هيئة التقييس لدول مجلس التعاون لدول الخليج العربية

هيئة التقييس لدول مجلس التعاون لدول الخليج العربية STANDARDIZATION ORGANIZATION FOR G.C.C () مشروع نهائي /2015 المتخمرة األلبان المعاملة بعد ح ارريا التخمر)طويل الصالحية( FERMENTED MILK PRODUCTS HEAT TREATED AFTER FERMENTATION (LONG LIFE) إعداد اللجنة الفنية الخليجية قطاع مواصفات المنتجات الغذائية والزراعية هذه الوثيقة مشروع لمواصفة قياسية خليجية تم توزيعها إلبداء الرأي والمالحظات بشأنها لذلك فإنها عرضة للتغيير والتبديل وال يجوز الرجوع إليه كمواصفة قياسية خليجية إال بعد اعتمادها من مجلس إدارة الهيئة الخليجية. 1

Foreword GCC Standardization Organization () is a regional Organization which consists of the National Standards Bodies of GCC member States. One of main functions is to issue Gulf Standards /Technical regulations through specialized technical committees (TCs). through the technical program of committee TC No.:5 "Technical committee for standards of food and agriculture products " has prepared this Standard. The Draft Standard has been prepared by.kingdom of Saudi Arabia The draft Standard has been prepared based on relevant AIDMO, International and National foreign Standards and references. This standard has been approved as a Gulf (Standard /Technical Regulation ) by Board of Directors in its meeting No.( ),held on / / H, / / G. 2

FERMENTED MILK PRODUCTS HEAT TREATED AFTER FERMENTATION (LONG LIFE) 1 Scope: This Standard Is Concerned With Ultra High Temperature (UHT) Fermented Milk And flavoured Fermented Milk (Long Life) For Direct Consumption Or Further Processing In Conformity With The Definitions In Item 3 Of This Standard. 2 Complementary References 2.1 2.2 2.3 2.4 2.5 2.6 9 10 21 150-2 382,383 569 Labeling Of Prepackaged Foods Milk Powder Hygienic Regulations For Food Plants And Their Personnel Expiration Dates For Food Products - Part 2 : Voluntary.Expiration Dates Maximum Limits For Pesticide Residues In Agriculural Food Products Part 1And Part 2 Methods For Sampling Milk And Milk Products 2.7 2.8 2.9 2.10 2.11 2.12 2.13 2.14 2.15 2.16 2.17 2.18 2.19 2.20 839 841 988 995 1016 149 1862 1931 1694 1843 2233 /CAC MRL 02 ISO 27205... Food Packages - Part 1 - General Requirements " Maximum Limits Of Mycotoxins Permitted In Foods And Animal Feeds- Aflatoxins " Limits Of Radiation Levels Permitted In Foodstuffs- Part 1 Sweeteners Permitted For Use In Food Products " Microbiological Criteria Of Food Product- Part 1 Unbottled Drinking Water Food Packages - Part 2: Plastic Package - General Requirements Halal Food Part (1): General Requirement General Principles Of Food Hygiene Food Grade Salt Requirements Of Nutritional Labeling Maximum Residue Limits For Veterinary Drugs In Food Fermented Milk Products - Bacterial Starter Cultures- Standard Of Identity Food Additives 3 Definitions 3.1 Fermented Milk: Is A Milk Product Obtained By Fermentation Of Milk, Which Milk May Have Been Manufactured From Products Obtained From Milk By The Action Of Suitable Pure Specific Bacteria According To Standard In Item 2.19 Heat Treated After Fermentation To Not Less Than 137oc For Not Less Than Two Seconds And Filled And Packaged Under Aseptic Conditions In A Suitable Container 3

