هيئة التقييس لدول مجلس التعاون لدول الخليج العربية 
GCC STANDARDIZATION ORGANIZATION (GSO)   
 
 
 
 
 
 
 
 
 
Final  Draft  
 
GSO 05 /DS .../2016  
 
 
جبن الشدر 
Cheddar Cheese 
 
 
 
 
 
 
 
 
 
 
إعداد 
اللجنة الفنية الخليجية لمواصفات قطاع المنتجات الغذائية والزراعية 
 
هذه الوثيقة مشروع لمواصفة قياسية خليجية تم توزيعها لإبداء الرأي والملاحظات عليها       
لذلك فإنها عرضة للتغيير والتبديل, ولا يجوز الرجوع إليها كمواصفة قياسية خليجية إلا بعد  
اعتمادها من مجلس إدارة الهيئة.  
 
 
 
 
 
 
ICS: 67.100.30  
 GSO   05 CD 336/2016   
 
1 
 Foreword 
 
GCC Standardization Organizatio n (GSO) is a regional Organization which consists of the 
National Standards Bodies of GCC member States. One of GSO main functions is to issue 
Gulf Standards /Technical regulations through specialized technical committees (TCs).  
GSO through the technical p rogram of committee TC No.( 5) " Technical committee for 
standards of food and agriculture products " has updated the GSO Technical regulation  No.            
GSO 336/2010  " Cheddar cheese  " The Draft Technical regulation  has been prepared by 
Kingdom of Saud i Arabia . 
This Technical regulation  has been approved by GSO Board of Directors  in its meeting No. 
(   ), held on            (          ) . The approved Technical regulation  will replace and supersede 
the GSO Technical regulation  No. ( GSO 336/2010 ) .   
 GSO   05 CD 336/2016   
 
2 
 Cheddar Cheese  
 
1.  Scope:  
 This standard applies to cheddar intended for direct consumption or for further 
processing in conformity with description in section 3 of this standard.  
2.  Complimentary references:  
2.1 GSO 9 “Labeling of prepackaged foodstuffs”  
2.2      GSO 21 “Hygienic regulations for food plants and their personnel”  
2.3 GSO 150 “Expiration Periods of Food Products - Part 1 ” 
2.4 GSO 2000 “General standard for cheese”  
2.5      GSO 168 “Requirements of storage facilities for dry and canned foodstu ffs” 
2.6 GSO 323 “General requirements for transportation and storage of chilled and 
frozen foods”  
2.7 GSO 2500 “ Additives permitted for use in food stuffs”  
2.8 GSO 382 “Maximum limits of pesticide residues in agricultural and food 
products – Part 1”  
2.9    GSO 839 “Food packages – Part 1: General requirements”  
2.10 GSO 988 “Limits of radioactivity levels permitted in foodstuffs – Part 1”  
2.11 GSO 1016 “Microbiological Criteria of Food Products – Part 1”  
2.12 GSO 2233 “Requirements of nutritional labeling”   
2.13 GSO 2333 “Requirements for nutrition and health claim in the food”  
2.14 GSO 2055 -1:2015 “HALAL FOOD - Part 1 : General Requirements”   
 
3.  Definitions:  
3.1 Cheddar cheese : Cheddar is a ripened hard cheese in conformity with GSO 
standard mentioned in  2.4. The body has a near white or ivory through to light 
yellow or orange colour and a firm -textured (when pressed by thumb), smooth 
and waxy texture. Gas holes are absent, but a few openings and splits are 
acceptable. The cheese is manufactured and sold with or without rind which 
may be coated.  
3.2 Cheddar ready for consumption : the ripening procedure to develop flavour 
and body characteristics is normally from 5 weeks at 7 –15 °C depending on the 
extent of maturity required. Alternative ripening condition s (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.  
 
