هيئة التقييس لدول مجلس التعاون لدول الخليج العربية  
GCC STANDARDIZATION ORGANIZATION (GSO) 
 
 
مشروع مواصفة  نهائي  
Final Draft of Standard FDS 
 
 
 
 
إعداداللجنة الخليجية رقم  TC05   
 
Prepared by GSO Technical Committee No. TC05  
 
 
 
GSO 05 / FDS/ 651:2020  
GSO  651/2008  
 
 
القشدة والقشدة المحضرة 
Cream, prepared creams 
 
 
 
 
 
 
ICS: 67.100. 99 
 
 
 
 
 
 
 هذه الوثيقة مشررررروو لمواقررررةة لايحةرررريةخ يجحة   ية   ي ية
تم توزيعهح لإبداء الم حوظحت بشررررر لهحك لذله  علهح  ر رررررة 
ل تغيير والتبررررردلاررررر ك وي ع وز الركوو صليهرررررح  مواقرررررررررررررةرررررة 
لايحةيةخيجحة   ية   ي ية صي بعد ا تمحدهح من الهيئة. This document is a draft Gulf 
Standard/Technical Regulation circulated for 
comments. It is, therefore, subject to alteration 
and modification and may not be referred to as 
a Gulf Standard/Technical Regulation until 
approved by GSO.  GSO  05/FDS/ 651:202  المواصفة القياسية                                                             
الخليجية                                                                                                                 
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Foreword  
 
The Gulf Cooperation Council Standardization Organization for the 
Arab States of the Gulf is a regional body whose membership includes 
national standardization bodies in member countries. One of the tasks of the 
organization is to prepare Gulf standards and technical regulations by 
specialized technical committees.  
The Board of Directors of the Gulf Cooperation Council Standardization 
Organization  decided in its meeting No. () held on / / AH, corresponding to / 
/ AD to approve the update of the Gulf Technical Regulations (GSO 05 / FDS/ 
651:2020 ) specification of  Cream, prepared creams  in the language (Arabic 
and English) with technical adjustments ma de to it within a work program 
Gulf Technical Committee No. TC05 "Gulf Technical Committee for Food 
and Agricultural Specifications" included in the plan of the State of Kuwait.  
The text (English) is considered the main reference in the event of a differen ce 
between the two texts.  
 
 
 
 
 
 
 
 
 
 
 GSO  05/FDS/ 651:202  المواصفة القياسية                                                             
الخليجية                                                                                                                 
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تقديم 
هيئة التقييس لدول م  س التعحون لدول الخ يج العربية هيئة صق يمية تضررررررررررررررم  ة  ضررررررررررررررويتهح  كه ة 
التقييس الوط ية  ة الدول الأ ضرررررررررحءك ومن مهحإ الهيئة ص داد المواقرررررررررةحت الفيحةرررررررررية وال واج  الة ية 
الخ ي ية بواةطة ل حن   ية متخصصة. 
قرر(الم  س الة ة لخ  م  س صدارة) هيئة التقييس لدول م  س التعحون لدول الخ يج العربية  ة 
اكتمح ه رقم ) ( الذي  قد بتحريخ  / /   ه ك الموا ق خ خ       إ    ا تمحد تحدلاث اللاجحة 
الة ية الخ ي ية رقم (( GSO 651/2008  مواقةة القشدة والقشدة المحضرة بحل غة (العربية 
و ايل  ي ية) رقم GSO 05/FDS/651:2020 ك من برلحمج  م  ال   ة الة ية الخ ي ية رقم  
TC05 "ال   ة الة ية الخ ي ية ل مواقةحت الغذاجية وال راعية" المدركة  ة  طة دولة الكويت 
ويعتبر ال ص (الإل  ي ي) هو المركع الأةحةة   ة ححل وكود ا تلاف بين ال صين.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 GSO  05/FDS/ 651:202  المواصفة القياسية                                                             
الخليجية                                                                                                                 
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 1 SCOPE  
 This Standard applies to cream and prepared creams for direct consumption 
or further processing as defined in Section 3 of this Standard.  
 
