هيئة التقييس لدول مجلس التعبون لدول الخليج العربية 
GCC STANDARDIZATION ORGANIZATION (GSO)  
 
 
 
 
 
 مشروع: نهائي  
 
 
 
GSO  /FDS  .../2012 
 
 
 
الحليب المبخر 
 Evaporated milk 
 
 
 
Prepared by: 
Gulf technical committee for sector standard of food and agricultural products  
 
This document is a draft Gulf Standard circulated for comments, it is therefore, subject to  
alteration and modification, and may not be referred it as a Gulf Standard, until approved  by 
the Board of Directors .  
 
 
ICS: 67.100.10 Gulf Standard                                                                                                                          GSO…/2012  
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FOR EWORD  
 
The Gul f Standardization Organization for GCC (GSO) is a regional Organization 
which consists of the national organization for Standards and Metrology in GCC.  
and its duties are emphasized on the preparation of standards specifications through 
specialized technical committees.  
The GSO through its technical committee program TC NO .5 (Technical 
Committee of food and agricult ural products) has prepared GSO   "Evaporated  
milk". The Draft Standard has been prepared by (State of Qatar) in Arabic and 
English langauge. This standard has been prepared a fter review the Arabic, foreine , 
International standards and related complied references.  
The standard has been approved as Gulf technical regulation by GSO Board of 
Direction in its meeting No…. /…..    Held on …/…/… /H, /…/G  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Gulf Standard                                                                                                                          GSO…/2012  
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 Evaporated milk  
1-Scope:  
This Gulf Standard is concerned with evaporated milk, intended for direct human 
consumption or further processing.  
 
2-Complementary Standards:  
2.1 GSO 9" Labeling of prepackaged food stuffs".  
2.2 GSO 20" Methods for the determination of contaminating metallic elements in food 
stuffs".  
2.3 GSO 21" Hygienic regulations for food plants and their personnel"  . 
2.4 GSO 22" Methods of test for coloring  matters used in food stuffs".  
2.5 GSO 150" Expiration periods of food products " . 
2.6 GSO 168" Conditions of stores facilities for dry and canned food stuffs".  
2.7 GSO 383, 383" Maximum limits for pesticide residues in agricultural  and food products - 
Parts 1, 2".  
2.8 GSO 569" Methods of sampling for milk and milk products"  . 
2.9 GSO 570" Methods for physical and chemical test for milk".  
2.10 GSO 5 71" Methods of microbiological test for  treated  liquid milk"  . 
2.11 GSO 839" Food packages - Part 1: General requirements".  
2.12 GSO 841" Maximum limits for mycotoxins permitted in food and animal feeds - 
Aflatoxins".  
2.13 GSO 988" Limits of radioactivity levels permitted in food stuffs - Part1".  
2.14 GSO 998" Methods for the detection of permissible radionuclide in food stuffs - Part 1: 
Gamma spectrometry analysis: A -Cs- 134, C s 137".  
2.15 GSO 1016" Microbiological criteria for food stuffs" .  
2.16 GSO 1694" General rules for food hygiene"  . 
2.17 GSO/CAC 192" General Standard for food additives" .  
2.18 GSO/CAC 193" General Standard  for contaminants and toxins in food and feed"   
2.19 GSO/CAC 229" Analysis of pesticide residues: Recommended methods".  Gulf Standard                                                                                                                          GSO…/2012  
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 2.20 GSO/CAC/RCP 57" Code of hygienic practice for milk and milk products".   
2.21 GSO/CAC/MRL 2 "Maximum residue limits for veterinary drugs in food".  
 
3-Definitions:  
3.1 Evaporated milk:   
Is a product which can be obtained by the partial removal of water from milk by heat,  or any 
other process which leads to a product of the same composition and  
characteristics . The fat and /or protein  content of the milk may have been adjusted, by the 
addition and/ or withdrawal of milk constituents in such a way as not to alter the whey protein 
to casein ratio of the milk being adjusted.  
3.2 Milk retentate:  
Is a product obtained by concentrating milk protein by ultra filtration  of milk, partly skimmed 
milk, or skimmed milk  . 
3.3 Milk permeates:  
Is a product obtained by removing milk proteins and milk fat from milk, partly skimmed milk, 
or skimmed milk by ult ra filtration .  
 
4-Requirements:  
 The following shall be met in the product:  
4.1 All raw materials shall be complying with Gulf Standards specific to each.  
4.2 The production shall be carried out according Gulf Standards stated in Items (2.3, 2.16, 
and 2.2 0). 
4.3 The product shall be free from big products and its derivatives  and a ll the contradicts 
Islamic law.     
4.4 The product shall be manufacture d from the following milk products: milk, milk powder  
and cream , cream powder and milk fat products.  
4.5 The  following milk products are allowed for protein adjustment purposes:  
- Milk retentat  
- Milk permeate  
- Lactose  
4.6 The composition of evaporated milk shall be according to Table (1):  Gulf Standard                                                                                                                          GSO…/2012  
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 Table (1)  
Composition of evaporated milk  
 Evaporated 
milk Evaporated 
skimmed milk  Evaporated 
partly 
skimmed milk  Evaporated 
high- fat milk 
Milk fat 
content  7.5 % 
m/m(Minimum)  1 %  
m/m(Maximum)  More than 1% 
and less than 
7.5% m/m  15 % m/m 
(Minimum)  
Minimum milk 
solids content* 25 % m/m  20 % m/m  20 % m/m  11.5 % m/m  
Minimum  milk 
protein in milk 
solids -not-fat 
content*  
 
