TBS/ AFDC 14 (5261) P 3 
  
                                                              
      
 
DRAFT TANZANIA STANDARD  
 
Raw milk  – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
TANZANIA BUREAU OF STANDARDS  
                                                            
 Raw milk  – Specification                                               
 
0   FOR EWORD  
 
Milk is a nutritious food produced by milking animals  for the nourishment of the newly born . Dairy 
animals often  produced milk in excess of the nutritional requirement  of their young. Surplus milk is 
therefore extensively used for human nutrition in  variety  of forms. 
 
Milk is used as raw material  in processing various food products . Thus, of necessity raw milk must 
meet the required safety and quality requirements  before it is processed into subsequent dairy 
products. This Tanzania standard is theref ore being  prepared to  ensure  safety and quality of raw 
milk produced and/or traded in the country .  
 
In the preparation of this Tanzania standard considerable assistance was drawn from EAS 67:2007 , 
Raw cow milk  – Specification ; published by the East Africa n Community.  
 
In reporting,  the results of a test or analysis made in  accordance with this s tandard, if the final value 
observed or calculated, is to be rounded off, it shall be done in accordance with TZS 4 (see clause 
2). 
 
1.0  SCOPE   
This Tanzania Stan dard specifies requirements, methods of sampling and test for raw  milk from 
dairy cows intended for human consumption and for further processing.  
 
2.0  REFERENCE S 
For the purpose of this Tanz ania s tandard, the fo llowing references shall apply. For dated 
references, only the edition cited applies. For undated references, the latest edition of the 
referenced document (including any amendments) applies:  
 
TZS 4  – Rounding off numerical values  
TZS 109  – Food  processing units – code of hygiene  
TZS 112  – Milk – Production, processing, transportation and distribution – code of hygiene.  
TZS 118 – Microbiology of food and animal feeding stuffs – Horizontal method for enumeration of 
microorganisms – Colony count technique at 30 0C. 
TZS 119  – Microbiology – General guid ance for the enumeration  of coliforms – Most Probable 
Number technique (MPN).  
TZS 122 – Microbiology of food and animal feeding stuffs – Horizontal method for the detection of 
Salmonella spp.  
TZS 124  - Milk and milk products – sampling for microbiological examination.  
TZS 125 – Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration 
of coagulase -positive staphylococci ( Staphylococcus aureus  and other species) – Part 1: Technique 
using Baird -parker agar medium – Amendment 1: In clusion of precision data.  
TZS 131  – Microbiology  - General guidance for enumeration of yeast and moulds – Colony count 
technique at 25  ºC. 
TZS 731  – Microbiology of food and feeding stuffs – Horizontal method for detection and 
enumeration of presumptive Escherichia c oli – Most Probable Number Technique  
ISO 1211  – Milk -- Determination of fat content -- Gravimetric method (Reference method ) 
ISO 8968 -4 – Milk and milk products -- Determination of nitrogen content -- Part 4: Determination of 
protein and non -protein nitrogen content and true protein content calculation (Reference method) . 
ISO 5764 – Milk -- Determination of freezing point -- Thermistor cryoscope method (Reference 
method)  
ISO 13366 -1 – Milk -- Enumeration of somatic cells -- Part 1: Microscopic method (Reference 
method) . 
CAC/MRL 2 - Maximum Residue Limits (MRLs) and Risk Management Recommendations (RMRs) 
for Residues of Veterinary Drugs in Foods . 
ISO 14674  - Milk and milk powder -- Determination of aflatoxin M1 content -- Clean -up by 
immunoaffini ty chromatography and determination by thin -layer chromatography  
 
 
  
 3.0 TERMS AND DEFINITIONS  
 
For the purpose of this standard , the following terms and definitions shall apply:  
 
3.1 milk 
normal, clean and fresh secretions extracted from the udder of a hea lthy cow, properly fed and kept, 
but excluding that obtained during the first seven days after calving.  
 
3.2 milk fat  
a mixture of triglycerides containing saturated acids with four to twenty carbon atoms, and a range 
of unsaturated acids of which the main  is oleic acid; in addition , there are small amounts of the more 
unsaturated linolenic acids.  
 
3.3 solids not fat (SNF)  
solids in milk, excluding fat, i.e. protein, lactose and salts; they serve as one of the indices of milk 
quality.  
 
4.0 REQUIREMENTS  
 
4.1 General requirements   
Raw milk  shall:  
a) have white or creamy -white colour with natural odour and flavor.  
b) be clean and free from any foreign matters . 
c) have no protein precipitation under preliminary testing  with alcohol test . 
d) have methylene blue reduction time b e longer than 4 hours or Resazurin reduction test be at 
least grade 4.5 at 1hour incubation.  
e) have somatic cell count not exceeding 300, 000 cells/ml.  
 
