The sale of cottage cheese from unpasteurized milk is permitted. How long is the shelf life of cottage cheese? Basic rules for storing cottage cheese

Cottage cheese and products made from it contain protein, vitamins, calcium, lactose, carbohydrates and iron.

But they are only useful and tasty fresh.

Today we will talk about how long curd products are suitable for consumption, how keep them “edible” for as long as possible, and is it possible to find a use for them after the expiration, without fear for the health of family members.

Norms

From the standpoint of the law, cottage cheese and curd products are classified as perishable. This means that after a certain time, they considered spoiled and should not be eaten.

Find out about standards that must be observed in order not to cause harm to health can be found in three documents:

GOST R 52096-2003 “Cottage cheese. Technical conditions".
TTI GOST R 52096-008 “Cottage cheese”.
San PiN 2.3.2 1324-03 “Hygienic requirements for shelf life and storage conditions.”

What does GOST say?

Clause 8.2 of GOST R 52096-2003 determines that the manufacturer can install yourself shelf life of cottage cheese and products made from it. The manufacturer is invited to decide for himself which one to indicate on the packaging, based on type and composition product. How does the storage capacity of cottage cheese affect the shelf life?

Difference in shelf life

Shelf life of all perishable products specified in San PiN 2.3.2 1324-03. The section dedicated to it clarifies how many hours or days a particular product can be stored at air temperature -2 to +4 degrees Celcius.

Remember or write down:

cottage cheese and curd products are good for 72 hours;
heat-treated cottage cheese and products – 5 days;
cottage cheese dishes (cheesecakes, dumplings, pies with cottage cheese filling) – 24 hours;
casseroles and cottage cheese casseroles – 48 hours;
baby cottage cheese – 36 hours.

The shelf life may be increased manufacturer. This acceptable in cases where it uses more advanced processing technologies or new packaging.

To obtain the right to legally indicate conditions that differ from the norms of SaNPiN, the manufacturer must contact the SES authorities, justify the possibility of extending the deadlines and present product test results, confirming the safety of the product throughout its shelf life.

For example, the shelf life of children's cottage cheese "Agusha" is 14 days.

Most likely, the period has been increased due to modern sealed packaging. Indication of longer periods may also indicate the use preservatives.

Can it be frozen?

According to the Standard Technical Instructions GOST R 52096-008, cottage cheese intended for consumption or further processing can be stored at no more than 18 degrees from 4 to 12 months. The length of time depends on the freezing method, type of packaging and storage temperature.

In retail chains at temperatures -12°С you can keep the cottage cheese for as long as you want 5 days. Note that the valuable properties of cottage cheese can only be preserved when deep frozen(– 35 °C).

It is better to defrost cottage cheese slowly, on the bottom shelf of the refrigerator (10-12 hours), for baking - at room temperature (3-5 hours).

Storage rules

Buying cottage cheese and products made from it, pay attention where the product is placed, whether the packaging has been opened, whether the refrigeration equipment works well (ideally, display cases should be closed).

IN plastic bags Natural cottage cheese should not be stored: it quickly “suffocates” in them.

Some curd products can be stored in factory packaging if it closes tightly. There is a special instruction on the packaging of Agusha children's cottage cheese “cannot be stored if the package is opened”. Therefore, read the labels carefully.

Safety of home products

Everything said above applies to curd products produced industrially in accordance with GOST. And if you prefer to make homemade cottage cheese by weight?

This delicacy can be stored no more than 12 hours at a temperature of 15-20 °C. It is advisable to wrap it in clean cotton or linen cloth soaked in cold water, as was done in the old days. You can keep homemade food in the refrigerator up to 2 days.

When buying “homemade” loose cottage cheese from grannies at the market, you cannot be sure when exactly was it made, and you run the risk of receiving stale goods.

Try it evaluate the quality of cottage cheese before purchase: a fresh product should have a pleasant sour-milk smell and taste, an even color without spots or inclusions.

Is it possible to use the delay?

Poisoning spoiled dairy products can be very serious. Don't take risks- Do not eat yourself and do not give expired products to children.

It’s another matter if the deadlines are close to expiration. Heat treatment will allow you not to worry that the product is not “first fresh”. You can make many delicacies from cottage cheese products.

For example, if you beat the soft curd “Agusha” with an egg and sugar and bake it in the oven, you will get puffed casserole. It is also suitable for preparing tender dishes. pancakes.

Cottage cheese“Prostokvashino,” which housewives praise for its excellent quality, can be used for cheesecakes, spring rolls, and dumplings.

More experienced chefs can prepare delicious khachapuri, dumplings and desserts.

The only advice for using slightly expired curd products is to use them in home cosmetics. By grinding cottage cheese with (, olive - depending on skin type), you will get an excellent nourishing product for rejuvenation skin of hands and face.

Cottage cheese dishes deserve a worthy place in the diet of adults and children thanks to valuable composition. Include them in your diet to strengthen the nervous system, improve the functioning of the gastrointestinal tract, and keep the body in good shape.

Considering that cottage cheese and curd ingredients spoil quickly, follow the terms and storage rules, pay attention to how they are located on sales counters. If possible, research them before purchasing. by smell and taste.

Even if the expiration date has not expired, but the cottage cheese has a bitter taste or spots, refuse from its use.

If there are few products stale, use heat treatment and cook delicious dishes. Women who are interested natural cosmetics, you will like the softening effect of curd masks for the skin.

Cottage cheese and products made from it are especially necessary when feeding children.

However, this tasty and healthy product belongs to the category of perishable fermented milk products, therefore, like all of them, it has strict expiration and consumption dates.

Violation of the terms and standards for storing cottage cheese can lead to poisoning, including severe ones.

You can learn about expiration dates and storage rules for champagne from our article.

From what documents can you learn about the standards?

