AFDC 14 (705)  DTZS 
 
 
 
              
 
DRAFT  TANZANIA STANDARD  
 
Milk-based desserts and ice mixes – Specification   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
TANZANIA BUREAU OF STANDARDS  
                                                            
1 
 Milk based desserts and Ice mixes – Specifi cation   
 
0   Foreword  
Milk based dessert  is the product obtained by freezing a pasteurized mix prepared with milk fat and/or 
edible vegetable oils  and fat having a melting point of not more than 37  0C degree in combination and 
milk protein alone or in combination/or vegetable protein products singly or in combination with the 
addition of nutritive sweetening age nts. Ice mixes comprise of reduced fat and non -fat ices.  
In the preparation of this  Tanzania standard assistance was drawn from US 33 Edible Ices and Ice mixes 
– Specification ; published by Uganda National Bureau  of Standards  (UNBS) .  
 
In reporting,  the re sults of a test or analysis made in  accordance with this s tandard, if the final value 
observed or calculated, is to be rounded off, it shall be done in accordance with TZS 4 (see clause 2).  
 
 
1.0  Scope  
 
This Tanzania  standa rd specifies requirements, meth ods of sampling and test for milk-based  
desserts and ice  mixes intended for human consumption .  
 
This standard does not cover ice cream, which  is covered in TZS 306. 
 
 
2.0  Normative References  
 
For the purpose of this  draft Tanz ania s tandard, the fo llowin g 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  processing units  – code of hygiene  
TZS 112  – Milk – Production, processing, transportation and distribution – Code of hygiene  
TZS 122 – Microbiology of food and animal feeding stuffs – Horizontal method for the detection of 
Salmonella spp  
TZS 124  - Milk and milk products – sampling for microbiological examination  
TZS 125 – Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of 
coagulase -positive staphylococci (Staphylococcus aureus and other species) – Part 1: Technique using 
Baird -parker  agar medium – Amendment 1: Inclusion of precision data  
TZS 2426 -1  
TZS 441  – Fermented milks – Determination of titratable Acidity – Potentiometric method .  
TZS 852 -2 – Microbiology  of food and animal feeding stuffs – Horizontal method for detection and 
enumeration of Listeria monocytogenes - Enumeration method (Identical to ISO 11290 -2) 
Codex S tan 193  – Codex General Standard for Contaminants and Toxins in Food and Feed 
AFDC 14(725) CD1/ ISO 9232  – Yogurt — Identification of characteristic microorganisms ( Lactobacillus 
delbrueckii subsp. bulgaricus and Streptococcus thermophilus)  
ISO 7328:2008  – Milk-based edible ices and ice mixes — Determination of fat content — Gravimetric 
method (Reference method)  
 
ISO 8262 -2/ TZS 1390  – Milk products and milk -based foods — Determination of fat content by the 
Weibull -Berntrop gravimetric method (Reference method) — Part 2: Edible ices and ice -mixes    
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 ISO 3594:1976 – Milk fat — Detection of vegetable fat by gas-liquid chromatography of sterols 
(Reference method)  
AFDC 14(727) CD1/ISO 11816 -1 – Milk and milk products — Determination of alkaline phosphatase 
activity — Part 1: Fluorimetric method for milk and milk -based drinks  
 
AFDC 14(729) CD1/ ISO 3728  - Ice-cream and milk ice — Determination of total solids content (Reference 
method)  
 
CODEX STAN 192, General standard for food additives  
 
 
3.0 Terms and d efinitions  
 
For the purpose of this draft standard , the following terms and definitions shall apply:  
3.1 edible  ices  
mixture of water and sugar and other ingredients, prepackaged pasteurized and frozen.  Edible ices are 
meant for human consumption in a frozen state  
 
3.2 milk ice lollies  
product complying with the 3.1 and containing at least 2.5% of exclusively dair y fat and at least 6% of 
Milk Solids -Non-Fat excluding any  fat and/or protein other than of dairy origin  
 
3.3 sherbet  
edible ice obtained from sugar,  water,  fruits , and 1-2% of milk  fat with or without permitted additives  
 
