هيئة التقييس لدول مجلس التعبون لدول الخليج العربية 
GCC STANDARDIZATION ORGANIZATION (GSO) 
 
 
 
 
 
 Final draft standard  
 
 
 
GSO       :2013 
 
   
 
 
MILK PRODUCTS WITH PROBIOTICS  
           
 
 
 
 
 
 
 
 
 
Prepared by:  
Gulf technical committee for 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  
By the Board of DirectorsGSO STANDARD                                                                                 GSO………/ 201 3        
 
 1 Foreword  
 
Standardization Organization for (GCC) is a regional Organization which 
consists of National Standard Bodies of GCC member States.  
One of GCC main function is to issue Gulf Standards through specialized 
technical committees (TCs).  
GSO through the technical program of committee TC No. (5) 'Technical Gulf 
committee for food and agricultural products standards' has prepared the 
standard of " MILK PRODUCTS WITH     PROBIOTICS " The draft 
standard has been prepared by Saudi Arabia , after review the Arabic, 
foreigner and International standards and related complied references. 
  
This standard has been approved as Gulf technical regulation by GSO Board 
of Directors in its meeting No…./ …… held on ……/……H,        /        /    G.  
 
 
 
 
 
 
 
 
 
 
 
 
 
  
 
 
 
 
 
 
 
 
 
 
 
 GSO STANDARD                                                                                 GSO………/ 201 3        
 
 2 MILK PRODUCTS WITH  
PROBIOTICS 
 
 
1. SCOPE AND FIELD OF APPLICATION  
 This standard is concerned with dairy products with added 
probiotics.  
 
2. COMPLIMENTARY REFERENCES   
2.1 GSO  9 “Labeling of prepackage food”.  
 
2.2 GSO  569 “Methods of sampling milk and milk products”.  
 
2.3 GSO 570   “Milk chemical and physical analysis methods”.  
 
2.4 GSO…..  “Methods of microbiological analysis of liquid milk”.  that 
will be adopted by GCC  
 
2.5 GSO 21 “Hygienic regulation for food plants and their personals”.  
 
2.6 GSO 678  “Method of test for fermented milk”.  
 
2.7 GSO 22  “Methods of test for coloring matters used in 
food stuffs”.  
 
2.8 GSO 150  “Expiration periods for food products Part -1”. 
 
2.9           GSO 323  “Gener al requirements for transportation and storage of          
chilled and frozen foods”.  
 
2.10        GSO 381  “Emulsifiers stabilizers and thickeners permitted for 
use in   food stuffs ”.     
 
2.11 GSO 382  “Maximum limits of pesticides residues in agricultural          
food products Part 1 and Part 1”. 
 
2.12 GSO 382  “Maximum limits of pesticides residues in 
agricultural          food products Part 1 and Part 2”.  
2.13 GSO 707  “Flavoring permitted for use in food stuffs”.  
 GSO STANDARD                                                                                 GSO………/ 201 3        
 
 3 2.14 GSO 839  “Food packaging General requirements – Part 1”.  
 
2.15 GSO 1338  “Laban”.  
 
2.16 GSO  992 “Yoghurts (Rob)  
 
2.17 GSO 988  “ Limits of radiation levels permitted in foodstuffs”.  
 
2.18 GSO… . “Sanitary requirements for production and processing 
milk”.  that will be adopted by GCC  
 
2.19 GSO 841  “Maximum limits of Mycotoxins permitted in foods and 
animal feeds – Alfa-toxins  
 
2.20 GSO  ….“ Methods of determination of Mycotoxins  in Food 
products  and  Feeds – Aflatoxins  that will be adopted by GCC  
 
2.21 GSO Standards  “Methods of determination of residual pesticides in  
agriculture and food products”  that will be adopted by GCC  
 
2.22 GSO…  “Maximum allowable limits of hormones and antibiotic in 
agricultural and food products”.  that will be adopted by GCC  
 
2.23 GSO …  “Methods of determination of residues of hormones and 
antibiotics in agricultural and food produc ts that will be adopted by 
GCC  
 
2.24 GSO ….. “Methods of testing radiation limits in agricultural and 
food products” that will be adopted by GCC  
 
2.25 GSO 1016  “Microbiological criteria of food products – Part 1”.  
 
 
3.Definitions  : 
 
3.1         Probiotics: A set of micro -organisms have a beneficial effect on 
health when ingested in sufficient quantities.  
  
3.2        Prebiotics : the doping substances and nutritious helpers help the 
growth of biotechnology  GSO STANDARD                                                                                 GSO………/ 201 3        
 
 4 3.3          milk products have been added as Probiotics: A group of dairy 
products and added a Probiotics such as Lactobacillus acidophilus  
and Lactobacillus casei  and Befidobacteria.  
 
