DEAS  67: 2022 
ICS 67.100.10  
 
© EAC 20 22                                                                                                                            Fourth  Edition 20 22 
 DRAFT EAST AFRICAN STANDARD  
Raw cow milk — Specification  
EAST AFRICAN COMMUNITY  DEAS  67: 20 22 
ii © EAC  2022 – All rights reserved  
 Copyright notice  
This EAC document is copyright -protected by EAC. While the reproduction of this document by 
participants in the EAC standards development process is  permitted  without prior permission from EAC, 
neither this document nor any extract from it may be reproduced, stored or transmitted in any form for 
any other purpose without prior written permission from EAC.  
Requests for permission to reproduce this docu ment  for the purpose of selling it should be addressed 
as shown below or to EAC’s member body in the country of the requester:  
© East African Community  2018 — All rights reserved  
East African Community   
P.O. Box 1096 , 
Arusha  
Tanzania  
Tel: + 255 27 2 162100  
Fax: + 255 27 2162190  
E-mail: eac@eachq.org   
       Web: www.eac -quality.net   
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement.  
Viola tors may b e prosecuted . 
 DEAS 67: 20 22 
© 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 through 
harmonized sta ndardizati on, 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 (EA S). The Co mmittee 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 Technica l Co mmitte es 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 St ates. 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 wi th technol ogical 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 67: 2022) cancels a nd rep laces  the third edition (EAS 67: 20 19), which has been 
technically revised.  
 
 DRAFT EAST AFRICAN S TANDARD  DEAS 67: 20 22 
 
© EAC 20 22 – All rights reser ved 1 
 Raw cow milk — Specification  
1 Scope   
This Draft East African Standard specifies requirements, sampling and test methods for raw cow milk.  
2 Normative references  
The f ollowing 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 t he edition cited applies. For undated references, 
the latest edition of the referenced doc umen t (including any amendments) applies.  
AOAC 999.10, Official method for lead, cadmium, zinc, copper, and iron in foods Atomic absorption 
Spectrophotometry after mi crowave Digestion  
CAC/RCP 57, Code of hygienic practice for milk and milk products  
EAS 39,  Hygiene in the food and drink manufacturing industry — Code of practice  
ISO 13366 -1, Milk — Enumeration of somatic cells — Part 1: Microscopic method (Reference met hod) 
ISO 14501, Milk and milk powder — Determination of aflatoxin M1 content — Clean -up by immu noaffinity 
chromatography and determination by high -performance liquid chromatography  
ISO 2446, Milk — Determination of fat content  
ISO 4832, Microbiology of food and animal feeding stuffs — Horizontal method for t he enumeration of 
coliforms — Colony count  technique  
ISO 4833 -1, Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — 
Part 1: Co lony count at 30 d egrees C by the pour plate technique  
ISO 5764, Milk — Determination of f reezing point — Thermistor cryoscope metho d (Reference method)  
ISO 6731, Milk, cream and evaporated milk — Determination of total solids content (Reference method)  
ISO 707, Milk and milk products — Guidance on sampling  
3 Terms and definitions   
For the purposes of this document, the following  terms  and definitions apply . 
3.1 
raw cow mil k 
norm al, clean and fresh secretion extracted from the udder of a healthy cow  
  
2 © EAC  2022 – All rights reserved  
 3.2 
cow 
lactating female of cattle (Bos indicus and Bos taurus or  their crosses)  
4 Requireme nts 
4.1 General requirements  
Raw cow milk sha ll: 
a) be clean and obtaine d from a healthy cow;  
b) have normal organoleptic characteristics; and  
c) not have added or removed su bstances.  
d) be free from colostr um 
4.2 Specific requirements  
Raw cow milk shall comply wi th specific require ments gi ven in Table 1 when te sted in accordance with the 
test methods specified therein.  
Table 1 — Specific requirements for raw cow milk  
S/N Charact eristic  Requirement  Test method  
 Milk fat, %, min.  3.25   ISO 2446  
 Freezing point, °C  -0.550 to -0.525  
[-0.534  to -0.490] ISO 5764  
 Alcohol test  Negative  Annex A  
 Clot-on-boiling test  Negative  Annex B  
 pH 6.6 – 6.8 Annex C  
 Density at 20 °C, g/ml  1.028 – 1.034  
 Annex D  
 Titratable acidity, %, max.  0.17     Annex E  
 Milk solids non -fat, %, min.  8.5   ISO 6731  
5 Hygi ene 
5.1 Raw cow  milk shall be produced and handled in a ccordance with CAC/RCP 57 and EAS 39. 5.2 Raw 
cow milk shall comply with micr obiological limits given in Table 2  when tested in accordance with the test 
methods speci fied therein.  
Table 2 — Micro biological limits in r aw cow milk  
S/N Microorganism  Maximum l imit CFU/ml  Test method  
1.  Total plate count  2 x 106 ISO 4833 -1 
2.  Total colifo rm 5 x 104 ISO 4832  
3.  Somatic cell count  3 x 105 ISO 13366 -1  
© EAC 20 22 – All rights reserved  3 
 6 Contaminants  
6.1 Pesticid e residues  
Raw cow milk shall  comply with maximum r esidue limits residues set by Codex Ali mentarius Commission  
CX/MRL2 . 
6.2 Veterinary drugs residues  
Raw cow milk shall comply  with maximum residue lim its for antibiotics and other veterinary drugs set by 
Codex Alime ntarius Commission  CX/MRL2 . 
6.3 Heavy meta ls 
When tested in accordance with AOAC 999.10 , the level of Lead (Pb) shall not exceed 0.02 mg/kg.  
6.4 Mycotoxins  
When tes ted in accordance w ith ISO 14501, t he level of aflatoxin M1 shall not exceed 0.5  μg/l. 
7 Sampling  
Sampling of raw co w milk shall be done in accordance with ISO 707.  
 
