DRAFT UGANDA STANDARD  
  DUS 871  
Second  Edition  
2020 -mm-dd 
 
 
 Reference number  
DUS 871: 2020  
© UNBS 2020  
  
Malted cereal beverages  — Specification  
 DUS 871 : 2020  
ii © UNBS 2018  – All rights reserved  
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct  application  
© UNBS  2020   
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written 
permissi on from UNBS.  
Requests for permission to reproduce this document should be addressed to  
The Executive Director  
Uganda National Bureau of Standards  
P.O. Box 6329  
Kampala  
Uganda  
Tel: +256 41 4 333 2 50/1/2/3  
Fax: +256 41 4 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  DUS 871: 2020  
© UNBS 2020  – All rights reserved  iii 
 Foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade , Industry and 
Cooperatives established under Cap 327 , of the Laws of Uganda , as amended .  UNBS is mandated to co -
ordinate the elaboration of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT  Agreement  of the World Trade Organisation (WTO).  
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of key stakeholders 
including gover nment, academia, consumer groups, private sector and other interested parties.  
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before r ecommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
The committee responsible for this document is Technical Committee UNBS/TC 2, Food an d Agriculture 
Subcommittee SC 3 , Cereals, Pulses and Re lated Products and Processes  
This second  edition cancels and replaces the first edition ( US 871:2011 ), which has been technically revised .  DRAFT UGANDA STANDARD  DUS 871: 20 20 
 
© UNBS 2020 – All rights reserved  1 
 Malted cereal beverages — Specification  
1 Scope   
This Draft  Uganda Standard specifies requirements , sampling and test for Non- alcoholic malted cereal 
beverages.  
2 Normative references   
The following referenced documents referred to in the text in such a way that some or all of their content 
constitutes requirements of this document. For dated reference s, only the edition cited applies. For undated 
references, the latest edition of the referenced document (including any amendments) applies.  
US ISO 1842 , Fruit and vegetable products — Determination of pH  
US ISO 6634  Fruit, vegetables and derived products — Determination of arsenic content — Silver 
diethyldithiocarbamate spectrophotometric method . 
US ISO 6633 , Fruit and vegetables products — Determination of lead content — Flameless atomic absorption 
spectrometric method  
US ISO 6637, Fruits, vegetables and derived products — Determination of mercury content — Flameless 
atomic absorption method  
US ISO 6561 -2, Fruits, vegetables and derived produc ts — Determination of cadmium content — Part 2: 
Method using flame atomic absorption spectrometry   
US 28 , Code of p ractice for hygiene in the food and drink manufacturing industry  
US 1659 , Materials in contact with food — Requirements for packaging materials  
US EAS 38 , Labelling of pre -packaged foods — General requirements   
US EAS 805:  Use of nutrition and health claim s — Requirements  
US EAS 804 , Claims on food — Requirement  
US EAS 12 , Potable water — Specification  
US EAS 104 , Alcoholic beverages — Methods of sampling and test  
US ISO 4833 -1 Microbiology of the food chain – Horizontal method for the enumeration of microo rganisms – 
Part 1: Colony count at 30  0C by the pour plate technique  
US ISO 21527 -1 Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
yeasts and moulds — Part 1, Colony count technique in products with water activity  greater than 0.95  
US CAC/GL 50 , General guidelines on sampling  
US ISO 7251, Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of presumptive Escherichia coli — Most probable number technique  DUS 871: 2020  
2 © UNBS 2020  – All rights reserved  
 US ISO 750, Fruit and vegetable products —Determination of titratable acidity   
3 Terms and definitions   
For the purposes of this document, the following terms and definitions apply. ISO and IEC maintain 
terminological databases for use in standardization at the followi ng addresses:  
— ISO Online browsing platform: available at http://www.iso.org/obp  
3.1 
cereal grains  
grains of grasses such as barley, wheat, millet, sorghum, oats, or maize , the starchy grains of which are used 
as food  
3.2 
malted cereal beverage  
acidic non -alcoholic beverage produced from malted cereal and contains wholly or partially of gelatinized 
milled cereal acidified by the introduced acids and that may contain permitted additives, edible proteins(s), 
minerals or vitamins (or a combination of the se) and maybe clear or opaque.  
4 Requirements for raw materials  
4.1 General quality factors  
The cereal grains or grain products used in the production of the malt beverage shall be clean and sound and 
in every way fit for use in the preparation of a prod uct for human consumption.  
The raw materials  used in the production of the malt cereal beverage shall conform to the applicable national 
standards  
4.2 Essential ingredients  
4.2.1  Essential ingredients for malted cereal beverages  
The following ingredients shall be used in the preparation of malted cereal beverages:  
a) cereal grains complying with relevant standard s;  
b) potable water complying with US  EAS 12  and  
c) permitted acidulants.  
4.2.2  Optional ingredients for other malted cereal beverages  
Malted cereal beverages may contain the following optional ingredients:  
a) edible starch;  
b) sugar; and  
c) permitted sweeteners.  DUS 871: 2020  
© UNBS 2020 – All rights reserved  3 
 
