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Gulf Cooperation Council ≠ EDICT OF GOVERNMENT ± In order to promote public education and public safety, equal justice for all, a better informed citizenry, the rule of law, world trade and world peace, this legal document is hereby made available on a noncommercial basis, as it is the right of all humans to know and speak the laws that govern them. GSO 2095 (2010) (Arabic): Brie Cheese (Draft Standard) GCC STANDARDIZATION ORGANIZATION ( GSO ) GSO5/ FDS / ........ : 2010 Brie cheese ICS : 67.100 GSO /2009 ﺥ١غ١ٍﺥٌﺍ ﺥ١عب١ﻡٌﺍ ﺥﻑﻁ ﺍّٛ ٌﺍ 5 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 technical committees ( TCs ). GSO through the technical program of committee TC NO.5 "Gulf technical committee for standards of food and agriculture products " has prepared " Brie cheese " the draft standard has been prepared by the state of Qatar. The draft 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 1 GSO /2009 ﺥ١غ١ٍﺥٌﺍ ﺥ١عب١ﻡٌﺍ ﺥﻑﻁ ﺍّٛ ٌﺍ ﻱﺍﺯﺏ ﻥﺏﺝ .1 . 2 . " ﺡﺃؼﺝّ ٌﺍ ﺥ١ﺉﺍﺯﻍٌﺍ ﺩﺍّٛ ٌﺍ ﺩﺏﻝﺏ ﻍ"ﺙ GSO 9 1.2 ." ﺥ٠ﺯﻍ.ٌ ﺥ ﺹٍّٛ ٌﺍ ﺥ١ٴذؼٌّﺍ ﺵﻁبٕؼٌﺍ ش٠ذمر ﻕﺵﻉ " GSO 20 2.2 ."ٗ ــﺙ ٓ ١ٍِبؼٌﺍٚ خ٠زغلأﺍ ﻍٴﺏﻅِ ٟف ﺥ١ؾظٌﺍ ﻁٚ ﺵﺵﺍ ٌ" GSO 21 3.2 ." ﺥ١ﺉﺍﺯﻍٌﺍ ﺩﺍّٛ ٌﺍ ٟف ﺥِ ﺫﺥﺯﻍّ ٌﺍ ﺥٴٍّٛ ٌﺍ ﺩﺍّٛ ٌﺍ " GSO 23 4.2 . " ﺥ١ﺉﺍﺯﻍٌﺍ ﺩﺏﻍﺯّٕ ٌﺍ ﺥ١ؽلاط ﺩ ﺍﺵﺯﻑ " GSO 150 5.2 . " ٓ ﺝﻍٌﺍ ﺱﺏخﺝلاﺯ ﺥ١ﺉب١ّ١ﻯٌﺍ ﻕﺵﻍٌﺍ " GSO 171 6.2 . " ب١عٌٛٛ١ﺙٚﺵﻯ١ِ ٓ ﺝﻍٌﺍ ﺱﺏﺝﺯﺥﺍ ﻕﺵﻉ " GSO 179 7.2 ." ﺡﺫــّﻍّ ٌﺍٚ ﺡﺩﺵﺝّ ٌﺍ ﺥ٠ﺯﻍلأﺍ ٓ ٠ﺽﺥﺭ ًٚ ﻡٌٕ ﺥِ بػ ﺩﺏﻉﺍﺵﺯﺵﺇ " GSO 323 8.2 ." ﺩﺏٕ١ؼٌﺍ ﺯﺥﺃ ﻕﺵﻉ - ٗ ﺭﺏﻍِٕﺯٚ ﺕ ١ٍؾٌﺍ" GSO 569 9.2 – ﺥ١ﺉﺍﺯﻍٌﺍٚ خ١ػاﺱﺽﺍ ﺩٌﺏﻍﺯّٕ ٌﺍ ٟف دبف٢ﺍ ﺩﺍ ذ١جِ ب٠بمﺙ ٓ ِ ﺏﺙٙ ػّٛ ﻍّ ٌﺍ ٜٛﻅ ﻡٌﺍ ﺩٚﺫ ؾٌﺍ " GSO 383 10.2 ." 2 ءﺽﻍ ٌﺍ . " ٗ ِ بػ ﺩ ﺏﻉﺍﺵﺯﺵﺇ : ﻱٚلأﺍ ءﺽﻍ ٌﺍ- ﺥ١ﺉﺍﺯﻍٌﺍ ﺩﺍّٛ ٌﺍ ﺩﺍٛﺝ ػ " GSO 839 11.2 ." ﺩﺏٕ١ﻍﻭٛﺭلافلأﺍ - فلاػلأﺍٚ ﺥ٠ﺯﻍلأا ٟﻑٙ ﺏﺙ ػّٛ ﻍّ ٌﺍ ﺥ٠ﺵﻍٌﺍﻑ َّٛ ﻍٌٍ ٜٛﻅ ﻡٌﺍ ﺩٚﺫ ؾٌﺍ " GSO 841 12.2 . " ﻱٚلأﺍ ءﺽﻍﺍ ٌ– ﺥ١ﺉﺍﺯﻍٌﺍ ﺩﺍّٛ ٌﺍ ٟف ﺏﺙٙ ػّٛ ﻍّ ٌﺍ ﺥ١ػبؼشلإﺍ ﺩﺏ٠ٛﺯﻍّ ٌﺍ ﺩٚﺫ ؽ " GSO 988 13.2 . " ﻱٚلأﺍ ءﺽﻍ ٌﺍـ ﺥ٠ﺯﻍلأٌ خ١ﻉٌٛٛ١ﺙٚ ﺵﻯ١ّ ٌﺍ ﺩٚذؾٌﺍ " GSO 1016 14.2 . "ﺥ١ﺉﺍﺯﻍٌﺍ ﺩﺏﻍﺯّٕ ٌﺍ ٟف ﺏﺙٙ ػٛ ّ ﻍّ ٌﺍ ﺥ٠ﺵغ١ﺝٌﺍ ﺥ٠ٚدلأﺍ ﺏ٠ﺏﻡ "ﺙ GSO/CAC/MRL 2 15.2 ." ٓ ﺝﻍٌﺍ " GSO ….. 