GSO STANDARD GSO …. / 2008 
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اﻟﺘﻌﺎو ﻣﺠﻠﺲ  ﻟﺪول اﻟﺘﻘﻴﻴﺲ  اﻟﻌﺮﺑﻴﺔهﻴﺌﺔ  اﻟﺨﻠﻴﺞ  ﻟﺪول ن  
GCC STANDARDIZATION ORGANIZATION (GSO) 
 
 
 
 
 
Final Draft  
 
GSO 5/ FDS /2008 
 
 
 
 
 
  
 
 
   
 
 
Prepared By 
GSO Technical Committee No. 5 for sta ndards of food and agriculture products  
 
 
This document is a draft GSO Standard ci rculated for comments. It is, therefore, 
subject to alteration and modification and may not be referred to as a GSO 
Standard until approved by GSO Board Of Directors. 
 
 
  
 
  
 
  اﻟﻠﺒﻦ ﺷﺮاب  
 
LABAN DRINK 
 
 
  
 GSO STANDARD GSO …. / 2008 
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Foreword 
 
Standardization Organization for GCC (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 regulation through specialized technical committees (TCs ).  
GSO through the technical program of committee TC NO.5 “Gulf technical committee for 
standards of food and agricultural products” has 
preparing  Gulf Standard " LABAN DRINK  " 
issued by GSO. The Draft standard has been prepared by Sultanate of Oman. 
 This standard has been approved as Gulf Tech nical Regulation by GSO Board of Directors in 
its meeting No……../…….. held on        /    /    /    H,  /  /   G. 
 
 
 
  
 
 
 
 
  
 
  
 
  
 
 
  
 
  
 
     
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LABAN DRINK 
1- SCOPE AND FIELD OF APPLICATION 
This standard is concerned with laban drink. 
2- COMPLEMENTARY REFERENCES 
2.1 GSO 9  Labelling of Prepackaged Foodstuffs 
2.2 GSO 10  Milk Powder 
2.3 GSO 21  Hygienic Regulations for Food Plants and Their Personnel. 
2.4 GSO 150  Expiration Period for Food Products  Part 1. 
2.5 GSO 174  Raw Milk 
2.6 GSO 323  General Requirements for Transportation and Storage of   Chilled and  
Frozen Foods 
2.7  GSO 382 Maximum Limits for Pesticide Residues in Agricultural and Food 
Products - Part 1. 
2.8 GSO 383 Maximum Limits for Pesticide Residues in Agricultural and Food 
Products - Part 2. 
2.9 GSO 569  Methods for Sampling Milk and Milk Products. 
2.10 GSO 678  Methods of Test for Fermented Milk 
2.11 GSO 839  Food Packages  Part 1: General Requirements. 
2.12 GSO 841  Maximum Limits of  Mycotoxins Permitted  In  Food  and Animal Feeds - 
Aflatoxins 
2.13 GSO 988  Limits of Radioactivity Levels Permitted In  Foodstuffs – patr 1 
2.14 GSO 998 Methods for Detection of  Permissible Radionuclides Limits in Food part 
1:  GAMMA Spectrometry Analysis A – Cs – 134, Cs – 137 
2.15 GSO 1016  Microbiological Criteria in Foodstuffs-Part I  
2.16 GSO  149  Un bottled Drinking Water  
2.17 GSO 1862  Food packages - Part 2: Plastic package – General requirements   
2.18 GSO …. Maximum Limits for Hormons and antibiotics  in  Foodstuffs  
2.19 GSO 1843 Food Grade Salt 
  
