Albumin
| Product of milk processing made from milk whey, being essentially a concentrate of milk whey proteins. |
| Butter from cow milk | A milk product or dairy composite product on emulsion-and-fat basis where milk fat is a prevailing constituent, and which is made from cow milk, milk products and/or by-products of milk processing by a fat phase separation from them and the uniform distribution of milk plasma in the fat phase. |
| Buttermilk | A milk processing by-product obtained when making cow's milk butter. |
| Butter paste | A milk product or dairy composite product on emulsion-and-fat basis where the fat mass fraction ranges from 39 to 49 percent inclusive, and which is made from cow milk, milk products and/or milk processing by-products using stabilizers whether or not with the addition of non-dairy components for purposes other than substitution of milk constituents. |
| Canned milk, Canned composite milk, Canned milk-containing products | Dry or concentrated (condensed), packaged milk, composite milk or milk-containing products. |
| Casein | Product of milk processing made from skimmed milk and being a major fraction of milk protein. |
| Caseinate | Product of milk processing made from casein by-processing with the solutions of alkaline metal hydroxides or their salts and drying. |
| Cheese | A milk product or dairy composite product made from milk, milk products and/or milk processing by-products whether or not with the use of special starters and processes to coagulate milk protein with milk-clotting enzymes, either by acid or thermo acid way with the subsequent separation of cheese mass from whey, its formation, pressing, whether or not with salting, whether or not with ripening, whether or not with the addition of non-dairy components introduced for purposes other than substitution of milk constituents. |
| Cheese, curd or casein milk whey | A milk processing by-product obtained in the process of making cheese (cheese whey), curd (curd whey) or casein (casein whey).
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| Cheese product | A milk-containing product made in accordance with cheese making technology. |
| Concentrate of whey proteins | Whey proteins derived from milk whey by concentration or ultra-filtration. |
| Concentrated, condensed, evaporated or frozen milk processing product | Products of milk processing made by partial water removal until the mass fraction of solids not below 20 percent is achieved. |
| Concentrated or condensed skimmed milk | A concentrated or condensed milk product where the mass fraction of milk solids is not less than 20 percent, mass fraction of milk protein in fat-free milk solids is not less than 34 percent, and the mass fraction of milk fat is not more than 1.5 percent. |
| Concentrated or condensed whole milk | A concentrated or condensed milk product where the mass fraction of milk solids is not less than 25 percent, mass fraction of milk protein in fat-free milk solids is not less than 34 percent, and the mass fraction of milk fat is not less than 7.5%. |
| Concentrated or condensed partially skimmed milk | A concentrated or condensed milk product where the mass fraction of milk solids is not less than 20 percent, mass fraction of milk protein in fat- free milk solids is not less than 34 percent, and the mass fraction of milk fat is more than 1.5 percent but less than 7.5 percent. |
| Concentrated milk processing product with sugar | A product of concentrated milk processing made with the addition of sucrose and/or other types of sugars. |
| Condensed partially skimmed milk with sugar | A concentrated or condensed milk product with sugar where the mass fraction of milk solids is at least 26 percent, mass fraction of milk protein in fat-free milk solids is at least 34 percent, and the mass fraction of milk fat is more than 1 percent but less than 8.5 percent. |
| Condensed cream with sugar | A concentrated or condensed milk product with sugar where the mass fraction of milk solids is at least 37 percent, mass fraction of milk protein in fat-free milk solids is at least 34 percent, and the mass fraction of milk fat is at least 19 percent. |
| Condensed skimmed milk with sugar | A concentrated or condensed milk product with sugar where the mass fraction of milk solids is at least 26 percent, mass fraction of milk protein in fat-free milk solids is at least 34 percent, and the mass fraction of milk fat is no more than 1 percent. |
| Condensed whole milk with sugar | A concentrated or condensed milk product with sugar where the mass fraction of milk solids is at least 28.5 percent, mass fraction of milk protein in fatfree milk solids is at least 34 percent, and the mass fraction of milk fat is at least 8.5 percent. |
| Cream | A milk product (raw material) which is made from milk and/or milk products and is an emulsion of fat and milk plasma in which a fat mass fraction is at least 10 percent. |
| Cream butter | A butter from cow's milk where a fat mass fraction is at least 50 percent. |
| Cream cheese butter | A butter made from cream produced by the separation of cheese whey. |
| Cream-vegetable rendered mixture | A milk-containing product where the mass fraction of total fat is at least 99 percent and which is made from cream-vegetable spread by rendering the fat phase or using other processing methods. |
| Cream ice | Ice-cream (milk product or dairy composite product) where a milk fat mass fraction is from 8 percent to 11.5 percent. |
| Cream product | A milk product or a dairy composite product with the mass fraction of fat above 10 percent made primarily from cream. |
