GCC STANDARDIZATION ORGANIZATION ( GSO )  
 
 
 
 
 
 
  
 
 
 
GSO5/  DS / …….. : 2009  
 
 
 
Cottage  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  "  Cottage  
cheese " the draft standard has been prepared by the state of Qatar. The dra ft 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 Cottage  cheese  
 
1. Scope :  
 
This Gulf Standard applies to cottage  cheese  intended for direct human consumption 
or for further processing in conformity with the description in this Standard . 
 
 
2. Complementary standards :  
 
2.1   GSO ( 9 )  " Labelling of prepackaged foodstuffs ".  
 
2.2   GSO ( 21 ) " Hygienic regulations for food plants and their personal".  
 
2.3   GSO ( 150 ) " Expiration periods at food products  ".  
 
2.4   GSO ( 171 ) " Methods for the chemical analysis of cheese  ".  
 
2.5 GSO ( 179 ) " Methods  of microbiological examination of cheese ". 
 
2.6 GSO ( 323 ) " General requirement for transportation and storage of chilled and         
frozen food ".  
 
2.7   GSO ( 570 ) " Methods for the physical and chemical analysis of milk ". 
 
2.8   GSO ( 839 ) " Food packages – Part 1 : General requirements ".  
 
2.9   GSO ( 988 ) " Limits of radioactivity levels permitted in foodstuffs – Part 1 ".   
 
2.10 GSO  (1016 ) " Microbiological c riteria for foodstuffs – Part 1  ".  
 
2.11 GSO / CAC/MRL 2 "  Maximum Residue Limits for Veterinary Drugs in Food  ". 
 
2.12  GS O …. " Cheese ".  
2.13  GSO …. " Group standard for unripened c heese   including fresh c heese".  
 
 
3.  Definitions :  
 
 Cottage  cheese :  
Cottage c heese is a soft, rindless, unripened cheese  ready for consumption , 
conformity with to the Gulf standard s mentioned in item   ( 2.12  ) and ( 2.13 ).   
 
4. Requirements :  
 
The following requirements shall be met in the product  :  
 
4.1  It shall be produced according to the hygienic standards and regulations 
mentioned in the Gulf standards given in item ( 2.2 ). 
 GSO      /2009المواصفة القياسية الخليجية
          
 
3 4.2   it should be made from c ows’ milk or buffaloes’ milk, or their mixtures, and 
products obtained from these milks , provided  that it must be comply with Gulf 
standard concerned to each . 
 
4.3  The following ingredients are permitted to  be used in the production :  
4.3.1 Starter cultures of harmless lactic acid and/ or flavour producing bacteria and 
cultures of other harmless micr o-organisms  
4.3.2  Rennet or other safe and suitable coagulating enzymes  
4.3.3  Gelatin and starches: These substances can be used in the same function as 
stabilizers, provided they are added only in amounts functionally necessary as 
governed by Goo d Manuf acturing Practice taking into account any use of the 
stabilizers/thickeners listed in table below ; 
4.3.4  Sodium chloride and potassium chloride as a salt substitute;  
4.3.5  Potable water;  
4.3.6  Safe and suitable processing aids;  
 
 
4.4 The body has a near  white colour and a granular texture consisting o f discrete 
individual soft curd granules of relatively uniform size, from approximately 3 –12 mm 
depending on whether small or large type of  curd is desired, and possibly covered 
with a creamy mixture..   
 
4.5  The product shall be free from big products and its derivatives.  
 
4.6 The radiation limits  for the product shall be as given in the Gulf standard 
mentioned in (  2.9 ) . 
 
4.7 The microbiological limits for the product  shall be as given in the Gulf standard 
mentioned in ( 2.10 ).   
 
4.8   The Maximum Residue Limits for Veterinary Drugs in the product shall be as 
given in the Gulf standard mentioned in  (  2.11 ) . 
 
4.9 The composition of the product must be comp ly with table ( 1 )  
 
 
Table ( 1 )  
Composition of  Cottage  cheese  
 
Reference level 
( m/m ) Maximum content  
( m/m ) Minimum content 
( m/m )    Milk constituent 
4% to  5 % Not restricted
 0 Milkfat 
Restricted by the MFFB 18% Fat free dry matter
 
4.10  Food additives :   
Those food additives listed in table ( 2 ) used and only within the functions and limits GSO      /2009المواصفة القياسية الخليجية
          
 
4 specified  
 
 
Table ( 2 )  
Food additive that are permitted to use  
 
Justified use Additive functional class  
Surfaces / rind treatment Cheese mass2 
- - Colours 
- - Bleaching agents 
- X Acids  
- X Acidity regulators  
- X1 Stabilizers  
- - Thickeners  
- - Emulsifiers  
- - Antioxidants  
- X Preservatives  
- - Foming agents  
- - Anti-caking agents  
1 Stabilizers including modified starches may be used in compliance with the definition of milk produ cts and only to the extent 
they are functionally necessary, taking into account any use of gelatine and starches as provided for in section 3.2.  
 
