GSO 2011 GSO STANDARD
ﻫﻴﺌﺔ ﺍﻟﺘﻘﻴﻴﺱ ﻟﺩﻭل ﻤﺠﻠﺱ ﺍﻟﺘﻌﺎﻭﻥ ﻟﺩﻭل ﺍﻟﺨﻠﻴﺞ ﺍﻟﻌﺭﺒﻴﺔ
GCC STANDARDIZATION ORGANIZATION (GSO)
Draft Standard
GSO 5/ FDS ……/2011
ﺍﻟﻌﺼﺎﺌﺭ ﻤﻊ ﺍﻟﺤﻠﻴﺏ
Juices with milk
Prepared By
GSO Technical Committee No. 5 for standards of food and agriculture products
This document is a draft GSO Standard circulated for comments. It is, therefore,
subject to alteration and modification and may not be referred to as a GSO
Standard until approved by GSO Board Of Directors.
GSO 2011 GSO STANDARD
ﺘﻘﺩﻴﻡ
ﻫﻴﺌﺔ ﺍﻟﺘﻘﻴﻴﺱ ﻟﺩﻭل ﻤﺠﻠﺱ ﺍﻟﺘﻌﺎﻭﻥ ﻟﺩﻭل ﺍﻟﺨﻠﻴﺞ ﺍﻟﻌﺭﺒﻴﺔ ﻫﻴﺌﺔ ﺇﻗﻠﻴﻤﻴﺔ ﺘﻀﻡ ﻓﻲ ﻋـﻀﻭﻴﺘﻬﺎ ﺍﻷﺠﻬـﺯﺓ ﻟﻠﻭﻁﻨﻴـﺔ ﻟﻠﻤﻭﺍﺼـﻔﺎﺕ
. ﻭﻤﻥ ﻤﻬﺎﻡ ﺍﻟﻬﻴﺌﺔ ﺇﻋﺩﺍﺩ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﻘﻴﺎﺴﻴﺔ ﺒﻭﺍﺴﻁﺔ ﻟﺠﺎﻥ ﻓﻨﻴﺔ ﻤﺘﺨﺼﺼﺔ،ﻭﺍﻟﻤﻘﺎﻴﻴﺱ ﻓﻲ ﺩﻭل ﺍﻟﺨﻠﻴﺞ ﺍﻟﻌﺭﺒﻴﺔ
" ﺍﻟﻠﺠﻨﺔ ﺍﻟﻔﻨﻴـﺔ٥ ﻭﻗﺩ ﻗﺎﻤﺕ ﻫﻴﺌﺔ ﺍﻟﺘﻘﻴﻴﺱ ﻟﺩﻭل ﻤﺠﻠﺱ ﺍﻟﺘﻌﺎﻭﻥ ﻟﺩﻭل ﺍﻟﺨﻠﻴﺞ ﺍﻟﻌﺭﺒﻴﺔ ﻀﻤﻥ ﺒﺭﻨﺎﻤﺞ ﻋﻤل ﺍﻟﻠﺠﻨﺔ ﺍﻟﻔﻨﻴﺔ ﺭﻗﻡ
" ﺍﻟﺨﺎﺼﺔ١٩٩٤/٤٧٤ ﺍﻟﺨﻠﻴﺠﻴﺔ ﻟﻤﻭﺍﺼﻔﺎﺕ ﻗﻁﺎﻉ ﺍﻟﻤﻨﺘﺠﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻭﺍﻟﺯﺭﺍﻋﻴﺔ" ﺒﺘﺤﺩﻴﺙ ﺍﻟﻤﻭﺍﺼﻔﺔ ﺍﻟﻘﻴﺎﺴﻴﺔ ﺍﻟﺨﻠﻴﺠﻴﺔ ﺭﻗﻡ
. ﻭﻗﺩ ﻗﺎﻤﺕ ﺴﻠﻁﻨﺔ ﻋﻤﺎﻥ ﺒﺈﻋﺩﺍﺩ ﻤﺸﺭﻭﻉ ﻫﺫﻩ ﺍﻟﻤﻭﺍﺼﻔﺔ. " ﺒﺎﻟﺭﻭﺏ ﺍﻟﻤﻨﻜﻪ
/ ﺍﻟﺫﻱ ﻋﻘﺩ ﺒﺘﺎﺭﻴﺦ، ( ) ﻭﻗﺩ ﺍﻋﺘﻤﺩﺕ ﻫﺫﻩ ﺍﻟﻤﻭﺍﺼﻔﺔ ﻜﻼﺌﺤﺔ ﻓﻨﻴﺔ ﺨﻠﻴﺠﻴﺔ ﻭﺫﻟﻙ ﻓﻲ ﺍﺠﺘﻤﺎﻉ ﻤﺠﻠﺱ ﺇﺩﺍﺭﺓ ﺍﻟﻬﻴﺌﺔ ﺭﻗﻡ
. ﻡ/ / ﺍﻟﻤﻭﺍﻓﻕ، ﻫـ/
Foreword
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
(TCs ). Standards / Technical regulation through specialized technical committees
technical committee for “Gulf GSO through the technical program of committee TC NO.5
standards of food and agricultural products” has updatting Gulf Standard 474/1994 "
Sultanate FLAVOURED YOGHURT " issued by GSO. The Draft standard has been prepared by
of Oman.
This standard has been approved as Gulf Technical Regulation by GSO Board of Directors in its
meeting No……../…….. held on / / / H, / / G.
GSO 2011 GSO STANDARD
Juices with milk
1. SCOPE
This standard is concerned Juices with milk
2. COMPLIMENTARY REFERENCES
2.1 GSO 9 Labeling of Prepackaged Foodstuffs
2.2 GSO 10 Milk Powder
2.3 GSO 984 PASTEURIZED MILK
