هيئة التقييس لذول مجلس التعبون لذول الخليج العربية 
GCC STANDARDIZATION ORGANIZATION (GSO) 
 
 
 
مشروعوهبئي 
 
 
 
GSO 5/ FDS/336:2009 (E)  
 
 
 
جبه الشذر
Cheddar cheese
 
 
 
 
 
 
 
 
إعذاد 
انهجُت انفُيت انخهيجيت نقطبع انًُخجبث انغزائيت وانضساعيت 
 
 
هزِ انىثيقت يششوع نًىاصفت قيبسيت خهيجيت حى حىصيعهب لإبذاء انشأي وانًهحىظبث بشأَهب، نزنك فإَهب عشضت 
نهخغييش وانخبذيم، ولا يجىص انشجىع إنيهب كًىاصفت قيبسيت خهيجيت إلا بعذ اعخًبدهب يٍ يجهس إداسة انهيئت.                                                           
 
سقى انخصُيف انذوني: 67.100.30  
 
   
 
 
 
 
 
 
 
Cheddar cheese  جبه الشذر 
 
 
 
 
 
 
 
 
 
 
Date of approval: تبريخ الاعتمبد 
Legal status: صفة الإصذار 
 
 
 
 
 
 
 
 
 
 
  
 GSO  336:2009  
GSO  336:2009  GSO STANDARD 
تقذيم 
هيئةت انخقيةيس نةةذول يجهةس انخعةةبوٌ نةذول انخهةةي  انعشبيةت      هيئةةت إقهيًيةت حفةةى فةي عفةةىيخهب اوجهةضة انى ُيةةت    
نهًىاصفبث وانًقبييس في دول انخهي  انعشبيت ، ويٍ يهبو انهيئت إعذاد انًىاصفبث انقيبسيت انخهيجيت بىاسةطت  
نجبٌ فُيت يخخصصت . 
 
وقذ قبيج هيئت انخقييس نذول يجهس انخعبوٌ نذول انخهي  انعشبيت ضًٍ بشَبي  عًم انهجُت انفُيت سقى 5 
"انهجُت انفُيت انخهيجيت نقطبع يىاصفبث انًُخجبث انغزائيت وانضساعيت" بخحذيث انًىاصفت انقيبسيت انخهيجيت 
سقى 336/1994 "جبٍ انشذس". وقبيج (يًهكت انبحشيٍ) بإعذاد يششوع هزِ انًىاصفت.  
   
وقذ اعخًذث هزِ انًىاصفت كًىاصفت ( قيبسيت / لائحت فُيت) خهيجيت ورنك في اجخًبع يجهس إداسة انهيئةت سقةى    
(          ) ، انزي عقذ بخبسيخ      /      /      هـ ، انًىافق      /      /      و. 
 
Foreword 
Standardization Organization for GCC (GSO) is a regional Organization which consists of the 
National Standards Bodies of GCC member Sta tes. 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: " Gulf technical committee for Food 
& Agricultural standards " has upda ted Gulf Standard No. : 336/1994  "Cheddar cheese ". The 
Draft Standard has been prepared by (Kingdom of Bahrain)  
 
This standard has been approved as Gulf (Standard / Technical Regulation) by GSO Board of 
Directors  in its meeting No..../....  …….held on    /     /   /  H ,  /    /   G   GSO  336:2009  
GSO  336:2009  GSO STANDARD 
1Cheddar 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 Per iods of 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 of pesticide residues in agri cultural and food 
products – Part 1”  
2/9 GSO 569 “Methods of Sampling Milk and Milk Products”  
2/10   GSO 839  “Food packages – Part 1: General requirements”  
2/11 GSO 988 “Limits of radioactivity levels permitted in foodstuffs – Part 1”  
2/12   GSO 998  “Metho d for detection of permissible radionuclides limits in 
food” 
2/13 GSO 1016 “Microbiological Criteria of Food Products – Part 1”  
2/14   GSO “General standard for cheese”1 
 
3 Definitions : 
 
Cheddar cheese : Cheddar is a ripened hard cheese in conformity with GSO 
standard mentioned in 2/14 . 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.  
 
 
 
 
                                                           
1Will be approved by GSO in the future.   GSO  336:2009  
GSO  336:2009  GSO STANDARD 
2For Cheddar ready for consumption, the ripeni ng procedure to develop flavour 
and body characteristics is  normally from 5 weeks at 7 –15 °C depending on the 
extent of maturity required. A lternative 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.  
 
4 Requireme nts: 
 
The following requirements shall be met in cheddar cheese:  
 
4/1 The product shall be completely free from pig products or their derivatives.  
 
4/2 Appearance shall be smooth.  The product may be coated with wax or plastic  
and shall be free from the d efects of waxing.  
 
4/3 Texture shall be firm, with a few mechanical openings and gas holes shall be 
absent.  
 
4/4 The product shall be processed in hygienic conditions in accordance with 
GSO standard mentioned in 2 /2. 
4/5 The substances used in its manufact uring shall comply with the relevant 
GSO standards.  
4/6 Its colour shall be uniform and range from near white or ivory through to 
light yellow or orange colour . 
4/7 The product shall be free from fats except milk fat.  
4/8 The following substances may be ad ded during cheese making:  
4/8/1  Starter c ultures of harmless lactic acid and/or flavour producing 
bacteria and cultures of other harmless microorganisms . 
4/8/2 Rennet or other safe and suitable coagulating  enzymes.  
4/8/3 Sodium chloride and potassium chlo ride as a salt substitute . 
4/8/4 Potable water . 
4/8/5      Safe and suitable enzymes to enhance the ripening process.  
 