Cottage cheese and products made from it belong to the category of perishable food products, the standards and shelf life of which are determined by three main documents:

SanPiN 2.3. “Hygienic requirements for shelf life and storage conditions of food products”;
GOST3 “Cottage cheese. Technical conditions";
GOST R "Cottage cheese".

What does GOST say?

GOST3 states that manufacturers of cottage cheese and products made from it can independently set the shelf life and shelf life of cottage cheese products.

The period during which cottage cheese retains its consumer qualities depends on the type of product being manufactured, production technology and type of packaging.

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Naturally, the deadlines set by the manufacturer cannot contradict the sanitary rules and regulations enshrined in Russian legislation.

When stored in a refrigerator

The shelf life of cottage cheese stored in the refrigerator depends on the type of packaging and whether it is opened or not.

For cottage cheese in unopened original packaging, the shelf life is set at 48 hours if stored in the refrigerator at a temperature from 0 °C to +8 °C.

Please note that cottage cheese stored in original paper packaging may sweat. In this case, metabolic processes in curd products are significantly accelerated, and the shelf life of such cottage cheese is significantly reduced.

For open packaging of cottage cheese, the maximum shelf life is 24 hours when stored in a refrigerator with a temperature from 0 ° C to +8 ° C.

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If the cottage cheese is placed in a plastic or enamel container for storage with a tightly closed lid, then the shelf life of such cottage cheese can be longer than in the original packaging and can reach up to 3 days.

In any case, you should pay attention to the appearance and smell of curd products, as well as the terms specified by the manufacturer. It is advisable to heat treat cottage cheese that is stored for more than half of the indicated shelf life.

Food additive E 476: benefit or harm? Find out the answer right now.

Differences by product type

Depending on the conditions under which the curd product is stored and the type of product, different storage periods are established:

Cottage cheese in vacuum packaging, which prevents contact of the product with air, can be stored in the refrigerator for up to 1 month.
Loose cottage cheese sold on the market is best consumed within 24 hours, as the exact timing of its production is not guaranteed.
Homemade cottage cheese made using heating should preferably be consumed within 48 hours. To store such cottage cheese, it is better to use a tightly closed container.
Ready-made dishes made with cottage cheese (cheesecakes, dumplings, pies, cheesecakes, pancakes) are stored in the refrigerator for no more than 24 hours.
Children's cottage cheese, produced using more advanced heat treatment and packaging technologies (Frutonyanya, Agusha), can retain consumer qualities for up to 14 days.

To achieve such deadlines, the manufacturer receives special permission from the SES.

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Can it be frozen?

GOST establishes the possibility of storing cottage cheese in the freezer. Such cottage cheese retains its nutritional and consumer qualities, but the product must be thawed before use.

The shelf life of frozen cottage cheese varies depending on the temperature of the freezer, the type of product and the type of packaging:

in industrial freezers at a temperature of -35 °C, cottage cheese and products made from it are stored for a period of six months to a year;
cottage cheese can be stored in home freezers at a temperature of -18 °C for one to two months;
in weak freezers of old or low-quality refrigerators at temperatures from 0 to -15 °C, the shelf life of frozen curd products ranges from 6 to 14 days.

To eat frozen cottage cheese, you should put it in the refrigerator and defrost it for several hours (usually 9-11 hours).

If heat treatment of the curd product is intended, then it can be defrosted at room temperature, however, the nutritional quality of such cottage cheese is sharply reduced.

How to keep outside the refrigerator?

Strict deadlines and restrictions are established for storing cottage cheese outside of refrigeration devices.

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At a temperature not exceeding +15 °C, the cottage cheese should be covered with a cloth soaked in water and stored in a dry place without exposure to sunlight for no more than one day.

Only under such conditions can cottage cheese retain its consumer qualities. In opposite cases, especially if the storage temperature is more than +15 °C, the curd product is suitable for consumption within a period not exceeding several hours.

Cottage cheese poisoning can be very serious and even lead to death. Therefore, the use of suspicious cottage cheese products and cottage cheese with an expired expiration date is strictly not recommended.

Cottage cheese with an expiring shelf life can be eaten, but it must first be subjected to heat treatment.

The peculiarity of cottage cheese is that it is a living product.

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It contains active microflora, various enzymes and bacteria, which, if storage times and rules are violated, can become pathogenic, which can lead to severe poisoning.

In order to preserve your health and fully enjoy the taste and benefits of this product, you should follow the storage standards and rules established by Russian legislation and the manufacturer.

Read about how long you can store eggs after purchasing here.

You can learn how to choose high-quality cottage cheese from the video:

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Shelf life and storage rules for cottage cheese and cottage cheese products

Cottage cheese and products made from it contain protein, vitamins, calcium, lactose, carbohydrates and iron.

But they are healthy and tasty only when fresh.

Today we will talk about how long curd products are good for consumption, how to keep them “edible” for as long as possible, and whether it is possible to find a use for them after the expiration date without fear for the health of family members.

Norms

From the standpoint of the law, cottage cheese and curd products are classified as perishable. This means that after a certain time, they are considered spoiled and cannot be eaten.

You can learn about the standards that must be followed in order not to cause harm to health from three documents:

Free legal advice:

GOST R3 “Cottage cheese. Technical conditions".
TTI GOST R "Cottage cheese".
San PiN 2.3. “Hygienic requirements for shelf life and storage conditions of food products.”

What does GOST say?

Clause 8.2 of GOST R3 determines that the manufacturer can independently set the shelf life of cottage cheese and products made from it. The manufacturer is invited to decide for himself what period to indicate on the packaging, based on the type and composition of the product. How does the storage capacity of cottage cheese affect the shelf life?

Difference in shelf life

Remember or write down:

cottage cheese and curd products are good for 72 hours;
heat-treated cottage cheese and products – 5 days;
cottage cheese dishes (cheesecakes, dumplings, pies with cottage cheese filling) – 24 hours;
casseroles and cottage cheese casseroles – 48 hours;
children's cottage cheese - 36 hours.