| Cultured product | A milk product or dairy composite product which is heat treated after culturing, or a milk-containing product which is made according to the fermented milk production process, retaining the species and structure of the culture microorganisms that determine the type of a respective fermented milk product and have similar organoleptic and physicochemical properties |
| Curd | A fermented milk product made using starter microorganisms (lactococci or a mixture of lactococci and thermophilic lactic streptococci) and acidic or acidic-abomasal milk protein coagulation methods with subsequent whey removal by self-pressing and/or pressing, and/or separation (centrifugation), and/or ultrafiltration, whether or not with the addition of milk constituents (before or after culturing) for the purpose of normalizing milk products. |
| Curd mass | A milk product or dairy composite product made from curds whether or not with the addition of butter, cream, condensed milk with sugar, sugars and/or salts, whether or not with the addition of non-dairy components for purposes other than substitution of milk constituents. |
| Curd mass bar | A milk or dairy composite product made from a curd mass which is formed, whether or not covered with a food glaze, and weighs no more than 150 grams. rendered butter" - cow's milk butter where the fat mass fraction is at least 99 |
| Curd product | A milk or dairy component product, or a milk-containing product, or a milk-containing product made from curds and/or milk processing products in accordance with curd making technology whether or not with the addition of milk products, whether or not with the addition of non-dairy components, including non-dairy fats and/or non-dairy proteins (for a milk-containing product),followed or not by heat treatment. |
| Dairy composite product | A food product made from milk and/or from its constituents, and/or from milk products whether or not with the addition of milk processing by-products (except milk processing by-products derived in the process of production of milk-containing products), and non-dairy components (except fats of non-dairy origin included in the composition as individual ingredients (does not apply to dairy products for nutrition of infants and babies where fats of non-dairy origin are used in the production process), that are added for purposes other than substitution of milk constituents. At that, the final product should contain above 50 percent of milk constituents, ice cream and sweet milk processing products – above 40 percent. |
| Dairy drinks (beverages) for nutrition of infants and babies | Ready-to-use dairy products for nutrition of infants and babies made from raw milk and/or milk products whether or not with the addition of non-dairy components with further heat treatment, at least pasteurization, and meeting the physiological needs of infants and babies. |
| Dairy products | Products of milk processing, including a milk product, dairy composite product, milk-containing product, milk processing by-product, milk-based baby food, adapted or partially adapted initial or follow-on milk formulas (including powdered ones), powdered acidified milk formulas, dairy drinks (including powdered ones) for nutrition of infants and babies, ready-to-use milk cereals, and powdered milk cereals (reconstituted to readiness with drinking water in home conditions) for nutrition of infants and babies. |
| Dry dairy drinks for baby food | Dairy products for nutrition of infants and babies that are made from cow's milk and/or milk products whether or not with the addition of non-dairy components where the mass fraction of milk solids in dry matters of the final product is at least 15 percent and that meet the physiological requirements of infants and babies. |
| Dry ice cream mix | A dry milk product, dry dairy composite product or dry milk containing product made by drying a fluid ice cream mix or mixing the necessary dry components and intended for making ice cream after the reconstitution with water, milk, cream and/or juice. |
| Dry milk whey | A dry milk product made by the partial removal of water from milk whey received in the process of cheese manufacture by a method of protein coagulation induced by milk clotting enzymes, as well as in the process of production of cheese, casein and curd by a method of protein coagulation resulting from lactic acid production, or by thermal acidizing until the mass fraction of solids of at least 95 percent is achieved. |
| Dry (powdered) acidified baby formula | Dairy products for nutrition of infants and babies made in accordance with the technology of production of fermented milk products reducing the active acidity indicator (pH) and causing the coagulation of milk proteins, with the use of starter microorganisms (without using organic acids), and whether or not with the addition of live starter microorganisms to the dry mix in the amount specified in the Annex to Decision 67. |
| Dry (powdered) cream | A dry milk product where the mass fraction of milk solids is at least 95 percent, mass fraction of milk protein in fat-free milk solids is at least 34 percent, and the mass fraction of milk fat is at least 42 percent. |
| Dry (powdered) milk processing product | Products of milk processing made by partially removing water from the product to bring its solids mass fraction to at least 90 percent. |
| Dry partially skimmed milk | A dry milk product in which the mass fraction of milk solids is at least 95 percent, the mass fraction of milk protein in the skimmed milk solids is at least 34 percent, and the mass fraction of milk fat is more than 1.5 percent but less than 26 percent. |
| Dry skimmed milk | A dry milk product where the mass fraction of milk solids is at least 95 percent, mass fraction of milk protein in the fat-free milk solids is at least 34 percent, and the mass fraction of milk fat is no more than 1.5 percent. |
