PUBLIC REVIEW
DRAFT DRAFT UGANDA STANDARDDUS 1597
First Edition
2015-mm-dd
Reference number
DUS 1597 : 201 5
© UNBS 2015Flavoured UHT milk ─SpecificationDUS1597 :2015
ii © UNBS 2015 –All rights reservedCompliance 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 appli cation
© UNBS 20 15
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 fro m 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 4505 995
Fax: 256 41 4286 123
E-mail: info@unbs.go.ug
Web: www.unbs.go.ug
.DUS 1597 :2015
© UNBS 2015–All rights reserved iiiForeword
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.  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/SPS Agreements of the World Trade Org anisation (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 of
consumers, traders, academician s, 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 before recommending the draft stand ards
for approval and declaration as Uganda Standards by the National Standards Council.
This Draft Uganda Standard has been developed as a result of a need to provide guidance to industry in
production and regulation of Flavoured UHT milk .
This Draft Ugan da Standard wasdeveloped bytheUNBS/TC 2/ SC 1 –Milk and milk products Sub
Committee under the Food and Agriculture standards Technical Committee, UNBS/TC 2 .DRAFT UGANDA STANDARD FDUS1597 :2015
© UNBS 2015–All rights reserved 1Flavoured UHT milk —Specification
1Scope
This Draft Uganda standard specifies requirements and methods of sampling and test for flavoured UHT milk .
2Normative references
The following referenced documents are indispensable for the application of this document. For dated
references, only the edition cited applies. For undated references, the la test edition of the referenced
document (including any amendments) applies.
US 28, Hygiene in the food and drink manufacturing industry –Code of practice
US 45, General standard for food additives
US 163, Code of hygiene practice for milk and milk product s
US 738, General standard for contaminants and toxins in food and feed
US 217 -5/EAS 217-5,Methods for microbiological examination of foods –Part 5: Enumeration of coagulase -
positive Staphylococci
US EAS 38, Labelling of pre -packaged foods –Requirements
US EAS 67, Raw cow milk –Specification
US EAS 68 -1,Milk and milk products —Methods for microbiological examination –Part 1: Total plate count
US EAS 68 -2-2,Milk and milk products —Methods of microbiological examination ─ Part 2 -2: Enumeration of
coliforms ─ Most probable number technique at 30 °C
US EAS 68 -3:2006 Milk and milk products —Methods of microbiological examination —Part 3: Enumeration
of colony forming units of yeasts and/or moulds -Colony -count technique at 25 °C
US ISO 707:2008, Milk and milk products –Guidance on sampling (2ndEdition)
US ISO 2446 , Milk –Determination of fat content
US ISO 5764 , Milk –Determination of freezing point –Thermistor cryoscope method (Reference method)
US ISO 67 31, Milk, cream and evaporated milk –Determination of total solids content (Reference method)
US ISO 6785, Milk and milk products —Detection of Salmonella spp.
US ISO 8968 -3, Milk –Determination of nit rogen content –Part 3: Block -digestion method (Semi -micro rapid
routine method)DUS 1597 : 201 5
2 © UNBS 2015–All rights reservedUS ISO 11866 -1,Milk and milk products —Enumeration of presumptive Escherichia coli —Part 1: Most
probable number technique using 4 -methylumbelliferyl -beta-D-glucuronide (MU G)
US ISO 11866 -2,Milk and milk products —Enumeration of presumptive Escherichia coli —Part 2: Colony -
count technique at 44 ° C using membranes
3Terms and definitions
For the purposes of this standard, the following terms and definitions shall apply .
3.1
flavoured UHT milk
milk which is ultra -high temperature heated and with added permitted flavours and other ingredients such as
sugar, colour and stabilizers
3.2
rawcow milk
normal, clean and fresh secretion obtained by practically emptying the udde r of a healthy cow, that has been
properly fed and kept, but excluding that got during the first seven days after calving
3.3
UHT or long life milk
milk which is ultra -high temperature treated, homogenized, standardized, filled and sealed aseptically in re tail
containers in order to attain commercial sterility
3.4
pasteurized milk
milk which has been efficiently heat treated at a sufficiently high temperature for appropriate period of time to
ensure complete destruction of all pathogenic organisms, so as to enable the product to be transported,
distributed under cold chain and consumed as liquid milk
3.5
homogenization
process by which milk fat globules are finely divided and interspersed to form a homogeneous product so as
to prevent the fat from floati ng on the surface and adhering to the inside of the container
3.6
standardization
the process of raising or lowering of fat and solids not fat levels of milk in order to have a uniform fat content in
the finished processed product
3.7
commercial sterility
attained practical sterility after the product has been treated aiming at absolute sterility
3.8
food grade material
packaging material, made of substances which are safe and suitable for their intended use and which will not
impart any toxic substance or undesirable odour or flavour to the product
4Requirements
4.1 Essential Ingredients
4.1.1 All ingredients used for the manufacture of flavoured UHT milk shall be of good quality complying
with the relevant standards .DUS1597 :2015
© UNBS 2015–All rights reserved 34.1.2 The milk used shall be whole m ilk, skimmed milk, reconstituted/recombined powered milk or a
mixture of two or more products complying with the relevant standards .
4.1.3 Only permitted ingredients shall be used in the processing of flavoured UHT milk.
4.2 General requirements
Flavoured UHT milk shall:
a)be normal in texture and colour;
b)be processed without affecting the composition of the product;
c)befree of visible sediments other than from the ingredients used ;
d)befreefrom off flavour taints ;
e)not be bitter ;and
f)have a pleasant and accep table taste.
