AFRICAN 
STANDARD  DARS  
1041  
 
First Edition 2024 
 
 Reference No. DARS 1041 :2024(E) 
ICS 67.100.30  
 
 
© ARSO 202 4 
 
 
 
 
 
 
 
 
 
 
 
Raw Milk — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 DARS 1041:2024  
ii © ARSO 2024 — All rights reserved   
Table of contents  
 
1. Introduction  ................................ ................................ ................................ ................................ ..... v 
2. Scope  ................................ ................................ ................................ ................................ .............  1 
3. Normative references  ................................ ................................ ................................ .....................  1 
4. Terms & definitions  ................................ ................................ ................................ .........................  1 
5. Essential Composition and quality factors  ................................ ................................ .....................  2 
6. Food Additives  ................................ ................................ ................................ ................................  1 
7. Contaminants  ................................ ................................ ................................ ................................ . 1 
8. Hygiene  ................................ ................................ ................................ ................................ ..........  1 
9. Containers for transport/storage and shipment documentation  ................................ .....................  2 
10. Methods of sampling and analysis  ................................ ................................ ................................ . 3 
11. Bibliography  ................................ ................................ ................................ ................................ .... 5 
 
 
  DARS 1041:2024  
iii © ARSO 2024 — All rights reserved   
Foreword  
 
The African Organization for Standardization (ARSO) is an African intergovernmental organization 
established by the United Nations Economic Commission for Africa (UNECA) and the Organization of 
African Unity (AU) in 1977. One of the fundamental mandates of  ARSO is to develop and harmonize 
African Standards (ARS) for the purpose of enhancing Africa’s internal trading capacity, increase 
Africa’s product and service competitiveness globally and uplift the welfare of African communities. The 
work of preparing A frican Standards is normally carried out through ARSO technical committees. Each 
Member State interested in a subject for which a technical committee has been established has the 
right to be represented on that committee. International organizations, Regio nal Economic Communities 
(RECs), governmental and non -governmental organizations, in liaison with ARSO, also take part in the 
work.  
 
ARSO Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.  
 
The main task of techni cal committees is to prepare ARSO Standards. Draft ARSO Standards adopted 
by the technical committees are circulated to the member bodies for voting. Publication as an ARSO 
Standard requires approval by at least 75 % of the member bodies casting a vote.  
 
Attention is drawn to the possibility that some of the elements of this document may be the subject of 
patent rights. ARSO shall not be held responsible for identifying any or all such patent rights.  
 
This African Standard was prepared by ARSO Technical Com mittee on Milk and Milk Products  
(ARSO/TC 04)  
 
 
 
 
 
 
© African Organisation for Standardisation 2024 — All rights reserved* 
 
ARSO Central Secretariat  
International House 3rd Floor  
P. O. Box 57363 — 00200 City Square  
NAIROBI, KENYA  
 
Tel. +254 -20-2224561, +254 -20-3311641, +254 -20-3311608  
 
E-mail: arso@arso -oran.org  
Web: www.arso -oran.org  
  
                                                 
* © 2024 ARSO — All rights of exploitation reserved worldwide for African Member States’ NSBs.  DARS 1041:2024  
iv © ARSO 2024 — All rights reserved   
Copyright notice  
 
This ARSO document is copyright -protected by ARSO. While the reproduction of this document 
by participants in the ARSO standards development process is permitted without prior permission 
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Requests for permission to reproduce this document for the purpose of selling it should be 
addressed as shown below or to ARSO’s member body in the country of the request er: 
 
 
© African Organisation for Standardisation 2024  — All rights reserved  
 
ARSO Central Secretariat  
International House 3rd Floor  
P.O. Box 57363 — 00200 City Square  
NAIROBI, KENYA  
 
Tel: +254 -20-2224561, +254 -20-3311641, +254 -20-3311608  
 
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Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. 
Violators  may be prosecuted.  
 
 
  DARS 1041:2024  
v © ARSO 2024 — All rights reserved   
Introduction  
 
In Africa, an average of 45.7 million tonnes of milk is put on the market each year. Cow's milk production 
in Africa represents less than 5% of world production, while small ruminants (goats and sheep), Africa 
produces 20% of world production volume.  
 
Raw milk is not currently traded across borders in Africa and is considered to be a raw material for 
products which are traded across borders.  
 