The shelf life may be increased by the manufacturer. This is acceptable if it uses more advanced processing technologies or new packaging.

To obtain the right to legally indicate deadlines that differ from SaNPiN norms, the manufacturer must contact the SES authorities, justify the possibility of extending the deadlines and present product test results confirming the safety of the product throughout the entire shelf life.

For example, Agusha children's cottage cheese has a shelf life of 14 days.

Free legal advice:

Most likely, the period has been increased due to modern sealed packaging. Indication of longer periods may also indicate the use of preservatives.

Can it be frozen?

According to the Standard Technical Instructions GOST R, cottage cheese intended for consumption or further processing can be stored at a temperature of no more than 18 degrees for 4 to 12 months. The length of time depends on the freezing method, type of packaging and storage temperature.

It is better to defrost cottage cheese slowly, on the bottom shelf of the refrigerator (10-12 hours), for baking - at room temperature (3-5 hours).

Storage rules

When buying cottage cheese and products made from it, pay attention to where the product is placed, whether the packaging has been opened, whether the refrigeration equipment works well (ideally, display cases should be closed).

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Remove from packaging.

Place a cloth or paper towel in the bottom of the glass container.

Place cottage cheese on top.

Place a piece of sugar on the cottage cheese.

Cover the dish with a lid.

Place in the refrigerator.

Natural cottage cheese should not be stored in plastic bags: it quickly “suffocates” in them.

Some curd products can be stored in their original packaging if it is tightly closed. On the packaging of children's cottage cheese "Agusha" there is a special instruction "if the package is opened, it cannot be stored." Therefore, read the labels carefully.

Safety of home products

Everything said earlier applies to curd products produced industrially in accordance with GOST. And if you prefer to make homemade cottage cheese by weight?

This delicacy can be stored for no more than 12 hours at a temperature of °C. It is advisable to wrap it in clean cotton or linen cloth soaked in cold water, as was done in the old days. You can keep the homemade product in the refrigerator for up to 2 days.

Try to evaluate the quality of cottage cheese before purchasing: a fresh product should have a pleasant sour-milk smell and taste, an even color without spots or inclusions.

Is it possible to use the delay?

Poisoning from spoiled dairy products can be very serious. Don't take risks - don't eat it yourself and don't give expired products to children.

Free legal advice:

It’s another matter if the deadlines are close to expiration. Heat treatment will allow you not to worry that the product is not “first fresh”. You can make many delicacies from cottage cheese products.

For example, if you beat soft Agusha curd with an egg and sugar and bake it in the oven, you will get an airy casserole. It is also suitable for making tender pancakes.

Prostokvashino grain cottage cheese, which housewives praise for its excellent quality, can be used for cheesecakes, spring rolls, and dumplings.

More experienced chefs can prepare delicious khachapuri, dumplings and desserts.

The only advice for using slightly expired curd products is to use them in home cosmetics. By grinding cottage cheese with an egg (honey, sour cream, olive oil - depending on skin type), you will get an excellent nourishing product for rejuvenating the skin of your hands and face.

Free legal advice:

Cottage cheese dishes deserve a worthy place in the diet of adults and children due to their valuable composition. Include them in your diet to strengthen the nervous system, improve the functioning of the gastrointestinal tract, and keep the body in good shape.

Considering that cottage cheese and cottage cheese ingredients quickly deteriorate, follow the storage times and rules, and pay attention to how they are located on retail shelves. If possible, test them for smell and taste before purchasing.

If the food is a little stale, use heat treatment and prepare delicious dishes. Women who are keen on natural cosmetics will love the softening effect of curd masks for the skin.

(Saint Petersburg)

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Cottage cheese

Cottage cheese is a perishable product and can be stored for no longer than a few days. The question is not how long cottage cheese can be stored, but how accurately you follow all storage rules. This determines how long the cottage cheese can remain fresh and usable. If the conditions are not met, the surface of the cottage cheese will dry out and harden, losing its taste.

Basic rules for storing cottage cheese

You should not store cottage cheese in a plastic bag - if it was purchased in this form, then transfer it to a container or any other, looser container. This also includes cling film - it, like polyethylene, helps to accumulate condensation, due to which the properties of the cottage cheese are lost and it deteriorates.

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Choose enamel dishes or glass - cottage cheese will last longer in jars, cans, and enamel pans. Don't forget about the lids. If there is no such container, then plastic will do - the containers must close tightly.

Homemade cottage cheese is best stored in the refrigerator in foil or parchment paper. It is worth choosing a storage area that is as cool as possible. If there is no foil, use gauze cloth. It, like a sponge, will absorb excess moisture and will not allow the cottage cheese to dry out. Our grandmothers are still opposed to any container for storing cottage cheese - a clean napkin, scarf or waffle towel is the best time-tested container.

Do not store cottage cheese at room temperature - it does not tolerate heat, the oxidation process accelerates, and the product spoils. If you do not have the opportunity to place the cottage cheese in a cool place, then try to use it or eat it within 2-3 hours.

3 days is the maximum storage time for cottage cheese for direct consumption. If you store the product longer, it is better not to eat it raw, but to use it for making desserts and baking. Heat treatment will be beneficial for stale cottage cheese, and baked goods based on it will be very tasty.

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If the product has already begun the oxidation process, then it can no longer be stored. You will not be able to slow down oxidation; the cottage cheese will spoil in a matter of hours. This product cannot be frozen either; only fresh cottage cheese, stored for no more than 4 days, is suitable for freezing.

When freezing cottage cheese, divide it into portions - you cannot defrost and freeze it several times.

