Russian Federation (RU)
1.1 Establishment registration
Russian requirements for establishment listing are summarised in the table below:
| Initial listing procedure | Required? |
|---|---|
| Department's export registration | Yes |
| Establishment listing | Yes |
| Approval by Russian authorities | Yes |
Product may not be exported from processing establishments until the Department has been notified that details of the establishment have been added to the Russian list of approved establishments.
As Russia has a CU with Belarus and Kazakhstan, officers from competent veterinary authorities of the Russian Federation, the Republic of Belarus and the Republic of Kazakhstan may be part of official audits.
1.2 Overseas listing
1.3 Prohibited products
(1) Ingredients prohibited for use in specialised food products
Information on restrictions placed on specialised food products are outlined in the CU Food Safety Regulation (Decision 880 dated 9 December 2011) (PDF 680 KB).
(2) Goods prohibited under Presidential Decree
On 6 August 2014, Russia imposed an immediate one year ban on imports of specified agricultural products originating from countries including Australia, US, EU, Norway and Canada.
On 24 June 2015, Russian Prime Minister Medvedev signed an order extending the import ban for an additional year, to 5 August 2016. There has been no change to the list of banned source countries.
On 29 June 2016, Russian President Vladimir Putin signed a decree extending the Russian ban on specified agricultural products for an additional 18 months, to 31 December 2017. Further information including the full list of agricultural banned products see the Department's website.
On 30 June 2017, Russian President Vladimir Putin extended the Russian ban on specified agricultural products for an additional 18 months, to 31 December 2018. Currently banned dairy products are identified in the table below.
| Impacted HS Codes | Item name* |
|---|---|
| * For the purposes of the implementation of this list, it is necessary to follow HS code description. Name of product is shown for convenience only. ** For the purposes of the implementation of this category, both HS code description and names of products should be used as guidance. | |
| 0401** 0402** 0403** 0405** 0406 | Milk and dairy products (excluding specialised lactose-free milk and specialised lactose-free dairy products intended as dietary therapeutical food and dietary protective food). |
| 1901 90 990 0** | Food or finished products manufactured according to cheese production technology that contain 1.5 percent or more of milk fat |
1.4 General information
Exporters are likely to be asked by importers to demonstrate conformity of exporter milk and dairy products with the CU Milk Regulation (Decision 67) (PDF 150 KB) and its Annex (PDF 2.0 MB).
Conformity of imported milk and dairy products is assessed either by the product going through a state registration approval process or through declarations of conformity (Language: Russian – PDF 230 KB) (see additional link for a translated version of a declaration form (Language: English – PDF 250 KB)).
Products that require state registration
State registration is required for the following milk and dairy products:
- those intended for consumption by infants, children, pregnant women and nursing women
- those intended for use as therapeutic and prophylactic dietary products
- those intended for use as nutrition products for athletes
- biologically active dietary supplements
- raw materials for production of biologically active dietary supplements
- organic milk and dairy products and
- those originating from genetically engineered or modified (transgenic) animals
Details of the process of applying for state registration for these specific dairy products are outlined in the CU Food Safety Regulation (Decision 880 dated 9 December 2011) (PDF 680 KB) and the Single List of of goods subject to sanitary-and-epidemiologic supervision (control) at the border and territory of the CU (Decision 299) (PDF 180 KB).
Declarations of conformity
Declarations of conformity must be provided by importers for milk and dairy products that have not been state registered.
Declarations of conformity (Language: Russian – PDF 230 KB) contain the following information:
- name and location of the applicant (importer)
- name and location of the manufacturer
- information about the object of confirmation of conformity allowing identification of the product
- name of the technical regulations of the CU that apply to the product (that is, for dairy products – CU Milk Regulation (Decision 67) (PDF 150 KB)
- application of the applicant concerning safety of the product if used in accordance with the intended purpose and adoption of measures to ensure conformance of the product to the requirements of CU technical regulations (that is, for dairy products – CU Milk Regulation (Decision 67) (PDF 150 KB)
- information about tests and other documents that demonstrate conformity of the product with CU requirements (CU Milk Regulation (Decision 67) (PDF 150 KB) and
- the duration of the declaration. (According to the CU Milk Regulation (Decision 67) (PDF 150 KB), the duration of conformity declarations for commercially produced dairy products will be 3 years).