The handling of raw milk is governed by National regulations; therefor e, this standard will only focus on 
the raw milk of different species intended for further processing.  
 
 
 
 DARS 1041:2024  
© ARSO 2024 — All rights reserved  1  
Raw Milk — Specification  
 
1 Scope  
 
This African Standard specifies requirements, sampling,  and test methods of raw milk of  (Cow milk ( Bos 
spp.); Goat ( Capra spp .); Sheep ( Ovis spp .); Camel ( Camelus dromedarius ) for further processing.  
 
2 Normative 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 edition of the referenced document (including any am endments) applies . 
 
CODEX STAN 206-1999 , General Standard for the Use of Dairy Terms  
 
CODEX STAN 192 -1995 , General Standard for Food Additives  
 
CXS 193 -1995 , General Standard for Contaminants and Toxins in Food and Feed  
 
CXC 1 -1969 , General Principles of Food Hygiene  
 
CXC 57 -2004 , Code of Hygienic Practice for Milk and Milk Products  
 
CXG 21 -1997, Establishment and Application of Microbiological Criteria Related to Foods  
 
CXS 1 -1985, General Standard for the Labelling of Prepackaged F oods  
 
CAC/MRL 1 ; Maximum Residue Limits (MRLs) for pesticides  
 
CAC/MRL 3, Maximum  Residue Limits (MRLs) and Risk Management Recommendations (RMRs) for 
Residues of Veterinary Drugs in Foods  
 
3 Terms & definitions  
 
For the purpose of this African Standard, the following definition shall apply:   
 
3.1 
Raw Cow milk : it shall mean the normal, clean, liquid, and fresh secretion obtained by practically 
emptying the udder of a healthy  1 lactating female cattle  (Bos spp.) but excluding that obtained during 
the first  seven days after calving and free from colostrum. This milk should not have undergone any 
form of heat treatment above the temperature of 40 °C 2. 
 
3.2 
Raw Goat  and sheep  milk: it shall mean the normal, clean, liquid, and fresh secretion obtained by 
practically emptying the udder of a healthy  (1) lactating female goats  (Capra spp.)  and female sheep 
(ovis spp.)  but excluding that obtained during the first seven days after calving and free from colostrum . 
This milk should not have  undergone any  form of  heat treatment  above the temperature of 40 °C (2). 
 
3.3 
Raw Camel milk : it shall mean the normal, clean, liquid, and fresh secretion obtained by practically 
emptying the udder of a healthy (1) lactating  camel (Camelus dromedarius) but excluding that obtained 
during the first seven days after calving and free from colostrum. This milk should not have undergone 
any form of heat treatment above the temperature of 40 °C (2).  
 
                                                 
1 Free from brucellosis, tuberculosis and other diseases that can be transmitted by raw milk  
2 Milk that has not been subjected to pasteurization, sterilization, ultra -high temperature treatment or any other form of treatment  
AFRICAN STANDARD  DARS 1041:2024  
2 © ARSO 2024 — All rights reserved  For the other terms and definition refer to the African Standard of Glossary of terms & definitions for 
Milk and Milk products  (ARS XXX) . 
 
4 Essential  Composition  and quality factors  
 
4.1 Raw materials  
 
Raw milk shall be  directly obtained from a healthy lactating/milking animal  species covered by this 
standard . (Cow milk (Bos spp .); Goat milk ( Capra spp .); Sheep ( Ovis spp .); Camel ( Camelus 
dromedarius ); Buffalo ( Bubalus  spp.). 
 
4.2 Compositional Requirements  
 
The mean composition of raw milk of different species is shown in Table 1 below:  
 
 DARS 1041:2024  
© ARSO 2024 — All rights reserved  1  
Table 1: Composition of raw milk of different species Cow milk (Bos spp.); Goat milk (Capra spp.); Sheep (Ovis spp.); Camel (Camelus dromedarius) . 
 
