هيئة التقييس لدول مجلس التعاون لدول الخليج العربية  
GCC STANDARDIZATION ORGANIZATION (GSO) 
 
 
مشروع مواصفة نهائي  
Final Draft of Standard FDS 
 
 
 
 
إعداداللجنة الخليجية رقم  TC05   
 
Prepared by GSO Technical Committee No. TC05  
 
 
 
تبني 
GSO 05/ FDS/ 832:2020  
GSO 832/2010 
GSO 832/2010/Cor 1:2014 
 
مواصفة جبن القشدة 
Standard of cream cheese 
 
 
 
 
 
 
 
 
 
ICS: 67.100.30 
 
 
 
 
 
 هذه الوثيقة مشروع لمواصفة قياسية/ لائحة فنية خليجية تم توزيعها
لإبداء الملحوظات بشأأأأأألنها  لذل  فإنها عرضأأأأأأة للتايير والتبد    ولا 
يجوز الرجوع إليها كمواصأأأأأأأأأفة قياسأأأأأأأأأية/لائحة فنية خليجية إلا بعد 
اعتمادها من الهيئة. This document is a draft Gulf 
Standard/Technical Regulation circulated for 
comments. It is, therefore, subject to 
alteration and modification and may not be 
referred to as a Gulf Standard/Technical 
Regulation until approved  by GSO.    GSO STANDAR D                                                                                  GSO  FDS  832/2020  
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Foreword  
 
The Gulf Cooperation Council Standardization Organization for the Arab States of the 
Gulf is a regional body whose membership includes national standardization bodies in 
member countries. One of the tasks of the organization is to prepare Gulf standards and 
technical regulations by specialized technical committees.  
 
The Board of Directors of the Gulf Cooperation Council Standardi zation Organization 
decided in its meeting No. () held on / / AH, corresponding to / / AD to approve the update 
of the Gulf Technical Regulations  
(GSO 05 / FDS / 832: 2020 specification of cream cheese ) in the language (Arabic and 
English) with technical a djustments made to it within a work program Gulf Technical 
Committee No. TC05 "Gulf Technical Committee for Food and Agricultural Specifications" 
included in the plan of the State of Kuwait.  
The text (English) is considered the main reference in the event of a difference between the 
two texts .  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
   GSO STANDAR D                                                                                  GSO  FDS  832/2020  
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تقديم 
 
هيئة التقييس لدول مجلس التعاون لدول الخليج العربية هيئة إقليمية تضمممم  ضو تضممممهزت ا تق يس التقييس الهالية ضو الدول 
الأتضاء، ومن م ام ال يئة إتداد المهاصفات القياسية واللهائح الفلية الخليجية بهاسطة لجان ضلية متخصصة. 
 
