اﻟﻌﺮﺑﻴﺔ  اﻟﺨﻠﻴﺞ  ﻟﺪول اﻟﺘﻌﺎون  ﻣﺠﻠﺲ  ﻟﺪول اﻟﺘﻘﻴﻴﺲ  هﻴﺌﺔ  
GCC STANDARDIZATION ORGANIZATION (GSO) 
 
 
  
 
Final Draft Standard 
 
GSO 5/ FDS 1375/2008  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Prepared By 
GSO Technical Committee No. 5 for sta ndards of food and agriculture products 
 
 
This document is a draft GSO Standard  circulated for comments. It is, 
therefore, subject to alteration and modi fication and may not be referred to as 
a GSO Standard until approved  by GSO Board Of Directors. 
 
            
    
  اﻟ ﻤاﻟﻠــﺒﻦ ﻨﻜــﻪ  
 
FLAVOURED LABAN 
 
 
  
  
 
ﺗﻘﺪﻳﻢ  
 
اﻟﺘﻌ ﻣﺠﻠ  ﻟ اﻟﺘﻘﻴ  هﻴﺌ   ﻟﻠﻤﻮاﺻ  ﻟﻠﻮﻃﻨﻴ  اﻷﺟﻬ  ﻋﻀ  ﻓ ﺗﻀ إﻗﻠﻴﻤﻴ  هﻴﺌ اﻟﻌﺮﺑﻴ  اﻟﺨﻠ  ﻟ ون
ﻣﺘﺨﺼﺼﺔ  ﻓﻨﻴﺔ ﻟﺠﺎن ﺑﻮاﺳﻄﺔ  اﻟﻘﻴﺎﺳﻴﺔ  اﻟﻤﻮاﺻﻔﺎت  إﻋﺪاد اﻟﻬﻴﺌﺔ ﻣﻬﺎم وﻣﻦ اﻟﻌﺮﺑﻴﺔ،  اﻟﺨﻠﻴﺞ  دول ﻓﻲ واﻟﻤﻘﺎﻳﻴﺲ  . 
  
اﻟﻠﺠ ﻋﻤﻞ ﺑﺮﻧﺎﻣﺞ  ﺿﻤﻦ اﻟﻌﺮﺑﻴﺔ  اﻟﺨﻠﻴﺞ  ﻟﺪول اﻟﺘﻌﺎون  ﻣﺠﻠﺲ  ﻟﺪول اﻟﺘﻘﻴﻴﺲ  هﻴﺌﺔ ﻗﺎﻣﺖ وﻗﺪ    رﻗ اﻟﻔﻨﻴ ٥ﻨﺔ   "    اﻟﻠﺠﻨ   اﻟﻔﻨﻴ
واﻟﺰراﻋﻴﺔ  اﻟﻐﺬاﺋﻴﺔ  اﻟﻤﻨﺘﺠﺎت  ﻗﻄﺎع ﻟﻤﻮاﺻﻔﺎت  اﻟﺨﻠﻴﺠﻴﺔ  "  رﻗﻢ اﻟﺨﻠﻴﺠﻴﺔ  اﻟﻘﻴﺎﺳﻴﺔ  اﻟﻤﻮاﺻﻔﺔ  ٥٧٣١ﺑﺘﺤﺪﻳﺚ /٢٠٠٢   اﻟﺨﺎﺻ
 " اﻟﻤﻨﻜﻪ ﺑﺎﻟﻠﺒﻦ" .   اﻟﻤﻮاﺻﻔﺔ  هﺬﻩ ﻣﺸﺮوع  ﺑﺈﻋﺪاد  ﻋﻤﺎن ﺳﻠﻄﻨﺔ  ﻗﺎﻣﺖ وﻗﺪ  .   
  
ﺧﻠﻴﺠﻴﺔ  ﻓﻨﻴﺔ آﻼﺋﺤﺔ  اﻟﻤﻮاﺻﻔﺔ  هﺬﻩ اﻋﺘﻤﺪت  وﻗﺪ      رﻗ اﻟﻬﻴﺌ إدارة ﻣﺠﻠ  اﺟﺘﻤﺎع  ﻓﻲ وذﻟﻚ         )   (   ﺑﺘ   ﻋﻘ اﻟ ،/    
   / 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 program of committee TC NO.5 “Gulf technical committee for standards of food and agricultural products ” has updatting  Gulf Standard 1375/2002" 
FLAVOURED LABAN " issued by GSO. The Draft standard has been prepared by Sultanate of Oman. 
 
This standard has been approved as Gulf Technical Regulation by GSO Board of Directors in its meeting No……../…….. held on        /    /    /    H,  /  /   G. 
 