2 REFRENCES  
2.1 GSO 9 "Labeling of prepackaged food stuffs " 
2.2 GSO 21  "Hygienic regulations for food plants and their  personnel " 
2.3 GSO 569    " Methods for sampling milk and milk products ". 
2.4 GSO 332    " Methods of test for cow milk cream . butte rs and chee se ( 
saman ) ". 
2.5 GSO 150  " Expiration dates for food products -Part 1 : Mandatory 
expiration dates ." 
2.6   GSO 1794   "the two-piece  steel round cans used for canning food -
stuffs " 
2.7   GSO 148  " sugar " 
2.8   GSO 1016  " Microbiological Criteria for Foodstuffs " 
2.9   GSO 988   " Limits of radioactivity  levels permitted in foods stuff part - 
1." 
2.10   GSO  382  "Maximum limits for pesticide residues in agriculural food 
products - Part 1 ". 
2.11   GSO 383  " Maximum limits for pesticide residues in agriculural food 
products - Part 2 " 
2.12   GSO 841 "Maximum  limits  of mycotoxins  permitted  in foods  and 
animal  feeds – aflatoxins. " 
 
3  DESCRIPTION  
3.1 Cream   
is the fluid1 milk product comparatively rich in fat, in the form of an emulsion 
of fat -in-skimmed milk, obtained by physical separation from milk.  
3.2 Reconstituted cream   
is cream obtained by reconstituting milk products with or without the addition 
of potable water and with the same end product characteristics as the product 
described in Section 3.1. 
 
 1 Fluid means capable of pouning at temperatures above freezing  GSO  05/FDS/ 651:202  المواصفة القياسية                                                             
الخليجية                                                                                                                 
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 3.3 Recombined cream   
is cream obtained by recombining milk products with or without the addition 
of potable water and with the same end product characteristics as the product 
described in Section 3.1.  
3.4 Prepared creams  
 are the milk products obtained by subjec ting cream, reconstituted cream 
and/or recombined cream to suitable treatments and processes to obtain the 
characteristic properties as specified below.  
3.4.1 Prepackaged liquid cream is the fluid1 milk product obtained by 
preparing and packaging cream, reconsti tuted cream and/or 
recombined cream for direct consumption and/or for direct use as 
such.  
3.4.2 Whipping cream is the fluid1 cream, reconstituted cream and/or 
recombined cream that is intended  for whipping. When cream is 
intended for use by the final consumer the cream should have been 
prepared in a way that facilitates the whipping process.  
3.4.3 Cream packed under pressure is the fluid1 cream, reconstituted 
cream and/or recombined cream that is pa cked with a propellant gas 
in a pressure -propulsion container and which becomes Whipped 
Cream when removed from that container.  
3.4.4 Whipped cream is the fluid1 cream, reconstituted cream and/or 
recombined cream into which air or inert gas has been incorporated  
without reversing the fat -in-skimmed milk emulsion.  
3.4.5  Fermented cream is the milk product obtained by fermentation of 
cream, reconstituted cream or recombined cream, by the action of 
suitable micro -organisms, that results in reduction of pH with or 
without  coagulation. Where the content of (a) specific micro -
organism(s) is(are) indicated, directly or indirectly, in the labelling 
or otherwise indicated by content claims in connection with sale, 
these shall be present, viable, active and abundant in the produ ct to 
the date of minimum durability. If the product is heat -treated after 
fermentation the requirement for viable micro -organisms does not 
apply.  
 
 
 GSO  05/FDS/ 651:202  المواصفة القياسية                                                             
الخليجية                                                                                                                 
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 3.4.6 Acidified cream is the milk product obtained by acidifying cream, 
reconstituted cream and/or recombined c ream by the action of acids 
and/or acidity regulators to achieve a reduction of pH with or without 
coagulation.  
4 ESSENTIAL COMPOSITION AND QUALITY FACTORS  
4.1 Raw materials  
All creams and prepared creams:  
Milk, which may have been subjected to mechanical and physical treatments 
prior to cream processing.  
Additionally, for creams made by reconstitution or recombination:  
Butter2, milk fat products2, milk powders2, cream powders2, and potable water  
Addition ally, for prepared creams described in Section 3.4.2 through to 
Section 3.4.6:  
The product that remains after the removal of milk fat by churning milk and 
cream to manufacture butter and milk fat products (often referred to as 
buttermilk) and that may hav e been concentrated and/or dried.  
 
