ICS 67.100.20  
 
Reference number  
DRS 50 -10: 2021  
© RSB 2021  
  
 RWANDA 
STANDARD  DRS  
50-10  
 
First edition  
2021 -mm-dd 
 
Cheese — Specification  — 
Part 10:  
Mashanza  
   
DRS 50 -10: 2021  
©RSB 2021  - All rights reserved                  ii 
 In order to match with technological development and to keep continuous progress in industries, 
standards are subject to periodic review. Users shall ascertain that they are in possession of the latest 
edition  
 
 
 
 
 
 
 
 
© RSB 2021  
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized 
in any form or by any means, electronic or mechanical, including photocopying and microfilm, without 
prior written permission from R SB. 
Requests for permission to reprodu ce this document should be addressed to : 
Rwanda Standards  Board  
P.O Box 7099 Kigali -Rwanda  
KK 15 Rd, 49  
Tel. +250 788303492  
Toll Free: 3250  
E-mail: info@rsb.gov.rw  
Website: www.rsb.gov.rw  
ePortal: www.portal.rsb.gov.rw   DRS 50 -10: 2021  
iii                ©RSB 2021  - All rights reserved  
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ...................  iv 
1 Scope  ................................ ................................ ................................ ................................ .............  1 
2 Normative references  ................................ ................................ ................................ ...................  1 
3 Terms and definitions  ................................ ................................ ................................ ..................  2 
4 Requirements  ................................ ................................ ................................ ................................  3 
4.1 Raw materials  ................................ ................................ ................................ ...............................  3 
4.2 Optional ingredients  ................................ ................................ ................................ .....................  3 
4.3 Genera l requirements  ................................ ................................ ................................ ..................  3 
4.4 Specific requirements  ................................ ................................ ................................ ..................  3 
5 Food additives  ................................ ................................ ................................ ..............................  3 
6 Hygiene  ................................ ................................ ................................ ................................ ..........  3 
7 Contaminants  ................................ ................................ ................................ ................................  4 
8 Packaging  ................................ ................................ ................................ ................................ ...... 4 
9 Labelling  ................................ ................................ ................................ ................................ ........  4 
10 Sampling  ................................ ................................ ................................ ................................ ..... 45 
Annex  A (informative)  Processing methods ................................ ................................ ..........................  6 
A.1 Method 1  ................................ ................................ ................................ ................................ ........  6 
A.2 Method 2  ................................ ................................ ................................ ................................ ........  6 
A.3 Factors affecting the quality of White cheese (Mashanja)  ................................ .......................  6 
 DRS 50 -10: 2021  
©RSB 2021  - All rights reserved                  iv 
 Foreword   
Rwanda Standard s are prepared  by Technical Committees and approved by R wanda Standards Board (RSB) 
Board  of Directors in  accordance with the procedures of RSB, in compliance with Annex 3 of the WTO/TBT 
agreement on the preparation, adoption and application of standards.  
The main task of technical committees is to prepare national standards.  Final Draft Rwanda S tandards adopted 
by Technical committ ees are ratified  by me mbers of RSB Board of Director s for publication and gazettment as 
Rwanda Standards.  
DRS  50-10 was prepared by Technical Committee RSB/TC 004, Milk and milk products.  
RS 50 consists of the following parts, under the general title Cheese — Specification:  
 Part 1: General requirements  
 Part 2: Gouda cheese  
Part 3: Cream cheese  
 Part 4: Processed cheese  
 Part 5: Cheddar cheese  
Part 6: Cottage cheese  
 Part 7: Mozzarella cheese  
 Part 8: Paneer cheese  
Part 9: Goat cheese  
Part 10: Mashanza  
Committee membership  
The following organizations were represented on the Technical Committee on Milk and milk products  (RSB/TC 
004) in the preparation of this standard.  
Blessed Dairies  Ltd 
Gasabo District  
IAKIB Dairy  Cooperative  
Inyange Industries Ltd  DRS 50 -10: 2021  
v                ©RSB 2021  - All rights reserved  
 KOPROGEG  
La Fromagerie Ltd  
National Industrial Research and Development Agency (NIRDA)  
Nyabihu TVET School  
Nyarutarama Business Incubation Centre (NBIC)  
Rwanda Food and Drug Authority (RFDA)  
Rwanda Inspectorate, Competit ion and Consumer Protection Authority ( RICA ) 
UR-CAVM  
Rwanda  Standards Board  (RSB) – Secretariat  
 DRS 50 -10: 2021  
1                ©RSB 2021  - All rights reserved  
 Cheese — Specification — Part 10: Mashanza  
1 Scope   
This Draft  Rwanda  standard specifies the requirements, sampling and test methods for Mashan za intended for 
human consumption.  
2 Normative references   
