اﻟﻌ اﻟﺨﻠﻴﺞ  ﻟﺪول اﻟﺘﻌﺎون  ﻣﺠﻠﺲ  ﻟﺪول اﻟﺘﻘﻴﻴﺲ  ﺮﺑﻴﺔهﻴﺌﺔ  
GCC STANDARDIZATION ORGANIZATION (GSO) 
 
   
 
Final Draft Standard 
 
 
 
 GSO 05/FDS 816 /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. 
  
 
 
 
  
 
 اﻟﻠﺒﻨﺔ 
Labneh 
 
  
 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. 
816/1997 "Labneh". 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 supersede the GSO standard No. 816/1997.  
 GSO STANDARD GSO 816/2008
3 LABNEH 
1- SCOPE AND FIELD OF APPLICATION 
This standard is concerned with Labneh, Labneh heat-treated after fermentation 
and Labneh-in-Oil. 
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 GSO150 Expiration Periods of Food Products – Part 1. 
2.4             GSO  323 General Require ments for Transportation and Storage of Chilled 
                                     and Frozen Foods. 
2.5             GSO 398 Packages of Foodstuffs- Part 1: General Requirements. 
2.6 GSO 569 Methods of Sampling Milk and Milk Products. 
2.7 GSO 678 Methods of Test for Fermented Milk. 
2.8     GSO 841 Maximum Limits of Mycotoxins Perm itted in Foods and Animal Feeds-         
Aflatoxins. 
2.9          GSO ٨٨٩Limits of Radiation Levels Permitted in Foodstuffs- Part 1. 
2.10   GSO 998 Method for Detection of Radionuclides in food- Part 1: Gamma                     
Spectrometry Analysis. 
2.11          GSO 1016 Microbiological Criteria of Food Product- Part 1.  
2.12 GSO 1019 Edible Olive Oil and Pomace Olive Oil. 
2.13 GSO1020 Methods of Test for Edible  Olive Oil and Pomace Olive Oil. 
2.14          GSO Standard for Food Additives (CODEX STAN. 192 Food Additives). 
2.15     GSO Standard for Pesticide Residues (M aximum residue limits (MRLs) for pesticide 
established by Codex Alimentarius Commission). 
2.16     GSO Standard for Veterinary Drugs Re sidues (Maximum residue limits for veterinary 
drugs in food established by Codex Alimentarius Commission). 
2.17      GSO ……  Analysis of Pesticide Residues (CODEX STAN. 229 Analysis of Pesticide   
Residue: Recommended Methods). 
 
3- DEFINITIONS 
3.1         Labneh: A coagulated milk product obtained by lactic acid fermentation of milk 
or milk products (4.1.6) through the action of suitable pure starters of lactic acid 
bacteria and then concentrating the product by one of the suitable methods. 
3.2 Labneh-in-oil: Labneh with firm texture and like balls preserved in olive oil. 
3.3 Labneh heat-treated after fermentation: Labneh which has been subjected to a heat 
treatment after fermentation to inhibit the activity of the bacteria and enzymes.  
 GSO STANDARD GSO 816/2008
4 REQUIREMENTS 
The following requirements shall be met in Labneh, Labneh heat-treated after 
fermentation and Labneh-in-oil: 
4.1 Labneh and Labneh heat-treated after fermentation 
4.1.1 It shall be completely free from pig products or their derivatives. 
4.1.2 It shall be free from extraneous matter, impurities and insects, or their parts. 
4.1.3 The raw materials used in manufacturing the Labneh shall comply with the 
relevant GSO standards. 
4.1.4 It shall have the characteristic texture, taste and odor of Labneh and shall be free 
from undesirable taste and odor. 
4.1.5       The milk used in manufacturing Labneh shall be inoculated with suitable,pure   
starters of lactic acid bacteria, i.e,  Lactobacillus bulgaricus and streptococcus 
thermophillus. 
4.1.6        One type of the following milk shall be used as raw material: 
- Full cream pasteurized milk; or partly skimmed or fully skimmed. 
- Full cream concentrated milk; or partly skimmed or fully skimmed. 
- Full cream milk powder; or partly skimmed or fully skimmed. 
- Pasteurized, partly skimmed milk or concentrated partly skimmed milk, or - Pasteurized skimmed milk or concentrated skimmed milk, or 
- Milk powder, skimmed milk powder, partly skimmed milk powder. 
4.1.7        The following animal fat sources may be used when the fat percentage is adjusted: 
1. Pasteurized butter. 
2. Pasteurized cream. 
3.    Butter oil. 
4.1.8 It shall be processed in accordance with the hygienic regulations of the GSO 
standard mentioned in 2.3. 
4.1.9 Heat-treatment 
4.1.9.1 It is permitted to treat Labneh with heat before packing at 70°C for 35 seconds or 
at 55°C for 15-30 minutes after packing. 
4.1.9.2 In addition to what is mentioned 4.1.9.1, it is permitted to treat Labneh with heat 
after fermentation and before packing at 90°C for 30 seconds. 
4.1.10 Food additives may be used according to the limits stated in the GSO standard 
mentioned in 2.14. 
4.1.11 Salt (sodium chloride) may be used according to good manufacturing practice 
(GMP). 
4.1.12 The acidity percentage shall not be more than 2.5% and not less than 1.2% as 
lactic acid. 
4.1.13      The chemical characteristics shall be in accordance with Table 1. 
Table (1) 
Labneh Fat % S.N.F. Min. %  
 GSO STANDARD GSO 816/2008
5 Labneh (cow’s) 7% min. 15% 
Low fat Labneh (cow’s) 3% min 19% 
Skimmed Labneh (cow’s) 1% max. 21% 
Labneh (sheep’s) 12% min. 15% 
Low fat Labneh (sheep’s) 6% min. 21% 
Skimmed Labneh (sheep’s) 1.5% max. 25% 
 
