)GCC STANDARDIZATION ORGANIZATION (GSO
)GSO 1992/2009 (E
BUTTER
ICS : 67.100.00
BUTTER
Date of GSO Board of Directors' Approval
Issuing Status
: 5/12/1430h (22/11/2009)
: Technical regulation
GSO STANDARD
GSO 1992/2009
Foreword
GCC Standardization Organization (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 regulations through specialized technical committees (TCs).
GSO through the technical program of committee TC No (5) "Technical committee for
standards of food and agriculture products" has prepared this Standard. The Draft Standard
has been prepared by Kingdom of Saudi Arabia .
The draft Standard has been prepared based on relevant ADMO, International and National
foreign Standards and references.
This standard has been approved as a Gulf Technical regulation by GSO Board of Directors in
its meeting No. (11), held on 5/12/1430h (22/11/2009) .
GSO STANDARD
GSO 1992/2009
BUTTER
1-
SCOPE
This standard is concerned with salted and unsalted butter.
2-
COMPLEMENTARY REFERENCES
2.1
GSO 9 Labelling of Prepackaged Foods.
2.2
GSO 569 Methods for Sampling Milk and Milk Products.
2.3
GSO 21 Hygienic Regulations for Food Plants and Their Personnel..
2.4
GSO 150 Expiration Periods of Food Products Part 2.
2.5
GSO. 332 "Methods of Test for Cow Milk Cream, Butter and Ghee".
2.6
GSO GSO 1016 Microbiology Criteria of Food Products Part 1.
2.7
GSO988 "Limits of Radiation Levels Allowed in Food Products Part 1".
3-
DEFINITIONS
3.1
Butter: Milk product rich in fat and exclusively derived from cow's milk, and may
have edible salt added.
4-
REQUIREMENTS
The following requirements shall be met in butter:
4.1
The product shall be completely free from pig products or its derivatives.
4.2
The product shall be produced in plants conforming to GSO. 21
"Hygienic Regulations for Food Plants and Their Personnel".
4.3
The product shall have accepted flavour and odour.
4.4
The product shall be free from hydrogenated and non-hydrogenated vegetable oils.
4.5
Fat ratio in the product shall not be less than 80%.
4.6
Milk solids non-fat ratio shall not be more than 2%.
4.7
Maximum moisture ratio shall be 18% in non-salted butter and 16% in salted
butter.
4.8
Copper content shall not be more than 0.05 ppm.
4.9
The following additives may be added within the limits set below:
4.9.1
Edible salt not more than 3% in salted butter.
4.9.2
Cultures of harmless lactic acid producing bacteria.
4.9.3
One or more of the following natural colouring matter :
160a(ii) - beta-Carotenes (vegetable)
600 mg/kg
160a(i)- beta-Carotenes (synthetic)
25 mg/kg
160b -ANNATTO EXTRACTS, BIXIN-BASED
20 mg/kg
GSO STANDARD
4.9.4
GSO 1992/2009
160e -beta-apo-8'-Carotenal
35 mg/kg
160f -beta-apo-8'-Carotenoic acid, methyl or ethyl ester
35 mg/kg
One or more of the following acid neutralizing matter:
339- sodium phosphate -
4.10
2 mg/kg
500(i) - sodium carbonate
500(ii) - sodium hydroxide bicarbonate
manufacturing
) according to good
524 - sodium hydroxide
526- calcium hydroxide
The microbiological criteria of micro-organisms in butter shall be in
conformity with the Saudi standard to be approved by GSO1016
"Microbiological Criteria of Food Products Part 1".
4.11
Limits of radiation in the milk shall be in accordance with GSO mentioned in item
2.7.
5-
SAMPLING
Samples shall be taken according to the GSO. 569 "Methods of Sampling Milk
and Milk Products".
6-
METHODS OF TEST
6.1
Tests shall be carried out according to GSO. 332 "Methods of Test for
Cow Milk Cream, Butter and Ghee".
6.2
Tests shall be carried out on the sample drawn according to item 5 to determine its
compliance with all the items of this standard.
7-
PACKAGING, TRANSPORTATION AND STORAGE
On packing, transportation and storage the following shall be observed:
7.1
Containers shall be made of hygienic, clean, non-toxic or harmful materials which
are impermeable to light. Containers shall not cause any change to the properties
of the product.
7.2
The product shall be packed in such a way as to prevent any contamination.
7.3
Transportation, distribution and storage shall be according to hygienic methods
which do not affect the qualities of the product and at a temperature not more than
5oC for chilled butter or (-18oC) for frozen butter.
8-
LABELLING
Without violation to the requirements mentioned in GSO 9 " Labelling of
Prepackaged Foods" and Saudi Standard No. 457 "Expiration Periods for Food
Products", the following information shall be labeled on each butter container:
8.1
Type of butter (salted or non-salted).
8.2
Percentage of fat, milk solid non-fats and moisture.
GSO STANDARD
GSO 1992/2009
8.3
Name of food additives.
8.4
The conditions of product storage, chilled or frozen.