Name of 
product  Milk fat 
content 
(%) 
(m/m)  Minimum milk solids  
non-fat content (SNF)  Total milk 
protein 
content 
(%) 
(w/v)  Total acidity 
calculated 
as a lactic 
acid (%) 
(m/m)  pH 
value 
at 20 -
25°C  Moisture  
content 
(%) 
(m/m)  
 Density 
at 20 ºC 
g/mL  Ash 
content  
(%) 
(m/m)  Lactose  
content  
(%) 
(w/v)  Maximum 
Freezing 
point (°C)  
  Calculated  
on the  
total 
content  
(%) 
(m/m)  Calculated  
on a 
fat-free 
basis  
(%) 
(m/m)          
Cow Raw 
Milk > 3.2  > 8.25  > 6 At least 
2.9 < 0.17  6.6- 6.8 < 95 1.028 – 
1.035  < 0.78  3.5 – 5.5 -0.550  to -
0.520  
Goat Raw 
Milk / 
Sheep 
Raw Milk  > 3 > 8.3  > 3 At least 
3.5 < 0.18  6.5- 6.8 < 91 1.026 – 
1.036  < 0.78  >4.2 -0.552 to 
0.512  
Camel 
Raw Milk  > 2.5  > 8 > 6 At least 
2.9 < 0.19  6.2- 6.5 < 91 1.010 – 
1.035  < 0.78  4 – 5 -0.500 to - 
0.610]  
 
 
 DARS 1041:2024  
© ARSO 2024 — All rights reserved  1  
5 General quality characteristics  
 
The raw milk of different species shall be: 
 
a) clean and free from any impurities , foreign particles  and extraneous matter and adulteration . 
 
b) natural in odour  (characteristic to the origin specie) . 
 
c) natural in consistency  and homogeneous  (characteristic to the origin specie) . 
 
d) free of objectionable flavour , off-flavours  and tain ts and u nacceptable taste such as rancid taste  
and decomposed milk , not be bitter . 
 
e) have a characteristic creamy white colour  (characteristic to the origin specie) . 
 
f) not contain added water or other added substances, nor shall any proportion of a natural 
constituent be removed  (by standardisation or any other means).  
 
g) not be mixed with milk of any other livestock  other than the specified species  neither powdered 
milk, nor liquid . 
 
h) not coagulate in the clot on boiling test , when tested .  (Annex XX  or Test method reference ) 
 
i) test negative to the alcohol test , when tested (Annex XX  or Test method reference ) and ; 
 
j) test positive to peroxidase test , when tested.  (Annex XX  or Test method reference ). 
 
6 Food Additives  
 
No Additives shall be added to raw milk . 
 
7 Contaminants  
 
The raw milk  shall comply with the maximum Levels of the General Standard for Contaminants and 
Toxins in Food and Feed (CODEX STAN 193) ; 
 
The raw milk shall comply with the maximum residue limits for pesticides and veterinary drug residues 
established for milk by the Codex Alimentarius Commission.  
 
The level of mycotoxins residues shall be in accordance with the requirements fixed by Code of Practice 
for the Reduction of mycotoxins  in Raw Materials and Supplemental Feeding  stuffs for Milk Producing 
Animals (CXC 45 ) when tested according to ISO 14501 or AOAC 980.21.  
 
8 Hygiene  
 
8.1 Hygiene  Practices  
 
It is required  that the products covered by the provisions of this standard be prepared and handled in 
accordance with the appropriate sections of the General Principles of Food Hygiene (CXC 1), the Code 
of Hygienic Practice for Milk and Milk Products (CXC 57 -2004) and other relevant Codex texts such as 
Codes of Hygienic Practice and Codes of Practice  and local national regulation . 
 
8.2 Microbiological criteria  
 DARS 1041:2024  
2 © ARSO 2024 — All rights reserved  The products sh all comply with relevant  microbiological criteria established in accordance with the 
Principles and Guidelines for the Establishment and Application of Microbiological Criteria Related to 
Foods (CXG 21) . 
 
Microbiological criteria for raw milk of different species  is provided in T able 2.  
 
Table 2:  Microbiological Criteria Related to raw milk of different species  
 
Food Category  
 Micro -
organisms  Sampling plan  Limits  Test method 
reference  n c m M 
Raw Milk (Cow ) Somatic cell 
count3 - - < 500 000  cfu /mL  
ISO 13366 -2 Raw Milk ( Goat,  
Sheep, Camel )  - - < 750  000 cfu /mL 
Raw Milk  
(Cow)  Total plate count 
(TVC) 4 - - < 1.5 x 106 cfu/mL  
ISO 6610  Raw Milk (Goat ,  
Sheep , Camel ) - - < 2 x 105 cfu/mL 
Raw Milk  
(All species)  Salmonella  5 0 Absen t in 25 g  or mL  ISO 6579 -1 
Raw Milk  
(All species)  Listeria 
monocytogenes  5 0 Absen t in 25 g  or mL  ISO 11290 -1 
Raw Milk  
(All species)  Total coliform 
count  - - < 1 x 103 cfu/mL ISO 4831 or ISO 
4832  
Raw Milk  
(All species)  Escherichia coli  - - not detectable  ISO 11866 -1/2/3  
 
