DEAS 69: 2018  
ICS 67.100.10  
HS 0401.20.00  
 
© EAC 2018                                                                                                                              Third  Edition 2018  
 DRAFT EAST AFRICAN STANDARD  
Pasteurised milk — Specification  
EAST AFRICAN COMMUNITY  DEAS 69: 2018  
ii © EAC  2018  – All rights  reserved  
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Violators may be prosecuted . DEAS 69: 2018  
© EAC 2018 – All rights  reserved  iii 
 Foreword  
Development of the East African Standards has been necessitated  by the need for harmonizing requirements 
governing quality of products and services in the East African Community. It is envisaged that through 
harmonized standardization, trade barriers that are encountered when goods and services are exchanged 
within th e Community will be removed.  
The Community has established an East African Standards Committee  (EASC)  mandated to develop and 
issue East African Standards  (EAS) . The Committee is composed of representatives of the National 
Standards Bodies in Partner State s, together with the representatives from the public and private sector 
organizations  in the community . 
East African Standards are developed through  Technical Committees that are representative of key 
stakeholders including government, academia, consumer g roups, private sector and other interested parties. 
Draft East African Standards are circulated to stakeholders through the National Standards Bodies in the 
Partner States. The comments received are discussed and incorporated before finalization of standar ds, in 
accordance with the Principles and procedures for develop ment of East African Standards.  
East African Standards are subject to review, to keep pace with technological advances. Users of the East 
African Standards are therefore expected to ensure tha t they always have the latest versions of the standards 
they are implementing . 
The committee responsible  for this document is Technical Committee EAS/TC 017, Milk and milk products . 
Attention is drawn to the possibility that some of the elements of this do cument may be subject of patent 
rights. EAC shall not be held responsible for identifying any or all such patent rights.  
This third edition cancels and replaces the second edition ( EAS 69: 2007 ), which has been technically revised.  
 DRAFT EAST AFRICAN STANDARD  DEAS 69: 2018  
 
© EAC 2018 – All rights reserved  1 
 Pasteurised milk — Specification  
1 Scope  
This Draft East African Standard specifies requirements, sampling and test methods for  pasteurized milk. 
2 Normative references  
The following documents are referred to in the text in such a way that some or all of their content constitut es 
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 946.04 , Official method for Phosphatase (residual) in ice  cream and frozen desserts  
AOAC 999.10, Official method for lead, cadmium, zinc, copper, and iron in foods Atomic absorption 
Spectrophotometry after microwave Digestion  
CAC/RCP 1 , General principle s for food hygiene  
CAC/RCP 57 , Code of hygienic practice fo r milk and milk products  
EAS 38 , Label ling of pre -packaged foods — General requirements  
EAS 803, Nutrition labelling — Requirements  
ISO 707, Milk and milk products — Guidance on sampling  
ISO 14501, Milk and milk powder — Determination of aflatoxin M1 conte nt — Clean -up by immunoaffinity 
chromatography and determination by high -performance liquid chromatography  
ISO 2446 , Milk — Determination of fat content  
ISO 4832 , Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
coliforms  — Colony count technique  
ISO 4833 -1, 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  
ISO 5764 , Milk — Determination of freezing point — Therm istor cryoscope method (Reference method)  
ISO 6 579-1, Microbiology of the food chain — Horizontal method for the detection, enumeration and 
serotyping of Salmonella — Part 1: Detection of Salmonella spp.  
ISO 6731, Milk, cream and evaporated milk — Determin ation of total solids content (Reference method)  
ISO 6888 -3, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
coagulase -positive staphylococci (Staphylococcus aureus and other species)  — Part 3: Detection and MPN 
technique for low numbers   
2 © EAC  2018  – All rights  reserved  
 ISO 10560, Milk and Milk products — Detection of Listeria monocytogenes  
ISO 11816 -1, Milk and milk products — Determination of alkaline phosphatase activity — Part 1: Fluorimetric 
method for milk and milk -based drinks  
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)  
3 Terms and definitions  
For the purposes of this document, the following terms and definitions apply.  
3.1 
cow milk  
normal, clean and fresh secretion  extracted from the udder of a healthy cow, but excluding that obtained 
during the first seven days after calving  
3.2 
pasteurized milk  
milk which has been subjected to pasteurization either by batch meth od, flash pasteurization or High 
Temperature Short Time method (HTST)  
3.3 
batch method  
temperature of milk 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 Tempe rature Short Time method (HTST)  
temperature of milk raised to not less than 72 °C and retained at this tem perature for at least 15 sec  and 
immediately and rapidly cooled to  a temperature of 10 °C or less  
3.5 
flash pasteurization  
temperature of milk raised to not less than 80 °C and retained at this temperature for at least 10 sec and 
immediately and rapidly cooled to 10 °C or less.  
4 Requirements  
4.1 General requirements  
Pasteurized milk shall:  
a) be processed without affecting the composition of the product ; 
b) have characteristic texture and colour ; and  
c) be free from preservatives, off-flavours  and odour  
4.2 Specific requirements  
Pasteurized milk shall comply with specific requirements given in Table 1 when tested in accordance with test 
methods specified therein .  
© EAC 2018 – All rights  reserved  3 
 Table 1 — Specific requirements for Pasteurized milk 
S/N Characteristic  Whole milk  Fat reduced 
milk Low fat milk  Fat free  Test method  
i.  Milk fat , % 3.25 (min.)  1.51 ⎯ 3.24 0.50 ⎯ 1.50 0.50 (max.) ISO 2446  
ii.  Milk Solid s Not Fat , %, 
min. 8.5 8.5 8.5 8.5 ISO 6731  
iii.  Freezing point, °C  -0.550 to -
0.525  -0.550 to -
0.525  -0.550 to -
0.525  -0.550 to -
0.525  ISO 5764  
iv.  Density at 20 °C,  g/ml 1.028  - 1.036  1.028  - 1.036  1.028  - 1.036 1.028  - 1.036  Annex A  
v.  Phosphatase  negative  negative  negative  negative  ISO 11816 -1 
 