| Dry whole milk | A dry milk product where the mass fraction of milk solids is at least 95 percent, mass fraction of milk protein in non-fat milk solids is at least 34 percent, and the mass fraction of milk fat is no less than 26 and no more than 42 percent. |
| Enriched milk | Raw or fluid milk where milk protein, vitamins, trace and macro-elements, dietary fibers, polyunsaturated fatty acids, phospholipids, and prebiotics are included additionally, separately or in combination, in order to increase nutrition value of the product vs. their natural (initial) content. |
| Enriched milk processing product | Products of milk processing where such substances as milk protein, vitamins, trace and macro-elements, dietary fibers, polyunsaturated fatty acids, phospholipids, probiotic microorganisms, and prebiotics are added separately or in combination. |
| Fat-free milk processing product | Products of milk processing made from skimmed milk, and (or) buttermilk, and (or) whey, and (or) products made on their basis. |
| Fermented milk ice-cream | Ice-cream (milk product or dairy composite product) with the mass fraction of milk fat of not more than 7.5 percent made with the use of starter microorganisms or fermented milk products. |
| Fermented milk product | A milk product or dairy composite product made by the method which leads to a reduction of the active acidity indicator (pH), increase of the acidity indicator and coagulation of milk protein, milk ripening, and (or) milk products and (or) their mixes with non-dairy components added for purposes other than substitution of milk constituents (before or after ripening), or without the addition of the said constituents with the use of starter microorganisms, and contain live starter microorganisms in the amount specified in the
Annex (PDF 150 KB) to Decision 67. |
| Fluid cream | Cream that is heat treated, at least by pasteurization, and packed in a consumer package. |
| Fluid ice-cream mix | A fluid milk product, dairy composite product or milk-containing product that includes all components necessary for ice-cream production. |
| Fluid milk | Whole, skimmed, normalized, enriched milk – a milk product with a milk fat mass fraction below 10 percent, heat treated, at least by pasteurization, without the addition of powdered milk products or water and packed in a consumer package. |
| Hardened ice-cream | Ice-cream frozen after processing to a temperature not above minus 18°C in freezer and retaining that temperature during storage, transportation and sales. |
| Ice-cream | Whipped and frozen sweet milk products, dairy composite products or milk containing products consumed frozen. |
| Ice-cream with milk fat substitute | Ice-cream (milk-containing product) with the mass fraction of milk fat not above 12 percent. |
| Kefir | Fermented milk product made by mixed (lactic and alcohol) fermentation with the use of starter prepared on kefir fungi without the addition of pure cultures of lactic acid microorganisms or yeasts. |
| Low-lactose milk processing product | Products of milk processing where lactose is partially hydrolyzed or removed. |
| Milk | A product of the normal physiological secretion of the mammary glands of livestock obtained from one or more animals during lactation in one or more milking operations, with no additions to this product or extractions of any substances from it. |
| Milk-based products for baby food | Food products for children's nutrition (except powdered and liquid baby formula, milk drinks and milk cereals) made from livestock milk whether or not with the addition of milk processing products and/or milk constituents, as well as whether or not with the addition of non-dairy components in the amount not above 50 percent of the total mass of the final product. |
| Milk-containing product | A food product made from milk, and/or from its constituents, and/or from milk products, and/or from milk processing by-products and non-dairy components, using a process providing for substitution of milk fat in an amount of no more than 50 percent of the fat phase exclusively with milk fat substitute and allowing the use of a protein of non-dairy origin for the purpose other than substitution of milk protein, with the mass fraction of milk solids in the dry matter of the final product of not less than 20 percent. |
| Milk drink (beverage) | A dairy or dairy composite product made from milk and/or milk constituents, and/or milk products, including concentrated and/or condensed ones, and/or dry milk products and water, whether or not with the addition of other dairy or non-dairy components for purposes other than substitution of milk constituents, which has the mass fraction of milk protein not below 2.6 percent and the mass fraction of non-fat milk solids not below 7.4 percent (for a milk product). |
| Milk fat | A milk product with the mass fraction of milk fat is at least 99.8 percent, which has a neutral taste and odour and is made from milk and/or milk products by removing the milk plasma. |
| Milk ice cream | Ice cream (a milk product or dairy composite product) where a fat mass fraction is no more than 7.5 percent. |
| Milk product | A food product manufactured from milk and/or its constituents, and/or milk products, whether or not with the addition of milk processing by-products (except milk processing by-products derived in the process of production of milk-containing products), where neither non-dairy fat nor non-dairy protein are used, and which may contain functionally necessary components for milk processing. |
| Milk processing products based on full or partial protein hydrolysates | Dairy products made from partially or fully hydrolyzed cow's milk.
