ﻫﻴﺌﺔ ﺍﻟﺘﻘﻴﻴﺱ ﺍﻟﻌﺭﺒﻴﺔ ﺍﻟﺨﻠﻴﺞ ﻟﺩﻭل ﺍﻟﺘﻌﺎﻭﻥ ﻤﺠﻠﺱ ﻟﺩﻭل  
STANDARDIZATION ORGANIZA TION FOR G.C.C (GSO)   
  
  
    
  
ﻣﺸﺮوع: ﻧﻬﺎﺋﻲ  
  
  
    
GSO 5/FDS….. /2008  
  
  
ﺤﻠﻴﺏ ﺍﻟﻤﺎﻋﺯ  
GOAT MILK  
 
    
  
إﻋﺪاد   
  
  
اﻟﻠﺠﻨﺔ اﻟﻔﻨﻴﺔ اﻟﻤﻨﺘﺠﺎت  ﻣﻮاﺻﻔﺎت  ﻟﻘﻄﺎع اﻟﺨﻠﻴﺠﻴﺔ  ﻭﺍﻟﺯﺭﺍﻋﻴﺔ  ﺍﻟﻐﺫﺍﺌﻴﺔ   
      
ﻫﺫﻩ ﻤﺸ ﺍﻟﻭﺜﻴﻘﺔ  ﺘﻡ ﺨﻠﻴﺠﻴﺔ ﻗﻴﺎﺴﻴﺔ ﻟﻤﻭﺍﺼﻔﺔ  ﺘﻭﺯﻴﻌﻬﺎﺭﻭﻉ   ﻟﺫﻟﻙ ﺒﺸﺄﻨﻬﺎ،  ﻭﺍﻟﻤﻼﺤﻅﺎﺕ  ﺍﻟﺭﺃﻱ ﻹﺒﺩﺍﺀ
 ﻭﻻ ﻭﺍﻟﺘﺒﺩﻴل،  ﻟﻠﺘﻐﻴﻴﺭ ﻋﺭﻀﺔ ﻴﺠﻭﺯﻓﺈﻨﻬﺎ   ﻤﻥ ﺍﻋﺘﻤﺎﺩﻫﺎ  ﺒﻌﺩ ﺇﻻ ﺨﻠﻴﺠﻴﺔ ﻗﻴﺎﺴﻴﺔ ﻜﻤﻭﺍﺼﻔﺔ  ﺇﻟﻴﻬﺎ ﺍﻟﺭﺠﻭﻉ
 ﺍﻟﻬﻴﺌﺔ ﺇﺩﺍﺭﺓ ﺍﻟﺨﻠﻴﺠﻴﺔﻤﺠﻠﺱ   . 
  
    
  
      
Foreword  
  
    
        
Standardization Organization for GCC (G SO) is a regional Organization which 
consists of the National Standards Bodi es 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 progr am of committee TC No 5   "  The Gulf Technical 
Committee for Food and Agricultural Standards Products"  has prepared this 
Standard .  The Draft Standard has been prepared by ( KINGDOM OF SAUDI 
ARABIA      (  
  
 The draft Standard has been prepared based on relevant ADMO, International 
and National foreign Sta ndards and references.   
  
This standard has been approved as Gulf ) Standard / Technical Regulation)   by 
GSO Board of Directors in its meeting No..../....   ……. held on       /   /  / H  ، /   
 /  G  
  
        
  
        
  
        
  
    
GOAT MILK
 
 
 
  
  
  
  
Date of GSO Board of Directors’ Approval :   
Issuing Status :   
  
  
 
 
 
   
 
  
 
  
 
  
 
  
  
 
GOAT MILK 
 
1. SCOPE AND FIEL D OF APPLICATION 
 
This standard is concerned with raw,  pasteurized, long life (treated with 
ultra high temperature) a nd sterilized goat milk.   
 
2. COMPLEMENTARY REFERENCES 
 
2.1 GSO 9 “Labelling of Prepackaged Foods". 
2.2  GSO  984"Pasteurized Milk". 2.3    GSO 965 "Methods of Sampling Milk and Milk products". 
2.4    GSO 570 "Methods for the Chemical and Physical Analysis of   Milk". 
2.5 GSO 571 "Methods for the microbiological analysis of milk". 
٢/٦GSO...  Three piece rouned steel cans used for canning food stuffs  
2.7  GSO  987"Sterilized Milk".  
 
2.8   GSO 21 "Hygienic Regulati ons for Food Plants and their  
        personnel". 2.9   GSO 1023 "Expiration Peri ods for Foodstuffs – part 2". 
2.10 GSO 323 "General Requirements for Transportation and 
        Storage of Chilled and Frozen Foods". 2/11 GSO382 Maximum limits for pesticide resi dues in           agriculural food 
products - Part 1. 
2.12 GSO383 "Maximum Limits for Pesticide Residues in        Agricultural and Food Products". 
2.13   GSO 839"Package of Food Products - Part 1. General 
        Requirements".   2.14   GSO841 "Maximum Limits for Afla Toxins Residues 
        Permitted in Ag riculture and Food Products". 
2.15  GSO.... " Package of Food Products- Part 2. Plastic         Containers".  
2.16 GSO1102 " Milk paperboard Containers  ". 
 2.17  GSO.... "Methods for the Determination of Aflatoxins          Resi dues in Food Products". 
2.18. GSO1347 "Milk Treated w ith Ultra High Temperature".  
2.19 GSO988 "Limits of Radiati on Levels Allowed in Food 
        Products – Part 1". 
 
