Inacal Sets Quality Standards for Regional Cheeses
Sourse: dairynews.today
Peru's National Institute of Quality (Inacal) has approved a new technical standard for Andean cheese to enhance local and international market presence.
The National Institute of Quality (Inacal), under the Ministry of Production in Peru, has taken a significant step to formalize the quality of regional cheeses by approving the Peruvian Technical Standard NTP 105.004:2024. This standard focuses on Andean cheese, aiming to ensure its safety, quality, and presentation in both domestic and international markets.
The main requirements of the new standard include:
- Ingredients: Andean cheese must be made exclusively with pasteurized milk, rennet or other coagulating enzymes, and lactic culture, prohibiting the use of non-dairy fat or protein substitutes.
- Process and Ripening: A minimum ripening period of 21 days is required to ensure the cheese meets quality standards.
- Physical and Sensory Characteristics: Defined parameters include cylindrical or rectangular shape, uniform cream to yellowish color, mild dairy aroma with delicate taste, and a firm, compact texture.
- Preservation: The cheese should be stored at a maximum temperature of 6 °C to maintain quality and freshness.
The approval of this standard is part of a set of ten regulations developed by Inacal to strengthen the Peruvian dairy chain, aiming to boost consumer confidence and facilitate the entry of Peruvian cheeses into new international markets.
