التقييس لدول مجلس التعاون لدول الخليجالعربية  هيئة  GCC 
STANDARDIZATION ORGANIZATION (GSO)  
 
 
 
 
مشروعمواصفة  نهائي  
Final Draft of Standard FDS 
 
 
 
 
 
 
 
GSO 05 FDS 1874 / 2017  
 
 
   منتجات دهن الحليب    
MILKFAT PRODUCTS  
 
 
 
 
 
 
 
 
إعداد 
اللجنة الفنية الخليجية لقطاع المواصفات الغذائية والزراعية 
 
هذه الوثيقة مشروع لمواصفة قياسية خليجية تم توزيعها لإبداء الرأي والملحوظات بشأنها، لذلك فإنها  
عرضة للتغيير والتبديل، ولا يجوز الرجوع إليها كمواصفة قياسية خليجية إلا بعد اعتمادها من مجلس 
إدارة الهيئة. 
 
ICS:  67.100  
 
 
 
 
 
 
 
 
  
 
 
 
 
 
MILK FAT PRODUCTS  
   
   
   
   
   
   
   
   
   
   
   
 Date of GSO Board of Directors' Approval    :   
                   Technical regulation:  المواصفة القياسيةالخليجية   GSO  05 DS 1874  / 2017 
 
 
  
 
  Foreword  
  
GCC Standardization Organization (GSO) i s 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 Arbia.   
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. ( ), held on   /  /     h (  /  /     ) .  The approved standard will replace and 
supersede the standard No. GSO 333/2012 and GSO 1847/2008.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 المواصفة القياسيةالخليجية   GSO  05 DS 1874  / 2017 
 
 
  
 
MILK FAT PRODUCTS  
  
1. SCOPE:   
 This Gulf standard is concerned with anhydrous milk fat,  milkfat,  milk 
fat anhydrous butter oil, butter oil and ghee, which are used for further 
processing or culinary use . 
   
2. COMPLEMENTARY STANDARDS:  
2.1 GSO 9 "Labeleing of prepackages food stuffs ".  
2.2 GSO 2500 "  Additives Permitted for Use in Food Stuffs "  
2.3 GSO 1931 " HALAL FOOD Part (1): General Requirement "  
2.4 GSO 21 "Hygienic regulations for food plants and their personnel".  
2.5 GSO 168 "Requirement of storage facilities for dry and canned food 
stuffs".    
2.6 GSO 323 "General requirements for transportation and storage of chilled 
and frozen foods".  
2.7 GSO 839 "Food packages – Pat 1: General requirements".  
2.8 GSO 382 , 383 "Maximum allowable limits of pesticides residue in 
agricultural and food products - parts 1 ,2".   
2.9 GSO 150 "Expiration dates for food products – Part 1,2".  
2.10 GSO 1016 "Microbiological criteria for food st uffs".  
2.11 GSO  1694 " General Principles of Food Hygiene ". 
2.12 GSO / CAC 193  " General Standard for contaminants & toxins in food ". 
2.13 GSO 988 "Limits of radioactivity levels perm itted in foods stuffs – Part 
1". 
2.14 GSO 1863 " Food packages - Part 2: Plastic package – General 
requirements ". 
2.15 GSO 2481  " Maximum Residues Limits (M RLs) of Veterinary Drugs In  
Food  ". 
 المواصفة القياسيةالخليجية   GSO  05 DS 1874  / 2017 
 
 
  
3 DEFINITIONS : 
 
3.1       Anhydrous milk fat,  milk fat, anhydrous butter oil and butter oil:  Are 
fatty products derived from milk fat and / or products obtained from 
milk by means of process which result in almost total removal of water 
and non – fat solids.  
3.2      Ghee: Is a product obtained from mil k, cream or butter by means of 
processes which results in almost total removal of water and non – fat 
solids with an especially flavour and physical structure.   
4 REQUIREMENTS : 
 
