 
هيئة التقييس لدول مجلس التعاون لدول الخليج العربية  
GCC STANDARDIZATION ORGANIZATION (GSO) 
 
 
مشروع مواصفة  نهائي  
Final Draft of Standard FDS 
 
 
إعداداللجنة الفنية  الخليجية رقم  TC 05     
 
Prepared by GSO Technical Committee No. TC  05  
 
 
 
GSO 05 / FDS/1992 :2022  
GSO 1992/2013  
 
 
 الزبدة  
Butter 
 
 
 
 
 
TCS: 67: 100.00  
 
 
 
 
 
 
 
 This document is a draft Gulf 
Standard/Technical Regulation circulated for 
comments. It is, therefore, subject to alteration 
and modification and may not be referred to as a 
Gulf Standard/Technical Regulation until 
approved by GSO.  هذه الوثيقة مشروع لمواصفة قياسية/ لائحة فنية خليجية 
تم توزيعها لإبداء الملحوظات بشأنها، لذلك فإنها عرضة 
للتغيير والتبديل، ولا يجوز الرجوع إليها كمواصفة 
قياسية/لائحة فنية خليجية إلا بعد اعتمادها من الهيئة. تقديم 
 
 ل الأعضاء، ومن مهام الهيئة إعداد المواصفات القياسية واللوائح الفنية الخليجية بواسطة لجان فنية 
متخصصة. 
قرر (المجلس الفني ل/مجلس إدارة) هيئة التقييس لدول مجلس التعاون لدول الخليج العربية في اجتماعه 
رقم  ( ) الذي عقد بتاريخ  /  /   هـ ، الموافق / /        م    اعتماد تحديث اللائحة الفنية 
الخليجية (الزبدة)  باللغتين العربية والإنجليزية  ضمن برنامج عمل (اللجنة الفنية الخليجية لمواصفات المنتجات 
الغذائية والزراعية ) رقم  TC05 المدرجة في خطة (دولة الكويت ). 
ويعتبر النص الانجليزي  هو المرجع الأساس في حال وجود اختلاف بين النصين.  
على أن تلغى اللائحة الفنية رقم ( GSO 1992/2013) وتحل محلها 
  GSO FDS 1992/20 22 GSO  STANDARD  
 
 
1 
 BUTTER  
1-  SCOPE:  
 This Standard is concerned with butter intended for direct consumption 
or for further processing.  
2-  COMPLEMENTARY STANDARDS:  
2.1  GSO 9 “Labeling of prepackaged foods”.  
2.2            GSO 20" Methods for the determination of contaminating metallic 
eleme nts in food stuffs".  
2.3  GSO 21 “Hygienic regulations for food plants and their personnel”.  
2.4           GSO 22" Methods of test for coloring matters used in food stuffs".  
2.5  GSO 150 -1 “Expiration dates for food products - Part 1: Mandatory  
expiration dates ”. 
2.6      GSO150 -2 “Expiration dates for food products - Part 2: Voluntary 
expiration dates  
2.7           GSO 168" Conditions of storage facilities for dry and canned food 
stuffs".  
2.8          GSO 323" General requirements for transportation and storage of 
chilled and frozen foods ”. 
2.9 GSO 332 "  Methods of test for cow milk cream. buttes and chee 
(saman) ". 
2.10        GSO 382  " Maximum limits of pesticide residues in agricultural and 
food products".  
2.11 GSO 569 “Methods for sampling milk and milk products”.  
2.12          GSO 839" Food packages - Part 1: General requirements".  GSO STANDARD          GSO  FDS 1992/2022  
2 
 2.13          GSO 193" General Standard for contaminants and toxins in food and 
feed”.  
2.14            GSO 998" Methods of the detection of permissible  radionuclides limit s 
in food - Part 1: Gamma spectrometry analysis: A -Cs 134, 137".  
2.15          GSO 1016 “Microbiology criteria of food products”.  
2.16 GSO 1694" General rules for food hygiene".  
2.17          GSO 2500 "Additives Permitted for use in food stuffs"  
2.18        GSO/CAC 229" Analysis of pesticide residues: Recommended methods".  
2.19        GSO 2481 "Maximum residues limits (Mrls) of veterinary drugs in food".  
2.20         GSO 2214 "Code of hygienic practice for milk and milk products ".  
2.21         GSO 2276 “Detection  of lard in food ". 
2.22         GSO 2483   "Partially hydrogenated oils/fats ". 
2.23         GSO 1843   "Food Grade Salt  ". 
2.24         GSO 2333 “ Requirements for nutrition and health claim in the food”  
2.25          GSO 2055 -1 “HALAL  FOOD - Part 1 : General Requirements”  
2.26          GSO  2233 ” Requirements of nutritional labeling”.  
2.27          GSO 2612  “Guidelines for salt target in food”.  
 
