Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
)GSO 992/2010 (E
)(
Yoghurt
ICS : 67.100.00
Yoghurt
: 19/06/1431h(02/06/2010)
: Technical regulation
GSO STANDARD
GSO 992/2010
Foreword
GSO STANDARD
GSO 992/2010
YOGHURT
1-
2-
COMPLEMENTARY REFERENCES
2.1
2.2
GSO 2 1 " Hygienic Regulations for Food Plants and their Personnel " .
2.3
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
2.7
2.8
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
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
4.2
Optional addition
4.2.1
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
4.4
4.5
4.6
It shall have the smell and taste characteristic of yoghurt and shall be free
from
undesired smell and taste.
4.7
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
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%
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
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
7-
PACKAGING
Without prejudice to the GSO standard mentioned in 2.8, the following shall be
met:
7.1
7.2
7.3
The product containers shall be put in a cold store after complete fermentation at a
temperature not exceeding 5oC.
8-
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
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
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
9.6
9.7
9.8
9.9