4.1        The product shall be completely free from all contravenes Islamic 
Law for  example, pig products or its derivatives,  within the condition 
mentioned in item (2.3) . 
4.2        The product shall be produced in plants conforming to the GSO 
standard mentioned in (2. 4 and 2.1 1).  
4.3        The products shall be produced from raw materials co mplying with 
the relevant Gulf Standards.   
4.4        The product shall be free from any vegetable fats or oils; 
hydrogenated or  hydrogenated  expecting butter or cream fat for milky 
animals mentioned in item (1) of this standard.  
4.5        The taste and odour sh all be acceptable after heating a sample to 40 -
45˚C. 
4.6         It shall be natural in its characteristics by being free from rancid 
flavor or any other objection able flavor and raw materials residue 
extracted from them.  
4.7         The texture shall be homogen eous with small smooth granules and 
free from block.  
4.8         It shall be free from impurities and foreign matter.  
4.9         Minimum milkfat  and maximum water content for these products  are 
show n in the following table:  
Fat content  Anhydrous milkfat/  
anhydrous butter oil  Milk fat  Butter oil  Ghee  
Minimum milkfat (% m/m)  99.8 99.6 99.6 99.6 
Maximum water (% m/m)  0.1 - - - المواصفة القياسيةالخليجية   GSO  05 DS 1874  / 2017 
 
 
  
4.10 Maximum free fatty acids and peroxide value shall not exceed the 
limits given against each :  
Fat content  Anhydrous milk fat/ 
anhydrous butter oil  Milk fat  Butter 
oil  Ghee  
Free fatty acids (% m/m)  
 0.3 0.4 0.4 0.4 
Peroxide value  0.3 0.6 0.6 0.6 
 
4.11  The contaminates and toxins in the products shall not exceed the 
limits of GSO standard mentioned in item (2.1 2).  
4.12 Not allow to mix different kinds of Ghee (Saman) together.  
4.13 The milk or cream or butter shall be pasteurized which used in 
production of ghee (saman) with suitable methods.  
4.14 All milkfat products shall be comply to GSO stated in item 2.2  . 
4.15 The microbiological criteria s hall not exceed the permitted limits of 
GSO standards mentioned in item (2.1 0).  
4.16 The limits of pesticides residues shall not exceed the limits of GSO 
standards mentioned in items (2. 8).  
4.17 Verterinrial residues content in the product shall not exceed to what  
declared in Gulf standard mention in item (2.1 5). 
4.18 Radioactivity requirements in the product shall be according to Gulf 
standard mentioned in item (2.1 3).   
 
5         PACKAGING AND TRANSPORTATION AND STORAGE : 
 
The following shall be taken in to consideration  on packaging:  
 
5.1       Containers used in packaging the product shall be healthy, suitable 
and comply with Gulf standard mention in item (2.1 4). 
5.2        In case the product is packed in air tight metallic containers, th ey 
shall be flushed w ith an inert gas b efore, during and after filling. 
Carbon dioxide is not acceptable for This purpose.  المواصفة القياسيةالخليجية   GSO  05 DS 1874  / 2017 
 
 
 5.3       The product shall be transported and storage in suitable way which  
protect it from c ontaminant or damage and away from sun exposure 
sources and in well ventilation  and in case the products packed in non -
airtight containers the temperature shall  not more than 10oc  during 
transportation and storage with considering the requirements in GSO 
standard mentioned  in item (2.7).  
5.4        Its  prohibited to packed the Ghee (Saman) in Poly Vinyl Chloride 
containers  (PVC) .  
 
6    LABELLING : 
 
Without prejudice to what has been mentioned in Gulf standard 
mentioned in item (2.1 , 2. 9), Each prepackage label or labeling shall 
be as following:  
 
6.1     The name of the product shall be:  
6.1.1 Anhydrous milk fat, milk fat, anhydrous butter oil, butter oil and ghee 
as specified in item (3).  
6.1.2 Kind of animal or animal whose milk fat the product is produced.  
   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 المواصفة القياسيةالخليجية   GSO  05 DS 1874  / 2017 
 
 
  
 
 
References:  
 
 
1-  Codex Standard 280  (STANDARD FOR MILKFAT PRODUCTS ).