DEAS 1193 : 2023 
ICS 67.100.10 
 
© EAC 2023                                                                                                                            First Edition  2023 
 EAST AFRICAN STANDARD  
Lactose free  milk — Specification  
EAST AFRICAN COMMUNITY  DEAS 1193 : 2023 
ii © EAC 2023 – All rights reserved  
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 DEAS 1193 : 2023 
© EAC 2023 – All rights reserved  iii 
 Foreword  
Development of the East African Standards has been necessi tated 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 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 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, con sumer 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 development 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 e nsure 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 elem ents 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 1193 : 2023 
 
© EAC 2022  – All rights reserved  1 
 Lactose free milk— Specification  
1 Scope  
This draft East African Standard  specifies the requirements, sampling and tes t methods for lactose free milk 
intended for direct human consumption or for further processing . 
2 Normative 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 doc ument.  For dated references, only the edition cited applies. For undated references, 
the latest edition of the referenced document (including any amendments) applies.  
AOAC 984.15, Enzymatic hydrolysis of lactose to glucose and galactose at pH 6.6 by β -galactosidase  
EAS 38, Labelling of pre - packaged foods — General requirements  
EAS 39, General principles for food hygiene  
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 
monocytogenes and of Listeria spp. —Part 1: Detection method  
ISO 11866 -2, Milk and milk products —Enumeration of presumptive Escherichia  coli—Part 2: Colony -count 
technique at 44 degrees C using membranes  
ISO 14501, Milk and milk powder — Determination of aflatoxin M1 content — Clean -up by immunoaffinity 
chromatography and determination by high -performance liquid chromatography  
ISO 22662 , Milk and milk products — Determination of lactose content by high -performance liquid 
chromatography (Reference method)  
ISO 4832 , Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
coliforms  — 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 plate technique  
ISO 6579 -1, Microbiology of the food chain — Horizontal method for the detection, enumerat ion 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 -1, Microbiology of the food chain —Horizontal method for the enumeration of coagulase -positive 
staphylococci (Staphylococcus aureus and other species) —Part 1: Method using Baird -Parker agar medium  
ISO 707 , Milk and milk products — Guidance on sampling KS ISO 2446, Milk — Determination of fat content   
2 © EAC 2023 – All rights reserved  
 ISO 8968 -4, Milk and milk prod ucts — Determination of nitrogen content — Part 4: Determination of protein 
and non -protein nitrogen content and true protein content calculation (Reference method)  
ISO/TS 6733 , Milk and milk products —Determination of lead content —Graphite furnace atomic a bsorption 
spectrometric method  
3 Terms and definitions  
For the purposes of this document, the following terms and definitions apply.  
3.1 
raw milk 
 normal, clean and fresh secretion extracted from the udder of a healthy cow  
3.2 
pasteurized milk  
milk which h as been subjected to heat treatment either by batch method, flash pasteurization or High 
Temperature Short Time method (HTST)  
3.3 
ultra high temperature (UHT) milk  
milk that is treated under ultra -high temperatures, homogenized, filled and sealed aseptica lly into sterile retail 
containers in order to maintain commercial sterility under room temperatures  