9 Transportation and storage  
 
The following conditions shall be taken into consideration:  
 
a) The temperature of the r aw milk collected from the milking area shall be reduced to 4 ºC or 
below within two hours and then  stored at a temperature not exceeding 6 ºC; and not  stored for  
longer than 24  hours.  
 
b) The Raw milk shall be transported at a temperature not exceeding 10 ºC . 
 
9.1 Containers for transport /storage and shipment documentation  
 
Raw milk , destined for processing plants , shall be transported,  and stored in containers  which is suitable 
food grade containers which will safeguard the hygienic, nutritional, technological  safety , and 
organoleptic qualities of the product.  
 
Milk tank trucks transporting raw milk to the milk processing plant, collect ion/receiving centre or transfer 
station shall be accompanied by documentation containing at least the following information:  
a) Name,  address of shipper and permit number as approved by the competent authority ; 
b) allowing movement either locally or for importation / exportation;  
c) Point of origin;  
d) Name of product , specie -specific ; 
e) Tanker identity number;  
                                                 
3 Somatic cells are blood cells that fight infection and occur naturally in milk. The presence of mastitis (an infection 
of the mammary gland) in the cow will increase the somatic cell count. The som atic cell count can be determined 
by direct microscopic examination or by electronic instruments designed to count somatic cells.  
4 The total bacteria count is the number of bacteria in a sample that can grow and form countable colonies on 
Standard Methods Agar after being held at 32°C (90°F) for 48 hours.  DARS 1041:2024  
© ARSO 2024 — All rights reserved  3 f) Weight of product;  
g) Date of shipment; and  
h) Name and address of destination . 
 
9.2 Methods of sampling and analysis  
 
For checking the compliance with this sta ndard, the methods of analysis and sampling contained in the 
Recommended Methods of Analysis and Sampling (CXS 234 -1999 ) and African Standards relevant to 
the provisions in this standard, shall be used.  The table below summarizes the main methods.  
 
Table  3: Recommended Methods of Analysis and Sampling  
 
Nature of determination  No. of  
publication  Date  
issued  Title 
Count - Colony forming units  ISO 6611  
IDF 94  2004  
 Colony forming units of yeasts 
and/or moulds  
(Colony count at 25 °C)  
ISO 20128  
IDF 192  2006  
 Lactobacillus acidophilus  
(Colony count at 37 °C)  
ISO 7889  
IDF 117  2003  
 Lactobacillus delbrueckii subsp  
bulgaricus & Streptococcus 
thermophilus  
(Colony count at 37 °C)  
ISO 27205  
IDF 149  
(Annex A)  2010  Microorganisms constituting the 
starter culture  
(Colony count at 25 °C, 30 °C, 37 °C 
and 45 °C according to the starter 
organism in question)  
Fat content  ISO 1211  
IDF 001  2010  Milk - Determination of fat  content -  
Gravimetric method  (Reference 
method)  
ISO 1735  
IDF 005  2004  Cheese and processed cheese 
products – Determination of fat  
content – Gravimetric method 
(Reference method)  
ISO 1736  
IDF 009  2008  Dried milk and dried milk products - 
Determination of fat  content – 
Gravimetric method (Reference 
method)  
ISO 2450  
IDF 016  2008  Cream - Determination of  fat 
content – Gravimetric method 
(Reference method)  
ISO 7208  
IDF 022  2008  Skimmed milk, whey and buttermilk 
- Determination of fat content  - 
Gravimetric method (Reference 
method)  
ISO 488  
IDF 105  2008  Milk - Determination of fat content - 
Gerber butyrometers  
Milk protein content  ISO 8968 -1 
IDF 20 -1 2001  Milk - Determination of nitrogen 
content – Part 1: Kjeldahl method  
(including calculation of crude 
protein content)  
ISO 8968 -2 
IDF 20 -2 2001  Milk – Determination of nitrogen  
content - Part 2: Block -digestion 
method (Macro method) (including 
calculation of crude protein content)  DARS 1041:2024  
4 © ARSO 2024 — All rights reserved  Nature of determination  No. of  
publication  Date  
issued  Title 
ISO 8968 -3 
IDF 20 -3 2004  Milk – Determination of nitrogen 
content – Part 3: Block -digestion 
method (Semi -micro rapid routine 
method) (including calculation of 
crude protein content)  
IDF 21B  2010  Milk, cream and evaporated milk – 
Determination of total solids content 
(Reference method)  
Moisture content  ISO 5536  
IDF 023  2009  Milkfat products - Determination of 
water content - Karl Fisher method  
Freezing point  depression  ISO 5764  
IDF 108  2009  Milk - Determination of freezing 
point - Thermistor cryoscope 
method (Reference method)  
Solids -non-fat content  ISO 6731  2010  The determination of the total solids 
content of milk, cream and 
evaporated milk. (Reference 
method ) 
Antibiotic residues  AOAC  
982.17  2000  Beta-lactam antibiotics in milk.  
(To include additional relevant 
methods)  
 