Not only the cottage cheese itself is suitable for freezing, but also products and baked goods based on it. Frozen cottage cheese becomes dry, so it is more suitable for use in cooking than for eating raw. The product should be defrosted slowly - under no circumstances should it be poured with boiling water or placed in a warm place. The bottom shelf of the refrigerator is a great place to defrost. Remove the product from the freezer, place it on the bottom shelf of the refrigerator, and use it to your heart's content. Cottage cheese does not tolerate sudden changes in temperature, keep this in mind.

Cottage cheese storage temperature – +2 – +6°С. The period at this temperature is no more than 3-4 days. It depends on the packaging and temperature whether the cottage cheese will stay fresh for one or two days, or will spoil ahead of schedule. Cottage cheese can be stored in the freezer compartment for up to two weeks; make sure that there are no foods nearby from which the cottage cheese will absorb unpleasant odors - fish, meat, bright-smelling herbs. If you bought cottage cheese in a vacuum bag and do not open it, it will keep for 30 days, provided that the packaging is not damaged.

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If we talk about storing cottage cheese in warehouses and catering establishments, refrigerators should have separate shelves for dairy products. Cottage cheese is stored in sealed barrels, temperature – +2 – +6 °C, air humidity – 80-85%.

Shelf life of cottage cheese

According to GOST, cottage cheese products, like cottage cheese itself, have a shelf life of 72 hours.
If the product has undergone heat treatment, the period increases to 5 days.
Any dishes made from cottage cheese (pies, cheesecakes, dumplings) – 24 hours.
Baked products with cottage cheese – 48 hours.
Children's products with cottage cheese – 36 hours.

The manufacturer can independently increase the shelf life of the product if he uses special processing and other packaging methods.

Curd products are stored longer than cottage cheese in its pure form, since in this case the product has undergone heat treatment. Pancakes, pies and other products with cottage cheese can be stored at the desired temperature for 24 to 48 hours, depending on the complexity of the dish and its components.

Before determining how long homemade cottage cheese can be stored, you need to choose it correctly (unless, of course, it is a product of your own making). The disadvantage of purchased dairy products is that we cannot be completely sure when exactly they were produced and how long they had been stored and not sold. A properly preserved product, which can be kept in the refrigerator for several more days, should smell like milk - this is the first sign of freshness. If the cottage cheese is fresh, then it has not had time to oxidize, and the smell of milk will drown out all the others. The color of the product also plays a role - the cottage cheese should be white; a gray mass means that it has been stored for more than one day and will soon become unusable.

Commercial storage

Speaking about the timing of sales - the sooner you sell the cottage cheese, the better.

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The longest shelf life for store-bought cottage cheese is 7 days, and only if it is stored in the refrigerator at a temperature not exceeding 0 degrees.

Cottage cheese cannot be frozen for sale; it must be fresh; the frozen product is evaluated and sold according to other parameters. Dairy factories have long learned to add preservatives to cottage cheese, thus increasing the sales period, therefore, pay attention to the packaging, where the packaging date and expiration date should appear - only by them can you be guided in this case.

If you learn how to freeze cottage cheese correctly, its shelf life can be extended to 6 months.

The freezing process itself is not that complicated. It is important to remember that for this you need to take a fresh product, and not one that has already been in the refrigerator for several days.

Fresh cottage cheese is packaged and frozen at a temperature of –35 °C. It is stored at a temperature of –18°C. This storage method is used on an industrial scale - in restaurants, cafes, and confectionery shops.

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We always want to eat only fresh products, the quality of which we can be completely sure of. If you can’t increase the shelf life of cottage cheese, don’t take risks, it’s better to prepare something tasty based on it, and then the product will definitely not go to waste.

Requirements for the quality of cottage cheese

Depending on the quality, cottage cheese is divided into premium and 1st grade. In addition to dietary. Cottage cheese of the highest grade must have a clean, tender, sour-milk taste and smell, without foreign tastes and odors, a delicate consistency, non-uniform is allowed; the color is white, slightly yellowish, with a cream tint, uniform throughout the mass. In the 1st grade, weakly expressed flavors of feed and the presence of slight bitterness are allowed; the consistency is loose, spreadable, and for low-fat cottage cheese - with a slight release of whey, crumbly. The acidity of high-fat cottage cheese of the highest grade is no more than 200 T, semi-fat T, low-fat T; the acidity of 1st grade cottage cheese is, respectively, no more than 225,240,270 T.

Soft dietary cottage cheese has the desired, homogeneous, slightly spreadable consistency, pure sour-milk taste and smell. White with a cream tint, uniform throughout the mass. Acidity 210 T.

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For long-term storage, cottage cheese is frozen at a temperature of C. When quick-frozen cottage cheese is defrosted, its structure and consistency are restored. Defects of cottage cheese are feed flavors, pronounced sour-milk taste, bitterness, and graininess. Moldy and contaminated cottage cheese is not allowed to be accepted.

Curd products are obtained from full-fat, semi-fat, low-fat cottage cheese, crushed to obtain a homogeneous mass, ground with the addition of flavoring and aromatic fillers (sugar, salt, raisins, cocoa, vanillin, nuts, etc.).

Depending on the flavoring and aromatic fillers introduced into the curd, curd products are produced in the following types:

Sweet curd cheeses 16.5% fat (with cocoa, cinnamon), 8% (with cocoa, “citron”, diabetic), low-fat (with cinnamon, “neringa”, “neringa” paste, diabetic), for children 23% fat content (sweet, with candied fruits, raisins, tangerine nibs).

Sweet curd cheeses 26% fat with vanillin, 23% with cocoa, 5% fat with vanillin and in chocolate with vanillin, lemon, cocoa.

Sweet curd mass of 23% fat content, and 20% fat content with the addition of candied fruits, raisins, tangerine grits.

Salted cheeses and curd mass of 9% fat content with caraway seeds.

Curd creams 5% fat with vanillin and candied fruits.