 
 
 
 
 
 
 
 
  
4 © EAC  2022 – All rights reserved  
 Annex  A 
(normative)  
 
Alcohol test 
A.1 General  
The alcohol test is used for rap id assessment of stability of mil k to processing, particularly for c ondensing and 
sterilization. The alcohol test is useful as an indication of the mineral ba lance o f milk and not as much as an 
index  of deve loped acidity. This test aids in detecting abnorm al milk, such as a colostrum, mil k from animals in 
late lactation, m ilk from animals suffering from mastitis and milk in which the mineral balance has been 
disturbed . 
A.2 Apparatus  
A.2.1  Test-tubes , 150 mm x  19 mm , preferably with graduation marks at 5 ml and 10 ml  
A.2.2  Measure for alcoh ol, for 5 ml  
A.3 Reagent  
Ethyl alcohol, minimum 75 % by volume  (density 0.8675 g/ml at 27 °C) 
A.4 Procedure  
Place 5 ml of milk in a test tube and  add an equal quantit y of alc ohol. Mix the contents of the test tube  by 
inverting several times. Note any flake s or clots. The presence of a flake or a clo t denotes a positive test.  
A.5 Interpretation  
A negative test indicates low acidity and good heat sta bility of the milk sa mple. Mi lk showing positive is not 
considered s uitable for the manufacture of evaporated m ilk, which has to be sterilized to ensure that its quality 
is maintained .  
© EAC 20 22 – All rights reserved  5 
 Annex  B 
(normativ e) 
 
Clot-on-boiling (COB) test  
B.1 General  
This is a q uick test to determin e develo ped acidity and the suitability of milk  for processing.  
B.2 Apparatus  
B.2.1  Test-tube, 15.6 cm x 1.9 cm , preferably with a mar k at 5 ml  
B2.2  Water -bath  
B.3 Procedure  
Transfe r 5 ml of the sample to the test -tube and smell. Place  the tube in a boilin g water -bath and hold for 
about 5 min, and smel l again for any acidic flavour. Remove the tube and rotate it in an almost horizontal 
position an d examine the film of milk or side of  the test -tube for any precipitated particles. The for mation of 
clots indic ates a positive test.  
B.4 Interpretation  
The pr incipal features of the boiling test are sp eed and definiteness of results. Milk either  remains u nchanged 
or coagulates. Milk, which g ives a positive COB  test, has acidity generally above 0.17 % (as lactic aci d) and i s 
not suitable for distribution as liqu id milk or for processing.   
6 © EAC  2022 – All rights reserved  
 Annex C  
(informa tive) 
 
Determination of pH  
C.1 General  
The p H value or  hydrogen ion concentration gives a m easure of the true acidity of milk. The relationship 
between pH and acidity  of milk  is only approximate. In normal raw cow milk the pH ranges from 6.6 to 6.8. The 
value is reduced by the development of acidity . On the o ther hand, the pH value of milk from a cow suffering 
from mastitis is alkaline in reaction,  the value being over  7.0. Th e pH test is mainly used for the detect ion of 
abnormal mastitis in milk. The pH of  milk may be determined rapidly by using the  indicator  strips.  
C.2 Indicator strips  
Indicat or paper strips or discs are made by soaking strips of  absorbent paper in a  suitabl e indicator and drying 
them.  
A rough es timate of pH is obtained by dipping a strip  of the prepared paper in milk and observing  the colou r. 
Bromocresol purple (pH range 5.2 t o 6.8 ; colour changes from yellow to purple) and bromo thymol blue (pH 
range  6.0 to 7.6; colour changes from straw yellow t o bluish -green) are commonly used as indica tors. Both 
narrow and wide range ready -made indicator papers are available over the pH rang e 2.0 to 10.5.  
Indicator paper strips shall always be kept in closed glass bottles and under dry conditions.  
C.3 pH meter  
The pH meter may be used to determine pH in  raw cow  milk 
C.4 Interpretation  
In normal raw cow milk, the pH is well below 6.9. On an ave rage, raw cow milk gives a pH of 6.6. Milk of pH 
over 6.9 should be regarde d with s uspicion as indication of some diseases  of the udder or of late lactation 
milk.  
© EAC 20 22 – All rights reserved  7 
 Annex  D 
(normative)  
 