The following documents are referred to in the text in such a way t hat 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.  
AOAC 926.08,  Loss on  drying (moisture) in cheese. Method I  
AOAC 999.10,  Lead, Cadmium, Zinc, Copper, and Iron in Foods, Atomic Absorption Spectrophotometry after 
Microwave Digestion  
ISO 1735,  Cheese and processed cheese products — Determination of fat content — Gravimetric me thod 
(Reference method)  
ISO 5546,  Caseins and caseinates —Determination of Ph (Reference method)  
ISO 8197,  Milk and milk products —Sampling —Inspection by variables   
RS CAC/RCP 1,  General Principles for food hygiene  
RS CAC/RCP 57,  Code of hygienic practice f or milk and milk products  
RS CODEX STAN 192,  General standard for food additives   
RS EAS 38 , Labelling of pre -packaged foods — General requirements  
RS ISO 11290 -2, Microbiology of the food chain — Horizontal method for the detection and enumeration of 
Listeria monocytogenes and of Listeria spp. — Part 2: Enumeration method  
RS ISO 14501,  Milk and milk p owder — Determination of  aflatoxin M1 content — Clean -up by immunoaffinity 
chromatography and determination by high -performance liquid chromatography  
RS ISO 16649 -2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
beta-glucuronidase -positive Escherichia coli — Part 2: Colony -count technique at 44 degrees C using 5 -bromo -
4-chloro -3-indolyl beta -D-glucuronide  
RS ISO 4832, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
coliforms — Colony -count technique   
©RSB 2021  - All rights reserved                  2 
 RS ISO 5538,  Milk and milk products — Sampling inspection by attributes  
RS ISO 6579 -1, Microbiology of the food chain — Horiz ontal method for the detection, enumeration and 
serotyping of Salmonella — Part 1: Detection of Salmonella spp. — Amendment 1: Broader range of incubation 
temperatures, amendment to the status of Annex D, and correction of the composition of MSRV and SC  
RS ISO 6611, Milk and milk products — Enumeration of colony -forming units of yeasts and/or moulds — Colony -
count technique at 25 degrees C  
RS ISO 707,  Milk and milk products — Guidance on sampling  
3 Terms and definitions   
For the purposes of this standard, the  follow ing terms and definitions apply  
3.1 
Mashan za  
soft fresh white cheese made from  fermentation of  milk after removal of  whey.   
3.2 
pasteurized milk  
milk which has been subjected to pasteurisation either by batch method, flash pasteurisation or High 
Temperature Short Time method (HTST)  
3.3 
batch method  
method in which temperature of milk is raised to not less than 65 °C and retained at this temperature for at least 
30 min and, immediately and rapidly cooled to 10 °C or less  
3.4 
High Temperature Short Time method (HTST)  
temperature of milk raised to not less than 72 °C and retained at this temperature for at least 15 s and 
immediately and rapidly cooled to a temperature of 10 °C or less  
3.5 
flash pasteurization  
temperature of milk raised to not less tha n 80 °C and retained at this temperature for at least 10 s and 
immediately and rapidly cooled to 10 °C or less.  DRS 50 -10: 2021  
3                ©RSB 2021  - All rights reserved  
 4 Requirements  
4.1 Raw materials  
a) raw milk complying with RS………  
b) Pasteurized milk complying with RS EAS 69  
4.2 Optional ingredients  
When used o ptional ingr edients shall comply with relevant standards, be food grade.   
4.3 General requirements  
Mashan za shall  be free from any extraneous matter  or any adulterant : 
4.4 Specific requirements  
Mashan za shall comply with specific requirements in Table 1 when tested in accordance with test methods 
specified therein.  
Table 1Specific requirements for Mashan za   
S/N Characteristic  Requirement  Test method  
i.  Dry matter, %  31.1- 48.8 AOAC 926.08  
ii.  pH 4.3 – 4.5 ISO 5546  
iii.  Acidity  as lactic acid , % 60.0 - 100.8   
iv.  Milk fat in dry matter  % min  18 ISO 1735  
5 Food additives  
Food additives which may be added in Mashan za shall be in accordance with RS CODEX STAN 192.  
6 Hygiene  
6.1 Mashan za shall be prepared in accordance with RS CAC/RCP 57 and RS CAC/RCP 1.  
6.2 Mashan za shall not exceed microbiological limits in Table 2 when tested in accordance with test methods 
specified therein  
Table 2Microbiological limits for Mashan za  
S/N Microorganism  Maximum limit  Test method  
i.  Salmonella spp  per 25g  Absent  RS ISO 6579 -1  
©RSB 2021  - All rights reserved                  4 
 ii.  E. Coli, cfu/g  Absent  RS ISO 16649 -2 
iii.  Listeria monocytogenes  per 25g  Absent  RS ISO 11290 -2 
7 Contaminants  
7.1 Mashan za shall comply with those maximum pesticides , veterinary drug residues  and any other chemical 
contaminants  as provided by Codex Alimentarius  Commission  
7.2 Mashanza shall comply with  the maximum  limits for heavy metals that are  provided by Codex Alimentarius 
Commission  
7.3  When tested in accordance with RS ISO 14501, the level of Aflatoxin M1 shall not exceed 0.5 0 µg/kg.  
8 Packaging  
Mashan za shall be packaged in food grade containers made of suitable material and shall be well sealed in 
order to prevent contamination of the contents during storage and transportation.  
9  Labelling  
In addition to the requirements of RS EAS 38, each package of Mashanza shall be legibly and indelibly labelled 
with the following:  
c) name of the product  
d) name and address of the manufacturer  
e) list of ingredients  
f) date of manufacture  
g) expiry date  
h) storage instructions  
i) net weight  
j) country of origin  
k) batch number /lot number   
10 Sampling  
10.1 Sampling shall be done in accordance with RS ISO 707  DRS 50 -10: 2021  
5                ©RSB 2021  - All rights reserved  
 10.2 In addition to the provisions in RS ISO 707, sampling shall comply with ISO 8197 or RS ISO 5538 when 
sampling is purposely for inspection.  
 
