DRAFT UGANDA STANDARD  
  DUS 1600  
Second  Edition  
2021 -mm-dd 
 
 
 Reference number  
DUS 1600: 2021  
© UNBS 2021   
  
Dairy whitener — Specification  
 DUS 1600: 2021  
ii © UNBS 2021  – 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 2021   
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 
permission 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 4 505 995  
Fax: 256 41 4 286 123  
E-mail: unbs@infocom.co.ug  
Web: www.unbs.go.ug  DUS 1600: 2021  
© 2021  – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  2 
4 Requirements  ................................ ................................ ................................ ................................ .........  2 
4.1 Essential Ingredients  ................................ ................................ ................................ ............................  2 
4.2 General requirements  ................................ ................................ ................................ ...........................  2 
have a pleasant and acceptable when judged basing on sensory charateristcs. 4.3 Specific 
requirements  3 
5 Food additives  ................................ ................................ ................................ ................................ ....... 3 
6 Contaminan ts ................................ ................................ ................................ ................................ .........  4 
6.1 Pesticide and veterinary drug residues  ................................ ................................ ..............................  4 
6.2 Other contaminants  ................................ ................................ ................................ ...............................  4 
7 Hygiene  ................................ ................................ ................................ ................................ ...................  4 
8 Weights and measures  ................................ ................................ ................................ .........................  4 
9 Pack aging  ................................ ................................ ................................ ................................ ...............  4 
10 Labelling  ................................ ................................ ................................ ................................ .................  4 
11 Sampling  ................................ ................................ ................................ ................................ ................  5 
Bibliography  ................................ ................................ ................................ ................................ ........................  6 
 DUS 1600: 2021  
iv © UNBS 2021  – All rights reserved  
 Foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Tourism, Trade and 
Industry established under Cap 327, of the Laws of Uganda.  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/SPS Agreements 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 ar ea and consists of representatives of 
consumers, traders, academicians, manufacturers, government and other stakeholders.  
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. T he committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
The committee responsible for this document is Technica l Committee UNBS/TC 2, Food and Agriculture, Subcommittee 
SC 1, milk and milk products  
This second edition cancels and replaces the first edition (US 1600:2015), which has been technically revised.  
 DRAFT UGANDA STANDARD  DUS 1600: 2021  
 