 GSO   05 CD 336/2016   
 
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 4.  Requirements:  
 The following requir ements shall be met in cheddar cheese  : 
4.1 Raw materials from cow’s milk or buffaloes milk, or their mixtures, and 
products obtained from these milks.  
4.2  The product shall be completely free from pig products or their derivatives  
cheese shall comply wit h GSO standard mentioned in 2.14 . 
4.3  Appearance shall be smooth.  The product may be coated with wax or plastic 
and shall be free from the defects of waxing.  
4.4  Texture shall be firm, with a few mechanical openings and gas holes shall be 
absent.  
4.5  The product shall be processed in hygienic conditions in accordance with GSO 
standard mentioned in 2.2 
4.6  The substances used in its manufacturing shall comply with the relevant GSO 
standards.  
4.7  Its colour shall be uniform and range from near white or ivory through to light 
yellow or orange colour.  
4.8  The product shall be free from fats except milk fat.  
4.9  The following substances may be added during cheese making:  
4.9.1  Starter cultures of harmless lactic acid and/or flavour producing bacteria and  
cultures of other harmless microorganisms.  
4.9.2 Rennet or other safe and suitable coagulating enzymes.  
4.9.3 Sodium chloride and potassium chloride as a salt substitute.  
4.9.4 Potable water.  
4.9.5 Safe and suitable enzymes to enhance the ripening process . 
4.9.6 Safe and suitable processing aids.  
 
4.9.7   Rice, corn and potato flours and starches: Notwithstanding the provisions in 
GSO standard mentioned in 2.4, these substances can be used in the same 
function as anti -caking agents for treatment of the sur face of cut, sliced, and 
shredded products only, provided they are added only in amounts functionally 
necessary as governed by Good Manufacturing Practice, taking into account 
any use of the anti -caking agents listed in 4.13 
4.10   The pesticide residual l evel in cheddar cheese shall comply with GSO standard 
mentioned in 2.8 
4.11  The microbiological criteria of micro -organisms in cheddar cheese shall comply 
with GSO standard mentioned in 2.11 
4.12  The radioactivity levels in cheddar cheese shall comply wi th GSO standard 
mentioned in 2.10 GSO   05 CD 336/2016   
 
4 
 4.13  The product composition shall be as follows:  
Milk constituent  Minimum content  
*(m/m)  Maximum content  
*(m/m)  Reference level  
*(m/m)  
Milkfat in dry 
matter:  22% Not restricted  48% to 60%  
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 22% but less than 30%  
 49% 
 
 Equal to or above 30% but less than 40%  
 53% 
 
 Equal to or above  40% but less than 48%  
 57% 
 
 Equal to or above 48% but less than 60%  
 61% 
 
 Equal to or above 60%  
 66% 
 
*mass/mass  
 
4.14 All food additives shall comply with the GSO standard mentioned in clause 2.7  
4.15 The ripening procedure for developing flavour an d body characteristics for 
cheddar ready for consumption shall be proceeded from 5 weeks at 7 –15 °C 
depending on the extent of maturity required. Alternative ripening conditions 
(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.  
 
5.  Packaging:  
 The following shall be observed in packaging:  
5.1 Materials used for wrapping or packaging the cheese sh all not affect consumer’s 
health or impart any contamination to the product.  
5.2 The packages shall be clean and tightly closed by automatic wrapping under 
vacuum or with gas flushing.  
5.3   The product packaging shall be according to GSO standard mentione d in 2.9 
 
 
 GSO   05 CD 336/2016   
 
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 6.  Labeling : 
 Without prejudice to what is stated in the Gulf standard mentioned in 2.1, 2.3, 
2.12 and 2.13  the following shall be included in the label:  
6.1  Name of the product  (cheddar cheese) . 
6.2  Milkfat percentage.  
6.3  Trade name or bran d name.  
6.4  Name and address of the manufacturer or packer.  
6.5  Batch number.  
6.6  Net mass.  
6.7  Producing country.  
6.8  Food additives used.  
6.9              Nutrition Labeling . 
6.10 Rennet  source . 
6.11  Production and expiration dates.  
6.12 Labelling of non - retail containers  shall be according  to GSO standard 
mentioned in item 2.1,  in addition to  storage instructions which 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 manufacturer or packer shall 
appear on the container, and in the absence of such a container, on the product 
itself.  
 
7.  Transport and storage:  
 The following shall be observed in transportation and storage:  
7.1 The product shall be transp orted in clean and dry transportation medium and 
has not been used in transporting poisonous or toxic matter in accordance to 
GSO standard mentioned in 2.6 
7.2 The product shall be stored in stores with good ventilation, away from high -
temperature sources, humidaty and insects.  
7.3 The store shall be according to GSO standard mentioned in 2.5 
 
 
 
 
 
 
 
 GSO   05 CD 336/2016   
 
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 Reference:  
- CODEX STAN 263 -1966 cheddar cheese .