 GSO STANDARD GSO …. / 2008 
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3.1          Laban drink : Fermented milk of fluid texture, produced by the addition of one or 
more strains of pure specific bacter ia, producing lactic acid such as 
Lactobacillus bulgaricus and Streptococcus themophilus  , or any pure strains of 
bacteria non pathogenic known to be used in manufacturing fermented milk, to be pasteurized or sterilized ( raw or r econstituted from dried milk derivatives of 
milk), with added water and salt, Condiments such as cumin, thyme, mint…..etc may also be added, so that the product achieves the requirements mentioned in 
this standard.  
4- REQUIREMENTS 
             The Following requirements shall be met in laban drink: 
4.1            The product shall be produced according to the hygienic conditions given in the 
GSO standard No. 21 “ Hygienic Regulati ons for Food Plants and their Personnel 
.All raw materials used in production shall be compliance with the relevent  GSO standards . 
4.2 The raw milk used in manufacturing the product shall comply with GSO standard 
No. 174 “ Raw Milk”.   
4.3           The dried milk used in manufacturing the product shall comply with GSO standard                         
No 10 “ Dried Milk”. 
4.4            The edible salt used in manufacturing the product shall comply with GSO standard 
                 No. 1843 “ Food Grade Salt”. 4.5            The water used in the production shall be fit for drinking and comply with GSO  
                 standard No. 149 “ un bottled  drinking water” and purified agains impurities and  
               odours and shall be also sterilized by using ultra violet rays.  
4.6 The condition used in manufacturing the product shall comply with the GSO   
                  standards of each. 
4.7          The product shall be free from impurities and extraneous matters. 
4.8          The product shall be free from defects of colour, taste or odour. 
4.9           The product shall be absolutely free from pork fat and its derivative. 
4.10        The acidity shall not be less than 0.5% and not exceed 0.9% by weight calculated as 
lactic acid.  
4.11        The fat shall not  be less than 0.5% ( by weight)  4.12        The non-fat milk solids shall be between 6% and less 8.2 % by weight. 
4.13       The fat shall be free from pathogenic micro-organisms. 
4.14       The maximum level for lead shall not exceed 0.02 mg/kg by weight. 4.15       The count of the coliform group shall not exceed 10/ml. 4.16 The product shall give negative results for the test of Escherichia coli .   
4.17 The total count of yeasts and moulds shall not exceed 100/ml.   4.18 No additives are permitted to be used except that mention in table 1.   
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Table (1) 
 
INS Additives Maximum Level (g/kg) 
- 
- - 
- 
- Edible Salt 
Cumin Thyme 
Mint 
Other condiments  
 
GMP 
401 402 403 404 405 406 407 410 412 413 414 415 466 471 Sodium alginate 
Potassium alginate Ammonium alginate Calcium alginate Propylene glycol alginate Agar Carrageenan and its salts ( includes Fureellaran) Carob bean gum Guar gum Tragacanth gum Gum Arabik ( Acacia gum) Xanthan gum Sodium carboxymethyl cellulose Mono-and di-glycerides of fatty acids.  
   
5 g/kg either singly or in 
combination 
 
5.              PACKAGING AND STORAGE 
5.1           Packaging.     
5.1.1           The product shall be packed in suitable containers made of hygienic harmless, non-
toxic materials and the containers shall be clean, not being used before and do not affect on the characteristics of the product.
   
  
5.1.2           The product shall be packed in  such a way to protect it from contamination during 
packaging process. 
5.1.3          The containers shall be hermetical ly sealed to guarantee no external contamination.  
 
  
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5.2          Transportation and Storage   
 
5.2.1        The product shall be transpor ted and stored accourding to the requirements 
mentiones in the Gulf Standard No. 323 “ General Requirements for Transportation and Storage of Chilled and Frozen Foods” “  
4.5.2          The packed product , shall be stored at a temperature not exceeding 8ºC , and shall 
not be frozen. 
 
6.    LABELLING 
 
                Without prejudice to what is stated in the Gulf Standard No.9” Labelling of 
Prepackaged Foodstuffs” the following information shall be declared on the label of the container. 
6.1           Kind of milk used i,e ( milk powder, raw milk…., etc from –cow buffalo…etc.) 6.2          Fat percentage. 
6.3          Non-fat milk solids percentage. 
6.4          Percentage of added salt. 6.5         Dates of manufacture and e xpiry in a non-coded manner ( day and month) 
6.6         Storage conditions.  
7             TESTING 
                  Sampling 
7.1  Samples shall be taken according to the gulf Standard No.569 “Methods for   
             Sampling Milk and Milk Products” . 
7.2 Testing of samples shall be carried out according to the Gulf Standard No. 678 " 
Methods of Test for Fermented Milk ” and Gulf Standard No. 302” …………….” 
7.3 All the required tests shall be carried out on the representative sample taken according 
to item 6.1 to determine its compliance with this standard. 
 
 
 
   
 
 
 
   
  
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REFERENCES  
 
- Omani Standard No. 161/2003 for    Laban drink  
  
- Codex Standard No.243/2 007 for Fermented milks  
 
- Codex Standard No.192/1995 ,Rev 20 07 for General Sta ndard for Food  
additives