the EEC Council of November 10, 2017 N 102. - See the previous version)

"plombir" - ice cream (dairy product or milk composite product), in which the mass fraction of milk fat is at least 12 percent;

"by-product of milk processing" - a related product obtained during the production of milk processing products;

"podsyrnaya oil paste" - an oil paste made from cream obtained by separating the podsyrnaya whey;

"lactose-free milk processing product" - a milk processing product in which the lactose content is not more than 0.1 g per 1 liter of a ready-to-use product in which lactose is hydrolyzed or removed;

"whipped milk processing product" - a product of milk processing produced by whipping;

"reconstituted milk processing product" means a milk processing product (other than drinking milk) produced from a concentrated (condensed) or dry milk and water processing product with or without the addition of other dairy products;

"concentrated milk processing product with sugar" - a concentrated milk processing product produced with the addition of sucrose and (or) other types of sugars;

"concentrated, condensed, evaporated or frozen milk processing product" - a product of milk processing produced by partial removal of water from it until the mass fraction of dry substances reaches at least 20 percent;

"low-lactose milk processing product" - a product of milk processing in which lactose is partially hydrolyzed or removed;

"normalized milk processing product" - a milk processing product in which the indicators of the mass fractions of milk fat and milk protein and (or) skimmed milk solids or their ratios are brought into line with the indicators established by the documents for the corresponding product;

"skimmed milk processing product" - a milk processing product made from skimmed milk, and (or) buttermilk, and (or) whey, and (or) products produced on their basis;

"enriched milk processing product" - a product of milk processing with the addition of such substances as milk protein, vitamins, micro-and macroelements, dietary fibers, polyunsaturated fatty acids, phospholipids, probiotic microorganisms, prebiotics separately or in a complex;

"recombined milk processing product" - a milk processing product made from milk processing products and (or) their individual components and water;

"freeze-dried milk processing product" - a milk processing product produced by removing water from a frozen milk processing product until the mass fraction of dry substances is at least 95 percent;

"dry milk processing product" - a product of milk processing produced by partial removal of water from it until the mass fraction of dry substances reaches at least 90 percent;

"thermized, pasteurized, sterilized, ultra-pasteurized or ultra-high-temperature processed milk processing product" - a product of milk processing subjected to heat treatment and meeting the requirements of this technical regulation established for the permissible level of microorganisms in such a product;

"products based on partial protein hydrolysates" - dairy products for baby food made from milk proteins of farm animals subjected to partial hydrolysis;

"milk processing products based on full or partial protein hydrolysates" - dairy products made from cow's milk protein subjected to full or partial hydrolysis;

"milk-based baby food products" - food products for baby food (with the exception of dry and liquid milk mixtures, milk drinks and milk porridges) produced from the milk of farm animals with or without the addition of milk processing products and (or) milk components, as well as with or without the addition of non-dairy components in an amount not exceeding 50 percent of the total mass of the finished product;

"curdled milk" is a fermented milk product produced using fermenting microorganisms (lactococci and (or) thermophilic lactic acid streptococci);

"ryazhenka" is a fermented milk product produced by fermenting melted milk with or without the addition of dairy products using fermenting microorganisms (thermophilic lactic acid streptococci) with or without the addition of Bulgarian lactic acid sticks;

"condensed skimmed milk with sugar" is a concentrated or condensed milk product with sugar, in which the mass fraction of milk solids is at least 26 percent, the mass fraction of milk protein in skimmed milk solids is at least 34 percent and the mass fraction of milk fat is not more than 1 percent;

"condensed whole milk with sugar" is a concentrated or condensed milk product with sugar, in which the mass fraction of milk solids is at least 28.5 percent, the mass fraction of milk protein in skimmed milk solids is at least 34 percent and the mass fraction of milk fat is at least 8.5 percent;

"partially skimmed condensed milk with sugar" is a concentrated or condensed milk product with sugar, in which the mass fraction of milk solids is at least 26 percent, the mass fraction of milk protein in skimmed milk solids is at least 34 percent and the mass fraction of milk fat is more than 1, but less than 8.5 percent;

"condensed cream with sugar" is a concentrated or condensed milk product with sugar, in which the mass fraction of milk solids is at least 37 percent, the mass fraction of milk protein in skimmed milk solids is at least 34 percent and the mass fraction of milk fat is at least 19 percent;

"fermented product" means a dairy product or a milk composite product, heat-treated after fermentation, or a milk-containing product and a milk-containing product with a milk fat substitute, produced in accordance with the production technology of a fermented milk product and having organoleptic and physico-chemical properties similar to it, with or without subsequent heat treatment. For a milk-containing product and a milk-containing product with a milk fat substitute that has not been subjected to heat treatment after fermentation - with the preservation of the composition and amount of the microflora of the starter culture, which determine the type of the corresponding fermented milk product;

(The paragraph in the version put into effect on July 15, 2018 by the decision of the EEC Council of November 10, 2017 N 102. - See the previous version)

"sweet-cream butter paste" is an oil paste made from pasteurized cream;

"sweet cream butter" - butter made from pasteurized cream;

"dry cream" is a dry dairy product in which the mass fraction of milk solids is at least 95 percent, the mass fraction of milk protein in skimmed milk solids is at least 34 percent and the mass fraction of milk fat is at least 42 percent;

"cream" is a dairy product (raw material) that is made from milk and (or) dairy products, is an emulsion of milk fat and milk plasma and in which the mass fraction of milk fat is at least 10 percent;

"butter" is butter made from cow's milk, in which the mass fraction of fat is at least 50 percent;

"cream ice cream" - ice cream (dairy product or milk composite product), in which the mass fraction of milk fat is from 8 percent to 11.5 percent;

"butter podsyrnoe butter" - butter produced from cream obtained by separating the podsyrnaya whey;

"creamy vegetable melted mixture" is a milk-containing product with a milk fat substitute, in which the mass fraction of total fat is at least 99 percent and which is produced from a creamy vegetable spread by melting the fat phase or using other technological methods;

(The paragraph in the version put into effect on July 15, 2018 by the decision of the EEC Council of November 10, 2017 N 102. - See the previous version)

"creamy vegetable spread" is a milk-containing product with a milk fat substitute on an emulsion fat basis, in which the mass fraction of total fat is from 39 to 95 percent and the mass fraction of milk fat in the fat phase is from 50 to 95 percent;

(The paragraph in the version put into effect on July 15, 2018 by the decision of the EEC Council of November 10, 2017 N 102. - See the previous version)

"cream product" is a dairy product or a milk composite product with a mass fraction of fat of more than 10 percent, made mainly from cream;

"liquid ice cream mixture" - a liquid dairy product, a milk composite product or a milk-containing product containing all the components necessary for the production of ice cream;

"dry ice cream mixture" - a dry milk product, a dry milk composite product or a dry milk-containing product produced by drying a liquid ice cream mixture or mixing the necessary dry components and intended for the production of ice cream after recovery with water, milk, cream and (or) juice;

"liquid ice cream mixture with milk fat substitute" - a liquid milk-containing product with a milk fat substitute containing all the components necessary for the production of ice cream with a milk fat substitute;

(The paragraph is additionally included from July 15, 2018 by the decision of the EEC Council of November 10, 2017 N 102)

"dry ice cream mixture with milk fat substitute" - a dry milk-containing product with a milk fat substitute produced by drying a liquid ice cream mixture with a milk fat substitute or mixing the necessary dry components and intended for the production of ice cream with a milk fat substitute after recovery with water, milk, cream and (or) juice;

(The paragraph is additionally included from July 15, 2018 by the decision of the EEC Council of November 10, 2017 N 102)

"sour cream" is a fermented milk product produced by fermenting cream with or without the addition of dairy products using fermenting microorganisms (lactococci or a mixture of lactococci and thermophilic lactic acid streptococci), in which the mass fraction of milk fat is at least 10 percent;

"components of milk" - dry substances (milk fat, milk protein, milk sugar (lactose), enzymes, vitamins, minerals), water;

"dry fermented milk mixtures for the nutrition of young children" - dairy products for the nutrition of young children produced in accordance with the technology of production of fermented milk products, which leads to a decrease in the active acidity index (pH) and coagulation of milk proteins using starter microorganisms (without the use of organic acids), followed by the addition or without the addition of live starter microorganisms to the dry mixture in the amount specified in annex N 2 to this technical regulation;

"dry milk drinks for the nutrition of young children" - dairy products for the nutrition of young children, made from cow's milk and (or) dairy products with or without the addition of non-dairy components with a mass fraction of milk solids in the solids of the finished product of at least 15 percent and meeting the physiological needs of young children;

"skimmed milk powder" is a dry dairy product in which the mass fraction of milk solids is at least 95 percent, the mass fraction of milk protein in skimmed milk solids is at least 34 percent and the mass fraction of milk fat is not more than 1.5 percent;

