DRAFT UGANDA STANDARD  
  DUS 1684  
First E dition  
2017 
 
 
 Reference number  
DUS 1684 : 2017 
© UNBS 2017   
  
Plant protein – Based Yoghurt  — Specification  
 DUS 1684 : 2017  
ii © UNBS 2017  – All rights reserved  
 Compliance 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 co rrect application  
© UNBS  2017   
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permission from UNBS.  
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 DUS 1684 :2017  
© UNBS 2017  – All rights reserved  iii 
 Foreword  
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 , as amended .  UNBS is man dated to co -
ordinate the elaboration 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  Agreemen t of the World Trade Organisation (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 key stakeholders 
including  government, academia, consumer groups, private sector and other interested parties.  
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments be fore recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
The committee responsible for this document is Technical Committee UNBS /TC 2,Food and Agriculture  
Subcommittee SC 3, Cereals, pulses a nd related products.  
 DUS 1684 : 2017  
iv © UNBS 2017  – All rights reserved  
  DUS : 2017  
v  
 Plant protein – Based Yoghurt  — Specification  
1 Scope   
This standard prescribes the requirements and the methods of  sampling and test for plantPlant  protein -based 
yoghurt obtained from protein isolates . 
2 Normative references   
The following referenced documents 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 refere nced document (including any amendments) applies.  
AOAC 972.25 , Lead in food. Atomic absorption spectrophotome CAC/RCP 57, Code of hygiene practice for 
milk and milk products  
CODEX  STAN 192 , General standard for Food additives  
EAS 38, Labelling of pre -pack aged foods   
EAS 38, Labelling of pre -packaged foods   
US EAS 161, Milk and milk products — Sampling — Inspection by attributes — Specification   
US ISO 4833, Microbiology of the food chain -- Horizontal method for the enumeration of microorganisms -- 
Part 1:  Colony count at 30 degrees C by the pour plate technique  
US ISO 6785, Milk and milk products — Detection of Salmonella spp.  
US ISO 6611, Milk and milk products -- Enumeration of colony -forming units of yeasts and/or moulds -- 
Colony -count technique at 25 degrees C  
US ISO 8086, Milk and milk products -- Sampling -- Inspection by attributes  
US ISO 11822 -2, Milk and milk products -- Enumeration of presumptive Escherichia coli -- Part 2: Colony -
count technique at 44 degrees C using membranes  
US ISO 16050 , Food stuffs -- Determination of aflatoxin B1, and the total content of aflatoxins B1, B2, G1 and 
G2 in cereals, nuts and derived products -- High-performance liquid chromatographic method  
US ISO 13580, Yogurt  — Determination of total solids content (Reference m ethod)  
 
3 Terms and definitions   
For the purposes of this document, the following terms and definitions apply.  
3.1  
3.1   
vi © UNBS 2017  – All rights reserved  
 yoghurt  
cultured milk product obtained by lactic acid fermentation through the action of Lactobacillus bulgaricus and 
Streptococcus t hermophilus   
3.2  
sweetened yoghurt  
yoghurt to which one or more sugars only have been added  
3.3  
sugar  
any carbohydrate sweetening matter  
3.4  
plain yoghurt  
yoghurt to which no sugar and food additives have been added  
3.5  
flavoured yoghurt  
yoghurt t o which flavouring foods or other flavouring ingredients have been added  
3.6  
fruit yoghurt  
yoghurt to which fruits have been added  
3.7  
heat-treated yoghurt  
yoghurt which has been subjected to heat treatment after fermentation  
3.8  
pasteurized yoghur t  
yoghurt which has been subjected to pasteurization process ( see EAS 69) after fermentation  
3.9  
thermized yoghurt  
yoghurt that is heat -treated at 62 °C to 65 °C for 15 s to 20 s econds  aimed at reducing the number of viable 
organisms and prolonging she lf-life  
3.10  
sterilized yoghurt  
yoghurt that is heat -treated at a minimum of 115 °C for 15 s econds  aimed at attaining commercial sterility and 
prolonged shelf -life 
3.11  
food packaging materials  
packaging material, made of substances which are safe and  suitable for their intended use and which will not 
impart any toxic substance or undesirable odour or flavour to the product  
 
4 RAW MATERIALS   
4.1 Plant Plant protein -based yoghurt shall be  obtained from   
a) plant protein isolates or ot her oilseed protein s ources that conform to the relevant Uganda Standards  
b) lacti acid organisms (Streptococcus thermophilus  or Lactobacillus bulgaricus  )or any other suitable 
culture individually or in combination.   
© UNBS 2017  – All rights reserved  vii 
 4.2 Optional   
a) Edible fruits, fruit pulps or juices, jams and h oney rnay be used  that conform to the relevant Uganda 
Standards  
b) Canned or concentrated fruit juices shall comply with the requirements that conform to the relevant 
Uganda Standards  
c) milk or milk powder or suitable amino acids  that conform to the relevant U ganda Standards  
4.1 Types  
4.1.1  The protein -based yoghurt shall be any of the following types : 
a) Plain,  
b) Sweetened,  
c) Flavoured, and  
d) Flavoured and sweetened.  
4.1.2  Flavoured protein -based yoghurt shall further be identified according to the flavour added, such  as 
vanilla -flavoured, fruit -flavoured or spice  flavoured.  
5 Quality requirements  
5.1 General requirements  
Plant protein based yoghurt shall;.  
a) be of uniform  composition,  
b) free from extraneo us matter and harmful material and  pathogenic bacteria.  
c) have a body and texture of the protein -based  yoghurt  
d) shall be firm and uniform with negligible whey separation.  
e) have a pleasi ng flavour and clean acid taste, thus  shall not be of taste r acid, musty, metallic, bitter or 
flat. The flavour shall not be yeasty, coarse or over -ripened.  
5.2 The plant protein based yoghurt shall have the specific requirements stated in table 1 below  
 
