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)GCC STANDARDIZATION ORGANIZATION (GSO

)GSO 992/2010 (E

)(
Yoghurt

ICS : 67.100.00

Yoghurt

Date of GSO Board of Directors' Approval


Issuing Status

: 19/06/1431h(02/06/2010)
: Technical regulation

GSO STANDARD

GSO 992/2010
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) "Technical committee for
standards of food and agriculture products" has updated the GSO Standard No. :
GSO 992/1998"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. (12), held on 19/06/1431h(02/06/2010) , The approved standard will replace
and supersede the standard No. (GSO 992/1998) .

GSO STANDARD

GSO 992/2010
YOGHURT

1-

SCOPE AND FIELD OF APPLICATION


This standard is concerned with yoghurt, sweetened and yoghurt heat-treated after
fermentation.

2-

COMPLEMENTARY REFERENCES

2.1

GSO 9 "Labeling of Prepackaged Foods" .

2.2

GSO 2 1 " Hygienic Regulations for Food Plants and their Personnel " .

2.3

GSO 150 " Expiration Periods for food products " .

2.4

GSO 569 " Methods for Sampling Milk and Milk Products " .

2.5

GSO 570 " Methods of the Physical and Chemical Analysis of Milk " .

2.6

GSO 571 " Methods of Microbiological Examination of Liquid Milk " .

2.7

GSO 669 " Methods of Test for Yoghurt " .

2.8

GSO 398 " Packages of Foodstuffs- Part 1: General Requirements " .

2.9

GSO 841 " Maximum Limits of Mycotoxins Permitted in Foods and Animal
Feeds- Aflatoxins " .

2.10

GSO 988 " Limits of Radiation Levels Permitted in Foodstuffs- Part 1 ".

2.11

GSO 998 " Method for Detection of Radionuclides in food- Part 1: Gamma
Spectrometry Analysis " .

2.12

GSO 1016 " Microbiological Criteria of Food Product- Part 1 " .

2.13

GSO Standard for Food Additives (CODEX STAN. 192 Food Additives).

2.14

GSO Standard for Pesticide Residues (Maximum residue limits (MRLs) for
pesticide established by Codex Alimentarius Commission).

2.15

GSO Standard for Veterinary Drugs Residues (Maximum residue limits for
veterinary drugs in food established by Codex Alimentarius Commission).

2.16

GSO Standard for analysis of pesticide residues (CODEX STAN. 229 Analysis of
Pesticide Residue: Recommended Methods)

3-

DEFINITIONS

3.1

Yoghurt:
A coagulated milk product obtained by lactic acid fermentation through the
action of lactobacillus delbrueckii sub-sp bulgricus and streptoccocus salivarius subsp thermophillus from milk and milk products (4.1).

3.2

Sweetened yoghurt
Yoghurt (3.1) to which one or more of the natural sugars are added. 3.3 Yoghurt
heat-treaded after fermentation
Yoghurt (3.1) which has been submitted to a heat treatment after fermentation,
so that it does not contain viable and abundant microorganisms.

GSO STANDARD

GSO 992/2010

4-

REQUIREMENTS

4.1

It should be produce of pasteurized milk raw or recombined milk of dried milk or


concentrated milk (full cream, partly skimmed, skimmed) and cream or butter or
any source of milk fat.

4.2

Optional addition

4.2.1

Milk powder or skimmed milk powder unfermented buttermilk,


concentrated whey, whey powder, whey proteins, whey protein concentrate watersoluble milk proteins, edible casein, caseinate, manufactured from pasteurized
products.

4.2.2

Vitamins A and D, if added vitamin A shall be not less than 2000 IU/L and
vitamin D shall be not less than 400 IU/L.

4.2.3

Natural sugars.

4.2.4

Cultures of suitable lactic acid producing bacteria in addition to those in item 3.1.

4.3

It shall be completely free from pig products and its derivatives.

4.4

It shall have a homogenized body texture.

4.5

It shall be white or yellowish colour.

4.6

It shall have the smell and taste characteristic of yoghurt and shall be free
from
undesired smell and taste.

4.7

It may be heat-treated after fermentation.

4.8

The raw materials used in the production should be complying with their
relevant GSO standards.

4.9

It shall be completely free from foreign materials and all kinds of insects and their
fragments.

4.10

The acidity of yoghurt shall not be less than 0.6% as lactic acid.

4.11

The milk solids non-fat content shall not be less than 8.2%.

4.12

It shall be processed in accordance with the hygienic requirements of the GSO


standard as mentioned at item 2.2.

4.13

Yoghurt may be graded according to fat content into the following grades:
Fat content in yoghurt types
Yoghurt types

4.14

Fat %

Yoghurt

3%

Partially skimmed yoghurt

1% - 2%

Skimmed yoghurt

0.5% max

Food additives may be used according to the limits stated in the GSO standard
mentioned in 2.10.

GSO STANDARD

GSO 992/2010

4.15

The microbiological criteria of micro-organisms shall be according to the limits


stated in the GSO standard mentioned in 2.12.

4.16

The products shall comply with the maximum residue limits for pesticides and
veterinary drugs established by the Codex Alimentarius Commission (items 2.14 &
2.15).

4.17

The limits of radiation levels in the product shall not exceed the permitted maximum
levels stated in the GSO standard mentioned in 2.10.

5-

SAMPLING
Samples shall be drawn according to GSO standard as mentioned in item 2.4.

6-

METHODS OF TEST
6.1Determination of fat shall be carried out according to GSO standard as
mentioned
in item 2.7.

6.2

Determination of total solid, total not fat solids, total acidity shall be carried
out according to GSO standard as mentioned at item 2.5.
6.3Microbiological tests shall be carried out according to GSO standard as
mentioned
at item 2.6.

6.4

Determination of pesticide residues shall be carried out according to GSO standard


as mentioned in item 2.16.

7-

PACKAGING
Without prejudice to the GSO standard mentioned in 2.8, the following shall be
met:

7.1

The product containers shall be made of materials which are hygienic,


nonpoisonous and non-harmful. It shall be watertight, clean, and may cause no
change in the product characteristics.

7.2

The product shall be packed in such a way as to prevent any external


contamination.

7.3

The product containers shall be put in a cold store after complete fermentation at a
temperature not exceeding 5oC.

8-

STORAGE AND TRANSPORTATION

8.1

Storage
The storage and handling temperature shall not exceed 5oC. 8.2 Transportation
The packages shall be transported under suitable and hygienic conditions to
prevent contamination and deterioration. The temperature shall not exceed 5oC.

9-

LABELLING
Without prejudice to the provisions of GSO Standards mentioned in items 2.1 &
2.5, the following information shall be declared on the label:

9.1

The kind of milk used (fresh milk, powder).

GSO STANDARD

GSO 992/2010

9.2

Fat percentage and the type of yoghurt according to fat percentage (yoghurt partly skimmed yoghurt, skimmed yoghurt).

9.3

Percentage of total non-fat solids.

9.4

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 2.5.

9.5

In case of addition of natural sugars the statement Sweetened Yoghurt shall be


written.

9.6

In case of heat-treated yoghurt after fermentation the statement Yoghurt


Heat- Treated After Fermentation shall be declared on the label, the shelf life
shall be in accordance to what is stated in the GSO mentioned in item 2.5 .

9.7

Kind and percentage of optional additions (section 4.2).

9.8

Food additives shall be declared on the label.

9.9

Nutrition information (energy in calories , percentages of protein fat total


sugars, calcium, sodium and added vitamins).