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GSO 651:2021
GSO - Cover page
تقديم
Foreword
1 SCOPE
2 REFRENCES
3 DESCRIPTION
4 ESSENTIAL COMPOSITION AND QUALITY FACTORS
5 FOOD ADDITIVES
6 CONTAMINANTS
7 HYGIENE
8 LABELLING
9 Methods OF SAMPLING AND ANALYSIS
GSO 651:2021
لائحة فنية خليجية
القشدة والقشدة المحضرة والقشدة المجففة
Gulf Technical Regulation
Standard for cream and prepared creams
ICS:
67.100


Contents Page

تقديم

هيئة التقييس لدول مجلس التعاون لدول الخليج العربية هيئة إقليمية تضم في عضويتها أجهزة التقييس الوطنية في الدول الأعضاء ، ومن مهام الهيئة إعداد المواصفات القياسية واللوائح الفنية الخليجية بواسطة لجان فنية متخصصة.
قررت اللجنة الوزارية لهيئة التقييس لدول مجلس التعاون لدول الخليج العربية في الاجتماع الـ (2) بتاريخ 1442/11/21 هـ ،الموافق 2021/07/01م اعتماد تحديث ترجمة اللائحة الفنية الخليجية رقم GSO 651:2021 وعنوانها "القشدة والقشدة المحضرة والقشدة المجففة " إلى اللغة الانجليزية التي تم دراستها ضمن برنامج عمل اللجنة الفنية الخليجية للمواصفات الغذائية والزراعية (TC05) المدرجة في خطة دولة الكويت . ويعتبر النص العربي هو المرجع الأساس في حال وجود اختلاف بين النصين. على أن تلغي وتحل محل اللائحة الفنية رقم GSO 651:2008 .

Foreword

GCC Standardization Organization (GSO) is a regional organization which consists of the national standardization bodies of GCC member states. One of GSO main functions is to issue gulf standards and technical regulations through specialized technical committees.
GSO Ministerial Committee in its meeting number (2) held on 21/11/1442 H, which corresponds to 01/07/2021, has approved the update of the translation of Gulf Technical Regulation GSO 651:2021 titled "Standard for cream and prepared creams" in English language which was studied through the technical program of GSO Technical Committee for Food and Agricultural Products (TC05) in KUWAIT schedule . (Arabic) text is considered the official text in case of any conflicts between the two. This document will cancel and replace the Gulf Technical Regulation GSO 651:2008.

Gulf Technical Regulation GSO 651:2021
Standard for cream and prepared creams

1 SCOPE

This Standard applies to cream and prepared creams for direct consumption or further processing as defined in Section 3 of this Standard.

2 REFRENCES

2.1
GSO 9Labeling of prepackaged food stuffs
2.2
GSO 21Hygienic regulations for food plants and their personnel
2.3
GSO 569Methods for sampling milk and milk products
2.4
GSO 332Methods of test for cow milk cream. butters and cheese (saman)
2.5
GSO 150Expiration dates for food products -Part 1: Mandatory expiration dates
2.6
GSO 1794the two-piece steel round cans used for canning food-stuffs
2.7
GSO 148sugar
2.8
GSO 1016Microbiological Criteria for Foodstuffs
2.9
GSO 988Limits of radioactivity levels permitted in foods stuff part - 1.
2.10
GSO 382 “Maximum limits for pesticide residues in agriculural food products - Part 1”
2.11
GSO 383 “Maximum limits for pesticide residues in agriculural food products - Part 2”
2.12
GSO 841 “Maximum limits of mycotoxins permitted in foods and animal feeds– aflatoxins.”

3 DESCRIPTION

3.1
Cream
is the fluid 1
1 Fluid means capable of pouning at temperatures above freezing
milk product comparatively rich in fat, in the form of an emulsion of fat-in-skimmed milk, obtained by physical separation from milk.
3.2
Reconstituted cream
is cream obtained by reconstituting milk products with or without the addition of potable water and with the same end product characteristics as the product described in Section 3.1
3.3
Recombined cream
is cream obtained by recombining milk products with or without the addition of potable water and with the same end product characteristics as the product described in Section 3.1
3.4
Prepared creams
are the milk products obtained by subjecting cream, reconstituted cream and/or recombined cream to suitable treatments and processes to obtain the characteristic properties as specified below
3.4.1
Prepackaged liquid cream
is the fluid1 milk product obtained by preparing and packaging cream, reconstituted cream and/or recombined cream for direct consumption and/or for direct use as such
3.4.2
Whipping cream
is the fluid1 cream, reconstituted cream and/or recombined cream that is intended for whipping. When cream is intended for use by the final consumer the cream should have been prepared in a way that facilitates the whipping process
3.4.3
Cream packed under pressure
is the fluid1 cream, reconstituted cream and/or recombined cream that is packed with a propellant gas in a pressure-propulsion container and which becomes Whipped Cream when removed from that container
3.4.4
Whipped cream
is the fluid1 cream, reconstituted cream and/or recombined cream into which air or inert gas has been incorporated without reversing the fat-in-skimmed milk emulsion
3.4.5
Fermented cream
is the milk product obtained by fermentation of cream, reconstituted cream or recombined cream, by the action of suitable micro-organisms, that results in reduction of pH with or without coagulation. Where the content of (a) specific micro-organism(s) is(are) indicated, directly or indirectly, in the labelling or otherwise indicated by content claims in connection with sale, these shall be present, viable, active and abundant in the product to the date of minimum durability. If the product is heat-treated after fermentation the requirement for viable micro-organisms does not apply
3.4.6
Acidified cream
is the milk product obtained by acidifying cream, reconstituted cream and/or recombined cream by the action of acids and/or acidity regulators to achieve a reduction of pH with or without coagulation

1 Fluid means capable of pouning at temperatures above freezing