3.1.1 Yoghurt: A Coagulated Milk Product Obtained By Lactic Acid Fermentation Through The Action Pure Specific Bacteria According To Standard In Item 2.19 3.1.2 Concentrated Fermented Milk Is A Fermented Milk IN 3.1 The Protein Of Which Has Been Increased Prior To Or After Fermentation To Minimum 5.6%. Concentrated Fermented Milks Includes Traditional Products Such As Labneh 3.1.3 Laban: Fermented Milk IN 3.1 Having A Fluid Texture After The Addition Of One Strain Or More Of Pure Specific Bacteria, Producing Lactic Acid, To Milk According To Standard In Item 2.19 3.1.4 Drinks Based On Fermented Milk Are Composite Milk Products, As Defined In Item 3.1 Obtained By Mixing Fermented Milk In Item 3.1 With Potable Water In Item 2.12 With Or Without The Addition Of Other Ingredients Such As Whey And Other Non-Dairy Ingredientsin Item 3.3, Drinks Based On Fermented Milk Contain A Minimum Of 40% (M/M) Fermented Milk. 3.1.5 Fermented Cream: Product Of Milk Is A Which Is Obtained In Accordance With Item 1.3 Fermenting Cream, Or Recombined Cream, Cream Or Re- Assembled, By The Appropriate Types Of Bacteria Mentioned In The Gulf Standard Item 2.19, Leading To Reduced Ph (PH), With Coagulation Or Without 3.2 Alternate Culture Yoghurt Cultures Of Streptococcus Thermophilus And Any Lactobacillus Species 3.3 Flavoured Fermented Milks: Are Fermented Milks Products In Item 3.1, Which Contain A Maximum Of 50% (M/M) Of Non-Dairy Ingredients (Such As Nutritive And Non Nutritive Sweeteners, Fruits And Vegetables As Well As Juices, Purees, Pulps, Preparations And Preserves Derived Therefrom, Cereals, Honey, Chocolate, Nuts, Coffee, Spices And Other Harmless Natural Flavouring Foods) And/Or Flavours. The Non-Dairy Ingredients Can Be Mixed In Prior To/Or After Fermentation 4- Requirements The Following Requirements Shall Be Met Fermented Milk Ultra High Temperature (UHT) Treated After Fermentation (Long Life). 4.1 The Production Shall Be According With Health Conditions Contained In The Gulf Standards In Items No. 2.3 And 2.15 4.2 Without Prejudice To That Stated In The Standard In Item 2.14 It Shall Be Free From Pigs Products And By-Products. 4.3 It Shall Be Produced From Raw Materials Complying With The Relevant Standards. 4.4 Shall Be Pasteurization Of Milk That Is Used In Fermented Dairy Industry. 4

4.5 Shall Be The Milk And Ingredients Obtained From The Milk According With Gulf Standards Of Their Respective 4.6 Shall Be The Potable Water According With Gulf Standards In Item 2.12 4.7 Shall Be The Suitable And Harmless Microorganisms According With Gulf Standards In Item 2.19 4.8 Shall Be The Food Grade Salt According With Gulf Standards In Item 2.16 4.9 Shall Be The Non-Dairy Ingredients According As Listed In Item 3.3 4.10 Gelatine And Starch Provided They Are Added Only In Amounts Functionally Necessary As Governed By Good Manufacturing Practice, Taking Into Account Any Use Of The Stabilizers/Thickeners Listed In Item 2.20. 4.11 Composition The Chemical Characteristics for The Products in item 3.1 Shall Comply With The Requirements According With Gulf Standards Of Their Respective 4.12 In The Case Of Ultra High Temperature Fermented Milk Produced From Raw Milk, It Is Not Permitted To Add Dried Milk Or Milk Fat From Other Sources 4.13 Raw Milk May Be Added To Recombined Milk To Produce UHT Fermented Milk After Fermentation Only At Recombined Fermented Milk Factories. The Product Labels Should Indicate That It Is A Recombined UHT Fermented Milk Only And Shall Not Indicate That It Is Mixed. 4.14 Vitamin A and D Shall Be Added To The Products in item 3 Comply With The Requirements According With Gulf Standards Of Their Respective 4.15 Whey Removal After Fermentation Is Not Permitted In The Manufacture Of Fermented Milks, Except For Concentrated Fermented Milk 4.16 Food Additives May Be Used According To The Limits Stated In The Standard Mentioned In Item 2.20 4.17 It Should Be Free Of Micro-Organisms Able To Grow After Incubation At 50 C For seven Days. 4.18 It Should Be Free Of Micro-Organisms Able To Grow After Incubation At 30 C For Seven Days. 4.19 The Product Shall Be Offered For Sale Only After Seven Days From The Date Of Production And After It Has Been Checked For Any Spoilage. 4.20 Microbiological Limits In The Product Shall Be Comply With The Standard Mentioned In Item 2.11 4.21 The Products Shall Comply With The Maximum Residue Limits For Pesticides In Item 2.5 5

