ICS 67.100.40  
 
Reference number
DRS 446 : 202 0
© RSB 2020
  
 RWANDA 
STANDARD  DRS
446
First e dition
2020-mm-dd
Low fat  dairy ice cream and dairy ices  — 
Specification  
 
   
DRS 446 : 2020 
©RSB 2020  - 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 2020  
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  
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E-mail: info@rsb.gov.rw  
Website: www.rsb.gov.rw  
ePortal: www.portal.rsb.gov.rw   DRS 446 : 202 0 
iii                ©RSB 2020 - All rights reserved  
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ...................... iv 
1 Scope  ................................ ................................ ................................ ................................ ................ 1 
2 Normative references  ................................ ................................ ................................ ....................... 1 
3 Terms and definitions  ................................ ................................ ................................ ...................... 2 
4 Ingredients  ................................ ................................ ................................ ................................ ........ 3 
4.1 Essential ingredients ................................ ................................ ................................ ........................ 3 
4.2 Optional ingredients  ................................ ................................ ................................ ......................... 3 
5 Requirements  ................................ ................................ ................................ ................................ ...4 
5.1 General requirements ................................ ................................ ................................ ....................... 4 
5.2 Specific requirements  ................................ ................................ ................................ ...................... 4 
6 Food additives  ................................ ................................ ................................ ................................ ..4 
7 Hygiene  ................................ ................................ ................................ ................................ ............. 5 
8 Contaminants  ................................ ................................ ................................ ................................ ...5 
8.1 Heavy metals  ................................ ................................ ................................ ................................ ....5 
8.2 Pesticide and vete rinary drug residues  ................................ ................................ ........................... 5 
8.3 Aflatoxin M1  ................................ ................................ ................................ ................................ ......5 
9 Packaging  ................................ ................................ ................................ ................................ ......... 5 
10 Labelling  ................................ ................................ ................................ ................................ ........... 5 
11 Sampling  ................................ ................................ ................................ ................................ ........... 6 
 DRS 446 : 2020 
©RSB 2020  - All rights reserved                  iv 
 Foreword  
Rwanda Standard s are prepared  by Technical Committees and approved by Rwanda 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 446  was prepared by Technical Committee RSB/TC 4, Milk and milk products . 
In the preparation of  this standard, reference was ma de to the following standard:  
1. RS EAS 70: 2019 Dairy ice cream — Specification  
The assistance derived from the above source is hereby acknowledged with thanks.  
Committee membership  
The following organizations were represente d on the Technical Committee on  Milk and milk products . 
(RSB/TC 004) in the preparation of this stan dard.  
Blessed Dairies Ltd  
National Industrial Research and Development Agency (NIRDA)  
Nyarutarama Business Incubation Center (NBIC)  
RICA  
Rwanda National Dairy Platform (RNDP)  
University of Rwanda, College of Agriculture, Animal Science and Veterinary Medicine (UR -CAVM)  
World Food Programme (WFP)  
Rwanda  Standards Board  (RSB) – Secretariat  
  DRS 446 : 2020 
1                ©RSB 2020 - All rights reserved  
 Low fat dairy ice cream and dairy ices  — Specification  
1 Scope  
This Draft Rwanda Standard  specifies the requirements, sampling and test methods for low fat dairy ice  cream  
and dairy ice s. This standard does not apply to the product covered I RS EAS 70.  
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 docum ent. For dated references, only the edition cited applies. For undated references, 
the latest edition of the referenced document (including any amendments) applies.  