 5 Requirements for the product  
5.1 General quality factors  
5.1.1  Malted cereal beverages shall be practically free from off -odours and off -flavours when judged using 
the normal sensory tests.  
5.1.2  Malted cereal beverages shall be practically free from  filth (impurities of animal origin, including dead 
insects) when judged using the normal senses.  
5.1.3  Malted cereal beverages shall be practically free from objectionable matter.  
5.1.4  The appearance and consistency of the malted cereal beverages shall  be uniform and characteristic 
of the product.  
5.2 Essential composition factors  
Malted cereal beverages shall conform to the compositional requirements in Table 1.  
Table 1 ─ Compositional requirements for malted cereal beverages  
Characteristic  Requirem ent Method of test  
Total solids content, % (m/m), min  8 Annex A  
Alcohol content, % (m/m), max  0.5 US EAS 104  
Total a cidity , g/l, max   5 US ISO 750  
 
5.3 Nutrients  
Nutrients including vitamins, minerals and specific amino acids may be added to malted cereal beverages in 
conformity with the requirements stipulated in national legislation  
6 Food additives  
Malted cereal beverages may contain food additives in accordance with US 45 .  
7 Contaminants  
Malted cereal beverages  shall comply with the relevan t provisions of US 738  
7.1 Heavy metals   
Malted cereal beverages shall not contain heavy meta ls or inorganic contaminants in excess of the limits 
stipulated in Table 2 .  
Table 2— Limits for inorganic  contaminants  or heavy metals  in Malted cereal beverages  
Inorganic  contaminants  Maximum limit  
mg/kg  Method of test  
Arsenic (As),  0.05 US ISO 6634  DUS 871: 2020  
4 © UNBS 2020  – All rights reserved  
 Lead (Pb),  0.05 US ISO 6633  
Mercury (Hg),  0.001  US ISO 6637  
Cadmium (Cd),  0.003  US ISO 6561 -2  
 
7.2 Pesticide residues  
Malted cereal beverages shall comply with those maximum resid ue limits established by the Codex 
Alimentarius Commission for this commodity.  
7.3 Mycotoxins   
Malted cereal bever ages shall comply with those maximum mycotoxin limits established by the Codex 
Alimentarius Commission for this commodity .  
8 Hygiene  
Malted cereal beverages shall be produced and handled in hygienic manner in accordance with US 28. Malted 
cereal beverage s shall conform to the limits for microbiological contaminants in Table 3. 
Table 3 ─ Microbiological limits for malted cereal beverages  
S/No Microorganisms  Maximum limit  Method of Test  
1 Total aerobic count, CFU/mL  100 US ISO 4833 -1  
2 E. coli, per m  L Absent    US ISO 16649 -2 
3 Salmonella per 25 mL  Absent  AOAC 967.26  
4 Yeast and mould, CFU/mL  20 US ISO 21527 -1 
 
9 Packaging   
9.1 Malted cereal beverages shall be packaged in food grade containers that  will safeguard the hygienic, 
nutritional, technological, and organoleptic qualities of the product.  
9.2 The  packaging materials used shall conform to the requirements given in US 1659.  
10 Labelling  
10.1 In addition to the requirements in EAS 38, each package shall be legibly and indelibly labelled with the 
following:  
a) name of the product, “Malted cereal beverages”.  
b) name  and physical address of manufacturer;  
c) country of origin.  
10.2 Nutritional labelling, nutrition and health claims may be made in accordance with US  EAS 803 , US EAS 
804 and US EAS 805  respectively .  DUS 871: 2020  
© UNBS 2020 – All rights reserved  5 
 
 11 Sampling  
Sampling shall be done in accordance with US EAS 104 and US CAC/GL 50  DUS 871: 2020  
6 © UNBS 2020  – All rights reserved  
 Annex  A  
(normative)  
 
Method for 
 determination of total solids content   
A.1 Weigh a suitable size evaporating dish and re cord the mass m1.  
A.2 By means of a measuring cylinder, transfer approximately 25 mL of the test sample to the evaporating 
dish.  
A.3 Weigh the dish and the test specimen and record the mass m2.  
A.4 Heat the dish on a boiling water bath until all the liq uid has evaporated, then transfer the dish to an air 
oven, and dry for 30 min at 103 °C ± 1 °C.  
A.5 Cool in a desiccator.  
A.6 Reweigh the dish and the dried test specimen (residue) and record the mass m3. Calculate the total 
solids content as follows:  
Total solids content, % ( m/m) = 
100

1 23
m mm m 1  
where  
m1 is the mass , in grams, of the dish;  
m2 is the mass , in grams, of the dish and specimen; and  
m3  is the mass , in grams, of the dish and dried specimen  
 DUS 871: 2020  
© UNBS 2020 – All rights reserved  7 
 Certification marking  
Products that c onform to Uganda standards may be marked with Uganda National Bureau of Standards 
(UNBS) Certification Mark shown in the figure below.  
The use of the UNBS Certification Mark is governed by the Standards Act, and the Regulations made 
thereunder. This mark can be used only by those licensed under the certification mark scheme operated by 
the Uganda National Bureau of Standards and in conjunction with the relevant Uganda Standard. The 
presence of this mark on a product or in relation to a product is an assura nce that the goods comply with the 
requirements of that standard under a system of supervision, control and testing in accordance with the 
certification mark scheme of the Uganda National Bureau of Standards. UNBS marked products are 
continually checked by  UNBS for conformity to that standard.  
Further particulars of the terms and conditions of licensing may be obtained from the Director, Uganda 
National Bureau of Standards.  
 
 DUS 871: 2020    
 
ICS 67.160.01  
Price based on nn pages  
© UNBS  2020 – All rights reserved