4.2 Permitted ingredients  
 Only those ingredients listed below may be used for the purposes and product 
categories specified, and only within the limitations specified.  
 For use in products only for which stabilizers and/or thickeners are justified 
(see table in Section 5): – Products derived exclusively from milk or whey 
and containing 35% (m/m) or more of milk protein of any type (including 
casein and whey protein produ cts and concentrates and any combinations 
thereof) and milk powders: These products can be used in the same function  
as thickeners and stabilizers, provided they are added only in amounts             
functionally necessary not exceeding 20 g/kg, taking int o account any use of  
the stabilizers and thickeners listed in Section 5.  
– Gelatin and starch: These substances can be used in the same function as 
stabilizers, provided they are added only in amounts functionally necessary as 
governed by Good Manufactur ing Practice considering any use of the 
stabilizers/thickeners listed in section 5. 
 
 
2 For specification, see relevant Gulf Standard  
 
 
 
 
 GSO  05/FDS/ 651:202  المواصفة القياسية                                                             
الخليجية                                                                                                                 
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 Additionally, for use in fermented cream, only:  
 
- Starter cultures of harmless micro -organisms including those specified in of 
the Standard for Fermented Milks in section 2.8.  
Additionally, for use in fermented cream and acidified cream, only:  
– Rennet and other safe and suitable coagulating enzymes to i mprove texture 
without achieving enzymatic coagulation.  
– Sodium chloride.  
4.3 Composition  
Milk fat:  Minimum 10% (w/w)  
Compositional modification below the minimum specified above for milk fat 
is not considered to follow  the General Standard for the Use of Dairy .  
5 FOOD ADDITIVES  
5.1 Its allowed to add honey , sugar, fruit or fruit juice, natural and artificial 
flavors with or without colors , according to the related standards.  
5.2 Only those additives classes indicated in the table below may be used for 
the product categories specified. Within each additive class, and where 
permitted according to the table, only those additives listed below may be used 
and only within the limits specified.  Stabilizers and thickeners, in cluding 
modified starches may be used singly or in combination, in compliance with 
the definitions for milk products and only to the extent that they are 
functionally necessary, considering  any use of gelatin  and starch as provided 
for in Section 4.2. 
 
Product 
category  Additive functional class  
Stabilizers(a)  Acidity 
regulators(a)  Thickeners(a) 
and 
emulsifiers(a)  Packing 
gases and  
propellants  
Prepackaged 
liquid cream 
(2.4.1):  x x x - 
Whipping 
cream (2.4.2):  x x x - 
Cream 
packed under 
pressure 
(2.4.3):  x x x x GSO  05/FDS/ 651:202  المواصفة القياسية                                                             
الخليجية                                                                                                                 
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 Whipped 
cream (2.4.4):  x x x x 
Fermented 
cream (2.4.5):  x x x - 
Acidified 
cream (2.4.6):  x x x - 
(a) These additives may be used when needed to ensure product stability and 
integrity of the emulsion, taking into consideration the fat content and 
durability of the product. About the durability, special consideration should 
be given to the level of heat treatment applied since some minimally 
pasteurized products do not require the use of certain additives.  
 X The use of additives belongi ng to the class is technologically justified.  
 – The use of additives belonging to the class is not technologically justified .  
INS no.  Name of additive  Maximum 
level  
Acidity Regulators  
270 Lactic acid, L -, D- and DL - GMP  
325 Sodium lactate  GMP  
326 Potassium lactate  GMP  
327 Calcium lactate  GMP  
330 Citric acid  GMP  
333 Calcium citrates  GMP  
500(i)  Sodium carbonate  GMP  
500(ii)  Sodium hydrogen carbonate  GMP  
500(iii)  Sodium sesquicarbonate  GMP  
501(i)  Potassium carbonate  GMP  
501(ii)  Potassium hydrogen carbonate  GMP  
Stabilizers and thickeners   
170(i)  Calcium carbonate  GMP  
331(i)  Sodium dihydrogen citrate  GMP  
331(iii)  Trisodium citrate  GMP  
332(i)  Potassium dihydrogen citrate  GMP  
332(ii)  Tripotassium citrate  GMP  
516 Calcium sulphate  GMP  
339(i)  Monosodium dihydrogen phosphate   
 
 339(ii)  Disodium hydrogen phosphate  
339(iii)  Trisodium phosphate  GSO  05/FDS/ 651:202  المواصفة القياسية                                                             
الخليجية                                                                                                                 
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 340(i)  Potassium dihydrogen phophate   
 
