AFDC 14 (1682 ) DTZS   
 
  
              
 
DRAFT TANZANIA STANDARD  
 
Blend of skimmed milk and vegetable fat in powdered form — 
Specification  
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
TANZANIA BUREAU OF STANDARD              
  
0 FOREWORD  
 
A blend of skimmed milk and vegetable fat in powdered form  is a product prepared by the partial 
removal of water from milk constituents with the addition of edible vegetable oil, ed ible vegetable fat 
or a mixture thereof, to meet the compositional requirements of this Tanzania Standard.  
 
This Tanzania Standard is  prepared to guide the production of and to ens ure the safety and quality 
of a blend of skimmed milk and vegetable fat in powdered form produced and or traded in the 
country. It is equivalent to Codex Standard 251 -2006.  
 
In reporting,  the result of a test or analysis made in accordance with this Tanzania Standard, if the 
final value observed or calculated, is to be rounded off, it shall be done in ac cordance with TZS 4.  
 
1 SCOPE  
 
This Tanzania Standard specifies requirements, sampling  and methods of test for blend of skimmed 
milk and vegetable fat in powdered form intended for direct human consumption  or further 
processing . 
 
2 NORMATIVE REFERENCES  
 
For the purpose of this Tanzania standard, the following references shall apply. For dated 
references, only the  edition cited applies. For undated references, the latest edition of the 
referenced document (including any amendments) applies:  
 
TZS 4  – Rounding off numerical values  
TZS 109  – Food processing units – Code of hygiene  
TZS 112  – Milk – Production, processi ng, transportation and distribution – Code of hygiene  
TZS 119  – Microbiology – General guidance for the enumeration of coliforms – Most  
Probable Number technique (MPN)  
TZS 124 – Milk and milk products – Sampling for microbiological examination  
TZS 131 – Microbiology – General guidance for enumeration of yeast and moulds – Colony  
count technique at 25 ºC  
TZS 125 – Microbiology of food and animal feeding stuffs – Horizontal method for  
enumeration of coagulase – Positive staphylococci ( Staphylococcus aureus  and other species)  
TZS 122 – Microbiology of food and feeding stuffs – Horizontal method for the detection of  
Salmonella  spp 
TZS 731 / ISO 7251  – Microbiology of  food and feeding stuffs – Horizontal method for  
detection and enumeration of presumptive Escheric hia coli – Most Probable Number Technique  
TZS 635 – Milk and milk products – Guidance on sampling and methods of test  
TZS 1147 -2 – Milk powders – Methods for the analysis – Part 2: Determination of moisture  
content (Reference method)  
TZS 1147 -3 – Milk powd ers – Methods for the analysis – Part 3: Determination of fat content  
– Gravimetric method (Reference method)  
TZS 1147 -5 – Milk powders – Methods for the analysis – Part 5: Determination of nitrogen  
content – Kjeldahl method  
TZS 118 /ISO 4833 – Microbiology  of food and animal feeding stuffs – Horizontal method for 
enumeration of micro -organisms – Colony count technique at 30 ºC  
CODEX STAN 192 - General standard for food additives   
 
 
3.0 TERMS AND DEFINITIONS  
 
For the purpose of this draft standard, the follo wing terms and definitions shall apply:  
3.1 Milk retentate  
the product obtained by concentrating milk protein by ultra -filtration of milk, partly skimmed milk, or 
skimmed milk  
 
                                                                                                                                      
2 
 3.2 Milk permeate  
the product obtained by removing milk proteins and milk fat from milk, partly skimmed milk or 
skimmed milk by ultra -filtration  
 
3.3 Lactose  
natural constituent of milk normally obtained from whey with an anhydrous lactose content of not 
less than 99.0 % m/m on a dry basis  
 
Note:  It may be anhydrous or contain one molecule of water of crystallization or be a mixture of 
both forms.  
 
 
4. Requirements  
4.1 General requirements  
4.1.1 Raw materials  
Skimmed milk and skimmed milk powders, other non -fat milk solids, and edible vegetable oils/ fats.  
The following milk product s are allowed for protein adjustment purposes:  
 
a) Milk retentate  
b) Milk permeate and 
c) Lactose  
 
4.1.2 Permitted nutrients  
Vitamins and minerals may be added to levels not exceeding those naturally present in milk  
 
4.2 Specific  requirement s 
4.2.1 Specific  require ments for blend of skimmed milk and vegetabl e fat in powdered form shall be 
as detailed in Table 1.  
 
Table 1 – Specific requirements  
 
S/NO  Component  Requirement  Methods of tests (see clause 2)  
1. Moisture content max. % m/m  5 TZS 1147 – 2 
 
2. Total fa t content min. % m/m  26 TZS 1147 – 3 
 
3. Protein (MSNF) min.% m/m   34 TZS 1147 – 5 
 
 
4.2.2 Specific requirements  for reduced fat blend of skimmed m ilk powder and vegetable fat in 
powdered form shall be as detailed in Table 2.  
 
