1 هيئة التقييس لدول مجلس التعاون لدول الخليج العربية  
STANDARDIZATION ORGANIZATION FOR G.C.C (GSO)  
 
 
 
 
 
 
مشروع نهائي 
GSO ……  /2015  
 
 
الألبان المتخمرة  المعاملة حراريا  بعد التخمر(طويل الصلاحية)  
FERMENTED MILK PRODUCTS  HEAT TREATED  
 AFTER FERMENTATION  
(LONG LIF E) 
 
 
 
 
 
 
 
 
 
 
 
 
إعداد  
اللجنة الفنية الخليجية قطاع مواصفات المنتجات الغذائية والزراعية  
 
هذه الوثيقة مشروع لمواصفة قياسية خليجية تم توزيعها لإبداء الرأي والملاحظات بشأنها، لذلك فإنها 
عرضة للتغيير والتبديل، ولا يجوز الرجوع إليه كمواصفة قياسية خليجية إلا بعد اعتمادها من مجلس 
إدارة الهيئة الخليجية.  المواصفة القياسية الخليجية GSO  / 5102  
 
 2  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 regu lations 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 .King dom of Saudi Arabia  
The draft Standard has been prepared based on relevant AIDMO, International 
and National foreign Standards and references. 
 
This standard has been approved as a Gulf  (Standard /Technical Regulation ) by 
GSO Board of Directors  in its mee ting No.(       ),held on                                 /    
 /   H ,      /     /              G. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 المواصفة القياسية الخليجية GSO  / 5102  
 
 3  
FERMENTED MILK PRODUCTS  HEAT TREATED  
 AFTER FERMENTATION  
(LONG LIFE)  
1  Scope:   
This Standard Is Concerned With Ultra High Tempera ture (UHT ) Fermented 
Milk  And flavoured Fermented Milk (Long Life)  For Direct Consumption Or 
Further Processing In Conformity With The Definitions In Item 3 Of This 
Standard.  
2  Complementary References  
Labeling Of Prepackaged Foods  9 GSO 2.1 
Milk Powder  10 GSO 2.2 
Hygienic Regulations For Food Plants And Their Personnel  21 GSO 2.3 
Expiration Dates For Food Products - Part 2 : Voluntary 
Expiration Dates. 150-2  GSO 2.4 
Maximum Limits For Pesticide Residues In Agriculural Food 
Products Part 1 And Part 2 383, 382 GSO 2.5 
Methods For Sampling Milk And Milk Products 569 GSO 2.6 
Food Packages - Part 1 - General Requirements  839 GSO 2.7 
" Maximum Limits Of Mycotoxins Permitted In Foods And 
Animal Feeds - Aflatoxins  841 GSO 2.8 
" Limits Of Radiation Levels Per mitted In Foodstuffs - Part 1  988 GSO 2.9 
Sweeteners Permitted For Use In  Food  Products 995 GSO 2.10 
" Microbiological Criteria Of Food Product - Part 1  1016 GSO 2.11 
Unbottled Drinking Water  149 GSO 2.12 
Food Packages - Part 2: Plastic Package - General Requirements  1862 GSO 2.13 
Halal  Food Part (1): General Requirement  1931 GSO 2.14 
General Principles Of Food Hygiene  1694 GSO 2.15 
Food Grade Salt 1843 GSO 2.16 
Requirements Of Nutritional Labeling 2233 GSO 2.17 
Maximum Residue Limits For Vete rinary Drugs In Food  GSO/CAC MRL  02 2.18 
Fermented Milk Products - Bacterial Starter Cultures - Standard Of 
Identity GSO ISO 27205 2.19 
Food Additives  
 ....... GSO 2.20 
3 Definitions  
3.1 Fermented Milk: Is A Milk Product Obtained By Fermentation Of Mil k, 
Which Milk May Have Been Manufactured From Products Obtained From 
Milk By The Action Of Suitable Pure Specific Bacteria According To 
Standard In Item 2.19  Heat Treated After Fermentation To Not Less Than 
137oc For Not Less Than Two Seconds And Filled A nd Packaged Under 
Aseptic Conditions In     A Suitable Container                                     المواصفة القياسية الخليجية GSO  / 5102  
 
 4 3.1.1  Yoghurt : A Coagulated Milk Product Obtained By Lactic Acid Fermentation 
Through The Action Pure Specific Bacteria According To Standard In Item 
2.19 
 
