UGANDA STANDARD  
  DUS 1987:2021  
Second  Edition  
2021 -mm-dd 
 
 
 Reference number  
DUS 1987:2021  
© UNBS 2021   
  
Dairy Creams and prepared creams — Specification   
 DUS 1987:2021  
ii © UNBS 2021  – 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 2021   
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
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permission from UNBS.  
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Uganda National Bureau of Standards  
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 DUS 1987 :2021  
© UNB S 2021  – 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 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  Agree ment  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 
includ ing 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  before 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 200, Milk and milk products  
This second edition cancels and replaces the first edition ( US 1987 :2019 ), which has been technically  revised.  
 UGANDA STANDARD  DUS 1987 : 2021  
 
© UNBS 2021– All rights reserved  1 
 Dairy creams and prepared creams  — Specification  
1 Scope   
This Draft Uganda Standard prescribes the requirements , methods of sampling and test for dairy creams and 
prepar ed creams for direct human consumption or further processing . 
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 referenced document (including any amendments) applies.  
US 163, Code of hygienic practice for milk and milk products  
US EAS 38, Labelling of prepackaged foods  
US ISO 707, Milk and milk products — Guidance on sampling  
US ISO 6785, Milk and milk products — Detection of Salmonella spp.  
US ISO 3727 -2:, Butter – Determination of moisture, non -fat solids and fat contents – Part 2: Determination of 
non-fat solids content (Reference  method  
US ISO 11866, Milk and milk products — Enumeration of presumptive Escherichia coli  
US CODEX STAN 243  Standard for fermented milks  
US EAS 12, Potable water — Specification  
US 28  Code of practice for hygiene in the food and drink manufacturing indust ry 
US ISO 8262 -3 Milk products and milkbased foods — Determination of fat content by the Weibull -Berntrop 
gravimetric method (Reference method) — Part 3: Special cases  
US ISO 707 Milk and milk products – Guidance on sampling  
US ISO 1740 Milk fat products a nd butter - Determination of fat acidity (Reference method)  
DUS ISO 19660:2018 Cream — Determination of Fat Content — Acido -Butyrometric Method  
DUS ISO  2450  Cream — Determination of Fat Content — Gravimetric Method (Reference Method)  
DUS ISO/TS 22113  Milk and Milk Products — Determination of the Titratable Acidity of Milk Fat   
2 © UNBS 2021  – All rights reserved  
 US ISO 5536 Milk fat products - Determination of water content - Karl Fischer method  
3 Terms and definitions   
For the purposes of this document, the following terms and definitions app ly.  
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  
cream  
fluid milk product comparative ly rich in fat, in the form of an emulsion of fat -inskimmed milk, obtained by 
physical separation from milk.  
3.2  
Half and half Cream  
mix of half whole milk and half cream, typically used as a cream in coffee. It is also known as table or coffee 
cream.  
3.3  
Single Cream  
cream with a low fat -content, which does not thicken when beaten. It is also known as light cream  
3.4  
Clotted Cream  
thick, rich, yellowish cream with a scalded or cooked flavor that is made by heating unpasteurized milk until a 
thick layer of cream sits on top.  Also known as Devonshire or Devon Cream  
3.5  
reconstituted cream  
cream obtained by reconstituting milk products with or without the addition of potable water and with the same 
end product characteristics as the product described in Se ction 3.1  
3.6  
recombined  cream  
cream obtained by recombining milk products with or without the addition of potable water and with the same 
end product characteristics as the product described in Section 3.1  
3.7  
prepared  cream  
milk products obtained by su bjecting cream, reconstituted cream and/or recombined cream to suitable 
treatments and processes.  
3.8  
pre-packaged liquid cream  
fluid milk product obtained by preparing and packaging cream, reconstituted cream and/or recombined cream  
3.8  
whipping cream  
fluid1 cream, reconstituted cream and/or recombined cream that is intended for whipping  DUS 1987:2021  
© UNBS 2021  – All rights reserved  3 
 3.9  
whipped  cream  
fluid1 cream, reconstituted cream and/or recombined cream into which air or inert gas has been incorporated 
without reversing the fat -in-skimmed milk emulsion  
3.10  
fermented/ s our cream  
product obtained by fermentation of cream, reconstituted cream or recombined cream, by the action of 
suitable micro -organisms, that results in reduction of pH with or without coagulation  
3.11  
acidified cream  
product ob tained by acidifying cream, reconstituted cream and/or recombined cream by the action of acids 
and/or acidity regulators to achieve a reduction of pH with or without coagulation  
4 Essential Composition and quality factors  
4.1 Raw materials  
Dairy  cream s and  prepared creams  shall be made exclusively from  dairy  and/or products such as butter, milk 
fat products, milk powders, cream powders and butter milk obtained from dairy animal milk, and conforming to 
relevant standards.  
4.2 Other Permitted ingredients  
4.2.1 Potable water when used shall  conform to US EAS 12  
4.2.2  Products derived exclusively from milk or whey and containing 35% (m/m) or more of milk protein of 
any type (including casein and whey protein products and concentrates and any combinations thereof ) and 
milk powders: These products can be used in the same function as thickeners and stabilizers, provided they 
are added only in amounts functionally necessary not exceeding 20 g/kg.  
4.2.3  Gelatine and starch may be used in the same function as stabiliz ers, provided they are added only in 
amounts functionally necessary as governed by Good Manufacturing Practice taking into account any use of 
the stabilizers/thickeners.  
4.2.4  Starter cultures of harmless micro -organisms including those specified i n Sectio n 2 of the Standard 
for Fermented Milks (CODEX STAN 243 -2003).  
4.2.5  Where specific mic ro-organism(s) is (are) declared , these shall be present, viable,active and 
abundant in the product to the date of minimum durability.  
4.2.6  Additionally, for use in fer mented cream and acidified cream, only  Rennet and other safe and 
suitable coagulating enzymes to improve texture without achieving enzymatic  coagulation  
4.2.6  When cream is intended for use by the final consumer the cream should have been prepared in  a 
way that facilitates the whipping process  
4.2 Composition Requirements  
The compositional requirement of dairy creams and prepared creams shall be as given in table 1.   
4 © UNBS 2021  – All rights reserved  
 Table 1 ⎯ Compositional requirements  of dairy creams and prepared creams  
S/N Characteristic   
Half and 
Half/ table/ 
coffee/cook
ing cream    
  