4.2 Specific requirements  
The compo sitional requirement for raw milk shall be as prescribed  in Table 1.  
 
Table 1: Compositional requirement for raw milk  
S/No  Characteristic  Limits  Methods of 
test 
1) Milk fat, %min  3.25 ISO 1211  
2) Protein, % min  3.00 ISO 8968 -4 
2) Density at 20 °C, g/ml  1.028  – 1.032 Lactometer  
3) freezing point depression °C  0.525 - 0.550 ° ISO 5764  
 
4) Milk solid nonfat, %, min  8.5  Calculation  
5) Alcohol test.  negative  Annex A 
6) Clot on Boil test  negative  Annex B 
7) Titratable Acidity, %, max  0.17 Annex C 
8) Phosphatase test  positive  Annex D 
9) Peroxidase test  Positive  Annex  E 
10) pH  6.6 - 6.8  Annex F 
 
  
 4.3 Food additives  
No food additive is allowed  in raw milk . 
 
5.0 CONTAMINANTS   
 
5.1 Pesticides  
Pesticides in raw milk  shall co mply  with maximum  residual limits for pesticide  residues as 
prescribed in Table 2. 
Table 2: Pesticide limits  in raw cow milk 
S/N Pesticide  Maximum limit (mg/kg) on 
whole milk basis  
i.  Aldrin and dieldrin (total)  0.006  
ii.  Heptachlor and heptachlorepoxide (total)  0.006  
iii.  DDT and its analogues  Absent  
iv.  Lindane  0.01 
v.  SHC + HCH  0.01 
vi.  Endrin  0.01 
 
5.2 Veterinar y drugs  residues . 
Veterinary drug residues in raw milk shall comply with maximum residual limits (MRLs) for 
veterinary drug residues  as prescribed in the CAC/MRL 2. 
 
5.3 Aflatoxin M1  
Raw milk  shall not contain aflatoxin M 1 more than 0.5 µg/kg when tested in ac cordance with ISO 
14674 .  
 
6  HYGIENE   
6.1 Raw milk shall be produced, transported and /or distributed in accordance with the hygiene 
requirements set according to TZS  109 and TZS  112.  
 
6.2 Sample of raw milk tested  shall not contain microbiological counts  more than the limits 
prescribed in Table 3 , 4 and 5 . 
 
6.2.1 Total plate count  
The plate count shall be incubated for 72 h at 3 0 °C. The counts when tested as per  TZS 118 shall 
be graded as follows:  
 
Table 3: Microbiological limits  
S/NO.  Grade  Counts  
(per ml) 
1) I. < 200 000  
2) II >200 000 ⎯ 500 000  
 
3) III > 500 000 – 1 000 000  
4) IV >1 000 000 ⎯ 2 000 000   
  
4.2.2  Coliform count  
The tubes  shall be incubated for 48 h at 37 °C. The coliform counts  when tested by the MPN as per 
TZS 119 shall be graded as follows:  
Table 4: Coliform limits  
S/N   Quality   Counts (per ml)  
a) Very good  0-1000  
b) Good  1000 -50000  
 
4.2.3  Somatic cell count  
Somatic cell count shall not be more than 300 000 per ml when tested in accordance with ISO 
13366 -1 
 
Table 5: Microbiolog ical requirements  
S/No.  Microorganisms  Requirements  Methods of test (see 
clause 2)  
i) Total count, cfu /g max 105 TZS 118  
 
ii) Escherichia coli , cfu/g   Absent  TZS 731 
 
iv) Salmonella spp  per 25g, cfu /g  absent  TZS 122  
 
v) 
 Yeast and Moulds  max 10 TZS 131 
 
 
 
7.0   SAMPLING AND TESTS  
 
7.1 Sampling  
Sampling of raw milk  shall be done according to TZS 124 and  TZS 450 (see clause 2).  
 
7.2 Tests  
Testing of raw milk  shall be done accordin g to test methods prescribed in Table 1 ,2, 3, 4 and 5 .  
 
8.0 RAW MILK CAR RIAGE AND TRANSPORTATION  
 
8.1 Raw milk  shall be carried and transported in  approved clean and safe food grade containers 
recommended for raw milk  carriage . 
8.2 Raw milk shall be transported to processing destination as fast as possible under refrigerat ion 
condition (4 -6 oC). 
8.3 Milk carriages shall be clearly mark ed for milk transport only.  
8.4 Milk shall not be transported with  other commodities or human being.  
8.5 The language on the label shall be “Kiswahili” or Kiswahili and English. A dditional language  may 
be used depending on the designated market.  
 
8.6 The container may also be marked with TBS Certification Mark.  
NOTE  – The TBS Standards Mark of Quality may be used by the manufacturers only 
under licence from TBS. Particulars of conditions under which  the licenses  are granted 
may be obtained from TBS.  
 