 
 
   
 GSO STANDARD GSO 1375 / 2008
3 FLAVOURED LABAN 
1- SCOPE AND FIELD OF APPLICATION 
This standard is concerned with flavoured fermented laban(milk) and flavoured 
fermented laban(milk) heat treated after fermentation. 
2- COMPLEMENTARY REFERENCES 
2.1 GSO 9  Labelling of Prepackaged Foodstuffs 
2.2 GSO 10  Milk Powder 
2.3 GSO 21  Hygienic Regulations for Food Plants and Their Personnel. 
2.4 GSO 22 Methods of Test for Colouring Matter Used in Foodstuffs 
2.5 GSO 150  Expiration Period for Food Products  Part 1. 
2.6 GSO 174  Raw Milk 
2.7 GSO 323  General Requirements for Transportation and Storage of   Chilled and  
Frpzen Foods 
2.8  GSO 382 Maximum Limits for Pesticide Residues in Agricultural and Food 
Products - Part 1. 
2.9 GSO 383 Maximum Limits for Pesticide Residues in Agricultural and Food 
Products - Part 2. 
2.10 GSO 569  Methods for Sampling Milk and Milk Products. 
2.11 GSO 678  Methods of Test for Fermented Milk 
2.12 GSO 707  Flavourings Permitted for ues in Foodstuffs 
2.13 GSO 839  Food Packages  Part 1: General Requirements. 
2.14 GSO 841  Maximum Limits of  Mycotoxins Permitted  In  Food  and Animal Feeds - 
Aflatoxins 
2.15 GSO 988  Limits of Radioactivity Levels Permitted In  Foodstuffs – patr 1 
2.16 GSO 995  Sweeteners Permitted for Use in  Food  Products 
2.17 GSO 998 Methods for Detection of  Permissible Radionuclides Limits in Food part 
1:  GAMMA Spectrometry Analysis A – Cs – 134, Cs – 137 
2.18 GSO 1016  Microbiological Criteria in Foodstuffs-Part I  
2.19 GSO  149  Unbottled Dranking Water  
2.20 GSO 1862  Food packages - Part 2: Plastic package – General requirements   
2.21 GSO Maximum Limits for Hormons and antibiotics  in  Foodstuffs  
  
 GSO STANDARD GSO 1375 / 2008
4  
3- DEFINITIONS 
3.1          Flavoured Laban: A fermented milk product obtained by lactic acid fermentation 
through the action of suitable lactic acid producing bacteria from milk and milk products to which have been added on or of material as mentioned in item 4.6.2 & 4.10 
3.2        Flavoured Laban heat-treated after fermentation: A milk product complying 
with item 3.1 and has been subjected to heat treatment after fermentation, to inhibit activity of viable and abundant micro-organisms. 
4- REQUIREMENTS 
4.1            Genral requirments  
Flavoured laban and flavoured laban, heat -treated after fermentation, shall meet 
the following: 
4.1.1         All raw materials used in production shall be compliance with the relevent  GSO 
standards . 
4.1.2 It shall be clean, naturally, in its characteristics as colour, texture and 
smell. 
4.1.3 It shall be free from objectionable taste as rancidity, bitterness. 
4.1.4 It shall be homogenous and free from the whey. 
4.1.5            It shall be completely free from pig products and its derivatives. 
4.2 Essential raw materials 
 Milk raw materials, contain one or more from the following: 
4.2. 1 Pasteurized milk or pasteurized concentrated milk. 
4.2.2 Partly skimmed milk or partly skimmed pasteurized concentrated milk. 
4.2.3 Pasteurized skimmed milk or pasteurized concentrated skimmed milk. 
4.2.4  Pasteurized cream.     
4.2.5  Butter. 
4.2.6        dried milk, dried skimmed milk, dried whey, concentrated dried whey, and          
                   caseinates, 
4.2.7         Natural flavouring materials such as fruits (fresh, canned, frozen or dried), fruit 
puree, fruit pulp, jam, fruit syrup, fruit juice, chocolate, cocoa, nuts, coffee, spices and other harmless natural flavouring foods. 
4.3 Essential additions 
4.3.1         startar culture bacteria suitable lactic acid - producing like Lactobacillus 
bulgaricus and streptococcus therinophilus.     
4.3.2
            starter culture used in production shall be obtained from pure strains.   
   
 GSO STANDARD GSO 1375 / 2008
5  
 
. 
4.4           HYGIENIC REQUIREMENTS 
4.4.1          The product shall be processed a nd packed according to Hygienic regulations stated 
in GSO standard ( item 2.3 ) “Hygienic Regulations for Food Plants and Their Personnel.”  
4.4.2          The product shall be compliance with  GSO( item 2.8 & 2.9 )  Maximum Limits for 
Pesticide Residues in Agricultural and Food Products – prat 1 &Part 2. 
4.4.3          The product shall be compliance wi th  GSO( item 2.14 ) “Maximum Limits of     
                  Mycotoxins Permitted In  Food  and Animal Feeds - Aflatoxins    “  4.4.4          The product shall be compliance with  GSO( item 2.15)” Limits of Radioactivity 
Levels Permitted In  Foodstuffs – patr 1 
4.4.5          The product shall be compliance wi th  GSO( item 2.18) “Microbiological Limits of 
Foods  Part 1.” 
4.4.6          The product shall be compliance with  GSO standrad to be aproved for Maximum 
Residues Limits for Hormons and antibiotics 
 
