DSTU 4733-2007 “Ice cream: milk, cream, and plombir” is the Ukrainian national standard for dairy-based ice cream products. It covers three main categories based on milk fat content: milk ice cream (lower fat), cream ice cream (medium fat), and plombir (the richest, highest-fat variety traditional to Eastern European markets).
Classification
The standard classifies ice cream by fat content and composition:
- Milk ice cream (Молочне) — 0.5–7.5% milk fat, lightest and least caloric
- Cream ice cream (Вершкове) — 8.0–11.5% milk fat, richer texture and flavor
- Plombir (Пломбір) — 12.0–20.0% milk fat, the premium category with the densest, creamiest texture
Each category may include subcategories with added ingredients: chocolate, fruit, nuts, caramel, and other inclusions.
Key quality requirements
- Organoleptic: smooth, uniform texture without detectable ice crystals or lumps; characteristic sweet taste with clean dairy flavor; proper shape and surface for the declared product type
- Physicochemical: mass fractions of fat, total solids, and sugar must fall within specified ranges for each category; acidity limits; overrun (air incorporation) within permitted ranges
- Safety: compliance with Ukrainian sanitary norms for heavy metals, pesticides, antibiotics, radionuclides, and microbiological indicators (total plate count, coliforms, Salmonella, Listeria, S. aureus)
Production and storage
Ice cream must be manufactured according to approved technological instructions using raw materials that comply with relevant standards. Storage temperature must not exceed -18 °C. The standard specifies packaging, labeling, and transportation requirements.
This summary is provided for informational purposes. For an officially certified copy, contact your regional Derzhstandart office.