قرر مجلس إدارس هيئة التقييس لدول مجلس التعاون لدول الخليج العربية ضو اقتماته رق  ) (  الذي تقد بتارزخ  / /   
ه ، المهاضق / /  م اتتماد تحديث اللائحة الفلية الخليجية رق   
(( GSO 05/ FDS/ 832:2020  مهاصفة قبن القشدس باللغة (العربية والإنجلييزة)  ضمن برنامج تمل اللجلة الفلية 
الخليجية رق  TC05 "اللجلة الفلية الخليجية للمهاصفات الغذائية واليراعية" المدرقة ضو خطة دولة الكهزت  
وزعتبر اللص (الإنجلييي) هه المرقع الأساس ضو حال وقهد اختلاف بين اللصين.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
   GSO STANDAR D                                                                                  GSO  FDS  832/2020  
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1. SCOPE  
This Standard applies to Cream Cheese intended for direct consumption or for further 
processing in conformity with the description in Section  (3) of this Standard.  
In some countries, the term “cream cheese” is used to designate cheeses, such as high 
fat ripened hard cheese, that do not conform to the description in Section (3). This 
Standard does not apply to such cheeses.  
2. COMPLEMENTARY REFERENCES  
2.1 GSO 9 “Labeling of prepackaged food stuffs” . 
2.2 GSO 21 “ Hygienic regulations for food plants and their personnel ”. 
2.3 GSO 150 “ Expiration dates for food products ” 
2.4 GSO 168 “ REQUIREMENTS OF STORAGE FACILITIES FOR DRY AND 
CANNED FOODSTUFFS ” 
2.5 GSO 171 “ METHODS FOR THE CHEMICAL ANALYSIS OF CHEESE ” 
2.6 GSO 179 “ METHODS OF MICROBIOLOGICAL EXAMINATION OF CHEESE ” 
2.7 GSO 323 “ General requirements for transportation and storage of chilled and frozen 
foods. ” 
2.8 GSO 382 “ Maximum limits for pesticide residues in agricultural  food products ” 
2.9 GSO 569 “ Methods for sampling milk and milk products. ” 
2.10 GSO 839 “ Food Packages - Part 1: General Requirements ” 
2.11 GSO 988 “ Limits Of Radionativity Levels Pe rmitted In Foods Stuff Part – 1” 
2.12 GSO 998 “ METHOD FOR DETECTION OF PERMISSIBLE RADIONUCLIDES 
LIMITS IN FOOD PART 1: GAMMA SPECTROMETRY ANALYSIS A – Cs – 
134, Cs – 137” ” 
2.13 GSO 1016 “ Microbiological Criteria for Foodstuffs”  
2.14 GSO 1863 “Food packages - Part 2: Plastic package - General requirements ”   GSO STANDAR D                                                                                  GSO  FDS  832/2020  
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 2.15 GSO/CAC 193 “ General Standard for contaminants & toxins in food”  
2.16 GSO  2481  “Maximum  Residues Limits (Mrls) of Veterinary Drugs In Food ” 
2.17 GSO 2000 “ Standard of Cheese ” 
2.18 GSO 2214 “ Code of hygienic prac tice for milk and milk products”  
2.19 GSO 2500 “ Additives Permitted for Use in Food Stuffs ” 
3. DESCRIPTION  
Cream Cheese is a soft, spreadable, unripened and rindless1 cheese .The cheese has a 
near white through to light yellow colour. The texture is spreadable and smooth to 
slightly flaky and without holes, and the cheese spreads and mixes readily with other  
foods.  
4. ESSENTIAL COMPOSITION AND QUALI TY FACTORS  
4.1 Raw  materials  
Milk and/or products obtained from milk.  
4.2 Permitted  ingredients  
4.2.1 Starter cultures of harmless lactic acid and/ or flavor  producing bacteria and cultures 
of other harmless  micro -organisms.  
4.2.2 Rennet or other safe and suitable coagulating  enzymes.  
4.2.3 Sodium chloride and potassium chloride as a salt  substitute.  
4.2.4 Potable water.  
4.2.5 Safe and suitable processing  aids. 
4.2.6 Gelatine  and starches: These substances can be used in the same function as stabilizers, 
provided they are added only in amounts functionally necessary as governed by Good 
Manufacturing Practice taking into account any use of the stabilizers/thickeners listed 
in Section  (5). 
 
1 The cheese has been kept in such a way that no rind is developed (a “rindless”  cheese).    GSO STANDAR D                                                                                  GSO  FDS  832/2020  
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4.2.7 Vinegar.  
 
4.3 Composition  
Table number (1)  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Compositional modifications of Cream Cheese beyond the minima and maxima 
specified above for milkfat, moisture and dry matter are not considered to be in 
compliance with  the General Standard for the Use of Dairy Terms . 
5. FOOD  ADDITIVES  
Only those additives classes indicated as justified in the table below may be used for 
the product categories specified. Within each additive class, and where permitted 
according to the table , only those food additives listed below may be used and only 
within the functions and limits specified.  
 
 Milk constituent  Minimum 
content  
(m/m)  Maximu
m 
content 
(m/m)  Reference 
level  
(m/m)  
Milk fat in dry matter:  25% Not 
restricted  60–70% 
Moisture on fat free  
basis:  67% – Not specified  
Dry matter:  22% Restricted 
by the 
MFFB  Not specified    GSO STANDAR D                                                                                  GSO  FDS  832/2020  
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(a) Only to obtain the colour characteristics, as described in Section  (3). 
(b) Stabilizers and thickeners including modified starches may be used in compliance with 
the definition of milk products and only to heat treated products to the extent they are 
functionally necessary, taking into account any use of gelatine and starches as 
provided for in Section  (4.2) . 
(c) For whipped products,  only.  
X The use of additives belonging to the class is technologically justified.  
– The use of additives belonging to the class is not technologically justified.  
 