Jubilee cottage cheese cakes 26% fat with candied fruits, with nuts, 26% with nuts, with jam 26% fat.

Requirements for the quality of curd products. Curd products must have different shapes, the packaging is tight, without damage; for anniversary cakes with an artistically designed pattern, made of thick, non-spreading buttercream. The consistency is homogeneous, soft, moderately dense, corresponding to each type of product, with or without the presence of tangible particles of the introduced filler. For glazed cheese curds with 5% fat content - mealy. The taste and smell are clean, sour milk with a taste of added filler. The color is white, white with a cream tint or determined by the color of the introduced filler, uniform throughout the mass. The glaze on glazed cheese curds should be hard, uniform, not crumbly, and have a characteristic taste, smell, and color.

Storage conditions and periods

Cottage cheese and curd products are stored at a temperature from 0 to 2C for no more than 36 hours. from the moment the technological process is completed. Frozen cottage cheese is stored at a temperature of - 18C for up to 8 months.

Cottage cheese, cottage cheese products and semi-finished products are packaged in consumer containers (small packaging), and cottage cheese (except dietary) and curd mass are also packaged in transport containers (large packaging).

Fat, semi-fat and low-fat cottage cheese is packaged in the form of bars in labeled parchment, sub-parchment, polymer-coated paper with a net weight of mainly 250, dietary cottage cheese - in bags, boxes and cups made of polymer materials of 250 and 500 g. laminated aluminum foil, thin sub-parchment - 50 and 100 g, and curd masses - 250 and 500 g. Curd cakes are packaged in cardboard boxes with a net weight of 250 to 2000 g; creams and paste-like curds - in glass jars, polystyrene cups, polymer-coated cardboard boxes and cups - from 50 to 250 g. Semi-finished curd products are packaged in parchment, plastic films, cardboard boxes or bags - from 250 to 1000 g.

Large packaging of cottage cheese (except dietary) and curd masses is carried out in wooden barrels (GOST) - up to 50 kg, metal wide-neck flasks (GOST) - up to 35, aluminum cans (GOST) - up to 10, wooden and cardboard boxes with parchment liners ( polyethylene film, polymer-coated paper) - up to 12 kg. Large packaging of curd semi-finished products for public catering is allowed: dough for cheesecakes and lazy dumplings - in wide-neck flasks and cardboard boxes up to 30 kg, frozen dumplings - in boxes of 7 kg, cottage cheese casseroles - in metal flasks up to 35 kg and cardboard boxes - up to 12 kg.

Permissible deviations in net weight for small and large packaging should not exceed the norms provided for by the current normative and technical documentation for this type of product.

Cottage cheese, cottage cheese products and cottage cheese semi-finished products of small packaging must be packed in cardboard, wooden or polymer boxes in no more than three rows in height, with a net weight of no more than 12 kg. Wooden and polymer boxes must be sealed, and cardboard boxes must be covered with paper tape.

Metal flasks and aluminum cans are capped, sealed and labeled. The transport container with cottage cheese made from unpasteurized milk must be marked: “From unpasteurized milk, intended for the production of heat-treated products.”

Modes and periods of storage of cottage cheese, cottage cheese products and semi-finished cottage cheese products from the moment of production

Shelf life of cottage cheese

Cottage cheese, like other fermented milk products, is a food product. Food products are subject to more stringent rules and regulations prescribed by law, as this affects human health, because a low-quality product can cause serious poisoning or other serious consequences.

Food products must be fresh, of high quality, stored under prescribed conditions and consumed within their expiration date.

If you are faced with the purchase of a grocery product that turns out to be expired, of poor quality, or has other violations, then feel free to contact the store where the purchase was made and demand compensation for the damage incurred.

You can count not only on a refund for such a product, but also on compensation for moral damage, if any was caused to you.

In order to exercise your legal rights, you need to familiarize yourself with the federal law “On the Protection of Consumer Rights,” which clearly states all the legal provisions and obligations of sellers.

If you find any problems with the product, you can count on the following options to resolve the problem:

to replace a food product with a similar one, but without defects;
to replace food with a product of another brand or manufacturer with recalculation of cost;
for a refund for your purchase.

This is stated in paragraph 1 of Art. 18 of the Federal Law “On Protection of Consumer Rights”. If you are faced with the fact that you purchased expired fermented milk or any other product, then immediately go to the store where you bought it and demand a refund.

Even if the product’s expiration date has not yet expired, but at home you find that it is not edible because it has spoiled due to improper storage or for other reasons, go to the store and demand compensation for the damage.

Shelf life of curd products

Cottage cheese and curd products are perishable products. In this regard, this type of food has a limited and rather short shelf life and storage.

The cottage cheese manufacturer can independently determine and set the expiration date and storage standards for its product. He does this based on the composition of the cottage cheese and the type of packaging.

But, nevertheless, there are GOSTs that determine the maximum permissible periods for storage and sale of curd products.

cottage cheese is suitable for consumption no more than 72 hours after production;
if cottage cheese or curd products have undergone heat treatment, they can be stored for 5 days;
ready-made cottage cheese dishes can be eaten within two days;
Cottage cheese casserole is edible for 48 hours;
Children's products made from cottage cheese can be stored for no more than 36 hours.

The manufacturer has the right to increase the shelf life and shelf life of cottage cheese products if he uses modern packaging technologies that will keep the product suitable for consumption for a longer time.

However, to do this, he needs to contact the Sanitary and Epidemiological Station and prove there that the product can actually be stored for a longer time than according to GOST. Evidence may include the results of laboratory tests of the product.

Remember that extended expiration dates on perishable foods may be an indication that it contains preservatives or other chemicals.

Read about returns and exchanges of food products here.

How to return expired cottage cheese to the store?

To return an expired or low-quality cottage cheese product to the store, you need to meet a number of conditions and act according to a specific plan.