 
 
 
 
 
 
 
 
 
 
  
©RSB 2021  - All rights reserved                  6 
 Annex  A 
(informative)  
 
Processing methods  
A.1 Method 1  
A.1.1 . Get raw cow milk  
A.1.2.  Filtration of milk  
A.1.3 . Pasteurization (for 20 minutes)  
A.1.4.  Fermentation (by using whey called Magunjo) for 1day -7days. Note: In 10 l of milk, 4 -8 l of whey may 
be added, ration 5:10 varies)  
A.1.5.  Le temps de coagulation totale varie de 14 à 48 heures pour les pâtes fraîches  
A.1.6.  Enfin, le   mode   d’égouttage   et   le conditionnement du  produit  dépendent  de l’équipement utilisé 
(cuve munis de vanne, tige en  bambou,  louche,  faisselle,  à  la  m ain)  et surtout  des  quantités  de  lait  
disponible  
A.2 Method 2  
A.2.1  Take fermented milk (right after fermentation without shaking/mixing)  
A.2.2  Squeeze all the water/whey from the milk by using an appropriate filter until you remain with solid matter 
called aWhite cheese (Mashanja).  
A.2.3  When AWhite cheese (Mashanja) is ready, put in a container such as basket, then they are ready to be 
eaten, with or without other foods such as rice, potatoes, etc.  
A.2.4  The shelflife of a  White cheese (Mashanja) can be 7 days or more.  
A.3 Factors affecting the quality of White cheese (Mashanja)  
See figure 1  DRS 50 -10: 2021  
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DRS 50 -10: 2021  
 
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