AFDC 14 (1684) DTZS  
 
 
              
 
DRAFT TANZANIA STANDARD  
 
Ricotta Cheese – Specification  
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
TANZANIA BUREAU OF STANDARD              
 Ricotta cheese – Specification  
 
0 FOREWORD  
 
Ricotta is a type of cheese made from cow or sheep milk whey. This kind of cheese is categorized 
according to composition by fat and moisture  content . Three types of ricotta cheese are covered by 
this specification, which  is whole milk ricotta, part -skim ricotta and ricotta (ricotone) from whey or 
skimmed milk. Therefore,  formulation of this Tanzania standard aimed to regulate  the quality  and 
safety  of ricotta cheese intended for direct human consumption or for further processing.  
 
The desire to develop this  Tanzania standard was necessitated by the need to ensure the safe ty 
and quality of  Ricotta  cheese being produced and or marketed in Tanzania.  
 
In reporting,  the result of a test or analysis made in accordance with this standard, if the final value 
observed or calculated, is to be rounded off, it shall be done in accorda nce with TZS 4 . 
 
1.0 Scope  
 
This Tanzania standard specifies requirements, sampling and  test methods, for Ricotta  cheese 
intended for direct human consumption or for further processing.  
 
2.0 Normative references  
For the purpose of this draft Tanzania standard, the  following references shall apply. For dated 
references, only the edition cited applies. For undated references, the latest edition of the 
referenced document (including any amendments) applies:  
 
 
TZS 4 - Rounding off numerical values  
TZS 109 - Food process ing units – code of hygiene  
TZS 112 – Milk – Production, processing, transportation and distribution – code of hygiene.  
TZS 118 - Microbiology of food and animal feeding stuffs – Horizontal method for enumeration of 
micro – organisms – Colony count techniqu e at 30ºC  
TZS 119 – Microbiology – General guidance for the enumeration  of coliforms – Most Probable 
Number technique (MPN).  
TZS 124 - Milk and milk products – sampling for microbiological examination.  
TZS 131:2006 - Microbiology - General guidance for enum eration of yeast and moulds – Colony 
count technique at 25ºC.  
TZS 450: 1990 - Cheese methods of sampling and test.  
TZS 538:1999 – Packaging and labeling of foods  
TZS 731:2007 / ISO 7251:2005 – Microbiology of food and feeding stuffs – Horizontal method for  
detection and enumeration of presumptive  Escherichia coli – Most Probable Number Technique  
TZS 125:2002 - Microbiology of food and animal feeding stuffs – Horizontal method for enumeration 
of coagulase – positive staphylococci ( Staphylococcus  aureus  and o ther species)  
TZS 122:2007 – Microbiology of food and feeding stuffs – Horizontal method for the detection of 
Salmonella  spp. 
TZS 1292:2010 Cheese and processed cheese products -- Determination of fat content -- 
Gravimetric method (Reference method)  
TZS 1 290:2010 Cheese and processed cheese products -- Determination of chloride content by 
Polari metric titration method  
TZS 1326 – Animal and vegetable fats and oil – Determination of moisture and volatile matter  
TZS 252Butter Specification  
 
3.0 Requirements  
 
3.1 General requirements  
The following are p ermitted ingredients  for producing ricotta cheese;  
 
a) Whole milk/ Whey /skimmed milk ; 
b) Sodium chloride and potassium chloride as a salt substitute;  
c) Citric acid;  
d) Vinegar.   
 
3.2 Specific  Requirements   
Specific requirements  of ricotta cheese shall be as detailed in Table 1.  
 
 
 
 
 
                                                                                                                                      
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 Table 1: Specific requirements  for ricotta cheese  
Components  
 Whole milk 
ricotta  Part skim 
ricotta  Ricotone  Methods of test  
(See clause 2)  
Fat, min  % 
m/m  13 8 2.5 TZS 1292  
protein , min, % 
m/m  11 11.5 16 TZS 1384  
Moisture, min, 
% m/m   72 74.5 77 TZS 1326  
Ash, min, % 
m/m  1.0 1.0 1.0 TZS 34  
pH  5.8 5.8 5.8 TZS 252  
 
6 Food additives  
Food additives may be used in Ricotta  cheese in accordance with CODEX STAN 192.  
 
4.0 Contaminants  
 
4.1 Pesticide residu es  
The product  shall comply with maximum residue limits set by Codex Alimentarius Commission 
(CX/MRL2).  
  
4.2 Veterinary drugs residues  
The product  shall comply with maximum residue limits for antibiotics and other veterinary drugs set 
by Codex Alimentar ius Commission (CX/MRL2).  
  
4.3 Heavy metals  
When tested in accordance with AOAC 999.10, the level of Lead (Pb) shall not exceed 0.02 mg/kg.  
 
4.4 Aflatoxin   
When tested in accordance with ISO 14501, the level of Aflatoxin M1 shall not exceed 0.5 μg/kg.  
 
5.0 Hygiene  
 
5.1 The product shall be prepared under strict hygienic conditions according to TZS 109 and TZS 
112 . 
5.2 The product on testing shall not contain microbiological count more than the level given in Table 
2. 
Table 2:  Microbiological limits  
S/N Microorganism  Limit  Methods of test  
(See clause 2)  
1. Total plate count, cfu/g, max  103 TZS 118  
2. Coliform , cfu/g Absent  TZS 119  
3. Escherichia  coli, cfu/g Absent  TZS 731  
4. Staphylococcus aureus , cfu/g  Absent  TZS 125  
5. Yeast and mould, cfu/g,max  102 TZS 131  
6. Salmonella  spp /25 g  Absent TZS 122  
 
6.0 Sampling and test  
 
6.1 Sampling of the product covered under this standard shall be done according to TZS 124 and 
TZS 450. 
 
6.2 Testing of the product covered under this standard shall be done according to Table 1 and Table 
2. 
 
 
7 Packing, marking and labeling  
 
7.1 Packing  
 
Ricotta cheese shall be packed in a suitable and hygienic food grade container, which  protects the 
quality and safety of the product.  
 
The packaging shall not impart any toxic substance or undesirabl e smell or taste to the product.                                                                                                                                       
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7.2 Marking and labeling  
 
7.2.1  In addition t o the provisions of the TZS 538 , the following specific provisions apply:  
 
a) Name of the food  
The name Rico tta shall be applied in accordance with section 5.1 of the TZS 538  , provided that the 
product is in conformity with this standard.  
 
b) Declaration of milk fat content  
 
The milk fat content shall be declared in either (i) as percentage by mass (ii) as a percentage of fat 
in dry matter, or (iii) in grams per serving as quantified in the label, provided that the number of 
servings is stated.  
 
c) Country of origin  
 
The country of origin, which means the country of manufacture,  shall be declared. When the product 
undergoes substantial transformation (see note 1) in second country, the co untry in which the 
transformation is performed shall be considered the country of origin for labeling.  
 
Note 1: For instance, repackaging, cutting, slicing, shredding and grating are not regarded as 
substantial transformation.  
 
d) Date of manufacture and e xpire shall be clearly shown on the label.  
e) St orage instructions  
f) Name  and physical  address of the manufacturer or packer shall be clearly shown on the 
container.  
 
g) Batch or code number.  
 
h) Net weight  in metric unit  
 
 
7.2.2  The containers may also b e marked with the TBS Standards Mark of Quality  
 
NOTE – The TBS Standards Mark of Quality may be used by the manufacturers only under license  
from TBS. Particulars of conditions under which the licenses are granted may be obtained from 
TBS.