2 Cheese mass includes creaming mixture. 
X  The use of add itives 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  
Preservatives  
000 Sorbic acid    
 
1000  mg/kg  
singly or in combination  
as sorbic acid  
  002 Sodium sorbate 
000 Potassium sorbate 
002 Calcium sorbate 
024 Nisin 12.5 mg / kg  
080 Propionic acid  
 
 
Limited by GMB  082 Sodium propionate 
 080 Calcium propionate GSO      /2009المواصفة القياسية الخليجية
          
 
5 082 Potass' 7' 1 propionate 
Acidity regulators  
 
170 (i)  Calcium carbonate   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Limited by GMB  261( i) Potassium acetate  
ii) )062   Potassium diacetate  
(i) 060 Sodium acetate  
062 Calcium acetate  
203 Sodium lactate  
206 Potassium lactate  
203 Calcium lactate  
(i )230    Sodium hydrogen malate  
(ii )230  SOdiUr -:r 
(i )232  Potass,.'.'n hydrogen malate  
(ii )232 Potassium malate  
352 (ii)  Calcium malate  
500 (i)  Sodium carbonate  
500 (ii)  Sodium hydrogen carbonate  
500(iii)  Sodium sesquicarbonate  
501 (i)  Potassium carbonate  
501 (ii)  Potassium hydrogen carbonate  
504 (i)  Magne, ;m carbonate  
504 (ii)  Magnesium hydrogen carbonate  
575 Glucono -deltaac \one 
333 Potassium gluconate  
338 Calcium gluconate  
Acids  
 
260  Acetic acid   
 
 
Limited by GMB  270 Lactic acid (L -, D- and DL - ) 
296 Malic acid (D L- ) 
330 Citric acid  
338 Orthophosphoric acid  880 mg / kg as phosphorus  GSO      /2009المواصفة القياسية الخليجية
          
 
6 507 HYdrochlo ric acid Limited by GMB  
Stabilizers  
 
 331 (i) Sodium dihydrogen citrate  
 
Limited by GMB  332 (i)  Potassium dihydrogen citrate  
333 Calcium citrates 
339 (i)  Monosodium orthophosphate  
 
 
 
 
 
 
 
 
 
 
 
 
1 300 mg/kg, singly or in 
combination, expressed as 
phosphorus  339 (ii)  Disodium orthophosphate 
339 (iii)  Trisodium orthophosphate 
340 (i)  Monopotassium orthophosphate 
340 (ii)  Dipotassium 
orthophosphate 
341 (i)  Tripotassium orthophosphate 
341 (ii)  Monocalcium 
orthophosphate 
341 (iii)  Dicalcil um orthophosphate  
342 (i)  Tricalcium orthophosphate 
342 (ii)  Monoammonium orthophosphate 
342 (iii)  Diammonium orthophosphate  
343 (ii)  Dimagnesium orthophosphate 
343(iii)  Trimagnesium orthophosphate 
450 (i)  Disodium diphosphate  
 
 
 
 
 
 
 
1 300 mg/kg, singly or in 
combination, expressed as 
phosphorus  450 (iii)  Tetrasodium diphosphate 
450 (v)  Tetrapotassium diphosphate  
450(vi)  Dicalcium diphosphate 
451 (i)  Pentasodium triphosphate 
451 (ii)  Pentapotassium triphosphate 
452 (i)  Sodium p olyphosphate  
452 (ii)  Potassium polyphosphate 
452 (iv)  Calcium polyphosphate 
452(v )  Ammonium polyphosphate 
400 Alginic acid  
 
Limited by GMB  402 Sodium alginate GSO      /2009المواصفة القياسية الخليجية
          
 
7 400 Potassium alginate 
402 Ammonium alginate  
 
Limited by GMB  404 Calciu m aIginate  
403 Propylene glycol alginate 
406 Agar 5000 mg / kg  
403 Carrageenan and its Na, K, NH" 
Ca and Mg sailsindudes 
Furcelleran  
 
 
 
 
 
 
 
 
 
 
Limited by GMB  407 a  Processed Euchema 
seaweed PES 
420 Carob bean gum 
420 Guar gum 
422 Tragacanth gum 
423 Xanthan gum 
426 Karaya gum 
423 T ara gum 
440 Pectin s  
466 Sodium carboxymethyl cellulose 
Stabilizers ( modified starches )  
 
2400 Dextrins, roasted starch   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Limited by GMB  2402 Acid-treated starch  
2400 Alkaline -treated starch  
2402 Bleached starch  
2404 Oxidized starch  
2403 Starches, enzyme -treated  
2420 Monostarch phosphate  
2420 Distarch phosphate  
2422 Phosphated distarch phosphate  
2424 Acety1a .':j distarch phosphate  
2400 Starch acetate  
2400 Acety1ated distarch adipate  
2440 Hydroxypropyl starch  GSO      /2009المواصفة القياسية الخليجية
          
 
8 2440 Hydroxypropyl distarch phosphate  
 
 
 
5. Sampling :  
Samples shall be taken according to the Gulf standard mentioned in ( 2.7 ).  
 
 
6. Methods of  the test  
Methods of the test  shall be according to the Gulf standards mentioned in ( 2.4 ) and    
( 2.5 ) . 
 
 
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 ( 2.8 ).  
 
7.2 The product must be translation and storage accordance with the Gulf  standard 
mentioned in ( 2.6 ).  
 
 
8. Labelling :  
Without prejudice to what is stated in the Gulf standards mentioned in ( 2.1 ) and        
(  2.3 ), the following information shall be labelled on the product in packages or in 
bulks : 
8.1 Name  of the product  ( Cottage cheese ) . 
8.2 Country of origin . 
8.3     Declaration of milkfat content (as a percentage of fat in dry matter  or a 
percentage by mass . 
8.4    Bulk package  : All previous information must be declare and storage conditions.