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Standardization Organization for GCC (GSO) is a reg ional 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 N o.5: " Gulf technical committee for Food 
& Agricultural standards " has adopted the Internat ional Standard No. : CODEX STAN 282/1999 
"Sweetened condensed milks " issued by (Codex Alime ntarius) and has been translated to Arabic 
language. The Draft Standard has been prepared by ( Kingdom of Bahrain) 
 
This standard has been approved as Gulf (Standard /  Technical Regulation) with some technical 
modifications as follows: 
 
• The addition of complementary references section. 
• Referring to Gulf standards and technical regulatio ns. 
 
 by GSO Board of Directors in its meeting No..../.. ..  …….held on    /    /   /  H ,  /    /   G  
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  1 
 
This Standard applies to sweetened condensed milks,  intended for direct 
consumption or further processing, in conformity wi th the description in Section 
3 of this Standard. 
 
2/1 GSO 9 “Labeling of prepackaged foodstuffs” 
2/2 GSO 21 “Hygienic regulations for food plants an d their personnel” 
2/3 GSO 150 “Expiration of food product” 
2/4 GSO 382 “Maximum limits of pesticide residues i n agricultural and food 
 products – Part 1” 
2/5 GSO 383 “Maximum limits of pesticide residues i n agricultural and food 
 products – Part 2” 
2/6 GSO 569 “Methods for sampling milk and milk pro ducts” 
2/7 GSO 570 “Methods for the physical and chemical analysis of milk” 
2/8 GSO 988 “Limits of radioactivity levels permitt ed in foodstuffs – Part 1” 
2/9 GSO 1016 “Microbiological criteria for foodstuf fs – Part 1” 
2/10 GSO 1301 “Methods of chemical analysis for swe etened condensed milk 
 and evaporated milk” 
2/11 GSO 1302 “Methods of microbiological examinati on for sweetened 
 condensed milk and evaporated milk” 
2/12 GSO CAC 193 “General Standard for contaminants  & toxins in food”  
 
 are milk products which can be obtained by the 
partial removal of water from milk with the additio n of sugar, or by any other 
process which leads to a product of the same compos ition and characteristics. 
The fat and/or protein content of the milk may have  been adjusted, only to 
comply with the compositional requirements in Secti on 4 of this Standard, 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.
  
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  2Milk and milk powderI, cream and cream powdersI, milkfat productsI. 
 
The following milk products are allowed for protein  adjustment purposes: 
 
– milk retentate: is the product obtained by concen trating milk protein by 
ultrafiltration of milk, partly skimmed milk, or sk immed milk; 
 
– milk permeate: is the product obtained by removin g milk proteins and milkfat 
from milk, partly skimmed milk, or skimmed milk by ultrafiltration; and 
 
– lactoseI (Also for seeding purposes) 
- Potable water 
 
- Sugar 
 
- Sodium chloride 
 
In this product, sugar is generally considered to b e sucrose, but a combination of 
sucrose with other sugars, consistent with Good Man ufacturing Practice, may be 
used. 
 
Sweetened condensed milk 
 
Minimum milkfat 8% m/m 
Minimum milk solidsII 28% m/m 
Minimum milk protein in milk solids-not-fatII 34% m/m 
 
Sweetened condensed skimmed milk 
 
Maximum milkfat  1% m/m  
Minimum milk solidsII 24% m/m  
Minimum milk protein in milk solids-not-fatII 34% m/m 
 
 
                                                           
I For specification, see relevant Codex standards. 
II The milk solids and milk solids-not-fat content inc lude water of crystallization of the lactose.   
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  3Sweetened condensed partly skimmed milk 
 
Milkfat  More than 1% and less than 8% 
m/m 
Minimum milk solids-not-fatII 20% m/m 
Minimum milk solidsII 24% m/m 
Minimum milk protein in milk solids-not-fatII 34% m/m 
 
Sweetened condensed high-fat milk 
 
Minimum milkfat 16% m/m 
Minimum milk solids-not-fatII 14% m/m 
Minimum milk protein in milk solids-not-fatII 34% m/m 
 
For all sweetened condensed milks the amount of sug ar is restricted by Good 
Manufacturing Practice to a minimum value which saf eguards the keeping 
quality of the product and a maximum value above wh ich crystallization of 
sugar, may occur. 
 
