GCC STANDARDIZATION ORGANIZATION ( GSO )  
 
 
 
 
 
 FINAL DRAFT  
 
 
 
GSO5/  FDS / …….. : 2010 
 
 
 
Brie cheese  
 
 
 
 
 
 
 
 
 
 
Prepared by :  
Gulf technical committee for standards of food and agriculture products  
 
 
This document is a draft Gulf standard circulated for comments, it is therefore, 
subject to change, and may not be referred to it as a Gulf standard, until 
approved by the board of directors  
 
 
 
 
ICS :  67.100  
 
 
 GSO      /2009المواصفة القياسية الخليجية
          
 
1  
 
 
 
FORWARD
 
    The Gulf Standardization Organization for GCC (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 regulation through 
specialized techni cal committees ( TCs ).  
 
GSO through the technical program of committee TC NO.5 "Gulf technical 
committee for standards of food and agriculture products  " has prepared  "  Brie 
cheese " the draft standard has been prepared by the state of Qatar. The draft standard 
has been prepared based on relevant ADMO, International and national foreign 
standards and references.  
This standard has been approved as Gulf standard without any technical modifications 
by GSO Board of Direction in its  meeting  No…/…. ……held on   /  /   /  H,  /  /  G   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 GSO      /2009المواصفة القياسية الخليجية
          
 
2 Brie cheese  
 
1. Scope :  
 
This Gulf Standard applies to Brie intended for direct consumption or for further 
processing in conformity with the description in this Standard . 
 
 
2. Complementary references  
 
2.1   GSO ( 9 )  " Labelling of prepackaged foodstuffs ".  
2.2   GSO ( 20 ) " Methods for the determination of contaminating metallic elements  
                            In foodstuff ".  
2.3   GSO ( 21 ) " Hygienic regulations for food plants and their personal".  
2.4   GSO ( 23 )  " Colouring matter used in foodstuff ".  
2.5   GSO ( 150 ) " Expiration periods at food products  ".  
2.6   GSO ( 171 ) " Methods for the chemical analysis of cheese  ".  
2.7   GSO ( 179 ) " Methods  of microbiological examination  of cheese ". 
2.8    GSO ( 323 ) " General requirement for transportation and storage of chilled and         
frozen food ".  
2.9   GSO ( 569 ) " Methods for sampling milk and milk products ".  
2.10  GSO ( 383 ) " Maximum limits for pesticids residues in agricultural food 
products – part 2 ".  
2.11 GSO ( 839 ) " Food packages – Part 1 : General requirements ".    
2.12 GSO ( 841 ) " Maximum limits of omycotoxins permitted in foods and animal 
seeds – Aflatoxins ".  
2.13   GSO ( 988 ) " Limits of radioactivity l evels permitted in foodstuffs – Part 1 ".   
2.143 GSO  (1016 ) " Microbiological criteria for foodstuffs – Part 1  ".  
2.15 GSO / CAC/MRL 2 "  Maximum Residue Limits for Veterinary Drugs in Food  ". 
2.16  GSO…. " Cheese ".  
2.17 GSO / CAC/ RCP 57 "  Code of hygienic practice for milk and milk products  ". 
 
3.  Definitions :  
 
 In addition to cheese definition as it mentioned in item ( 2.16 ) the following 
definition is used :  
 
Brie cheese :  
Is a food product with  soft surface ripened  ready for direct consumption , primarily 
white mould ripened cheese which has a shape of a flat cylinder or sectors thereof. 
Conformity with to the Gulf standard mentioned in item ( 2.1 6 ). The ripening 
procedure to develop flavour and body characteristics  is normally from 10 days at    
10–16° 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.  
 
 
 GSO      /2009المواصفة القياسية الخليجية
          
 
3 4. Requirements :  
 
The following requirements shall be met the following :  
 
4.1  It shall be produced  and processed  according to the hygienic standards and 
regulations mentioned in the Gulf standards given in ( 2.2 ) ( 2.17 ) . 
 
4.2   Cows’ milk or buffaloes’ milk, or their mixtures, and products obtained from 
these milks , provided that it must be comply with Gulf stand ard concerned to each . 
 
4.3  The body  of cheese  has a  near white through to light yellow colour and a soft -
textured (when thumbs -pressed), but not crumbly texture,  ripened from the surface to 
the center of the cheese.  
 
4.4  Gas holes are generally absent,  but few openings and  splits are acceptable.  
 
4.5  The product shall be free from big products and its derivatives . 
 
4.6 The product shall be free from impurities and insects  or parts of them or any 
foreign matter . 
 
4.7  A rind is to be developed that is soft and entirely covered with white mould but 
may have  red, brownish or orange coloured spots.  
 
