What are the expiration dates and what are the storage rules for different types of cheese according to GOST?
Cheese is a universal food product that is widely used in cooking.
In order for it to retain all its qualities and remain healthy, it must be stored correctly.
All rules are strictly standardized and defined by GOST. We’ll talk about storing cheese according to GOST in the article.
Content
Guaranteed storage time
The classification of cheese products taking into account physicochemical and technological characteristics is given in GOST R 53512-2009. Cheese is usually divided into separate groups based on the stage of ripening and the mass fraction of moisture (from dry and super-hard to soft). General technical conditions are presented in GOST R 52686-2006.
Storage conditions and time depend on the following parameters:
- Acidity.
- Occurrences of salt.
- Moisture content.
- Fat percentage.
The manufacturer determines the shelf life of a specific product.
Solid and semi-solid
Solid varieties such as Gouda, Parmesan and Maasdam can be stored in vacuum packaging:
- up to 120 days at a temperature of 0-6? C;
- up to 180 days, provided the temperature is from -4 to 0? C.
For semi-solid varieties (Dutch, Russian), the shelf life is regulated by GOST 32260-2013, it is defined for vacuum packaging:
- Up to 90 days at a temperature of 0-6? C.
- Up to 120 days, provided the temperature is from -4 to 0? C.
If the product is without vacuum packaging, then the shelf life of semi-hard cheeses is reduced and is:
- up to 30 days at a temperature of 0-6? C;
- up to 60 days, provided the temperature is from -4 to 0? C.
Read about storing Parmesan cheese here, Russian - Here.
Soft
Soft types include Brie, Adyghe, etc. Their shelf life is lower than that of solids (standardized by GOST 32263-2013), and is:
- Up to 10 days at a temperature of 0-6? C.
- Up to 33 days, provided the temperature is from -4 to 0? C.
Read about storing Brie cheese Here, Adyghe - here.
Fused
The group of processed cheeses includes quite a lot of varieties. Unless otherwise specified by the manufacturer, such a product can be stored for up to 75 days at a temperature from 0 to +4? C. The regulatory document for processed cheese is GOST 31690-2013. Read more here.
Brine
Mozzarella and Suluguni are some of the popular types of pickled cheeses. The optimal temperature for their maintenance is 0-6? C, determined by GOST 33959-2016 and GOST 34356-2017.
According to the standards, they can be stored for a relatively short time:
- up to 45 days in vacuum packaging;
- up to 25 days in polymer or in brine.
Brine cheeses should be stored in brine. Read about storing Mozzarella here, Suluguni - Here.
Curd
Such species are kept for up to 90 days at a temperature of 0-6? C. In some cases, the manufacturer may provide other information. Read more here.
Conditions and temperature
One of the main requirements for keeping cheese is maintaining the temperature regime. For all types it should not exceed +7-8?C.
Another important aspect is the air humidity in the storage area. The most suitable option is up to 90%.
In addition, it is important to organize protection from sunlight. To prevent cheese from absorbing foreign odors, it must be stored separately from other products, packaged in the refrigerator. Cheese should not be stored without packaging, as contact with air harms its quality and shortens storage time.
Despite the fact that the final time of use of the product after opening the original packaging is determined by the manufacturer, storage conditions are always comparable to the requirements of GOST.
Sales period in the store
The shelf life of cheese in the store must comply with accepted GOST standards. They are determined taking into account the type of product and information provided by the product manufacturer. The cheese must be kept in the refrigerator for the entire time allotted for sale.
He will tell you about storing cheese in the store. this article.
Conclusion
The storage of cheeses must necessarily comply with GOST standards. This guarantees the preservation of the high quality of the product, its usefulness and safety for health.