 
Only those food additives listed below may be used and only within the limits 
specified. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
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  4INS no.  Name of additive Maximum level 
Firming agents 
508 Potassium chloride 
509 Calcium chloride 2 g/kg singly or 3 g/kg in 
combination, expressed as 
anhydrous substances 
Stabilizers 
331  Sodium citrates 
332  Potassium citrates 
333  Calcium citrates 2 g/kg singly or 3 g/kg in 
combination, expressed as 
anhydrous substances 
Acidity regulators 
170  Calcium carbonates 
339 Sodium phosphates 
340 Potassium phosphates 
341  Calcium phosphates 
450 Diphosphates 
451 Triphosphates 
452 Polyphosphates 
500  Sodium carbonates 
501  Potassium carbonates 2 g/kg singly or 3 g/kg in 
combination, expressed as 
anhydrous substances 
 
Thickener 
407  Carrageenan 150 mg/kg 
Emulsifier 
322  Lecithins Limited by GMP 
 
The products covered by this Standard shall comply with the maximum limits 
mentioned in the standard in item 2/12.  
 
The products covered by this Standard shall comply with the maximum residue 
limits mentioned in the standards in items 2/4 and 2/5.  
 
 
 
 
 
  
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  5It is recommended that the products covered by the provisions of this standard 
be prepared and handled in accordance with the stan dard mentioned in item 2/2. 
The products should comply with the  microbiologica l criteria mentioned in the 
standard in item 2/9.  
 
 
Without prejudice to what is stated in the Gulf sta ndards mentioned in items 2/1 
and 2/3, the following shall be included in the lab el: 
 
 
The name of the food shall be: 
  
Sweetened condensed milk 
Sweetened condensed skimmed milk                    according to the composition 
Sweetened condensed partly skimmed milk              specified in Section 4 
Sweetened condensed high-fat milk                        
 
Sweetened condensed partly skimmed milk may be desi gnated “sweetened 
condensed semi-skimmed milk” if the milkfat content  is 4.0–4.5% and the 
minimum milk solids is 28% m/m. 
 
 
If the consumer would be misled by the omission, th e milkfat content shall be 
declared in a manner found acceptable in the countr y of sale to the final 
consumer, either (i) as a percentage by mass or vol ume, or (ii) in grams per 
serving as quantified in the label provided that th e number of servings is stated. 
 
 
If the consumer would be misled by the omission, th e milk protein content shall 
be declared in a manner acceptable in the country o f sale to the final consumer, 
either as (i) a percentage by mass or volume, or (i i) grams per serving as 
quantified in the label provided the number of serv ings is stated. 
 
 
  
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  6 
Without prejudice to what is stated in the Gulf sta ndard mentioned in item 2/1, 
milk products used only for protein adjustment need  not be declared. 
 
Information required in Section 8 of this Standard and the Gulf standard 
mentioned in item 2/1, and, if necessary, storage i nstructions, shall be given 
either on the container or in accompanying document s, except that the name of 
the product, lot identification, and the name and a ddress of the manufacturer or 
packer shall appear on the container. However, lot identification, and the name 
and address of the manufacturer or packer may be re placed by an identification 
mark, provided that such a mark is clearly identifi able with the accompanying 
documents. 
 
For sampling method, please refer to the standard m entioned in item 2/6. For 
testing methods, please refer to the standards ment ioned in items 2/7, 2/10 and 
2/11.  
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  7- Codex 282:1971 Codex Standard for sweetened conde nsed milks, Revision 
1:1999.