2.4 GSO 985 STERILIZED MILK
2.5 GSO 570 physical and chemical analysis of liquid milk.
methods of the microbiological examination of liquid milk.
2.6 GSO 571
2.7 GSO 21 Hygienic Regulations for Food Plants and Their Personnel.
sanitary requirements for the milking barn (Parlour), dairy
2.8 GSO ….
plant and collection station for raw milk.
2.9 GSO 22 . Methods of Test for Colouring Matter Used in Foodstuffs.
2.10 GSO 150 Expiration Period for Food Products Part 1
2.11 GSO 174 Raw Milk
2.12 GSO 323 General Requirements for Transportation and Storage of
Chilled and Frozen Foods
2.13 GSO 382 Maximum Limits for Pesticide Residues in Agricultural
and Food Products - Part 1.
2.14 GSO 383 Maximum Limits for Pesticide Residues in Agricultural
and Food Products - Part 2.
2.15 GSO 569 Methods for Sampling Milk and Milk Products.
2.16 GSO 678 Methods of Test for Fermented Milk
GSO 2011 GSO STANDARD
2.17 GSO 707 Flavourings Permitted for use in Foodstuffs
2.18 GSO 839 Food Packages Part 1: General Requirements.
2.19 GSO 841 Maximum Limits of Mycotoxins Permitted
In Food and Animal Feeds - Aflatoxins
2.20 GSO 988 Limits of Radioactivity Levels Permitted In Foodstuffs –
part 1
2.21 GSO 995 Sweeteners Permitted for Use in Food Products
2.22 GSO 998 Methods for Detection of Permissible Radionuclides
Limits in Food part 1: GAMMA Spectrometry Analysis
A – Cs – 134, Cs – 137
2.23 GSO 1016 Microbiological Criteria in Foodstuffs-Part I
2.24 GSO 149 Unbottled Drinking Water
2.25 GSO 1862 Food packages - Part 2: Plastic package – General
Requirements
MILK PAPERBOARD CONTAINERS
2.26 GSO 1102
2.27 GSO Maximum Limits for Hormones and antibiotics residues in
Foodstuffs
3. DEFINITIONS
3.1 Juices with milk
Raw or recombined milk fermented or not fermented with fruit juice or concentrated
fruits. Stabilizer and emulsifiers, sugar and natural sweeteners may be added the
drink should be homogenized and it must be heat treated with at least pasteurized
temperature or equivalent treatment.
