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GSO 832:2021
GSO - Cover page
تقديم
Foreword
1 SCOPE
2 COMPLEMENTARY References
3 DESCRIPTION
4 ESSENTIAL COMPOSITION AND QUALITY FACTORS
5 FOOD ADDITIVES
6 CONTAMINANTS
7 HYGIENE
8 LABELLING
9 Methods OF SAMPLING AND ANALYSIS
GSO 832:2021
لائحة فنية خليجية
مواصفة جبن القشدة
Gulf Technical Regulation
Standard of cream cheese
ICS:
67.100


Contents Page

تقديم

هيئة التقييس لدول مجلس التعاون لدول الخليج العربية هيئة إقليمية تضم في عضويتها أجهزة التقييس الوطنية في الدول الأعضاء ، ومن مهام الهيئة إعداد المواصفات القياسية واللوائح الفنية الخليجية بواسطة لجان فنية متخصصة.
قررت اللجنة الوزارية لهيئة التقييس لدول مجلس التعاون لدول الخليج العربية في الاجتماع الـ (2) بتاريخ 1442/11/21 هـ ،الموافق 2021/07/01م اعتماد تحديث ترجمة اللائحة الفنية الخليجية رقم GSO 832:2021 وعنوانها "مواصفة جبن القشدة" إلى اللغة الانجليزية التي تم دراستها ضمن برنامج عمل اللجنة الفنية الخليجية للمواصفات الغذائية والزراعية (TC05) المدرجة في خطة دولة الكويت . ويعتبر النص العربي هو المرجع الأساس في حال وجود اختلاف بين النصين. على أن تلغي وتحل محل اللائحة الفنية رقم GSO 832:2010 .

Foreword

GCC Standardization Organization (GSO) is a regional organization which consists of the national standardization bodies of GCC member states. One of GSO main functions is to issue gulf standards and technical regulations through specialized technical committees.
GSO Ministerial Committee in its meeting number (2) held on 21/11/1442 H, which corresponds to 01/07/2021, has approved the update of the translation of Gulf Technical Regulation GSO 832:2021 titled "Standard of cream cheese" in English language which was studied through the technical program of GSO Technical Committee for Food and Agricultural Products (TC05) in KUWAIT schedule . (Arabic) text is considered the official text in case of any conflicts between the two. This document will cancel and replace the Gulf Technical Regulation GSO 832:2010.

Gulf Technical Regulation GSO 832:2021
Standard of cream cheese

1 SCOPE

This Standard applies to Cream Cheese intended for direct consumption or for further processing in conformity with the description in Section 3 of this Standard.
In some countries, the term “cream cheese” is used to designate cheeses, such as high fat ripened hard cheese, that do not conform to the description in Section 3. This Standard does not apply to such cheeses.

2 COMPLEMENTARY References

2.1
GSO 9Labeling of prepackaged food stuffs
2.2
GSO 21Hygienic regulations for food plants and their personnel
2.3
GSO 150Expiration dates for food products
2.4
GSO 168REQUIREMENTS OF STORAGE FACILITIES FOR DRY AND CANNED FOODSTUFFS
2.5
GSO 171METHODS FOR THE CHEMICAL ANALYSIS OF CHEESE
2.6
GSO 179METHODS OF MICROBIOLOGICAL EXAMINATION OF CHEESE
2.7
GSO 323General requirements for transportation and storage of chilled and frozen foods.
2.8
GSO 382Maximum limits for pesticide residues in agricultural food products
2.9
GSO 569Methods for sampling milk and milk products.
2.10
GSO 839 “Food Packages - Part 1: General Requirements”
2.11
GSO 988 “Limits Of Radionativity Levels Permitted In Foods Stuff Part – 1”
2.12
GSO 998 “METHOD FOR DETECTION OF PERMISSIBLE RADIONUCLIDES LIMITS IN FOOD PART 1: GAMMA SPECTROMETRY ANALYSIS A – Cs – 134, Cs – 137””
2.13
GSO 1016 “Microbiological Criteria for Foodstuffs”
2.14
GSO 1863 “Food packages - Part 2: ‎Plastic package - General ‎requirements”
2.15
GSO/CAC 193 “General Standard for contaminants & toxins in food”
2.16
GSO 2481 “Maximum Residues Limits (Mrls) of Veterinary Drugs In Food”
2.17
GSO 2000 “Standard of Cheese”
2.18
GSO 2214 “Code of hygienic practice for milk and milk products”
2.19
GSO 2500 “Additives Permitted for Use in Food Stuffs”

3 DESCRIPTION

Cream Cheese
is a soft, spreadable, unripened and rindless 1
1 The cheese has been kept in such a way that no rind is developed (a “rindless” cheese).
cheese .The cheese has a near white through to light yellow colour. The texture is spreadable and smooth to slightly flaky and without holes, and the cheese spreads and mixes readily with other foods

1 The cheese has been kept in such a way that no rind is developed (a “rindless” cheese).