GSO STANDARD  GSO 2011  
 
ﺍﻟﻌﺭﺒﻴﺔ ﺍﻟﺨﻠﻴﺞ ﻟﺩﻭل ﺍﻟﺘﻌﺎﻭﻥ ﻤﺠﻠﺱ ﻟﺩﻭل ﺍﻟﺘﻘﻴﻴﺱ  ﻫﻴﺌﺔ  
GCC STANDARDIZATION ORGANIZATION (GSO) 
 
 
 
  
Draft Standard 
   
 GSO 5/ FDS ……/2011 
  
 
  
  
  
  
 
 
 
 
 
 
  
Prepared By 
GSO Technical Committee No . 5 for standards of fo od 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. 
 
  
    
  
  
 
 ﻤﻊﺍﻟﻌﺼﺎﺌﺭ ﺍﻟﺤﻠﻴﺏ   
Juices with milk 
 
 
 
 GSO STANDARD  GSO 2011  
 
  
ﺘﻘﺩﻴﻡ  
  
       ﺍﻟﻌﺭﺒﻴﺔ ﺍﻟﺨﻠﻴﺞ ﻟﺩﻭل ﺍﻟﺘﻌﺎﻭﻥ ﻤﺠﻠﺱ ﻟﺩﻭل ﺍﻟﺘﻘﻴﻴﺱ ﻫﻴﺌﺔ              ﻟﻠﻤﻭﺍﺼـﻔﺎﺕ  ﻟﻠﻭﻁﻨﻴـﺔ  ﺍﻷﺠﻬـﺯﺓ  ﻋـﻀﻭﻴﺘﻬﺎ  ﻓﻲ ﺘﻀﻡ ﺇﻗﻠﻴﻤﻴﺔ ﻫﻴﺌﺔ 
ﻤﺘﺨﺼﺼﺔ  ﻓﻨﻴﺔ ﻟﺠﺎﻥ ﺒﻭﺍﺴﻁﺔ ﺍﻟﻘﻴﺎﺴﻴﺔ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ  ﺇﻋﺩﺍﺩ ﺍﻟﻬﻴﺌﺔ ﻤﻬﺎﻡ ﻭﻤﻥ ﺍﻟﻌﺭﺒﻴﺔ،  ﺍﻟﺨﻠﻴﺞ ﺩﻭل ﻓﻲ ﻭﺍﻟﻤﻘﺎﻴﻴﺱ  . 
  
 ﺭﻗﻡ ﺍﻟﻔﻨﻴﺔ ﺍﻟﻠﺠﻨﺔ ﻋﻤل ﺒﺭﻨﺎﻤﺞ ﻀﻤﻥ ﺍﻟﻌﺭﺒﻴﺔ ﺍﻟﺨﻠﻴﺞ ﻟﺩﻭل ﺍﻟﺘﻌﺎﻭﻥ ﻤﺠﻠﺱ ﻟﺩﻭل ﺍﻟﺘﻘﻴﻴﺱ ﻫﻴﺌﺔ ﻗﺎﻤﺕ ٥ﻭﻗﺩ    " ﺍﻟ ﻠﺠﻨﺔ   ﺍﻟﻔﻨﻴـﺔ
     ﻭﺍﻟﺯﺭﺍﻋﻴﺔ  ﺍﻟﻐﺫﺍﺌﻴﺔ ﺍﻟﻤﻨﺘﺠﺎﺕ  ﻗﻁﺎﻉ ﻟﻤﻭﺍﺼﻔﺎﺕ  ﺍﻟﺨﻠﻴﺠﻴﺔ        "  ﺭﻗﻡ ﺍﻟﺨﻠﻴﺠﻴﺔ  ﺍﻟﻘﻴﺎﺴﻴﺔ ﺍﻟﻤﻭﺍﺼﻔﺔ  ٤٧٤ﺒﺘﺤﺩﻴﺙ /٤٩٩١     ﺍﻟﺨﺎﺼﺔ"    
 ﺍﻟﻤﻨﻜﻪ ﺒﺎﻟﺭﻭﺏ" .   ﺍﻟﻤﻭﺍﺼﻔﺔ  ﻫﺫﻩ ﻤﺸﺭﻭﻉ  ﺒﺈﻋﺩﺍﺩ ﻋﻤﺎﻥ ﺴﻠﻁﻨﺔ ﻗﺎﻤﺕ ﻭﻗﺩ  .   
  
