DEAS 1192 : 2023 
ICS 67.100.40 
 
© EAC 2023                                                                                                                            First Edition  2023 
 EAST AFRICAN STANDARD  
Reduced fat dairy ice cream and dairy ices  — Specification  
EAST AFRICAN COMMUNITY  DEAS 1192 : 2023 
ii © EAC 2023 – All rights reserved  
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 DEAS 1192 : 2023 
© EAC 2023 – All rights reserved  iii 
 Foreword  
Development of the East African S tandards 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 standardization, trade barriers that are encountered when goods and se rvices are exchanged 
within the Community will be removed.  
The Community has established an East African Standards Committee (EASC) mandated to develop and 
issue East African Standards (EAS).  The Committee 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 Committees that 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 incorporate d 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 technological 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 th at 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.  EAST AFRICAN STANDARD  DEAS 1192 : 2023 
 
© EAC 2022  – All rights reserved  1 
 Reduced fat dairy ice cream and dairy ices  — Specification  
1 Scope  
This Draft  East African Standard  specifies the requirements, sampling and test methods for reduced fat dairy 
ice cream and dairy ices  intended for human consumption .  
This standard does not apply to the product covered in EAS 70.   
2 Normative references  
The following documents are referr ed 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 edition of the referenced document (including any amendmen ts) applies.  
CXC 57 , Code of hygienic practice for milk and milk products  
CXS 192 , General standard for food additives  
EAS 12, Potable water — Specification  
EAS 16, Plantation (mill) white sugar — Specification  
EAS 22, Butter —Specification  
EAS 39,  Hygiene  in the food and drink manufacturing industry — Code of practice  
EAS 49, Milk powders and cream powder — Specification  
EAS 5, Refined white sugar — Specification  
EAS 67, Raw cow milk —Specification  
EAS 69, Pasteurized milk —Specification  
EAS 749, Brown sugar s — Specification  
EAS 770, Fortified sugar — Specification  
EAS 8, Raw cane sugar — Specification  
EAS 803, Nutrition labelling ― Requirements  
EAS 804, Claims on foods ― General requirements  
EAS 805, Use of nutrition and health claims ― Requirements  
ISO 11290 -1, Microbiology of the food chain —Horizontal method for the detection and enumeration of Listeria 
monocy togenes and of Listeria spp. —Part 1: Detection method  
ISO 14501, Milk and milk powder — Determination of aflatoxin M1 content — Clean -up by immunoaffinity  
chromatography and determination by high -performance liquid chromatography   
2 © EAC 2023 – All rights reserved  
 ISO 22184, Milk and milk products — Determination of the sugar contents High performance anion exchange 
chromatography with pulsed amperometric detection method (HPAEC -PAD)  
ISO 3728, Ice-cream and milk ice — Determination of total solid content  
ISO 4832, Microbiology of food and a nimal feeding stuffs — Horizontal method for the enumeration of 
microorganisms — Colony Count Technique  
ISO 4833 -1, Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — 
Part 1: Colony count at 30 degrees C by the pour p late technique  
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 6611, Milk and milk products — Methods of microbiological examination — Part 3: Enumeration of colony 
— forming units of yeasts and/or moulds — colony — count technique at 25oC  
ISO 707,  Milk and milk products — Guidance on sampling  
ISO 7932, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
presumptive Bacillus cereus — Colony -count technique at 30 degrees C  
ISO/TS 6733 , Milk and milk products —Determination of lead content —Graphite furnace atomic absorption 
spectrometric method  
3 Terms and definitions  
For the purposes of this document, the fo llowing terms and definitions apply.  
3.1  
dairy  
means names, designations, symbols, pictorial or other devices which refer to or are suggestive, directly or 
indirectly, of milk or milk products   
3.2 
Dairy/milk  ice 
frozen  product  made  from  pasteurized  milk ice mix by freezing  followed  by the optional  addition  of 
chocolate,  fruits,  nuts,  or confections  
3.3 
reduced  fat dairy ice cream  
frozen product made from pasteurized milk and/or milk products mix by a process of freezing with or without 
incorporation of ai r. It may or may not contain other permitted ingredients  
3.4 
food grade packaging material  
packaging material, made of substances which are safe and suitable for the intended use and which will not 
impart any toxic substance or undesirable odour or flavou r to the product.  
3.5  
foreign matter  
any kind of undesirable physical material introduced to a food product at any point in its production, handling, 
processing or distribution   
© EAC 2023 – All rights reserved  3 
 4  Ingredients   
4.1 Essential Ingredients   
The following essential ingredients  shall be used and shall comply with relevant  standards:  
a) Milk complying with EAS 67, EAS 69; 
b) sugars complying with  EAS 8, EAS 5, EAS 16, EAS 749, EAS 770  
c) butter complying with EAS 22; and  
d) potable water complying with EAS 12.  
e) dairy cream;  
f)  milk and cream po wders  complying with EAS 49 
g) whey powders;  
h) milk protein concentrates  
4.2 Optional ingredients  
Other ingredients that may be added to reduced fat dairy ice cream and dairy ices shall  comply with relevant 
standards. They include but are not limited to:  
a) egg o r egg products;  
b) fruit and fruit products;  
c) chocolate or cocoa;  
d) coffee;  
e) nuts; and  
f) honey.  
g) Vegetable fats and oils  
h) Cereals and confectioneries  
5  Requirements  
5.1 General  requirements  
Reduced fat dairy ice cream and dairy ices shall : 
a) be homogeneous mixture fre e from organoleptically detectable ice crystals;  
b) be free of any foreign taste or odour not typical to the flavour or ingredients used  
c) be free of grittiness;  
d) be free from foreign  matter   
4 © EAC 2023 – All rights reserved  
 5.2 Specific requirements  
Reduced fat dairy ice cream and dairy ices sh all comply with specific requirements given in Table 1 when 
tested in accordance with test methods specified therein.  
Table  1 —Specific  requirements  for Reduced  fat dairy  ice cream  and dairy  ices 
 