You need to immediately come to the store with a spoiled product and explain the problem to the seller.

Some sellers immediately meet the buyer halfway, as they value their reputation, and will return you on the spot without additional red tape.

But a situation may arise that the seller will take a defensive position and may demand that you provide documentary evidence of the fact that the purchase was made from him and not from another store. Proof of purchase must be presented as proof.

Don't despair if you don't have your receipt. This does not mean that your legal rights to return a defective product are no longer valid.

As a supporting document, you can use a bank statement if you paid for the goods by card, testimony of witnesses to the purchase, and also ask for video from a surveillance camera if it is installed in the store.

What to do if the seller does not accept the cottage cheese back?

If the seller, after presenting the purchase documents, continues to insist on refusing to accept the bad product, then ask for a book of complaints and suggestions, in which you describe in detail the essence of the problem and indicate your contact information to respond to your complaint.

After that, go to Rospotrebnadzor or the consumer rights protection society, file a claim there against the seller and wait for a response.

Representatives of Rospotrebnadzor will look at your claim and make a fair decision, punishing the seller and satisfying your legal rights.

According to the legislation of the Russian Federation, every citizen has the right to purchase a food product that can be consumed without damage or harm to health.

If a purchased food product does not have a label or indication of storage standards or expiration date, then such a product cannot be sold. Trade in such food products is punishable by an administrative fine and sometimes by criminal penalties.

If you find yourself a victim of eating a low-quality product and your health is harmed, you must also demand compensation from the seller for all losses incurred, including moral damages.

Provide the seller with a certificate from the medical institution where you had to undergo treatment, receipts from pharmacies if you purchased medications for treatment, a receipt for the product that caused you to suffer. The seller is obliged to refund all funds in full.

If it is not possible to resolve the conflict peacefully, then you need to file a claim in court. This is a rather lengthy and labor-intensive process, but, nevertheless, then you can safely count on your victory and reimbursement of all costs.

Through the court, you can demand not only compensation for all losses incurred, but also a penalty for each day after the seller refuses to return the money until the claims are satisfied.

Whatever problem you face when purchasing food, remember that your health

most important and, even more so, further proceedings and red tape.

Check the product before purchasing, look at the expiration dates, storage standards, and under what conditions it was stored by the seller.

Ask the seller questions about the product if you have any, do not let the situation take its course if your rights are violated.

Fat, semi-fat and low-fat cottage cheese is packaged in the form of bars in labeled parchment, sub-parchment, paper with a polymer coating with a net weight of mainly 250, dietary cottage cheese - in bags, boxes and cups made of polymer materials of 250 and 500 g. Curds are packaged in labeled laminated aluminum foil, thin subparchment - 50 and 100 g, and cheese masses - 250 and 500 g. Curd cakes are packaged in cardboard boxes with a net weight of 250 to 2000 g; creams and paste-like curds - in glass jars, polystyrene cups, polymer-coated cardboard boxes and cups - from 50 to 250 g. Semi-finished curd products are packaged in parchment, plastic films, cardboard boxes or bags - from 250 to 1000 g.

Large packaging of cottage cheese (except dietary) and curd masses is carried out in wooden barrels (GOST 8777-80) - up to 50 kg, metal wide-neck flasks (GOST 5037-78) - up to 35, aluminum cans (GOST 17151-71) - up to 10, wooden and cardboard boxes with parchment inserts (polyethylene film, polymer-coated paper) - up to 12 kg. Large packaging of curd semi-finished products for the public catering network is allowed: dough for cheesecakes and lazy dumplings - in wide-necked flasks and cardboard boxes up to 30 kg, frozen dumplings - in boxes of 7 kg, cottage cheese casseroles - in metal flasks up to 35 kg and cardboard boxes - up to 12 kg.

Permissible deviations in net weight for small and large packaging should not exceed the norms provided for by the current normative and technical documentation for this type of product.

Metal flasks and aluminum cans are capped, sealed and labeled. The transport container with cottage cheese made from unpasteurized milk must be marked: “From unpasteurized milk, intended for the production of heat-treated products.”

Notes:

1. The shelf life of frozen cottage cheese and dumplings is calculated from the moment they are released from the manufacturer.
2. In the absence of refrigeration at a commercial enterprise, the shelf life of full-fat, semi-fat and low-fat cottage cheese, curd mass and curds is reduced to 12 hours, and the sale of other products is not permitted.
3. The shelf life of cottage cheese when the air temperature drops to 0...-2°C increases to 10 days.
4. Long-term storage of frozen cottage cheese is possible only in refrigerators or wholesale warehouses.

Cottage cheese, cottage cheese products and semi-finished products are stored for a certain period of time. When leaving the enterprise, cottage cheese, curd products, dough for cheesecakes and dumplings and casserole must have a temperature of no higher than 8°C, frozen cottage cheese - no higher than - 8, frozen Moscow dumplings - no higher than -10°C.

Cottage cheese, cottage cheese products and semi-finished products with defects in taste (feed taste, unclean, old, musty, excessively sour, acetic acid, caustic, rancid, bitter or yeasty taste), consistency (for cottage cheese - rough, dry, crumbly) are not allowed for sale. , rubbery, smearing) and appearance (swelling, serum secretion, mucus and mold).

To determine the chemical composition of each product in a dish, they resort to reference tables of the chemical composition of food products. When calculating the composition of ready-made dishes, the technology for their preparation is based on the recipes of dishes and culinary products for catering establishments. The selection of raw materials is carried out in accordance with the collection of recipes, taking into account the additional recommendations for preparation contained therein.