3-  DEFINITIONS:  
3.1  Butter: Milk product rich in fat and exclusively derived from milk 
and/or products obtained from milk, principally in the form of an 
emulsion of the type water -in-oil, and preparation with mechanical or 
manual methods or both.  
 GSO FDS 1992/20 22 GSO  STANDARD  
 
 
3 
 4-  REQUIREMENTS  
 The follow ing requirements shall be met in butter:  
4.1  The product shall be completely free from pig products or its derivatives 
and all the contradicts Islamic law.  
4.2  The product shall be produced in plants conforming to Gulf Standards 
stated in Items (2.3, 2.1 5, 2,19). 
4.3        The product shall meet the distinctive natural sensory qualities of the 
product in terms of shape, color, flavor, and homogeneous texture and 
is free of weaving, smell,  and exotic taste.  
4.4          The product shall be free of exotic  substances, impurities, apparent mold, 
living and dead insects of all kinds and all its phases and parts.  
4.5          The product shall be free of oils and other plant and animal fats (other 
than milk fat) and in conformity with the standard specificatio ns in the 
item (2.22).  
4.6         It is prohibited to carry out any renovation processes for the butter after 
appearance the spoilage signs on it.  
4.7  The product shall be free from hydrogenated and non -hydrogenated 
vegetable oils . 
4.8  Milk fat content shall not be less than 80%  m/m. 
4.9  Milk solids non -fat ratio shall not be more than 2%  m/m. 
4.10  Maximum water content shall not exceed than 16%  m/m. 
4.11            Table salt not exceeding 3% can be added in salted butter.  
4.12          Food additives  can be added according in accordance to Gulf Standard 
stated in Item (2.1 7). GSO STANDARD          GSO  FDS 1992/2022  
4 
 4.13       The product shall comply  with micro biological criteria stated in (2.15). 
The product should be completely free of pathogenic bacteria.  
4.14  The maximum residue limits for veterinary drugs in the product shall 
not exceed to what mentioned in Gulf Standard stated in Item (2.1 9). 
4.15       Pesticide residues in the product shall not exceed the limits mentioned 
in Gulf Standard stated in UAE.S MRL1: 2019 Maximum Res idue 
Limits (MRLs) for Pesticides in agricultural and food products.  
4.16       Limits of radiation in the milk shall be in accordance with GSO 
mentioned in item 2.14. 
5-  SAMPLING:  
 Samples shall be taken according to Gulf Standard stated in Item (2.1 1). 
6-  TEST METHODS:  
6.1  Tests shall be carried out on the representative sample taken according 
to Item (5) according to Gulf Standards stated in Items (2.2, 2.4, 2.8, 
2.13, 2.18). 
6.2  Tests shall be carried out on the sample drawn according to Item (5) to  
determine its compliance with all the Items of this Standard.  
7-  PACKAGING, TRANSPORTATION AND STORAGE:  
 During packing, transportation,  and storage the following shall be 
observed:  
7.1  Containers shall be made of hygienic, clean, non-toxic,  or harmful 
materials which are impermeable to light. Containers shall not cause 
any change to the properties of the product and  comply to what 
mentioned in Gulf Standard stated in Item (2.1 2). GSO FDS 1992/20 22 GSO  STANDARD  
 
 
5 
 7.2  The product shall be packed in such a way as to prevent any 
contamination.  
7.3  Transportation, distribution and storage shall be according to hygienic 
methods which do not affect the qualities of the product and according 
to the requirements mentioned in Gulf Standards stated in Items (2. 7, 
2.8), and at a temperature not more than (5oC) for chilled butter or ( -18° 
C) for frozen butter , and no more than 25°C for canned butter.  
8-  LABELLING:  
 Without violation to the requirements mentioned in Gulf Standards 
stated in Items (2.1, 2.5), the following information shall be labeled on 
each product container:  
8.1            Name of the product (butter) with a suitable qualification shall be used 
for butter with more than 95% fat.  
8.2  Type of butter (salted or non -salted) . 
8.3            The source of the butter (cow – goat) should be labeled.  
8.4             For labeling of non - retail containers; the following shall be appearing  
on the container or in accompanying documents: the name of the 
product, lot identification, and the name and address of the 
manu facturer or packer, provided that such a mark is clearly identifiable 
with the accompanying documents.  
8.5 Declaration of milkfat content:  
If the consumer would be misled by the omission, the milkfat content 
shall be declared in a manner found acceptable in the country of sale 
to the final consumer, either  
 GSO STANDARD          GSO  FDS 1992/2022  
6 
 8.5.1        as a percentage by mass . 
8.5.2  in grams per serving as quantified in th e label provided that the 
number of  servings is stated.  
9. Permitted ingredients:  
9.1 Salt (sodium chloride).  
9.2 Starter cultures of harmless lactic acid and/or flavor  producing bacteria.  
9.3 Potable water.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 GSO FDS 1992/20 22 GSO  STANDARD  
 
 
7 
  
 
 
المصطلحـات الفنيـة  
أدوية بيطرية  ................................................................   Veterinary drugs   
مستحلب ................................................................ ..............  Emulsion   
ملوث ................................................................ ..............  Contaminant  
عملية تجديد ..............................................................  Renovation process   
زبدة مبردة  ................................................................ .........   Chilled butter  
زبدة مجمدة  ................................................................ ........  Frozen butter  
 
 
 
 GSO STANDARD          GSO  FDS 1992/2022  
8 
 المراجع
References                                                                                                           
لجنة دستور الأغذيةCodex Alimentarius Commission                                                            
مواصفة رقم279/1971   CAC 279/ 1971                                                                               
CXS 279/2018 
تحديث1999 تعديلRevision 1999 Amendment 2010                                                  
2010  
Butter                                                                                                                  الزبدة 
 
 
 
 
 
 