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GSO 992:2023
GSO - Cover page
تقديم
Foreword
1 SCOPE
2 COMPLEMENTARY REFERENCES
3 DEFINITIONS
4 REQUIREMENTS:
5 SAMPLING AND METHODS OF TESTS:
6 PACKAGING TRANSPORT AND STORAGE:
7 LABELLING:
Technical Terminology
References:
GSO 992:2023
لائحة فنية خليجية
الزبادي (الروب)
Gulf Technical Regulation
Yoghurt
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.
قرر المجلس الفني لهيئة التقييس لدول مجلس التعاون لدول الخليج العربية في الاجتماع الـ (57) بتاريخ 1445/07/20 هـ ،الموافق 2024/01/31م اعتماد تحديث ترجمة اللائحة الفنية الخليجية رقم GSO 992:2023 وعنوانها "الزبادي (الروب)" إلى اللغة الانجليزية التي تم دراستها ضمن برنامج عمل اللجنة الفنية الخليجية للمواصفات الغذائية والزراعية (TC05) المدرجة في خطة الإمارات العربية المتحدة . ويعتبر النص العربي هو المرجع الأساس في حال وجود اختلاف بين النصين. على أن تلغي وتحل محل اللائحة الفنية رقم GSO 992:2016 .

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 Technical Council in its meeting number (57) held on 20/07/1445 H, which corresponds to 31/01/2024, has approved the update of the translation of Gulf Technical Regulation GSO 992:2023 titled "Yoghurt" in English language which was studied through the technical program of GSO Technical Committee for Food and Agricultural Products (TC05) in UNITED ARAB EMIRATES 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 992:2016.

Gulf Technical Regulation GSO 992:2023
Yoghurt

1 SCOPE

This technical regulation specifies the requirements that must be met by yoghurt prepared for direct consumption.

2 COMPLEMENTARY REFERENCES

2.1 GSO 2333Requirements for Health and Nutrition Claims on Food Products”.
2.2 GSO 9Labelling of prepackaged food stuffs”.
2.3 GSO 21hygienic regulation for food plants and their personal”.
2.4 GSO 2214Code of hygienic practice for milk and milk products.”.
2.5 GSO 569Methods for sampling milk and milk products.”.
2.6 GSO 2500Additives Permitted for Use in Food Stuffs”.
2.7 GSO 2483Partially hydrogenated oils/fats”.
2.8 GSO 193Contaminants and toxins in food and feed”.
2.9 GSO CAC 206General Guidelines for the use of Dairy Terms”.
2.10 CXS 234 “Recommended methods of analysis and sampling “.
2.11 GSO 323General requirements for transportation and storage of chilled and frozen foods.”.
2.12 GSO 2572Dairy products analogues ”.
2.13 GSO 839Food packages - Part 1: General requirements”.
2.14 GSO 2481Maximum Residues Limits (Mrls) of Veterinary Drugs In Food ”.
2.15 GSO 1016Microbiological Criteria for Foodstuffs".
2.16 GSO 1694GENERAL PRINCIPLES OF FOOD HYGIENE”.
2.17 GSO 1863Food packages - Part 2: Plastic package – General requirements”.
2.18 GSO 1843Food Grade Salt”.
2.19 GSO 2055‑1HALAL FOOD - Part 1 : General Requirements”.
2.20 GSO 2233Requirements of nutritional labeling”.
2.21 GSO 2276Detection of lard in food”.
2.22 GSO 984Pasteurized milk.”.
2.23 GSO 2612Salt Limits Guidelines in Food Products”.
2.24 GSO ISO 6731Milk, cream and evaporated milk -- Determination of total solids content (Reference method) solids”.
2.25 GSO 669METHODS OF TEST FOR YOGHURT”.
2.26 GSO ISO 3594MILK FAT - DETECTION OF VEGETABLE FAT BY GAS-LIQUID CHROMATOGRAPHY OF STEROLS (REFERENCE METHOD”.
2.27 GSO/CAC 207Milk Powders and Cream Powders”.
2.28 GSO 174Raw milk”.
2.29 GSO 2539Mandatory Addition of Vitamins and Minerals in Food Stuff”.

References:
• Syrian Standard No. 199: 2013 - Curd Milk.
• Codex Alimentarius Commission Standard No. 243:2018 - Fermented milk.