 
 
 
  
Additive functional class  Justified 
use 
Cheese mass  Surface/rind 
treatment  
Colours:  X(a) – 
Bleaching agents:  – – 
Acidity regulators:  X – 
Stabilizers:  X(b) – 
Thickeners:  X(b) – 
Emulsifiers:  X – 
Antioxidants:  X – 
Preservatives:  X(b) – 
Foaming agents:  X(c) – 
Anticaking agents:  – –   GSO STANDAR D                                                                                  GSO  FDS  832/2020  
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INS no.  Name of additive  Maximum  level  
Preservatives  
200 Sorbic acid  1 000 mg/kg  
singly or in combination as 
sorbic acid  202 Potassium sorbate  
203 Calcium sorbate  
234 Nisin  12.5 mg/kg  
280 Propionic acid   
 
Limited by GMP  281 Sodium propionate  
282 Calcium propionate  
283 Potassium propionate  
Acidity regulators  
170(i)  Calcium carbonate  Limited by GMP  
260 Acetic acid, glacial  Limited by GMP  
261(i)  Potassium acetate  Limited by GMP  
261(ii)  Potassium diacetate  Limited by GMP  
262(i)  Sodium acetate  Limited by GMP  
263 Calcium acetate  Limited by GMP  
270 Lactic acid,L -, D- and DL - Limited by GMP  
296 Malic acid, DL - Limited by GMP  
 
   GSO STANDAR D                                                                                  GSO  FDS  832/2020  
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  INS no.  Name of additive  Maximum level  
325 Sodium lactate  Limited by GMP  
326 Potassium lactate  Limited by GMP  
327 Calcium lactate  Limited by GMP  
330 Citric acid  Limited by GMP  
331(i)  Sodium dihydrogen citrate  Limited by GMP  
332(i)  Potassium dihydrogen 
citrate  Limited by GMP  
333 Calcium citrates  Limited by GMP  
334 Tartaric acid, L(+) - 1500 mg/kg  
singly or in 
combination as 
tartaric acid  335(ii)  Sodium L(+) -tartrate  
337 Potassium sodium L(+)-
tartrate  
338 Phosphoric acid  880 mg/kg as phosporous  
350(i)  Sodium hydrogen DL -
malate  Limited by GMP  
350(ii)  Sodium DL -malate  Limited by GMP  
352(ii)  Calcium malate, D, L - Limited by GMP  
500(i)  Sodium carbonate  Limited by GMP  
500(ii)  Sodium hydrogen carbonate  Limited by GMP  
500(iii)  Sodium sesquicarbonate  Limited by GMP  
501(i)  Potassium carbonate  Limited by GMP  
501(ii)  Potassium hydrogen 
carbonate  Limited by GMP  
504(i)  Magnesium carbonate  Limited by GMP  
504(ii)  Magnesium hydrogen 
carbonate  Limited by GMP  
507 Hidrochloric acid  Limited by GMP  
575 Glucono -delta -lactone  Limited by GMP  
577 Potassium gluconate  Limited by GMP  
578 Calcium gluconate  Limited by GMP    GSO STANDAR D                                                                                  GSO  FDS  832/2020  
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 Stabilizers  
339(i)  Sodium dihydrogen 
phosphate   
 
 
 
 
 