S/N Characteristic   Requirement  Test method  
i.  Total  sugar  (excluding  Lactose),  %, 
m/m,  min. 13.0 
 ISO 22184  
ii.  Milk solids  Non-fat, % m/m,  min. 8.0 ISO 3728  
iii.  Milk fat, %,  m/m >0.5<10  
 ISO 23318  
iv.  Overruna % max  100 
 Annex A  
a Overrun does not apply to dairy ices  
 
 
6 Food  additives  
Food additives permitted in CXS  192 may be used  
7 Hygiene  
7.1 Reduced fat dairy ice cream and dairy ices shall be produced and handled in accordance with 
CXC  57 and EAS 39  
7.2 Reduced  fat dairy ice cream and dairy ices shall comply with the microbiological limits given in 
Table 2 when  tested  in accordance  with the test methods  specified  therein.  
Table 2 — Microbiological limits in Reduced fat dairy ice cream and dairy ices  
 
S/N Microorganism  Maximum limit  Test method  
i.  Total Plate Count, CFU/g 1 x 104 ISO 4833 -1 
ii.  Coliforms, CFU/g 10 ISO 4832  
iii.  Escherichia coli , CFU/g <10 ISO 11866 -2 
iv.  Salmonella spp , in 25 g Absent  ISO 6579 -1 
v.  Listeria monocytogenes , in 25 g Absent  ISO 11290 -1  
vi.  Staphylococcus aureus,  CFU/g <10 ISO  6888 -1 
vii.  Bacillus cereus,  CFU/g <10 ISO 7932  
viii.  Yeasts  and m oulds, CFU/g 10 ISO 6611  
 