1. Cottage cheese is stored at temperatures up to +8 C for no more than 72 hours. You should store it in the refrigerator in an enamel bowl with a few pieces of sugar there. Not very fresh cottage cheese is best used for making casseroles, dumplings and cheesecakes.
2. For long-term storage and extravagance, cottage cheese can be canned - place the finished (from the press) cottage cheese in a warm oven for several hours, then under the press, and so on twice. When it becomes completely dry, place the cottage cheese tightly in clay pots and pour ghee on top. Such cottage cheese can be stored in the cellar for months.
3. In the refrigerator, cheese is stored on the bottom shelf, first wrapped in plastic wrap. If it is not possible to store the cheese in the refrigerator, it is better to wrap it in a cloth moistened with salt water. To prevent the cheese from drying out, place a couple of pieces of refined sugar next to it and cover with a lid. Dried cheese can be saved by soaking it in milk.
4. The technology for storing feta cheese (suluguni) came from the East, where cheeses have been stored in jugs or wineskins with salt water or grape juice since time immemorial.

Requirements for the sale of food products

1. Food products that comply with the requirements of the legislation of the Russian Federation in the field of ensuring the quality and safety of food products and this Federal Law are subject to sale.

2. When selling food products, the expiration dates and storage conditions established by the manufacturer must be observed. If the seller cannot provide the storage conditions for food products specified by the manufacturer in the accompanying documents for food products, then the sale of such food products is prohibited. The person selling food products is responsible for ensuring food safety during its sale.

3. Food products supplied for sale must be accompanied by documents confirming their origin and safety and ensuring traceability of each batch of food products, as well as information on storage conditions, date of manufacture and expiration date of these food products, and have labels on each consumer package ( or insert sheets).

4. Distribution of bulk food products to buyers is carried out in packaging materials that meet the requirements of the legislation of the Russian Federation for packaging materials. When dispensing bulk food products, separate sales of different groups of food products must be ensured, and special equipment for cutting, weighing, and commercial equipment (knives, boards, tongs, scoops, etc.) must be used, which have a clearly visible marking on the intended purpose applied to the equipment in any convenient way, by the person selling food products. Weighing unpackaged food products directly on scales without packaging materials is not permitted.

5. When sold in consumer packaging, food products must be accompanied by information for the consumer that meets the requirements of the technical regulations on food labeling and the requirements of these technical regulations, as well as the requirements of the legislation of the Russian Federation for certain types of food products.

6. Food raw materials and food products recognized as not meeting the requirements of these technical regulations and the manufacturer’s technical documentation, as well as food products that pose a danger to public health, are not allowed for sale:

1) having obvious signs of microbiological spoilage (moldiness, fermentation, sliming, clouding, signs other than those indicated in the technical documents for food products);

2) with a violation of the integrity and pronounced defects of consumer packaging, including bombing, crackers, smudges, holes and through cracks, deformed;

3) in the absence of accompanying documents and markings;

4) subjected to defrosting and re-freezing during the sale;

5) expired;

6) meat in carcasses, half-carcasses, quarters, without an oval-shaped veterinary mark or with a rectangular veterinary mark “Preliminary inspection”, with the stamps “Finnoz”, “Tuberculosis”, “For meat loaves”, “Cooking”, “For canned food” , "Scrap", "Boar PP", as well as food raw materials of animal origin and non-industrial food products that have not passed veterinary and sanitary examination;

7) imported raw meat and raw meat products classified upon import into the territory of the Russian Federation according to the results of a veterinary and sanitary examination to categories in which the sale (without accompanying documentation and labeling) of these products at trade and public catering facilities without accompanying documents and labeling is not permitted ;

8) ungutted poultry, with the exception of game;

9) eggs with contaminated shells, with defects and notches;

10) duck and goose eggs;

11) cottage cheese made from unpasteurized milk, milk and cream with high acidity;

12) rotten, spoiled vegetables and fruits, greened, sprouted potatoes, melons in parts and with cuts;

13) food products of non-industrial production outside agricultural markets organized in accordance with the legislation of the Russian Federation and without documents confirming the passage of veterinary and sanitary examination;

14) non-industrial food products that have undergone heat and (or) other processing (dried meat, minced meat, cutlets, jelly, sausages (blood, liver, fried and others), brawn, smoked meats, semi-finished meat products, as well as other animal products origin), as well as non-industrial canned goods.

7. It is not allowed for trade organizations to pack food products under vacuum.

In public catering organizations, products from opened consumer packages are sold within one business day, but no more than 12 hours from the moment the package is opened, subject to the storage conditions (temperature, humidity) established by the manufacturer.

8. The sale of food products in natural (raw) form and semi-finished products from them is carried out separately from the sale of ready-to-eat food products (through a separate retail location when serving customers over the counter).

9. It is allowed to sell food products together with non-food products in industrial packaging. For the sale of non-food products in trading floors, separate trading areas (departments, places) must be allocated. Packaging of non-food products in organizations that sell food products is prohibited. Warehouses for food and non-food products must be separate.

10. To ensure the safety of the following types of food products, the specifics of their sale must be observed:

1) when selling milk that is thermally processed, but not packaged in consumer packaging, as well as raw milk, the consumer must be informed about its mandatory boiling, and at enterprises providing public catering, its boiling must be ensured;

2) when dispensing liquid food products (milk, sour cream, vegetable oil, etc.), it is not allowed to pour the products back from the buyer’s container into a common container. Trading equipment for bottling and portioning is not left in containers with milk, cottage cheese or sour cream; they must be kept in special containers and washed daily. All equipment must be used strictly for its intended purpose;

3) do not cut cakes and sell them in parts outside public catering establishments;

4) places where eggs are sold must be equipped with special devices to check their quality; eggs are checked at the request of buyers. The sale of eggs in departments (sections) of trade organizations selling unpackaged ready-to-eat products is not permitted. At the same time, conditions must be provided to exclude the possibility of cross-contamination of other food products with pathogenic microorganisms;

5) fruit and vegetable products are sold in specialized fruit and vegetable stores, departments and sections specifically designed for these purposes;

6) the sale of processed fruits and vegetables (fermented, salted, pickled, etc.) not packaged in sealed containers should be carried out separately from the sale of raw vegetables and fruits using special equipment (spoons, forks, tongs);

7) packaging of washed root vegetables in nets and bags is carried out after drying them,

8) the sale of drinks by the glass, including through vending machines, must be subject to the provision of disposable glasses;

9) live fish are sold from aquariums and containers under conditions that ensure their vital activity;

10) sale of food products outside trade and public catering enterprises (with the exception of off-site trade carried out by these enterprises) and agricultural markets is not allowed.