3.4 milkshake  
cold mixture of p asteurized milk and other ingredients permitted  in ice cream as listed in 4.1.1.1  prepared 
by freezing while stirring  
 
3.5 frozen yogurt  
food product that is prepared by freezing while stirring milk fermented by use of yogurt starter culture 
bacteria and  mixed with other  ingredients intended  for  ice cream  manufacturing  
  
Note:  All dairy ingredients in frozen yogurt shall be cultured after pasteurization  
 
3.6 frozen Dairy Confection  
frozen product made from water, milk products and sugar, with  or without  permitted food additives,  and in 
the manufacture of which freezing has not been accompanied by stirring or agitation (generally known as 
quiescent freezing)  
 
 3.7 ice milk  
more commonly called ―light or ―reduced -fat ice cream, is made from pasteurized mix consisting of one 
or more of the optional dairy ingredients specified in clause 4.1.1.1, one or more of the optional 
caseinates specified in sub -clause 4.1.1.3,  fruits in s ub clause ( 4.1.1.2 ), nuts  or confections, nutritive 
sweetener and additional egg yolk solids  
 
3.8 frozen custard/ French  ice cream  
product containing one  or more pasteurized mix of the optional dairy ingredients specified in clause 
4.1.1.1, one or more of t he optional caseinates specified in sub -clause 4.1.1.3,  and additional egg yolk 
solids.  
   
 
 
 
  
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 4.0    Requirements  
 
4.1 General requirements  
4.1.1   Permitted I ngredients  
4.1.1.1  Optional dairy ingredients.  
The optional dairy ingredients referred to in clause (3) a re:  
- Cream;  
- dried cream;  
- plastic cream (sometimes known as concentrated milkfat);  
- sweet cream butter milk  
- butter;  
- butter oil;  
- whole milk;  
- concentrated milk;  
- evaporated milk;  
- sweetened condensed milk;  
- superheated condensed milk;  
- dried milk;  
- skim milk;  
- concentrated skim milk;  
- evaporated skim milk;  
- condensed skim milk;  
- superheated condensed skim milk;  
- sweetened condensed skim milk;  
- sweetened condensed part -skim milk;  
- nonfat dry milk;  
- sweet cream buttermilk;  
- condensed sweet cream buttermilk;   
- dried sweet cream buttermilk;  
- cheese whey . 
 
4.1.1.2 Optional fruit ingredients  
- All fruit and fruit products ingredients used shall conform  to respective Tanzania Standard  
 
4.1.1.3 Optional caseinates.  
- Casein prepared by precipitation with gums  
- Ammoni um caseinate  
- Calcium caseinate  
- Potassium caseinate  
- Sodium caseinate  
 
The optional casein ates shall contain not less than 20% total milk solids and they may be added in liquid 
or dry form, but shall be free of excess alkali.  
 
4.1.1.4 Optional non -fruit characterizing ingredients  
  
These include:  
 
— Ground spice or infusion of coffee or tea.  
— Chocolate or cocoa, including syrup.  
— Confectionery, honey, sugars, nuts, liqueur, salt , coconut milk  
 
4.1.1.5 Optional e dible fats and oils  
Other than those d erived from milk, for which standards have been specified.  
  
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 4.1.1.6 Optional e dible protein  
Other than that, derived from milk .  
 
4.1.1.7 Optional Eggs and Pasteurized egg products  
- Egg yolks  
- Egg white  
 
4.1.1.8 Water  
The water shall be of potable quality ; conforming to TZS 789/ EAS 12.   
4.2 Specific requirements  
Milk based desserts and ice mixes shall comply with the requirements specified in Table 1   
 
