اﻟﻌﺮﺑﻴﺔ  اﻟﺨﻠﻴﺞ  ﻟﺪول اﻟﺘﻌﺎون  ﻣﺠﻠﺲ  ﻟﺪول اﻟﺘﻘﻴﻴﺲ  هﻴﺌﺔ  
GCC STANDARDIZATION ORGANIZATION (GSO) 
 
 
 
 
 
Final Draft Standard 
 
  
 GSO 05/FDS 1326 /2008  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Prepared By  
GSO Technical Committee 05 for standard s of food and agriculture products  
 
 
This document is a draft GSO Standard circ ulated for comments. It is, therefore, 
subject to alteration and modification a nd may not be referred to as a GSO 
Standard until approved by GSO Board Of Directors. 
  
 
   
 
 
  اﻟﺮوب) اﻟﺰﺑﺎدي( اﻟﻤﺠﻤﺪ  
Frozen Yoghurt 
 
  
 Foreword 
 
GCC Standardization Organization (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 regulations through specialized technical committees 
(TCs).  GSO through the technical program of committee TC No. 5 "Gulf  technical committee for standards of food and agriculture products" has updated the GSO Standard No. 
1326/2002 "Yoghurt". The Draft Standard has been prepared by Sultanate of Oman. 
  This standard has been approved as a Gulf Technical Regulation by GSO Board of Directors in its meeting No. (       ), held on      /    /         H ,     /     /             G. The approved standard will replace and s upersede the GSO standard No. 1326/2002.  
 
 GSO STANDARD                                                 GSO 1326/2008  
  
 
 
 Frozen Yoghurt 
1- SCOPE AND FIELD OF APPLICATION 
This standard is concerned with frozen yoghurt. 
2- COMPLEMENTARY REFERENCES 
2.1 GSO 9 Labeling of Prepackaged Foods. 
2.2 GSO 2 1 Hygienic Regulations fo r Food Plants and their Personnel. 
2.3             GSO 22 Methods of Tests for Colors Used in Food. 2.4             GSO 150/1984 Expiration Periods for food products. 
2.5             GSO  323 General Requirements for Transportation and Storage of Chilled 
                                     and Frozen Foods 
2.6             GSO 398 Packages of Foodstuffs- Part 1: General Requirements. 2.7 GSO 569 Methods for Sampling Milk and Milk Products. 
2.8 GSO 570 Methods of the Physical and Chemical Analysis of Milk. 
2.9 GSO 571 Methods of Microbiological Examination of Liquid Milk. 
2.10           GSO 678 Methods of Test for Fermented Milks. 
2.11           GSO 707 Permitted Flavours in Foodstuffs. 
2.12     GSO 841 Maximum Limits of Mycotoxins Permitted in Foods and Animal Feeds-         
Aflatoxins. 
   2.13          GSO ٨٨٩Limits of Radiation Levels Permitted in Foodstuffs- Part 1. 
2.14          GSO 995 Sweeteners Permitted in Foodstuffs. 
2.15   GSO 998 Method for Detection of Radionuclides in food- Part 1: Gamma                     
Spectrometry Analysis. 
2.16          GSO 1016 Microbiological Criteria of Food Product- Part 1.       2.17          GSO Standard for Food Additives (CODEX STAN. 192 Food Additives). 
2.18     GSO Standard for Pesticide Residues (Maximum residue limits (MRLs) for pesticide 
established by Codex Alimentarius Commission). 
2.19     GSO Standard for Veterinary Drugs Res idues (Maximum residue limits for veterinary 
drugs in food established by Codex Alimentarius Commission). 
2.20       GSO ……  Analysis of Pesticide Residues (CODEX STAN. 229 Analysis of 
Pesticide   Residue: Recommended Methods). 
2.21           GSO  …...  Sanitary Requi rements for Production and Processing of Milk.  
 
3- DEFINITIONS 
         Frozen yoghurt is a pasteurized and homogenized mix of milk solids. This mix is 
fermented    and frozen under continuous agitation. GSO STANDARD                                                 GSO 1326/2008  
  
 
 
 4- REQUIREMENTS 
        The following requirements should be met in frozen yoghurt: 
4.1 The product shall completely free from pig products or its derivatives. 
4.2 It shall be free from extraneous ma tters, insects or their parts. 
4.3            Frozen yogurt should be processed in accordance with the hygienic requirements of 
Gulf  standards mentioned in items 2/2 and 2/21. 
4.4            Raw materials used in producing frozen yoghurt should be complying with their 
relevant Gulf standards.  
  
