National Institute of Intellectual Property
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Status |
Valid |
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(111) Registration № |
32-1 |
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Type of TP |
Certificate of geographical indication |
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(210) Application number |
32-1 |
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(220) Date of application |
23.08.2024 |
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(540) Image |
"Temirtausky" low-calorie suluguni pickled cheese
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(730) Owner |
REN-Milk Limited Liability Partnership |
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(450) Number and date of the bulletin |
№ 46 - 15.11.2024 |
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(181) Validity period Type of product |
23.08.2034 Cheese |
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Indication of the place of production of the goods (boundaries of the geographical object): Karaganda region, Temirtau Description of the quality, reputation and (or) other characteristics of the product, which are largely determined by its geographical origin: "Temirtausky" low-calorie brine cheese is produced at the REN-Milk LLP dairy plant, which is located in Temirtau. The special feature of Suluguni cheese "Temirtausky" is the reduced fat content in the dry matter, which is 35%. "Temirtausky" suluguni low-calorie pickled cheese is made from natural milk collected from nearby areas to the city of Temirtau. This milk is of good quality, suitable for microbiological parameters. Taste and smell: pure fermented milk, moderately salty. As it is in the brine, the salinity of the cheese increases. The color of the dough: from white to slightly yellow, uniform throughout the mass. The consistency is quite dense, slightly layered and elastic. Appearance: Eyes are allowed in the cheese dough, but more often suluguni has a smooth cut without cavities and cracks. A characteristic feature of the cheese is the layering and the complete absence of a compacted crust. Suluguni pickle cheese "Temirtausky" low—calorie - popular and beloved by Temirtau residents, as well as in the Karaganda region Transportation and storage of low-calorie suluguni cheese “Temirtausky”. Cheese transportation is carried out in vehicles in accordance with the rules of food transportation (in refrigerators at a temperature of 4±2°С). Transportation of pickled cheeses in packaged form - in accordance with the requirements for the transportation of dairy products, as well as according to GOST 21650, GOST 23285, GOST 24597,. GOST 26663. When storing cheeses in packaged form, boxes of cheese are stacked. Each row of drawers should be laid with slats in height. A passage 0.8-1.0 m wide is left between the stacked stacks. At the same time, the end sides of the boxes, marked on them, should be facing the aisle. Toxic elements, mg/kg no more: lead — 0.5 arsenic — 0.3 cadmium — 0.2 mercury – 0.03 Mycotoxins, mg/kg no more: aflatoxin Мı — 0.0005 Pesticides, mg/kg no more: HCH (α,β,γ isomers) — 1.25 DDT and its metabolites - 1.0 Radionuclides, Bq/kg no more: Caesium -137 – 50 Strontium-90 – 100 Physico-chemical indicators: Mass fraction of moisture, % - more than 55.0 Mass fraction of protein, % - 0.1-35 The mass fraction of fat in dry matter, % - 1-40 inclusive The mass fraction of table salt, % - 2-7 inclusive |
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