DRAFT UGANDA STANDARD  
  DUS 871  
Second  Edition  
2018 -mm-dd 
 
 
 Reference number  
DUS 871: 2018  
© UNBS 2018   
  
Malted cereal beverages — Specification  
 DUS 871 : 2018  
ii © UNBS 2018  – 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 correct application  
© UNBS 2018   
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written 
permissio n from UNBS.  
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 4 333 2 50/1/2/3  
Fax: +256 41 4 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  DUS 871: 2018  
© UNBS 2018  – 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 mandated t o 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  Agreement  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 govern ment, 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 before re commending 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 16, Drinks, Water and rela ted beverages  
This second  edition cancels and replaces the first edition ( US 871:2011 ), which  has been technically revised.  DRAFT UGANDA STANDARD  DUS 871: 2018  
 
© UNBS 2018 – All rights reserved  1 
 Malted cereal beverages — Specification  
1 Scope   
This Uganda Standard specifies requirements and methods of sampling and test for malted cereal beverages.  
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. Fo r undated 
references, the latest edition of the referenced document (including any amendments) applies.  
US ISO 6634  Fruit, vegetables and derived products — Determination of arsenic content — Silver 
diethyldithiocarbamate spectrophotometric method . 
US ISO 6633 , Fruit and vegetables products — Determination of lead content — Flameless atomic absorption 
spectrometric method  
US ISO 6637, Fruits, vegetables and derived products — Determination of m ercury content — Flameless 
atomic absorption method  
US ISO 6561 -2, Fruits, vegetables and derived produc ts — Determination of cadmium content — Part 2: 
Method using flame atomic absorption spectrometry   
US 28 , Code of practice for hygiene in the food and d rink manufacturing industry  
US 1659 , Materials in contact with food — Requirements for packaging materials  
US EAS 38 , Labelling of pre -packaged foods — General requirements   
US EAS 805:  Use of nutrition and health claims — Requirements  
US EAS 804 , Claims o n food — Requirement  
US EAS 12 , Potable water — Specification  
US EAS 104 , Alcoholic beverages — Methods of sampling and test  
US ISO 4833 -1 Microbiology of the food chain – Horizontal method for the enumeration of microorganisms – 
Part 1: Colony count at 30  0C by the pour plate technique  
US ISO 21527 -1 Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
yeasts and moulds — Part 1, Colony count technique in products with water activity greater than 0.95  
US CAC/GL 50 , Gene ral guidelines on sampling  
US ISO 7251, Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of presumptive Escherichia coli — Most probable number technique  
US ISO 750, Fruit and vegetable products —Determin ation of titratable acidity   DUS 871: 2018  
2 © UNBS 2018  – All rights reserved  
 3 Terms and definitions   
For the purposes of this document, the following terms and definitions apply. ISO and IEC maintain 
terminological databases for use in standardization at the following addresses:  
— ISO Online browsing platform: available at http://www.iso.org/obp  
3 1 
cereal grains  
grains of grasses such as wheat, millet, sorghum, oats, or corn, the starchy grains of which are used as food  
3.2 
malted cereal beverage  
acidic non -alcoholic beverage produced from malted cere al and contains wholly or partially  gelatinized milled 
cereal acidified by the introduced acids and that may contain permitted additives, edible proteins(s), minerals 
or vitamins (or a combination of these) and maybe clear or opaque.  
3.3 
malted cereal grain  
germinated cereal grains  that have been dried by malting  
4 Requirements for raw materials  
4.1 General quality factors  
The cereal grains or grain products used in the production of the malt beverage shall be clean and sound and 
in every way fit for use in the preparation of a product for human consumption.  
Where a relevant standard has been declared for such grains or grain products the grains or grain products 
shall conform to national standards .  
4.2 Essential ingredients  
4.2.1  Essentia l ingredients for malted cereal beverages  
The following ingredients shall be used in the preparation of malted cereal beverages:  
a) malted cereal grains .  
b) potable water complying with US  EAS 12; and  
c) permitted acidulants .  
4.2.2  Optional ingredients  
Malted cereal beverages may contain the following optional ingredients:  
i. edible starch;  
ii. sugar; and  
iii. permitted sweeteners.  DUS 871: 2018  
© UNBS 2018 – All rights reserved  3 
 
 5 Requirements for the product  
5.1 General quality factors  
5.1.1  Malted cereal beverages shall be practically free from off -odours and off -flavours when judged using 
the normal sensory tests.  
5.1.2  Malted cereal beverages shall be practically free from filth (impurities of animal origin, including dead 
insects) when ju dged using the normal senses.  
5.1.3  Malted cereal beverages shall be practically free from objectionable matter.  
5.1.4  The appearance and consistency of the malted cereal beverages shall be uniform and characteristic 
of the product.  
5.2 Essential composi tion factors  
Malted cereal beverages shall conform to the compositional requirements in Table 1.  
Table 1 ─ Compositional requirements for malted cereal beverages  
Characteristic  Requirement  Method of test  
Total solids content, % (m/m), min  8 Annex A  
Alcohol content, % (m/m), max  0.25 US EAS 104  
 