Table 2: Specific require ments  
S/NO  Component  Requirement  Methods of tests (see clause 2)  
1. Moisture content max. % m/m   5 TZS 1147 – 2 
 
2.  Fat content , %  m/m  
 >1.5 and < 26 TZS 1147 – 3 
 
3. Protein (MSNF) min.% m/m   34 TZS 1147 – 5 
 
 
5 Food additives  
Only those food add itives listed below may be used and only within limits specified level  
 
Stabilizers  
 
331(i) Sodium dihydrogen citrate  
331(iii) Trisodium citrate                                                                                                                                       
3 
 332(i) Potassium dihydrogen citrate  
332(ii) Tripotassium citrate  
508 Potassium chloride  
509 Calcium chloride  
 
Acidity regulators  
This requirement “ 4400 mg/kg, singly or in a combination as phosphorous ” shall be applied 
from 339(i)  to 452(v)  
 
339(i) Sodium dihydrogen phosphate  
339(ii) Disodium hydrogen phosphate  
339(iii) Trisodium phosphate  
340(i) Potassium phosphat e 
340(ii) Dipotassium hydrogen phosphate  
340(iii) Tripotassium phosphate  
341(i) Calcium dihydrogen phosphate  
341(ii) Calcium hydrogen phosphate  
450(i) Disodium diphosphate  
450(ii) Trisodium diphosphate  
450(iii) Tetrasodium diphosphate  
450(v) Tetrapotassium  diphosphate  
450(vi) Dicalcium diphosphate  
450(vii) Calcium dihydrogen diphosphate  
451(i) Pentasodium triphosphate  
451(ii) Pentapotassium triphosphate  
452(i) Sodium polyphosphate  
452(ii) Potassium polyphosphate  
452(iii) Sodium calcium polyphosphate  
452(iv)  Calcium polyphosphate  
452(v) Ammonium polyphosphate  
500(i) Sodium carbonate  Limited by GMP  
500(ii) Sodium hydrogen carbonate  Limited by GMP  
500(iii) Sodium sesquicarbonate  Limited by GMP  
501(i) Potassium carbonates Limited by GMP  
501(ii) Potassium hydroge n carbonate Limited by GMP  
 
Emulsifiers  
 
322 Lecithins Limited by GMP  
471 Mono - and diglycerides of fatty acids Limited by GMP  
 
Anticaking agents  
 
170(i) Calcium carbonate Limited by GMP  
504(i) Magnesium carbonate Limited by GMP  
530 Magnesium oxide Limited  by GMP  
551 Silicon dioxide, amorphous Limited by GMP  
552 Calcium silicate Limited by GMP  
553(i) Magnesium silicate, synthetic Limited by GMP  
553(iii) Talc Limited by GMP  
554 Sodium aluminosilicate Limited by GMP  
556 Calcium aluminum silicate Limited by GM P 
559 Aluminum silicate Limited by GMP  
341(iii) Tricalcium phosphate 4400 mg/kg, singly or in  combination as phosphorous  
343(iii) Trimagnesium phosphate 4400 mg/kg, singly or in combination as phosphorous   
 
Antioxidants  
 
300 Ascorbic acid, L - 500 mg/kg, as  ascorbic acid                                                                                                                                       
4 
 301 Sodium ascorbate , L- 500 mg/kg, as ascorbic acid  
304 Ascorbyl palmitate , 80 mg/kg, singly or in combination as ascorbyl  
Stearate  
305 Ascorbyl stearate , 80 mg/kg, singly or in combination as ascorbyl  
Stearate  
 
319 Tertiary buthyl hydroquin one, 100 mg/kg singly or in combination. Expressed on fat 
 or oil basis  
320 Buthylated hydroxyanisole , 100 mg/kg singly or in combination. Expressed on fat 
 or oil basis  
 
321 Buthylated hydroxytoluene , 100 mg/kg singly or in combination. Expressed on fat 
 or oil basis  
 
 
 
 
6 Contaminants  
 
6.1 Pesticide residues  
Product shall comply with maximum limit  residues set by Codex Alimentarius Commission.  
 
6.2 Veterinary drugs residues  
Product sha ll comply with maximum limit residues  for antibiotics and other veterin ary drugs set by 
Codex Alimentarius Commission.  
 
6.3 Heavy metals  
When tested in accordance with AOAC 999.10, the level of Lead (Pb) shall not exceed 0.02 mg/kg.  
 
6.4 Mycotoxins  
When tested in accordance with ISO 14501, the level of aflatoxin M1 shall not exceed 0.50 µg/kg.  
 
 
7 Hygiene  
 
7.1 It is recommended that the product covered by the provisions of thi s Tanzania Standard be 
prepared and handled in accordance with the appropriate sections of the TZS 109 and TZS 112.  
 