Note: <10 CFU/g should be interpreted as equivalent  to “absent” based on the limit of detection for the m ethod applied   
© EAC 2023 – All rights reserved  5 
 8 Contaminants  
8.1 Heavy metals  
The level of Lead (Pb) shall not exceed 0.02 mg/kg when tested in accordance with ISO/TS 6733 . 
8.2 Pesticide residues  
Reduced fat dairy ice cream and dairy ices shall comply with maximum limits of pesticides residues set 
by Codex Alimentarius Commission  
8.3 Veterinary drugs residues  
Low fat dairy ice cream and dairy ices  shall comply with maxi mum tolerable residue limits for antibiotics and 
other veterinary drugs set by Codex Alimentarius Commission  in CX/MRL2 . 
8.4 Aflatoxin   
When tested in accordance with ISO 14501, the level of aflatoxin M1 shall not exceed 0.50 µg/kg.  
9 Packaging  
Reduced  fat dairy ice cream and dairy ices shall be packaged in food grade packaging material that 
safeguards the quality, integrity and safety of the product.  
10 Labelling  
10.1 General labelling requirements  
In addition to the requirements of EAS 38, the following information shall be provided on the label:  
a) the name  of the product  either ; “Reduced fat dairy  ice cream”  or “Dairy /milk  ices”;  
b) In case of products containing fruits , chocolate, coffee, cereals, confectioneries etc. , "name of the 
fruit" followed by the nam e of the product. The words  "name of fruit or flavoured" may be added 
to dairy ice and ice cream, (for example — "strawberry  flavoured  reduced fat dairy  ice cream"  or 
strawberry flavoured dairy ice” ); 
c) fat content;  
10.2 Nutrition labelling and claims  
Nutri tion labelling shall be done in accordance with EAS 803. Nutrition and health claims may be used in 
accordance with EAS 804 and or EAS 805 as appropriate.  
 
11 Sampling  
Sampling  shall  be done  in accordance  with ISO  707 
  
6 © EAC 2023 – All rights reserved  
 Annex  A 
(normative)  
 
Determination o f Weight per Unit Volume or Ove r-run in Ice cream  
A.1 General  
Over -run is usually defined as the volume of ice -cream obtained in excess of the volume of the mix. It is 
usually expressed as a percentage. This increased volume is composed mainly of the air incor porated during 
the freezing process. The amount of air which is incorporated depends upon the composition of mix and the 
way it is processed. In this test, the volume of water and alcohol used corresponds with the volume of air 
originally contained in the ice-cream and the difference between the sum of these two and capacity of  the 
flask is equivalent to the volume occupied by the sample  
A.2 Apparatus  
A.2.1  Beaker: 400 ml . 
A.2.2  Volumetric flask: 250 ml.  
A.2.3  Glass funnel . 
A.3 Reagent  
n-Amyl alcohol (sp. gr. 0.81 7). 
A.4  Procedure  
A.4.1  Weigh a unit of ice -cream and from it calculate the weight of ice -cream per litre. For example, 200 ml 
of a full carton of ice -cream can be obtained, the ice -cream carefully removed and the empty dry carton 
weighed. The difference in weights between the carton when filled and when empty is, therefore, the weight of 
200 ml of frozen ice -cream. Five times this weight would then equal the weight of a litre. To determine the 
weight of the mix, proceed as below (B):  
A.4.2  Weigh and recor d the exact weight of a clean, dry 400 ml beaker. Into the beaker, weigh exactly 130 g 
of the frozen ice -cream.  
A.4.3  Place the beaker in water bath warmed to 49°C and melt  
A.4.4  Weigh and record the exact weight of a 250 -ml volumetric flask.  
A.4.5  Using a  glass funnel, transfer 130 g of melted ice -cream into the 250 ml volumetric flask.  
A.4.6  Add exactly 10 g of n -amyl alcohol to the flask and mix to break the surface tension of the melted ice - 
cream and release the incorporated air. 10 g of n -amyl alcohol  occupies a volume of 12.24 ml.  
A.4.7  Cool the flask with contents to 15.5°C using a cold water or ice water bath  
A.4.8  Rinse the beaker containing melted mix with several small rinsing of water, adding each rinse to the 
250 ml flask.   
© EAC 2023 – All rights reserved  7 
 A.4.9  Again cool the flask with contents to 15.5°C and using the final rinse water, bring thevolume to 250 
ml mark. The bottom of the meniscus should correspond with the mark when temperature is exactly 15.5°C. 
Dry the outside of the flask and reweigh.  
A.4.10  Calculate the wei ght in g of the contents. Calculate the weight in g of the water added to the flask. 
Calculate the volume in ml occupied by the sample of ice -cream. Determine the sp. gr. of the mix by dividing 
its weight (130 g) by the volume in ml, which it occupied. Det ermine the weight in g per litre of mix by 
multiplying by the specific gravity.  
 
 
 DEAS 1192: 2023    
 
© EAC 2023 – All rights reserved