16.2 ." ٗ ﺭﺏﻍِﺯٕٚ ت١ٍؾٌٍ ﺥ١ؾظٌﺍ ُﻅٕ ٌﺍ ﺱٛﺯﻉﺩ " GSO/CAC/RCP 57 17.2 2 GSO /2009 ﺥ١غ١ٍﺥٌﺍ ﺥ١عب١ﻡٌﺍ ﺥﻑﻁ ﺍّٛ ٌﺍ ﻑﻱﺭﻉﺏﺕﺍ ﻝ .3 ف٠شؼﺯٌﺍ َﺫ ﺥﺯغ٠ ) 16.2 ( ﺫٕﺙ ٟف ﺡﺱﻭٛﺯٌّﺍ ﺥ١ﻍ١ٍﺥٌﺍ ﺥ١عب١ﻡٌﺍ ﺥﻑﻁ ﺍّٛ ٌﺍ ٟف ﺩﺱﺍٌٛ ﺍ ٓ ﺝﻍٌﺍ ف٠شؼﺭ ٌٝ ﺍ ﺥﻑﺏلإﺽﺏﺙ : ٌٟﺏﺯٌﺍ :ﻱﺍﺯﺏ ﻥﺝﺏ ً ﻯﺵ ٗ ٌ ،ض١ثلاﺍ ٓ ﻑؼٌﺏﺙ ًب١ئﺫﺝِ ٗ ﻉﺏﺽٴﺇ ُﺭ ٓ ﺝﻉ ٓ ِ ﻅﺯٕ٠ ،ُػﺏٴؼ ﻍﻉ ٚﺭ ﺵﺵﺏٌﺍ ﺝنّ لاٙﺯعلاٌ ﺽ٘ﺏ ﻉٟئازﻍ ﻅﺯِٕ ﺫٕﺙ ٟف ﺡﺱﻭٛﺯٌّﺍ ﺥ١غ١ٍﺥٌﺍ ﺥ١عب١ﻡٌﺍ ﺥﻑﻁ ﺍّٛ ٌﺍ ٗ ١ٍػ ﺫ ﻅ ٴ ﺏٌّ ﻙﺙﺏﻍِ ٚ ،ٗ ِٕ ﺥ٠ٛﺯﻍِ دبػبﻍﻝ ٚ ﺃ ﺥٴﺍٛﻍﻉﺍ ﻅﺽٌٕﺍ ﺥﻉﺱﺫٌ ًﺏﻡﻉﺝ ( ﻁ0 16 ٌٝ ﺇ10 ٓ ١ﺙ ػٚﺍﺵﺯﺭ ﺡﺱﺍؽﺵ ﺥﻉﺱﺩ ذٕػ َب٠ﺃ 10 ﺡﺫٌّ ﻁﺏﺽٴلاﺍ ُز٠ٚ ،)16.2( ﺩﺏّ ٠ﺽﺃ ٴﺥﻑﺏﺇﺽ ً ّ ﺵٚ ﺭ( ﻁﺏﺽٴلاٌ ً ﺉﺍﺫﺙ َﺍ ﺫﺥﺯﻉﺍ ٓ ﻯّ ٠ٚ ،ض١ّّ ٌﺍ َﺍ ٛﻡ ٌﺍٚ ﺥٙ ﻯٌٕﺍ ﻅﺯّٕ ٌﺍ ﺓﺏﻍﻭلإ ﻩٌﺭ ٚ ) ﺥﺙٍٛﻍّ ٌﺍ .ﺥﻡﺙﺏﻍ ٌﺍﺥ١غؾٌاٚ خ١ئﺏ١ّ ١ﻯٌﺍٚ ﺥ١ؼ١ﺝﻍٌﺍ ﺹﺍٛﺥٌﺍ ﻅﻑٴ ٍٝ ػ ﻱٛظؾٌﺍ ﻁﺵﺵ )ﺙ ﻁﺏﺽٴلإٌ حذػﺏﻍِ : ﺕﺏﺏﻁﻝﺕﻡﻝﺍ .4 : ﺥ١ٌﺏﺯٌﺍ ﺩﺏﺝٍﻍﺯّ ٌﺍ ﻅﺯّٕ ٌﺍ ٟف ﺵٛﺯﻑﺭ ْ أ تغ٠ ﺥ١غ١ٍﺥٌﺍ ﺥ١عب١ﻡٌﺍ ﺩﺏﻑﻁ ﺍّٛ ٌﺍ ﺏ١ٍٙػ ﺽٕﺭ ٟزٌا ﺥ١ؾظٌﺍ ﻁٚﺵﺵٌﺍٚ ذػﺍٛﻡٌﺍ غ١ٕﻅ ﺯٌﺍٚ ﻁﺏلإﺯٴﺍ ٟف ٝػﺵ٠ ْ ﺃ 1.4 .) 