DRAFT UGANDA STANDARD  
  DUS DEAS  70 
Second  Edition  
2018-mm-dd 
 
 Reference number  
DUS DEAS  70: 2018 
© UNBS 2018 
   
Dairy ice cream — Specification  
 
 DUS DEAS  70: 2018  
ii                © UNBS  2016 - 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 
permission 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 7 333 250/1/2  
Fax: +256 41 4 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  
 DUS DEAS  70: 2018  
© UNBS  2018  - All rights reserved                 iii National 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.  UN BS is mandated 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  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 representatives o f 
consumers, traders, academicians, manufacturers, 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 be fore recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Draft Uganda Standard, DUS DEAS  70:2018 , Dairy ice cream  — Specification , is identical with and has 
been reproduc ed from an East African  Standard, EAS 70:2018 , Dairy ice cream  — Specification , and is being 
proposed for adoption as a Uganda Standard.  
This standard cancels and replaces the first edition US EAS 70: 2006 , which has been technic ally revised.  
This standard was developed by Food and agriculture  Standards Technical Committee (UNBS/TC 2). 
Wherever the words, “ East African  Standard " appear, they should be replaced by "Uganda Standard."   DEAS 70: 2018  
ICS 67.100.10  
HS 2105.00.0010  
 
© EAC 2018                                                                                                                              Third  Edition 2018   
 DRAFT EAST AFRICAN STANDARD  
Dairy ice cream  — Specification  
EAST AFRICAN COMMUNITY  DEAS 70: 2018  
ii © EAC  2018  – All rights reserved  
 Copyright notice  
This EAC document is copyright -protected by EAC. While the reproduction of this document by 
participants in the EAC standards development process is permit ted without prior permission from EAC, 
neither this document nor any extract from it may be reproduced, stored or transmitted in any form for 
any other purpose without prior written permission from EAC.  
Requests for permission to reproduce this document fo r the purpose of selling it should be addressed 
as shown below or to EAC’s member body in the country of the requester:  
© East African Community 2018  — All rights reserved  
East African Community  
P.O. Box 1096 , 
Arusha  
Tanzania  
Tel: + 255 27 2 162100  
Fax: + 255 27 2162190  
E-mail: eac@eachq.org  
Web: www.eac -quality.net  
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement.  
Violators may be prosecuted . DEAS 70: 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 the  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 groups, 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 standa rds, 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 th at they always have the latest versions of the standards 
they are implementing .  
The committee responsible  for this document is Technical Committee EASC/TC 017, Milk and milk products . 
Attention is drawn to the possibility that some of the elements of this  document 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 70: 2007 ), which has been  technically rev ised.  
 DRAFT EAST AFRICAN STANDARD  DEAS 70: 2018  
 
