The GCC Standardization Organization   (GSO)  
 
 
 
 
Project:  Final  
 
GSO 05/FDS/CAC A -6:2008  
CAC A -6-1978 (Rev.2:2006)  
 
 
 
General Standard for Cheese  
19/11/ 2008  
 
Prepared by:  
 
The Gulf Technical Committee for the Food and 
Agricultural  
Products Specifications S ector  
 
 
 
 
 
 
 
 
This document is a project for a GCC Standard Regulation  that is 
distributed to express  the notes and opinions herein; it is therefore 
subject to amendments and modifications , and  may not be viewed or 
considered as a GCC Standard Regulation unless otherwise accredited 
by the G SO Board  of Directors .  
 Gulf Standardization Regulation   GSO 0000/2008  
 
 
 2  
 
 
 
 
Foreword 
 
 
The GCC Standardization Organization (GSO) is a regional organi sation 
which consists of the National Standards Bodies of GCC member states . 
One of the main functions  of the GSO  is to issue Gulf 
Standards/Technical regulations through speciali sed technical 
committees (TCs).  
  
Through the technical program of committee TC No 5 “Technical 
Committee for Sector of Foods and Agriculture Products ,” the GSO  has 
prepared “General Standard f or Cheese”. The Draft Standard has been 
prepared by the State of Kuwait .  
 
The Draft Standard has been prepared based on relevant ADMO, 
International and National foreign standards and references.  
 
This Standard was  approved as a Gulf (Standard/Technical Regulation) 
by the GSO Board of Directors in its meeting No (           ) held on   
      /       /                     H,      /         /         .  
 
 
 
 
 
 
 
 
 
 
 
 
 
 Gulf Standardization Regulation   GSO 0000/2008  
 
 
 3  
 
 
 
 
General Standard for Cheese  
 
 
1- Scope  
This regulation shall cover  all types of cheese , whether  prepared for 
human consumption  or for additional manufacturing purposes as per 
the definitions stipulated  in Article (3). Regarding the regulations 
related to different types of cheese or a varied  group of cheese that 
consist s of more specific arti cles tha n those  stated in this regulation , the 
specific regulations of the said cheeses are accredited thereafter .  
 
2. Supplementary References  
2.1 GSO (9):  Item Cards for Packed Food stuffs . 
2.2 GSO 569:  Milk and Derivatives – Methods of Sample   
   Extraction . 
2.3 GSO 171:  Chemical Examination of Cheese . 
2.4 GSO 21:  Health Conditions of Food Factories and Staff.  
2.5  Gulf Standard  Regulation  accredited by the 
Organization pertinent to “Health Conditions to 
Produce and Manufacture Food stuffs .”  
2.6 GSO (323):  General Conditions to Transport and Store Chilled and 
Frozen Foods.  
2.7 GSO (1061):  Microbiological Limits of Goods and Foods – Part 1.  
2.8 GSO (988):  Limits of Permitted Radioactive Agents in Food stuffs . 
2.9 GSO (20):  Methods to detect Contaminant  Minerals in 
Food stuffs .  
2.10  GSO (23):  Colo uring of Food stuffs.  
2.11  GSO (841):  Permitted Maximum Limits of Microt oxins in Food  
and Fodder.  
2.12  GSO (383):  Limits of Permitted Pesticide Residue in Food and 
Agricultural Products  – Part II.  
2.13  GSO (83 9): Food stuff Containers Part 1 – General Conditions.  Gulf Standardization Regulation   GSO 0000/2008  
 
 
 4 2.14  Gulf Standard Regulation accredited by the 
Organization pertinent to “Round and machine sealed 
containers  used in packing foodstuffs. ”  
 
 
 
 
3- Definitions  
3.1 Soft ripened  and unripened  cheese that  is half dry or dry, which 
could be covered, while the protein percentage to casein  is the same as 
that in milk which is extracted from the following processes:  
- complete or partial cheesing of milk proteins, or skimmed milk, semi -
skimmed milk, cream, cr eam essence, or sour milk, or any mixture of the 
aforementioned through thrombus or any other adequate cheesing 
agents, followed by partial filtering of the cheese  resulting in a serum  
that produces a visible increase in the cheese protein content, than in  
the milk mixture.  
 