17.2 ( ، ) 3.2 ( ٓ٠ﺫٕﺝٌﺍ ٟف ﺡﺱﻭٛﺯٌّﺍ ٝ ٍػ َﺏﺥ ﺩﺍّٛ ﻭ ﺏِٕٙ ٗ ١ٍػ ً ﻅ ؾزّ ٌﺍ ﺩﺏﻍﺯّٕ ٌﺍٚ ﺏّٙ ِٕ ظ١ٍﺥ ٚﺃ ﻁٛ ِ ﺏﻍﺍ ٌت١ٍؽ ٚ ﺃ ﺵﻡٌﺍﺝ ت١ٍؽ َﺫ ﺥﺯغ٠ ْ ﺃ 2.4 .ﺏِٕٙ ً ﻯﺙ ﺥﻁ ﺏﺥٌﺍ ﺥ١غ١ٍﺥٌﺍ ﺥ١ﻉﺏ١ﻡٌﺍ ﺩﺏﻑﻁ ﺍّٛ ٌٍ ﺥﻡﺙﺏﻍ ِْ ٛﻯﺭ ْ ﺍ ٗ ِ ﺍٛﻝ ْ ٛﻯ٠ لاٚ ) ٗ ١ٍػ ﻅﻍﺽٌﺍ ذٕػ ( ٓ ١ٌ ﻅ١ﻍٴ ٚ ﺭٚ ،ف١فﺥٌﺍ ﺵﻑﻁ لاٌ ً ﺉﺏ ِض١ﺙﺃ ٓ ﺝﻍٌﺍ ﺕٌﺏﻝْ ٛﻯ٠ ْ ﺃ 3.4 .ﺥٕﺝﻍٌﺍ ﺽﻭﺵِ ٝزؽ ؼﻍﻍٌﺍ ٓ ِ ﺏﻍﺽﺏٴ ْٛﻯ ٠ٚ ،ً ﺏﻑﺯﺯﺯِ .ﺥؽٛزﻑّ ٌﺍ ﺓٛ ﻡﺽٌﺍ ٓ ِ ً ١ٍﻡٌﺍ ﺩٛﻉٛﺙ ؼّ غ٠ ٓ ﻯٌٚ ، ﺥ٠ﺹﺏ ﺓﻍٛ ٌﺍ ﻡﺽٌﺍ ِٓ ًب١ٌﺏﺥ ْٛﻯ٠ ْ ﺃ 4.4 .ٗ ﺭﺏﻡﺵﺯِٚ ش٠ﺽٕﺥٌﺍ ﺩﺏﻍﺯِٕ ٓ ِ ًب١ٌبخ ظﺯّٕ ٌﺍ ْ ٛﻯ٠ ْ ﺃ 5.4 .ﺥﺝ٠ﺵﻍ ﺩﺍِٛ ﺥ٠ﺃ ٚﺃ ﺏ٘ءﺍﺽﻉﺃ ٚأ داششؾٌﺍٚ ﺕﺉﺍٛﺵٌﺍ ٓ ِ ًب١ٌبخ ظﺯّٕ ٌﺍ ْ ٛﻯ٠ ْ ﺃ 6.4 ٚﺃ ﺥ١ٕﺙ ٚ ﺃ ءﺍﺵّؽ ﺥ١ٕﺙ ﻍﻡﺙ ٝ ٍػ ٞٛﺯ ؾر ْ ﺃ ٓ ﻯّ ٠ٚ ض١ثلاﺍ ﺵﻍٌﺏﻑﺙ ًﺏﺏِّ ﺭ ٖﺏﻍﻍِ ٚ ﺥ٠ﺵﻉ ﺡﺵﺵٌﺍ ﻡْ ٛﻯﺭ ْ ﺃ 7.4 .ْ ٌٍٛ ﺍ ﺥ١ٌﺏﻡﺭﺵﺙ .ﺵﻍٌﺍﻑ ْ ٛﻯﺭ ذؼث ٚﺃ ً ﺝل دبػﺏﻍﻝ ٌٝ ﺇ ﺥٕﺝﻍٌﺍ ﺕٌﺍٛﻝ ً ١ﻯﺵ ﺭٚأ غ١غﻡﺭ ٓ ﻯّ ٠ 8.4 : ﻁﺏلإﺯٴا ٟﻑ ١ﺥٌﺏﺯٌﺍ ﺩﺍّٛ ٌﺍ َﺍ ﺫﺥﺯﻉئث ؼّغ٠ 9.4 ﺥﻡ١ﻝﺫٌﺍ ﺩﺏٕﺉﺏٌﺍﻯ ﻉﺱﺽﺍ ٚ ِ ب٠ش١ﺯﻯﺝٌﺍ ﺏﻍٙ ﺯٕﺭ ٟﺯٌﺍ ﺥٙ ﻯٌٕﺍ ٚ ﺃ/ ٚ ﺡﺱﺏٌﺍﺽ ش١غ ه١ﺯﻭلاٌا ضّؾٌ ب٠ش١ﺯﻯﺙ ﻉﺱﺽﺍ ِ 1.9.4 .ﺵﺉﺥﺏٌﺍّٚ ، Geotrichum candidum, Brevibacterium linens, ﻩٌ ﺭ ٟف ﺏﺙّ ،ﺡﺱﺏٌﺍﺽ ش١غ ٜشخلأﺍ .ﺥﺝﻉﺏِ ٕٚ ﺥِٕ ﺁ ْ ٛﻯﺭ ﺵﺽﺯٌٍ ﺥٜ ﺵﺥﺃ ﺩﺏّ ٠ﺽٴﺃ ٚﺃ ﺥؾفّٕ ٌﺍ 2.9.4 .