AOAC 999.10, Lead, Cadmium, Zinc, Copper, and Iron in Foods Atomic Absorption Spectrophotom etry after 
Microwave Digestion  
ISO 18068 ; Cotton fibres — Test method for sugar content – Spectrophotometry  
ISO 7932 , Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
presumptive Bacillus cereus — Colony -count techn ique at 30 degrees C  
RS CAC/RCP 1 , Code of practice — General principle for food hygiene  
RS CAC/RCP 57 , Code of hygienic practice for milk and milk products  
RS CODEX STAN 192 , General standard for food additives  
RS CODEX STAN 212 , Sugars — Specification  
RS EAS 12 , Potable water — Specification  
RS EAS 12,  Potable water —Specification  
RS EAS 22 , Butter —Specification  
RS EAS 49 , Milk powders and cream powder — Specification  
RS EAS 67, Raw cow milk —Specification  
RS EAS 69, Pasteurized milk —Specification  
RS ISO 11290 -2, Microbiology of food and animal feeding stuffs — Horizontal method for the detection 
andenumeration of listeria monocytogenes — Part 2: Enumeration method   
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 RS ISO 11866 -1, Milk and milk products — Enumeration of presumptive Escherichia coli — Part 1 : Most 
probable number technique using 4 — Methylumberlliferyr — β — D — glucuronide(MUG)  
RS ISO 14501 , Milk and milk powder — Determination of aflatoxin M1 content — Clean -up by 
immunoaffinitychromatography and determination by high -performance liquid chr omatography  
RS ISO 3728 , Ice-cream and milk ice — Determination of total solid content  
RS ISO 4832 , Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
microorganisms — Colony Count Technique  
RS ISO 4833 -1, Microbiolog y of the food chain — Horizontal method for the enumeration of microorganisms — 
Part 1: Colony count at 30 degrees C by the pour plate technique  
RS ISO 4833 -2, Microbiology of the food chain — Horizontal method for the enumeration of microorganisms 
— Part 2 : Colony count at 30 degrees C by the surface plating technique.  
RS ISO 5538 , Milk and milk products — Sampling — Inspection by attributes  
RS ISO 5538 , Milk and milk products — Sampling — Inspection by attributes  
RS ISO 6579 -1, Microbiology of the food chain — Horizontal method for the detection, enumeration and 
serotyping of Salmonella — Part 1: Detection of Salmonella spp  
RS ISO 6611, Milk and milk products — Methods of microbiological examination — Part 3: Enumeration of 
colony — forming units of yeas ts and/or moulds — colony — count technique at 25o C 
RS ISO 6888,  (all parts) Microbiology of food and animal feeding stuffs — Horizontal method for the 
enumeration of coagulase -positive staphylococci (Staphylococcus aureus and other species)  
RS ISO 6888 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
coagulase -positive staphylococci (Staphylococcus aureus and other species) — Part 1: Technique using 
Baird -Parker agar medium  
RS ISO 8197 , Milk and milk products — Sampling — Inspection by variables  
3 Terms and definitions  
For the purposes of this standard, the following terms and definitions apply.  
3.1 
dairy  
refers to or is suggestive, directly or indirectly, of milk or milk products  DRS 446 : 2020 
3                ©RSB 2020 - All rights reserved  
 3.2 
dairy ice  
frozen food product made from pasteurized milk ice mix by freezing followed by the optional addition of 
chocolate, fruits, nuts, or confections  
3.3 
low fat dairy ice cream  
frozen food product made from pasteurized skimmed dairy milk mix by a process of freezing with incorpora tion 
of air, followed by the optional addition of chocolate, fruits, nuts or confections  
3.4 
raw cow  milk 
normal, clean and fresh secretions extracted from the udder of a cow, but excluding that got during the first 
seven (7) days after calving  
3.5 
food gr ade packaging material  
packaging material, made of substances which are safe and suitable for the intended use and which wi ll not 
impart any toxic substance or undesirable odour or flavour to the product.  
4 Ingredients  
4.1 Essential ingredients  
The following essential ingredients shall be used and shall comply with the relevant Standards:  
a) Milk complying with RS EAS 67, RS EAS 69 or RS EAS 49 ;  
b) sugars complying with RS CODEX STAN 212 or other specific standards;  
c) butter complying with  RS EAS  22 and 
d) potable water  complying with RS EAS 12.  
4.2 Optional ingredients  
Other ingredients  that may be added to low fat dairy ice cream and dairy ices shall comply with relevant 
standards. They include  but are not limited to:  
a) egg or egg products;   
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 b) fruit and fruit products;  
c) chocolat e or cocoa;  
d) coffee;  
e) nuts; and  
f) honey.  