"whole milk powder" is a dry milk product in which the mass fraction of milk solids is at least 95 percent, the mass fraction of milk protein in skimmed milk solids is at least 34 percent and the mass fraction of milk fat is at least 26 and not more than 42 percent;

"dry milk residue" - components of milk, with the exception of water;

"dry skimmed milk residue" - components of milk, with the exception of milk fat and water;

"dry milk whey" is a dry milk product produced by partial removal of water from the whey obtained in the manufacture of cheese by the method of protein coagulation under the influence of milk-converting enzyme preparations, as well as in the manufacture of cheese, casein and cottage cheese by the method of protein coagulation as a result of the formation of lactic acid or thermoacid method, until the mass fraction of dry substances is at least 95 percent;

"whey protein" is the milk protein remaining in the whey after the precipitation of casein;

"cheese, processed cheese, milk - containing product with a milk fat substitute produced using cheese technology, milk-containing product with a milk fat substitute produced using smoked processed cheese technology" - cheese, processed cheese, milk-containing product with a milk fat substitute produced using cheese technology, milk-containing product with a milk fat substitute produced using processed cheese technology, subjected to smoking and having specific organoleptic characteristics characteristic of smoked food products properties. It is not allowed to use smoky flavors;

(The paragraph in the version put into effect on July 15, 2018 by the decision of the EEC Council of November 10, 2017 N 102. - See the previous version)

"cheese, milk-containing product with a milk fat substitute produced using cheese technology, soft, semi-hard, hard, super-hard" - cheese, milk-containing product with a milk fat substitute produced using cheese technology, which have the corresponding specific organoleptic and physico-chemical properties regulated by the annexes to this technical regulation;

(The paragraph in the version put into effect on July 15, 2018 by the decision of the EEC Council of November 10, 2017 N 102. - See the previous version)

"cheese, milk-containing product with a substitute for milk fat, produced by cheese technology, brine" - cheese, milk-containing product with a substitute for milk fat, produced by cheese technology, maturing and (or) stored in a solution of salts;

(The paragraph in the version put into effect on July 15, 2018 by the decision of the EEC Council of November 10, 2017 N 102. - See the previous version)

"cheese, milk-containing product with a milk fat substitute, produced using cheese technology, with mold" - cheese, milk-containing product with a milk fat substitute, produced using cheese technology, produced using mold fungi located inside and (or) on the surface of the finished cheese;

(The paragraph in the version put into effect on July 15, 2018 by the decision of the EEC Council of November 10, 2017 N 102. - See the previous version)

"cheese, milk-containing product with a milk fat substitute, produced using cheese technology, slug" - cheese, milk-containing product with a milk fat substitute, produced using cheese technology, produced using slug microorganisms developing on the surface of the finished cheese;

(The paragraph in the version put into effect on July 15, 2018 by the decision of the EEC Council of November 10, 2017 N 102. - See the previous version)

"cheese" means a dairy product or a milk composite product made from milk, dairy products and (or) by-products of milk processing with or without the use of special ferments, technologies that provide coagulation of milk protein using milk-converting enzymes, or by an acidic or thermoacid method, followed by separation of the cheese mass from the whey, its molding, pressing, with or without salting, maturation or without maturation with or without the addition of non-dairy components introduced not for the purpose of replacing the components milk;

"milk-containing product with a milk fat substitute produced according to the cheese technology - a milk-containing product with a milk fat substitute produced in accordance with the cheese production technology;

(The paragraph in the version put into effect on July 15, 2018 by the decision of the EEC Council of November 10, 2017 N 102. - See the previous version)

"raw milk" - milk that has not been subjected to heat treatment at a temperature of more than 40°With or processing, as a result of which its component parts are changed;

"raw skimmed milk" - skimmed milk that has not been subjected to heat treatment at a temperature of more than 45°C, obtained as a result of the separation of milk fat from milk;

"cheese" is a curd product that is molded, covered with a glaze from food products or not covered with this glaze, weighing no more than 150 g;

"raw cream" - cream that has not been subjected to heat treatment at a temperature of more than 45°C;

"cottage cheese" is a fermented milk product produced using fermented microorganisms (lactococci or a mixture of lactococci and thermophilic lactic acid streptococci) and methods of acid or acid - rennet coagulation of milk protein with subsequent removal of whey by self-pressing, and (or) pressing, and (or) separation (centrifugation), and (or) ultrafiltration with or without the addition of milk components (before or after fermentation) in in order to normalize dairy products;

"curd mass" - a dairy product or a milk composite product made from cottage cheese with or without the addition of butter, cream, condensed milk with sugar, sugars and (or) salt, with or without the addition of non-dairy components introduced not for the purpose of replacing the components of milk;

"cottage cheese product" means a dairy product, a milk composite product or a milk-containing product made from cottage cheese with or without the addition of dairy products, with or without the addition of non-dairy components, without the addition of non-dairy fats and (or) non-dairy proteins used to replace milk protein and milk fat, with or without subsequent heat treatment;

(The paragraph in the version put into effect on July 15, 2018 by the decision of the EEC Council of November 10, 2017 N 102. - See the previous version)

"curd cheese" - a dairy product or a dairy composite product made from curd mass, which is molded, covered with a glaze from food products or not covered with this glaze, weighing not more than 150 g;

"ghee" is an oil from cow's milk, in which the mass fraction of fat is at least 99 percent, which is produced from butter by melting the fat phase and has specific organoleptic properties;

"melted milk" - raw or drinking milk subjected to heat treatment at a temperature from 85°C to 99°C with an exposure of at least 3 hours until specific organoleptic properties are achieved;

"enzyme preparations for the production of milk processing products" - protein substances necessary for the implementation of biochemical processes occurring in the production of milk processing products;

"functionally necessary components in the production of milk processing products" - ferments for the production of milk processing products, kefir fungi, probiotic microorganisms( probiotics), prebiotics, enzyme preparations that are introduced in the production of milk processing products and without which it is impossible to produce the corresponding milk processing product;

"whole milk" is a raw material for the production of milk processing products in which the components have not been exposed through their regulation;

"partially skimmed milk powder" is a dry dairy product in which the mass fraction of milk solids is at least 95 percent, the mass fraction of milk protein in skimmed milk solids is at least 34 percent and the mass fraction of milk fat is more than 1.5 percent, but less than 26 percent.

6. Identification of milk and dairy products is carried out according to the following rules:

a) for the purposes of classifying milk and dairy products as objects of technical regulation, in respect of which this technical regulation applies, the identification of milk and dairy products is carried out by the applicant, state control (supervision) bodies, customs control bodies, conformity assessment (confirmation) bodies, as well as other interested persons without conducting studies (tests) on the name by establishing the conformity of the names of milk and dairy products, specified in the labeling or shipping documentation, with the names of milk and dairy products established in section II of this technical regulation, as well as in other technical regulations of the Customs Union, which apply to milk and dairy products;

b) if milk and dairy products cannot be identified by name, milk and dairy products are identified visually by comparing the appearance of milk and dairy products with the characteristics set out in the definition of such products in this technical regulation, as well as in other technical regulations of the Customs Union, which apply to milk and dairy products;

c) in order to establish the conformity of milk and dairy products with their name, the identification of milk and dairy products is carried out by comparing the appearance and organoleptic indicators with the signs established in annex N 3 to this technical regulation or certain standards, as a result of which compliance with the requirements of this technical regulation is voluntarily ensured, established lists of standards used for the purpose of assessing (confirming) compliance with this technical regulation, or with the signs, defined by the technical documentation in accordance with which milk and dairy products are manufactured;

d) if milk and dairy products cannot be identified by name, visual method or organoleptic method, identification is carried out by an analytical method by checking the compliance of physico-chemical and (or) microbiological indicators of milk and dairy products with the signs established in this technical regulation, certain technical documentation in accordance with which milk and dairy products are manufactured, as well as in other technical regulations of the Customs Union, which apply to milk and dairy products.

7. Milk and dairy products are put into circulation on the market of the member states of the Customs Union and the Single Economic Space (hereinafter referred to as the Member states) if they comply with the requirements of this technical regulation, as well as the requirements of other technical regulations of the Customs Union, which apply to them.

8. Milk and dairy products that meet the requirements of this technical regulation, as well as the requirements of other technical regulations of the Customs Union, which apply to them, have passed the conformity assessment (confirmation) procedure, must be marked with a single product circulation mark on the market of the member states of the Customs Union.

9. The Member States shall ensure the circulation on the market of the member states of milk and dairy products that meet the requirements of this technical regulation, as well as the requirements of other technical regulations of the Customs Union, which apply to them, on the territory of the member state without presenting additional requirements in relation to the requirements contained in this technical regulation and without conducting additional conformity assessment (confirmation) procedures.