ؼٌٍٍّ ً ﺉﺍﺫﺝﻭ َٛ١ﻉﺏٛﺝﺭٌﺍ ذ٠سٍٛوٚ َٛ٠ﺩٛﻅ ٌﺍ ذ٠سٍٛو 3.9.4 .ﺓﺵﺵٌٍ ﺥؾٌﺏﻁ ٖب١ِ 4.9.4 .ﻁﺏﺽٴلإﺍ ﺥ١ٍّػ ٟف حذػﺏﻍٌٍّ ﺥﺝﻉﺏِٕٚ ﺥِٕ آ دبّ٠ﺽﺃ ٴ 5.9.4 .ﺥﺝﻉﺏِٕ ٚ ﺥِٕ ﺁ ﻁﺏﺃﺯ ﺩٴﺍ ذػﺏﻍ ِ6.9.4 3 GSO /2009 ﺥ١غ١ٍﺥٌﺍ ﺥ١عب١ﻡٌﺍ ﺥﻑﻁ ﺍّٛ ٌﺍ ﻍﻍﻝ ﻅﻡﻑﻁ لاؼٌ ً ﺯﻯﺯٌٍ ﺡﺩﺏﺽِ ً ِ اٛؼﻭ ﺩﺍّٛ ٌﺍ ٖ ﺯ٘ َﺍ ﺫﺥﺯﻉﺇ ٓ ﻯّ ٠ : ﻅﻉ ﺏﻍٌﺍﺝٚ ﺡﺱﺯٌﺍ ،صسلاا ﺏﺵٚ ٴك١ﻝﺩ 7.9.4 .حذ١ﻍٌا غ١ٕﻅ ﺯٌﺍ ﺩﺏﻉﺱﺏٌ ًّّﺏﻡﻉﺝ دب١ّ ﻯﺙ ﻅﻡﻑٙ ﺏﺯﻑﺽﺏﺇ ُ ﺯ٠ ْ ﺃ ﻁﺵﺵ ،ﺙﺩﺏﻍﺯّٕ ٌﺍ ﻕﺽﺭّٚ ؼئاشﺵٌﺍٚ ،ؼغغٌا .) 1 ( ُﻝﺱ ﻱٚﺫﻍ ٌٍ ًﺏﻡﻉﺝ ﻅﺯّٕ ٌﺍ ت١ﻭﺵﺭ ْٛﻯ٠ ْ ﺃ 10.4 ) 1 ( ﻱٚ ﺫﻉ ٞ ﺍﺵﺙﺝ ﻉٓ ﺕ١ﻭﺵﺭ ٟؼعشٌّﺍ ﻱذؼٌّﺍ ٝ ٴدلاا ذؾٌﺍ ٝ ﻅ للاا ذؾٌﺍ ﺕ١ٍؾٌﺍ ﺩﺏٴٛﻯِ ) ﺥٍﺯﻭ / ﺥٍﺯﻭ ( 55 % ٌٝﺍ 45 % 40 % ﺩﺫؾِ ش١غ ﺩﺍّٛ ٌﺍ ٟف ت١ٍؾٌﺍ ٓ ٘ﺩ ﺥﻑﺏٌﺍ ﻍ : ٍٟ٠ بٌّ ُﺏﻡﻑٚ ﺏﺥﻑﻍﺍ ٌﺩﺍّٛ ٌﺍ ٟف ٓ ٘ﺫ ٌﺍ ٜٛﺯ ؾِ ٍٝ ػ ﺫّﺯؼﺭ ﺥﻑﺏﻍﺍ ٌﺩﺍّٛ ٌﺍ ﺥﻑﺏﻍٌﺍ ﺩﺍّٛ ٌﺍ ٜٛﺯ ؾٌّ ٝ ٴدلاا ذؾٌﺍ ﺥﻑﺏٌﺍ ﻍﺩﺍّٛ ٌﺍ ٜٛﺯ ؾِ ٟف ٓ ٘ﺫ ٌﺍ ﺥﺝﻍٴ ) ﺥٍﺯﻭ / ﺥٍﺯﻭ ( ) ﺥٍﺯﻭ / ﺥٍﺯﻭ ( 42 % 45 % ِٓ ً ﻝ ﺃٓ ﻯٌٚ 40 % ٍٝػ ذ٠ضر ٚ ﺃ ٞٚﺏﻍﺭ 43 % 55 % ِٓ ً ﻝ ﺃٓ ﻯٌٚ 45 % ٍٝػ ذ٠ضر ٚ ﺃ ٞٚﺏﻍﺭ 48 % 60 % ِٓ ً ﻝ ﺃٓ ﻯٌٚ 55 % ٍٝػ ذ٠ضر ٚ ﺃ ٞ ٚﺏﻍﺭ 51 % 60 % ٍٝػ ذ٠ضر ٚ ﺃ ٞ ٚﺏﻍﺭ .