 
4 400 mg/kg  
singly or in combination, 
expressed as phosphorus  339(ii)  Disodium hydrogen 
phosphate  
339(iii)  Trisodium phosphate  
340(i)  Potassium dihydrogen 
phosphate  
340(ii)  Dipotassium hydrogen 
phosphate  
340(iii)  Tripotassium phosphate  
341(i)  Calcium dihydrogen 
phosphate  
341(ii)  Calcium hydrogen 
phosphate  
341(iii)  Tricalcium orthophosphate  
342(i)  Ammonium dihydrogen 
phosphate  
342(ii)  Diammoniumhydrogen 
phosphate  
343(ii)  Magnesium hydrogen 
phosphate    GSO STANDAR D                                                                                  GSO  FDS  832/2020  
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INS no.  Name of additive  Maximum level  
343(iii)  Trimagnesium phosphate   
450(i)  Disodium diphosphate  
450(iii)  Tetrasodium diphosphate  
450(v)  Tetrapotassium diphosphate  
450(vi)  Dicalcium diphosphate  
451(i)  Pentasodium triphosphate  
451(ii)  Pentapotassium  triphosphate  
452(i)  Sodium polyphosphate  
452(ii)  Potassium polyphosphate  
452(iv)  Calcium polyphosphate  
452(v)  Ammonium polyphosphate  
400 Alginic acid  Limited by GMP  
401 Sodium alginate  Limited by GMP  
402 Potassium alginate  Limited by GMP  
403 Ammonium alginate  Limited by GMP  
404 Calcium alginate  Limited by GMP  
405 Propylene glycol alginate  5 000 mg/kg  
406 Agar  Limited by GMP  
407 Carrageenan  Limited by GMP  
407a  Processed euchema seaweed (PES)  Limited by GMP  
410 Carob bean gum  Limited by GMP  
412 Guar gum  Limited by GMP  
413 Tragacanth gum  Limited by GMP  
415 Xanthan gum  Limited by GMP  
416 Karaya gum  Limited by GMP  
417 Tara gum  Limited by GMP  
418 Gellan gum  Limited by GMP  
466 Sodium carboxymethyl cellulose 
(Cellulose gum)  Limited by GMP    GSO STANDAR D                                                                                  GSO  FDS  832/2020  
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 1400  Dextrins, roasted starch  Limited by GMP  
1401  Acid -treated starch  Limited by GMP  
1402  Alkaline treated starch  Limited by GMP  
1403  Bleached starch  Limited by GMP  
1404  Oxidized starch  Limited by GMP  
1405  Starches, enzyme -treated  Limited by GMP  
1410  Monostarch phosphate  Limited by GMP  
1412  Distarch phosphate  Limited by GMP  
1413  Phosphateddistarch phosphate  Limited by GMP  
1414  Acetylated distarch phosphate  Limited by GMP    GSO STANDAR D                                                                                  GSO  FDS  832/2020  
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INS no.  Name of additive  Maximum level  
1420  Starch acetate  Limited by GMP  
1422  Acetylated distarchadipate  Limited by GMP  
1440  Hydroxypropyl starch  Limited by GMP  
1442  Hydroxypropyldistarch phosphate  Limited by GMP  
Emulsifiers  
322 Lecithins  Limited by GMP  
470(i)  Salt of myristic, palmitic and 
stearic acids wit ammonia, 
calcium, potassium and sodium  Limited by GMP  
470(ii)  Salt of oleic acid with 
calcium, potassium and 
sodium  Limited by GMP  
471 Mono - and di -glycerides of 
fatty acids  Limited by GMP  
472a  Acetic and fatty acid esters 
of glycerol  Limited by GMP  
472b  Lactic and fatty acid esters 
of glycerol  Limited by GMP  
472c  Citric and fatty acid esters of 
glycerol  Limited by GMP  
472e  Diacetyltartaric and fatty acid 
esters of glycerol  10 000 mg/kg  
Antioxidants  
300 Ascorbic acid, L - Limited by GMP  
301 Sodium ascorbate  Limited by GMP  
302 Calcium ascorbate  Limited by GMP  
304 Ascorbyl palmitate  500 mg/kg  
singly or in combination as 
ascorbyl stearate  305 Ascorbyl stearate  
307b  Tocopherol concentrate, mixed  200 mg/kg  
singly or in combination  307c  Tocopherol, dl -alpha -   GSO STANDAR D                                                                                  GSO  FDS  832/2020  
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 Colours  
160a(i)  Carotene, beta-, synthetic   
 
 
35 mg/kgsingly or in combination  160a(iii)  Carotene , beta-,Blakesleatrispora  
160e  Carotenal, beta-apo-8’- 
160f Carotenoicacid, ethylester, beta-
apo- 8’- 
160a(ii)  Carotenes, beta-,vegetable  600 mg/kg  
160b(ii)  Annatto extracts – norbixin based  25 mg/kg  
171 Titanium dioxide  Limited by GMP  
Foaming agent  
290 Carbon dioxide  Limited by GMP  
941 Nitrogen  Limited by GMP  
  
