هيئة التقييس لدول مجلس التعاون لدول الخليج العربية  
GCC STANDARDIZATION ORGANIZATION (GSO) 
 
 
مشروع مواصفة أولي     
 Final  Draft of Standard FDS  
 
 
 
 
 
TC05اعداداللجنة الخليجية رقم   
 
Prepared by GSO Technical Committee No. TC05  
 
 
 
GSO 05 FDS 2479 :2022 
 
جبنةالدانبو  
DANBO CHEESE  
 
 
 
 
 
 
 
I.C.S: 67.100 
 
هذه الوثيقة مشروع لمواصفة قياسية خليجية تم توزيعها
لإبداء الرأي والملحوظات بشأنها، لذلك فإنها عرضة  
للتغيير والتبديل،  ولا يجوز الرجوع إليها كمواصفة 
قياسية خليجية إلا بعد اعتمادها من الهيئة. This document is a draft  GSO Standard  
circulated for comments. It is, therefore ,  
subject to alteration and modification and 
may not be referred to as a GSO Standard 
until approved by GSO .  
 
 
 GSO  STANDARD  GSO 2479 /2022 
 
 2  
 
تقديم 
 
هيئة التقييس لدول مجلس التعاون لددول الخلدي  العربيدة هيئدة إقليميدة تضدم فد  عضدويتها أجهدة  
التقييس الوطنية ف  الدول الأعضاء، ومن مهام الهيئة إعداد المواصدفات القياسدية واللدوائح الفنيدة 
الخليجية بواسطة لجان فنية متخصصة. 
قرر/قررت مجلس الإدار  لهيئة التقييس لدول مجلس التعاون لدول الخلي  العربية ف   اجتماعه 
رقـــــــــم (  ) الذي عقد بتاريخ......./......./....... هـ ، الموافق ......./...../.......م تحديث 
اللائحة الفنية الخليجية رقم     GSO  2479  /2022 (جبنةالدانبو/ danbo cheese) الت  تم
دراستها وإعدادها ضمن برنام  عمل اللجنة الفنية الخليجية رقم TC05 "اللجنة الفنية الخليجية 
للمواصفات الغذائية والةراعية" المدرجة ف  خطة  سلطنة عمان. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 GSO  STANDARD  GSO 2479 /2022 
 
 3  
 
 
DANBO CHEESE  
 
 
1- SCOPE  
 This standard applies to Danbo intended for direct consumption or for further 
processing . 
 
2- COMPLEMENTARY REFERENCES  
 
2.1 GSO 9  "Labelling of Prepackaged F oodstuffs".  
2.2 GSO 1694  "General Principles of Food Hygiene  ". 
2.3 GSO CAC 193 " General Standard for contaminants & toxins in food”.  
2.4 GSO 2214 " Code of  hygienic practice for milk and milk products ". 
2.5 GSO 2055 -1 “HALAL FOOD - Part 1 : General Requirements ” 
2.6 GSO 2000 " Standard of Cheese " 
2.7 GSO 2333 " Requirements for nutrition and health claim in the food ". 
2.8 GSO 2233 " Requirements of nutrition al labeling ". 
2.9 GSO 150 -2 "Expiration Periods of Food Products - Part 2”. 
2.10      GSO 150 -1 "Expiration Periods of Food Products - Part 1”.  
2.11      GSO 1016 "Microbiological Criteria for Foodstuffs " 
2.12      GSO 569 "Methods for sampling milk and m ilk products " 
2.13     GSO 382 "Maximum Limits of Pesticide Residues in Agricultural and Food Products 
- Part 1".  
2.14     GSO 383 "Maximum Limits of Pesticide Residues in Agricultural and Food Products 
- Part 2".  
2.15      GSO 21"Hygienic Regulations for Food Plants and Their Personnel".  
2.16      GSO 179 "Methods of Microbiological Examination of Cheese " 
2.17      GSO 17 1 "Methods for the C hemica l Analysis of Cheese " 
2.18      GSO 988 "Limits of Radioactivity Permitted in Foodstuffs ". 
2.19     GSO 323 "General requirements for transportation and storage of chilled and frozen 
foods". 
2.20       GSO 1863  "Food packages - Part 2: Plastic package - General requirements ". 
2.21       CXS 234   Recommended Methods of Analysis and Sampling  
2.22       GSO 2500   "Additives permitted for use in food stuff".  GSO  STANDARD  GSO 2479 /2022 
 