5 Requirements  
5.1 General requirements  
Low fat dairy ice cream and dairy ices  shall: 
a) be homogeneous mixture free from organoleptically detectable ice crystals.  
b) The flavour shall be typical of the ingredients used without any  foreign taste or odour, or any indication of 
deterioration.  
c) The texture shall be free of grittiness  
d) contain no fat other than milk fat as it may be introduced by the use of egg, flavouring substances,  
emulsifying agents or stabilizing agents.  
5.2 Specific requirements  
Low fat dairy ice cream and dairy ices  shall comply with specific  requirements given in Table 1  when tested in 
accordance with test methods specified therein.  
Table 1 —Specific requirements for low fat dairy ice  cream  and dairy ice s 
S/N 
Characteristic  Product  
Test method  Low fat 
dairy ice 
cream  Dairy ices  
i. Total sugar (excluding Lactose), %, m/m, 
min.  13.0  13.0 ISO 18068  
ii. Milk solids  Non-fat, % m/m, min.  11.0 8.0 RS ISO 3728  
iii. Milk fat, %, m/m, min.  0.51-2.70 3.0 min 
iv. Overrun % max 100 100  
6 Food additives  
Food additives which may be added to low fat dairy ice and dairy ice s shall be in accordance with RS CODEX 
STAN 192.  DRS 446 : 2020 
5                ©RSB 2020 - All rights reserved  
 7 Hygiene  
7.1 Low fat dairy ice cream and dairy ices shall be produced and handled in accordance with RS CAC/RCP 
57 and RS CAC/RCP 1  
7.2 Low fat dairy ice cream and dairy ices shall comply with the microbiological limits given in Table 2 when 
tested in accordance with the test methods specified therein.  
Table 2 — Microbiological limits in low fat dairy ice an d dairy ices  
S/N Micro -organisms  Maximum limits  Test method  
i. Total plate count, CFU/g  4X104 RS ISO 4833 -1 
ii. Non-faecal coliforms,  CFU/g  10 RS ISO 4832  
iii. E. Coli ,  CFU/g  Absent  RS ISO 11866 -1 
iv. Salmonella spp,  CFU/ 25g   Absent  RS ISO 6579 -1 
v. L. monocytogenes, CFU/g  Absent  RS ISO 11290 -2 
vi. Staphylococcus aureus,  CFU/g  Absent  RS ISO 6888 -1 
vii. Bacillus cereus,  CFU/g  Absent  ISO 7932  
viii. Yeasts and moulds, CFU/g  10 RS ISO 6611  
8 Contaminants  
8.1 Heavy metals  
When tested in accordance with AOAC 999.10, the  level of Lead (Pb) shall not exceed 0.02 mg/kg.  
8.2 Pesticide and veterinary drug residues  
Low dairy ice cream and dairy ices shall comply with the maximum residue limits established by the Codex 
Alimentarius Commission , in CAC/MRL 2 for milk and milk product s. 
8.3 Aflatoxin M1  
Low dairy ice cream and dairy ices shall not contain more than 0.5 µg/kg when tested in accordance with RS 
ISO 14501.  
9 Packaging  
Low dairy ice cream and dairy ices shall be packaged in clean and safe food grade containers in order to 
protect  it from contamination and deterioration.  
10 Labelling  
11.1 In addition to requirements of RS EAS 38, the following specific provisions shall apply:   
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 a) the name of the product;  “Low fat dairy icecream” and “Dairy ices”;  
b) In case of products containing fruits, "name of the fruit" followed by the name of the product. The words 
"name of fruit or flavoured" may be added to dairy ice and dairy ice cream, (for example — "strawberry 
flavoured low fat dairy ice cream");  
NOTE  Trade  names may be used in labelling provided the designations in accordance with the principles of 
the above requirements are clear and prominent ; 
c) a complete list of ingredients on the label in descending order of proportion;  
d) the net contents by mass or volume  in the SI units;  
e) fat content ; 
f) the name, physical location and address of the manufacturer or, packer, distributor, importer, expor ter 
vendor;  
g) the country of origin;  
h) indication of the date of production, that is, the date the final product was packaged for  final sale;  
i) the date of expiry; and  
j) storage instructions . 
11.2 For ice products sold non -packaged, labelling shall be done by means of a notice displayed at the place 
of sale.  
11 Sampling  
Sampling shall be done in accordance with RS ISO 5538.  DRS 446 : 2020 
 
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