4.Requirements  : 
 
Must be available in dairy products, added a Probiotics as follows:  
4.1   have been studying the safety of Probiotics in accordance in item 2.2 5 
4.2   that the raw materials used in production conform to the standards their 
own.  
4.3   to be completely free of pork products and its derivatives.  
4.4 Produced using t he following basic components: raw milk or reconstituted 
milk or dried Center (full fat, skimmed or partially full) and butter 
or cream or any source of fat milk.  
4.5  that the product contains 810 cell Probiotics / ml (minimum) of the 
auxiliary cells Prob iotics to the end of the validity period.  
4.6  not to be Probiotics genetically modified or produced from micro -
organisms and genetically modified organisms.  
4.7  claims to be a food or health -related strain used and allowed the parties  
4.8 to take into ac count the production health rules and conditions set forth in 
standard specifications contained in items ( 2.5, 2.18). 
4.9 that the product be free from defects in taste and smell.  
4.10 that the product be free fully devoid of microbes and toxins nurse.  
4.11 products not contain preservatives.  
4.12 to be added to milk products Probiotics comply with the specifications 
for each of them.  
4.13 to be free of foreign substances and impurities and insects and their 
parts.  
  
4.14 that the products conform to the s pecifications of the remains of 
antibiotics and veterinary drugs, hormones, pesticide residues 
contained in items ( 2.11, 2.12 ,  2.22) 
 GSO STANDARD                                                                                 GSO………/ 201 3        
 
 5 4.15 to be microbiological limits of microorganisms in the product 
specification conform to the GSO  standard mentioned in item 2.25 
 
4.16 that the border radiation in the product specification conform to the GSO  
standard mentioned in item No. 2.17 
.  
4.17    to add Prebiotics to be allowed to add materials for food in accordance 
with the rates allowed.  
  
4.18 to be remnants of mycotoxins (aflatoxin) in the permissible limits 
according to the GSO  standard specifications contained in item 2.19 
. 
5.Sampling  
  
Samples are taken in accordance with the specification contained in the GSO  
standard item 2.2 
  
6 - Methods of test  
6.1       conducted on a representative sample taken in accordance with item 
(5) all the tests contained in the GSO  standards in items  (2.3 - 2 .4 - 
2 . 6 – 2. 7 -  2. 20.   - 2 .21 – 2.22 – 2.23 – 2.24) to determine the 
extent to which Product of the requirements contained in this 
specification.  
 
7 - Packing  
Without prejudice to the provisions of GSO  standard mentioned in item ( 2.14) 
must be packaged product to a mechanism to ensure non -
contamination in the containers clean, healthy, ap propriate court 
lock does not affect the product characteristics.  
  
8 - Transport and storage  
Without prejudice to the provisions of GSO standard mentioned in item 2 . 9 
must be transported and stored milk products have been added as 
Probiotics at a temper ature of no more than 5.  GSO STANDARD                                                                                 GSO………/ 201 3        
 
 6  
 
  
9 - explanatory statements  
Without prejudice to the provisions of the GSO standards  specification set out 
in item ( 2.1 1) and GSO  standard contained in item ( 2.8), shall be 
declared on the product packages as follows:  
 9.1   scientific name of the Probiotic, including the dynamic strain used  
 9.2   the recommended amount each day for consumption on the health 
benefits of Probiotic User  
9.3   food or health claim allowed by the official authorities  
9. 4 product type.  
9.5  the proportion of fat and solids non -greasy.  
9.6  type of product according to the proportion of fat (full -fat, low -fat, skim).  
9.7  in the case of manufacture of milk powder or status, must follow the 
name of the product are clearly marked with the words  "made from 
milk powder or milk center."  
9. 8 additives.  
9.9 The period of validity of dairy products, aides added a Probiotics match 
for the validity of the product added to it (the base).  
  
 
 
 
 
 
 
 
 
 
 
 GSO STANDARD                                                                                 GSO………/ 201 3        
 
 7  
 
RREFERECNES  
-  Saudi Standard No 281/1982  
 “Fermented Milk”.  
- Encyclopedia of Dairy Sciences  
 (2002), Roginski, H., Fuquay, J.W.  
 and Fox, P.F., Academic Press.  
- Bifidobacteria and Their Role  
 (1983), Rasic, J.L. and Kurmann, J.  
 A., Birkhauser Verlag Basel,  
 Switzerland.  
- Cheese and Fermented M ilk 
 Products, Vol. 1: Orgins and  
 Principles (1997), Kosikowski, F.  
 And Mistry, V., F.V. Kosikowski,  
 L.L. C., Westport, Connecticut, USA.