4.5            The frozen yoghurt mix can be prepared from raw or recombined milk using 
                 concentrated or dried milk (whole fat or skimmed, totally or partly) and butter 
                 or cream or any milk-fat source.   
4.6            The mix of frozen yoghurt is fermented using L. Bulgaricus and streptococcus. 
                  Thermophilus bacteria. Other lactic acid producing bacteria ca n be used.          
 
4.7            Contains natural flavours; fruits or its products (fresh, canned, frozen or dried) 
                 fruit bulb, syrup or puree, at a maximum of 8%, honey, cocoa, chocolate, nuts, 
                 spices or any other natural flavours. 
  4.8 The following materials may be added: Dried cultured butter milk (unfermented), 
sweet butter milk powder, water soluble milk proteins, edible casein.  
  
4.9 Natural sweeteners (sugar, glucose, corn syrup, date syrup or their mixtures) or  
artificial sweeteners as stated in item 2/14 or a mixture of natural and artificial 
sweeteners. 
   
4.10 Permitted artificial flavours as stated in item 2.11. 
 
4.11 Food additives may be used according to the limits stated in the GSO standard 
mentioned in 2.17.     
 
4.12 Acidity of frozen yoghurt should not be lower than 0.8% determined as lactic acid. 
 
 4.13       The percentage of the non-fat solids in the milk-portion should not be lower than 
8.2%.   
   4.14       Fat content should follow the levels indicated in Table (1). 
 
Table (1)  
Fat content in frozen yoghurt (Before adding flavours)  
 
Type  Fat content  
Frozen yoghurt full 
cream 
Frozen yoghurt low fat Frozen yoghurt skimmed Min 3 % 
1-2 % 
Max 0.5 % 
      GSO STANDARD                                                 GSO 1326/2008  
  
 
 
  4.15     The microbiological criteria of micro-orga nisms shall be according to the limits stated in   
the GSO standard mentioned in 2.16.  
4.16   The products shall comply with the maximum residue limits for pesticides and   
veterinary drugs established by the Code x Alimentarius Commission (items 2.18 & 
2.19). 
4.17   The limits of radiation levels in the product shall not exceed the permitted maximum 
levels stated in the GSO standard mentioned in 2.13. 
5- SAMPLING 
         Samples shall be drawn according to GSO standard as mentioned in item 2.7. 
6- METHODS OF TEST 
 6.1 Chemical and physical tests shall be carried out according to GSO standards as 
mentioned in items 2.3, 2.8, 2.10 & 2.15 
 6.2 Microbiological tests shall be carried out according to GSO standard as mentioned 
in item 2.9. 
6.3            Determination of pesticide residues shall be carried out according to GSO standard 
as mentioned in item 2.20. 
7- PACKAGING 
         Without prejudice to the GSO standard mentioned in 2.6, the following shall be met: 
7.1       The product containers shall be made of materials which are hygienic, non-
poisonous and non-harmful. Packs should be clean, watertight, tightly sealed 
and do not affect the product properties.  
7.2 The product shall be packed in such a way as to prevent any external 
contamination. 
8-   STORAGE AND TRANSPORTATION 
          Without prejudice to the provisions of Gulf standard mentioned in item 2.5, the 
following aspects should be considered during storage and transportation: 
8.1      Temperature should not exceed -18 °C. 
 
8.2    Pasteurized mixes used in making frozen yoghurt should be stored and transported at 5 
°C max., while sterilized and dried mixes at 25 °C max. 
 
9- LABELLING 
         Without prejudice to the provisions of Gulf standards mentioned in items 2.1 and 2.٤ ,
the following information should be declared on the label: 
 GSO STANDARD                                                 GSO 1326/2008  
  
 
 
 9.1 Fat and non-fat milk solids content.  
 
9.2 Type of product according to the fat content (full cream, low fat, skimmed). 
 
9.3    The kind of milk used (fresh milk, powder ….etc.). 
 
9.4 Statement of "free of sugar" or "low calor ies" according to the product type in case of 
using artificial sweeteners. 
 
9.5 Dates of manufacture and expiry (day, month and year), shelf life shall be in accordance 
to what is stated in the GSO mentioned in item 2.٤ .
9.6 Nutrition information (energy in calories, percentages of protein – fat – total sugars,   
calcium, sodium and added vitamins). 
 
 
  
 
  
 
  
 
 
 
  
 
  
 
  
 
  
 
  
 GSO STANDARD                                                 GSO 1326/2008  
  
 
 
  
 
 
 
References:  
-GSO No 1326/2002 
 
-Codex Standard No.243/2007  
              - Codex Standard 
            No.192/1995 , rev 2007 
"General Standard for Food additives                                      "