© UNBS 2021– All rights  reserved  1 
 Dairy whitener — Specification  
1 Scope   
This Draft Uganda standard specifies requirements , sampling  and methods of test for dairy whitener . 
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 references, only the edition cited applies. For undated  
references, the latest edition of the referenced document (including any amendments) applies.  
US EAS 39 , Hygiene in the food and drink manufacturing industry – Code of practice  
US 45, General standard for food additives  
US 163, Milk and milk products — Hygiene requirements  
US 738, General standard for contaminants and toxins in food and feed  
US EAS 38, Labelling of pre -packaged foods – General r equirements  
US EAS 67, Raw cow milk – Specification  
FDUS ISO 8156, Dried milk and dried milk products — Determina tion of insolubility index  
US EAS 81 -5, Milk powde rs ─ Determination of titratable acidity (Routine method)  
US EAS 81 -2, Milk powders — Methods of analysis — Part 2: Determination of moisture content (Reference 
method)  
US EAS 81 -3, Milk powders ─ Methods of analysis ─ Part 3: Determination of fat content ─ Gravimetric 
method (Reference method)  
US EAS 81 -1, Milk powders ─ Methods of analysis ─ Part 1: Determination of ash and alkalinity  
US EAS 68 -3, Milk and milk products — Methods of microbiological examination — Part 3: Enumeration of 
colony forming units  of yeasts and/or moulds - Colony -count technique at 25 °C  
US EAS 68 -2-1, Milk and milk products — Methods for microbiological examination — Part 2 -1: Enumeration 
of coliforms ─ Colony count technique at 30 °C  
US EAS 162 -1, Milk and milk products — Part 1:  Milk, cream and evaporated milk ─ Determination of total 
solids content (Reference method)  
US ISO 707 , Milk and milk products – Guidance on sampling  
US ISO 2446 , Milk – Determination of fat content   
2 © UNBS 2021  – All rights reserved  
 US ISO 4833 -1, Microbiology of the food chain – Horizonta l method for the enumeration of microorganisms – 
Part 1: Colony count at 30 C by the pour plate technique  
US ISO 6785,  Milk and milk products — Detection of Salmonella spp. 
US ISO 67 31, Milk, cream and evaporated milk – Determination of total solids conte nt (Reference method)   
US ISO 8968 -3, Milk – Determination of nitrogen content – Part 3: Block -digestion method (Semi -micro rapid 
routine method)  
US ISO 11866 -1, Milk and milk products — Enumeration of presumptive Escherichia coli — Part 1: Most 
probable n umber technique using 4 -methylumbelliferyl -beta-D-glucuronide (MUG)  
US ISO 5537 , Dried milk – Determination of moisture content (Reference method)  
US ISO 6092 , Dried milk – Determination of titratable acidity (Routine method)  
3 Terms and definitions   
For the purposes of this document, the following terms and definitions apply. Existing  
ISO and IEC maintain terminological databases for use in standardization at  the following addresses:  
— ISO Online browsing platform: available at http://www.iso.org/obp  
3.1  
dairy whitener (sweetened partially skimmed milk powder)  
milk product prepared through an appropriate processing of cow milk , goa t milk , buffalo milk , or mi lk of any 
other species as defined under this regulation or a mixture there of, and contains added carbohydrates such 
as sucrose, dextrose and maltodextrin, singly or in combination.  
3.2 
food grade material  
packaging material, made of substances which are safe and suitable for their intended use and which will not 
impart any t oxic substance or undesirable odour or flavour to the product  
4 Requirements  
4.1 Essential Ingredients  
4.1.1  All ingredients used f or the manufacture of dairy whiteners shall be of good quality complying with the 
relevant standards . 
4.1.2  The milk used sha ll be whole milk, skimmed milk, reconstituted/recombined powered milk or a mixture 
of two or more products  complying with the relevant standards . 
4.2 General requirements  
Dairy whitener shall:  
a) be white or light cream in colour;  
b) be uniform in composition an d free from lumps  except those that break up readily under slight 
pressure ; DUS 1600: 2021  
© UNBS 2021  – All rights reserved  3 
 c) practically free from scorched particles;  
d) be free of extraneous and foreign matter;  
e) be free from abnormal flavours or rancid odours  before and after reconstitution ; 
f) be free from ad ded colours and flavours; and  
g) have a pleasant and acceptable when judged basing on sensory characteristics . 
4.3 Specific requirements  
4.3.1 Dairy whiteners shall comply with the specific requirements stipulated in table 1.  
Table 1 — Specific requirements for dairy whiteners  
S/N
o. Parameter  Requirement  Test method  
Skimmed 
Milk 
Dairy 
Whitener  Low Fat  
Dairy  
Whitener  Medium 
Fat 
Dairy  
Whitener  High Fat  
Dairy  
Whitener  
i) Moisture content, % by mass, 
max.  4.0 4.0 4.0 4.0 US ISO 5537  
ii) Titratable acidity as la ctic acid, 
per 100g powder, max.  18.0 18.0 1.25 
18.0 -- US ISO 6092  
iii) Total solids, %, min.  96 96 96 96 US ISO 6731  
iv) Protein, %, min  34 34 34 34 US ISO 8968 -3 
v) Milk fat, % by mass,  1.5 
(maximum)  1.5 – 10.0 10 – 20.0 20  
(Minimum )  US ISO 2446  
vi) Total milk solids, % by weight, 
min. 60 60 60 60 US ISO 6731  
vii) Insolubility index, mL, max.  1.5 1.5 1.5 1.5 US ISO 8156  
viii) Total ash (on dry basis), % by 
mass, max.  9.3 9.3 9.3 9.3 US EAS 81 -1 
ix) Acid insoluble ash, % by mass, 
max.  0.1 0.1 0.1 0.1 Annex  A 
x) Total added sugar (as sucrose), 
% by mass, max.  18 18 18.0 18  
Xi Scorched particles  Disc B  Disc B  Disc B  Disc B   
The moisture content does not include water of crystallization of the lactose; the milk solids -not-fat content includes water of crystallization of the 
lactose.  
Protein content is 6.38 multiplied by the total nitrogen determined. 
5 Food additives  
Food additives may be used in the preparation of dairy whiteners in accordance with US 45.   
4 © UNBS 2021  – All rights reserved  
 6 Contaminants  
6.1 Pesticide and veterinary dr ug residues  
Dairy whiteners shall conform to those maximum limits for pesticide and veterinary drug residues established 
by the Codex Alimentarius Commission.  
6.2 Other contaminants  
Dairy whiteners shall conform to those maximum limits for other contaminan ts established under US 738.  
7 Hygiene  
7.1 Dairy whiteners shall be produced, processed and handled under hygienic conditions and in appropriate 
premises in order to prevent contamination of the product in accordance with US 28 and US 163.  
7.2 Dairy whiteners shal l comply with the limits for micro -organisms specified in table 2.  
Table 2 — Microbiological limits for dairy whiteners  
S/No.  Microo rganism  Limit  Method of test  
i) Total plate count , CFU/g,  max. 104 US ISO 4833 -1 
ii) E. Coli , MPN/g, max  <1 US ISO 11866 -1 
ISO 16649 -2 
iii) Coliforms, MPN/g, max.  0 US ISO 4831  
iv) Staphylococcus aureus , CFU/g, max . Absent  US ISO 6888 -1 
v) Salmonella , 25 g, max . Absent  US ISO 6785  
AOAC 967.26  
vi) Yeast and moulds, CFU/g, max  10 US ISO 6611  
8 Weights and measures  
The weight of the dairy whiteners shall comply with the weights and measures requirements.  
9 Packaging  
Dairy whitener shall be packaged in food grade containers which will safe guard the hygienic, nutritional and 
organolept ic qualities of the product. The containers including packaging materials shall not impart any toxic 
substance or undesirable odour to the product.  
10 Labelling  
In addition to the requirements in US EAS 38, the following specific labelling requirements sha ll apply and 
shall be legibly and indelibly marked:  
a) name of the product as”; Skimmed  Milk Dairy Whitener,  Low fat dairy whitener, Medium fat dairy 
whitener, or  High fat dairy whitener, as appropriate ; 
a) complete list of ingredients to be declared in descending order of proportion;  DUS 1600: 2021  
© UNBS 2021  – All rights reserved  5 
 b) name and physical address of processor/producer;  
c) batch or code number;  
d) storage conditions and instructions;  
e) date of manufacture;  
f) expiry date ; 
g) net content in metric units ; and  
h) country of origin.  
11 Sampling  
Sampling shall be done in accordance with US ISO 707 .  
6 © UNBS 2021  – All rights reserved  
 Annex A 
(normative)  
 
