GSO STANDARD GSO 474/2008 
 1  
 
اﻟﻌﺮﺑﻴﺔ  اﻟﺨﻠﻴﺞ  ﻟﺪول اﻟﺘﻌﺎون  ﻣﺠﻠﺲ  ﻟﺪول اﻟﺘﻘﻴﻴﺲ  هﻴﺌﺔ  
GCC STANDARDIZATION ORGANIZATION (GSO) 
 
    
Final Draft Standard 
 
  
 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 circ ulated 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. 
   
  
        
  اﻟــﺮوب)اﻟﺰﺑﺎدي ( ﺑﺎﻟﻨﻜــﻬـﺔ  
 
FLAVOURED YOGHURT 
 
 
 GSO STANDARD GSO 474/2008 
 2  
 
 
  
ﺗﻘﺪﻳﻢ  
 
        ﻟﻠﻤﻮاﺻ  ﻟﻠﻮﻃﻨﻴ  اﻷﺟﻬ  ﻋﻀ  ﻓ ﺗﻀ إﻗﻠﻴﻤﻴ  هﻴﺌ اﻟﻌﺮﺑﻴ  اﻟﺨﻠ  ﻟ اﻟﺘﻌ  ﻣﺠﻠ  ﻟ اﻟﺘﻘﻴ  هﻴﺌ
ﻣﺘﺨﺼﺼﺔ  ﻓﻨﻴﺔ ﻟﺠﺎن ﺑﻮاﺳﻄﺔ  اﻟﻘﻴﺎﺳﻴﺔ  اﻟﻤﻮاﺻﻔﺎت  إﻋﺪاد اﻟﻬﻴﺌﺔ ﻣﻬﺎم وﻣﻦ اﻟﻌﺮﺑﻴﺔ،  اﻟﺨﻠﻴﺞ  دول ﻓﻲ واﻟﻤﻘﺎﻳﻴﺲ  . 
  
 هﻴﺌﺔ ﻗﺎﻣﺖ وﻗﺪ          رﻗ اﻟﻔﻨﻴ اﻟﻠﺠﻨ  ﻋﻤ ﺑﺮﻧ  ﺿ  اﻟﻌﺮﺑﻴ  اﻟﺨﻠ  ﻟﺪول اﻟﺘﻌﺎون  ﻣﺠﻠﺲ  ﻟﺪول ٥اﻟﺘﻘﻴﻴﺲ   "    اﻟﻠﺠﻨ   اﻟﻔﻨﻴ
واﻟﺰراﻋﻴﺔ  اﻟﻐﺬاﺋﻴﺔ  اﻟﻤﻨﺘﺠﺎت  ﻗﻄﺎع ﻟﻤﻮاﺻﻔﺎت  اﻟﺨﻠﻴﺠﻴﺔ     "  رﻗ اﻟﺨﻠﻴﺠﻴ  اﻟﻘﻴﺎﺳ  اﻟﻤﻮاﺻﻔﺔ  ٤٧٤ﺑﺘﺤﺪﻳﺚ /٤٩٩١    اﻟﺨﺎﺻ" 
 اﻟﻤﻨﻜﻪ ﺑﺎﻟﺮوب " .   ﺑﺈﻋﺪاد  ﻋﻤﺎن ﺳﻠﻄﻨﺔ  ﻗﺎﻣﺖ اﻟﻤﻮاﺻﻔﺔوﻗﺪ  هﺬﻩ ﻣﺸﺮوع  .   
  
          رﻗ اﻟﻬﻴﺌ إدارة ﻣﺠﻠ  اﺟﺘﻤ  ﻓ وذﻟ ﺧﻠﻴﺠﻴ  ﻓﻨﻴ آﻼﺋﺤ  اﻟﻤﻮاﺻﻔﺔ  هﺬﻩ اﻋﺘﻤﺪت  وﻗﺪ         )   (   ﺑﺘ   ﻋﻘ اﻟ ،/    
   / اﻟﻤﻮاﻓﻖ  ، هـ/    /  م  .
  
  
  
 
 
 
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 updatting  Gulf Standard 474/1994  " 
FLAVOURED YOGHURT " issued by GSO. The Draft standard has been prepared by Sultanate of Oman.  This standard has been approved as Gulf Tec hnical Regulation by GSO Board of Directors in 
its meeting No……../…….. held on        /    /    /    H,  /  /   G. 
 