4.1.14 The microbiological criteria of micro-organisms in Labneh shall be according to 
the GSO standard mentioned in 2.11. 
4.2 Labneh-in-oil 
4.2.1 It shall comply with all above requirements items except (4.1.11,4.1.12,4.1.13). 
4.2.2 The acidity shall not be more than 3.5% and not less than 1.7% as lactic acid. 
4.2.3 The chemical characteristics shall comply with the requirements mentioned in 
Table No.2. 
Table (2) 
Product Fat% S.N.F. % min. 
Labneh-in-oil 12% min 23% 
Low fat Labneh-in-oil 6% 29% 
Skimmed Labneh-in-oil 1.5% 33% 
 
 4.2.4 The oil used for preservation shall be olive oil and shall comply with the GSO 
standard mentioned in 2.12. 
 4.2.5 The weight of Labneh shall be not less than 55% w/w. 
5- SAMPLING 
Samples shall be drawn according to the GSO standard mentioned in 2.6. 
6- METHODS OF TEST 
Tests shall be carried out according to the GSO standards mentioned in 2.7, 2.10 
2.13 and 2.17. 
7- PACKAGING 
             Without prejudice to the GSO standard mentioned in 2.5, the following shall be   
met: 
7.1     The containers shall be made from hygienic non-toxic or harmful and 
impermeable materials, sterile and shall not  cause any change to the properties of 
the product. 
7.2 The product shall be packed in such a way so as to prevent any external 
contamination. 
7.3 The containers shall be hermetically sealed so as to prevent any external  
 GSO STANDARD GSO 816/2008
6 contamination. 
8- STORAGE AND TRANSPORTATION 
 Without  prejudice to the GSO standard mentioned in 2.4, the following shall be met: 
8.1            The storage and distribution shall be done by suitable cooled means wherein the 
temperature shall be from 0°C to 5°C. 
8.2 The storage and handling temperature shall be from 0°C to 5°C. 
8.3 The storage and transportation of Labneh-in-oil shall be at a temperature not 
exceeding 25°C. 
 
9- LABELLING 
Without prejudice to what has been stated in the GSO standards mentioned in 2.1 
and 2.5, the following shall be labelled on Labneh packages. 
9.1 The source of milk used (cow, sheep, goat ). 
9.2 The kind of milk used (fresh milk, powder ….etc.). 
9.3 In case of Labneh heat-treated after fermentation, the statement “Labneh heat- 
treated after formation” shall be written. 
9.4 Fat percentage and the type of Labneh according to its fat content (Labneh; 
reduced Fat Labneh; skimmed Labneh). 
9.5           Nutrition information (energy in ca lories, percentages of protein – fat – total sugars,   
calcium, sodium and added vitamins). 
9.6          Percentage of salt added.  
 
    
 
    
 
    
  
 GSO STANDARD GSO 816/2008
7  
  
       : References 
 
-GSO No 816/2002 “ Labneh” 
- Codex Standard  No.192/1995 , rev 2007 General Standard for Food additives