ﺍﻟﻌﺭﺒﻴﺔ ﺍﻟﺨﻠﻴﺞ ﻟﺩﻭل ﺍﻟﺘﻌﺎﻭﻥ ﻤﺠﻠﺱ ﻟﺩﻭل ﺍﻟﺘﻘﻴﻴﺱ  ﻫﻴﺌﺔ   
STANDARDIZATION ORGANIZATION FOR G.C.C (GSO) 
 
    
ﻣﺸﺮوع: ﻬﺎﺋﻲﻧ 
 
  
  
  
GSO 5/FDS….. /2008  
 
 
  
ﺍﻟﺯﺒﺩﺓ  
BUTTER 
 
  
  
إﻋﺪاد   
  
  
اﻟﻤﻨﺘﺠﺎت  ﻣﻮاﺻﻔﺎت  ﻟﻘﻄﺎع اﻟﺨﻠﻴﺠﻴﺔ  اﻟﻔﻨﻴﺔ اﻟﻠﺠﻨﺔ  ﻭﺍﻟﺯﺭﺍﻋﻴﺔ  ﺍﻟﻐﺫﺍﺌﻴﺔ   
  
 
 
ﻟﻤﻭﺍ ﻤﺸﺭﻭﻉ  ﺍﻟﻭﺜﻴﻘﺔ ﻫﺫﻩ  ﺒﺸﺄﻨﻬﺎ،  ﻭﺍﻟﻤﻼﺤﻅﺎﺕ  ﺍﻟﺭﺃﻱ ﻹﺒﺩﺍﺀ ﺘﻭﺯﻴﻌﻬﺎ  ﺘﻡ ﺨﻠﻴﺠﻴﺔ ﻗﻴﺎﺴﻴﺔ ﺼﻔﺔ
 ﺒﻌﺩ ﺇﻻ ﺨﻠﻴﺠﻴﺔ ﻗﻴﺎﺴﻴﺔ ﻜﻤﻭﺍﺼﻔﺔ  ﺇﻟﻴﻬﺎ ﺍﻟﺭﺠﻭﻉ  ﻴﺠﻭﺯ ﻭﻻ ﻭﺍﻟﺘﺒﺩﻴل،  ﻟﻠﺘﻐﻴﻴﺭ ﻋﺭﻀﺔ ﻓﺈﻨﻬﺎ ﻟﺫﻟﻙ
ﺍﻟﺨﻠﻴﺠﻴﺔ  ﺍﻟﻬﻴﺌﺔ ﺇﺩﺍﺭﺓ ﻤﺠﻠﺱ ﻤﻥ ﺍﻋﺘﻤﺎﺩﻫﺎ.   
  
    
  
Foreword  
  
 
  
Standardization Organization for G CC (GSO) is a regional Organization 
which consists of the National Standa rds Bodies of GCC member States. 
One of GSO main functions is to issue Gulf Standards /Tec hnical regulation 
through specialized tec hnical committees (TCs).  
 
GSO through the technical prog ram of committee TC No 5  "  The Gulf 
Technical Committee for Food and Ag ricultural Standard s Products" has 
prepared this Standard .  The Draft Standard has been prepared by 
(KINGDOM OF SAUDI ARABIA      )  
 
 The draft Standard has been pr epared based on relevant ADMO, 
International and National fore ign Standards and references.  
 
This standard has been approved as Gulf (Standard / T echnical Regulation)   
by GSO Board of Directors in its meeting No ..../....  …….held on    /    /   /  
H ,  /    /   G  
  
    
  
  
  
  
    
  
    
 
ﺍﺍﻟﻤﻭﺍﺼﻔﺔ                     ﺍﻟﺨﻠﻴﺠﻴﺔ  ﻟﻘﻴﺎﺴﻴﺔ 
GSO  / ......٨٠٠٢ 
  
    
  
          
  
        
  
BUTTER 
 
  
      
 
Date of GSO Board of Directors’ Approval :   
Issuing Status :   
 
 
  
 
 
