PUBLIC REV IEW
DRAFT DRAFT UGANDA STANDARDDUS 1600
First Edition
2015-mm-dd
Reference number
DUS 1600 : 201 5
© UNBS 2015Dairy whitener ─SpecificationDUS1600 :2015
ii © UNBS 2015 –All rights reservedCompliance 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 applicati on
© UNBS 20 15
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any
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permission from UN BS.
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 4505 995
Fax: 256 41 4286 123
E-mail: info@unbs.go.ug
Web: www.unbs.go.ug
.DUS 1600 :2015
© UNBS 2015–All rights reserved iiiForeword
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade ,Industry and
Cooperatives established under Cap 327, of the Laws of Uganda.  UNBS is mandated to co -ordinate the
elaborat ion 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 Organis ation (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 area and consists of representatives of
consumers, traders, academicians, m anufacturers, government and other stakeholders.
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the
general public for comments. The committee reviews the comments before recommending the draft standards
for approval and declaration as Uganda Standards by the National Standards Council.
This Draft Uganda Standard has been developed as a result of a need to provide guidance to industry in
production and regulation of dairy whiteners .
This Draft Uganda Stan dard wasdeveloped bytheUNBS/TC 2/ SC 1 –Milk and milk products Sub
Committee under the Food and Agriculture standards Technical Committee, UNBS/TC 2 .DRAFT UGANDA STANDARD FDUS1600 :2015
© UNBS 2015–All rights reserved 1Dairy whitener —Specification
1Scope
This Draft Uganda standard specifies requirements and method s of sampling and test for dairy whitener
(sweetened partially skimmed milk powder ).
2Normative references
The following referenced documents are indispensable for the application 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 28, Hygiene in the food and drink manufacturing industry –Code of practice
US 45, General standard for food additives
US 163, Code of hygiene practic e for milk and milk products
US 217 -5/EAS 217-5,Methods for microbiological examination of foods –Part 5: Enumeration of coagulase -
positive Staphylococci
US 738, General standard for contaminants and toxins in food and feed
US EAS 38, Labelling of pre -packaged foods –Requirements
US EAS 67, Raw cow milk –Specification
US EAS 81 -6,Milk powders —Determination 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 68 -1,Milk and milk products —Methods for microbiological examination –Part 1: Total plate countDUS 1600 : 201 5
2 © UNBS 2015–All rights reservedUS 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
US ISO 6785, Milk and milk products —Detection of Salmonella spp.
US ISO 67 31, Milk, cream and evaporated milk –Determination of total solids content (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 number technique using 4 -methylumbelliferyl -beta-D-glucuron ide (MUG)
3Terms and definitions
For the purposes of this standard, the following terms and definitions shall apply .
3.1
dairy whitener (sweetened partially skimmed milk powder)
product prepared by spray drying of cow milk. The milk may be modified by p artial removal of fat and
substitution of milk solids not fat with carbohydrates such as sucrose, dextrose or dextrin
3.2
food grade material
packaging material, made of substances which are safe and suitable for their intended use and which will not
impar t any toxic substance or undesirable odour or flavour to the product
4Requirements
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 u sed shall 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 composi tion and free from lumps;
c)practically free from scorched particles;
d)befree of extraneous and foreign matter;
e)befreefrom abnormal flavours or rancid odours;
f)befree from added colours and flavours ;andDUS1600 :2015
© UNB S2015–All rights reserved 3g)have a pleasant and acceptable taste.
4.3 Specific r equirements
4.3.1Dairy whiteners shall comply with the specific requirements stipulated in table 1.
Table 1 —Specific requirements for dairy whiteners
S/No. Parameter Requirement Test method
i) Moisture content, % by mass , max. 4.0 US EAS 81 -2
ii) Titratable acidity as lactic acid, per 100g powder, max. 1.25 US EAS 81 -5
iii) Total solids, %, min. 96
iv) Protein, %, min 3 US ISO 8968 -3
v) Milk fat, % by mass, min. 20.0 US ISO 2446
vi) Total milk solids , %by weight , min. 60.0 US ISO 6731
vii) Insol ubility index, mL, max. 1.5 US EAS 81 -6
viii) Total ash (on dry basis), % by mass, max. 5.5 US EAS 81 -1
ix) Acid insoluble ash, % by mass, max. 0.1
x) Total added sugar (as sucrose), % by mass, max. 18.0
5Food additives
Food additives may be use d inthe preparation of dairy whiteners in accordance with US 45.
6Contaminants
6.1 Pesticide and veterinary drug residues
Dairy whiteners shall conform to those maximum limits for pesticide and veterinary drug residues established
by the Codex Alimentarius C ommission.
6.2 Other contaminants
Dairy whiteners shall conform to those maximum limits for other contaminants established under US 738.
7Hygiene
Dairy whiteners shall be produced, processed and handled under hygienic conditions and in appropriate
premise s in order to prevent contamination of the product in accordance with US 28 and US 163.
Dairy whiteners shall comply with the limits for micro -organisms specified in table 2.DUS 1600 : 201 5
4 © UNBS 2015–All rights reservedTable 2—Microbiol ogical limits for dairy whiteners
S/No. Microo rganism Limit Method of test
i) Total plate count , CFU/g, max. 104US EAS 68 -1
ii) E. Coli , MPN/g, max. <1 US ISO 11866 -1
iii) Coliforms, MPN/g, max. <1 US EAS 68 -2-1
iv) Staphylococcus aureus ,CFU/g, max. Absent US 217 -5/EAS 217 -5
v) Salmonella , 25 g, max. Absent US ISO 6785
vi) Yeast and moulds, CFU/g , max 10 US EAS 68 -3
8Weights and measures
The weight of the dairy whiteners shall comply with the w eights and measures requirements .
9Packaging
Dairy whitener shall be packaged in food grade containers which wil l safe guard the hygienic, nutritional and
organoleptic qualities of the product. The containers including packaging materials shall not impart any toxic
substance or undesirable odour to the product.
10Labelling
In addition to the requirements in US EAS 38, the following specific labelling requirements shall apply and
shall be legibly and indelibly marked:
a)name of the product as “dairy whitener ”and/or “sweetened partially skimmed milk powder” ;
b)complete list of ingredients to be declared in descending ord er of proportion;
c)name and physical address of processor/producer ;
d)batch or code number ;
e)storage conditions and instructions ;
f)date of manufacture;
g)expiry date;
h)net content in metric units ;and
i)country of origin.
11Methods of analysis and sampling
Test of dairy whiteners shall be done in accordance with the Uganda Standard sstated in the relevant clauses.
For the purpose of determining the compliance to this standard, sampling shall be done in accordance with
ISO 707.DUS1600 :2015
© UNB S2015–All rights reserved 5Bibliography
[1] IS 12299:1998, Dairy whitener –SpecificationDUS1600 :2015
© UNBS 2015–All rights reserved 7Certification 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 th e Standards Act, and the Regulations made
thereunder. This mark can be used only by those licensed under the certification mark scheme operated by
the Uganda National Bureau of Standards and in conjunction with the relevant Uganda Standard. The
presence of this mark on a prod uct or in relation to a product is an assurance that the goods comply with the
requirements of that standard under a system of supervision, control and testing in accordance with the
certification mark scheme of the Uganda National Bureau of Standards. UNB S marked products are
continually checked by UNBS for conformity to that standard.
Further particulars of the terms and conditions of licensing may be obtained from the Director, Uganda
National Bureau of Standards.
DUS 1600 : 2015
ICS67.100.10
Price based on nnpages
© UNBS 2015 –All rights reserved