 
  
 
 
FLAVOURED YOGHURT GSO STANDARD GSO 474/2008 
 3 1. SCOPE AND FIELD OF APPLICATION 
This GSO standard is concerned with flav oured yoghurt and also the heat-treated 
product after fermentation. 
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 22 . Methods of Test for Colouring Matter Used in Foodstuffs. 
2.5 GSO  150 Expiration Period for Food Products  Part 1 
2.6 GSO 174 Raw Milk 
2.7 GSO 323 General Requirements for Transportation and Storage of   Chilled 
and  Frpzen Foods 
2.8  GSO 382 Maximum Limits for Pesticide Residues in Agricultural and Food 
Products - Part 1. 
2.9 GSO 383 Maximum Limits for Pesticide Residues in Agricultural and Food 
Products - Part 2. 
2.10 GSO 569 Methods for Samp ling Milk and Milk Products. 
2.11 GSO 678 Methods of Test for Fermented Milk 
2.12 GSO 707 Flavourings Permitted for ues in Foodstuffs 
2.13 GSO 839 Food Packages  Part 1: General Requirements. 
2.14 GSO 841 Maximum Limits of  Mycotoxins Permitted  
In  Food  and Animal Feeds - Aflatoxins 
2.15 GSO 988 Limits of Radioactivity Levels Permitted In  Foodstuffs – patr 1 
2.16 GSO 995 Sweeteners Permitted for Use in  Food  Products 
2.17 GSO 998 Methods for Detection of  Permissible Radionuclides Limits in 
Food part 1:  GAMMA Spectrometry Analysis 
A – Cs – 134, Cs – 137 
٨١/٢GSO 1016 Microbiological Criteria in Foodstuffs-Part I 
٢/٩١GSO 149 Unbottled Dranking Water  
2.20 GSO 1862 Food packages - Part 2: Plastic package – General Requirements  
2.21 GSO…. Maximum Limits for Hormons and antibiotics  in  Foodstuffs  
  
 
 
3. DEFINITIONS 
3.1         Flavoured yoghurt: is a coagulated milk product obtained by lactic acid 
fermentation through the action of suitable lactic acid producing bacteria from milk GSO STANDARD GSO 474/2008 
 4 and milk products to which have been added on or of material as mentioned in item 
4.6.2 & 4.10 
3.2 Heat-treated product after fermentation: The product mentioned in 3.1, and which 
has been subjected to a heat treatment after fermentation. 
 
4. REQUIREMENTS 
Flavoured yoghurt and flavoured yoghurt, heat-treated after fermentation, shall 
meet the following: 
4.1             all raw materials used in production shall be compliance with the relevent  GSO 
standards  . 
4.2 It shall be naturally, clean in its characteristics as appearance , colour, texture and 
smell. 
4.3 It shall be free from objectionable taste as rancidity, bitterness and rankness. 
4.4 It shall be homogenous and free from air pockets  and the whey. 
4.5              It shall be completely free from pig products and its derivatives. 
4.٦Essential raw materials 
4.6.1 Milk raw materials, contain one or more from the following: 
4.6.1.1 Pasteurized milk or pasteurized concentrated milk. 
4.6.1.2 Partly skimmed milk or partly skimmed pasteurized concentrated milk. 
4.6.1.3 Pasteurized skimmed milk or pasteurized concentrated skimmed milk. 
4.6.1.4  Pasteurized cream.     
4.6.1.5  Butter. 
4.6.1.6        dried milk, dried skimmed milk, dried whey, concentrated dried whey, and                             caseinates , 
4.6.2         Natural flavouring materials such as fruits (fresh, canned, frozen or dried), fruit 
puree, fruit pulp, jam, fruit syrup, fruit juice, honey, chocolate, cocoa, nuts, 
coffee, spices and other harmless natural flavouring foods. 
4.7 Essential additions 
4.7.1         startar culture bacteria suitable lactic acid - producing like Lactobacillus 
bulgaricus and streptococcus therinophilus.     
4.7.2
            starter culture used in production shall be obtained from pure strains.   
 
   
 
   
 4.8           HYGIENIC REQUIREMENTS 
4.8.1          The product shall be processed a nd packed according to Hygienic regulations stated GSO STANDARD GSO 474/2008 
 5 in GSO standard ( item 2.3 ) “Hygienic Regulations for Food Plants and Their 
Personnel.”  
4.8.2         The product shall be compliance with  GSO( item 2.8 & 2.9 )  Maximum Limits for 
Pesticide Residues in Agricultural an d Food Products – prat 1 &Part 2. 
4.8.3         The product shall be compliance with   GSO( item 2.14 ) “Maximum Limits of     
                  Mycotoxins Permitted In  Food  and Animal Feeds - Aflatoxins    “  
4.8.4         The product shall be compliance wi th  GSO( item 2.15)” Limits of Radioactivity 
Levels Permitted In  Foodstuffs – patr 1 
4.8.5          The product shall be compliance wi th  GSO( item 2.18) “Microbiological Limits of 
Foods  Part 1.” 
4.8.6       The product shall be compliance with  GSO standrad to be aproved for Maximum 
Residues Limits for Hormons and antibiotics 
 4.9           CHIMICAL REQUIREMENTS 
4.9.1           Milk Fat content  
 Type of  yoghurt Milk Fat content 
Minimum limit Maximum limit
4.٩1.1 Full cream Flavoured yoghurt 3% ------ 
4.٩1.2 Low fat Flavoured yoghurt 0.5% > 3% 
4.٩1.3 FRee fat Flavoured yoghurt ------ 0.5% 
4.9.2          Minimum milk protine in milk solids – non – fat            34%  
4.9.3          Minimum milk solids – not fat  8.2% 
4.9.4          Maximum acidity- calculated as lactic acid- 1.5 % 
4.9.5 The total of added non-milk ingredients shall not exceed 10% of final products. 
4.9.6 Vitamins may be added with minimum of 
Vitamin A 2000 IU/Kg 
Vitamin D 400 IU/Kg 
 
