Gost R 53438 2009 🔥 🎯

The standard defined the parameters for liquid dairy whey intended for further processing or use in food products. Key technical aspects included:

: Different requirements were set for curd whey, cheese (sweet) whey, and casein whey. gost r 53438 2009

: Introduced on January 1, 2011, and remained in force until September 1, 2018. The standard defined the parameters for liquid dairy

: For example, podsyre (cheese) whey was required to have a density of at least 1020 kg/m³ with a mass fraction of solids around 5.60%. : For example, podsyre (cheese) whey was required

: Within the Russian Federation, it has been replaced by the interstate standard GOST 34352-2017 , titled " Dairy whey - raw material. Specifications ". Scope and Technical Details

is a national standard of the Russian Federation titled " Dairy Whey: Specifications ". It established the technical requirements for dairy whey produced as a byproduct of cheese, curd, and casein manufacturing. Current Status Status : Cancelled/Expired.

: It adhered to the Federal Law No. 184-FZ "On Technical Regulation" and later supported the safety requirements of the Technical Regulation of the Customs Union TR TS 033/2013 "On the Safety of Milk and Dairy Products" . Standard Documentation