DEAS  69: 2022 
ICS 67.100.10  
 
 
© EAC 2022                                                                                                                          Fourth  Edition 2022 
  DRAFT EAST AFRICAN STANDARD  
Pasteurized  milk — Specification  
EAST AFRICAN COMMUNITY  DEAS  69: 2022 
ii © EAC  2022 – All right s reserved  
 Copyright notice  
This EAC document is copyright -protected by EAC. While the reproduction of this document by 
participants in the EAC standards development proces s is perm itted without prior permission from EAC, 
neither this document nor any extract from it may be reproduced, stored or transmitted in any form for 
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© East African Community 2018  — All rights  reserved  
East African Community  
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Reproduction for sales purposes may be subject to royalty payments or a licensing agreement.  
Violators  may be prosecuted . DEAS  69: 2022 
© EAC 2022 – All rights reserved  iii 
 Foreword  
Development of the East African Standards has been necessitated by the need for harmonizing requirements 
governing quality of products and services in the East African Community. It is envisaged that through 
harmonized standard ization, trade barriers that are encountered when goods and services are exchanged 
within th e Community will be removed.  
The Community has established an East African Standards Committee  (EASC)  mandated to develop and 
issue East African Standards  (EAS) . The Co mmitt ee is composed of representatives of the National 
Standards Bodies in Partner States, together with the representatives from the public and private sector 
organizations  in the community . 
East African Standards are developed through  Technical Commi ttees tha t are representative of key 
stakeholders including government, academia, consumer groups, private sector and other interested parties. 
Draft East African Standards are circulated to stakeholders through the National Standards Bodies in the 
Partner  States. The comments received are discussed and incorporated before finalization of standards, in 
accordance with the Principles and procedures for develop ment of East African Standards.  
East African Standards are subject to review, to keep pace with tech nological advances. Users of the East 
African Standards are therefore expected to ensure that they always have the latest versions of the standards 
they are implementing . 
The committee responsible  for this document is Technical Committee EASC/TC 017, Milk and milk products . 
Attention is drawn to the possibility that some of the elements of this document may be subject of patent 
rights. EAC shall not be held responsible for identifying any or all such patent rights.  
This fourth  edition (DEAS 69: 2022) cancels and rep laces t he third edition ( EAS 69: 2019), which has been 
technically revised.  
 DRAFT EAST AFRICAN STANDARD  DEAS  69: 2022 
 