6.2 The product on testing shall not  exceed microbiological limits given  in Table 3.  
 
Table 3 — Microbiological limits  
S/NO  Microorganism  Limit  Methods of tests  
1. Total plate Count,cfu/g,max  5 x 104  
 TZS 118  
 
 
2.  Coliform,  cfu/g  
 Absent  TZS 119  
3.  Salmonella  spp. /25g Absent  TZS 122  
4. Escherichia coli , cfu/g   
 Absent  TZS 731  
5. Staphylococcus aureus , cfu/g  
 Absent  TZS 125  
6. Yeast and mould, cfu/g,  max  
 10 TZS 131  
 
8 Sampling  
Sampling of the product covered under this Tanzania Standard shall b e done according to TZS 124 
and TZS 635  
                                                                                                                                      
5 
 9 Packing, marking and labeling  
 
If the product covered under this Tanzania Standards use artificial sweetene r as an additive, 
provision for packing, marking and labeling shall be as detailed in annex A of this Tan zania 
Standard and the level of use shall be as shown in Codex Stan 192  
 
8.1 Packing  
 
Product covered under this Tanzania Standard shall be packed in materia ls that are food grade and 
that shall not impart any toxic substance or undesirable smell or taste to the product.  
 
8.2 Marking and l abeling  
8.2.1  In addition to marking and labelling requirements prescribed in TZS 538, Blend of skimmed 
milk and vegetable fat in powdered containers shall be also legibly and indelibly marked with the 
following:  
 The following particulars shall be clearl y labeled on each container:  
 
a) Name of the food . Shall be: 
i. Blend of Skimmed Milk and Vegetable Fat in Powdered Form; or  
ii. Reduced Fat Blend of Skimmed Milk and Vegetable Fat in Powdered Form.  
b) Declaration of total fat content  
Shall be declared as a percentage by mass or volume. A stateme nt shall appear on the label as to 
the presence of edible vegetable fat and/or edible vegetable  oil and the common name of the 
vegetable from which the fat or oil is derived shall be included in the name of the food  or as a 
separate statement.  
 
c) Declaration of milk protein  
Shall be declared as a percentage by mass or volume.  
d) List of ingredients  
Complete list of ingredients shall be declared.  
e) Advisory Statement  
A statement “NOT SUITABLE FOR INFANTS” and its Ki swahili equivalent “HAYAFAI KWA  
WATOTO WACHANGA” shall appear on the label to indicate that  the product should not be used as 
a substitute for infant formula.  
f) Net content  
g) Name, physical and postal address of the manufacturer or packer  
h) Country of o rigin 
i) Date of manufacture and expiry  
j) Brand name of the product  
k) Storage condition  
l) Batch or code number  
m) 8.2.2 The containers may also be marked with the TBS Standards Mark of Quality.  
 
NOTE — The TBS Standards Mark of Quality may be used by th e manufacturers only under  
licence from TBS. Particulars of conditions under which the licences are granted, may be obtained  
from TBS.  
 
 
 
 
 
 
 
 
 
 
 
 
                                                                                                                                      
6 
  
Annex A  
(Normative)  
Packaging, marking and labeling  
A.1 Packaging  
 
Blend of skimmed milk and vegetable fat in powdered form shall be packed in suitable food grade  
containers, which  are inert, moisture proof and hermetically sealed. Where  packaging is done in 
cans,  they shall be lacquered. The can shall have a plastic lid after the hermet ic seal to ensure good 
hygienic conditions after opening the can during usage.  
a) The containers shall be filled under strict hygienic conditions  
b) If the product is packed in sachets, the sachets shall also be labeled.  
c) Labeling shall be made to the main containers if used.  
 
A.2 Marking and labeling  
The following information shall appear legibly on each container or label:  
a) The “common name” of the product shall reflect the sugar free nature of the product.  
b) Name, postal and physical address of the manufacturer or packer  
c) List of ingredients in descending order, including specific names of additives and/or the  
International numbering (INS)  
d) Net mass in g or kg  
e) Batch identification number in code or in clear  
f) Date of manufacture and expiry or best before date  
g) Cou ntry of manufacture  
h) Storage condition  
i) Trade or brand name  
j) Instruction on how to prepare/use  
k) A statement “THIS PRODUCT IS PROHIBITED FOR CHILDREN UNDER 5 YEARS OF AGE”  
and the statement shall be written in Kiswahili as follows, “BIDHAA HII, HAIR UHUSIWI  
KUTUMIWA NA WATOTO CHINI YA MIAKA 5”.  
l) A statement that shall prominently feature on the label that the drink contains an artificial  
Sweetener . 
 
NOTE — If the blend of skimmed milk and vegetable fat in powdered form to which aspartame or 
any othe r approved artificial sweetener has been added is displayed for retail sale othe r than in a 
package, there must be displayed in connection with the product in standard 50 % of the label siz e, 
a statement that the product contains an artificial sweetener to gether with the statement 
“Phenyketonuric: contains Phenylalanine  
 
m) The language on the label shall be in “Kiswahili” or English. A third language may be used 
depending on the designated market.  
n) The use of pictorials or any other misrepresentation of the product on the label is  prohibited.