ﺍﻟﻤﻭﺍﺼﻔﺔ   ﺍﻟﺨﻠﻴﺠﻴﺔ  ﺍﻟﻘﻴﺎﺴﻴﺔ                     
GSO  / ......٨٠٠٢ 
 
 
BUTTER 
 
1- SCOPE 
This standard is concerned with  salted and unsalted butter. 
2- COMPLEMENTARY REFERENCES 
2.1 GSO  9 “Labelling of Prepackaged Foods”. 
2.2 GSO  569 “Methods for Sampling Milk and Milk Products”. 
2.3 GSO  21 “Hygienic Regulations for Food Plants and Their Personnel”.. 
2.4 GSO  150 “Expiration Periods of Food Products – Part 2”. 
2.5 GSO . 332 "Methods of Test for Cow Milk Cream, Butter and Ghee". 
2.6 GSO  GSO  1016 “Microbiology Criteria of Food Products – Part 1”. 
2.7 GSO988 "Limits of Radia tion Levels Allowed in Food 
        Pr oducts – Part 1". 
 
        Pr oducts – Part 1". 
 
3- DEFINITIONS 
3.1 Butter: Milk product rich in fat and exclusively derived from cow's milk, and 
may have edible salt added. 
4- REQUIREMENTS 
The following requirements shall be met in butter: 
4.1 The product shall be completely free from pig products or its derivatives. 
4.2 The product shall be produced in plants conforming to GSO . 21 
"Hygienic Regulations for Food Plants and Their Personnel". 
4.3 The product shall have accepted flavour and odour. 4.4 The product shall be free from hydrogenated and non-hydrogenated vegetable 
oils. 
4.5 Fat ratio in the product shall not be less than 80%. 
4.6 Milk solids non-fat ratio shall not be more than 2%. 
4.7 Maximum moisture ratio shall be 18% in non-salted butter and 16% in salted 
butter. 
4.8 Copper content shall not be more than 0.05 ppm. 4.9 The following additives may be added within the limits set below: 
 4.9.1 Edible salt not more than 3% in salted butter. 
4.9.2 Cultures of harmless lact ic acid producing bacteria. 
4.9.3 One or more of the following natural colouring matter: 160a(ii) - beta-Carotenes (vegetable)                                                      600   mg/kg  
160a(i)-  beta-Carotenes (synthetic)                                                         25  mg/kg  
160b -ANNATTO EXTRACTS, BIXIN-BASED                                   20 mg/kg  
160e -beta-apo-8'-Carotenal                                                                     35 mg/kg  
160f -beta-apo-8'-Carotenoic acid, methy l or ethyl ester                                 35 mg/kg  
 
4.9.4 One or more of the following acid neutralizing matter: 
٩٣٣sodium phosphate -                                                                         2 mg/kg  
500(i)   - sodium carbonate                                   ) 
500(ii)   - sodium hydroxide bicarbonate             )    according to good manufacturing  
524  - sodium hydroxide                                       )                                         
526- calcium hydroxide                                        ) 
4.10 The microbiological criteria of micro-organisms in butter shall be in 
conformity with the Saudi standard to be approved by GSO 1016   "Microbiological 
Criteria of Food Products – Part 1". 
4.11 Limits of radiation in the milk  shall be in acco rdance with GSO 
mentioned in item 2.7. 
5- SAMPLING 
Samples shall be taken according to the GSO . 569 "Methods of Sampling 
Milk and Milk Products". 
6- METHODS OF TEST 
6.1 Tests shall be carried out according to GSO . 332 "Methods of Test for 
Cow Milk Cream, Butter and Ghee". 
6.2 Tests shall be carried out on the sample drawn according to item 5 to determine its compliance with all the items of this standard. 7- PACKAGING, TRANSPORTATION AND STORAGE 
On packing, transportation and storage the following shall be observed: 
7.1 Containers shall be made of hygienic, clean, non-toxic or harmful materials which are impermeable to light. Containers shall not cause any change to the 
properties of the product. 
7.2 The product shall be packed in such a way as to prevent any contamination. 7.3 Transportation, distribution and storage shall be according to hygienic 
methods which do not affect the qualities of the product and at a temperature 
not more than 5
oC for chilled butter or (-18 oC) for frozen butter. 
 
8- LABELLING 
Without violation to the requirements mentioned in GSO  9 
"Labelling of Prepackaged Foods" and Saudi Standard No. 457 "Expiration 
Periods for Food Products", the following information shall be labeled on 
each butter container: 8.1 Type of butter (salted or non-salted). 
8.2 Percentage of fat, milk solid non-fats and moisture. 8.3 Name of food additives. 
8.4 The conditions of product storage, chilled or frozen.