 
 
 
 
  
viii © UNBS 2017  – All rights reserved  
 Table 2 Specific requirements for plant protein based protein yoghurt.  
S/N Requirement  Limits  Test method  
1 Total solids, percent by mass /mas  8.5 ISO 13580  
2 Fat, percent by mass, Min  1.5 ISO  11870  
3 Protein ( N x 625 ), % 
by mass, Min  3.0 ISO 8968 -1 
4 Acidity, as lactic acid, percent  by mass, 
Min 0.8 ISO 26323  
5 pH, max  1.0 ISO 26323  
6 Gossypol , %, mass/mass  0.065  ISO 6866  
 
NOTE: Aflatoxin content,urease activity and gossypol content shall be determined only if protein derived from groundnut, 
soya  beans and cottonseed respectively have been used in formulating the  plant  protein -based yoghurt.  
5 Food additives  
Only the food add itives permitted in CODEX  STAN 192 standards for food additives may be used  
NOTE - Sorbic acid and its salts may be used as preservatives.  
6 Contamina nts 
6.1 Pesticide  
Plant  protein based  yoghurt shall comply with those maximum pesticide residue limits es tablished by CODEX 
Alimentarius commission for similar commodities . 
6.2 Heavy metals  
The maximum content of lead (Pb)  in Plant protein based  yoghurt when determined in accordance with the 
method described in AOAC 972.25 shall not exceed0.2 mg/kg. The prod uct shall not con tain other heavy 
metal contaminants in amounts which may represent a hazard to health .checjk those of public health and 
list  
6.3 Aflatoxin  
The maximum content of aflatoxins in  the plant yoghurt when determined in accordance with the metho d 
described in ISO 16050shall not exceed 5 μg/kg (ppb) for aflatoxin B  and 10 μg/kg for total aflatoxins  
7 Hygiene  
7.1  Plant yoghurt shall be produced, prepared and handled in accordance with CAC/RCP 57 .  
7.2  Plant yoghurt shall conform to the microbial  limits stated in table 2:   
 
  
© UNBS 2017  – All rights reserved  ix 
 s/n Requirement  Limits  Test method  
1 Total plate count, cfu/m  100 US ISO 4833 -1 
2 E.coli count , per g, Max  Absent  US ISO 11866,  
3 Salmonella sp.  Absent  US ISO 6785  
4 Yeas ts and mould count , per g, max  100 US ISO 661  
 
8 Packaging  
Plant yoghurt shall be packed in food grade containers which will safeguard the hygienic, nutritional, and 
organoleptic qualities of the product  
10  Weights and measures  
Plant yoghurt shall be packaged in accordance with the Weights and Measures  requirements of the 
destination country . 
 
10 Labelling  
10.1In addition to the requirements in US EAS 38, the following specific labelling requirements shall apply and 
shall be legibly and indelibly marked   
I. The name of the product to be  declared on the l abel shall be “ Plant  protein based  yoghurt”  or 
accompanied by the specific  name of the cereal used or “X based yoghurt where X refers to the plant 
isolste used  
II. Net contents the net contents shall be declared by weight in metric (`Systeme International') u nits. 
III. Name, location and physical address of the manufacturer shall be declared  
IV. Country of origin The country of origin shall be declared  
V. Lot identification Each container shall be permanently marked with lot identification  
VI. The statement “store in a cool d ry place and away from contaminants”  
VII. Date marking The date of minimum durability shall be declared (`sell by' date).date of manufacture  
VIII. Storage conditions  
IX. Best before date  
X. Instructions for disposal of used package  
XI. List of ingredients  
XII. If spiced or flavoure d, salty or unsalted, allergens   
x © UNBS 2017  – All rights reserved  
 10.2   Nutrition labelling   
The amount of micronutrients in the Plant  protein bases  yoghurt shall be declared on the label in accordance 
with US EAS 803 . 
10.3   Nutrition and health claims  
Plant protein bases yoghurt may ha ve claims on the importance of the micronutrients in nutrition and health. 
Such claims when declared shall be consistent with US EAS 804 and US EAS 805 . 
10 Sampling  
Methods of sampling of Plant based yoghu rt shall bein g accordance with EAS 161  
  
© UNBS 2017  – All rights reserved  xi 
 Bibliograph y 
[1] IS 8678 -1977, specification for Plant protein based yoghurt ( Plant  curd)  
xii © UNBS 2017  – All rights reserved  
 Certification 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 the 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 conjuncti on with the relevant Uganda Standard. The 
presence of this mark on a product 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. UNBS 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, Uga nda 
National Bureau of Standards.  
 
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