 
    
 
 GSO STANDARD GSO 474/2008 
 6  
4.10         ADDITIVES  
4.10.1   Flavours 
Any food can use as Natural flavouring materials, Natural flavouring, Identical 
natural flavouring materials.and  Artific ial flavouring materials(2.12) may use in 
the production. 
4.10.2            Food Additive s 
It may be used any  food additives that only mentioned in Table (1)  
4.10.3       Sweets 
4.10.3.1   It may be used any natural sweetners as sugar ,honey , gulocse fractose syrup, 
gulocse syrup...ect. 
4.10.3.2   It may be used any artificial sweetners only mentioned in 2.1٦ .
 
  
 
5.        SAMPLING                 Samples shall be drawn in accordance with the GSO standard mentioned in 2.10  6.       METHODS OF ANALYSIS 
6.1      Tests shall be carried out on the representative sample drawn according to item 5 to 
          determine its compliance with this standard. 
6.2 Tests shall be carried out in accord ance with GSO mentioned in item 2.11  
 
7 LABELING 
Without prejudice to the provisions of GSO standard mentioned in 2.1 The 
following information shall be decl ared on flavoured yoghurt packages: 
7.١Kind of  product according to fat ratio (whole - partially skimmed and skimmed).  
7.٢In case the product is made from powder or concentrated milk, the statement            
 “prepared from powder or concentrated milk” shall be clearly written below name    
 of the product in the same letter size.    
 
 GSO STANDARD GSO 474/2008 
 7 7.3      If milk o ther than cow milk used in processing the product or a part from it, the 
                animal or animals of the milk source shall be mentioned. 
7.4           nutrition  information  shall be declared for each 100 mL or by serving including                    enregy by callory , protin,fat, and sugsrs by g. And calcium and sodium by mg 
7.5          The date Production and expiry dates shall be declared.    
8.      PACKAGING  
               Without prejudice to the provisions of GSO( item 2.13 & 2.20) the following 
requirement shhall be Met:    
8.1     The product containers shall be clean, non-harmful, water-tight, air tight, tightly sealed, 
and prevent the product from any change in the product characteristics. 
8.2        The product shall be packed in such a way as to prevent any external contamination. 
 
9.     STORAGE AND TRANSPORTATION 
                 Without prejudice to the provisions of GSO( item 2.7) the following requirement shhall 
be Met: 
9.1        The product containers shall be put in a cold store after complete fermentation at a 
              temperature 0 to 5 C
 
 
. 
Table (1) 
 
Additive 
 INS  
  Max Leve 
mg/kg  Notes 
ACESULFAME POTASSIUM            950 350 Note 161 
ALITAME                                                        
    956 100 Note 161 
ASPARTAME                                                 
        951 600 Note 161 
BRILLIANT BLUE FCF                                133 150  
CARAMEL III - AMMONIA PROCESS  150c 150  
CARAMEL IV- SULPHITE AMMONIA 
PROCESS 150d 150  
CARMINES 120 150  
CAROTENES, BETA- (VEGETABLE) 160a(ii) 1000  
CYCLAMIC ACID (AND Na, K, Ca 
SALTS)  952 250 As cyclamic acid . 
Notes 161 
DIACETYLTARTARIC AND FATTY  
ACID ESTERS OF GLYCEROL  472e 5000  
FAST GREEN FCF 143 100  GSO STANDARD GSO 474/2008 
 8 IRON OXIDES 172(i)-(iii) 20  
NEOTAME 961 20 Note 161 
PROPYLENE GLYCOL ESTERS OF  
FATTY ACIDS 477 5000  
RIBOFLAVINS  101(i), (ii) 300  
SACCHARIN(AND Na, K, Ca SALTS) 954 80 Note 161 
SUCRALOSE 
(TRICHLOROGALACTOSUCROSE) 955 300 Note 161 
Any other additives used in dried milk    
Any additives will be adopted by CAC