After making a declaration of conformity which is based on documentary review and testing, applicants are required to mark products with a unified mark so products can be circulated on to markets in CU countries.
More information about declarations of conformity and marking are outlined in the CU Food Safety Regulation (Decision 880 dated 9 December 2011) (PDF 670 KB) and the CU Milk Regulation (Decision 67) (Language: English – PDF 150 KB). Also refer to the translated version of a declaration form (Language: Russian to English – PDF 250 KB).
| Note |
|---|
| The Eurasian Economic Committee has issued a notification which outlines that there may be a transitional period involving some elements of the implementation of the marking requirements. |
2.1 Milk and milk products
Milk and milk products of bovine origin are defined as prescribed goods under the Export Control Act. Production of these products for export is regulated under the Export Control (Milk and Milk Products) Rules 2021.
Milk and milk products manufactured from non-bovine species, for example buffalo, goat and sheep, may also need to be regulated through the Export Control (Milk and Milk Products) Rules 2021, though this is only required when export registration and health certification from the department is required by the Russian Federation.
We are not aware that the Russian Federation has any known additional requirements for the production and export of non-bovine milk and milk products.
Exporters should note that products will need to be labelled with the uniform mark of the Customs Union (CU) on the basis of declarations of conformity with CU requirements outlined in the Annexes (PDF 2.0 MB) of the CU Milk Regulation (Decision 67 Technical Regulation "On Safety of Milk and Dairy Products (PDF 150 KB). Refer to Sections 1.4. Further information and 7.1. Packaging and labelling.
Summary of the main food safety requirements for imported milk and milk products
- Milk and milk products must have been subjected to heat treatment (note: this must be sufficient to kill pathogenic microorganisms).
- Production of dietary food products and cultured milk products (except composite dairy products) shall be carried out without using food supplements or flavourings except functionally necessary components.
- Microorganisms, including probiotic ones, used in mono-cultures or within the composition of starters for the production of milk processing products, shall be identified and be non-pathogenic, non-toxigenic, and shall possess properties necessary for the manufacture of the above products that comply with the requirements of the CU Milk Regulation (PDF 150 KB).
- Imported milk and milk products should comply with criteria which are outlined in the Annexes (PDF 2.0 MB) of the CU Milk Regulation (PDF 150 KB) which are outlined in the table below.
| Annex | Requirements for milk and dairy products |
|---|---|
| 1 | Compositional requirements |
| 3 | Organoleptic indicators |
| 4 | Permissible levels of potentially dangerous substances (antibiotics only) |
| 8 | Permissible levels of microorganisms |
2.2 Compositional requirements
2.3 Further information
Milk products intended for consumption by infants and children
Requirements for the production of dairy products intended for consumption by infants for export to the Russian Federation can be met through the requirements of the Export Control (Milk and Milk Products) Rules 2021.
Annexes (PDF 2.0 MB) of the CU Milk Regulation (Decision 67 Technical Regulation "On Safety of Milk and Dairy Products") (PDF 150 KB). Refer to Sections 1.4. Further information and 7.1. Packaging and labelling.>
Summary of the main food safety requirements for imported infant formula and follow-on formula
- Infant formula and follow-on formula must not contain ingredients that are prohibited in the CU Food Safety Regulation (PDF 680 KB) (for example, hydrogenated fats, fats with high content of saturated fatty acids, soya flour except for isolate and soy protein concentrate, specific types of meat and meat by-products, diffused concentrated juices, spices, egg powder, mayonnaise)
- Only L-amino acids, taurine, nucleotides, probiotic microorganisms and prebiotics, fish oil and other concentrates of polyunsaturated fatty acids are permitted to be used to produce adapted or partially adapted initial (breast milk substitutes) or follow-on milk baby formulas.
- Imported milk-based infant foods should comply with criteria which are outlined in the Annexes (PDF 2.0 MB) of the CU Milk Regulation (PDF 150 KB) which are outlined in the table below.
| Annex | Requirements for dairy products intended for consumption by infants |
|---|---|
| 2 | Permissible levels of microorganisms |
| 9 | Permissible levels of potentially dangerous substances (antibiotics, mycotoxins, radionuclides, melamine, heavy metals, dioxin, pesticides, and oxidative deterioration indicators) |
| 12 | Nutritional and compositional requirements |
| 14 | Levels of micronutrients |
| 15 | Permissible food additives and flavours |
| 16 | Maximum permissible deviation of nutritional value indicators on labels from tested levels |
Milk products intended for consumption by children
Summary of the main food safety requirements for imported foods for children
- Foods for children must not contain ingredients that are prohibited in the CU Food Safety Regulation (PDF 680 KB) (for example, hydrogenated fats, fats with high content of saturated fatty acids, soya flour except for isolate and soy protein concentrate, specific types of meat and meat by-products, diffused concentrated juices, spices, egg powder, mayonnaise)
- Food products for one-year-old babies must conform in terms of consistency to the age physiological needs of digestive system of such babies.
