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.
Key News of the Week
16.09.2025
Rethinking Global Milk Production Figures: A Critical Perspective
In the recent article “The Dairy Map of the World 2025: Who Feeds the Planet?”, it was noted that global milk production reached around 950 million tons in 2024, with India and Pakistan driving much of the 3% growth in Asia. At the same time, global dairy trade remains uneven: while some countries expand their export positions, others remain focused on domestic consumption.