10. When selling milk and non-industrial dairy products by individuals on markets, including agricultural markets, it is mandatory to inform consumers in any convenient way about their safety in veterinary and sanitary terms, about their names, place of production (address), date of production.

When selling raw milk on agricultural markets from containers of specialized vehicles or other containers made of materials intended for contact with food products into consumer containers, sellers (legal entities, individuals registered as individual entrepreneurs, and individuals) are required to present to consumers the relevant documents on conducting a veterinary and sanitary examination in accordance with the legislation of the member state, and also to inform consumers about the need for mandatory boiling of raw milk.

11. When delivering raw milk, raw skimmed milk, raw cream to milk receiving points or to milk processing enterprises, sellers (legal entities, individuals registered as individual entrepreneurs, and individuals) are required to present veterinary accompanying documents issued by the authorized body of the member state confirming the safety of raw milk, raw skimmed milk, raw cream.

12. Transportation of raw milk, raw skimmed milk, raw cream in the customs territory of the Customs Union is accompanied by a veterinary accompanying document issued by the authorized body of the member state containing information on conducting a veterinary and sanitary examination confirming their safety.

The validity period of the veterinary accompanying document is established depending on the results of veterinary and preventive measures for productive farm animals at the place of production of raw milk, raw skimmed milk, raw cream, but not more than 1 month from the date of issue of such a document.

13. Dairy products transported between the member states, controlled by veterinary control (supervision), imported from third countries or produced in the customs territory of the Customs Union, are accompanied by a veterinary certificate issued by the authorized bodies of the member states without conducting a veterinary and sanitary examination, which confirms epizootic well-being.

Each batch of milk and dairy products controlled by veterinary control (supervision) is imported into the customs territory of the Customs Union in the presence of a veterinary certificate issued by the competent authority of the country of departure.

14. For the production of milk processing products, it is not allowed to use raw milk obtained during the first 7 days after the day of calving of animals, within 5 days before the day of their launch (before calving), from sick animals and quarantined animals.

15. The mass fraction of dry skimmed substances in cow's raw milk should be at least 8.2 percent.

16. The levels of potentially dangerous substances in raw milk, raw skimmed milk, raw cream should not exceed the permissible levels established in Annexes N 1-4 to the technical regulations of the Customs Union "On food safety" (TR CU 021/2011) and in Annex N 4 to this technical regulation.

17. The levels of microorganisms and somatic cells in raw milk, raw skimmed milk, raw cream should not exceed the permissible levels established in Annex N 5 to this technical regulation.

18. Identification indicators of raw cow's milk, raw milk of other types of farm animals and raw cream from cow's milk are established in annexes N 6 and 7 to this technical regulation.

19. The processes used in the production of raw milk, raw skimmed milk, raw cream, including the conditions for keeping, feeding, milking farm animals, the conditions for collecting, cooling and storing raw milk, raw skimmed milk, raw cream, must ensure their compliance with the requirements of this technical regulation, as well as the requirements of other technical regulations of the Customs Union, which apply to them.

20. Raw milk after milking of farm animals should be cleaned and cooled to a temperature of 4°C ± 2°C for no more than 2 hours.

21. Before the start of industrial processing, it is allowed to store raw milk, raw skimmed milk (including the storage period of raw milk used for separation) at a temperature of 4°C ± 2°C, raw cream - at a temperature not exceeding 8°C for no more than 36 hours (including the time of transportation).

Before the start of industrial processing, it is allowed to store raw milk, raw skimmed milk (including the storage period of raw milk used for separation), raw cream intended for the manufacture of baby food products for young children at a temperature of 4°C ± 2°C for no more than 24 hours (including transportation time).

22. Preliminary heat treatment of raw milk, raw skimmed milk, raw cream, including pasteurization, is allowed by the manufacturer in the following cases::

a) the acidity of raw milk, raw skimmed milk from 19°T to 21°T, the acidity of raw cream from 17°T to 19°T;

b) storage of raw milk, raw skimmed milk, raw cream for more than 6 hours without cooling;

c) transportation of raw milk, raw skimmed milk, raw cream, the duration of which exceeds the permissible storage period, but not by more than 25 percent;

d) the existence of an appropriate regulation of the authorized bodies of the member states in the field of veterinary control (supervision).

23. When applying preliminary heat treatment of raw milk, raw skimmed milk, raw cream, including pasteurization, the modes of heat treatment (temperature, period of carrying out) are indicated in the shipping documentation for raw milk, raw skimmed milk, raw cream.

24. Agricultural producers in the production of raw milk, raw skimmed milk, raw cream must use equipment and materials that meet the requirements for the safety of materials in contact with food products.

25. During the transportation of chilled raw milk, raw skimmed milk, raw cream to the place of processing, at the time of the start of processing, their temperature should not exceed 10°C.

Acceptance of raw milk, raw skimmed milk, raw cream that do not meet the requirements for their temperature established by this paragraph is allowed provided that they are immediately processed by the manufacturer of milk processing products.

26. Transportation of raw milk, raw skimmed milk, raw cream is carried out in sealed containers with tightly closed lids made of materials that meet the requirements for the safety of materials in contact with food products. Vehicles must ensure that the temperature set by paragraphs 20 and 21 of this technical regulation is maintained.

27. Storage of raw milk, raw skimmed milk, raw cream, as well as those subjected to preliminary heat treatment, including pasteurization, by the manufacturer of milk processing products before the start of processing is carried out in separate labeled containers at a temperature of 4°C ± 2°C.

28. The processes of selling raw milk, raw skimmed milk, raw cream, as well as those subjected to preliminary heat treatment, including pasteurization, must comply with the requirements established in paragraph 10 of this technical regulation and the requirements of the technical regulations of the Customs Union "On Food Safety" (TR CU 021/2011).

29. The processes of utilization of raw milk, raw skimmed milk, raw cream, as well as those subjected to preliminary heat treatment, including pasteurization, must comply with the requirements of the technical regulations of the Customs Union "On food safety" (TR CU 021/2011).

30. Dairy products that are in circulation in the customs territory of the Customs Union during the established shelf life, when used for its intended purpose, must be safe.

Dairy products must comply with the requirements of this technical regulation and other technical regulations of the Customs Union, which apply to it.

31. The production of dairy products must be carried out from raw milk, and (or) raw skimmed milk, and (or) raw cream that meet the safety requirements established by this technical regulation, and subjected to heat treatment that ensures the production of dairy products that meet the requirements of this technical regulation.

Other food raw materials used for the production of dairy products must comply with the requirements of the technical regulations of the Customs Union, which apply to it.

32. The levels of toxic elements, potentially dangerous substances, mycotoxins, antibiotics, pesticides, radionuclides, microorganisms in dairy products intended for release into circulation in the customs territory of the Customs Union, and the values of oxidative spoilage indicators should not exceed the levels established in Annexes N 1-4 to the technical regulations of the Customs Union "On Food Safety" (TR CU 021/2011) and in Annex N 4 to this technical regulation.

33. The levels of microorganisms in dairy products should not exceed the permissible levels established in Annex N 8 to this technical regulation.

34. The production of dietary food products and fermented milk products (except for dairy composite products) should be carried out without the use of food additives and flavorings, with the exception of functionally necessary components.

The production of cottage cheese and cottage cheese should be carried out without heat treatment of the finished product and the addition of consistency stabilizers and preservatives.

35. The organoleptic indicators for the identification of milk processing products are set out in Annex N 3 to this technical regulation.

36. Physico-chemical and microbiological indicators of identification of dairy products are established in appendix N 1 to this technical regulation.

37. Microorganisms, including probiotic ones, used in monocultures or as part of starter cultures for the production of milk processing products, must be identified, non-pathogenic, non-toxic and must have the properties necessary for the production of these products that meet the requirements of this technical regulation.

38. Enzyme preparations for the production of milk processing products must have the activity and specificity necessary for a specific technological process, and meet the requirements established by the technical regulations of the Customs Union, which apply to enzyme preparations for the production of milk processing products.

39. The levels of microbiological safety of starter cultures for the production of milk processing products, enzyme preparations for the production of milk processing products, nutrient media for the cultivation of starter and probiotic microorganisms should not exceed the permissible levels established in Annex N 8 to this technical regulation.

40. Other safety indicators of starter cultures for the production of milk processing products, probiotic microorganisms, prebiotics, enzyme preparations for the production of milk processing products and nutrient media for the preparation of starter cultures for the production of milk processing products must comply with the requirements of this technical regulation, as well as the requirements set out in Annex N 3 to the technical regulation of the Customs Union "On Food Safety" (TR CU 021/2011).

41. The manufacturer of starter cultures for the production of milk processing products, enzyme preparations for the production of milk processing products and other functionally necessary components in the production of milk processing products ensures their compliance with the requirements of this technical regulation.

The manufacturer of dairy products must ensure the safety of the production starter and its production processes, as well as its compliance with the requirements of the document (standard or technical document of the manufacturer, according to which the milk processing product is produced).