- Food products for child nutrition must not contain ethyl alcohol — more than 0.2%, natural coffee, apricot and peanut kernels, vinegar, or sweeteners except for specialized food products for dietetic therapeutic and dietetic preventive nutrition.
- Benzoic and sorbic acid and derived salts must not be used in the manufacture of food products for child nutrition
| Annex | Requirements for dairy products intended for consumption by children |
|---|---|
| 10 | Permissible levels of potentially dangerous substances (antibiotics, mycotoxins, radionuclides, melamine, heavy metals, dioxin, and pesticides) |
| 11 | Permissible levels of microorganisms |
| 13 | Nutritional and compositional requirements |
3.1 Technical grade and pharmaceutical products
The Department does not have information about Russian requirements for milk and milk products intended for use in technical products and pharmaceutical material or a negotiated health certificate for this type of product.
Exporters are strongly recommended to check with their importer whether this product can be imported into Russia.
3.2 Animal feed
The Department does not have information about Russian requirements for milk and milk products intended for animal food or a negotiated health certificate for this type of product.
Exporters are strongly recommended to check with their importer whether this product can be imported into Russia.
3.3 Manufacturing grade products
The Department does not have information about Russian requirements for manufacturing grade (DM) milk and milk products or a negotiated health certificate for this type of product.
Exporters are strongly recommended to check with their importer whether this product can be imported into Russia.
3.4 Processing
3.5 Further information
4.1 Microbial and residue sampling
Microbial sampling of milk and milk products for the Russian Federation can be met through the requirements of the Export Control (Milk and Milk Products) Rules 2021.
Exporters should note that products will need to be labelled with the uniform mark of the Customs Union (CU) on the basis of declarations of conformity with CU requirements outlined in the Annexes (PDF 2.0 MB) of the CU Milk Regulation (Decision 67 Technical Regulation "On Safety of Milk and Dairy Products" (PDF 150 KB). Refer to Sections 1.4. Further information and 7.1. Packaging and labelling.
Russia's requirements were previously listed in Russia's Sanitary Rules and Regulations (SanPin) 2.3.2.1078-01 of 6 November 2001 (PDF 2.5 MB).
| Note: Australia has developed a product-specific testing program for tetracycline group antibiotics using Russian Maximum Residue Limits (MRL) of 10µg/kg. This program augments existing bulk milk testing under the Australian Milk Residue Analysis (AMRA) Survey which tests to the Australian and European Union MRL of 100µg/kg. In order to meet Russia and CU requirements, any detection from this higher sensitivity testing will be notified to the Department, state regulatory authorities and the relevant manufacturer. The Department will be notified of relevant batch numbers for affected product and will provide final approval on exports in this case, and will ensure any affected products are excluded from entry to the Russian Federation. |
Russia residue standards
Maximum residue limits (MRLs) or import tolerances for residues of specific agricultural and veterinary chemicals approved for use in Australia may not exist in Russia or may be established at levels lower than those established in Australia. Maximum Limits (MLs) for contaminants may also vary between Russia and Australia.
Food business operators should note that:
- These differences can be interrogated case-by-case by considering the Russia standards and the Australian standards.
- Any detection of a residue above the Russia MRLs/MLs (as applicable) at the border may result in rejection of the consignment.
- Note
- Importing country residue standards can usually be found via the official webpages of their competent authority. Links to a limited number of export markets and Australia are provided on the DAFF website.
4.2 Operational requirements additional to Australia's export legislation
General operational requirements for the Russian Federation can be met through the requirements of the Export Control (Milk and Milk Products) Rules 2021.
Russian requirements for dairy production are outlined in the Customs Union (CU) Milk Regulation (Decision on 67 Technical Regulation "On Safety of Milk and Dairy Products (PDF 150 KB)). Previous Russian requirements are specified in Federal Law No 88-F3 of 12 June 2008 (PDF 660 KB).
