DEAS  70: 2022 
ICS 67.100.10  
 
 
© EAC 2022                                                                                                                          Fourth Edition 2022  
 DRAFT EAST AFRICAN STANDARD  
Dairy ice cream  — Specification  
EAST AFRICAN COMMUNITY  DEAS  70: 2022 
ii © EAC  2022 – All rights reserved  
 Copyright notice  
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Reproduction for sales purposes may be subject to royalty payments or a licensing agreement.  
Violators may be prosecuted . DEAS  70: 2022 
© EAC 2022 – All rights rese rved 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 standardizati on, tr ade 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 Co mmitte e 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 Committe es tha t 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 develop ment of East African Standards.  
East African Standards are subject to review, to keep pace with 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 an d 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 70: 2022)  cancels and re places the  third edition ( EAS 70: 2019), which has been  
technically rev ised.  
 DRAFT EAST AFRICAN STANDAR D DEAS  70: 2022 
 
© EAC 2022 – All righ ts reser ved 1 
 Dairy ice cream  — Specification  
1 Scope  
This Draft East African Standard specifies requirements, sampling and test methods for dairy ice cream 
intended for human consumption.  
2 Norm ative 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 document.  For dated references, only the edition cited applies. For undated references, 
the latest edi tion of the referenced document (including any amendments) applies.  
AOAC 999.10, Official method for lead, cadmium, zinc, copper, and iron in foods Atomic absorption 
Spectrophotometry after microw ave Digestion  
CAC/RCP 57, Code of hygienic practice for milk  and milk products  
CODEX STAN 192, Codex general standard for food additives  
EAS 12, Potable water — Specification  
EAS 16, Plantation (mill) white sugar — Specification  
EAS 22, Butter — Specification  
EAS 36; Honey — Specification  
EAS 38, Labelling of pre -packaged fo ods — General requirements  
EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice  
EAS 49, Milk powders and cream powder — Specification  
EAS 69, Pasteurized milk — Specification  
EAS 803, Nutrition labelling — Requirements  
ISO 11290 -2, Microbiology of the food chain — Horizontal method for the detectio n and enumeration of 
Listeria monocytogenes and of Listeria spp. — Part 2: Enumeration method  
ISO 14501, Milk and milk powder — Determination of aflatoxin M1 content — Clean -up by immunoaffinity 
chromatography and determination by high -performance liquid c hromatography  
ISO 18068, Cotton fibres — Test method for sugar content — Spectrophotometry  
ISO 21871, Microb iology of food and animal feeding stuffs — Horizontal method for the  determination of low 
numbers of presumptive Bacillus cereus — Most probable num ber technique and detection meth od DEAS 70: 20 22 
2 © EAC  2022 – All rights reserved  
 ISO 22184, Milk and m ilk products —Determination of the sugar contents —High performanc e anion exchange 
chromatography with pulsed  amperometric  detection method  (HPAEC -PAD)  
ISO 2446, Milk — Determination of fat content  
ISO 4833 -1, Microbiology of th e 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, enumeration and 
serotyping of Salmon ella — Part 1: Detection of Salmonella spp.  
ISO 6611, Milk and milk products — Enumeration of colony -forming  units of yeasts and/or moulds — Colony -
count technique at 25 degrees C  
ISO 6731 , Milk, cream and evaporated milk — Determination of total solids co ntent (Reference method)  
ISO 6888 -3, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
coagulase -positive stap hylococci (Staphylococcus aureus and other species) — Part 3: Detection and MPN 
technique for low numbers  
ISO 707, Milk and milk products — Guidance on sampling  
ISO 7251, Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumerati on of presumptive Escherichia coli — Most probable number technique  
3 Terms and definitions  
For the purposes of this d ocument, the following terms and definitions apply.  
3.1 
dairy ice cream  
frozen milk product made from pasteurized dairy ice c ream mix by a process o f freezing with incorpo ration of 
air, followed by the optional addition of dairy chocolate, fruits, nuts or confections  
3.2 
milk 
normal, clean and fresh secretion extracted from the udder of a healthy cow but excluding that obtained during 
the first seven days after calving  
3.3 
food grade packaging material  