Starter cultures for the production of milk processing products should be used immediately after opening an undamaged package. The storage of opened and the use of damaged packages of starter cultures for the production of milk processing products is not allowed.

42. In the production of food products for baby food on a dairy basis, the use of milk-converting enzyme preparations for the production of milk processing products and starter cultures for the production of milk processing products obtained using genetically modified organisms is not allowed.

43. The technological processes used in the production of milk and dairy products must ensure the production of products that meet the requirements of this technical regulation, as well as the requirements of other technical regulations of the Customs Union, which apply to them.

44. Materials that come into contact with milk and dairy products during the production process must meet the requirements for the safety of materials that come into contact with food products.

At all stages of the production process of milk and dairy products, their traceability should be ensured.

45. Production facilities where the processes of production of raw milk, raw skimmed milk, raw cream and (or) their processing (processing) in the production of dairy products are carried out are subject to state registration in accordance with the provisions of the technical regulations of the Customs Union "On food safety" (TR CU 021/2011).

46. The organization of production facilities in which the production of milk and dairy products is carried out, technological equipment and inventory used in the production of milk and dairy products, storage and disposal conditions for the production of milk and dairy products, as well as water used in the production of milk and dairy products, must comply with the requirements of the technical regulations of the Customs Union "On food safety" (TR CU 021/2011).

47. The production of food products for baby food based on milk for young children, adapted or partially adapted initial or subsequent milk mixtures (including dry), dry fermented milk mixtures, milk drinks (including dry) for feeding young children, milk porridges ready for use, and dry milk porridges (restored to readiness at home with drinking water) for feeding young children is carried out at specialized production facilities, or in specialized workshops, or on specialized technological lines.

Manufacturers, sellers and persons performing the functions of foreign manufacturers of milk and dairy products are obliged to carry out the processes of their storage, transportation and sale in such a way that milk and dairy products comply with the requirements of this technical regulation, as well as the requirements of other technical regulations of the Customs Union, which apply to them.

The processes of storage, transportation, sale and disposal of milk and dairy products must comply with the requirements of the technical regulations of the Customs Union "On food Safety" (TR CU 021/2011).

48. Milk-based baby food products, adapted or partially adapted initial or subsequent milk mixtures (including dry), dry fermented milk mixtures, milk drinks (including dry) for feeding young children, ready-to-eat milk porridges and dry milk porridges (restored to readiness at home with drinking water) for feeding young children must meet the requirements established by this technical regulation, as well as the requirements of, established in Article 8 of the technical regulations of the Customs Union "On food safety" (TR CU 021/2011), and must be safe for the health of children.

49. Permissible levels of oxidative damage and the content of potentially dangerous substances in dairy-based baby food products, adapted or partially adapted initial or subsequent milk mixtures (including dry), dry fermented milk mixtures, milk drinks (including dry) for feeding young children, ready-to-eat milk porridges and dry milk porridges (restored to readiness at home with drinking water) for feeding young children are set out in annex N 9 to this technical regulation.

50. Permissible levels of microorganisms in dairy-based baby food products, adapted or partially adapted initial or subsequent milk mixtures (including dry), dry fermented milk mixtures, milk drinks (including dry) for feeding young children, ready-to-eat milk porridges and dry milk porridges (restored to readiness at home with drinking water) for feeding young children, including products produced in dairy kitchens, are set out in annex N 2 to this technical regulation.

The number of microorganisms of functionally necessary components in the production of milk processing products added to the dry mixture in the production of dry fermented milk mixtures for the nutrition of young children is set out in Annex N 2 to this technical regulation.

Indicators of microbiological safety in milk-based baby food products, adapted or partially adapted initial or subsequent milk mixtures (including dry), dry fermented milk mixtures, milk drinks (including dry) for feeding young children, ready-to-eat milk porridges and dry milk porridges (restored to readiness at home with drinking water) for feeding young children must meet the requirements set out in annex N 2 to this technical regulation.

51. The permissible levels of oxidative spoilage and the content of potentially dangerous substances in dairy products, dairy composite products for the nutrition of preschool and school-age children are established in Annex No. 10 to this technical regulation.

52. The permissible levels of the content of microorganisms in dairy products, dairy composite products for the nutrition of preschool and school-age children are established in Annex N 11 to this technical regulation.

53. Physico-chemical indicators of identification of baby food products based on milk, adapted or partially adapted initial or subsequent milk mixtures (including dry), dry fermented milk mixtures, milk drinks (including dry) for feeding young children, milk porridges ready for use, and dry milk porridges (restored to readiness at home with drinking water) for feeding young children are established in annex N 12 to this technical regulation.

54. Physico-chemical indicators of the identification of dairy-based baby food products for the nutrition of preschool and school-age children are set out in Annex N 13 to this technical regulation.

55. Indicators of the nutritional value of dairy-based baby food products, adapted or partially adapted initial or subsequent milk mixtures (including dry), dry fermented milk mixtures, milk drinks (including dry) for feeding young children, milk porridges ready for use, and dry milk porridges (restored to readiness at home with drinking water) for feeding young children must meet the permissible levels established in annexes N 12 and 14 to this technical regulation, and the functional state of the child's body, taking into account his age.

56. In the production of adapted or partially adapted initial or subsequent milk mixtures (substitutes for female milk) and subsequent milk mixtures, in order to maximize the approximation of the composition of the corresponding mixture to the composition of female milk, it is allowed to include only L-amino acids, taurine, nucleotides, probiotic microorganisms and prebiotics, fish oil and other concentrates of polyunsaturated fatty acids in their composition.

57. Forms of vitamins and minerals used in the production of dairy-based baby food products for the nutrition of young children, adapted or partially adapted initial or subsequent milk mixtures (including dry), dry fermented milk mixtures, milk drinks (including dry) for the nutrition of young children, milk porridges ready for use, and dry milk porridges (restored to readiness at home with drinking water) for the nutrition of young children, They are established in the technical regulations of the Customs Union "On food safety" (TR CU 021/2011).

The levels of micronutrients in liquid milk mixtures, dry milk mixtures for feeding young children should correspond to the permissible levels established in Annex N 14 to this technical regulation.

58. In the production of products for baby food on a dairy basis, for the nutrition of young children, adapted or partially adapted initial or subsequent milk mixtures (including dry), dry fermented milk mixtures, milk drinks (including dry) for the nutrition of young children, milk porridges ready for use, and dry milk porridges (restored to readiness at home with drinking water) for the nutrition of young children, the use of food additives is allowed, the list of which is set out in annex N 15 to this technical regulation.

59. Non-dairy components used in the production of food products for baby food on a dairy basis, adapted or partially adapted initial or subsequent milk mixtures (including dry), dry fermented milk mixtures, milk drinks (including dry) for feeding young children, ready-to-eat milk porridges and dry milk porridges (restored to readiness at home with drinking water) for feeding young children must meet the requirements of the technical regulations of the Customs Union, which apply to them.

60. Dairy products intended for sale must be packaged in a package that meets the requirements of the technical regulations of the Customs Union "On Packaging Safety" (TR CU 005/2011) and ensures the safety and preservation of consumer properties of milk and dairy products to the requirements of this technical regulation during their shelf life.

61. Milk-based baby food products for young children, adapted or partially adapted initial or subsequent milk mixtures (including dry), dry fermented milk mixtures, milk drinks (including dry) for young children, ready-to-eat milk porridges and dry milk porridges (restored to readiness at home with drinking water) for feeding young children should be put into circulation in the customs territory of the Customs Union only packaged and packed in sealed small-piece packaging, not exceeding the following volume (or mass):

a) 1 kg-dry products (adapted or partially adapted initial or subsequent milk mixtures, dry fermented milk mixtures, dairy-based complementary foods, instant cooking products, dry milk porridges (restored to readiness at home with drinking water);

b) 0.2 l-liquid (adapted or partially adapted initial or subsequent mixtures);

c) 0.25 l (kg) - drinking milk, drinking cream, fermented milk products;

(Sub-item in the wording introduced from February 13, 2021 by the decision of the EEC Council of July 10, 2020 N 62. - See the previous version)

d) 0.1 kg-pasty baby food products based on milk.

62. Milk-based baby food products for preschool and school-age children should be put into circulation in the customs territory of the Customs Union only packaged and packed in sealed packaging. Liquid milk-based baby food products for preschool and school-age children should be produced in a package with a volume of no more than 2 liters, pasty baby food products-with a volume of no more than 0.2 kg (for direct portion consumption).

63. When selling unpacked and unpacked perishable milk processing products, it is not allowed to use the packaging of the consumer (buyer), except for the cases specified in paragraph 10 of this technical regulation.

64. Portioned (sliced) dairy products are packed by the manufacturer or seller in conditions that ensure that the safety of such products meets the requirements of this technical regulation.