  
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Table 1: Specific requirements for Milk based desserts and ice mixes                                                                                                                                      
 
 
s/n Parameters  Ice milk  Frozen 
yoghurt  Frozen 
custard  Sherbets  Frozen 
Dairy 
dessert/
frozen 
confecti
on Milkshake  Milk lollies  Test methods  
i) Milk fat, %,  m/m,  2.0 – 7.0 Min.3.25 Min.10.0 1.0 – 2.0 Min.10.0 3.25 – 6.0 Max. 2.0  AFDC 14(726) CD1/ ISO 
7328 / 
TZS 1390 -2 
ii) Milk solids, not 
fat, %, m/m,  - Min 8.25 Min 13.0 1 – 3  - 3.25 – 6.0 - Annex A 
iii) Total solids, %, 
m/m,  Min 11 Min 28 - 2 – 5  Min 36.0 Min 10 Min 20.0 AFDC 14(729) CD1/ ISO 
3728  
iv) Acidity as %, 
m/m, citric acid, 
Min. - - - 0.35 - - 0.3 TZS 441   
6 
 v) Acidity as %, 
m/m, lactic acid, 
Min. - 0.3 - - - - - TZS 441  
vi) Weight by 
volume g/L, 
(min)  - 475 - 475 475 - - Annex B 
vii) Lactobaci llus 
delibrueckii 
subsp.  
bulgaricus/  
Streptococcus 
thermophilus  Absent  Present  Absent  Absent  Absent  Absent  Absent  AFDC 14(725) CD1/ ISO 
9232  
viii) Phosphatase 
test Negative  Negativ
e Negative  Negative  Negativ
e Negative  Negative  AFDC 14(727) CD1/ ISO 
11816 -1  
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5 Food additives  
 
Food additives usage shall comply  with CODEX STAN 192, established by the Codex Alimentarius 
Commission.  
 
6 Hygiene   
 
6.1 Product shall be produced, processed, packed, stored, transported and handled under good hygienic 
conditions a ccording to TZS 109 to  prevent contamination that may be harmful to consumer.  
 
6.2 Product shall be free from pathogenic organisms and shall comply with the microbiological limits 
provided in Table 2 and Table 3, which  are determined by the methods also shown in Table  2 and Table 
3. 
 
Table 2 Microbiological limits for milk-based  desserts and ice mixes  
S/No.  Microorganism  Limits,  
Max.  Test method  
i Total plate count, cfu/g  4 x 104 TZS 118  
ii Staphylococcus aure us, cfu/g  Absent  TZS 125 – 1 
iii Escherichi a coli , cfu/g  Absent  TZS 730 -2 
iv Escherichia coli  0157:H7 per 25 g  Absent  TZS 2425  
v Salmonella spp. per 25 g  Absent   TZS 122  
vi Clostridium perfringe ns cfu/g  Absent   TZS 123  
vii Listeria monocytogen es, per 25 g,  Absent  TZS 852 -1 
viii Yeast and mould , cfu/g  10 TZS 2426 -1  
 
 
Table 3  — Microbiological limits for frozen yoghurt  
 
S/N Micro organisms  Maximum 
limit Test method  
i.  Escherichia coli, per g  Absent  TZS 730 -2 
ii.  Salmonella spp, per 25 g  Absent  TZS 122  
iii.  Staphylococcus aureus , per 
g Absent  TZS 125  – 1 
iv.  Moulds and yeasts , CFU/ g  102 TZS 2426 -1 
 
 
7 Contaminants  
7.1 Pesticide residues  
Product shall comply with maximum limits residues set by Codex Alimentarius Commission  online 
database . 
  
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 7.2 Veterinary drugs residues  
Product shall comply with maximu m tolerable residue limits for antibiotics and other veterinary drugs set 
by Codex Alimentarius Commission  online database . 
 
7.3 Heavy metals  
When tested in accordance with AOAC 999.10,  the level of Lead (Pb) shall not exceed 0.02 mg/kg . 
 
7.4 Aflatoxin  
When tested in accordance with ISO 14501, the level of aflatoxin M1 shall not exceed 0.50 µg/kg.  
8 Sampling and method of tests   
8.1 Sampling  
Sampling of product shall be done in accordance with ISO 17604.   
 
8.2 Methods of tests   
Samples of product shall b e tested to ascertain conformity of the product to the requirements of each 
specification by the methods described in the respective standards provided under Table 1 , Table  2 and 
Table 3  of this standard . 
 
9 Packaging, marking and labeling   
9.1 Packing    
Product  shall be packed in food grade packaging material that safeguards the integrity and safety of the 
product.    
 