 4 2.23         GSO 2055 -1 "Halal food – Part 1: General requirements".  
 2.24 1694 GSO   " General rules for food hygiene". 
2.25    GSO 2481 "Maximum Residues Limits (Mrls) of Veterinary Drugs In Food " 
2.26        GSO 149   " Unbottled drinking water " 
2.27        GSO 2483   "Partially hydrogenated oils/fats " 
2.28        GSO CAC 206  General Standard for the use of dairy terms  
2.29        GSO 839    Food Packages - Part 1: General Requirements   
2.30         GSO 2507    General Standard on food enzymes.  
2.31         GSO  2276     Detection Of Lard In Food . 
2.32        GSO  2612   Guidelines for sa lt target in food.  
 
 
3-   DEFINITIONS  
3.1 Danbo is a ripened firm/semi -hard cheese. The body has a near white or ivory 
through to light yellow or yellow colour and a firm -textured (when pressed by 
thumb) texture, suitable for cutting, with few to plentiful , evenly distributed, smooth 
and round pea sized (or mostly up to 10 mm in diameter) gas holes, but a few 
openings and splits are acceptable. The shape is flat squared or parallelepiped. The 
cheese is manufactured and sold with or without1 hard or slightly  moist smear 
ripened rind, which may be coated.  For Danbo ready for consumption, the ripening 
procedure to develop flavour and body characteristics is normally from 3 weeks at 
12–20°C depending on the extent of maturity required. Alternative ripening 
cond itions (including the addition of ripening enhancing enzymes) may be used, 
provided the cheese exhibits similar physical, biochemical and sensory properties as 
those achieved by the previously stated ripening procedure. Danbo intended for 
further processin g need not exhibit the same extent of ripening when justified 
through technical and/or trade needs. . 
 
4.    REQUIREMENTS  
4.1 The following requirements shall be met in Danbo Cheese  and conform to the 
standard mentioned in item (2.18)  
 : 
4.1.1 The product a nd its components, derivatives, enzymes and all materials used  and 
related to it through manufacturing process  shall be Halal  and conform to the 
standard mentioned in item ( 2.5). 
4.1.2 Taking into account the Code of hygienic practice and Hygienic Regulati ons laid 
down in GSO standards mentioned in items (2.4) and (2.14). 
4.1.3           The product should be characterized by the natural sensory qualities in terms of   
shape, colour, flavor and texture, and be free from rancidity, odor and strange 
taste.  
 GSO  STANDARD  GSO 2479 /2022 
 
 5 4.1.4       The product shall be free from foreign materials, impurities, virtual mold, live and 
dead insects of all kinds and all their stages and parts.  
 
4.1.5            The product shall be free from fats (other than milk fat), oils and other vegetable                             
fats and and conform to the standard mentioned in item( 2. 27). 
 
4.1.6 Cows’ milk or buffaloes’ milk, or their mixtures, and products obtained from these 
milks  as raw materials shall be comply with GSO standards of each one.  
4.1.7 The cheese has a near white or ivory through to light yellow or yellow colour.  
4.1.8 It has a firm -textured (when pressed by thumb) and suitable for cutting.  
4.1.9 It has few to plentiful, evenly distributed, smooth and round pea sized (or mostly up 
to 10 mm in diameter) and it may have some split  . 
s. 
4.1.10 The cheese is manufactured and sold with or without hard or slightly moist smear 
ripened rind, which may be coated  according to GSO standard mentioned in item 
(6.2 ). 
   
4.1.11 Cheese specified for fur ther manufacturing shall not be exposed to the same level of 
cooking at the preparation of technical or commercial needs.  
4.2 The following ingredients are permitted : 
4.2.1  Starter cultures of harmless lactic acid and/ or flavour 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  according to GSO 
standard mentioned in item (14.2 ). 
 