3.1.1 Ripened Cheese: Cheese that is not fit for consumption 
immediately after manufacturing, and must be stored at a particular 
temperature for a period of time under  specific manufacturing 
conditions that yield biophysical characteris tics distinguishing it from 
other types of cheese.  
 
3.1.2 Mould -ripened Cheese: This refers to a  type of ripened cheese 
acquired originally through the growth of specific types of mould s 
within or on the  surface of the  cheese.  
 
3.1.3 Unripened Cheese: This encompasses fresh cheese ready for 
consumption immediately after manufacturing.  
 
 
4. Basic Components and Quality Agents  
4.1 Raw Material : 
Milk and dairy products.  
 
4.2 Permitted Components  
4.2.1  Harmless Lactic Acid Bacteria as initiator and/or bacte ria in 
addition to flavouring enzymes.  Gulf Standardization Regulation   GSO 0000/2008  
 
 
 5 4.2.2  Safe and appropriate enzymes.  
4.2.3  Sodium Chloride (table salt)  
4.2.4  Fresh water  
 
5. Additives  
The a dditives prescribed in Table (1) are permitted, as well as all other 
additives prescribed in every standar d regulation as per cheese types.  
 
5.1 Unripened Cheese  
Additives are introduced according to the CODEX specifications 
pertinent to unripened cheese, including fresh cheese.  
 
5.2 Cheese in Saline Solution  
Additives are introduced according to the CODEX specifications 
pertinent to cheese s stored  in saline solution No (CAC 208/1999).  
 
5.3 Ripened Cheese (Inclu ding  Mould -ripened Cheese)  
The following additives are  permitted in ripened and mould -ripened 
cheeses, according to the limits prescribed in Table ( 1). Food additives 
are also added as per each standard regulation pertinent to  ripened and 
mould -ripened cheeses.  
 
Table (1) – Permitted Food Additives in Cheese s 
 
International 
No Additive Substance Name  Maximum Limit  
    Colo urs 
E 100  Carcuim  Accordi ng to Good Production  
E 101  Riboflavins  15 Mlg/Kg  
E 120  (for red marbled cheese rind) Carmines  25 Mlg/Kg  
E 140  Chlorophylls (for green marbled cheeses only)  600 Mlg/Kg  
E 141  Copper chlorophylls  10 Mlg/kg (Kabksins Flame)  
E 160a (i)  b-Carotene (syn thetic)  25 Mlg/kg  
E 160a (ii)  Carotene (natural extracts)  50 Mlg/kg  
:Annatto extracts  
Natural colo ur  According to Good Production  
Orange colo ur  35 Mlg/kg   
E 160b  
Deep orange colour 35 Mlg/kg  
E 160c  Paprika oleoresins  According to Good Production  
E 160e  b-apo -Carotenal  35 Mlg/kg  Gulf Standardization Regulation   GSO 0000/2008  
 
 
 6 E 160 F  b-apo 8 -Cartonic Acid, Methyl Aster or Ethel  35 Mlg/kg  
E 162  Beet root  Red  
E 171  Titanium Dioxide  According to Good Production  
Acidity Regulators  
E 170  Calcium Carbonates  
E 504  Magnesium Carbonates  
E 575  Glucono delta -lactone   
According to Good Production  
Preservatives  
E 200  Sorbic Acid  
E 201  Sodium Sorbate  
E 202  Potassium Sorbate  
E 203  Calcium Sorbate   
3,000 Mlg/kg (unilateral ly or 
collective ly expressed as 
Sorbic Acid  
E 234  Nisin  12.5 Mlg/K g 
E 239  Hexamethylene Tetramine (Provolone Only)  25 Mlg/kg ( Formaldehyde)  
E 251   Sodium Nitrate  
E 252  Potassium Nitrate   
50 Mlg/kg (Sodium Nitrate)  
E 280  Propionic Acid  
E 281   Sodium Propionate  
E 282   Calcium Propi onate   
3000 Mlg/kg (Propionic Acid)  
E 1105  Lysozyme  According to Good Production  
Cheese Rind Treatment Only  
E 200  Sorbic Acid  
E 202  Potassium Sorbate  
E 203  Calcium Sorbate  1 gm/kg (unilateral or 
collective ly expressed as 
Sorbic Acid)  
 