Single/ 
/light cream  
 Double 
cream  
 Whipping 
cream  Sour 
cream 
and 
acidified 
creams  Test method  
i)  Free fatty acid, 
as lactic  acid (%) 
m/m, max.  0.06 – 0.10 
% 0.06 – 0.10 
% 0.06 – 0.10 
% 0.06 – 0.10 
%- 4.5- 4.810 
%- US ISO 1740  
ii)  Milk fat % (m/m), 
min. 10-18% 18-30%  48%-60% 30-38% 10% DUS ISO 
2450/  
DUS ISO 
19660  
iii)  pH 6.60 – 6.70 6.60 – 6.70 6.60 – 6.70 6.60 – 6.70 4.5 to 4.8.  US ISO/TS  
22113  
 
5 . Food Additives  
Food additives may be used in production of cream  and prepared in accordance with US 45.  
6 Contaminants  
The products covered by this Standard shall comply with the Maximum Levels for contaminants that are 
specified for t he product in the General Standard for Contaminants and Toxins in Food and Feed (US CODEX 
STAN 193 .  
7 Hygiene  
7.1 It is recommended that the products covered by the provisions of this standard be prepared and handled 
in accordance with the appropriate sec tions of the General Principles of Food Hygiene (US 28 ), the Code of 
Hygienic Practice for Milk and Milk Products (US 163 ). 
7.2 Dairy creams and prepared creams  shall comply with the  microbiological criteria in table 2  DUS 1987:2021  
© UNBS 2021  – All rights reserved  5 
 Table 2 — Microbiological limits in  Dairy creams and prepared creams  
SN Micro -organism  Maximum limits   Method of test  
i Total plate count   max cfu per g  103 US ISO 4833  part 1  
ii Escherichia. Coli  MPN per g  Absent  US ISO 11866 -2 use part 1 
for detecting low numbers  
ii Salmonella spp  per 2 5 g Absent  US ISO 6785  
iv Listeria. Monocytogenes  per 25 g  Absent  US ISO 10560  
v Yeasts and Moulds cfu per g  100 US ISO 6611  
vi Staphylococcus aureus  cfu per g  Absent  US ISO 6888 -1, 
 
8 Fill of the container  
The fill of the container shall be in accorda nce with the regulations of Weights and Measures  regulations of 
Uganda.  
9 Packaging  
Dairy creams and prepared cream shall be packaged in food contact grade containers in accordance to US 
1659 . 
10  Labelling  
In addition to US EAS 38, the following specific provisions shall apply : 
a) the name of the product;  
b) name, address and physical location of the manufacturer/processor;  
c) net contents in standard metric units  
d) manufacturing date;  
e) best before date;  
f) country of origin;  
g) conditions of storage; a nd  
h) batch/lot number  
allergen warnings  
11 Sampling  
Sampling for the purpose of testing shall be done in accordance with US ISO 707 . 
.  
6 © UNBS 2021  – All rights reserved  
 Bibliography  
[1] CXS 288 -1976 , Standard  for creams and prepared creams.   
[2] KS 35:2018 , Dairy creams and prepared cre ams — Specification  DUS 1987:2021  
© UNBS 2021– All rights reserved  7 
 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 Sta ndards 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 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, Uganda 
National Bureau of Standards.  
 
 DUS 1987:2021    
 
ICS 67.100.10  
Price based on nn pages  
© UNBS 2021– All rights reserved