packaging material made of substances which are safe an d suitable for their intended use and which will  not 
alter the quality, safety or organoleptic properties of the product  
3.4 
foreign matter  
any kind of undesirable physical material introduced to a food product at any point in its production, handling, 
processing or distribution  DEAS  70: 20 22 
© EAC 2022 – All rights rese rved 3 
 4 Requirements  
4.1 Ingredients  
4.1.1  Esse ntial ing redients  
Dairy ice cream shall be made from the fol lowing raw materials:  
a) milk and milk products such as:  
(i) milk powder complying with EAS 49 ; 
(ii) concentrated  milk; 
(iii) pasteurized milk comply ing with EAS 69 ; 
(iv) butter complying  EAS 22 ; or 
(v) dairy  cream.  
b) sugar complyi ng with E AS 16 ; and  
c) water complying with EAS 12 . 
4.1.2 Optional ingredients  
In the production of dairy ice cr eam, the following permitted optional ingredients may be used. These 
ingredients  include  but are not limited to:  
a) egg or egg products ; 
b) fruit and fruit produc ts which may be fresh, frozen, dried, canned or in syrup form;  
c) cocoa and cocoa products;  
d) honey compl ying with EAS 36;  
e) coffee;  
f) confectionery products; or  
g) nuts (all kinds).  
4.2 Gener al requirements  
Dairy ice cream shall:  
a) be homogeneous mixture;  
b) be free from organoleptically detectable ice crystals;  
c) have typical flavour of the ingredients used;  
d) be free from  foreign matter;  
e) contain overrun not exceeding 100 %; and  DEAS 70: 20 22 
4 © EAC  2022 – All rights reserved  
 f) contain no fat other t han milk fat.  
4.3 Specific requirements  
Dairy ice cream shall comply with t he requirements specified in Table 1 when test ed in accordanc e with the 
test methods specified therein.  
Table 1  — Specific requirements for dairy ice cream  
Characteristic  Requirement  Test method  
Total sug ar (excluding lactose), %, mass , 
min. 13.0 
 ISO  22184 
Milk solids non -fat, %, mass, min.  
 13.0  ISO 6731  
Milk fat, %, m/m, min.  10.0 ISO 2446  
5 Hygiene   
5.1 Dairy ice  cream shall be produced and handled in accordance with CAC/RCP 57 and EAS 39.  
5.2 Dairy ice cream shall comply with the microbiological limits given in Table 2 when tested in accord ance 
with the test methods specified therein.  
Table 2 — Microbiological limits for dairy ice cream  
S/N Microorganism  Maximu m limit  Test method  
i.  Total plate count, CFU/g  1x104 ISO 4833 -1 
ii.  Total coliforms, MPN/ g 10 ISO 483 1 
iii.  Escherichia  coli, MPN per g Absent  ISO 7251  
iv.  Salmonella  spp, per 25 g  Absent  ISO 6579 -1 
v.  Listeria monocytogenes , per 25  g Absent  ISO 11290 -2 
vi.  Staphyloc occus aureus , per g Absent  ISO 6888 -3 
vii.  Bacillus cereus , per g Absent  ISO 2187 1 
viii.  Moulds  and yeasts, CFU/g  10 ISO 6611  
6 Food addi tives  
Food additives which m ay be used  shall comp ly with CODEX STAN 192.  
7 Contaminants  
7.1 Pesticide residues  
Dairy ice cream shall comply with maximum limits residues set by Codex Alimentarius Commission.  DEAS  70: 20 22 
© EAC 2022 – All rights rese rved 5 
 7.2 Veterinary drugs residues  
Dairy ice cream sha ll comply with maximum residue limits f or antibiotics and other veterinary drugs set  in 
CX/MRL 2   
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 Mycotoxin s 
When tested in accordance with  ISO 14501, the level of aflatoxin M1 shall n ot ex ceed  0.5 μg/kg.  
8 Packaging  
Dairy ice cream shall be packed in food grade packaging material that safeguards the integrity and safet y of 
the product  
9 Labelling  
The container shall be labelled in compliance with the requirements of EAS 38 and EAS 803 . In addition, the 
following particulars shall be legibly and indelibly labelled on the container:  
a) name of the product as “Dairy ice cream ”; In case of products containing fruits, "name of the fr uit" 
followed by the name of the product. The words "name of fruit or flavo ured" may be added to dairy ice 
cream, (for example, "strawberry flavoured dairy ice cream");  
b) name and physical address of m anufacturer ; packer, distributor, importer, exporter or vendor  
c) net content in SI units;  
d) batch or code number;  
e) list of  ingredients; 
f) nutritional information;  
g) date of manu facture and expiry date;  
h) instruction for storage;  
i) declaration of allergens if any; and  
j) country of origin.  
10 Sampling  
Sampling sha ll be do ne in accordance with ISO 707.  
 
 DEAS 70: 20 22 
6 © EAC  2022 – All rights reserved  
 Bibliography  
EAS 70: 20 19, Dairy ice cream  — Spec ification  
 
 DEAS  70: 2022   
 
© EAC 2022 – All rights reserved