Determination of Acid insoluble ash  
A.1 Apparatus  
A.1.1 Dish, Silica or porcelain.  
A.1.2 Muffle Furnace, Maintained at 600 ± 20 C.  
A.1.3 Water, Bath  
A.1.4 Desiccator  
A.2 Reagents  
Dilute Hydrochloric Acid, approximately 5 N, prepared from concentrated hydrochloric acid.  
A.3  Procedures  
A.3.1  Weigh accurately about 20 g of the biscuit powder in the previously weighed dish and ash in the 
muffle f urnace  at 600 ± 20 C until light grey ash is obtained. Remove the dish from the furnish and allow it to 
cool at room  temperature.  
A.3.2  Add 25 ml of the hydrochloric acid to the dish, cover with a watch -glass and heat on a boiling  water -
bath for 10 min. Mix the contents with the tip of a glass rod and filter through Whatman filter paper No. 42  or 
its equivalent.  
A.3.3  Wash the filter paper with water until the washings are free from acid, tested with blue litmus  paper. 
Return the washed filter paper to the dish for ash ing in the muffle furnace  as above.  
A.3.4  Cool the dish in the  desiccator and weigh. Again ignite the dish for half an hour in the furnace, cool 
and weigh.  
A.3.5  Repeat this operation  until the dish has a constant mass, the difference between successive 
weighings bein g less than 1 mg. Filter  25 ml of the hydrochloric acid through a blank filter paper, wash, and 
ash and weigh it as in the case of acid  insoluble ash. Substitute its mass from the mass of insoluble ash of the 
sample.  
A.4 Calculation and expression of results  
A.4.1 Acid insoluble ash, percent by mass (A)  
 
Where  
M1   mass, in g, of the dish containing acid insoluble ash (see Note),  DUS 1600: 2021  
© UNBS 2021  – All rights reserved  7 
 M mass, in g, of the empty dish in which the sample is taken for ashing, and  
M2 mass, in g, of the sample.  
NOTE  Correct the acid insoluble ash mass for the blank of filter paper, if any.  
A.4.2 acid insoluble ash, percent by mass (dry basis)  
 
Where  
A acid insoluble ash, per cent by mass (see A.4.1), and  
M percentage of moisture in the powdered milk (see A.3   
8 © UNBS 2021  – All rights reserved  
 Bibliography  
[1] IS 12299:1998, Dairy whitener – Specification  
[2]  US 1600 :2015 , Dairy whitener – Specification  
 DUS 1600: 2021  
© UNBS 2021– All rights  reserved  9 
 Certification marking  
Products that conform 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 sche me 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 assurance that the goods comply with the 
requirements of that standard und er 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 t erms and conditions of licensing may be obtained from the Director, Uganda 
National Bureau of Standards.  
 
 DUS 160 0: 2021    
 
ICS 67.100.10  
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© UNBS 2021– All rights reserved