© EAC 2018 – All rights reserved  1 
 Pasteurized  milk — Specific ation  
1 Scope  
This Draft East African Standard specifies requirements, sampling and test methods for pasteurized milk 
obtained from raw cow milk.  
2 Normativ e references  
The following documents are referred to in the text in such a way that some or all of their content constitutes 
requirements of this document.  For dated references, only the edition cited applies. For undated references, 
the latest edi tion of the referenced document (including any amendments) applies.  
AOAC 999.10 , Official method for lead, cadmium, zinc, copper, and iron in foods Atomic absorption 
Spectrophotometry after microwave Digestion  
CAC/RCP 57 , Code of hygienic practice for milk an d milk products  
EAS 38,  Labelling of pre -packaged foods — General requirements  
EAS 39,  Hygiene in the food and drink manufacturing industry — Code of practice  
EAS 67,  Raw cow milk — Specification  
EAS 803 , Nutrition labelling — Requirements  
ISO 11290 -1, Mic robiology of the food chain — Horizontal method f or the detection and enumeration of 
Listeria monocytogenes and of Listeria spp. — Part 1: Detection method  
ISO 11816 -1, Milk and milk products — Determination of alkaline phosphatase activity — Part 1: Fluor imetric 
method for milk and milk -based drinks  
ISO 14501 , Milk and milk powder — Determination of aflatoxin M1 content — Clean-up by immunoaffinity 
chromatography and determination by high -performance liquid chromatography  
ISO 14501,  Milk and milk powder — Determination of aflatoxin M1 content — Clean -up by immunoaffinity 
chromatography and determination by high -performance liquid c hromatography  
ISO 2446 , Milk — Determination of fat content  
ISO 4831 , Microbiology of food and animal feeding stuffs — Horizonta l method for the detection and 
enumeration of coliforms — Most probable number technique  
ISO 4833 -1, Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — 
Part 1: Colony count at 30 degre es C by the pour plate technique  
ISO 5764 , Milk — Determination of freezing point — Thermistor cry oscope method (Reference method)  DEAS  69: 20 22 
2 © EAC  2022 – All right s reserved  
 ISO 6579 -1, Microbiology of the food chain — Horizontal method for the detection, enumeration and 
serotyping of Salmonella — Part 1: Detection of Salmonella spp. 
ISO 6731,  Milk, cream and evaporated milk — Determination of total solids content (Reference method)  
ISO 6888 -3, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
coagulase -positiv e staphylococci (Staphylococcus  aureus and other species) — Part 3: Detection and MPN 
technique f or low numbers  
ISO 707,  Milk and milk products — Guidance on sampling  
ISO 7251,  Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of presum ptive Escherichia coli — Most probable number technique  
3 Terms and definitions  
For the purposes of this document, the following terms and definiti ons apply.  
3.1 
raw cow milk  
normal, clean and fresh secretion extracted from the udder of a healthy cow,  
3.2 
pasteurized  milk 
milk which has been subjected to heat treatment  either by batch me thod, flash pa steurisation or H igh 
Temperature Short Time method (HTST)  
3.3 
batch method  
method in which temperature of milk is raised to not less than 65 °C and retained a t this temperature for at 
least 30 min and, immediately and rapidly co oled to 10 °C o r less  
3.4 
High Temperature Shor t Time method (HTST)  
temperature of milk raised to not less than 72 °C and retained at this temperature for at least 15 s and 
immediately a nd rapidly cooled to a temperature of 10 °C or less  
3.5 
flash pasteuri zation  
temperat ure of milk raised to not less than 80 °C and retained at this temperature for at least 10 s and 
immediately an d rapidly cooled to 10 °C or less.  
3.6 
foreign matter  
any ki nd of undesirable physical material introduced to a food product at an y point in its production, handling, 
processing or distribution  
3.7 
food grade packaging material  
packaging material made of substances which are safe and suitable for their intende d use  and which will not 
alter the quality, safety or organoleptic properti es of the produ ct 
4 Categories of pasteurized milk  
Pasteurized milk shall be categorized as follows:  DEAS 69: 20 22 
© EAC 2022 – All rights reserved  3 
 a) whole/full cream milk;  
b) fat reduced milk/semi skimmed milk ;  
c) low fat milk ; and 
d)  fat free milk/skimmed milk.  
5 Requirements  
5.1 Raw material  
Pasteurized milk shall be obtained from raw cow milk co mplying with EAS 67.  
5.2 General req uirements  
Pasteurized milk shall:  
a) retain the characteristics of raw cow milk;  
b) have characteristic texture and c olour;  
c) be free from  foreign matter;  
d) be free from additives ; and 
e) be free from off-flavours and odour . 
5.3 Specific requirements  
Pasteurized milk shall comply with specific requiremen ts given  in Table  1 when test ed in accordance with the 
test methods spe cified therein.  
Table 1 — Specific requirements for pasteurized milk  
S/N Characteristic                    Requirement  Test method  
Whole/full 
cream milk  Fat 
reduced 
milk/semi 
skimmed 
milk Low fat milk  Fat free  
milk/skimmed 
milk  
1.  Milk fat, %  3.25 (min.)  2.71-3.24 0.51 - 2.70 0.50 (max.)  ISO 2446  
2.  Milk solids non -fat, %, 
min. 8.5 8.5 8.5 8.5 ISO 6731  
3.  Freezing point, °C  -0.550 to -
0.525  
 