Determination of densi ty  
D.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 use d in the detection of adulteration in the mil k since, t he addition of 
water only would cause  the decrease in density, whereas the skimming  (fat re moval) would cause an  
increas ed density in the milk, beside supplyin g important information for the determinat ion of the total dry 
extract.  
D.2 Equipment  
D.2.1 Therm olactodensimeter (TLD)  
D.2.2  Test tub e, 250 ml 
D.3 Method  
The density determination is acco mplished by the therm olactode nsimeter (TLD) because of the practicab ility 
of this method.  
D.4 Procedure  
D.4.1  Place the sample to be analysed  in the clean and dry te st tube by carefully  inclining the te st tube and 
allowing the liquid to flow down the walls  of the glass to avoid incorp oration of air which would  reduce the 
density of the milk.  
D.4.2  Imme rse TLD into  the test tube and make i t rotate slowly on i ts own axi s. 
D.4.3  Take  the reading of both den sity and temperature of the  milk as soon as TLD stabil izes. 
D.4.4  By using an adequ ate scale , correct  the influence of the  temperature. The result will correspond t o 
the corrected milk density.  
  
8 © EAC  2022 – All rights reserved  
 Annex  E 
(norma tive) 
 
Determination of titratable acidity  
E.1 Appa ratus  
E.1.1 Incubator  
E.1.2 Burette , with soda -lime guard tube  
E.1.3 Porcelain dishes , white hemispherical of approximately 60 ml  
E.1.4 Stirring rods , of glass, flat tened at one end  
E.2 Reagents  
E.2.1  Standard sodium hydroxide solution  
Prepare concentrated  stock solution of so dium hyd roxide by dissolving equal parts of sod ium hydroxide 
(stocks or pellets) in equal  parts of water in a flask. Tightly stopper t he flask w ith a rubber bung and allow any 
insoluble sodium carbonate to settle down for three to four  days.  
Use the clear supernat ant liquid for preparing the standard 0 .1 M solution. About 8 ml of stock solutio n is 
required per litre of distilled water. T he solutio n should be accurately standardized a gainst acidic potassium 
phthalate or oxalic acid.  
E.2.2 Phenolphthalein ind icator s olution  
Dissolve 1 g of phenolphthalein  in 110 ml rectified spirit. Add 0.1 M sod ium hydroxide solution until one drop 
gives a  faint pin k coloration.  
E.2.3  Rosaniline acetat e stock solution  
Dissolve 0.121 g of rosaniline acetat e in approximately 50  ml of r ectified spirit, containing 0.5 ml of glacial 
acetic acid. Make up to 100 ml with  rectified spirit.  
E.2.4  Bench solution  
Dilute 1 ml of stock solution to 500 ml with a mixtu re of rectified spirit and distilled water in equal pr oportions 
by volume.  
The stoc k and the bench solutions shall be stor ed in dark brown bottles securely stoppere d with rubber bungs.  
E.3 Procedure  
E.3.1 Acid ity of fre sh sample  
Weigh 10.0 g of the sample into each of the two white porcelain dishes of approxi mately 60 ml capacity ; add 
to both 10 ml of water and stir to disper se the sample. Prepare from one dilution a  colour control by adding  
© EAC 20 22 – All rights reserved  9 
 and stirring 2 ml d ilute rosa niline acetate solution. Stir 2 ml ph enolphthalein solution into the other dilution and 
while stirring vigorousl y, add a s rapidly as possible sodium hydroxide solution from a 10 -ml burette fitted with 
a soda -lime guard tube, until the colour matc hes the pi nk colour of the control. The titrati on shall be done in 
bright light.  
E.4 Calculation  
E.4.1  Acidity of fresh sa mple  
Titratab le acidit y (as lactic acid) percent by weight = 
mMV.9  
wher e 
V is the volume , in millilitres,  of the sta ndard sodium hydroxide required for titration ( see E.3.1); 
M is the molarity of the standard sodium hydroxide solution ( see E.3); and 
m is the m ass, in grams,  of the sample taken fo r test ( see E.3.1).  
  
10 © EAC  2022 – All rights reserved  
 Bibliogra phy 
EAS 67: 20 19, Raw cow milk — Specification  
 DEAS  67: 20 22   
 
© EAC 2 022 – All rig hts reserved