E 235  Pimaricin (natamycin)  2 Mlg/1 squa red dosimeter 
from the crust, and not 
present at a depth of 5 mm  
Various  Additives  
E 508  Potassium Chloride  According to Good Production  
 
The following anti -caking agents are added in cases of sliced, cut, spread  
and husked cheeses : 
 
Anti -caking Agen t 
460  Cellulose  According to Good Production  
551  Silicon Dioxide, amorphous  
552  Calcium silicates  
553  Magnesium silicates  
554  Sodium Aluminosilicate  
555  Potassium Aluminosilicate   
556  Calcium Alumin ium Silicate  
559  Alumin ium Silicate   
 
10 g/kg unilateral or 
collective ly expressed as 
Carbon Dioxide  Gulf Standardization Regulation   GSO 0000/2008  
 
 
 7 560  Potassium Silicate  
Preservatives  
200  Sorbic Acid  
202  Potassium Sorbate  
203  Calcium Sorbate  1 g/kg unilateral or 
collective ly expressed as 
Sorbic Acid  
 
6. Pollutants  
6.1 Heavy M inerals  
Heavy contaminant  minerals should not exceed the maximum permitted 
limits of the Gulf Standard Regulation prescribed in sub -paragraph 15.2.  
 
6.2 Pesticide  Residues  
Pesticide residues should not exceed the maximum permitted limit of 
the Gulf Standa rd Regulation prescribed in sub -paragraph 12.2.  
 
7. Health Conditions  
Such conditions m ust comply with the health terms and conditions of 
the Gulf Standard Regulation prescribed in sub -paragraphs 4.2 and 5.2.  
 
8. Microbiological Limits  
Microbiological li mits must correspond to the Gulf Standard Regulation 
prescribed in sub -paragraph 7.2.  
 
9. Radioactive Limits  
Radioactive limits must correspond to the Gulf Standard Regulation 
prescribed in sub -paragraph 8.2.  
 
10. Micro Toxins  
Micro toxin deposits must c orrespond to the Gulf Standard Regulation 
prescribed in sub -paragraph 11.2.  
 
11. Data Card  
Without prejudice  to recitals of the Gulf Standard Regulation prescribed 
in sub -paragraph 1.2, the following should be clearly stated on 
containers:  
 
11.1 Product N ame  
The product name must be “cheese” ; for packed -type  cheese , it is also 
permitted not to insert  the word “cheese” , i.e. “Cheddar” instead of Gulf Standardization Regulation   GSO 0000/2008  
 
 
 8 “Cheddar Cheese”. Cheese names are classified according to the 
following table, and according to features of hard ness and ripening:  
 
 
Classification According to Ripening Features, Classification 
According to Hardness Features  
 
Second Part of the Cheese Name:  
Hardness Features  First Part of the Cheese 
Name: Ripening 
Features  Description  MFFB  
Ripened  Very Dry  51 > 
Mould -ripened  Dry  49-56 
Unripened/Fresh  Semi Dry  54-69 
In Saline Solution  Soft  67 < 
 
Moisture in Fat Free Base ( MFFB ):  
the actual moisture  percentage in the fa t free base =  
moisture  weight in cheese  
 -------------------------------------  × 100  
Cheese Total Weight - Fat Weight in Cheese  
 