4.3 Hygiene
Hygiene requirements for the Russian Federation can be met through the requirements in the Export Control (Milk and Milk Products) Rules 2021.
Russian requirements for dairy production are outlined in Customs Union (CU):
- Milk Regulation (Decision on 67 Technical Regulation "On Safety of Milk and Dairy Products" (PDF 150 KB)
- Food Safety Regulation (Decision 880 dated 9 December 2011 (PDF 670 KB)
Previous Russian requirements are specified in Federal Law No 88-F3 of 12 June 2008 (PDF 660 KB). In particular, Law No 88 required medical assessments and sanitation training for employees, and washing and disinfection of manufacture areas and equipment.
Although the CU Milk Regulation (PDF 150 KB) does not mention specific requirements for medical certificates, sanitation training and disinfection, there is a requirement in the CU Food Safety Regulation (PDF 670 KB) for medical assessments. Such assessments are required for workers employed in jobs associated with the production (manufacturing) of food products and who come into direct contact with food raw materials and/or food products. These workers must undergo a mandatory preliminary medical examination upon hiring and periodic examinations.
All consignments require a separate Health Certificate for each container of products exported from Australia to Russia.
5.1 Milk and milk products
All consignments require a separate Health Certificate for each container of products exported from Australia to Russia.
Milk and milk products that are prescribed under Australia's export rules
Dairy products prescribed under the Export Control (Milk and Milk Products) Rules 2021 include:
- are milk or milk products derived from a bovine animal; and
- are intended to be exported as food.
Milk and milk products that are not prescribed under Australia's export rules
Milk and milk products which do not meet the criteria under the Export Control (Milk and Milk Products) Rules 2021 are classified by Australia as non-prescribed goods. It is the responsibility of the exporter to confirm with the importing country if there are any specific requirements for the import of these products. Typically, non-prescribed goods include, but are not limited to, ice-cream, non-bovine milk products, colostrum and products with a minor component of dairy.
Further information on exporting non-prescribed goods from Australia is available on the department’s website.
In some cases, an importing country requires specific health certification and government oversight for what would typically be non-prescribed milk and milk products. When required, these products become prescribed under export legislation and must meet all export and importing country requirements. This includes the products being manufactured and stored at an export registered establishment and must have a valid export permit and health certificate for each consignment. Guidance on export registration can be found at Dairy export registered establishments.
Health certificates for milk and milk products
For milk and milk products produced for human consumption (including milk and milk products classified as a prescribed good by an importing Country), use health certificate template EX325A. The EX325A Certificate contains the following attestations:
Herewith it is certified that:
- a) Dairy products were received at milk processing establishments that hold export licences issued by the central government veterinary service of Australia and are permanently monitored by the government veterinary service. Milk and milk products originate from the premises, localities and healthy cattle which are free from infectious animal diseases, including:
- rinderpest, foot and mouth disease, infectious pleuropneumonia and vesicular stomatitis – during the last 12 months on the whole territory of the country
- brucellosis (B. abortus) and tuberculosis – during the last 12 months in the premises
- the milk/milk products has been provided by animals belonging to herds accredited free of Enzootic Bovine Leucosis
- brucellosis (B. melitensis) – during the last 2 years in the premises
- sheep pox and goat pox – during the last 12 months in the premises
- b) Anthrax is not prevalent in the district from which the animals were derived
- c) Milk and dairy products exported to the Russian Federation are not infected with Salmonella or other infectious bacterial agents, were not treated with colouring substances, ionising or UV rays
- d) Milk, used in manufacture of milk products, was heat treated sufficiently to remove pathogenic microorganisms dangerous to human health. Milk products were treated to ensure the absence of pathogenic organisms
- e) Milk products are considered fit for human consumption by the competent authority of the exporting country and suitable for unrestricted retail purposes
- f) Animals were not fed with forage of animal origin, which was produced from the internal organs and tissues of ruminants from the spongiform encephalopathy in cattle
- g) Based on the results of an official random testing program, it can be assumed that the milk does not contain residues likely to be harmful to human health of natural and synthetic oestrogenic or hormonal substances, thyrostatics, antibiotics or tranquillisers
- h) Microbiological, chemical, toxicological and radiological quities of the milk and milk products comply with the current Russian veterinary and sanitary rules and requirements
- i) Means of transport for the products are treated and prepared in accordance with the rules approved in Australia
- j) The package and packing material are single use and meet the hygiene requirements
It is a requirement of the Russian Federation that each individual container of dairy product exported to Russia must be accompanied by its own Veterinary Certificate. Exporters must select "separate certificate per container" option when raising their export permit in NEXDOC.