[-0.534 to -
0.490] -0.550 to -
0.525  
 
[-0.534 to -
0.490] -0.550 to -
0.525  
 
[-0.534  to -
0.490] -0.550 to -0.525  
 
 
[-0.534 t o -
0.490] ISO 5764  
4.  Density at 20 °C, g/ml  1.028 - 1.034  1.028 - 
1.034  1.028  - 1.034  1.028 - 1.034  Annex A  
5.  Phosphatase  Negative  Negative  Negative  Negative  ISO 11816 -1 DEAS  69: 20 22 
4 © EAC  2022 – All right s reserved  
 6 Hygiene  
6.1 Pasteurized milk shall be produced and handled i n accordance with CAC/R CP 57 and EAS 39.  
6.2 Pasteurized milk shall comply with mic robiological limits given in Table 2 when tested in ac cordance 
with tes t methods specified therein.  
Table 2 — Microbiological limits for pasteurized milk  
S/N Microorganism  Maximum limit  Test metho d 
1.  Total plate count, CFU/ml  104      ISO 4833 -1 
2.  Total col iforms, MPN/ ml 10 ISO 4831  
3.  Escheric hia coli,  MPN  per ml  Absent  ISO 725 1 
4.  Listeria monocytogenes , per 25 ml  Absent  ISO 11290 -1 
5.  Salmonella spp, per 25 ml  Absent  ISO 6579 -1 
6.  Staphylococcus au reus, cfu per ml  Absent  ISO 6888 -3 
7 Contaminants  
7.1 Pesticide residues  
Pasteurized milk shall comply with maximum residue limits set by Codex Alimentarius Commission  
(CX/MRL2) . 
7.2 Veterinary drugs res idues  
Pasteurized mi lk shall comply with max imum  residue limits for antibiotics and other veterinary drugs set by 
Codex Alimentarius Commission  (CX/MRL2) . 
7.3 Heavy metals  
When tested in accordance with AOAC 999.10, the level of Lead (Pb) shall not exceed 0.02 mg/kg . 
7.4 Mycotoxins  
When te sted in accordan ce with ISO 1 4501, the level of Aflatoxin M1 shall not exceed 0.5  μg/kg.  
8 Packaging  
Pasteurized milk shall be packed in food grade packaging material that safeguards the integrity and safety of 
the product.  
9 Labelling  
The containers shall be labelled in compliance w ith the requirements of EAS 38 and EAS 803. In additi on, the 
following particulars shall be legibly and indelibly labelled on the container : 
a) name of the product as “Pasteurized milk”;  
b) category as either:  DEAS 69: 20 22 
© EAC 2022 – All rights reserved  5 
 i. whole/full cream milk;  
ii. fat reduced milk/s emi skimmed  milk;  
iii. low fat milk  or 
iv. fat free milk/sk immed milk.  
c) fat content;  
d) net content in SI units;  
e) name and physical address of manufacturer;  packer, distributor, importer, exporter or vendor  
f) batch or code number;  
g) nutritional information;  
h) date of manuf acture an d expiry date;  
i) instruction for storage and u se; and  
j) country of origin.  
10 Sampling  
Sampling of pasteurized milk shall be done in accordance with ISO 707  
 DEAS  69: 20 22 
6 © EAC  2022 – All right s reserved  
 Annex  A 
(normative)  
 
Determination of density  
A.1 Gener al 
The density is a relationship between the body mas s and the v olume this body occupies in the space.  The 
density test is performed in order to be used in the  detection of adulteration in the milk since, the addition of 
water only would cause the decrease  in density, whereas the skimming (fat re moval) would  cause an 
increased density in the milk, beside s upplying important information for the determination of t he total dry 
extract.  
A.2 Equipment  
A.2.1  Thermolactodensimeter (TLD)  
A.2.2  Test tube , 250 ml  
A.3 Method  
The density determination is acco mplish ed by the thermol actodensimeter (TLD) because of the practicability 
of this method.  
A.4 Procedure  
A.4.1  Place th e sample to be analyzed in the clean and dry test tube by carefully inclining the test tube and 
allowing the liquid to flow down the walls  of the glas s to avoid incorporation of air which would reduce the 
density of the milk.  
A.4.2  Immerse TLD into the tes t tube and make it rotate slowly on its own axis.  
A.4.3  Take the reading of both density and temp erature of the milk as soon as TLD stabil izes. 
A.4.4  By using an  adequate scale, correct the influence of the temperature. The result will correspond to the 
corrected milk density.  
 
 DEAS 69: 20 22 
© EAC 2022 – All rights reserved  7 
 Bibliography  
EAS 6 9: 2019, Pasteurized  milk — Specification  
 
 DEAS 69: 2022   
 
© EAC 2022 – All rights reserved