           ﺇ ﻤﺠﻠﺱ ﺍﺠﺘﻤﺎﻉ ﻓﻲ ﻭﺫﻟﻙ ﺨﻠﻴﺠﻴﺔ ﻓﻨﻴﺔ ﻜﻼﺌﺤﺔ ﺍﻟﻤﻭﺍﺼﻔﺔ  ﻫﺫﻩ ﺍﻋﺘﻤﺩﺕ  ﻭﻗﺩ     ﺭﻗﻡ ﺍﻟﻬﻴﺌﺔ ﺩﺍﺭﺓ                )   (   ﺒﺘﺎﺭﻴﺦ  ﻋﻘﺩ ﺍﻟﺫﻱ ،/    
   / 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 pr ogram 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 Dr aft standard has been prepared by  Sultanate 
of Oman. 
 
This standard has been approved as Gulf Techni cal Regulation by GSO Boar d of Directors in its 
meeting No……../…….. held on        /    /    /    H,  /  /   G. 
 
 GSO STANDARD  GSO 2011  
 
 
 
  
 
  
Juices with milk 
 
 1. SCOPE 
 This standard is concerned Juices with milk 
 
2. COMPLIMENTARY REFERENCES  
 
2.1 GSO 9  Labeling of Prepackaged Foodstuffs  
2.2 GSO 10  Milk Powder  
2.3 GSO 984  PASTEURIZED MILK   
2.4 GSO 985  STERILIZED MILK  
2.5 GSO 570    physical and chemical anal ysis of liquid milk.  
 
2.6 GSO 571  methods of the microbiological examination of liquid milk. 
 
2.7 GSO 21  Hygienic Regulations for Food  Plants and Their Personnel.  
2.8 GSO ….  sanitary requirements for the m ilking barn (Par lour), dairy 
plant and collection station for raw milk. 
 
2.9 GSO 22  . Methods of Test for Colour ing Matter Used in Foodstuffs.
2.10 GSO  150  Expiration Period for Food Products  Part 1  
2.11 GSO 174  Raw Milk  
2.12 GSO 323  General Requirements for Transp ortation and Storage of   
Chilled and  Frozen Foods 
2.13 GSO 382  Maximum Limits for Pesticide Residues in Agricultural 
and Food Products - Part 1. 
2.14 GSO 383  Maximum Limits for Pesticide Residues in Agricultural 
and Food Products - Part 2. 
2.15 GSO 569  Methods for Sampling M ilk and Milk Products.  
2.16 GSO 678  Methods of Test for Fermented Milk  GSO STANDARD  GSO 2011  
 
2.17 GSO 707  Flavourings Permitted for use in Foodstuffs  
2.18 GSO 839  Food Packages  Part 1: General Requirements.  
2.19 GSO 841  Maximum Limits of  Mycotoxins Permitted  
In  Food  and Anim al Feeds - Aflatoxins  
2.20 GSO 988  Limits of Radioactivity Levels  Permitted In  Foodstuffs – 
part 1 
2.21 GSO 995  Sweeteners Permitted for Use in  Food  Products  
2.22 GSO 998  Methods for Detection of  Permissible Radionuclides 
Limits in Food part 1:  GAMMA Spectrometry Analysis 
A – Cs – 134, Cs – 137 
2.23 GSO 1016 Microbiological Criteria in Foodstuffs-Part I  
2.24 GSO 149  Unbottled Drinking Water  
2.25 GSO 1862 Food packages - Part  2: Plastic package – General 
Requirements  
2.26 GSO 1102MILK PAPERBOARD CONTAINERS 
 
2.27 GSO  Maximum Limits for Hormones and antibiotics residues  in  
Foodstuffs  
  
3. DEFINITIONS 
3.1 Juices with milk 
 Raw or recombined milk fermented or not fermented with fruit juice or concentrated 
fruits. Stabilizer and emulsifiers, sugar and natural sweeteners may be added the 
drink should be homogenized and it must be heat treated with at least pasteurized 
temperature or equivalent treatment. 
   