65. Each package of dairy products must have a label containing information for consumers in accordance with section XII of this technical regulation.

66. Milk and dairy products must be accompanied by information for consumers that meets the requirements of the technical regulations of the Customs Union "Food products in terms of their labeling" (TR CU 022/2011) and additional requirements of this technical regulation.

67. Each unit of group, multi-turn or transport packaging of milk or dairy products is marked with the following information for consumers:

a) trademark (trademark) (if available);

b) net weight (gross weight - at the discretion of the manufacturer);

c) the batch number of milk or dairy products;

d) warning labels or manipulation signs (for example: "protect from sunlight", "temperature restriction", "protect from moisture", "perishable cargo") - are applied selectively in accordance with the modes of storage and transportation of milk or dairy products;

e) product composition-for milk or dairy products packaged directly in transport containers;

f) the designation of the standard or technical document of the manufacturer, according to which the milk processing product is produced - for milk or dairy products packaged directly in transport containers (for milk or dairy products imported from third countries, it is allowed not to specify).

68. When wrapping group or transport packaging of milk or dairy products with transparent protective polymer materials, it is allowed not to apply labeling on them. In this case, the information for consumers is the labeling of consumer packaging.

69. The names of milk and dairy products must comply with the concepts established in section II of this technical regulation. The names of milk and dairy products can be supplemented with assortment marks or the manufacturer's brand name. The order of words in the names of milk and milk processing products formed on the basis of the concepts established in section II of this technical regulation is not regulated in the labeling text, for example: "whole milk", "whole milk", "butter", "butter".

When forming the name of the reconstituted milk, it is required to indicate directly in the name of the main raw materials used in the manufacture of the product, in a font of the same size, for example: "reconstituted milk from powdered milk", "reconstituted milk from concentrated milk","reconstituted milk from powdered and condensed milk".

It is allowed not to indicate in the name of butter the classification signs characterizing the features of its technology (sweet-cream, unsalted) if no fermenting microorganisms and table salt are used in its production.

70. The indication of the type of farm animals (with the exception of cows from which milk is obtained) should be indicated on the labels of packages before or after the concept of "milk".

71. The concepts related to the method of heat treatment of milk or milk processing products are indicated on the labels of packages after the concept of "milk" or the names of milk processing products, for example: "pasteurized milk", "sterilized cream".

72. After the names of milk and milk processing products, along with the indication of the method of their heat treatment, other concepts related to such products may be placed that characterize the method of production, the characteristics of the composition of raw materials, the use of fermenting microorganisms, for example: "thermized flavored curd product (with aroma)", "fermented milk drink", "recombined cream". The concept of " normalized (normalized)" in the name of milk and milk processing products can not be indicated on the labels of packages.

73. The names of dairy composite products should consist of the concepts established for dairy products and be supplemented with information about the presence of non-dairy components added to them, for example: "cottage cheese with pieces of fruit", "fruit kefir", "processed cheese with ham".

74. When forming the names of fermented milk products enriched with probiotic microorganisms and (or) prebiotics, it is allowed to use the prefix "bio" with the name of milk processing products, for example: "bio kefir","bioryazhenka".

75. The concept of "product" in the names of dairy products, dairy composite products, milk-containing products, milk-containing products with a milk fat substitute can be replaced or supplemented with a term describing the consistency or shape of the product (jelly, jelly, cocktail, cream, mousse, drink, pasta, roll, sauce, souffle, cake, etc.), for example: "milk-juice cocktail", "sour cream sauce", "milk jelly", "cottage cheese souffle with nuts", "cheese roll with spices".

(Item in the wording introduced from July 15, 2018 by the decision of the EEC Council of November 10, 2017 N 102. - See the previous version)

76. It is not allowed to use the concepts related to fermented milk products (ayran, acidophilus, varenets, yogurt, kefir, koumiss, kurut, koumiss product, yogurt, matsun (matsoni), mechnikov yogurt, ryazhenka, sour cream, suzme, tan, cottage cheese, chalap, kaymak, expressed matsun.), in the labeling of fermented dairy and dairy composite products produced in accordance with the technology production of the corresponding fermented milk product and heat-treated after fermentation, and also in the labeling of a fermented milk-containing product and a fermented milk-containing product with a milk fat substitute.

In the labeling of fermented dairy and dairy composite products, the word "fermented" should be replaced by words that characterize the production technology of such products, for example: "yogurt", "curdled", "ryazhenkov".

In a fermented milk product produced according to the kefir production technology using a starter culture prepared on pure cultures of lactic acid microorganisms and one or more types of yeast that are part of the microorganisms (microflora) of kefir fungi, without heat treatment after fermentation, the term "kefir product" is used in the name, which is applied in a font of the same size.

(Item in the wording introduced from July 15, 2018 by the decision of the EEC Council of November 10, 2017 N 102. - See the previous version)

77. The term describing the type and type of cheese (hard, semi-hard, soft, fresh (without maturation), sliced, pasty) may not be used in combination with the name of the cheese.

78. The concepts "enriched" and" enriched " are used in combination with the names of the relevant products and are accompanied by information in the labeling about the presence and quantity of substances added to these products.

79. If the products do not comply with the identification indicators established by this technical regulation, the concepts established in section II of this technical regulation should not be used in the names of assortment signs and other additional names of milk and milk processing products.

80. When marking the consumer packaging of dairy and dairy composite products, it is allowed to partially apply their names on the easy-to-read side of such packaging if the full names of such products were applied on the same package.

When labeling the consumer packaging of a milk-containing product and a milk-containing product with a milk fat substitute, it is not allowed to partially apply the name of the milk-containing product and the milk-containing product with a milk fat substitute in order to avoid misleading the consumer.

(Item as amended, effective from July 15, 2018 by the decision of the EEC Council of November 10, 2017 N 102. - See the previous version)

81. The name of a milk-containing product with a milk fat substitute must begin with the words "milk-containing product with a milk fat substitute" (with the exception of a creamy vegetable spread, a creamy vegetable melted mixture, ice cream with a milk fat substitute). Information on the production technology of a milk-containing product with a milk fat substitute is indicated in the form of the words "produced (manufactured) according to the technology", indicating the concept established by section II for the corresponding dairy product.

The font size of the name of the milk-containing product with a milk fat substitute should be at least 2.5 mm. In the name of a milk-containing product with a milk fat substitute, the word "product" can be replaced by a general technical term that characterizes the consistency or structure of the product (cream, paste, sauce, etc.).

For example, "a milk-containing product with a milk fat substitute produced using sour cream technology", "a milk-containing cream with a milk fat substitute produced using cottage cheese technology.".

The consumer packaging contains information about the presence of vegetable oils in a milk-containing product with a milk fat substitute. The specified information is applied to the information field specially highlighted on the package or label, in a font contrasting with the color of this information field. The information field is filled in with the following information: "Contains vegetable oils". The information field should be contrasting in color with the label or packaging on which the product is marked, including its name.

The font size of the information field on the consumer packaging of a milk-containing product with a milk fat substitute must be at least 3 mm, if the package size allows filling the information field with information of the specified font sizes. If the size of the package does not allow filling the information field with information of the specified font sizes, then the specified information is applied in the font of the largest possible size.

In the names of milk-containing products with a milk fat substitute, at the discretion of the manufacturer, concepts can be used that characterize the characteristics of the raw material composition of the product, the method of its thermal and special processing (if such processing was carried out).

(Item as amended, effective from July 15, 2018 by the decision of the EEC Council of November 10, 2017 N 102. - See the previous version)

82. For milk-containing products and milk-containing products with a milk fat substitute, it is not allowed to use the concepts established by this technical regulation for milk and dairy products, their various combinations, including in names, in trademarks (trademarks) (if available) or an invented name when labeling such products, on their labels, for any purposes that may mislead the consumer, as well as words that are formed from the concepts of dairy products (for example, "cheese-like", "cheese", "cheese-making", "rennet", "sour cream", "cottage cheese", "cream", "butter", "cottage cheese", etc.).

For a frozen milk-containing product made without the use of fats of non-dairy origin, including milk fat substitutes, with the addition of sugars and fruits and/or products of their processing, it is allowed to use the invented name "sorbet".

The name of the milk-containing product with a milk fat substitute, including the invented product name, and the information field are applied to the consumer packaging in close proximity to the part of the packaging surface that faces the consumer when the product is on the consumer shelf or to the part of the packaging surface that is easily accessible to the consumer to obtain information about the purchased product.

For by-products of milk processing obtained during the production of milk-containing products with a milk fat substitute, the use of the concepts "whey" and "buttermilk"is not allowed.

For by-products of milk processing obtained during the production of milk-containing products with a milk fat substitute, the names "milk-containing product with a whey milk fat substitute" and "milk-containing product with a buttermilk milk fat substitute" should be used.