Whenever export documentation is obtained, the exporter must provide a declaration stating that all the information provided in the permit is true and complete. They must also state that they are in possession of a declaration of compliance that:
- applies to the milk and milk products
- complies with the requirements of the Export Control (Milk and Milk Products) Rules 2021.
The Russian Health Certificate must be signed on or before the date of departure. Replacement Health Certificates cannot be issued after the product has left Australia. The Department may be able to provide a letter addressed to the importing authorities when there is a change of consignee, container number or seal number. This letter may or may not result in consignment clearance.
CU certification requirements
Russian veterinary certificates, such as the EX325A will remain valid until negotiations between Australia and CU countries on the content of CU certificates has been concluded.
Transit certification
Milk and milk products transiting the European Union or the United States may require transit documentation. These certificates are available as additional certificates through the NEXDOC system.
If the product is transiting a European Union member state, see the particular European Union member state regarding the certificate template to select.
If the product is transiting the United States, a ZDUS01 Health Certificate Transit Certificate is required. When product transits a US port and the 'country of final destination' Russia) is not US, US transit certification, including sealing details, is required in addition to the Russian certification.
If the product is transiting a US port and the Department seals are applied, the US should be included as the discharge country or a transit country. Alternatively, a reference should be included in the exporter declaration or inspector comments to indicate that the product may be transiting a US port.
All dairy products to the US should be only of Australian or New Zealand origin and only processed in Australia or New Zealand. Exporters should contact the Department if products contain raw milk that is not produced or not wholly processed in Australia or New Zealand.
5.2 Manufacturing grade products
The Department does not have information about Russian requirements for manufacturing grade (DM) milk and milk products or a negotiated health certificate for this type of product.
Exporters are strongly recommended to check with their importer whether this product can be imported into Russia.
5.3 Technical grade and pharmaceutical products
The Department does not have information about Russian requirements for milk and milk products intended for use in technical products and pharmaceutical material or a negotiated health certificate for this type of product.
Exporters are strongly recommended to check with their importer whether this product can be imported into Russia.
5.4 Animal feed
The Department does not have information about Russian requirements for milk-based animal food or a negotiated health certificate for this type of product.
Exporters are strongly recommended to check with their importer whether this product can be imported into Russia.
5.5 Consignments under 10 kilograms and trade samples
5.6 Additional certification/letters
6.1 Import permit
The Russian Federation has formed a Customs Union (CU) with Belarus and Kazakhstan, and CU regulations are being developed that replace previous Russian import regulations.
CU regulations have been recently developed which list the products requiring import permits (Refer to Annex 4 of CU Decision 830 (PDF 70 KB) of 18 October 2011: Table of list of goods subject to veterinary controls and veterinary control measures).
The requirements in Annex 4 of CU Decision 830 are summarised in the table below.
| Customs Tariff Codes | Examples of products | Import permit required? |
|---|---|---|
| * This only applies to retail-ready foods that contain no raw meat components or less than 50% of another processed product of animal origin. These foods must be securely packaged or sealed in clean containers and shelf-stable at ambient temperatures or have clearly undergone in their manufacture a completed cooking or heat-treatment process throughout their substance so that any raw product is denatured. ** This does not apply to animal feed for dogs and cats that is heat treated and in retail packaging. | ||
| 04.01–04.06 | Milk, cream, buttermilk, fermented milk and cream, yoghurt, kefir, butter, butter oil, cheese, cream cheese, and cottage cheese | Yes |
| 21.05 | Ice cream | No |
| 21.06 | Processed cheese (may include meat or fish) | No* |
| 23.09 | Animal feed | Yes** |
| 35.01 | Casein and caseinates | Yes |
| 35.02 | Albumin and concentrated whey proteins | Yes |
| 35.04 | Other protein concentrates | Yes |
Note: As CU regulations for milk and dairy products have been recently developed, exporters should clarify whether these regulations have transitional periods for their implementation. The Department does not have information about when the CU requirements in Decision 830 apply and the exemptions in the table above will be implemented for Australian imports.