9.2 Marking and labeling  
The container shall be marked and labeled in accordance with TZS 538. In addition, each container of 
product sha ll be legibly and indelibly marked with the following information:  
 
a) name of the product  
b) name and physical address of manufacturer;  
c) Net content in metric units ;  
d) batch or code number;  
e) list of ingredients;  
f) nutritional information;  
g) date of manufacture  
h) expiry date;  
i) instruction for storage;  
j) declaration of allergens if any; and  
k) country of origin.  
 
9.3 The container shall also be marked with TBS Certification Mark.  
 
NOTE  – The TBS Standards Mark of Quality shall be used by the manufacturers only under licence f rom TBS. 
Particulars of conditions under which the licenses are granted may be obtained from TBS.  
                                                                    
  
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 ANNEX A  
                                                       (Normative)  
DETERMINATION OF SOLIDS NON -FAT IN MILK (AOAC 990. 21)  
  
A.1 Apparatus and materials  
A.1.1 Analytical balance,  capable of weighing to the neares t 1 mg, with a readability of 0. 1 mg.  
A.1.2 Desiccator,  containing an efficient drying agent.  
A.1.3 Drying oven,  well-ventilat ed and capable of being maintained at 100 °C ± 1 °C for 3hours.  
A. 1. 4 Flat dish/ Moisture dish,  
 
A.2 Procedure  
A.2.1 Weigh accurate about 3g of the material in a pre -weighed moisture dish (about 5 cm diameter ). 
A.2.2  Record the test portion weight to ne arest 0.1 mg immediately after weight stabilizes.  
A. 2.3  Place a d ish in an oven and dry at 100±10 C for 3 hours.  
A.2. 4  Remove the dish from an oven and cool to room temperature in desiccator (≥30min).  
A.2.5  Weigh dish plus dry milk on the same balance th at was used for initial weighing.  
 
3 Calculation  
The total solids content, expressed as a mass fraction in percent, is given by the equation  
 
Total solids, m/m%=  
  
 
Where  
M is the mass, in grams, of the dish  
M1 is the mass, in grams, of the dis h + Milk test portion  
M2 is the mass, in grams, of the dish + dry milk  
 
                          MILK SOLID NON FAT, % = TOTAL SOLIDS, %  - FAT, %  
 
 
 
 
 
 
  
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                                                      ANNEX B  
                                                    (Normative)  
Determination of Weight per Unit Volume or Over -run in Ice Cream  
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 co mposed mainly of the air incorporated 
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.  
 
Apparatus  
A. Beaker : 400 ml.  
B. Volumetric flask : 250 ml.  
C. Glass funnel.  
 
Reagent:  n-Amyl alcohol (sp. gr. 0.817).  
 
 Procedure  
A. 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 ob tained, the ice -cream carefully removed and the empty dry carton 
weighed. The difference in weights be tween 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):  
B. Weigh and record the exact weight of a clean, dry 400 ml beaker. Into the beaker, weigh exactly 130 g 
of the frozen ice -cream.  
C. Place the beaker in water bath warmed to 49°C and melt.  
D. Weigh and record the exact weight of a 250 -ml volumetric flask.  
E. Using a glass funnel, transfer 130 g of melted ice -cream into the 250 ml volumetric flask.  
F. Add exactly 10 g of n -amyl alcohol to the flask and m ix to break the surface tension of the melted ice -
cream and release the incorpora ted air. 10 g of n -amyl al cohol occupies a volume of 12.24 ml.  
G. Cool the flask with contents to 15.5°C using a cold water or ice water bath.  
H. Rinse the beaker containing melted mix with several  small rinsing of water, adding each rinse to the 
250 ml flask.  
I. Again cool the fla sk with contents to 15.5°C and using t he final rinse water, bring the volume to 250 ml 
mark. The bottom of the meni scus should correspond with the mark when temperature is exactly 15.5°C. 
Dry the outside of the flask and reweigh.  
J. Calculate the weight in  g of the contents. Calculate the weight in g of the water added  to the flask. 
Calculate the volume in ml occup ied by the sample of ice -cream. Determine the sp. gr. of the mix by 
dividing its weig ht (130 g) by the volume in ml, which it occupied. Determine the weight in g per lit re of mix 
by multiplying by the specific gravity.   
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