(Item in the wording introduced from July 15, 2018 by the decision of the EEC Council of November 10, 2017 N 102. - See the previous version)

83. It is not allowed to use the concept of "oil", including in names, invented names and trademarks (trademarks) (if available), when labeling oil paste, butter-vegetable spread labels. The name of the ice cream with a milk fat substitute should include the full concept of "ice cream with a milk fat substitute". It is not allowed to use the concepts of "butter", "butter-vegetable" and "vegetable-butter" for food products for any purpose, including for specialized dietary and medicinal products that may mislead the consumer.

It is not allowed to use the concept of "melted butter", including in names, invented names and trademarks (if any), when labeling labels of creamy vegetable melted mixture for any purposes that may mislead the consumer.

(Item in the wording introduced from July 15, 2018 by the decision of the EEC Council of November 10, 2017 N 102. - See the previous version)

84. The labeling, including the name of milk ice cream, cream ice cream, ice cream, sour milk ice cream, ice cream with a milk fat substitute, must contain the names of the specified products that correspond to the concepts established in section II of this technical regulation. When marking ice cream on the front side of the consumer packaging, the full name of this product is indicated, which is applied in a font of the same size.

It is not allowed to use the concepts of "milk", "cream", "ice cream", in the labeling of ice cream with a milk fat substitute.

(Item as amended, effective from July 15, 2018 by the decision of the EEC Council of November 10, 2017 N 102. - See the previous version)

85. Raw milk, raw skimmed milk, raw cream sold by individuals registered as individual entrepreneurs, legal entities for processing must be accompanied by shipping documentation containing the following information:

a) name (raw milk, raw skimmed milk, raw cream);

b) identification indicators established in annexes N 6 and 7 to this technical regulation, if possible, their determination;

c) the name and location of the manufacturer of raw milk, raw skimmed milk, raw cream (legal address, including the country, the address of the place of production of raw milk, raw skimmed milk, raw cream (if there is a discrepancy with the legal address));

d) the volume of raw milk, raw skimmed milk, raw cream (in liters) or weight (in kg);

e) date and time (hours, minutes) of shipment of raw milk, raw skimmed milk, raw cream;

f) the temperature during shipment (°C) of raw milk, raw skimmed milk, raw cream;

g) the batch number of raw milk, raw skimmed milk, raw cream.

86. The consumer packaging of milk processing products must be marked with the following information:

a) the name of the milk processing product (in accordance with the concepts established by section II and the provisions of section X of this technical regulation, in compliance with the requirements for their application established by this section);

b) mass fraction of fat (in percent) (except for low-fat products, cheeses, processed cheeses, milk-containing products with a milk fat substitute produced using cheese technology, milk-containing products with a milk fat substitute produced using processed cheese technology);

(The paragraph in the version put into effect on July 15, 2018 by the decision of the EEC Council of November 10, 2017 N 102. - See the previous version)

mass fraction of fat in dry matter (as a percentage) for cheeses, processed cheeses, milk-containing products with a milk fat substitute produced using cheese technology, milk-containing products with a milk fat substitute produced using processed cheese technology.

(The paragraph in the version put into effect on July 15, 2018 by the decision of the EEC Council of November 10, 2017 N 102. - See the previous version)

according to the manufacturer's decision, instead of the mass fraction of fat, the mass fraction of fat is indicated in the dairy part for ice cream, in the curd part for cottage cheese, glazed cheese, curd mass, as well as in the case of using separate packaging for the dairy and non-dairy parts of the product for grain cottage cheese and other dairy composite products. For such products, information about the mass fraction of fat in the product is indicated in the "nutritional value" section of the labeling text";

(The paragraph is additionally included from July 15, 2018 by the decision of the EEC Council of November 10, 2017 N 102)

For products made from whole milk, it is allowed to indicate the mass fraction of fat in the range "from... to..." as a percentage with an additional clearly visible marking for each batch of a specific value of the mass fraction of fat in any convenient way.

For dry milk adapted or partially adapted initial or subsequent milk mixtures, dry fermented milk mixtures, dry milk drinks for feeding young children, milk porridges ready for use, and dry milk porridges (restored to readiness at home with drinking water) for feeding young children, it is allowed to indicate the mass fraction of fat in grams in the labeling text in the section "Nutritional value";

c) mass fraction of non-dairy fat as a percentage in the product (for example, " mass fraction of fat 15%, including vegetable fat 6%") (for milk-containing products with a milk fat substitute);

(Sub-item in the wording introduced from July 15, 2018 by the decision of the EEC Council of November 10, 2017 N 102. - See the previous version)

d) the name and location of the manufacturer of milk processing products (legal address, including the country, the address of the place of production of milk processing products (if there is a discrepancy with the legal address)) and the organization authorized by the manufacturer to accept claims from consumers in the territory of the Customs Union, registered in the territory of the Customs Union;

e) trademark (if any);

f) the net weight or volume of the milk processing product (in an accessible place on the consumer packaging);

g) the composition of the milk processing product with an indication of its components.

A dairy product that is part of a dairy composite product and (or) a milk-containing product, and (or) a milk-containing product with a milk fat substitute is indicated in the "Composition" section of the labeling text under its name (the composition of the dairy product is not allowed to be specified). For example, in the composition of dairy composite products, the names of dairy products "cheese", "milk powder", "butter", "cottage cheese" are indicated without additional indication of their composition. The composition of such products includes the names of food products, food additives (group name and name or index "E"), flavorings (in accordance with the requirements of the technical regulations of the Customs Union "Safety requirements for food additives, flavorings and technological aids" (TR CU 029/2012). Functional components and auxiliary technological means (for example, calcium chloride) used in the production process, but not included in the finished product, are not allowed to be specified. The components that make up the glaze and the milk fat substitute are indicated in the "Composition" section of the labeling text, taking into account the requirements for the composite component. At the same time, the name of vegetable oils that are part of the milk fat substitute, glaze, is allowed to be indicated in any sequence with the addition of the phrase "in various proportions".

The procedure for presenting information about a component of dairy products that is a multicomponent food product is made in accordance with the requirements of the technical regulations of the Customs Union "Food products in terms of their labeling" (TR CU 022/2011) and "Safety requirements for food additives, flavorings and technological aids" (TR CU 029/2012);

(Sub-item in the wording introduced from July 15, 2018 by the decision of the EEC Council of November 10, 2017 N 102. - See the previous version)

h) the nutritional value of milk processing products made from whole milk (it is allowed to specify the nutritional value in the range "from... to...");

i) the content of microorganisms (lactic acid, bifidobacteria and other probiotic microorganisms, as well as yeast) in the finished fermented milk product or fermented product (not subjected to heat treatment after fermentation) in accordance with the norms established in annex 1 to this technical regulation;

(Sub-item in the wording introduced from July 15, 2018 by the decision of the EEC Council of November 10, 2017 N 102. - See the previous version)

j) the content of micro - and macronutrients, vitamins, and other substances used to enrich the product in the finished enriched product, indicating the ratio of the amount of substances added to the product to the daily dose of their consumption (if there is a regulated consumption dose indicator in accordance with the established procedure) and the features of the use of the product (if necessary);

k) the document according to which the products are produced and can be identified (for products imported into the territory of the Customs Union from third countries, it is allowed not to specify).

87. The labeling of concentrated or condensed dairy products and dry dairy products should contain the following additional information:

a) the date of production (manufacture) and the shelf life of the product (applied to the lid or to the bottom of the jar or pack). When specifying the expiration date with the words "suitable to" or "use to", an indication of the place where such information was applied is applied next to such words, for example: "look at the lid or at the bottom of the jar in the first or second row" or "look at the lid or at the bottom of the pack". When specifying the expiration date with the words "valid for" or "use before", the expiration date (month) and the inscription are applied next to such words: "the date of production is indicated on the lid or on the bottom of the jar in the first or second row" or "the date of production is indicated on the lid or on the bottom of the pack";

b) the type of sugars (sucrose, fructose, glucose, lactose) for milk processing products, concentrated (condensed) with sugar (indicated in the section "Composition of the milk processing product" of the labeling text).

88. When applying the marking, it is allowed to apply information on the shell of cheese, a milk-containing product with a milk fat substitute produced using cheese technology, or their coating with the use of indelible harmless paint or self-adhesive labels, or in any other way that ensures the safety of the products.

(Item as amended, effective from July 15, 2018 by the decision of the EEC Council of November 10, 2017 N 102. - See the previous version)

89. The labeling of cheese, a milk-containing product with a milk fat substitute produced using cheese technology, should contain the following additional information:

(The paragraph in the version put into effect on July 15, 2018 by the decision of the EEC Council of November 10, 2017 N 102. - See the previous version)

a) the type of the main starter microflora (the marking text is formulated by the manufacturer);

b) the nature of the origin of milk-converting enzyme preparations.