 
 
 
 
 
1100 mg/kg 
expressed as 
phosphorus  340(ii)  Dipotassium hydrogen phosphate  
340(iii)  Tripotassium  phosphate   
341(i)  Calcium dihydrogen phophate  
341(ii)  Calcium hydrogen phosphate  
341(iii)  Tricalcium phosphate  
450(i)  Disodium diphosphate  
450(ii)  Trisodium diphosphate  
450(iii)  Tetrasodium diphosphate  
450(v)  Tetrapotassium diphosphate  
450(vi)  Calcium diphosphate  
450(vii)  Calcium dihydrogen diphosphate  
451(i)  Pentasodium triphosphate  
451(ii)  Pentapotassium triphosphate  
452(i)  Sodium polyphosphate  
452(ii)  Potassium polyphosphate  
452(iii)  Sodium calcium polyphosphate  
452(iv)  Calcium polyphosphate  
452(v)  Ammonium polyphosphate  
400 Alginic acid  GMP  
401 Sodium alginate  GMP  
402 Potassium alginate  GMP  
403 Ammonium alginate  GMP  
404 Calcium alginate  GMP  
405 Propylene glycol alginate  5000 mg/kg  
406 Agar  GMP  
407 Carrageenan  GMP  
407a  Processed euchema seaweed (PES)  GMP  
410 Carob bean gum  GMP  
412 Guar gum  GMP  
414 Gum arabic (Acacia gum)  GMP  
415 Xanthan gum  GMP  
418 Gellan gum  GMP  
440 Pectins  GMP  
460(i)  Microcrystalline cellulose (Cellulose gel)  GMP  
460(ii)  Powdered cellulose  GMP  
461 Methyl cellulose  GMP  
463 Hydroxypropyl cellulose  GMP  
464 Hydroxypropyl methyl cellulose  GMP  GSO  05/FDS/ 651:202  المواصفة القياسية                                                             
الخليجية                                                                                                                 
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 465 Methyl ethyl cellulose  GMP  
466 Sodium carboxymethyl cellulose (Cellulose 
gum)  GMP  
472e  Diacetyltartaric  and fatty acid esters of 
glycerol  5000 mg/kg  
508 Potassium chloride  GMP  
509 Calcium chloride  GMP  
1410  Monostarch phosphate  GMP  
1412  Distarch phosphate  GMP  
1413  Phosphated distarch phosphate  GMP  
1414  Acetylated distarch phosphate  GMP  
1420  Starch acetate  GMP  
1422  Acetylated distarch adipate  GMP  
1440  Hydroxypropyl starch  GMP  
1442  Hydroxypropyl distarch phosphate  GMP  
1450  Starch sodium octenyl succinate  GMP  
Emulsifiers  
322(i)  Lecithin  GMP  
432 Polyixyethylene (20) sorbitan monolaurate   
 
1000 mg/kg  433 Polyixyethylene (20) sorbitan monooleate  
434 Polyixyethylene (20) sorbitan monopalmitat e 
435 Polyixyethylene (20) sorbitan monostearate  
436 Polyixyethylene (20) sorbitan tristearat e 
471 Mono - and diglycerides of fatty acids  GMP  
472a  Acetic and fatty acid esters of glycerol  GMP  
472b  Lactic and fatty acid esters of glycero l GMP  
472c  Citric and fatty acid esters of glycerol  GMP  
473 Sucrose esters of fatty acids  5000 mg/kg  
475 Polyglycerol esters of fatty acids  6000 mg/kg  
491 Sorbitan monostearate   
 