Note1 to entry: Commercial sterility is achieved by application of heat sufficient, alone or in combination with other 
appropriate treatment to render food  free from microorganisms capable of growing in the food as normal non -refrigerated 
conditions at which the food is likely to be held during distribution and storage.  
3.4 
homogenized milk  
the milk in which, the milk fat globules have been finely divided an d interspersed to form a homogeneous 
product so as to prevent the fat from floating on the surface and adhering to the inside of the container  
3.5 
standardized milk  
cow milk that has been standardized to fat and solids -not-fat percentage by the adjustment of milk solids. 
Standardized milk shall be pasteurized and shall show a negative alkaline phosphatase test  
3.6 
reconstituted milk  
product resulting from the addition of water to the dried or concentrated form of the cow milk product in the 
amount necessary  to re-establish the appropriate water to solids ratio  
3.7 
commercial sterility  
condition achieved by application of heat sufficient, alone or in combination with other appropriate treatment to 
render food free from microorganisms capable of growing in the  food as normal non -refrigerated conditions at 
which the food is likely to be held during distribution and storage  
3.8 
recombined milk  
product resulting from the combining of milk fat and milk solids non -fat in their preserved forms with or without 
the add ition of water to achieve the appropriate milk product composition  
3.9 
toned milk  
product prepared by a mixture of cow milk with skimmed milk or powdered milk in the amount necessary to 
reestablish the appropriate milk product composition   
© EAC 2023 – All rights reserved  3 
 3.10 
lactose free  milk 
milk whose lactose content has been reduced significantly  using appropriate methods .  
3.11 
food grade packaging material  
packaging material made of substances which are safe and suitable for their intended use and which will not 
alter the quality, sa fety or organoleptic properties of the product  
4 Categories of lactose free milk  
lactose free milk shall be categorized as follows based on fat content:  
a) Whole/full cream;  
b) Fat reduced/semi skimmed;  
c) Low fat; and  
d) Fat free/skimmed . 
5 Requirements  
5.1 Raw mate rials  
Raw materials for lactose free milk may include:  
a) raw milk;  
b) reconstituted milk;  
c) recombined milk;  
d) pasteurized milk;  
e) toned milk ;  
f) standardized milk ; or 
g) Lactose free powdered milk . 
5.2 Optional ingredients  
Lactase enzyme.  
5.3 General requirements  
Lactos e free milk shall:  
a)  have characteristic texture , flavour  and colour;  
b) be free from preservatives, off -flavours and odour; and  
c) free from objectionable tastes and foreign matter.   
4 © EAC 2023 – All rights reserved  
 5.4 Specific requirements  
Lactose free  milk shall comply with specific requireme nts given in Table 1 when tested in accordance with test 
methods specified therein.  
Table 1 — Specific requirements for lactose free milk 
S/N Characteristic  Requirement  Test method  
1.  [Lactose  content  (%), m/m,  max. ] [0.1] ISO 22662/AOAC  984.15  
2.  pH Variati on, max.a 0.3 Annex  A 
3.  Titratable  acidity  variation  % lactic  acid,  , max.b 0.02 Annex  B 
4.  Density  at 20 °C, g/ml 1.0250 – 1. 0340  Annex  C 
5.  Milk fat  (%), m/m  ISO 2446  
a) Whole  milk/full  cream  milk, min. 3.25 
b) Fat reduced  milk/semi  skimmed  1.51 – 3.24 
c) Low fat milk/skimmed milk  0.51 – 1.50 
d) Fat free milk, max.  0.50 
6.  Milk solids  non-fat, %, min. 7.50 ISO 6731  
7.  Protein  content,  %, min. 3 ISO 8968 -4 
a, b  pH Variation and Titratable acidity variation only apply to UHT And UHT Lactose free.  
 