11.2 Milk Fat Content  
The milk  fat content must be clear ly stated  and specified as either 1% 
according to weight, 2% for fat in the dry weight, or 3% for each gram 
per share according to the volume prescribed i n the card, provided the 
number of shares is stated . Additionally, the following terms may be 
used:  
 
High Fat  If the fat content in the dry substance exceeds or is equivalent 
to 60%  
Full Fat  If the fat content in the dry substance exceeds or is equivalen t 
to 45% and less than 60%  
Half Fat  If the fat content in the dry substance exceeds or is equivalent 
to 25% and less than 45%  
Semi Skimmed  If the fat content in the dry substance exceeds or is equivalent 
to 10% and less than 25%  
Fat Free  If the fat cont ent in the dry substance is less than 10%  
 
12. Sample Extracting  Gulf Standardization Regulation   GSO 0000/2008  
 
 
 9 All samples are extracted according to the Gulf Standard Regulation 
prescribed in sub -paragraph 2.2.  
 
 
13. Testing Methods  
The extracted sample undergoes all the necessary tests , in accorda nce 
with the abovementioned paragraph 12, to determine the conformity  of 
the product  with the se standard regulation r equirements, and as stated 
in sub -paragraph s 3.2 and 9.2  of the Gulf Standard Regulations .   
 
Technical Terminology  
 
Ripened  
Unripened  
Moul d-ripened  
Cheese Rind  
Rindless Cheese  
Cheese Surface  
Cheese Coating   
 
References  
Codex General Standard for Cheese (CAC A -6-1978, Rev.1 -1 1999, 
Amended 2006)  Gulf Standardization Regulation   GSO 0000/2008  
 
 
 10  
Appendix (1)  
 
Cheese Rind  
Developments occur d uring the process of ripening the mo ulds of yeas ty 
material , from which cheeses are made under  normal conditions , or 
where  the  moisture  and climate are controlled, to the external 
surroundings of cheese that are similar to a semi -sealed crust  that is 
coated with a less moist membrane called the ‘ rind’, which is normally 
made of the same components of the internal cheese . However , in many 
cases the addi tion of  salt  causes the formation of the rind. Moreover, 
impacts of salt as one of the rind components in addition to oxygen, 
dryness, and other interactio ns cause the rind to alter its features, and  
to differ from the internal material of cheese in addition to acquiring a 
more bitter flavour .  
During or after cheese  ripening, the rind is treated from the inside, or 
naturally provide d with a transplanted tis sue, as required,  akin to 
penicillin particles or bacterial enzymes. The outcome would be a loose 
layer that becomes part of the rind.  
 
Rindless Cheese  
This type of cheese  ripen s using an assisting membrane, whereby no 
changes are inflicted on the extern al part, nor does it form a rind that is 
less moist despite the fact that light may cause some variations to the 
internal layer.  
 
Cheese Surface  
This refers to  the external surface of a cheese or parts thereof , whether 
in slices or husked. It also refers to the external surface of all cheeses 
regardless of whether there is  a rind  or not .  
 
Cheese Coating  
Cheeses may be coated before, during or after the ripening process. The 
cheese is coat ed once it has ripen ed in order  to regulat e the l evel of 
moisture  and to protect the cheese from any micro -organisms.  
Applying a coating after ripening protect s the  cheese from bacteria or 
any other pollutants, and preserve s it from damage during transport 
and distribution . It may also be coated  to give it a specific ext ernal 
shape.  Gulf Standardization Regulation   GSO 0000/2008  
 
 
 11 Coating and rind can be easily differentiated, as the latter is made from a 
completely different material than cheese, and is normally easy to 
remove by scratching , peeling or brush ing.  
 
Cheese may be coated with the following:  
- A Polyvinyl  acetate membrane which  is made of acid salt and 
other manufactured materials or natural components that assist 
in regulating the moisture level at ripening, and to protect the 
cheese from microscopic organisms.  
- A layer comprising  wax, paraffin, or plastic  that is moisture proof, 
to protect the cheese after ripening from micro -organisms, or 
damage during transport and distribution.