4/8/6      Safe and suitable processing aids.  
  GSO  336:2009  
GSO  336:2009  GSO STANDARD 
34/8/7   Rice, corn and potato flours and starches: Notwithstanding the 
provisions in GSO s tandard mentioned in 2 /14, 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, taking into account  any use of the anti -caking 
agents listed in 4 /13. 
 
4/9  The pesticide residu al level  in cheddar cheese shall comply with GSO 
standard mentioned in 2 /8. 
4/10 The microbiological criteria of micro -organisms in chedd ar cheese shall 
comply with GSO standard mentioned in 2. 13. 
4/11 The radioactivity levels in cheddar cheese shall comply with GSO standard 
mentioned in 2. 11. 
4/12 The product composition shall be as follows:  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  GSO  336:2009  
GSO  336:2009  GSO STANDARD 
4Milk 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  
matt er 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% 
 
 
4/13 Only those  additives are used within the functions and limits specified . 
 
 
 
 
 
 
 
 
 
 
 
  GSO  336:2009  
GSO  336:2009  GSO STANDARD 
5Additive functional 
class:  
 Justified use  
Cheese mass  Surface/rind treatment  
Colours:  X2 - 
Bleaching agents:  - - 
Acids:  - - 
Acidity regulators:  X - 
Stabilizers:  - - 
Thickene rs: - - 
Emulsifiers:  
 - - 
Antioxidants:  
 - - 
Preservatives:  
 X X 
Foaming agents:  
 - - 
Anti–caking agents:  
 - X3 
 
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  300 mg/kg  
140 Chlorophyll  Limited by GMP  
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 
ester  
160a(ii)  beta-Carotenes, 
vegetable  600 mg/kg  
160b(ii)  Annatto extracts – 
norbixin -based  25 mg/kg  
                                                           
2Only to obtain the colour characteristics, as described in Section 3.  
 
3For the surface of sliced, cut, shredded or grated cheese, only.   GSO  336:2009  
GSO  336:2009  GSO STANDARD 
6Preservatives  
1105  Lysozyme  Limited by GMP  
200 Sorbic acid  1 000 mg/kg ba sed on 
sorbic acid.  
Surface Treatment only  201 Sodium sorbate  
202 Potassium sorbate  
203 Calcium sorbate  
234 Nisin  12.5 mg/kg  
235 
 Pimaricin (Natamycin)  
 2 mg/dm2 Not present at 
a depth of 5 mm. Surface 
Treatment only  
251 Sodium nitrate  
 37 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 carbonate  Limited by GMP  
504 (i)  Magnesium carbonate  Limited by GMP  
575 Glucono delta -lactone  Limited by GMP  
Anticaking agents  
460(i)  Microcrystalline 
cellulose  Limited by GMP  
460(ii)  Powdered cellulose  Limited by GMP  
551 Silicon dioxide, 
amorphous  10 000 mg/kg  
Singly or in combinatio n 
Silicates calculated as 
silicon dioxide  
 552 Calcium silicate  
553(i)  Magnesium silicate  
553(iii)  Talc 
554 Sodium aluminosilicate  
556 
 Calcium aluminium 
silicate  
559 
 Aluminium silicate  
 
5 Sampling : 
 
Samples for testi ng shall be drawn accordi ng to  GSO standard mentioned in 2 /9.  GSO  336:2009  
GSO  336:2009  GSO STANDARD 
76 Methods of test : 
 
The samples shall be analysed by the methods of analysis as specified in 2/ 5, 
2/6, 2/12. 
7 Packaging : 
 
The following shall be observed in packaging:  
7/1 Materials used for wrapping or packaging the c heese shall not affect 
consumer’s health or impart any contamination to the product.  
7/2 The packages shall be clean and tightly closed by automatic wrapping 
under vacuum or with gas flushing.  
7/3  The product packaging shall be according to  GSO standard mentioned in 
2/10. 
8 Marking : 
 
Without prejudice to what is stated in the Gulf standard mentioned in 2/1 and 
2/3, the following shall be included in the label:  
 
8/1 Name of the product.  
8/2 Milk fat percentage.  
8/3 Trade name or brand name.  
8/4 Name and address of the manufacturer or packer.  
8/5 Batch number.  
8/6 Net mass.  
8/7 Producing country.  
8/8 Food additives used.  
8/9 Production and expiration dates.  
 
9 Transport and storage:  
 
The following shall be observed in transportation and storage:  
9/1 The product shall be transported in clean and dry transportation medium 
and has not been used in transporting poisonous or toxic matter in 
accord ance to GSO standard mentioned in 2 /7. 
9/2 The product shall be stored in stores with good ventilation, aw ay from 
high-temperature sources , humidaty  and insects .  GSO  336:2009  
GSO  336:2009  GSO STANDARD 
89/3 The store shall be according to GSO standard mentioned in 2/7 . 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  GSO  336:2009  
GSO  336:2009  GSO STANDARD 
9Reference: 
GSO  336/1994 “Cheddar cheese”  
CODEX Stan 263 -1966, Rev. 2007, Amd. 2008 “Codex standard for chedd ar”