DEAS  49: 2022 
ICS 67.100.10  
 
© EAC 20 22                                                                                                                            Fourth Edition 2022 
 DRAFT EAST AFRICAN STANDARD  
Milk powders and cream powder  — Specification  
EAST AFRICAN COMMUNITY  DEAS  49: 2022 
ii © EAC 20 22 – All rights reserved  
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Violators may be prosecuted . DEAS 49: 2022 
© EAC 20 22 – 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 throug h 
harmoniz ed standardization, trade barriers that are encountered when goods and services are exchanged  
within the Community will be removed.  
The Community has established an East African Standards Committee (EASC) mandated to develop and 
issue East Afric an Standar ds (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 Te chnical 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 Standard s Bodies i n the 
Partner States. The comments received are discussed and incorporated before finalization of standards, in 
accordance with the Principles and procedures for development of East African Standards.  
East African Standards are subject to review,  to keep p ace 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 Commi ttee 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 49:  2022) cancels and replaces the third edition (EAS 49: 2019), which has been 
technically revised.  
 
 DRAF T EAS T AFRICAN STANDARD  DEAS  49: 2022 
 
© EAC 201 8 – All rights reserved  1 
 Milk powders and cream powder  — Specification  
1 Scope  
This Draft East African Standard specifies requirements, sampling and test methods for milk powders a nd 
cream pow der intended for direct human consumption or for further processing.  
2 Normative re ferences   
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 date d references , only the edition cited applies. For undated references, 
the latest edition of the  referenced document (including any amendments) applies.  
AOAC 999.10 , Official method for lead, cadmium, zinc, copper, and iron in foods A tomic absorption 
Spectr ophotometry after microwave Digestion  
CAC/RCP 57 , Code of hygienic practice for milk and milk products  
CODEX STAN 192 , Codex general standard for food additives  
EAS 38 , Labelling of pre - packaged foods — General requireme nts 
EAS 39 , Hygiene in the food and  drink manufacturing industry — Code of practice  
EAS 67,  Raw cow milk — Specification  
EAS 69 , Pasteuriz ed milk — Specification  
EAS 803 , Nutrition labelling — Requirements  
ISO 14501 , Milk and milk powder — Determination of aflatoxin M1 content — Clean -up by  immunoaf finity 
chromatography and determination by high -performance liquid chromatography  
ISO 1736,  Dried milk and dried milk products — Determination of fat content — Gravimetric method 
(Reference method)  
ISO 4831 , Microbiology of food and animal feeding  stuffs — Horizontal 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 degrees C by the p our plate technique  
ISO 5537 , Dried milk — Determination of moisture content (Reference method)  
ISO 6091 , Dried milk — Determination of titratable acidity (Referen ce method)  
ISO 6579 -1, Microbiology of the food chain — Horizontal method for the d etection, enumeration and 
serotyping of Salmonella — Part 1: Detection of Salmonella spp.   
2 © EAC 20 22 – All rights reserved  
 ISO 6611,  Milk and milk products — Enumeration of colony -forming units of yeasts an d/or moulds — Colony -
count technique at 25 degrees C  
ISO 6888 -3, Microbiology of fo od and ani mal feeding stuffs — Horizontal method for the enumeration of 
coagulase -positive staphylococci (Staphylococcus aureus and other species) — Part 3: Detection and MP N 
technique for low numbers  
ISO 7251 , Microbiology of food and animal feeding stuff s — Horizo ntal method for the detection and 
enumeration o f presumptive Escherichia coli — Most probable number technique.  
ISO 8156,  Dried milk and dried milk products — Dete rmination of insolubility index  
ISO 8968 -1, Milk and milk products — Determination of nitroge n content — Part 1: Kjeldahl principle and 
crude protein calculation  
3 Terms and definitions  
For the purposes of this document, the following  terms and definitions apply . 
3.1 
milk powders and cream powder  
milk products obtained by the  partial removal of wa ter from milk or dairy  cream  
3.2 
milk retentate  
product obtained by concentrating milk protein by ultrafiltration of milk, partly skimmed milk or skimmed  milk 
3.3 
milk permeate  
product obtained by removing milk proteins and milkfat from milk, partly  skimme d mil k or skimmed milk by 
ultrafiltration  
3.4 
foreign matter  
any kind of undesirable physical material introduced to a food product at any point in its p roduct ion, handling, 
processing or distribution  
3.5  
whole milk powder  
 product obtained from the parti al removal of water from whole milk or cream. It has a milk fat composition of 
between 26% and 42% by weight.  
3.6 
partially skimmed /semi -skimmed milk p owder  
product obtained by the partial removal of water from semi -skimmed mi lk or cream. It has a milk fa t 
composition between 1.5% and 26% by weight  
3.7 
skimmed milk powder  
product  obtained by the partial removal of water from skimmed milk or cream. I t has a milk fat composition of 
less than 1.5% by weight  
3.8  
insolubility index  
volume, in millilitres, of s ediment (insoluble residue) obtained when a dried milk or dried milk product is  
reconstituted and the reconstituted milk or milk product is centrif uged  
© EAC 20 22 – All rights reserved  3 
 4 Categories for milk powders  
Milk powders shall  be categorized as follows : 
a) whole milk p owder;  
b) partially  skimmed /semi -skimmed milk powder; and  
c) skimmed milk powder.  
5 Requirements  
5.1 Raw materials  
5.1.1  Milk powders shall be made from raw cow milk complying with EAS 67 or pasteuri zed milk complying 
with EAS 69.  
5.1.2 Cream powder shall be made from dairy cream. 
NOTE The fat and/or protein content of the milk or cream may have been  adjusted, only to comply with the specific 
requirements, by the addition and/or withdrawal of milk constituents in such a way as not to alter th e whey protein to 
casein ratio o f the milk being adjusted.  
5.2 Ingredients  
The following milk products may be used for protein adjustment purposes:  
a) milk retentate;  
b) milk p ermeat e; or 
c) lactose.  
5.3 General requirements  
The milk powders and cream powder  shall be: 
a) uniform in composition;  
b) free fro m lumps;  
c) white to creamy in colour;  
d) the taste sh all be characteristic of milk powders and cream powders ; and 
e) free from dirt and foreign matter.  
5.4 Specif ic req uirements  
Milk powders and cream powder shal l comply with specific requir ements given in Table 1  when tested in 
accord ance with the test methods specified therein.   
4 © EAC 20 22 – All rights reserved  
  
