GSOHSTANDARDH GSOH......H/H2008 H
 
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STANDARDIZATIONHORGANIZATIONHFORHG.C.CH(GSO)H
 
 
 
 
 
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GSOH5/FDS…..H/2008 H
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KASHKAVALHCHEESEH
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 GSOHSTANDARDH GSOH......H/H2008 H
 
 2 
Foreword H
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Standardization Organization for GCC (GSO) is a regio nal Organization which 
consists of the National Standards Bodies of GCC mem ber States. One of GSO 
main functions is to issue Gulf Standards /Technical  regulation through 
specialized technical committees (TCs).  
 
GSO through the technical program of committee TC No  5  "  The Gulf 
Technical Committee for Food and Agricultural Standar ds Products" has 
prepared this Standard .  The Draft Standard has been  prepared by ( KINGDOMH
OFHSAUDIHARABIAHHHHHH )  
 
 The draft Standard has been prepared based on relev ant ADMO, International 
and National foreign Standards and references. 
 
This standard has been approved as Gulf (Standard / Technical Regulation)   by 
GSO Board of Directors in its meeting No..../....  … ….held on    /    /   /  H ,  /    / 
  G  
 
 
 
 
 
 
 
 
 
 
 
 
 GSOHSTANDARDH GSOH......H/H2008 H
 
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KASHKAVALHCHEESEH
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DateHofHGSOHBoardHofHDirectors’HApprovalH : H H
IssuingHStatus H : H H
 
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 GSOHSTANDARDH GSOH......H/H2008 H
 
 2 H
KASHKAVALHCHEESEH
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1.HSCOPEHANDHFIELDHOFHAPPLICATIONH
This standard is concerned with kashkaval (kaschkav al or kaskaval) cheese. 
2.HCOMPLEMENTARYHREFERENCESH
2.1  GSO  9 “Labelling of Prepackaged Foods”. 
2.2 GSO  569 “Methods for Sampling Milk and Milk Products”.  
2.3 GSO  171 “Methods for the Chemical Analysis of Cheese”.  
2.4 GSO  194 “Methods of Microbilogical Examination of Chee se”. 
2.5  GSO  21 “Hygienic Regulations for Food Plants and Their  Personnel”. 
2.6 GSO  1023 “Expiration Periods of Food Products – Part 2 ”. 
2.7 GSO  323 “General Requirements for Transportation and S torage of 
Chilled and Frozen Foods”. 
2.8 GSO  839 “Food Packages – Part 1: General Requirements” . 
2.9 GSO  …. “Food Packages – Part 2: Plastic Packages – Gen eral 
Requirements”. 
2.10 GSO  988 “Limits of radioactivity Levels Permitted in F oodstuffs – 
Part 1”. 
2.11 GSO998  “Methods for Detection of Permissible Radionuclide s Limits in Foodstuffs - 
Part 1: Gamma Spectrometry Analysis - A-Cs-134, Cs- 137”. 
2.13 GSO  1903 “Hygienic Regulations for Production and Proc essing of 
Milk”. 
3.HDEFINITIONSH
KashkavalHcheese:H Semi hard cheese has a plastic (rubbery) body resul ted 
form milk coagulation by adding rennet or any milk clotting enzyme, along 
with addition culture of harmless lactic acid bacte ria (starter). Then the curd is 
kneaded or cheddared and, consumed fresh or ripened . 
4.HREQUIREMENTSH
Kashkaval cheese should meet the following requirem ents 
4.1 The cheese should be manufactured from pasteuri zed fresh or recombined milk 
or a mix from them. 
4.2 The cheese should be manufactured under hygieni c conditions which meet the 
conditions stipulated in GSO standards mentioned in  2.1 and 2.13.  
4.3 The cheese shall be manufactured from raw mater ials complying with relevant 
Saudi standards. 
4.4 The cheese should have semi hard body; plastic (rubbery); firm; homogeneous; 
and could have mechanical gas holes. 
4.5 The cheese shall be free from any vegetable oil s or non-milk fats. 
4.6 It shall be free from impurities, insects or th in parts and any foreign 
substances; 
4.7 It shall be free from pig products or its deriv atives. 
4.8 The cheese shall have acceptable taste and flav our; piquant salty; sharp and 
aromatic. 
4.9 The cheese colour should be white yellowish; ho mogeneous; and free from any 
colouring materials except Annatto pigment. 
4.10 The fat content in dry matter and the moisture  content should be as mentioned 
in the following table. GSOHSTANDARDH GSOH......H/H2008 H
 
 3 CheeseHtype  FatHcontentHinHdryH
matterHpercentH
(%)  
 MoistureHcontentH
(max)H
 
Full fat kashkaval cheese  45% minimum  45% 
 
Full fat kashkaval cheese  20% to 25%  45% 
 
Low fat kashkaval cheese  10% maximum  45% 
 
 
4.11 The microbiological levels in the product shou ld be in accordance with GSO standard 
mentioned in 2.12. 
4.12 It is allowed to use the following materials: 
– calf rennet or any milk clotting enzymes. 
– the permitted flavouring products. 
– pure harmless culture of lactic acid bacteria. 
– organic acids or other acids permitted as food ad ditives for coagulation 
the milk during manufacturing. 
– calcium chloride. 
– it is allowed to treat the cheese surface by usin g the permitted 
preservatives to avoid the growth of molds e.g. sor bic acid; propionic 
acid or its salts by maximum concentration of 0.2% for the acids in the 
cheese and 0.3% for the acids salts. 
– Edible salt (sodium chloride) by 4.5% maximum. 
4.13 The radiation levels in the products should be  according to GSO standard 
mentioned in 2.10.  
5.HSAMPLINGH
Samples should be drawn out according to GSO standa rd mentioned in 
2.3. 
6.HMETHODSHOFHTESTINGH
Samples taken according to clause (5) shall be subj ected to the tests specified 
in GSO standards mentioned in (2.4) and (2.5). 
7.HPACKAGINGH
The product should be packed in hygienic and tightl y sealed containers to 
protect it against contamination and deterioration.  The packaging material shall 
not affect the product characteristics and the cons umer’s health according to 
GSO standard mentioned in 2.9. 
8.HTRANSPORTATION,HHANDLINGHANDHSTORAGEH
Without prejudice to the mentioned in GSO standard clauses 2.6 the product 
should be store and transport under cool and dry co nditions at temperature 
(5) oC maximum. 
9.HLABELLINGH
Without prejudice to what is mentioned in GSO stand ard mentioned in 2.2 
and 2.7, the following information shall be observe d on the product label 
9.1 the product type. 
9.2 the fat content in dry matter. 
9.3 moisture content 
9.4 the additives. 
9.5 storage conditions GSOHSTANDARDH GSOH......H/H2008 H
 
 4 9.6 in case of producing the product form dried mil k, the phrase “produced from 
dried milk” should follow the product name in the s ame font. 
KR-00800  
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