6 Hygiene  
6.1 Lactose free  milk shall be prepared and handled in accordance with accordance with EAS 39  and CXC 
57 
6.2 Lactose free  milk shall comply with microbiological requirements given in Table 2 when tested in 
accordance with test methods specifie d therein . 
Table 2 — Microbiological limits for  Lactose free milk 
S/N Micro -organisms  Maximum  limit Test method  
  UHT Lactose 
free milk  Pasteurized Lactose 
free milk  
i. Total Plate  count,  CFU/  ml 10 104 ISO 4833 -1 
ii. Total Coliform,  CFU/ ml  < 1 10 ISO 4832  
iii. Staphylococcus  aureus  CFU/  ml < 1 < 1 ISO 6888 -1 
iv. Salmonella  spp,  in 25 ml Absent  Absent  ISO 6579 -1 
i.  Listeria monocytogenes in 25 ml  N/A Absent  ISO 11290 -1 
ii.  Escherichia coli CFU/ml  N/A < 1 ISO 11866 -2 
N/A Not Applicable  
  
© EAC 2023 – All rights reserved  5 
 7 Contaminant s 
7.1 Pesticide residues  
Lactose free  milk shall comply with those maximum residue limits for pesticides established by the Codex 
Alimentarius Commission  
7.2 Veterinary drugs residues  
Lactose free  milk shall  comply with maximum residue limits for antibiot ics and other veterinary drugs set by 
Codex Alimentarius Commission in CX/MRL2  
7.3  Aflatoxin  
When tested in accordance with ISO 14501, the level of Aflatoxin M1 shall not exceed 0.5 μg/kg.  
7.4 Heavy metals  
The level of Lead (Pb) shall not exceed 0.02 mg/k g when tested in accordance with  ISO/TS 6733  
8 Packaging  
Lactose free milk shall be packaged in food grade  packaging  material that safeguards the quality,  integrity  and 
safety of the product.  
9 Labelling  
9.1 General labelling requirements  
In addition to re quirements of EAS 38, the followin g information shall be provided  
a) name of the product as “lactose free milk”  
b) category of lactose free milk as “Whole Milk /full cream milk; Fat Reduced Milk/semi skimmed milk/low 
fat milk or Fat Free Milk /skimmed milk  
c) [declaration of lactose content ] 
d) fat content  
9.2 Nutritional labelling  
Nutrition labelling shall be done in accordance with EAS 803  
9.3 Health and nutrition claims  
Health and nutrition claims may be used in accordance with EAS 804 and EAS 805.  
10 Sampling  
Samp ling for lactose free milk shall be done in accordance with ISO 707.  
 CD xxx: 2023   
 
© EAC 2023 – All rights reserved  
  
 Annex  A 
(normative)  
 
Determination of pH variation  
A.1 Apparatus  
A.1.1  Incubator,  adjusted at 55 °C ± 1 °C  
A.1.2  pH meter  
A.2 Procedure  
A.2.1  Determine the pH of 50 ml of the sample in the fla sk, with a glass electrode at 20 °C and note reading. 
Then incubate another 50 ml of the sample at 55 °C ± 1 °C for seven days. Examine the flask each day, then 
shake and replace it in the incubator. If any physical alteration of the contents is observed ( coagulation with, 
or without exudation, grittiness, flocculation, formation of bubbles or scum peptonization or proteolysis) the 
result of the test shall be considered positive and the sample as nonsterile.  
A.2.2  If no alteration takes place during the sev en days’ incubation at 55 °C ± 1 °C remove the sample from 
the incubator and cool to room temperature. Take a small portion of it and measure the pH in the pH meter 
with glass electrode at 20 °C. From this pH value subtract the initial pH value (A.2.1).  
A.3 Interpretation of results  
A sample which does not show any physical alteration during incubation at 55 °C ± 1 °C for seven days and 
where the pH does not show a difference of more than 0.3 unit from the initial pH is considered sterile.  
  
2 © EAC 2023 – All rights reserved  
 Annex  B 
(normative)  
 