Table 1 — Requirements for milk powders and cream powder  
S/N Characteristic  Requiremen t Test 
method  Milk powders  Cream 
powder  Who le milk 
powder  Partially 
skim med/semi -
skim med milk 
powder  Skimmed 
milk powder  
1.  Moisture content , % 
by weight, max.  5.0 5.0 5.0 5.0 ISO 5537  
2.  Milk fat, %, by weight  > 26.0 - < 42 > 1.5 - < 26 ≤ 1.5  42 ISO 1736  
3.  Titratable acidity as 
lactic acid,  ml-0.1 N 
NaOH/ 10g-solids -
not-fat) max. 18.0 18.0 18.0 18.0 ISO 6091  
4.  Insolubility index, 
(ml) maximum  1 1 1 1 ISO 8156  
5.  Scorched particles, 
max.  Disc B  Disc B  Disc B  Disc B  Anne x A 
6.  Protein content,  in 
milk solid n on-fat, %, 
min. 34 34 34 34 ISO 8968 -1 
a The moisture content does not include wate r of crystallization of the lactose; the milk solids -not-fat content includes 
water of crystallization of the lactose.  
6 Hygiene  
6.1 Milk powders a nd cream  powder shall be produced and handled in accordance with CAC/RCP 57  and 
EAS 39 . 
6.2 Milk powders and cream po wder shall comply with the microbiological li mits give n in Table 2 when 
tested in accordan ce with the test methods specified therein.  
Table 2 ⎯ Microbiological limits for milk powders and cream powder  
S/N Microorga nism  Maximum l imit Test method  
1.  Total plate count, CFU/g  1x 104 ISO 4833 -1 
2.  Coliform s, MPN /g 10 ISO  4831  
3.  Escherichia c oli, MPN/  g  Absent  ISO 7251  
4.  Staphylococcus aur eus, per g  Absent ISO 6888 -3 
5.  Salmonella spp , per 25 g  Absent  ISO 6579 -1 
6.  Yeasts a nd moulds, CFU/g  10 ISO 6611  
7 Contaminants  
7.1 Pesticide residues  
Milk powders and c ream powder shall comply with maximum residue limits set by Co dex Alimentarius 
Commis sion (CX/MRL 2).  
© EAC 20 22 – All rights reserved  5 
 7.2 Veterinary drugs residues  
Milk powders and  cream shall comply with maximum  residue limits for antibi otics and other veterinary drugs 
set by Codex Alime ntarius Commission  (CX/MRL2 ). 
7.3 Heavy metals  
When tested in accorda nce with AO AC 999.10, the le vel of Lea d (Pb) shall not exceed 0.02 mg/kg  
7.4 Mycotoxins  
When tested in accorda nce with ISO 14501, the level of afla toxin M1 shall not exceed 0.5  μg/kg.  
8 Food addit ives 
Food additives may be used and shall comply with CODEX STAN 192.  
9 Packaging  
Milk p owders an d cream powder shall be packed in food grade packaging material that safeguards the 
integrity and safety of t he product.  
10 Labelling  
The c ontainers shall be l abelled in compliance with the requirements of EAS 38 and EAS 803. In addition, the 
following par ticulars shall be legibly and indelibly labelled on the container:  
a) name of the product as “milk powder” or “cream powder”;  
b) category of milk  powder as either:  
i. whole milk powder;  
ii. partially skimmed /semi -skimmed  milk powder; or  
iii. skimmed milk powder.  
c) name and physical addres s of manufacturer;  packer, distributor, importer, exporte r or vendor  
d) net content in SI units;  
e) batch or code number;  
f) list of in gredients;  
g) nutritional informatio n; 
h) a cautionary statement “not for infants”;  
i) date of manufacture and expiry  date;  
j) instruction for storage and use; and  
k) country of origin.   
6 © EAC 20 22 – All rights reserved  
 l) Allergens shall be declared  
11 Sampling   
Sampling sha ll be done in accordance with ISO 707.  
 