4.3 Microbiological limits  
Pasteurized milk shall comply with microbiological limits  given in Table 2 when tested in accordance with test 
methods specified therein.  
Table 2 — Microbiological limits for pasteurized milk 
S/N Micro organism  Maximum limits  Test method  
i.  Total plate count,  CFU/ ml 30 000  ISO 4833 -1 
ii.  Total Coliforms, CFU/m l 10 ISO 4832  
iii.  E. coli, CFU/ ml Absent  ISO 11866 -1 
iv.  Listeria monocytogenes,  CFU/ ml Absent ISO 10560  
v.  Salmonella Spp, per 25 ml  Absent  ISO 6579 -1 
vi.  Mycobacterium tuberculosis  per 
CFU/ ml Absent  To be defined  
vii.  Staphylococcus aureus  per ml  Absent  ISO 6888 -3 
 
6 Contaminants  
6.1 Pesticide residues  
Pasteurized milk shall conform to maximum lim its residues set by Codex Alimentarius Commission.  
6.2 Veterinary drugs residues  
Pasteurized milk shall conform to maximum tolerable residue limits for antibiotics  and other veterinary drugs 
set by Codex Alimentarius Commission.  
6.3 Heavy metals  
When teste d in accordance with AOAC 999.10, t he level of Lead (Pb) shall not exceed 0.02 mg/kg.  
6.4 Mycotoxin  
When tested in accordance with ISO 14501 the level of Aflatoxin M1 shall not exceed 0.50 µg/kg.   
4 © EAC  2018  – All rights  reserved  
 7 Hygiene  
Pasteurized milk shall be produced and handled in accordance with CAC/RCP 57 and CAC/RCP 1.  
8 Packaging  
Pasteurized milk shall be packaged in safe, food grade, and sanitized containers. The product when marketed 
shall be packaged in well -sealed containers in order to prevent spoilage or contamination.  
9 Labelling  
The containers shall be labelled in compliance with the requirements of EAS 38  and EAS 803 . In addition, the 
following particulars shall be legibly and indelibly labelled on the container:  
a) name of the product as  “Pasteurised  milk”; 
b) fat content ; 
c) net content in  SI units ; 
d) name and physical address of manufacturer;  
e) batch or code number;  
f) nutritional information ; 
g) the date of manufacture and expiry date;  
h) instruction for storage and use;  and 
i) country of origin.  
10 Sampling  
Sampling of pasteurized milk shall  be done in accordance with ISO 707.   
© EAC 2018 – All rights  reserved  5 
 Annex  A 
(normative)  
 
Determination of Density in milk  
A.1 General  
The density is a relationship between the body mass and the volume this body occupies in the space. The  
density test is performed in order to be used in the detection of adulteration in the milk since, the addition of 
water only would cause the decrease in density, whereas the skimming(fat removal) would cause an 
increased density in the milk, beside supply ing important information for the determination of the total dry 
extract.  
A.2 Equipment  
The following equipment shall be used:  
a) Thermolactodensimeter (TLD)  
b) Test tube (250 mL)  
A.3 Methods  
The density determination is accomplished by the Thermolactodensimeter  because the practicability of this 
method.  
A.4 Procedure  
A.4.1 Place the sample to be analyzed in the clean and dry test tube by taking the care of inclining the test 
tube and allowing the liquid to flow down the walls of the glass for avoiding the incorp oration of the air which 
would reduce the density of the milk;  
A.4.2  Immense TLD into the test tube and make it rotate slowly on its own axis;  
A.4.3  Perform  the reading of both density and temperature of the milk as soon as TLD stabilizes;  
A.4.4 Proceed to  the correction of the influence from the temperature, by using an adequate scale. The 
result will correspond to the corrected milk density.  
 DEAS 69: 2018    
 
© EAC 2018  – All rights reserved