ًبج٠ﺵﻡ ﺭُﻉ 3500 ٚ 500 ٓ ١ﺙ ٗ ٴصٚ ػٚاشز٠ ْ ﺃٚ ً بج٠ﺵﻡ ﺭُﻉ 5 ٍٝ ػ ٓ ﺝﻍٌﺍ ﺕٌﺏﻡٌ ﻉﺏﻑﺱﺇ ﺭٝ ﻅ ﻝﺃ ﺫ٠ض٠ لاﺃ 11.4 َﺍ ﺫﺥﺯﻉﺏ ًﺏﺙﺝٌﺏ ﺽﻍ ﻭﺵٌﺍ ٌّٝ ا ؼﻍﻍٌﺍ ٓ ِ ) ٟٕ١ﺭٚﺵﺝٌﺍ ً ٍؾﺯٌﺍ ( ﺡﺵﻡﺵٌﺍ ﻁﺏﺽٴﺇٚ ٓ ٠ٛﻯﺭ ُز٠ ْ ﺃ 12.4 Penicillium candidium and/or Penicillium camembertii and Penicillium caseicolum : ﺥ١ﺉﺍﺯﻍٌﺍ ﺩﺏﻑﺏّ ﺽٌﺍ 13.4 :ﺏٙ ِٕ ً ﻭ ﺥﻑ١ﻅٚ ﺕﻍؽ ) 2 ( ُﻝﺱ ﻱٚﺫﻍٌ ﺍ ٟف ﺥؾضٛ ّ ٌﺍ ﺥ١ﺉﺍﺯﻍٌﺍ ﺩﺏﻑﺏّ ﺽٌﺍ ً ّ ؼﺯﻍﺭ 4 GSO /2009 ﺥ١غ١ٍﺥٌﺍ ﺥ١عب١ﻡٌﺍ ﺥﻑﻁ ﺍّٛ ٌﺍ ) 2 ( ُ ﻝﺱﻱ ٚﺫﻉ ﺏِٙﺍﺫ ﺥﺯﻉﺏ ﺙػٛ ّﻍٌّ ﺍ خ١ﺉﺍﺯﻍٌﺍ ﺩ ﺏﻑﺏﺽٌّﺍ ﻱﺏؼّ ﺯعلاا ﻅﺽٌﺍٕ / ؼﻍﻍٌﺍ ﻁلاػ ٓ ﺝﻍٌﺍ ﺥٍﺯﻭ ٟﺉﺍﺯﻍٌﺍ ﻑﺏﺽٌّﺍ خف١ظٚ - X1 ْ اٌٛلاﺍ - X ﺥضّٛؾٌﺍ ﺩﺏّﻅٕ ِ 3 ﺫٕﺝٌﺍ ٟف ؼﺽِٛ ٛ٘ ﺏﻭّ ،ﻅﻡﻑ ١ﺽّ ّ ٌﺍ ْ ٌٍٛﺍ ٍٝػ يٛظؾٌٍ 1 خ١ﻉٌٕٛٛﻯﺯٌ ا خ١ؽﺏٌﺍٕ ٓ ِ َ ﺫﺥﺯﻍﺭ ﺥﺉﻑ ٌٝا ّٟ ﺯٕﺭ ٟزٌﺍ ﺩﺏﻑﺏﺽٌّﺍ َﺍﺫ ﺥﺯﻉﺇ X ﺥ١ﻉٌٛٛ ٕﻯﺯٌﺍ خ١ؽبٌٕﺍ ٓ ِ َ ﺫﺥﺯﻍﺭ لا ﺥﺉﻑ ٌٝا ّٟ ﺯٕﺭ ٟزٌا ﺩﺏﻑﺏﺽٌّﺍ َﺍ ﺫﺥﺯﻉﺇ - ٝ ﻅﻝلاا ذؾٌا ﺥﻑﺽﺏٌّﺍ ﺡﺩﺏٌﺍّ ُﻉﺍ INS ُﻝﺱ ( E ) ْ اٌٛلاﺍ beta-Carotene (synthetic) 160a ( i) beta-Carotene (Blakeslea trispora) 160a (iii) َﺍﺵﻉٛ ٍ١ﻭ / ُﻍِ 35 خؼّ ﺯﻍِ ٚﺃ ﺡﺩﺵﻑِٕ beta-apo-8’-Carotenal 160e beta-apo-8’-Carotenoic acid, methyl or ethyl 160f esters