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| Milk sugar | A products of milk processing manufactured from milk whey or milk whey ultrafiltrate by concentration, crystallization and drying of lactose. |
| Mould cheese, cheese product | Cheese, cheese product made with the use of mould fungi located inside and/or on the surface of the ready cheese, cheese product. |
| Normalized milk | Raw materials for making milk processing products where the mass fractions of milk fat and milk protein and/or fat-free milk solids, or their proportions are brought in line with the parameters set by standard or technical document of the manufacturer that guide the production of milk processing products. |
| Normalized milk product | Products of milk processing where the mass fractions of milk fat and milk protein and/or fat-free milk solids, or their ratios are brought in line with the parameters set by documents on the respective product.
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| Pickled cheese, cheese product | Cheese, cheese product ripened and/or stored in salt brines. |
| Processed cheese | A milk product or dairy composite product made from cheese and (or) curd using milk products and (or) milk processing by-products, emulsifying salts or structure forming agents by breaking up, blending, liquefying and emulsifying the mixture for processing whether or not with the addition of non-dairy components for purposes other than substitution of milk constituents. |
| Processed cheese product | A milk-containing product made according to the technology of production of processed cheese. |
| Products based on partial protein hydrolysates | Dairy products for baby food made from partially hydrolyzed proteins of livestock milk. |
| Ready-to-use milk cereals and powdered milk cereals (reconstituted to readiness with drinking water in home conditions) for nutrition of infants and babies | Baby food products manufactured from different types of cereals and/or flour, milk and/or milk products, and/or milk containing products whether or not with the addition of non-dairy components, where the mass fraction of milk solids in dry matters of the ready-to-use product is not less than 15 percent. |
| Recombined milk processing product | Products of milk processing made from milk processing products and/or their individual constituents and water. |
| Reconstituted milk | Milk product packed in a consumer packaging or raw material for making milk processing products, except fluid (drinking) milk, produced from concentrated or condensed, or dry milk products and water. |
| Reconsituted milk processing product | Products of milk processing (except fluid milk) made from concentrated (condensed) or powdered products of milk processing and water whether or not with the addition of other milk products. |
| Rendered butter | Cow's milk butter where the fat mass fraction is at least 99 |
| Skimmed milk | Raw materials for making milk processing products with the mass fraction of milk fat less than 0.5 percent produced as a result of separating milk fat from milk. |
| Slime cheese, slime cheese product | Cheese, cheese product made using slime microorganisms that develop on the surface of ready cheese, cheese product. |
| Smoked cheese, processed cheese, cheese product, processed cheese product | Cheese, processed cheese, cheese product, processed cheese product that has been smoked and has specific organoleptic properties characteristic for smoked food. The use of smoking flavourings is not allowed. |
| Soft, medium-hard, hard, extra-hard cheese, cheese product | Cheese, cheese product with respective specific organoleptic and physiochemical properties regulated by the Annex of Decision 67. |
| Soft ice-cream | Ice-cream with a temperature from minus 5°C to minus 7°C sold to consumers directly after its processing in freezer. |
| Sour cream | A fermented milk product which is made by culturing cream whether or not with the addition of milk products using starter microorganisms (lactococci or a mixture of lactococci and thermophilic lactic streptococci) and in which the milk fat mass fraction is at least 10 percent. |
| Starters for the production of milk processing products | Non-pathogenic, non-toxigenic microorganisms and/or associations of microorganisms (primarily lactic acid bacteria) specifically selected and used for making milk processing products. |
| Sublimated milk processing product | Products of milk processing made by removing water from a frozen products of milk processing to bring its solids mass fraction to at least 95 percent. |
| Sweet-cream butter | A butter made from pasteurized cream. |
| Whey protein | A milk protein remaining in milk whey after casein precipitation. |
| Whipped milk processing product | Products of milk processing made by whipping. |
| Yoghurt | Fermented milk product with the increased content of non-fat milk solids made with the use of starter microorganisms (thermophilic lactic streptococci and
Lactobacillus bulgaricus). |
