: Different requirements were set for curd whey, cheese (sweet) whey, and casein whey.
The standard defined the parameters for liquid dairy whey intended for further processing or use in food products. Key technical aspects included: gost r 53438 2009
: For example, podsyre (cheese) whey was required to have a density of at least 1020 kg/m³ with a mass fraction of solids around 5.60%. : Different requirements were set for curd whey,
: It adhered to the Federal Law No. 184-FZ "On Technical Regulation" and later supported the safety requirements of the Technical Regulation of the Customs Union TR TS 033/2013 "On the Safety of Milk and Dairy Products" . Standard Documentation : It adhered to the Federal Law No
: Introduced on January 1, 2011, and remained in force until September 1, 2018.
: Within the Russian Federation, it has been replaced by the interstate standard GOST 34352-2017 , titled " Dairy whey - raw material. Specifications ". Scope and Technical Details