  DARS 1041:2024  
© ARSO 2024 — All rights reserved  5 Bibliography  
a) Park, Y.W., 1991. Interrelationships between somatic cell counts, electrical 
conductivity, bacteria counts, percent fat and protein in goat milk. Small Rumin. Res. 
5, 367 –375. https://doi.org/10. 1016/0921 -4488(91)90074 -Z. 
b) Kra, K.A.S., M´egnanou, R.M., Akpa, E.E., Assidjo, N.E., Niamk´e, L.S., 2013. 
Evaluation of physico -chemical, nutritional and microbiological quality of raw Cow’s’s 
milk usually consumed in the central part of Cote ˆ d’Ivoire. Af r. J. Food, Agric. Nutr. 
Dev. 13, 7888 –7904. https://doi.org/10.18697/ajfand.58.12165 . 
c) Costa, A., Lopez -Villalobos, N., Sneddon, N.W., Shalloo, L., Franzoi, M., De Marchi, 
M., 
d) Penasa, M., 2019a. Invited review: milk lactose —current status and future challenges 
in dairy cattle. J. Dairy Sci. 102, 5883 –5898. https://doi.org/10.3168/JDS.2018 -15955 . 
e) Elainy Virginia dos Santos Pe reira, David Douglas de Sousa Fernandes, Luciano 
Farias de Almeida, Maria Inês Sucupira Maciel, Paulo Henrique Gonçalves Dias Diniz, 
Goat milk authentication by one -class classification of digital image -based fingerprint 
signatures: Detection of adulterati on with Cow’s milk, Microchemical Journal, Volume 
180, 2022, https://doi.org/10.1016/j.microc.2022.107640 . 
f) Benmeziane – Derradji, F. (2021). Evaluation of Camel milk: gross composition —a 
scientif ic overview. Tropical Animal Health and Production , 53(2). 
Doi:10.1007/s11250 -021-02689 -0 
g) Konuspayeva, G.; Faye, B. Recent (2021). Advances in Camel Milk Processing. 
Animals, 11, 1045. https://doi.org/10. 3390/ani11041045  
h) Konuspayeva, G. (2020). Camel milk composition and nutritional value. In Health and 
Environmental Beneﬁts of Camel Products; AlHaj, O.,Faye, B., Agrawal, R.D., Eds.; 
IGI Global: Delhi, PA, USA; Hershey: Delhi, PA, USA,; pp. 363 –378. 
i) Singh,  R., Mal, G., Kumar, D. et al. (2017). Camel Milk: An Important Natural Adjuvant. 
Agric Res  6, 327 –340 https://doi.org/10.1007/s40003 -017-0284 -4 
j) Ho, T.M., Zou, Z., Bansal, N., (2021). Camel milk: A review of its nutritional value, heat 
stability, and potential food products, Food Research International . Doi: 
https://doi.org/10.1016/j.foodres. 2021.110870  
k) Bakht B. K. & Arshad I. (2001). Production and composition of Camel milk: A review. 
Pak. 1. Agri. Sci. Vol. 38 (3 -4), 2001.  
>> Introduction source information to be added.  DARS 1041:2024  
© ARSO 2024 — All rights reserved