َﺍﺵﻉٛ ٍ١ﻭ / ُﻍِ 600 Carotenes, vegetable 160a (ii) َﺍﺵﻉٛ ٍ١ﻭ / ُﻍِ 25 Annatto extracts – norbixin based 160b (ii) ﺥﺽّٛ ؾٌﺍ ﺩﺏّﻅٕ ِ ﺫ١ﻍٌﺍ ﻁﺏٴلاﺯٌ ًﺏﻡﺝ دﻉذؾر Glucono delta-lactone 575 ﺥ١غ١ٍﺥٌﺍ ﺥﻑﻁ ﺍّٛ ٌﺍ ٟف ﺩﺫؾِ ٛ٘ ﺏﻭّ دبف٢ﺍ ﺩﺍﺫ ١ﺝِ ب٠بمﺙ ٟف ﺏﺙٙ ػّٛ ﻍّ ٌﺍ ٜ ٛﻅﻡٌﺍ ﺩٚﺫ ؾٌﺍ ذ٠ضر لاﺃ 14.4 . ) 10.2 ( ﺫٕﺙ ٟف ﺡﺱﻭٛﺯٌّﺍ .) 12.2 ( ﺫٕﺙ ٟف ﺡﺱﻭٛﺯٌّﺍ ﺥ١غ١ٍﺥٌﺍ ﺥﻑﻁ ﺍّٛ ٌﺍ ٟف ﺩﺫؾِ ٛ٘ ﺏػّ ﺥ٠ﺵﻍٌﺍﻑ َّٛ ﻍٌٍ ٜٛﻅ ﻡٌﺍ ﺩٚﺫ ؾٌﺍ ذ٠ضر لاﺃ 15.4 .) 13.2 ( ﺫٕﺙ ٟف ﺡﺱﻭٛﺯٌّﺍ ﺥ١غ١ٍﺥٌﺍ ﺥ١عب١ﻡٌﺍ ﺥﻑﻁ ﺍّٛ ٌٍ ًﺏﻡﻉﺝ ﻅﺯّٕ ٌﺍ ٟف ﺥ١ػبؼشلاﺍ ﺩٚذؾٌﺍ ْ ٛﻯﺭ ْ ﺃ 16.4 .) 14.2 ( ﺫٕﺙ ٟف ﺡﺱﻭٛﺯٌّﺍ ﺥ١غ١ٍﺥٌﺍ ﺥ١عب١ﻡٌﺍ ﺥﻑﻁ ﺍّٛ ٌٍ ًﺏﻡﻉﺝ ﻅﺯّٕ ٌﺍ ٟف ﺥ١عٌٛٛ١ﺙٚ ﺵﻯ١ّ ٌﺍ ﺩٚﺫ ؾٌﺍ ْ ٛﻯﺭ ْ ﺃ 17.4 . ) 15.2 ( ﺫٕﺙ ٟف ﺡﺱﻭٛﺯٌّﺍ ﺥ١غ١ٍﺥٌﺍ ﺥﻑﻁ ﺍّٛ ٌﺍ ٟف ﺩﺫؾِ ٛ٘ ﺏّ ػ ﻅﺯّٕ ٌﺍ ٟف ﺥ٠ﺵﻍ١ﺝٌﺍ ﺥ٠ٚدلاﺍ ﺏ٠ﺏﻡﺙ ذ٠ضر لاﺃ 18.4 5 GSO /2009 ﺥ١غ١ٍﺥٌﺍ ﺥ١عب١ﻡٌﺍ ﺥﻑﻁ ﺍّٛ ٌﺍ : ﺕﺏﻥﻱﺍﻉ ﺫﻝﺥﺃ .5 .) 9.2 ( ﺫٕﺙ ٟف ﺡﺩﺱﺍٌٛ ﺍ ﺥ١غ١ٍﺥٌﺍ ﺥ١عب١ﻡٌﺍ ﺥﻑﻁ ﺍّٛ ٌٍ ًﺏﻡﻉﺝ ﺩﺏٕ١ؼٌﺍ ﺯﺥﺅﺭ : ﺭﺏﺏﺕ.ﺥﺍ ﻕﺯﻁ .6 . ) 7.2 ( ، ) 6.2 ( ٓ ٠ﺫٕﺝٌﺍ ٟف ٓ ١ﺭﺩﺱﺍٌٛ ﺍ ٓ ١ﺯ١غ١ٍﺥٌﺍ ٓ ١ﺯ١١عب١ﻡٌﺍ ٓ ١ﺯﻑﻁ ﺍّٛ ٌٍ ًﺏﻡﻉﺝ ﺩ ﺍﺱﺏخﺝلاﺯﺍ ٜ ﺵﻍﺭ : ﻥﻱﺯﺥﺕﻝﺍﻭ ﻝﻕﻥﺍﻝﻭ ﺓﺉﺏﻉﺍ ﺕ.7ﻝ ﺩ ﺏﻉﺍﺵﺯشلاٌ ﺥﻡﺙﺏﻍِ ٚ ﻑٍﺯٌﺍٚ ﺱٛ ٍﺯٌﺍ ٓ ِ ﺥﺯ٠ﺏؾّ ٌ ً ﻑﻡٌﺍ ﺥّ ﻯؾِ ﺥﺝﻉﺏِ ٕ ﺥ١ؾط ﺩ ﺍٛﺝػ ٟف ﻅﺯّٕ ٌﺍ ﺃﺝؼ٠ ْ ﺃ 1.7 .) 