4. DESCRIPTION 
 The following requirements shall be met in Juices with milk: 
4.1 The raw material used in manufacturing of Juices with milk shall comply with the 
relevant GSO. 
4.2 Produced from raw milk or recombined milk from concentrated milk or powder 
(whole, low, skimmed) and butter or cream or any other sources of milk fat. 
4.3              It shall be free from pegs products and their derivatives 4.4 The product must be homogenous. 4.5              The fruits juice or concentrated fruit used in the product must be natural. 
4.6 The fruits juice in final products must be at least 30% . 4.7              The products must be free from preservative materials GSO STANDARD  GSO 2011  
 
4.8             the addition of natural flavors and natural colors is  allowed only 
4.9 Stabilizers and emulsifiers within the maximum permitted limits as shown in Table 
(1). 
               Table (1): Permitte d stabilizers and emulsifiers and their rations: 
EEC No. Stabilized and Emulsifiers Maximum level ppm 
(mg/kg) 
406 Agar-agar 
407 Arabic gum 
141 Carrageen 
408 Furcellan 
412 Guar gum 
410 Locust (carobs) bean gum 
405 Propylene glycol alginate 
466 Sodium carboxymethyl 
cellulose (cellulose gum) 
401-404 Sodium, potassium, Calcium 
and ammonium alginates  
  500 ppm singly or in 
combination 
    
415 Xanthenes gum 
471 Mono and dieglycerides of 
fatty acid 
440 Pectin 
– Starch and Modied starches 
471 Lecithin  
  
100 ppm 
  
 
4.10 The addition of the following vitamins is recommended with the minimum of: 
                                        vit. (A)            2000 IU/L     vit. (D)  400 IU/L 4.11 The hygienic requirements and rules in GSO mentioned in item 2.7. and 2.8 shall be 
observed. 
4.12 It shall be free from impurities extraneous matter. 4.13 Hormones and antibiotics residues in the products shall meet the requirements 
mentioned in item 2.27. 
4.14 It shall be free from food poising micr obes and any other pathogenic microbes. 
4.15 The microbiological criteria of micro-organisms in Juices with milk shall be in 
accordance as with the GSO mentioned in item 2.23. 
4.16 The radiation limits shall comply with the GSO as mentioned in item 2.20. 4.17 Pesticides residues in the product shall comply with GSO mentioned in 2.13 and 
2.14. GSO STANDARD  GSO 2011  
 
4.18 Mycotoxins in the products shall comply with GSO mentioned in item.2.19 
  
5. SAMPLING 
  Samples shall be taken according to GSO mentioned in item 2.15. 
 
6. METHODS OF TEST   Test shall be carried out in accordance with the GSO mentioned in item 2.5 , 2.6 , 2.9 
, 2.16  and 2.22. 
 
7. PACKAGING 
  The product shall be packed in suitable hygien ic, airtight containers in such away as 
to prevent its contamination and shall co mply with the GSO mentioned in item 2.18, 
2.25 and 2.26. 
 
8. TRANSPORTAION AND STORAGE 
 Without prejudice to that stated in the GSO in item 2.12 the products shall be 
transported and stored at temperature not exceeding 5oC for pasteurized products and 
25oC for ultrahigh temperature treated products and shall not to be subjected to 
direct sunlight or freezing. 
. LABELLING 
 Without prejudice to the provision of  GSO mentioned in item 2.1 and 2.10. The 
following information shall be declared on the product containers: 
9.1 The percentage and type of milk used for processing (fresh milk, powder milk). and 
the type of animal source of milk 
9.2 The percentage of fruits juice and type of fruits used in the drink. 9.3             Fat percentage, 
9.4             Production and expiry dates  accordance with
 item  2.11 
9.5            Type of heat treatment 
9.6            natural flavors and natural colors  GSO STANDARD  GSO 2011  
 
RREFERECNES  
 
1.  Saudi Standard …../2005 Pasteurized milk. 2. Egypt Standard 1633/1987 Sterilized and fermented dairy drinking. 3.  Saudi Standard 1472/….. Long live milk.