3.1.2 Concentrated Fermented Milk Is A Fermented Milk  IN 3.1 The Protein Of 
Which Has Been Increased Prior To Or After Fermentation To Minimum 
5.6%. Concentrated Fermented Milks Includes Traditional Products Such As 
Labneh  
 
3.1.3 Laban : Fermented Milk IN 3.1 Having A Fluid Texture After The Addition Of 
One Strain Or More Of Pure Specific Bacteria , Producing Lactic Acid , To 
Milk   According To Standard In Item 2.19  
 
3.1.4 Drinks Based On Fermented Milk Are Composite Milk Products , As Defined 
In Item  3.1 Obtained By Mixing Fermented Milk In Item 3.1 With Potable 
Water In Item 2.12 With Or Without The Addition Of Other Ingredients Such 
As Whey And Other Non -Dairy Ingredientsin Item 3.3, Drinks Based On 
Fermented Milk Contain A Minimum Of 40% ( M/M) Fermented Mi lk. 
 
3.1.5 Fermented Cream: Product Of Milk Is A Which Is Obtained In Accordance 
With Item 1.3 Fermenting Cream, Or Recombined Cream, Cream Or Re -
Assembled, By The Appropriate Types Of Bacteria Mentioned In The Gulf 
Standard Item 2.19, Leading To Reduced P h (PH), With Coagulation Or 
Without  
3.2  Alternate Culture Yoghurt    
Cultures Of Streptococcus Thermophilus And Any Lactobacillus Species  
 
3.3 Flavoured Fermented Milks: Are Fermented Milks Products In Item 3.1, 
Which Contain A Maximum Of 50% (M/M) Of Non -Dairy Ingredients (Such 
As Nutritive And Non Nutritive  Sweeteners, Fruits And Vegetables As Well 
As Juices, Purees, Pulps, Preparations And Preserves Derived Therefrom, 
Cereals, Honey, Chocolate, Nuts, Coffee, Spices And Other Harmless Natural 
Flavouring F oods) And/Or Flavours. The Non -Dairy Ingredients Can Be 
Mixed In Prior To/Or After Fermentation  
 
4-  Requirements          
 The Following Requirements Shall Be Met Fermented Milk Ultra High 
Temperature (UHT ) Treated After Fermentation (Long Life ). 
4.1 The P roduction Shall Be According With Health Conditions Contained In The 
Gulf Standards In Items No. 2.3 And 2.15  
4.2 Without Prejudice To That Stated In The GSO Standard In Item 2.1 4 It Shall 
Be Free From Pigs Products And By -Products . 
4.3 It Shall Be Produc ed From Raw Materials Complying With The Relevant GSO 
Standards . 
4.4 Shall Be Pasteurization Of Milk That Is Used In Fermented Dairy Industry.  المواصفة القياسية الخليجية GSO  / 5102  
 
 5 4.5 Shall Be The Milk And Ingredients Obtained From The Milk According With 
Gulf Standards Of Their Respective  
4.6 Shall Be The Potable Water According With Gulf Standards In Item 2.1 2 
4.7 Shall Be The Suitable And Harmless Microorganisms According With Gulf 
Standards In Item  2.19 
4.8 Shall Be The Food Grade Salt According With Gulf Standards In Item  2.16 
4.9 Shall B e The Non-Dairy Ingredients According  As Listed In Item 3.3  
4.10 Gelatine And Starch Provided They Are Added Only In Amounts Functionally 
Necessary As Governed By Good Manufacturing Practice , Taking Into 
Account Any Use Of The Stabilizers/Thickeners Liste d In Item 2. 20.  
4.11 Composition  
 The Chemical Characteristics  for The P roducts in item 3.1 Shall Comply With 
The Requirements According With Gulf Standards Of Their Respective  
4.12 In The Case Of Ultra High Temperature Fermented Milk Produced From Raw 
Milk, It Is Not Permitted To Add Dried Milk Or Milk Fat From Other Sources  
4.13 Raw Milk May Be Added To Recombined Milk To Produce UHT Fermented 
Milk After Fermentation Only At Recombined Fermented Milk  Factories. The 
Product Labels Should Indicate That It Is A Recombined UHT Fermented 
Milk  Only And Shall Not Indicate That It Is Mixed.  
4.14 Vitamin A and D Shall Be Added To The P roducts in item 3 Comply With The 
Requirements According With Gulf Standards Of Their Respective   
4.15 Whey Removal After Fermentat ion Is Not Permitted In The Manufacture Of 
Fermented Milks, Except For Concentrated Fermented Milk  
4.16 Food Additives May Be Used According To The Limits Stated In The GSO 
Standard Mentioned In Item 2. 20 
4.17 It Should Be Free Of Micro -Organisms Able To G row After Incubation At 50 
C For seven Days.  
4.18 It Should Be Free Of Micro -Organisms Able To Grow After Incubation At 30 
C For Seven Days.  
4.19 The Product Shall Be Offered For Sale Only After Seven Days From The Date 
Of Production And After It Has Been Checked For Any Spoilage.  
4.20 Microbiological Limits In The Product Shall Be Comply With The GSO 
Standard Mentioned In Item 2.1 1 
4.21 The Products Shall Comply With The Maximum Residue Limits For Pesticides 
In Item 2.5  المواصفة القياسية الخليجية GSO  / 5102  
 