11.2 ( ﺫٕﺙ ٟف ﺡﺱﻭٛﺯٌّﺍ ﺥ١غ١ٍﺥٌﺍ ﺥ١عب١ﻡٌﺍ ﺥﻑﻁ ﺍّٛ ٌﺍ ٟف ﺡﺩﺱٌٛﺍﺍ .) 8.2 ( ﺫٕﺙ ٟف ﺡﺱﻭٛﺯّ ٌﺍ ﺥ١غ١ٍﺥٌﺍ ﺥ١عب١ﻡٌﺍ ﺥﻑﻁ ﺍّٛ ٌٍ ًﺏﻡﻉﺝ ْﺽخ٠ٚ ﻅﺯٕ ّ ٌﺍ ً ﻡٕ٠ ْ ﺃ 2.7 : ﺓﻱﺡﺏضيلاا ﺕﺏﻥﻱﺏﺏﺍ .ﻝ8 ْ ﺃ ﺕﻍ٠ ) 5.2 ( ، ) 1.2 ( ٓ ٠ﺫٕﺝٌﺍ ٟف ﺡﺩﺱٌٛ ﺍﺍ ﺥ١غ١ٍﺥٌﺍ ﺥ١عب١ﻡٌﺍ ﺩﺏﻑﻁ ﺍٛ ّ ٌﺍ ٗ ١ٍػ ﺫﻅٴ ﺏﺙّ ﻱلاخلاﺍ َﺫ ػ ﻍِ : ﺥ١ٌﺏﺯٌﺍ ﺩﺏٴب١جٌﺍ ٍٝ ػ ﺥﺝﺉﺏﻍ ٌﺍٚ ﺃ ﺩﺍ ٛﺝؼٌﺍ ٟف ﻅﺯّٕ ٌﺏﺙ ﺥﻁ ﺏﺥﺍ ٌﺥ١ؽبض٠لإﺍ ﺩﺏٴب١جٌﺍ ٞٛﺯ ؾر .ﻅﺯّٕ ٌﺍ ُﻉ ﺃ 1.8 .ُﻉﺫ ٌﺍ ﺥﺝﻍٴ ش١ؽ ِٓ ﻅﺯّٕ ٌﺍ ﻉٛٴ ٚ ُﻉﺫٌ ﺍ ﺥﺝﻍٴ 2.8 .ﺃﺵّٕ ٌﺍ ﺫٍﺙ 3.8 .ﺥؾفّٕ ٌﺍ ﺱﺫﻅ ِ 4.8 ُ غؽ ﻅﻑٴٚ ؼﺽﺍٚ ﻅﺥﺙ ﻅﺯّٕ ٌﺍ ُﻉ ﺃ ﺕﺯﻯ٠ ْ ﺃ ﺕﻍ٠ ﺽﺵﻭِ ٚﺃ ﻑﻑﻍ ِت١ٍؽ ٓ ِ ﻅﺯّٕ ٌﺍ غ١ٕﻅ ﺭ ٗ ٌﺏؽ ٟف 5.8 .) ﺽﺵﻭِ ٚﺃ ﻑﻑﻍِ ت١ٍؽ ٓ ِ ﻍٕﻅ ِ ( ﺡﺱػﺏ ﻅﺝﺯّٕ ٌﺍ ُﻉﺍ ﺥﺙﺏﺯ ٟﻭف ﺥِ ﺫﺥﺯﻍّ ٌﺍ فشؽلأا .) 5.2 ( ُﻝﺱ ﺫٕﺙ ٟف ﺩﺱٚ ﺏّ ﻭ ) ﺥٕﻉ – ﺵٙﺵ – َٛ٠ ( ﺥ٠ﺽسِ ش١غ خﻡ٠ﺵﻍ ﺙﻅﺯّٕ ٌﺍ ﺥ١ؽلاط ﺡﺵﻑ ﺯ6.8 6 GSO /2009 ﺥ١غ١ٍﺥٌﺍ ﺥ١عب١ﻡٌﺍ ﺥﻑﻁ ﺍّٛ ٌﺍ Technical terms Enhancing enzymes Rennet Starter Coagulation Brie cheese Soft cheese Milk fat Mould White mould Ripening 7