GSO 2000:2015 General Requirements for Cheese

This standard applies to all cheese products intended for direct consumption or further processing. For individual varieties or groups of cheeses, specific standards that contain more detailed provisions shall take precedence over this general standard where applicable.

Contents

1. The Scope

2. Complementary References

3. Description

4. Essential Composition and Quality Factors

5. Food Additives

6. Contaminants

7. Hygiene

8. Microbiological Limits

9. Radioactivity Limits

10. Mycotoxins

11. Labelling

12. Sampling

13. Methods of Testing