It is important that exporters clarify whether import permits are requirements with their importers.
NB: There is currently a ban on dairy products to Russia - refer to 1.3 Prohibited products for further information.
6.2 Port-of-entry inspection and testing
7.1 Packaging
Labelling and packaging requirements can be met through the requirements of the Export Control (Milk and Milk Products) Rules 2021.
Additional Russian labelling and packaging requirements for milk and milk products are specified in the CU Food Product Labelling Regulation (CU Decision 881 of 9 December 2011) (PDF 175 KB) and CU Milk Regulation (Decision 67 Technical Regulation "On Safety of Milk and Dairy Product" of 9 October 2013) (PDF 150 KB).
7.2 Labelling
Labelling and packaging requirements can be met through the requirements of the Export Control (Milk and Milk Products) Rules 2021.
Additional Russian labelling and packaging requirements for milk and milk products are specified in the CU Food Product Labelling Regulation (CU Decision 881 of 9 December 2011) (PDF 175 KB) and CU Milk Regulation (Decision 67 Technical Regulation "On Safety of Milk and Dairy Product" of 9 October 2013) (PDF 150 KB).
Information to be included on labels
Labels on packages of milk processing products shall have marking (labelling) with the following information:
- name of the product in accordance with the definitions in the CU Milk Regulation (Refer to Section 7.5 Terms used to describe dairy products)
- mass fraction of fat, fat in solids or milkfat in percent (Note: fat in solids is required for cheese, cheese products, processed cheeses, and processed cheese products)
- name and location of the manufacturer of products (legal address, including country and address of the production site of products (if different from the legal address)
- name and location of the organization authorized by the manufacturer to accept claims from consumers in the CU
- brand mark (trade mark) if the product has a registered brand or trademark
- net weight or volume (This should placed on consumer package where it can be easily read)
- information about the batch or lot (for example, the batch number)
- ingredients including additives listed in decreasing order according to mass fractions. The inscription "Content" shall be put directly before the specification of such ingredients.
- shelf-life, use-by date or expiry date
- "manufacture date" or "production date"
- nutrition indicators, such as energy value (caloric content), quantities of protein, fat, carbohydrates, vitamins and minerals.
- warning labels or handling marks (e.g. "keep away from sunlight," "temperature limitation," "keep dry," "perishable cargo") are applied selectively, in accordance with the conditions of storage and transportation of milk or dairy products.
- information on presence of genetically modified organisms (GMO) – only if the product includes GMO ingredients and
- uniform mark indicating products are compliant and can be circulated within CU member countries (For information about declarations of conformity, refer to section 1.4, the CU Food Safety Regulation (Decision 880 dated 9 December 2011) (PDF 670 KB) and the CU Milk Regulation (Decision 67) (PDF 150 KB))
Labels on concentrated or condensed dairy products or dry (powdered) dairy products shall include the following additional information date of production (manufacturing) and the shelf life of the product (shown on the top or bottom of a can or package). When the shelf life is outlined by the words "best before" or "use before", next to these words the place where such information can be found shall be indicated, for example: "see on the top or bottom of the can in the first or second row" or "see on the top or bottom of the package."
Use of dairy terms
- Reconstituted milk – The main raw material must be included in the product descriptor – for example, "reconstituted milk from dry milk", "reconstituted milk from concentrated milk", "reconstituted milk from dry and condensed milk"
- Milk from species other than bovine – The species name should be indicated on the package labels before or after the term "milk" (for example, goat milk).