4. DESCRIPTION
The following requirements shall be met in Juices with milk:
4.1 The raw material used in manufacturing of Juices with milk shall comply with the
relevant GSO.
4.2 Produced from raw milk or recombined milk from concentrated milk or powder
(whole, low, skimmed) and butter or cream or any other sources of milk fat.
4.3 It shall be free from pegs products and their derivatives
4.4 The product must be homogenous.
4.5 The fruits juice or concentrated fruit used in the product must be natural.
4.6 The fruits juice in final products must be at least 30% .
4.7 The products must be free from preservative materials
GSO 2011 GSO STANDARD
4.8 the addition of natural flavors and natural colors is allowed only
4.9 Stabilizers and emulsifiers within the maximum permitted limits as shown in Table
(1).
Table (1): Permitted stabilizers and emulsifiers and their rations:
Maximum level ppm
EEC No. Stabilized and Emulsifiers
(mg/kg)
406 Agar-agar
407 Arabic gum
141 Carrageen
408 Furcellan 500 ppm singly or in
combination
412 Guar gum
410 Locust (carobs) bean gum
405 Propylene glycol alginate
466 Sodium carboxymethyl
cellulose (cellulose gum)
401-404 Sodium, potassium, Calcium
and ammonium alginates
415 Xanthenes gum
471 Mono and dieglycerides of
fatty acid
440 Pectin 100 ppm
– Starch and Modied starches
471 Lecithin
4.10 The addition of the following vitamins is recommended with the minimum of:
vit. (A) 2000 IU/L
vit. (D) 400 IU/L
4.11 The hygienic requirements and rules in GSO mentioned in item 2.7. and 2.8 shall be
observed.
4.12 It shall be free from impurities extraneous matter.
4.13 Hormones and antibiotics residues in the products shall meet the requirements
mentioned in item 2.27.
4.14 It shall be free from food poising microbes and any other pathogenic microbes.
4.15 The microbiological criteria of micro-organisms in Juices with milk shall be in
accordance as with the GSO mentioned in item 2.23.
4.16 The radiation limits shall comply with the GSO as mentioned in item 2.20.
4.17 Pesticides residues in the product shall comply with GSO mentioned in 2.13 and
2.14.
GSO 2011 GSO STANDARD
4.18 Mycotoxins in the products shall comply with GSO mentioned in item.2.19
5. SAMPLING
Samples shall be taken according to GSO mentioned in item 2.15.
6. METHODS OF TEST
Test shall be carried out in accordance with the GSO mentioned in item 2.5 , 2.6 , 2.9
, 2.16 and 2.22.
7. PACKAGING
The product shall be packed in suitable hygienic, airtight containers in such away as
to prevent its contamination and shall comply with the GSO mentioned in item 2.18,
2.25 and 2.26.
8. TRANSPORTAION AND STORAGE
Without prejudice to that stated in the GSO in item 2.12 the products shall be
transported and stored at temperature not exceeding 5oC for pasteurized products and
25oC for ultrahigh temperature treated products and shall not to be subjected to
direct sunlight or freezing.
. LABELLING
Without prejudice to the provision of GSO mentioned in item 2.1 and 2.10. The
following information shall be declared on the product containers:
9.1 The percentage and type of milk used for processing (fresh milk, powder milk). and
the type of animal source of milk
9.2 The percentage of fruits juice and type of fruits used in the drink.
9.3 Fat percentage,
9.4 Production and expiry dates accordance with item 2.11
9.5 Type of heat treatment
9.6 natural flavors and natural colors
GSO 2011 GSO STANDARD
RREFERECNES
1. Saudi Standard …../2005 Pasteurized milk.
2. Egypt Standard 1633/1987 Sterilized and fermented dairy drinking.
3. Saudi Standard 1472/….. Long live milk.
