Rosstandart Approves New GOST for Cottage Cheese: Requirements to Take Effect in 2027

The agency emphasized that cottage cheese remains one of the most in-demand and traditional fermented dairy products, and the upd ate of the standard is aimed at improving product quality and transparency of requirements for producers and consumers.

The updated GOST retains the traditional standardization object — classic cottage cheese as a fermented dairy product, but specifies a number of key indicators considering modern production practices. In particular, the document sets more precise ranges for the mass fraction of fat, which should enhance metrological accuracy and labeling transparency.

Requirements for protein content have also been revised: depending on the fat content of the product, standards are se t at levels of 14%, 15%, and 17%.

Additionally, the standard introduces differentiated moisture indicators depending on the fat content of the cottage cheese, allowing for more precise regulation of product consistency. Simultaneously, a lower limit for acidity is introduced, and the limits of this indicator are clarified.

Rosstandart notes that these changes are aimed at preventing possible product falsification and protecting honest manufacturers.

According to the new version of the document, the list of permissible raw materials is expanded. It now includes, in particular, cow's pasteurized milk and condensed milk.

The agency emphasized that the standard update is not aimed at tightening requirements per se, but at increasing regulatory transparency, eliminating potential legal conflicts, and adapting the document to the modern regulatory environment.