2.20  GSO998 "Detection Methods of Limits of Radiation         Levels in Foodstuffs – Part 1". 
2.21  GSO1016 "Microbiological Limits of Food Articles and 
         Foodstuffs – Part 1". 
2/22 GSO..... Hygienic Regulations  for Production and 
         Processing of Milk". 
2/23  GSO.... the two piece steel roun d cans used for canning  food-stuffs 
2.24  GSO --- "Glass Containers". 
2.25 GSO ---- "Methods  for the determination of Pesticide 
          Residues in Agricultural and Food Products". 
2.26  GSO ----- "Maximum Limits for Hormones and Antibiotics 
         Resi dues in Food Products". 
2.27  GSO ----- "Methods for the De termination of Hormones and 
        Antibiotics Residues in Food Products". 
   
3. DIFINITIONS 
 
3.1   Raw goat milk is the lacteal secr etion, free from colostrum, obtained by the 
complete milking of one or more healthy goat ( Capra hircus ) and does not 
allowed to change any of its components. 
 
3.2   Pasteurized goat milk is goat milk as mentioned in item 3.1 which 
pasteurized and in accordance w ith GSO mentioned in item 2.15. 
 
3.3  Goat milk treated with ultra high temperature, UHT milk, (long life) is goat 
milk as mentioned in item 3.1 which tr eated with ultra high temperature and 
in accordance with GSO ment ioned in item 2.16.  
 3.4   Sterilized goat milk is goat milk as mentioned in item 3.1 which sterilized 
and in accordance with GS O mentioned in item 2.2. 
 
4. REQUIREMENTS 
 
The following requirements sh all be met in goat milk: 
4.1   It shall be produced according to hygienic regulation as in GSO mentioned 
in items 2.8 and 2.22. 
4.2   It shall be fresh and well mixed. 
4.3   It shall be white in colour. 4.4   It shall be free from impurities,  extraneous matter, insects and their         parts. 
4.5   It shall be natural in odour a nd consistency, and free of objectionable 
        flavour. 
4.6   It shall not be curd led by boiling or alcohol test. 
4.7   The total acidity shall not exc eed 0.18% by weight as lactic acid. 
4.8   Phosphatase test shall be negative for pasteurized milk.    
4.9 The composition of pasteurized milk  or UHT milk or sterilized milk 
        shall comply the require ments mentioned in the following table. 
 
Product Fat% Milk solids not fat% 
Whole milk 3 (minimum) 8.5 (minimum) 
Low fat milk 1 – 2 8.5 (minimum) 
Skim milk Less than 0.5 8.5 (minimum) 
 
4.10  Vitamins shall be added as mentioned in Sa udi Standard item 2.2. 
4.11  Total count of microorganism fo r raw goat milk shall not be more 
         than 100,000 cell/ml. 
4.12 Microorganisms content for pasteurized  goat milk shall be in  accordance  
with GSO mentioned in item 2.21. 4.13 Microorganisms content for UHT goa t milk shall be in accordance 
        with GSO me ntioned in item 2.21.  
4.14 Microorganisms content for sterilized goat milk shall be in         accordance with GSO mentioned in item 2.21. 
4.15 Pasteurized, UHT and sterilized  goat milk shall be free from 
        pathogenic microor ganisms and their secretions. 
4.16 Limits of radiation in the milk sh all be in accordance with GSO mentioned 
in item 2.19. 
4.17 Limits of aflatoxins shall be in accordance with GSO mentioned in item 
2.14. 4.18 Hormones and antibiotics residues shall be in accordance with GSO 
mentioned in item 2.26. 
4.19 Pesticides residues shall be in a ccordance with GSO mentioned in item 
2.11. 2.12 
 
5.  SAMPLING 
     Samples shall be taken a ccording to GSO mentioned in item 
     2.3. 
 
6. METHODS OF TESTING 
     Tests shall be carried out on representative samples taken according to 
      item 5 above to determine its compliance with this standard according 
      to GSO mentioned in items 2. 3, 2.4, 2.5, 2.17, 2.20 , 2.25 and 2.27. 
 7. PACKAGING 
      Without prejudice to th e provisions of GSO mentioned in 
       items 2.6, 2.12, 2.15, 2.16, 2.23 and 2.24. The fo llowing shall be taken into 
       consideration on packaging: 
 7.1 Pasteurized, UHT and sterilized goa t milk shall be packed in such  
       way to prevent contaminati on into suitable and hygienic containers. 
 7.2 It is not allowed to pack and sale raw goat milk for direct 
       consumption.  
8.   TRANSPORTA TION AND STORAGE 
 
       Without prejudice to the provisions of GSO mentioned in 
       item 2.10. The following shall be taken into consideration: 
8.1  Raw and pasteurized goat milk sh all be transported and stored at a 
       temperature not exceeding 5 ºC. 8.2  UHT and sterilized goat milk sha ll be transported and stored at a 
       temperature not exceeding 25 ºC. 
 
9. LABELLING 
 
       Without prejudice to the provisions of GSO mentioned in 
       Items 2.1 and 2.9., the follo wing information shall be labeled on the 
       containers: 
9.1  Goat milk. 
9.2  Type of product rega rding fat content (whole, low fat or skim milk). 
9.3  Type of product regarding the heat treatment (Pasteurized, UHT 
       or sterilized). 
9.4  Fat and solids not fat content. 9.5  Method of storage.