4.22 The Products Shall Comply With The Maximum Limits For Veterinary Drugs Residues In Item 2.18 4.23 Radiation Limits Of The Product Shall Be Comply With The Standard Mentioned In Item 2.9 4. 24 Mycotoxins Limits In The Product Shall Be Comply With The Standard Mentioned In Item 2.8. 5 Sampling 6 Packaging Samples Shall Be Taken According To The Standard Mentioned In Item 2.6 Without Prejudice To That Stated In The Standard In Items 2.7and 2.13. The Products Shall Be Packaged Mechanically Under Aseptic Conditions To Avoid Any External Contamination In Clean And Sterilized Containers That Does Not Affect Its Characteristics 7 Transportation And Storage 8 Labelling UHT Fermented Milk Shall Be Transported And Stored At Temperature Not Exceeding 25 C And Shall Not Be Subjected To Direct Sunlight Or Freezing Without Prejudice To Standards Mentioned In Items 2.1 2.4 2.10 And 2.17 The Following Should Be Indicated: 8.1 If Milk Other Than Cow Milk Used In Processing The Product Or A Part From It, The Animal Or Animals Of The Milk Source Shall Be Mentioned 8.2 In the case of the use of reconstituted milk and mixed with fresh milk (raw milk) should make it clear that factory of milk reconstituted only with the lack of reference to the mixing 8.3 In Case Recombined Milk Is Used, The Statement (Produced From Powder Milk) Shall Be Written In The Upper Part Of The Container Label On The Main Face Or One Of The Side Of The Container, Such That The Size Of Writing Letters Is Not Less Than: - Found 18 Black On Containers Of One Litre Or More; - Found 14 Black On Containers Of One Half Litre; - Found 12 Black On Containers Less Than One Half Litre. 8.4 Fat Content, Non-Fat Solids Content And Type Of Fermented Milk (Full Cream - Low Fat And Skimmed Fermented Milk). 6

8.5 In Case Of Using Flavoured Substance To The Product The Name Of Product Shall Be Fermented Milk With... (Kind Of Flavoured Used) Flavour, And In Case Of Using Fruit Or Its Products Without Using Any Flavoured Substance The Name Of Product Shall Be Fermented Milk With... (Kind Of Fruit Used). 8.6 Food Additives 8.7 Percentage Of Added Salt 8.8 Fermented milks to which only nutritive carbohydrate sweeteners have been added 8.9 If non-nutritive sweeteners are added in partial or total substitution to sugar, the mention sweetened with or sugared and sweetened with should appear close to the name of the product, the blank being filled in with the name of the artificial sweeteners. 8.10 The warning statements shall be written Shall Be Comply With The Standard Mentioned In Item 2.10 8.11 Information On How To Keep The Product. 8.12 In The Case Of Imported UHT Fermented Milk, Labelling Shall Clearly Indicate That It Is An Imported Product. It Shall Not Show Any Name Or Trademark Of Dairy Producing Company Which May Indicate It Is Of Local Production. 8.13 The Date Of Production And End Of Shelf Life Date In Clear Not Coded Way 8.14 Nutrition Information. 7

References: 1- CODEX STAN 243-2003- Standard for Fermented Milks. 2- Code of Federal Regulations Title 21-131.112 - Cultured milk. 3- SASO 2317/2005 - FERMENTED MILK. 8