 
 
 
 
  
 Annex  F 
(normative)  
 
Determination of pH variation  
A.1 Apparatus  
A.1.1  Incubator adjusted at 55 °C ± 1 °C  
A.1.2  pH meter  
A.2 Procedure  
A.2.1  Determine the pH of 50 ml of the sample in the flask, wit h a glass electrode at 20 °C and 
note reading. Then incubate another 50 ml of the sample at 55 ± 1 °C for seven days. Examine the 
flask each day, then shake and replace it in the incubator. If any physical alteration of the contents 
is observed (coagulatio n with, or without exudation, grittiness, flocculation, formation of bubbles or 
scum peptonization or proteolysis) the result of the test shall be considered positive and the sample 
as nonsterile.  
A.2.2  If no alteration takes place during the five days inc ubation at 55 ± 1 °C remove the sample 
from the incubator and cool to room temperature. Take a small portion of it and measure the pH in 
the pH meter with glass electrode at 20 °C. From this pH value subtract the initial pH value (A.2.1).  
A.3 Interpretatio n of results  
A sample which does not show any physical alteration during incubation at 55 ± 1 °C for five days 
and where the pH does not show a difference of more than 0.3 unit from the initial pH is considered 
sterile.  
  
 Annex C 
(normative)  
 
Determination of titratable acidity  
B.1 Apparatus  
B.1.1  Incubator  
B.1.2  Burette ; with soda -lime guard tube  
B.1.3  Porcelain dishes ; white hemispherical of approximately 60 ml.  
B.1.4  Stirring rods ; of glass, flattened at one end.  
B.2 Reagents  
B.2.1  Standard sodium hydroxi de solution  
0.1 M. Prepare concentrated stock solution of sodium hydroxide by dissolving equal parts of sodium 
hydroxide (stocks or pellets) in equal parts of water in a flask. Tightly stopper the flask with a rubber 
bung and allow any insoluble sodium car bonate to settle down for three to four days.  
Use the clear supernatant liquid for preparing the standard 0.1 M solution. About 8 ml of stock 
solution is required per litre of distilled water. The solution should be accurately standardized 
against acidic p otassium phthalate or oxalic acid.  
B.2.2  Phenolphthalein indicator solution  
Dissolve 1 g of phenolphthalein in 110 ml rectified spirit. Add 0.1 M sodium hydroxide solution until 
one drop gives a faint pink coloration.   
B.2.3  Rosaniline Acetate Stock Soluti on  
Dissolve 0.121 g of rosaniline acetate in approximately 50 ml of rectified spirit, containing 0.5 ml of 
facial acetic acid. Make up to 100 ml with rectified spirit.   
B.2.3.1  Bench solution   
Dilute 1 ml of stock solution to 500 ml with a mixture of rect ified spirit and distilled water in equal 
proportions by volume.  
The stock and the bench solutions shall be stored in dark brown bottles securely stoppered with 
rubber bungs.  
B.3 Procedure  
B.3.1  Acidity of fresh sample  
Weigh 10.0 g of the sample into each of the two white porcelain dishes of approximately 60 ml 
capacity; add to both 10 ml of water and stir to disperse the sample. Prepare from one dilution a 
colour control by adding and stirring 2 ml dilute rosaniline acetate solution. Stir 2 ml phenolphthal ein 
solution into the other dilution and while stirring vigorously, add as rapidly as possible sodium 
hydroxide solution from a 10 ml burette fitted with a soda -lime guard tube, until the colour matches 
the pink colour of the control. The titration shall b e done in bright light.   
 B.3.2  Acidity after incubation  
Incubate another 20 g of sample at 55 °C ± 1 °C for five days. Examine the flask each day, then 
shake and replace it in the incubator. If any physical alteration (as indicated in A.2.1) of the content 
is observed the results of the test shall be considered positive and the sample as non -sterile.  
If no alteration takes place during the five days incubation remove the sample from the incubator 
and cool to room temperature. Weigh 10 g of the incubated samp le and determine acidity as 
described in B.3.1.  
B.4 Calculation  
B.4.1  Acidity of fresh sample  
Titratable acidity (as lactic acid) per cent by weight = 
mMV.9  
Where,  
V is the volume in ml of the standard sodium hydroxide required for titrat ion (see B.3.1)  
M is the molarity of the standard sodium hydroxide solution (see B.3), and  
m is the mass in g of the sample taken for test (see B.3.1).  
B.4.2  Acidity after incubation  
a) B.4.2.1  Titratable acidity (as lactic acid) percent by weight =  
wMV.9  
Where,  
V is the volume in ml of the standard sodium hydroxide required for titration (see B.3.2.1),  
M is the molarity of the standard sodium hydroxide solution (see B.3.2.1),  
w is the weight in g of the sample taken for the test (see B.3.2. 1)  
b) B.4.2.2  Subtract the value obtained in B.4.1 from the value obtained in B.4.2 which would 
give increase in acidity.  
B.5 Interpretation of results  
A sample which does not show any physical alteration during incubation at 55 °C ± 1 °C for five 
days and w here the acidity does not show a difference of more than 0.02 g from the initial acidity is 
considered sterile                                                                                                                                     
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