GOST 18077-72

ГОСТ 18077-72

Canned fruit sauces

Консервы. Соусы фруктовые

Status: Not effective - Superseded. Registration information 1522-st dated 11/08/2013 (official website of Rosstandart); IUS 3-2015

The standard applies to fruit sauces made from mashed fresh fruit, quick-frozen mashed potatoes or canned aseptically, packed in glass or metal containers, hermetically sealed and sterilized.

Стандарт распространяется на фруктовые соусы, изготовленные из протертых свежих фруктов, быстрозамороженного пюре или консервированного асептическим методом, фасованные в стеклянную или металлическую тару, герметически укупоренные и стерилизованные.

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Format: Electronic (pdf/doc)
Page Count: 12

Approved: State Committee of Standards of the Council of Ministers of the USSR, 8/1/1972

SKU: RUSS17349

Price: $147.87




The Product is Contained in the Following Classifiers:

Evidence base (TR CU, Technical Regulation of the Customs Union) » 021/2011 TR CU. About food safety » Regulations and standards (to ТР ТС ТС 021/2011) »

PromExpert » SECTION I. TECHNICAL REGULATION » V Testing and control » 4 Testing and control of products » 4.4 Testing and control of food products » 4.4.3 Products of canning and vegetable drying industry »

ISO classifier » 67 PRODUCTION OF FOOD » 67.080 Fruits. Vegetables » 67.080.10 Fruits and their products »

National standards » 67 PRODUCTION OF FOOD » 67.080 Fruits. Vegetables » 67.080.10 Fruits and their products »

National Standards for KGS (State Standards Classification) » Latest edition » N Food and taste products » N5 Fruit and vegetable products » N55 Sauces. Spices. Seasonings »


The Document is Replaced With:

GOST 18077-2013: Canned food. Fruit sauces. Technical conditions

The Document References:

GOST 10444.11-89: Food products. Methods for determination of the lactic acid bacteria

GOST 10444.12-88: Food products. Method for determination of yeast and mould

GOST 10444.15-75: Canned foods. Methods for microbiological examination. Determination of total bacteria quantity by petri dishes count

GOST 10444.1-84: Canned food. Preparation of reagent solutions, dyes, indicators and culture media for microbiological analysis

GOST 10444.2-75: Canned foods. Methods for microbiological examination. Detection of coagulase-positive staphylococcus

GOST 10444.3-85: Canned foods. Method for determination of mesophilic airobes and facultative-anairobes

GOST 10444.4-85: Canned foods. Method for determination of nusophilic strictly anaerobs

GOST 10444.7-86: Food products. Methods of detection of botulinum toxins and Clostridium botulinum

GOST 10444.8-88: Food products. Method for determination of Bacillus cereus

GOST 10444.9-88: Food products. Method for determination of Clostridium perfringens

GOST 13799-81: Canned fruit, berry, vegetable and mushroom produce. Packing, marking, transportation and storage

GOST 21713-76: Fresh pears of late ripening terms

GOST 21714-76: Fresh pears of early ripening

GOST 21715-76: Fresh quince

GOST 21-78: Granulated sugar. Specifications

GOST 21832-76: Fresh apricots

GOST 21833-76: Fresh peaches

GOST 21920-76: Fresh large-fruited plums and cherry-plums

GOST 23285-78: Packs unitized on flat pallets. Food products and glass containers

GOST 25555.3-82: Fruit and vegetable products. Methods for determination of mineral impurities

GOST 26313-84: Products of fruit and vegetable processing. Acceptance rules and methods of sampling

GOST 26323-84: Products of prepared fruits and vegetables. Methods for determination of vegetable admixtures

GOST 26668-85: Food-stuff and food additives. Preparation of sampling for microbiological analyses

GOST 26669-85: Food-stuffs and food additives. Preparation of samples for microbiological analyses

GOST 26670-91: Food products. Methods for cultivation of microorganisms

GOST 26671-85: Fruit and vegetable products, canned meat and meat-and-vegetable products. Preparation of samples for laboratory analyses

GOST 26927-86: Raw material and food-stuffs. Methods for determination of mercury

GOST 26930-86: Raw material and food-stuff. Method for determination of arsenic

GOST 26931-86: Raw materials and food-stuffs. Method for determination of copper

GOST 26932-86: Raw materials and food-stuffs. Methods for determination of lead

GOST 26933-86: Raw materials and food-stuffs. Methods for determination of cadmium

GOST 26934-86: Raw materials and food-stuffs. Method for determination of zinc

GOST 27572-87: Fresh apples for processing. Specifications

GOST 28038-89: Fruit and vegetable products. Methods for determination of mycotoxin patulin

GOST 28562-90: Fruit and vegetable products. Refractometric method for determination of soluble dry substances content

GOST 5717-91: Jars for preserved food

GOST 5981-88: Tins for preserved food

GOST 8756.1-79: Canned food products. Methods for determination of organoleptic characteristics, net mass or volume and components fraction of total mass

GOST 8756.18-70: Canned food products. Methods for determination of appearance, tightness of package and inner surface condition of metallic package

The Document is Referenced By:

GOST 32899-2014: Butter with flavouring components. Specifications

GOST 7453-86: Preserves from dressed fish

PR 50.3.004-96: Rules for the certification of food products and food raw materials

MU 08-47/169: Canned food. Voltammetric method for measuring the mass concentration of tin and lead

Resolution 21: Rules for the certification of food products and food raw materials

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