4.5           CHIMICAL REQUIREMENTS 
4.5.1           Milk Fat content  
 Type of  yoghurt Milk Fat content 
Minimum limit Maximum limit 
4.5.1.1 Full cream Flavoured yoghurt 3% ------ 
4.5.1.2 Low fat Flavoured yoghurt 0.5% > 3% 
4.5.1.3 FRee fat Flavoured yoghurt ------ 0.5% 
 
4.5.2          Minimum milk protein in milk solids – non – fat            34%  
4.5.3          Minimum milk solids – not fat  8.2% 
4.5.4        Maximum acidity- calculated as lactic acid                         0.7 %. 
4.5.5 The total of added non-milk ingredients shall not exceed 10% of final products. 
4.5.6 Vitamins may be added with minimum of 
Vitamin A 2000 IU/Kg Vitamin D 400 IU/Kg  
 
 
  
 GSO STANDARD GSO 1375 / 2008
6  
 
4.6         ADDITIVES  
4.6.1  Only those additives indicated in the table below may be used for flavoured laban within 
the limits specified. 
4.6.2  Some additives may be present in fla voured laban as a result of carry-over from non-
dairy ingredients. 
.4.6.3 Some additives may be present in fla voured laban as a result of carry-over from dried 
milk when used it. 
4.6.4  Stabilizers , thickeners and acidity regulators may be used for flavoured laban within 
GMP when produce by dried milk or recombined milk 
 
5.        SAMPLING 
            Samples shall be drawn in accordance with the GSO standard mentioned in 2.10 
 6.       METHODS OF ANALYSIS 
6.1      Tests shall be carried out on the representative sample drawn according to item 5 to 
          determine its compliance with this standard. 
6.2 Tests shall be carried out in accord ance with GSO mentioned in item 2.11  
 
7 LABELING 
Without prejudice to the provisions of GSO standard mentioned in 2.1 & 2.5 The 
following information shall be decl ared on flavoured laban packages: 
7.1 Kind of  product according to fat ratio(4.5.1) whole - partially skimmed and       
                   skimmed. 
7.2 If milk o ther than cow milk used in processing the product or a part from it, the 
                animal or animals of the milk source shall be mentioned. 
7.3           In case of added flavoured substance to the product the name of product shall be 
                  laban with   (kind of flavour used) flavour, and in case of added fruit or its 
products without using any flavoured substance the name of product shall be 
laban with (kind of fruit used). 
7.4          nutrition  information  shall be declared for each 100 mL or by serving including   
                 enregy by callory , protin,fat, and sugsrs by g, calcium and sodium by mg, and     
                 quantity of vitamins     
 GSO STANDARD GSO 1375 / 2008
7  
  
7.5           The date Production and expiry dates shall be declared.   
       
8.      PACKAGING  
           Without prejudice to the provisions of GSO( item 2.13 & 2.20) the following 
requirement shhall be Met:    
8.1        The product containers shall be clean, non-harmful, water-tight, air tight, tightly 
sealed, and prevent the product from any change in the product characteristics. 
8.2        The product shall be packed in such a way as to prevent any external contamination. 
 
9.     STORAGE AND TRANSPORTATION 
                   Without prejudice to the provisions of GSO( item 2.7) the following requirement shhall 
be Met: 
9.1        The product containers shall be put in a cold store after complete fermentation at a 
              temperature 0 to 5 C
 
 
 
  
  
 
  
 
    
 
 
 
 
 
   
 GSO STANDARD GSO 1375 / 2008
8  
 
 
TABLE ( 1 ) 
Maxinum Level of Food Additives are Permitted 
In flavoured laban 
Additive  INS Max 
Level 
mg/kg  Notes  
ACESULFAME POTASSIUM  950 350  All sweetners ars 
Subject to 
national 
legislation of the 
importing country aimed 
 
 
 
 
   As cyclamic acid. ALITAME  956  100 
ASPARTAME  951  600  
NEOTAME  961  20  
SACCHARINS  954 (i)-(iv)  80  
SUCRALOSE 
(TRICHLOROGALACTOSUCROSE) 955 300 
CYCLAMATES 952 (i), (ii), (iv) 250  
BRILLIANT BLUE FCF  133  150  Excluding 
fermented  
chocolate milk.  
 PONCEAU 4R (COCHINEAL 
RED A)  124 150  
CARAMEL III - AMMONIA 
PROCESS  150c  150  
CARAMEL IV - SULFITE 
AMMONIA PROCESS 150d  150  
CARMINES  120  150 
CAROTENES, BETA- 
(VEGETABLE) 160a(ii)  1000  
FAST GREEN FCF    143  100  
IRON OXIDES  172(i)-(iii)  20  
RIBOFLAVINS  101(i),(ii)  300 
SUNSET YELLOW FCF   110  300  
POLYSORBATES  432-436  3000   
DIACETYLTARTARIC AND 
FATTY ACID ESTERS OF 
GLYCEROL 472e  5000   
PROPYLENE GLYCOL ESTERS 
OF FATTY ACIDS 477 5000   
Any additives will adopted by codex