4.8  Whole cheese may be cut or formed into sectors prior to or after the  mould 
development.  
 
4.9  The following ingredients are permitted  to use in the production : 
4.9.1 Starter cultures of harmless lactic acid and/ or flavour producing bacteria and 
cultures of other harmless micro -organisms, including Geotrichum candidum , 
Brevibacterium linens , and yeast;  
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: 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 
necessary as  governed by Good Manufacturing Practice  
 
4.10 The composition of the product must be comp ly to table ( 1 )  
 
 
 
 
 
 
 
 
 
 GSO      /2009المواصفة القياسية الخليجية
          
 
4  
Table ( 1 )  
Composition of  Brie cheese  
 
Reference level 
( m/m ) Maximum content  
( m/m ) Minimum content 
( m/m )  Milk constituent 
45% to 55%  Not restricted 40% Milkfat in dry matter:
Depending on the fat in dry matter content, according to the following : Dry matter: 
Corresponding minimum dry matter content  
 ( m / m )Fat in dry matter content (m/m):
24 Equal to or above 40% but less than 45%: 
24 Equal to or above 45% but less than 55%: 
24 Equal to or above 55% but less than 60%: 
15 Equal to or above 60%  
 
4.11  The maximum height for the brie cheese must be approximately 5 cm and the 
Weight of the  Whole cheese must be  approximately  500 g to 3 500 g.  
 
4.12  Rind formation and maturation (proteolysis) from the surface to the centre is 
predominantly caused by  Penicillium candidium  and/or Penicillium camembertii  and 
Penicillium caseicolum .  
 
4.13  Food additives :   
Those food additives listed in table ( 2 ) used and only within the functions and limits 
specified  
 
 
Table ( 2 )  
Food additive that are permitted to u se 
 
Justified use Additive functional class  
Surfaces / rind treatment Cheese mass 
- X1 Colours 
- X Acidity regulators  
 
1 Only to obtain the colour characteristics, as described in Section 3.  
X The use of additives belonging to the class is technologically justified.  
– The use of additives belonging to the class is not technologically justified. GSO      /2009المواصفة القياسية الخليجية
          
 
5  
 
INS no.  Name of additive  Maximum level  
Colours  
160a(i)  beta-Carotene (synthetic)   
 
35 mg/kg  
singly or in combination  
 160a(iii)  beta-Carotene (Blakeslea trispora)  
160e  beta-apo-8’-Carotenal  
160f beta-apo-8’-Carotenoic acid, methyl or 
ethyl esters  
160a(ii)  Carotenes, vegetable  600 mg/kg  
 
160b(ii)  Annatto extracts – norbixin based  25 mg/kg  
Acidity regulators  
575 Glucono delta -lactone  Limited by GMP  
 
 
 
4.14  The maximum limits for pesticids residues in agricultural food products  shall be 
as given in the Gulf standard mentioned in ( 2.10 ). 
4.15   The maximum limits of omycotoxins permitted  shall be as given in the Gulf 
standard mentioned in ( 2.12 ). 
4.16  The radiation limits shall be as given in the Gulf standard mentioned in (  2.13 ) . 
 
 4.17 The microbiological limits for cheese shall be as given in the Gulf standard 
mentioned in ( 2.14 ). 
 
4.18   The Maximum Residue Limits for Veterinary Drugs in Food  shall be as given 
in the Gulf standard mentioned in  (  2.15 ) . 
 
 
5. Sampling :  
Samples shall be taken according to the Gulf standard mentioned in ( 2. 9 ). 
 
 
6. Methods of  the test  
Meth ods of the test  shall be according to the Gulf standards mentioned in ( 2.6 ) and    
( 2.7 ). 
 
 
7. Packaging, translation and storage :  
7.1 The product shall be packaged in suitable hygienic tightly closed containers to 
protect it from contamination and spoilage accordance with the Gulf standard 
mentioned in ( 2. 11 ). 
 
7.2 The product must be translation and storage accordance with the Gulf standard 
mentioned in ( 2. 8 ). GSO      /2009المواصفة القياسية الخليجية
          
 
6  
 
8. Labelling :  
Without prejudice to what is stated in the Gulf standards mentioned in ( 2.1 ) and        
(  2.5 ), the following information shall be labelled on the product in packages or in 
bulks : 
8.1 Name  of the product.  
8.2 Fat content  and the product type of fat content. . 
8.3 Country of origin . 
8.4 Source of rennet.  
8.5   If the product is processing from dry or concentrated milk, the name of the 
product must be written with clear font and in the same size of the production 
name ( processed from dry or concentrated milk ).  
8.6    The expiration dates shall be declared on t he label of the package in an uncoded  
         manner [Day -Month -Year ] for food products as it mentioned in item ( 2.5 ).