Determination of titratable acidity  
B.1 Apparatus  
B.1.1  Incubator  
B.1.2  Burette; with soda -lime guard tube  
B.1.3  Porcelain dishes; white hemispherical of approximately 60 ml  
B.1.4  Stirring rods; of glass, flattened at one end  
B.2 Reagents  
B.2.1  Standard sodium h ydroxide solution  
Prepare concentrated stock solution of sodium hydroxide by dissolving equal parts of sodium hydroxide 
(stocks or pellets) in equal parts of water in a flask. Tightly stopper the flask with a rubber bung and allow any 
insoluble sodium carb onate to settle down for three to four days.  
Use the clear supernatant liquid for preparing the standard 0.1 M solution. About 8 ml of stock solution is 
required per litre of distilled water. The solution should be accurately standardized against acidic po tassium 
phthalate or oxalic acid.  
B.2.2  Phenolphthalein indicator solution  
Dissolve 1 g of phenolphthalein in 110 ml rectified spirit. Add 0.1 M sodium hydroxide solution until one drop 
gives a faint pink coloration.  
B.2.3  Rosaniline Acetate Stock Solution  
Dissolve 0.121 g of rosaniline acetate in approximately 50 ml of rectified spirit, containing 0.5 ml of facial 
acetic acid. Make up to 100 ml with rectified spirit.  
B.2.4  Bench solution  
Dilute 1 ml of stock solution to 500 ml with a mixture of rectified s pirit and distilled water in equal proportions 
by volume.  
The stock and the bench solutions shall be stored in dark brown bottles securely stoppered with rubber bungs.  
B.3 Procedure  
B.3.1  Acidity of fresh sample  
Weigh 10.0 g of the sample into each of the two white porcelain dishes of approximately 60 ml capacity; add 
to both 10 ml of water and stir to disperse the sample. Prepare from one dilution a colour control by addingand 
stirring 2 ml dilute rosaniline acetate solution. Stir 2 ml phenolphthalein solu tion into the other dilution and 
while stirring vigorously, add as rapidly as possible sodium hydroxide solution from a 10 -ml burette fitted with 
a soda - lime guard tube, until the colour matches the pink colour of the control. The titration shall be done in 
bright light.   
© EAC 2023 – All rights reserved  3 
 B.3.2  Acidity after incubation  
Incubate another 20 g of sample at 55 °C ± 1 °C for five days. Examine the flask each day, then shake and 
replace it in the incubator. If any physical alteration of the content is observed the results of the  test shall be 
considered positive and the sample as non -sterile.  
If no alteration takes place during the five days’ incubation remove the sample from the incubator and cool to 
room temperature. Weigh 10 g of the incubated sample and determine acidity as d escribed in B.3.1.  
B.4 Calculation  
B.4.1  Acidity of fresh sample  
Titratable acidity (as lactic acid) per cent by weight =  
 m MV .9/w  
where  
V is the volume in ml of the standard sodium hydroxide required for titration (see B.3.1)  
M is the molarity of the st andard sodium hydroxide solution (see B.3), and  
m is the mass in g of the sample taken for test (see B.3.1).  
w is the weight in g of the sample taken for the test (see B.2.1)  
B.4.2  Acidity after incubation  
B.4.2.1  Titratable acidity (as lactic acid) percen t by weight =  
MV .9/w  
where  
V is the volume in ml of the standard sodium hydroxide required for titration (see B.2.1),  
M is the molarity of the standard sodium hydroxide solution (see B.2.1),  
w is the weight in g of the sample taken for the test (see B.2. 1) 
B.4.2.2  Subtract the value obtained in B.4.1 from the value obtained in B.4.2 which would give increase in 
acidity.  
B.5 Interpretation of results  
A sample which does not show any physical alteration during incubation at 55 °C ± 1 °C for five days and 
where the acidity does not show a difference of more than 0.02 g from the initial acidity is considered sterile.  
  
4 © EAC 2023 – All rights reserved  
 Annex  C 
(normative)  
 
Determination of density in milk  
C.1 General  
The density is a relationship between the body mass and the volume 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 removal) would cause an 
increased density in the milk, beside supplying important information for the determination of the total dry 
extract.  
C.2 Equipment  
The following equipment shall be used:  
a) Thermolactodensimeter (TLD); and  
b) Test tube (250 mL).  
C.3 Methods  
The density determination is accomplish ed by the Thermolactodensimeter because the practicability of this 
method.  
C.4 Procedure  
C.4.1  Place the sample to be analyzed in the clean and dry test tube by taking the care of inclining the test 
tube and allowing the liquid to flow down the walls of the glass for avoiding the incorporation of the air which 
would reduce the density of the milk.  
C.4.2  Immense TLD into the test tube and make it rotate slowly on its own axis.  
C.4.3  Perform the reading of both density and temperature of the milk as soon as TLD stabilizes.  
C.4.4  Proceed to the correction of the influence from the temperature, by using  an adequate scale. The 
result will correspond to the corrected milk density.   
© EAC 2023 – All rights reserved  5