4.2.4  Potable water according to GSO standard 26.2 ) ) 
4.2.5  Safe and suitable enzymes to enhance the ripening process  according to GSO 
standard mentioned in item (30.2 ). 
 
4.2.6  Safe and suitable processing aids according to GSO standards.  
4.2.7   Rice, corn and potato flours and starche s: according to GSO standard mentioned in 
item (6.2 ) ،these substances can be used in the same function as anti -caking agents 
for treatment of the surface of cut, sliced, and shredded products only, provided they 
are added only in amounts functionally nec essary as governed by Good 
Manufacturing Practice  according to GSO standard mentioned in item (22.2 ). 
   
4.2.8  the composition of the product  shall be  according to the Table  No. 1  
 GSO  STANDARD  GSO 2479 /2022 
 
 6  
Table 1  
 
4.2.9  according to GSO s tandard mentioned in item (22.2 ) Food additives classes 
indicated as justified in the table (2 ) below may be used for the product categories 
specified : 
Table 2  
 
Additive functional class  Justified use  
Cheese mass  Surface/rind treatment  
Colours  X(a) – 
Bleaching agents  – – 
Acidity regulators  X – 
Stabilizers  – – 
Thickeners  – – 
Emulsifiers  – – 
Antioxidants  – – 
Preservatives  X X 
Foaming agents  – – Milk constituent  Minimum 
content (m/m)  Maximum 
content (m/m)  Reference level (m/m)  
Milkfat in dry 
matter  20%    Not restricted   45% to 55%  
Dry matter  Depending on the fat in dry matter content, according to the table 
below.  
 Fat in dry matter content (m/m):  Corresponding 
minimum dry matter 
content (m/m)  
 Equal to or above 20% but less than 
30%:     41%   
 Equal to or above 30% but less than 
40%:     44%   
 Equal to or above 40% but less than 
45%:     50% 
 Equal to or above 45 but less than 55%: 
     52% 
 Equal to or above 55%:     57% GSO  STANDARD  GSO 2479 /2022 
 
 7 Anti-caking agents  – X(b)  
 
(a) Only to obtain the colour characteristics, as described in Section 2.  
(b) For the surface of sliced, cut, shredded or grated cheese, 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.  
 
INS no.  
 Name of additive  
 Maximum level  
 
Colours  
101(i)  Riboflavin, synthetic  300 mg/kg  
140  Chlorophylls  Limited by GMP  
160a(i)  Carotene, beta -, synthetic    
 
35 mg/kg singly or in 
combination  
  
  
  160a(iii)  Carotene, beta -, Blakeslea 
triaspora  
160e  Carotenal, b eta-apo-8’-  
160f  Carotenoic acid, ethyl ester, 
beta-apo-8’-  
160a(ii)  Carotenes, beta -, vegetable  600 mg/kg  
160b(ii)  Annatto extracts – norbixin 
based  25 mg/kg  
Preservatives  
 
1105  Lysozyme  Limited by GMP  
200  Sorbic acid  1 000 mg/kg based on sorbic 
acid. Surface treatment only 
* 201  Sodium sorbate  
202  Potassium sorbate  
203  Calcium sorbate  
234  Nisin  12.5 mg/kg  
235  Natamycin (pimaricin)  2 mg/dm2 Not present at a 
depth of 5 mm.Surface 
treatment only *  
251  Sodium n itrate   
35 mg/kg singly or in 
combination (expressed as 
nitrate ion)  252  Potassium nitrate  
280  Propionic acid   
3 000 mg/kg Surface 
treatment only *  
  281  Sodium propionate  
282  Potassium propionate  
Acidity regulators  
 
170(i)  Calcium c arbonate  Limited by GMP  
504 (i)  Magnesium carbonate  Limited by GMP  
575  Glucono delta -lactone  Limited by GMP  
Anticaking agents  GSO  STANDARD  GSO 2479 /2022 
 
