2 COMPLEMENTARY REFERENCES

3 DEFINITIONS

4 REQUIREMENTS

5 SAMPLING

6 METHODS OF TESTS

7 PACKAGING

8 LABELLING

9 TRANSPORTATION AND STORAGE

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Gulf Technical Regulation

GSO 984:1998

Gulf Technical Regulation

GSO 984:1998

لائحة فنية خليجية

الحليب المبستر

Gulf Technical Regulation

Pasteurized milk.

ICS:

67.100

English Language – اللغةالإنجليزيةEdition 1 – 15/09/1998 – 1 الطبعة

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P.O.Box: 85245 Riyadh 12511

Kingdom of Saudi Arabia

إدارة التواصل، قسم إدارة المعرفة

هيئة التقييس لدول مجلس التعاون لدول الخليج العربية (GSO)

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:موقع ويب

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Gulf Technical Regulation

GSO 984:1998

Gulf Technical Regulation

ContentsPage

Foreword

1 SCOPE AND FIELD OF APPLICATION

2 COMPLEMENTARY REFERENCES

3 DEFINITIONS

4 REQUIREMENTS

5 SAMPLING

6 METHODS OF TESTS

7 PACKAGING

8 LABELLING

9 TRANSPORTATION AND STORAGE

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 Board of Directors in its meeting number (21) held on 23/05/1419 H, which corresponds to 15/09/1998, has approved the translation of the document GSO 984:1998 as a Gulf Technical Regulation titled "Pasteurized milk." in English language which was studied through the technical program of GSO Technical Committee for Food and Agricultural Products (TC05) . (Arabic) text is considered the official text in case of any conflicts between the two.

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.

قرر مجلس الإدارة لهيئة التقييس لدول مجلس التعاون لدول الخليج العربية في الاجتماع الـ (21) بتاريخ 1419/05/23 هـ، الموافق 1998/09/15م اعتماد ترجمة الوثيقة رقم GSO 984:1998 كلائحة فنية خليجية عنوانها "الحليب المبستر" إلى اللغة الانجليزية والتي تم دراستها ضمن برنامج عمل اللجنة الفنية الخليجية للمواصفات الغذائية والزراعية (TC05) . ويعتبر النص العربي هو المرجع الأساس في حال وجود اختلاف بين النصين.

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GSO 984:1998

Gulf Technical Regulation

GSO 984:1998

Gulf Technical RegulationGSO 984:1998

Pasteurized milk.

1SCOPE AND FIELD OF APPLICATION

This standard is concerned with pasteurized cow milk and standardized pasteurized milk.

2COMPLEMENTARY REFERENCES

2.1GSO 9 “ Labeling of prepackaged food stuffs”.

2.2GSO 10 “ Dried Milk”.

2.3GSO 21 “ Hygienic Regulation for Food plants and their Personal”.

2.4GSO 174 “ Raw milk”.

2.5GSO 569 “ Methods for sampling milk and milk products.”.

2.6GSO 570 “ Methods for the physical and chemical analysis of milk.”.

2.7GSO 571 “ Method of microbiological examination of liquid milk.”.

3DEFINITIONS

3.1

Pasteurized Milk

Homogenized raw or dried milk after being reconstituted and homogenized, and which all its ingredients have been exposed to a pasteurization by heating to between 630C 660C to 30 min. or 720C - 740C to 15 sec., then immediately cooled to a temperature not less than 40C and not more than 80C to ensure extermination of all pathogenic organisms including mycrobacterium tuberculoisis.

3.2

Standardized pasteurized milk

Raw or dried milk after being reconstituted and homogenized, in which fat content is standardized by adding skimmilk, concentrated milk, or dried milk or by partial removal of fat by mechanical ways then exposed to pasteurization as in item 3.1.

3.3

Pasteurized

It is heating the milk to certain temperature for Limited time, then immediately cooled to a temperature not less than 40C and not more than to ensure extermination of all pathogenic organisms including microbacterium tuberculosis and to ensure that pasteurized make less change in chemical, physical & organoleptic properties.

3.4

Homogenization

The breaking up of fat globules in milk, by a homogenizer to smaller globules the average diameter of globules is from 2-6 micrometer to increase the degree of emulsification to prevent fat from rising to the surface to from cream layer.