 6 4.22 The Products Shall Comply With  The Maximum Limits For Veterinary Drugs 
Residues  In Item 2.1 8 
4.23 Radiation Limits Of The Product Shall Be Comply With The GSO Standard 
Mentioned In Item 2. 9 
.424 Mycotoxins Limits In The Product Shall Be Comply With The GSO Standard 
Mentioned In Item 2. 8. 
5 Sampling  
Samples Shall Be Taken According To The GSO Standard Mentioned In Item 
2.6 
6 Packaging  
Without Prejudice To That Stated In The GSO Standard In Items 2. 7and 2.1 3. 
 The Products Shall Be Packaged Mechanically Under Aseptic Conditions To 
Avoid A ny External Contamination In Clean And Sterilized Containers That 
Does Not Affect Its Characteristics  
7 Transportation And Storage  
UHT Fermented Milk Shall Be Transported And Stored At Temperature Not 
Exceeding 25 C And Shall Not Be Subjected To Direct Sun light Or Freezing  
8 Labelling  
Without Prejudice To GSO Standards Mentioned In Items 2.1،2.4،2.10 And 
2.17  The Following Should Be Indicated:  
8.1 If Milk Other Than Cow Milk Used In Processing The Product Or A Part From 
It, The Animal Or Animals Of The Milk Source Shall Be Mentioned  
8.2 In the case of the use of reconstituted milk and mixed with fresh milk (raw 
milk) should make it clear that factory of milk reconstituted only with the lack 
of reference to the mixing  
8.3  In Case Recombined Milk Is Used, The Statement (Produced From Powder 
Milk) Shall Be Written In The Upper Part Of The Conta iner Label On The 
Main Face Or One Of The Side Of The Container, Such That The Size Of 
Writing Letters Is Not Less Than:  
- Found 18 Black On Containers Of One Litre Or More;  
- Found 14 Black On Containers Of One Half Litre;  
- Found 12 Black On Containers Less Than One Half Litre.  
8.4 Fat Content, Non -Fat Solids Content And Type Of Fermented Milk (Full 
Cream - Low Fat And Skimmed Fermented Milk).  المواصفة القياسية الخليجية GSO  / 5102  
 
 7 8.5 In Case Of Using Flavoured Substance To The Product The Name Of Product 
Shall  Be Fermented Milk With ..... (Kind Of Flavoured Used) Flavour, And In 
Case Of Using Fruit Or Its Products Without Using Any Flavoured Substance 
The Name Of Product Shall Be Fermented Milk With .... (Kind Of Fruit Used).  
8.6 Food Additives  
8.7 Percentage Of Added Salt  
8.8 Fermented milks to which only nutritive carbohydrate sweeteners have been 
added  
8.9 If non -nutritive  sweeteners are added in partial or total substitution to sugar, 
the mention “sweetened  with ______” or “sugared and sweetened with 
______ ” should appear close to the name  of the product, the blank being filled 
in with the name of the artificial sweeteners.  
8.10 The warning statements shall be written Shall Be Comply With The GSO 
Standard Mentioned In Item 2.1 0 
8.11 Information On How To Kee p The Product.  
8.12  In The Case Of Imported UHT Fermented Milk, Labelling Shall Clearly 
Indicate That It Is An Imported Product. It Shall Not Show Any Name Or 
Trademark Of GSO Dairy Producing Company Which May Indicate It Is Of 
Local Production.  
8.13 The Date Of Production And End Of Shelf Life Date In Clear Not Coded Way  
8.14 Nutrition  Informatio n. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 المواصفة القياسية الخليجية GSO  / 5102  
 
 8  
References:  
1- CODEX STAN 243 -2003 - Standard for Fermented Milks . 
2- Code of   Federal Regulations Title 21 -   131.112 - Cultured milk . 
3- SASO 2317/2 005 - FERMENTED MILK .