5000 mg/kg  492 Sorbitan tristearate  
493 Sorbitan monool aurte  
494 Sorbitan monooleate  
495 Sorbitan monopalmitate  
Packing gases  
290 Carbon dioxide  GMP  
941 Nitrogen  GMP  
Propellant  
942 Nitrous oxide  GMP  GSO  05/FDS/ 651:202  المواصفة القياسية                                                             
الخليجية                                                                                                                 
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 6 CONTAMINANTS  
 The products covered by this Standard shall comply with the maximum levels 
for contaminants that are specified for the product in the General Standard for 
Contaminan ts and Toxins in Food and Feed mentioned in section 2.12.  
The milk used in the manufacture of the products covered by this Standard 
shall comply with the maximum levels for contaminants and toxins specified 
for milk by the General Standard for Contaminants and Toxins in Food and 
Feed and with the maximum residue limits for veterinary drug residues and 
pesticides established for milk in section 2.12 .  
7 HYGIENE   
It is recommended that the products covered by the provisions of this standard 
be prepared and handled in accordance with the appropriate sections of the 
General Principles of Food Hygiene , In section 2.2 . The products should 
comply with any microbiological criteria established in accordance with the 
Principles and Guidelines for the Establishment and Application of 
Microbiol ogical Criteria Related to Food , in section 2. 8.  
8  LABELLING  
 In addition to the provisions of the General Standard for the Labelling of 
Prepackaged Foods , in section 2.1  and the General Standard for the Use of 
Dairy Terms in section 2.4 , the following specific provisions apply.  
8.1 Name of the food  
 
 
 
 
 GSO  05/FDS/ 651:202  المواصفة القياسية                                                             
الخليجية                                                                                                                 
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 8.1.1 The name of the food shall be as specified in Section 3of this 
Standard, However, “prepackaged liquid cream” may be designated 
as “cream” and” cream packed under pressure” may be designated 
by another descriptive term that refers to its nature or intended use 
or as “Whipped Cream”. The term “prepared cream” should not 
apply as a designation. The products covered by this Standard may 
alternatively be designated with other names specified in the national 
legislation of the country in wh ich the product is manufactured 
and/or sold or with a name existing by common usage, provided that 
such designations do not create an erroneous impression in the 
country of retail sale regarding the cha racter and identity of the food  
 In addition, labellin g statements, such as product designation of 
fermented creams and content claims, may include reference to the 
terms “Acidophilus”, “Kefir”, and “Kumys”, as appropriate, provided 
that the product has been fermented by the corresponding specific 
starter cul ture(s) specified in Section 2.1 of the Standard for Fermented 
Milks (CXS 243 -2003), and provided that the product complies with 
those compositional microbiological criteria that are applicable to the 
corresponding fermented milk as specified in Section 3. 3 of that 
Standard.  
8.1.2 The designation shall be accompanied by an indication of the fat 
content that is acceptable in the country of retail sale, either as a 
numerical value or by a suitable qualifying term, either as part of the 
name or in a prominent positi on in the same field of vision. Nutrition 
claims,. For this purpose, only, the level of 30% milk fat constitutes 
the reference.  
8.1.3 Creams which have been manufactured by the recombination or 
reconstitution of dairy ingredients as specified in Sections 3.2 an d 
3.3 shall be labelled as “Recombined cream” or “Reconstituted 
cream” or another truthful qualifying term if the consumer would be 
misled by the absence of such labelling.  
8.1.4 An appropriate description of the heat treatment should be given, 
either as part o f the name or in a prominent position in the same field 
of vision, if the consumer would be misled by the absence of such 
labelling.   
 GSO  05/FDS/ 651:202  المواصفة القياسية                                                             
الخليجية                                                                                                                 
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8.2 Declaration of milk fat content  
The milk fat content shall be declared in a manner acceptable in the country 
of sale to the final consumer, either as (i) a percentage of mass or volume, (ii) 
in grams per serving as qualified in the label, provided that the number of 
servings is stated. Where the fat content of the product is indicated by a 
numerical value in accordance w ith Section 8.1.2, such indication may 
constitute the fat declaration, provided that the indication includes any 
additional information as required above.  
 
8.3 Labelling of non -retail containers  
Information required in Section 8 of this Standard and Sections  4.1 to 4.8 of 
the General Standard for the Labelling of Prepackaged Foods in section 2.1 , 
and, if necessary, storage instructions, shall be given either on the container 
or in accompanying documents, except that the name of the product, lot 
identification , and the name and address of the manufacturer or packer shall 
appear on the container. However, lot identification and the name and address 
of the manufacturer or packer may be replaced by an identification mark 
provided that such a mark is clearly identi fiable with the accompanying 
documents.  
9 METHODS OF SAMPLING AND ANALYSIS  
For checking the compliance with this Standard, the methods of analysis and 
sampling contained in the Recommended Methods of Analysis and Sampling,  
in section 2.3.