34% m/m   
 
34% m/m   
 
34% m/m   
 
34% m/m  
 
*The milk solids and milk solids - not- fat content  include water of crystallization of the lactose.  
4.7 Acidity content of the product shall not exceed 0.4% calculated as lactic acid.  
4.8 The following permissible to add:  
4.8.1 Potable water, Sodium chloride.  
4.8.2 Without  prejudice to what mentioned in Gulf Standard stated in Item (2.17), only those 
food additives listed in Table (2), may be used within the limits specified against each:  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Gulf Standard                                                                                                                          GSO…/2012  
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 Table (2)  
Allowed food additives  
INS 
no. Purpose  Permitted  food a dditive  Maximum lev el 
508 
509  
Firming agents  Potassium chloride  
Calcium chloride  2000 ppm singly or 3000 
ppm in combination, 
expressed as anhydrous 
substances  
331 
332 
333  
Stabilizers  Sodium citrates  
Potassium citrates  
Calcium citrates  2000 ppm singly or 3000 
ppm in combination, 
expressed as anhydrous 
substances  
170 
339 
340 
341 
450 
451 
  
 
 
Acidity regulators  Calcium carbonate  
Sodium phosphate  
Potassium phosphate  
Calcium phosphate  
Diphosphtes  
Triphosphate s  
 2000 ppm singly or 3000 
ppm in combination, 
expressed as anhydrous 
substances  
452 
500 
501  Polyphosphate  
Sodium carbonate  
Potassium carbonate   
407 
 Thickener  
 Carrageenan  
               150 ppm  
 
322  Emulsifier  Lecithins  Limited by GMP  
 
4.9 Contaminants content shall not exceed to what mentioned in Gulf Standard stated in Item 
(2.18). 
4.10 Contaminating metallic elements shall not exceed the following (PPm):  
                   Mercury                          0.5  
                    Arsenic                           1  
                   Lead                                 2  
                   Copper                             1 
                   Zink                                   250 in  case of metallic containers  
4.11 Aflatoxins content in the product shall not exceed to what mentioned in Gulf Standard 
stated in Item (2.12). 
4.12 Pesticide residues content in the product shall not exceed to what mentioned in Gulf 
Standard stated in Item  (2.7). Gulf Standard                                                                                                                          GSO…/2012  
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 4.13 veterinary drugs residues in the product shall not exceed to what mentioned in Gulf 
Standard stated in Item (2.21).  
4.14 Microbiological criteria in the product s hall not exceed to what mentioned in Gulf 
Standard stated in Item (2.15). 
4.15 Contaminants radioactivity level for the product shall not exceed to what mentioned in 
Gulf Standard stated in Item (2.11). 
 
5. Sampling:  
Samples shall be taken according to Gulf Standard stated in Item (2. 8). 
 
6. Methods of examination and test:  
All necessary tests stated in Gulf Standards mentioned in Items (2.2, 2.4, 2.9, 2.10, 2.14 ) shall 
be carried out on the representative sample take n according to Item (5),  to determine the 
compliance of the product for the requirements of this Standard.  
 
7. Packaging, transportation and storage : 
7.1 Packaging:  
Without prejudice to what mentioned in Gulf Standard stated in Item (2.11), the product shall 
be packed automatically, to ensure not contamination, and in clean and sterilized containers 
not lead to alter product properties.  
 
7.2 Transportation:  
7.2.1 Means of transportation  shall be approved from control aut horities  and not previously 
used in transportation any toxic or harmful substances.  
7.2.2 Sterilized and automatic well sealed products shall be transport at temperature not 
exceed 30°C. 
7.2.3 Unsterilized products shall be transport at temperature ranged from 0 -5°C. 
 
7.3 Storage:  
Used stores shall be well ventilated and far from heat and contamination sources, and shall be 
comply with Gulf Standard stated in Item (2.6). 
 Gulf Standard                                                                                                                          GSO…/2012  
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 8. Labeling:  
Without prejudice to what mentioned in Gulf Standard s stated in Item s (2.1, 2. 5), the 
following shall be declared on the label of containers:  
8.1 Product name: As mentioned in Item (4.6). 
8.2 Fat content.  
8.3 Protein content.  
8.4 Evaporated partly skimmed milk may be designated "evaporated semi -skimmed milk" if 
the milk fat content ranged between 4.0 - 4.5 %and the minimum milk solids is 24% m/m.  
8.5 In the case of process the product from reconstituted milk, the name of the product shall 
be follow with clear write and with the same size for the letters used in writing the name of 
the product, with the statement "processed from dried milk" or others, according to the kind of 
milk used.  
8.6 Kind of animal from which the milk produced.