© EAC 2018 – All rights reserved  1 
 Dairy ice cream  — Specification  
1 Scope  
This Draft East African Standard specifies requirements, sampling and test methods for dairy ice cream 
intended for human consumption.  
2 Normative references  
The following documents are referred to in the text in such a way that some o r 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 referenced document (including any amendments) applies.  
AOAC 999.10, Official method f or 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 for milk and milk products  
CODEX STAN 192 , Codex general st andard for food additives  
EAS 12 , Potable water — Specification  
EAS 16 , Plantation (mill) white sugar — Specification  
EAS 22 , Butter — Specification  
EAS 36;  Honey — Specification  
EAS 38 , Labelling of pre -packaged foods — General requirements  
EAS 49 , Milk powders and cream powder — Specification  
EAS 69 , Pasteurized milk — Specification  
EAS 87, Sweetened condensed milk — Specification  
EAS 803 , Nutrition labelling — Requirements  
ISO 707 , Milk and milk products — Guidance on sampling  
ISO 2446 , Milk — Determinat ion 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   
2 © EAC  2018  – All rights reserved  
 ISO 6579 -1, Microbiology of the food chain — Horizontal method for the detection, enumeration and 
serotyping of Salmonella — Part 1: Detection of Salmonella spp.  
ISO 6611 , Milk and milk prod ucts — Enumeration of colony -forming units of yeasts and/or moulds — Colony -
count technique at 25 degrees C  
ISO 6731, Milk, cream and evaporated milk — Determination of total solids content (Reference method)  
ISO 7932 , Microbiology of food and animal feedi ng stuffs — Horizontal method for the enumeration of 
presumptive Bacillus cereus — Colony -count technique at 30 degrees C  
ISO 11290 -2, Microbiology of the food chain — Horizontal method for the detection and enumeration of 
Listeria monocytogenes and of Lis teria spp. — Part 2: Enumeration method  
ISO 11866 -1, Milk and milk products — Enumeration of presumptive Escherichia coli — Part 1: Most probable 
number technique using 4 -methylumbelliferyl -beta-D-glucuronide (MUG)  
ISO 14501, Milk and milk powder — Determi nation of aflatoxin M1 content — Clean -up by immunoaffinity 
chromatography and determination by high -performance liquid chromatography  
ISO 18068 , Cotton fibres — Test method for sugar content — Spectrophotometry  
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  
3 Terms and definitions  
For the purposes of this document, the follow ing terms and definitions apply.  
3.1 
dairy ice cream  
frozen food product made from pasteurized dairy ice cream mix by a process of freezing with incorporation of 
air, followed by the optional addition of dairy chocolate, fruits, nuts or confections  
3.2 
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  
4 Raw materials  
4.1 Raw materials  
The following raw materials shall be used:  
a) milk and milk products such as:  
i. milk powder complying with EAS 49 ; 
ii. concentrated complying with EAS 87;  
iii. pasteurized complying with EAS 69 ; 
iv. butter complying  EAS 22 ; or  
© EAC 2018  – All rights reserved  3 
 v. cream.  
b) sugar complying with EAS 16 ; and  
c) water complying with EAS 12 . 
4.2 Permitted i ngredients  
In the production of dairy  ice cream, the following ingredients may be used  and once used they shall be fit for 
human consumption . Those ingredients include  but are not limited to:  
a) egg or egg products ; 
b) fruit and fruit products (The products may be fresh, frozen,  dried, canned or i n syrup form);  
c) cocoa and cocoa products;  
d) honey complying with EAS 36;  
e) coffee ; 
f) confectionery products ; or 
g) nuts (all kinds ). 
4.3 General requirements  
Dairy ice cream shall:  
a) be homogeneous mixture ; 
b) be free from organoleptically detectable ice crystals ;  
c) have typical flavor of the ingredients used;  
d) be free from extraneous material;  
e) contain overrun not exceeding 100 %; and  
f) contain no fat other than milk fat .  
4.4 Specific requirements  
Dairy ice cream shall comply with the requirements specified in Table 1  when  tested in accordance with test 
methods specified therein.  
Table 1  — Specific requirements for dairy ice cream  
Characteristic  Dairy ice cream  Test method  
Total sugar (excluding Lactose), 
%, mass , min.  13.0 ISO 18068  
Milk Solids  Non-Fat, %, mass , 
min. 13.0 ISO 6731  
Milk fat, % , mass , min.  10.0 ISO 2446  
  
4 © EAC  2018  – All rights reserved  
 4.5 Microbiological limits  
Dairy ice cream shall comply with the following microbiological limits in Table 2  when tested in accordance 
with test methods specified therein.  
Table 2 — Microbiological limits  for dairy ice cream  
Micro organisms  Maximum limits  Test method  
Total plate count, CFU/g  40 000  ISO 4833 -1 
Total Coliforms  10 ISO 4832  
E. Coli , CFU/g  Absent  ISO 11866 -1 
Salmonella spp , per 25 g  Absent  ISO 6579 -1 
L. monocytogenes , CFU /g Absent  ISO 112 90-2 
Staphylococcus aureus /g Absent  ISO 6888 -3 
Bacillus cereus  CFU/g  Absent  ISO 7932  
Moulds and yeasts, CFU/g  10 ISO 6611  
 
5 Food additives  
Food additives which may be used shall comply with CODEX STAN 192.  
6 Contaminants  
6.1 Pesticide residues  
Dairy i ce cream shall conform to maximum limits residues set by Codex Alimentarius Commission.  
6.2 Veterinary drugs residues  
Dairy ice cream shall conform to maximum tolerable residue limits for antibiotics  and other veterinary drugs 
set by Codex Alimentarius Com mission.  
6.3 Heavy metals  
The level of Lead (Pb) shall not exceed 0.02 mg/kg when tested in accordance with AOAC 999.10.  
6.4 Mycotoxin  
When tested in accordance with ISO 14501 the level of Aflatoxin M1 shall not exceed 0.50 µg/kg.  
7 Hygiene  
Dairy ice cream  shall be produced and handled in accordance with CAC/RCP 57 and CAC/RCP 1 . 
8 Packaging  
Dairy ice cream shall be packaged in food grade containers which safeguards the quality of the product.   
© EAC 2018  – All rights reserved  5 
 9 Labelling  
The container shall be labelled in compliance with t he 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 “Dairy ice cream”; In case of products containing fruits, "name of the fruit" 
followed by the nam e of the product. The words "name of fruit or flavoured" may be added to dairy ice 
cream, (for example - "strawberry flavoured dairy ice cream").  
b) name and physical address of manufacturer;  
c) net content in SI units;  
d) batch or code number;  
e) list of ingredients;  
f) nutritional information;  
g) the date of manufacture and expiry date;  
h) instruction for storage and use;  
i) declaration of allergens if any; and  
j) country of origin.  
10 Sampling  
Dairy ice cream shall be done in accordance with ISO 707 . 
 DEAS 70: 2018    
 
© EAC 2018  – All rig hts reserved