- Heat treatment – The method should be indicated on the package labels after the term "milk" or after the names of milk processing products – for example, "milk pasteurized", "cream sterilized"
- Other processing information – This information may follow name of products – for example, "fermented milk drink," "recombined cream." The term "normalized" in the name of milk and milk processing products may be omitted on the package labels
- Composite dairy products – Dairy terms shall be supplemented with information on the availability of non-dairy components added to such products – for example, "curd with fruit pieces", "fruit kefir", "processed cheese with ham"
- The term "product" in the names of dairy product – This word may be replaced or supplemented with a term characterizing the product texture or shape (jelly, cocktail, cream, mousse, paste, roll, sauce, tart, etc), for example: "milk-and-juice cocktail", "sour cream sauce", "curd souffle with nuts", "cheese roll with spices"
- Fermented milk products (for example, yoghurt, kefir, sour cream, curd) – Labels of a milk-containing or a cultured milk product the words "milk containing" or "cultured" shall be replaced with the terms characterizing production technology of such products – for example, "kefir product", "heat treated kefir product", "yoghurt product", "heat treated yoghurt product"
- Products with milk fat substitutes – This shall be included in the name on the front of the consumer package – for example, "sour cream product with milk fat substitute"
- Products made from whole milk - The mass fraction of fat may be given in as a range "from... to..." in percent
- Flavourings – The name of the ingredient substituted by such flavouring agent and which is not part of the food product, using the words: with the flavour of and (or) with the smell of
- Food additives – It is obligatory to specify its functional designation (acidity regulator, stabilizator, emulsifier, etc.) and the name of the food additive, which may be substituted for the food additive index in accordance with International Numbering System (INS) or European Numbering System (E). If a food additive has a various functional designation, it shall be specified, correspondingly to its application purpose
Sweeteners such as sugar alcohols – Labels shall include the words written directly after the food product content: Contains a sweetener (sweeteners). If overused may provoke laxative action
Ingredients (including food additives, flavouring agents), biologically active additives, the consumption of which may entail allergic reactions or is contraindicated for some kind of diseases and which are listed in below shall be specified in the food product content:
- peanut and peanut-derived products
- aspartame and aspartame-acesulfame salt
- mustard and mustard-derived products
- sulphur dioxide and sulphites if their total content exceeds 10 milligrams per 1 kilogram or 10 milligrams per one litre in terms of sulphur dioxide
- cereals, containing gluten and gluten-derived products
- sesame and sesame-derived products
- lupin and lupin-derived products
- molluscs and mollusc-derived products
- milk and milk-derived products (including lactose)
- nuts and nut-derived products
- crustacean and crustacean-derived products
- fish and fish-derived products (save fish gelatine used as a basis in preparations containing vitamins and carotenoids)
- celery and celery-derived products
- soya and soya-derived products
- eggs and egg-derived products.
Information on physical properties and (or) on special food product treatment (reconstituted, smoked, marinated, ground, ionized, freeze-dried food products and detailed information on it) shall be included in the name of the food product or placed close to the name thereof, in the event the absence of such information may misguide consumers.
It is not allowed to include ingredients in the name of the food product if they or their derived products are not part of the food product.
Definitions established in the CU Milk Regulation for milk, milk products and dairy composite products, including the words or their parts that comprise these definitions, or their different combinations, are not allowed in the names of brand marks (trade marks) when marking milk-containing products (except cultured products), on their labels, for advertising or other purposes that could mislead consumers. For example, the word "butter" or "ice cream" cannot be used in products with milk-fat substitutes.
7.3 Shelf life
The Russian Federation has no known specific requirements for shelf life restrictions other than those provided in the Export Control (Milk and Milk Products) Rules 2021.
7.4 Shipping marks
The Russian Federation has no known specific requirements for shipping marks (port marks).
7.5 Further information
Terms used to describe milk and dairy products
Russia uses the definitions from CU Milk Regulation in Decision 67 to describe dairy products in their food safety and labelling requirements. The main definitions are outlined below in the following table. Note the table does not provide the full list of dairy products in this regulation. The full list of definitions used in CU regulations is in Part II of CU Decision 67 (pages 3 - 11).
| Term | Definition |
|---|---|
| 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). |
| 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. |
| 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. |
| 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). |
8.1 Refrigeration, transfer and loadout
03/08/2023 - Updated residue statement to refer to importing country standards (section 4.1).
20/02/2022 - Content on this page may have changed location to conform to standard Dairy headings.
10/12/2021 - Removal and replacement of Dairy by Definition wording
07/06/2021 - References to export legislation have been updated.
12/03/2021 - Updated advice for edible and inedible dairy products to state that a separate health certificate is required for each container.
07/01/2021 - Certification reinstated for dairy products (see Section 6.1)
15/12/2020 - Temporary suspension of certificate EX325A.
20/02/2022 - Content on this page may have changed location to conform to standard Dairy headings.
10/12/2021 - Removal and replacement of Dairy by Definition wording
07/06/2021 - References to export legislation have been updated.
12/03/2021 - Updated advice for edible and inedible dairy products to state that a separate health certificate is required for each container.
07/01/2021 - Certification reinstated for dairy products (see Section 6.1)
15/12/2020 - Temporary suspension of certificate EX325A.