 
 
  
© EAC 20 22 – All rights reserved  7 
 Annex A 
(normative)  
 
Determination of the burnt particles  
A.1 Apparatus  
A.1.1  ADMI -standard pic ture serie s, for the measurement of the burnt particles  
A.1.2  Top loading balance, readability 10 ml  
A.1.3  Filter unit, vacuum c onnection preferred  
A.1.4  Filter pa per 
A.1.5  Erlenmeyer flasks, volume 500 ml  
A.2 Reagents  
Sodium hexametaphosphate liquid , 2 %  
A.3 Procedure  
A.3.1 Introduction  
Mix the sample carefully by repea tedly shaking and inverting the containers. Close the containe rs immediately 
after taking the sam ple for analysis.  
A.3.2  Determination of burnt particles  
A.3.2. 1 Spray dried milk powder  
Weig h 25 g skimmed p owder or 32.5 g whole milk powder into an Erlenmey er flask. Dilute the powder into 
250 ml distilled water (tempe rature 45 °C). The water shall not have visible particles.  
A.3.2.2  Filter the dilution through the  filter paper  
Rinse the Erlenm eyer flask with 50 ml distilled water and filter it also through t he filter paper. Dry the filter 
paper at the temperature of 30  °C to 40 °C in a dustless place.  
A.3.2.3  Measurement  
Measure the amount of the burnt particles us ing the ADMI -standard picture series. Grade t o A, B, C and D 
disks.  
A.3.2.4  Roller dried mi lk po wder  
Weigh 17 g skimmed milk powder and 22 g whole milk powder  into an Erlenmeyer flask. Dilute the powder 
into 250 ml, 2 % sodium -hexametaphosphate liquid (temperature 80 °C) shaking by han d. The rest is to be 
done as explained in A.3.2.2 .  
8 © EAC 20 22 – All rights reserved  
 Bibliograp hy 
EAS 49:  2019, Milk powders and cream powder — Specification   
 DEAS 49: 2022   
 
© EAC 2022– All rights reserved