90. The labeling of baby food products that meet the requirements set out in section X of this technical regulation, intended for the nutrition of young children, should contain the following additional information:

a) recommendations for the use of the relevant product;

b) the conditions of preparation, storage and use of the relevant product after opening the consumer packaging;

c) the age of the child (indicated in numbers without abbreviating words) for whom the corresponding product is intended:

from birth - adapted or partially adapted initial milk mixtures (including dry and based on partially hydrolyzed proteins), dry fermented milk mixtures;

older (from, from) 6 months - adapted or partially adapted subsequent milk mixtures (including dry), dry fermented milk mixtures;

older (from, from) 6 months - milk drinks (including dry ones) for young children, cottage cheese and cottage cheese-based products;

older (from, c) 8 months-drinking milk (it is allowed to use for the preparation of complementary foods for young children older (from, c) 4 months with an indication in the labeling of age restrictions for the intended purpose of the product);

older (from, c) 8 months-drinking cream (it is allowed to use for the preparation of complementary foods for young children older (from, c) 6 months with an indication in the labeling of age restrictions for the intended purpose of the product);

older (from, from) 8 months - kefir, yogurt and other fermented milk products;

d) the composition of the product (indicating the names of used vegetable oils and carbohydrates);

e) the nutritional value of the product, including the content of vitamins, minerals and energy value (when enriching the product - a percentage of the daily requirement).

91. On the packages of adapted or partially adapted initial or subsequent milk mixtures (including dry ones), a warning inscription should be applied: "Breastfeeding is preferable for feeding young children". The labeling on breast milk substitutes should not contain images of children.

92. Information on other dairy products, dairy compound products, milk-containing products and milk-containing products with a substitute for milk fat of baby food intended for feeding preschool or school-age children must comply with the requirements established in paragraph 86 of this technical regulation.

(Item as amended, effective from July 15, 2018 by the decision of the EEC Council of November 10, 2017 N 102. - See the previous version)

93. The limits of permissible deviations of the indicators of the nutritional value of dairy products indicated in the labeling on its packaging or label from the actual indicators of the nutritional value of such products should not exceed the permissible limits established in annex N 16 to this technical regulation. Indicators of the nutritional value of dairy products should be established on the basis of weighted average values obtained by the calculation method based on known values, or weighted average values obtained during the study (testing) of dairy products by the manufacturer, or by the calculation method based on tabular values taken from official sources, or by the calculation method when analyzing the nutritional value of the components used.

94. The amount of substances introduced into fortified dairy products is indicated taking into account their content in the specified products at the end of its shelf life. Due to the natural decrease in the amount of vitamins in dairy products during its shelf life, an increase in the content of vitamins in it is allowed during the production of such products, but not more than 50 percent for fat-soluble vitamins and not more than 100 percent for water-soluble vitamins in relation to the declared indicators.

95. The product name is indicated on the front side of the consumer package using a font of at least 9.5 pins of the same size, on consumer containers with a volume or weight of less than 100 ml (g) - using a font of at least 8.5 pins of the same size.

96. If it is impossible to place the entire amount of necessary information in the labeling on the consumer packaging of the product, part of the information must be placed on the insert sheet (with the exception of the product name, the values of the mass fraction of fat, net weight or volume of the product, the date of its manufacture and expiration date, the name of the manufacturer), and on the consumer packaging of such a product, the inscription must be placed: "For more information, see the leaflet."

96_1. When forming the name of products from whey, it is necessary to use the words "whey product" or "whey product", or "whey-based product". When forming the name of buttermilk products, it is necessary to use the words "buttermilk product" or "buttermilk product", or " buttermilk-based product.

(The item is additionally included from July 15, 2018 by the decision of the EEC Council of November 10, 2017 N 102)

97. The compliance of milk and dairy products with this technical regulation is ensured by the fulfillment of its requirements, as well as the requirements of other technical regulations of the Customs Union, which apply to them.

98. Methods of research (tests) and measurements are established in standards according to the list of standards containing rules and methods of research (tests) and measurements, including the rules of sampling necessary for the application and fulfillment of the requirements of this technical regulation, as well as the assessment (confirmation) of product conformity.

99. Assessment (confirmation) of compliance of milk and dairy products with the requirements of this technical regulation is carried out in the following forms:

a) declaration of conformity;

b) state registration of baby food products - in accordance with the requirements of the technical regulations of the Customs Union "On food safety" (TR CU 021/2011);

c) state registration of a new type of dairy products - in accordance with the provisions of the technical regulations of the Customs Union "On food safety" (TR CU 021/2011);

d) veterinary and sanitary examination of raw milk, raw skimmed milk and raw cream supplied to the enterprise for further processing.

100. For the products specified in sub-paragraphs "b"-" d " of paragraph 99 of this technical regulation and have passed the assessment (confirmation) of compliance with the requirements of this technical regulation, the adoption of a declaration of conformity is not required.

101. Conformity assessment (confirmation) of milk and non-industrial dairy products is carried out in accordance with the legislation of the Member state.

102. The assessment (confirmation) of the conformity of the production process for the reception of raw milk, raw cream and raw skimmed milk and (or) their processing in the production (manufacture) of dairy products is carried out before the start of such processes (before the release of products into circulation) in the form of state registration of production facilities in accordance with the requirements of the technical regulations of the Customs Union "On food safety" (TR CU 021/2011).

103. Assessment (confirmation) of compliance of the processes of production, storage, transportation and sale of milk and dairy products with the requirements of this technical regulation is carried out in the form of state control (supervision).

104. The assessment (confirmation) of the conformity of raw milk, raw skimmed milk and raw cream is carried out in the form of a veterinary and sanitary examination in accordance with the requirements of this technical regulation and the technical regulations of the Customs Union "On food safety" (TR CU 021/2011).

They are not subject to veterinary and sanitary examination:

raw milk, raw skimmed milk and raw cream when they are transported (moved) within the same production facility and between production sites of one economic entity;

combined batches, as well as parts of batches of raw milk, raw skimmed milk and raw cream formed from batches of raw milk, raw skimmed milk and raw cream previously subjected to veterinary and sanitary examination.

105. Declaration of conformity of dairy products to the requirements of this technical regulation is carried out by adopting a declaration of conformity at the applicant's choice on the basis of their own evidence and (or) evidence obtained with the participation of a third party.

106. Declaration of conformity of dairy products is carried out according to one of the following declaration schemes:

a) the 1d declaration scheme (for mass-produced products) includes the following procedures:

formation and analysis of technical documentation and evidentiary materials;

implementation of production control;

testing of product samples;

acceptance and registration of the declaration of conformity;

application of a single product circulation mark on the market of the member states of the Customs Union.

The applicant takes all necessary measures to ensure that the production process of dairy products is stable and ensures its compliance with the requirements of this technical regulation, as well as the requirements of the technical regulations of the Customs Union, which apply to it. The applicant forms technical documentation, evidentiary materials and analyzes them.

The applicant ensures that production control is carried out.

The applicant conducts tests of samples of dairy products. Tests of samples of dairy products are carried out in the applicant's testing laboratory (at the applicant's choice, tests of samples of dairy products can be carried out in an accredited testing laboratory included in the Unified Register of Certification Bodies and Testing Laboratories (centers) of the Customs Union).

The applicant draws up a declaration of compliance of dairy products with the requirements of this technical regulation, which is drawn up in a single form and according to the rules approved by the Decision of the Board of the Eurasian Economic Commission No. 293 of December 25, 2012.

The applicant applies a single sign for the circulation of products on the market of the member states of the Customs Union.

The validity period of the declaration of conformity of mass-produced dairy products is no more than 3 years;

b) the 2d declaration scheme (for a batch of dairy products) includes the following procedures:

formation and analysis of technical documentation and evidentiary materials;

conducting tests of a batch of products;

acceptance and registration of the declaration of conformity;

application of a single product circulation mark on the market of the member states of the Customs Union.

The applicant forms technical documentation, evidentiary materials and analyzes them.

The applicant conducts tests of samples of dairy products to ensure confirmation of its compliance with the requirements of this technical regulation, as well as the requirements of other technical regulations of the Customs Union, which apply to it. Tests of samples of dairy products are carried out in the applicant's testing laboratory (at the applicant's choice, tests of samples of dairy products can be carried out in an accredited testing laboratory included in the Unified Register of Certification Bodies and Testing Laboratories (centers) of the Customs Union).

The applicant draws up a declaration of compliance of dairy products with the requirements of this technical regulation, which is drawn up in a single form and according to the rules approved by the Decision of the Board of the Eurasian Economic Commission No. 293 of December 25, 2012.

The applicant applies a single sign for the circulation of products on the market of the member states of the Customs Union.

The validity period of the declaration of conformity of dairy products corresponds to the shelf life of this dairy product;

c) the 3d declaration scheme (for mass-produced dairy products) includes the following procedures:

formation and analysis of technical documentation and evidentiary materials;

implementation of production control;

conducting tests of food product samples;

acceptance and registration of the declaration of conformity;

application of a single product circulation mark on the market of the member states of the Customs Union.