5.3 Nutrients  
Nutrients including vitamins, minerals and specific amino acids may be added to malted cereal beverages in 
conformity with the requirements stipulated in national legislation  
6 Food additives  
Malted cereal beverages may contain food additives in accordance with US 45 .  
7 Contaminants  
7.1 Heavy metals  
Table 2 – Limits for heavy metal contaminants kombucha drinks  
Contaminant  Maximum limit  Method of test  
Arsenic (As), mg/kg  0.05 US ISO 6634  
Lead  (Pb), mg/kg  0.05 US ISO 6633  
Mercury (Hg), mg/kg  0.001  US ISO 6637  
Cadmium (Cd), mg/kg  0.003  US ISO 6561 -2 DUS 871: 2018  
4 © UNBS 2018  – All rights reserved  
 7.2 Pesticide residues  
Malted cereal beverages shall comply with those maximum residue limits established by the Codex 
Alimentarius Commission for this commodity.  
7.3 Mycotoxins  
Malted cereal beverages shall comply with those maximum mycotoxin limits establish ed by the Codex 
Alimentarius Commission for this commodity .  
8 Hygiene  
Malted cereal beverages shall be produced and handled in hygienic manner in accordance with US 28. Malted 
cereal beverages shall conform to the limits for microbiological contaminants in Table 2.  
Table 2 ─ Microbiological limits for malted cereal beverages  
Microorganisms  Maximum limit  Method of Test  
Total aerobic count, CFU/mL  100 US 217 -2/EAS 217 -2 
E. coli, per m  L Not detected  US ISO 7251  
Salmonella per 25 mL  Negative  US 217 -6/EAS 217 -6 
Yeas t and mould, CFU/mL  20 US 217 -8/EAS 217 -8 
 
9 Packaging  
Products  shall be packaged in food grade containers which will safeguard the hygienic, nutritional, 
technological, and organoleptic qualities of the product.   
10 Labelling  
 
10.1 The following information shall appear on the label in accordance with to the requirements of US EAS 
38:  
a) name of t he product, “Malted cereal beverages”.  
b) list of ingredients;  
c) lot /batch identification number;  
d) best before to  
e) manufacture date  
f) name and physical address of manufacturer;  
g) net content; and  
h) country of origin.  
10.2 Nutritional labelling, nutrition and health claims may be made in accordance with US  EAS 803, 805  500, 
US 508 and US 566.  DUS 871: 2018  
© UNBS 2018 – All rights reserved  5 
 
 11 Sampling  
11.1 Scale of sampling  
11.1.1  Lot  
All containers in a consignment belonging to the same batch of manufacture shall c onstitute a lot. If the 
consignment is declared to consist of different batches of manufacture, containers of the same batch shall be 
grouped together and each group so formed shall constitute a separate lot.  
Samples shall be tested from each lot for asce rtaining conformity to the requirements of this standard.  
11.1.2  Sample size  
The number of containers to be selected from a lot for testing for microbiological and other requirements shall 
depend on the size of the lot and shall be in accordance with Tab le 3. 
Table 3 – Number of containers to be selected for sampling  
No. of containers in the lot (N)  No. of containers to be selected (n)  
Microbiological  Other tests  
up to 1300  12 18 
1301 to 3200  18 24 
3201 and above  24 30 
 
11.1.3  Sampling method  
The containers to be selected for testing shall be chosen at random from the lot by the following procedure. 
Starting from any container, count them as 1,2,3…... up to r. Every r th containers thus counted shall be 
withdrawn, r being the integral part of N/n, w here N is the total number of containers in the lot and n is the total 
number of containers to be chosen (see Table 3).  
11.2 Test samples and reference samples  
11.2.1  Samples for microbiological tests  
The sample containers selected for microbiological t ests (see Table 3) shall be divided at random into three 
equal sets and labelled with all particulars of sampling. One of these sets of sample containers shall be for the 
buyer, another for the supplier and the third set is the reference.   
11.2.2  Samples f or other tests  
The sample containers selected for other tests (see Table 3) shall be divided at random into three equal sets 
and labelled with all the particulars of sampling. One of these sets of sample containers shall be for the buyer, 
another for the supplier and third is the reference.  DUS 871: 2018  
6 © UNBS 2018  – All rights reserved  
 11.2.3  Reference samples  
Referee samples shall consist of set of sample containers for microbiological tests (see 11.2.1) and a set of 
sample containers for other tests (see 11.2.2) and shall bear the seals of the buy er and supplier or as agreed 
to between the two.  DUS 871: 2018  
© UNBS 2018 – All rights reserved  7 
 
 Annex  A 
(normative)  
 
Method for 
 determination of total solids content   
A.1 Weigh a suitable size evaporating dish and record the mass m1.  
A.2 By means of a measuring cylinder, transfe r approximately 25 mL of the test sample to the evaporating 
dish.  
A.3 Weigh the dish and the test specimen and record the mass m2.  
A.4 Heat the dish on a boiling water bath until all the liquid has evaporated, then transfer the dish to an air 
oven, and d ry for 30 min at 103 °C ± 1 °C.  
A.5 Cool in a desiccator.  
A.6 Reweigh the dish and the dried test specimen (residue) and record the mass m3. Calculate the total 
solids content as follows:  
Total solids content, % ( m/m) = 
100

1 23
m mm m 1  
where  
m1 is the mass , in grams, of the dish;  
m2 is the mass , in grams, of the dish and specimen; and  
m3  is the mass , in grams, of the dish and dried specimen  DUS 871: 2018  
8 © UNBS 2018  – All rights reserved  
 Bibliography  
[1] SABS 1199 Edition 1.1, South African Bureau of Standards Specification – the productio n of mageu    
[2] US 871: 201 1, Malted cereal beverages — Specification  
 DUS 871: 2018  
© UNBS 2018 – All rights reserved  9 
 Certificatio n 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 ma de 
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 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 a re 
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 871: 2018    
 
ICS 67.160.20  
Price based on nn pages  
© UNBS  2018  – All rights reserved