11. Special requirements for the sale of dietary supplements:

1) retail sales of dietary supplements are allowed only through pharmacies, specialized stores (selling dietary products, specialized products, biologically active food additives), departments, sections, kiosks of food stores;

2) retail sales of dietary supplements should be carried out only in consumer packaging;

3) the sale of dietary supplements is not allowed in the event that the information about the product on the label does not correspond to that agreed upon during the state registration of dietary supplements in accordance with the requirements of this Federal Law;

12. The requirements of this article when selling non-industrial food products on agricultural markets are applied in full, with the exception of the requirements established in paragraphs 5, 9, 11, 19 of this article.

13. When organizing home service, delivery of food products to the customer must be carried out under conditions that ensure their safety and security during storage and transportation, preventing their contamination and spoilage.

14. The sale of food products must be carried out in premises equipped with at least one sink for washing hands. Washbasins should be equipped with handwashing facilities and disposable hand-wiping materials or hand-drying equipment.

15. Sales of food products must be carried out in premises equipped with flush toilets connected to an existing sewer network, equipped with a washbasin with hot and cold water supply, soap and means for drying hands, the doors of which should not open directly into retail and (or) industrial premises,.

For cleaning toilets, special equipment and special clothing must be allocated, marked and stored in separately designated areas, isolated from the cleaning equipment of other premises. Each time toilets are cleaned, all surfaces of walls, floors, doors and equipment are treated with a disinfectant solution.

16. All premises of trading organizations must be thoroughly cleaned, washed and disinfected, the frequency of which must be sufficient to prevent the risk of food contamination.

17. To collect waste and garbage, lockable containers must be installed in retail and utility rooms.

18. Sales of food products must be carried out by persons wearing clean overalls (robes, jackets, trousers, hats, and in direct contact with food products - gloves) and shoes.

19. Persons who have undergone hygienic training and certification in the field of compliance with requirements ensuring the safety of food production, and who have passed mandatory medical examinations (preliminary upon entry to work and periodic) in the manner established by the legislation of the Russian Federation are allowed to sell food products.

20. Special requirements for the sale of food products in small retail chains:

1) in tents, auto shops, and trailers, the sale of a combined assortment of food products is allowed if there are conditions for their storage and sale that correspond to those specified in the accompanying documents. The sale of perishable food products in the absence of refrigeration equipment is not allowed;

2) if the organization has one workplace, it is allowed to sell food products only in industrial packaging;

3) the supply of bread, baked confectionery and bakery products is carried out in packaged form;

4) during the period of mass supply of potatoes and fresh fruits and vegetables, it is allowed to sell vegetables and fruits from trays, carts, etc., as well as at open vegetable markets. The sale of potatoes and fresh fruits and vegetables, including melons, from the land is not allowed. Selling melons in parts and with cuts is not allowed;

5) hot finished products must be sold from isothermal or heated containers and carts;

6) the sale of eggs in the country is carried out at an air temperature of no higher than plus 20 degrees. C and not lower than 0 degrees. WITH;

7) when selling food products, conditions must be created for sellers of small retail chain organizations to observe personal hygiene rules (hand washing sinks, toilets);

8) mobile vehicles of the small retail chain are sanitized at the base organization at the end of the working day;

9) storage of returnable packaging on the territory adjacent to the organization of a small retail chain is not allowed.

Commodification of food products: lecture notes
V.V. Biryukova, N.V. Shevchenko.

Cottage cheese– a perishable product, it can be stored no longer than a few days. The question is not how long cottage cheese can be stored, but how accurately you follow all storage rules. This determines how long the cottage cheese can remain fresh and usable. If the conditions are not met, the surface of the cottage cheese will dry out and harden, losing its taste.

Basic rules for storing cottage cheese

When freezing cottage cheese, divide it into portions - you cannot defrost and freeze it several times.

Not only the cottage cheese itself is suitable for freezing, but also products and baked goods based on it. Frozen cottage cheese becomes dry, so it is more suitable for use in cooking than for eating raw. The product should be defrosted slowly - under no circumstances should it be poured with boiling water or placed in a warm place. The bottom shelf of the refrigerator is a great place to defrost. Remove the product from the freezer, place it on the bottom shelf of the refrigerator for 10-12 hours, and use it to your heart's content. Cottage cheese does not tolerate sudden changes in temperature, keep this in mind.

Shelf life of cottage cheese

According to GOST, cottage cheese products, like cottage cheese itself, have a shelf life of 72 hours.
If the product has undergone heat treatment, the period increases to 5 days.
Any dishes made from cottage cheese (pies, cheesecakes, dumplings) – 24 hours.
Baked products with cottage cheese – 48 hours.
Children's products with cottage cheese – 36 hours.

The manufacturer can independently increase the shelf life of the product if he uses special processing and other packaging methods.

Commercial storage

Speaking about the timing of sales - the sooner you sell the cottage cheese, the better.

The longest sales period for store-bought cottage cheese is 7 days., and only if you store it in the refrigerator at a temperature not exceeding 0 degrees.

If you learn how to freeze cottage cheese correctly, its shelf life can be extended. up to 6 months.

Fresh cottage cheese is packaged and frozen at –35 °C. It is stored at a temperature of –18°C. This storage method is used on an industrial scale - in restaurants, cafes, and confectionery shops.