The applicant takes all necessary measures to ensure that the production process of dairy products is stable and ensures its compliance with the requirements of this technical regulation, as well as the requirements of other technical regulations of the Customs Union, which apply to it. The applicant forms technical documentation, evidentiary materials and analyzes them.

The applicant ensures that production control is carried out.

In order to control the compliance of dairy products with the requirements of this technical regulation, as well as the requirements of other technical regulations of the Customs Union, which apply to it, the applicant conducts tests of samples of dairy products. Tests of samples of dairy products are carried out in an accredited testing laboratory included in the Unified Register of Certification Bodies and Testing laboratories (centers) of the Customs Union.

The applicant draws up a declaration of compliance of dairy products with the requirements of this technical regulation, which is drawn up in a single form and according to the rules approved by the Decision of the Board of the Eurasian Economic Commission No. 293 of December 25, 2012.

The applicant applies a single sign for the circulation of products on the market of the member states of the Customs Union.

The validity period of the declaration of conformity of mass-produced dairy products is no more than 3 years;

d) the 4d declaration scheme (for a batch of dairy products) includes the following procedures:

formation and analysis of technical documentation and evidentiary materials;

conducting tests of a batch of products;

acceptance and registration of the declaration of conformity;

application of a single product circulation mark on the market of the member states of the Customs Union.

The applicant forms technical documentation, evidentiary materials and analyzes them.

The applicant conducts tests of samples of dairy products to ensure confirmation of its compliance with the requirements of this technical regulation, as well as the requirements of other technical regulations of the Customs Union, which apply to it. Tests of samples of dairy products are carried out in an accredited testing laboratory included in the Unified Register of Certification Bodies and Testing laboratories (centers) of the Customs Union.

The applicant draws up a declaration of compliance of dairy products with the requirements of this technical regulation, which is drawn up in a single form and according to the rules approved by the Decision of the Board of the Eurasian Economic Commission No. 293 of December 25, 2012.

The applicant applies a single sign for the circulation of products on the market of the member states of the Customs Union.

The validity period of the declaration of conformity of dairy products corresponds to the shelf life of this dairy product;

e) the 6d declaration scheme (for mass-produced dairy products if the manufacturer has a certified quality and safety system based on the principles of HACCP (in the English transcription of HACCP - Hazard Analysis and Critical Control Points-a risk analysis system and the definition of critical control points)) includes the following procedures:

formation and analysis of technical documentation and evidentiary materials, which include a certificate of a quality and safety system based on the principles of HACCP;

implementation of production control;

testing of samples of dairy products;

acceptance and registration of the declaration of conformity;

application of a single product circulation mark on the market of the member states of the Customs Union.

The applicant takes all necessary measures to ensure that the process of production (manufacture) of dairy products is stable and ensures its compliance with the requirements of this technical regulation, as well as the requirements of other technical regulations of the Customs Union, which apply to it. The applicant forms technical documentation, evidentiary materials and analyzes them.

The applicant ensures that production control is carried out.

In order to control the compliance of food products with the requirements of this technical regulation, as well as the requirements of other technical regulations of the Customs Union, which apply to it, the applicant conducts tests of samples of dairy products. Tests of samples of dairy products are carried out in an accredited testing laboratory included in the Unified Register of Certification Bodies and Testing laboratories (centers) of the Customs Union.

The applicant draws up a declaration of compliance of dairy products with the requirements of this technical regulation, which is drawn up in a single form and according to the rules approved by the Decision of the Board of the Eurasian Economic Commission No. 293 of December 25, 2012.

The applicant applies a single sign for the circulation of products on the market of the member states of the Customs Union.

The validity period of the declaration of conformity of mass-produced dairy products is no more than 5 years.

107. As evidentiary materials that are the basis for the adoption of the declaration of conformity, the following are used:

a) research (test) protocols confirming compliance with the requirements of this technical regulation, as well as the requirements of other technical regulations of the Customs Union, which apply to dairy products;

b) copies of documents confirming state registration as a legal entity or an individual registered as an individual entrepreneur;

c) certificates of the quality and safety management system (if available (except for scheme 6d));

d) other documents at the applicant's choice, which served as the basis for confirming the compliance of dairy products with the requirements of this technical regulation, as well as the requirements of other technical regulations of the Customs Union, which apply to it;

e) contract (delivery agreement) or shipping documentation (if any) - when confirming the batch of dairy products according to the schemes 2d and 4d.

108. When declaring compliance according to the schemes 1d, 3d and 6d, the applicant may be a legal entity or an individual registered in accordance with the legislation of a member state on its territory as an individual entrepreneur who is a manufacturer or performs the functions of a foreign manufacturer of dairy products on the basis of a contract with him in terms of ensuring compliance of the supplied products with the requirements of this technical regulation.

When declaring compliance under the schemes 2d and 4d, the applicant may be a legal entity or an individual registered in accordance with the legislation of a member state on its territory as an individual entrepreneur, who is a manufacturer or seller or performs the functions of a foreign manufacturer of dairy products on the basis of a contract with him in terms of ensuring compliance of the supplied products with the requirements of this technical regulation.

109. Sets of documents that served as the basis for the adoption of the declaration of conformity must be stored:

when confirming the conformity of mass-produced products - for at least 10 years from the date of termination of the declaration of conformity;

when confirming the conformity of the batch of products - for at least 5 years from the date of sale of the last product from the batch.

110. State control (supervision) over the compliance of milk and dairy products, their production, storage, transportation and sale processes with the requirements of this technical regulation is carried out in accordance with the legislation of the member state.

111. Milk and dairy products that meet the requirements of this technical regulation and have passed the assessment (confirmation) of compliance with the requirements set out in section XIV of this technical regulation must be marked with a single product circulation mark on the market of the member states of the Customs Union.

112. Marking with a single sign of circulation of products on the market of the member states of the Customs Union is carried out before the release of milk and dairy products into circulation on the market of the member states.

113. A single product circulation mark on the market of the member states of the Customs Union is applied to the packaging in any way that ensures its clear and clear image during the entire shelf life of milk and dairy products. For milk in transport packaging, including in tanks, it is allowed to apply a single product circulation mark on the market of the member states of the Customs Union in the accompanying documents.

114. The marking of unpacked raw milk, raw skimmed milk, raw cream sold by legal entities and individuals registered as individual entrepreneurs for processing with a single sign of product circulation on the market of the member states of the Customs Union is applied to the shipping documentation.

115. The authorized bodies of the member states are obliged to take all measures to restrict and prohibit the release into circulation on the customs territory of the Customs Union of milk and dairy products that do not meet the requirements of this technical regulation and the requirements of other technical regulations of the Customs Union, which apply to them, as well as to withdraw them from circulation.

In this case, the authorized body of the member state is obliged to notify the authorized bodies of other Member States of the adoption of the relevant decision, indicating the reason for its adoption and providing evidence explaining the need to take the appropriate measure.

________________

* KMAFAnM - the number of mesophilic aerobic and facultative anaerobic microorganisms.

** CFU-colony-forming units.

*** BGCP-bacteria of the Escherichia coli group.

**** For dry adapted milk mixtures - for mixtures intended for feeding children from the first days to 6 months and from 0 to 12 months, when monitoring for E. coli and pathogenic microorganisms, including salmonella, and detecting Enterobacteriaceae bacteria that are not related to E. coli and salmonella in the normalized mass of the product, the absence of the pathogenic microorganism E. sakazakii in 300 g of the product is monitored.

For instant milk porridges-when monitoring porridges intended for feeding children up to 6 months for pathogenic microorganisms, including salmonella, and detecting Enterobacteriaceae bacteria that are not related to Salmonella in the normalized mass of the product, the absence of the pathogenic microorganism E. sakazakii in 300 g of the product is monitored.

For dry milk high-protein products-if salmonella and Enterobacteriaceae bacteria that are not related to Salmonella are detected in the normalized mass of the product intended for children under 6 months, the absence of the pathogenic microorganism E. sakazakii in 300 g of the product is monitored.

For milk-based mixtures, reconstituted, pasteurized, produced in children's dairy kitchens intended for children under 6 months - when monitoring for E. coli and pathogenic microorganisms, including salmonella, and detecting Enterobacteriaceae bacteria that are not related to E. coli and salmonella in the normalized mass of the product, the absence of the pathogenic microorganism E. sakazakii in 300 g of the product is monitored.

In the production of children's milk-based dry products (mixtures, beverages, dry milk) , when staphylococci are detected in the normalized mass of the product, the absence of staphylococcal enterotoxins is monitored (5 samples weighing 25 g each are not allowed).

Revision of the document taking into account

changes and additions have been prepared

JSC "Codex"