In addition to the requirements of general standard mentioned in item No. ( 2.19) the 
following specific provisions apply that the additives for the product must be in accordance 
with the GSO standard.  
   GSO STANDAR D                                                                                  GSO  FDS  832/2020  
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 6. CONTAMINANTS  
The products covered by this Standard shall comply with the maximum levels for 
contam inants that are specified for the product in the General Standard for 
Contaminants and Toxins in Food and Feed . 
The milk used in the manufacture of the products covered by this Standard shall comply 
with the maximum levels for contaminants and toxins specified for milk by the General 
Standard for Contaminants and Toxins in Food and Feed and with the maximum 
residue limits for veterinary drug residues and pesticides established for milk by the 
standard . 
In addition to the requirements of general standard mentioned in item No. ( 2.15) the 
following specific provisions apply that the contaminants and toxins in the food 
products do not exceed the maximum limits mentioned in the GSO standard.  
7. HYGIENE  
It is recommended that the product covered by the provisions of this Standard be 
prepared and handled in accordance with the appropriate sections of the Gen eral 
Principles of Food Hygiene, the Code of Hygienic Practice for Milk and Milk Products 
and other relevant standards  such as Codes of Hygienic Practice and Codes of  Practice.  
8. LABELLING  
In addition to the provisions of the  General Standard for the Labelling of Prepackaged 
Foods  mentioned in 2.1  and the General Standard for the Use of Dairy Terms,  the 
following specific provisions apply:  
8.1 Name of the  food  
Where customary in the country of retail sale, alternative spelling may be used. The 
name may be translated into other languages so that the consumer in the country of 
retail sale will not be misled.  
The use of the name is an option that may be chosen only if the cheese complies with 
this Standard. Where the name is not used for a cheese that complies  with this Standard, 
the naming provisions of the General Standard for Cheese apply.    GSO STANDAR D                                                                                  GSO  FDS  832/2020  
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 The designation of products in which the fat content is below or above the reference 
range but equal to or above 40% fat in dry matter as specified in the standard  shall be 
accompanied by an appropriate qualification describing the modification made or the 
fat content (expressed as fat in dry matter or as percentage by mass whichever is 
acceptable in the country of retail sale), either as part of the name or in a pr ominent 
position in the same field of vision. The designation of products in which the fat content 
is below 40% fat in dry matter but above the absolute minimum specified in  Section 
(4.3) of this Standard shall either be accompanied by an appropriate qualifier describing 
the modification made or the fat content (expressed as fat in dry matter or as percentage 
by mass), either as part of the name or in a prominent position in the same field of 
vision, or alternatively the name specified in the national legislation of the country in 
which the product is manufactured and/or sold or with a name existing by common 
usage, in either case provided that the designation used does not create an erroneo us 
impression the retail sale regarding the character and identity of the  cheese.  
8.2 Country of  origin  
The country  of origin  (which  means  the country  of manufacture,  not the country  in 
which  the name  originated) shall  be declared.  When  the product  undergoes  substantial  
transformation2 in a second  country,  the country  in which the transformation is 
performed shall be considered to be the country of origin for the purpose of labelling.  
8.3 Declaration of milkfat content  
The milk fat content shall be declared in a m anner found acceptable in the country of 
retail sale, either ( 1) as a percentage by mass, ( 2) as a percentage of fat in dry matter, 
or (3) in grams per serving as quantified in the label, provided that the number of 
servings is  stated.  
 
 
 
 
 
 
2 For instance, repackaging, cutting, slicing, shredding and grating is not regarded as substantial  transformation.    GSO STANDAR D                                                                                  GSO  FDS  832/2020  
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 8.4 Labelling of non -retail  containers  
Information specified in Section (8) of this Standard and information  of the General 
Standard for the Labelling of Prepackaged Foods  and, if necessary, storage 
instructions, shall be given either on the container or in accompanying documents, 
except that the name of the product, lot identification, and the name of the manuf acturer 
or packer shall appear on the container, and in the absence of such a container, on the 
product itself. However, lot identification and the name and address may be replaced 
by an identification mark, provided that such mark is clearly identifiable with the 
accompanying documents.  
9. METHODS OF SAMPLING AND  ANALYSIS  
For checking the compliance with this Standard  mentioned in 2.9