 8 460(i)  Microcrystalline cellulose 
(Cellulose gel)  Limited by GMP  
460(ii)  Powdered cellulose  Limited by GMP  
551  Silicon dioxide, amorphous   
10 000 mg/kg singly or in 
combination Silicates 
calculated as silicon dioxide  
  552  Calcium silicate  
553(i)  Magnesium silicate, 
synthetic  
553(iii)  Talc  
 
 
4.3 Milk used in the manufacture of products covered by this standard  shall be  in 
compatible with  Maximum limits of contaminants and toxins as stated in GSO  
standard mentioned in item  (3.2). 
4.4 Pesticide residues in the product shall not exceed the limits prescribed in the GSO 
standards as mentioned in (2.13). 
4.5 The preparation and handling of the products covered by this standard shall be in 
compatible with GSO standard mentioned in item (2.2). 
4.6 The microbiological limits in the product shall be in compatible with GSO 
standard mentioned in item (2.11). 
4.7 Limits of radiation in the product shall be in compatible with GSO standard 
mentioned in item (2.18). 
4.8 Maximum Residues Limits of Veterinary Drugs shall not exceed the limits 
prescribed in the GSO standards mentioned in (2.25). 
 
5- SAMPLING  
  Recommended M ethods for Analysis and Sampling.  
  Recommended Me thods for Analysis and Sampling S shall be carried out according to 
GSO standard mentioned in item (21.2) and  (12.2)   , 
  
6- METHODS OF TEST  
 Tests are carried out according to GSO standards mentioned in i tems (2.16) and 
(2.17). 
 
 
 
 
 
 
 
 GSO  STANDARD  GSO 2479 /2022 
 
 9  
7- PACKAGING, TRANSPORTATION AND STORAGE  
  
7.1              packing  
     The product shall be packed in suitable packages according to GSO standard 
mentioned in item (20.2 ).  
7.2             Transport  
 The product shall be transported in a manner that preserves it from mechanical 
damage and contamination, according to GSO standard mentioned in item  
(2.19). 
 
7.3             Storage  
7.3.1          The product should be stored away from sources of intense light or direct 
sunlig ht, according to GSO standard mentioned in item (2.19).  
7.3.2            Storage shall be in well -ventilated places at an appropriate temperature to ensure 
product safety.  
 
7.3.3            Commitment to sanitary conditions in storage places away from source s of 
pollution, especially pesticides, fertilizers and chemicals  
   
8- LABELLING  
 Without prejudice to what is stated in the GSO standards mentioned in )2.1(, 
)2.7(, )2.8( , (2.9)  and (2.10) the following data shall be observed  on the package 
or the bulk : 
8.1  The product name  
8.1.1          Danbo cheese  :The use of names is an option that can be resorted to only if the 
cheese meets the requirements of this standard, and if the cheese does not meet 
the requirements of this standard, the cheese can be name d according to GSO 
standard mentioned in item  (28.2).  
 
8.2 Statement of fat content : For products where the percentage of fat is lower or higher 
than the reference limits; It is required to be higher than the minimum limits 
mentioned in item )4.10( of this  standard. The product label must be accompanied 
by a statement or description showing the modification that occurred to the fat 
content (expressed as the percentage of fat in the dry matter or as a percentage of 
mass). This description shall be part of th e name. In the same scope of the 
consumer's vision, appropriate terms, descriptions and according to GSO standard 
mentioned in item . (28.2) or the nutritional and health claims shall be used in 
according to GSO standard mentioned in item . (7.2).  
 
 
 GSO  STANDARD  GSO 2479 /2022 
 
 10  
8.3 rennet source  . 
8.4 Expiration date :Country of Origin  The country of origin (which means the country 
of manufacture and not the country from which the name originated) must be 
indicated on the product. When a product undergoes a significant transformation 
in its nature in a second country, the country in which the transformation 
occurred is considered to be the country of origin in relation to the food label 
requirements for that product.  
 
8.5 How to save and store . 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 GSO  STANDARD  GSO 2479 /2022 
 
 11  
 
 
 
 
REFERENCES  
 
CODEX STAN 264 -2019  
Standard for Danbo