4.3 Specific requirements
4.3.1Flavoured UHT milk shall comply with the specific requirements stipulated in table 1.
Table 1 —Specific requirements for flavoured UHT milk
S/No. Parameter Requirement Test method
i) pHvariation on 5 days inc ubation, max. 0.3 Annex A
ii) Titratable acidity variation on 5 days incubation, % lactic
acid, max.0.02 Annex B
iii) Milkfat % , m/m
a)Whole milk , min.
b)Fat reduced milk
c)Low fat milk
d)Fat free milk , max.a)3.25
b)>1.5 to <3.25
c)>0.5 to 1.5
d)0.5US ISO 2446
iv) Density at 200C, g/mL 1.040–1.060
v) Freezing point depression ,0C, 0.525 –0.550 US ISO 5764
vi) Milk solids -not fat, %, min. 8.5 US ISO 6731
vii) Protein, %, min 3 US ISO 8968 -3
Note: The parameter “milk solids -not fat” is determined by calcula tion from total solids content and fat content
5UHT milk process requirements
5.1 Sterility
The milk shall be subjected to temperatures between 135 °C and 150 °C for 2 s to 6 s, sufficient to attain
commercial sterility, followed by immediate cooling to ambient temperature and aseptically packaged in sterile
containers.DUS 1597 : 201 5
4 © UNBS 2015–All rights reserved5.2 Direct heat
Where steam injection is used for heating, only culinary steam shall be used, and the compositional quality of
the milk shall be the same before and after treatment.
5.3 Holding time before sale
Flavoured UHT milk shall be held by the processor at ambient temperatures for at least five days before
release to the market. When samples are tested organoleptically after this storage, the flavour shall be
normal, and all signs of spoilage shall be absent.
6Food additives
Food additives may be use d in the preparation of flavoured UHT milk in accordance with US 45.
7Contaminants
7.1Pesticide and veterinary drug residues
Flavoured UHT milk shall conform to those maximum limits for pesticide and veterinary drug residues
established by the Codex Alimentarius Commission.
7.2Other contaminants
Flavoured UHT milk shall conform to those maximum limits for other contaminants established under US 738.
8Hygiene
Flavoured UHT milk shall be produced , processed and handled under hygienic conditions and in appropriate
premises in order to preve nt contamination of the product in accordance with US 28 and US 163 .
Flavoured UHT milk shall comply wit h the limits for micro -organisms specified in ta ble 2 .
Table 2—Microbiol ogical limits for flavoured UHT milk
S/No. Microo rganism Limit Method of test
i) Total plate count , CFU/ml , max. 10 US EAS 68 -1
ii) Coliforms, MPN/ml , max. <1 US EAS 68 -2-2
iii) E. Coli , MPN/ml, max. <1 US ISO 11866 -1
iv) Yeas t and moulds, CFU/ml 10 US EAS 68 -3
v) Staphylococcus aureus ,CFU/ml, max. Absent US 217 -5/EAS 217 -5
vi) Salmonella in25 ml, max. Absent US ISO 6785
9Weights and measures
The weight /volume of the flavoured UHT milk shall comply with the w eights and me asures requirements .DUS1597 :2015
© UNBS 2015–All rights reserved 510Packaging
Flavoured UHT milk shall be packaged in food grade containers which will safe guard the hygienic, nutritional
and organoleptic qualities of the product. The containers including packaging materials shall not impart any
toxic substance or undesirable odour to the product. The product shall be packaged aseptically into sterile
packaging material and sealed hermetically.
11Labelling
In addition to the requirements in US EAS 38, the following specific labelling requirements sh all apply and
shall be legibly and indelibly marked:
a)name of the product as “XFlavoured UHT milk ”where “X” is replaced by t he specific flavour used in
the product ;
b)complete list of ingredients to be declared in descending order of proportion;
c)name and physical address of processor/producer ;
d)batch or code number ;
e)storage conditions and instructions ;
f)date of manufacture;
g)expiry date;
h)net content in metric units ;and
i)country of origin.
12Methods of analysis and sampling
Testing of flavoured UHT milk shall b e done in accordance with the Uganda Standard sstated in the relevant
clauses.
For the purpose of determining the compliance to this standard, sampling shall be done in accordance with
ISO 707.DUS 1597 : 201 5
6 © UNBS 2015–All rights reservedAnnex A
(normative)
Determination of pH variation
A.1 Appar atus
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, with a glass electrode at 20 °C and note reading.
Then incubate another 50 mL of the sample at 55 °C ± 1 °C for fi ve days. Examine the flask each day, then
shake and replace it in the incubator. If any physical alteration of the contents is observed (coagulation with,
or without exudation, grittiness, flocculation, formation of bubbles or scum peptonization or proteol ysis) the
result of the test shall be considered positive and the sample as non -sterile.
A.2.2 If no alteration takes place during the five days incubation at 55 °C ± 1 °C remove the sample from the
incubator and cool to room temperature. Take a small por tion 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 Interpretation of results
A sample which does not show any physical alteration during incubation at 55 °C ± 1 °C fo r five days and
where the pH does not show a difference of more than 0.3 unit from the initial pH is considered sterile.DUS1597 :2015
© UNBS 2015–All rights reserved 7Annex B
(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 hydroxide solution 0.1 M
Prepare concentrated stock solution of sodium hydroxide by dissolving equal pa rts 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 carbonate 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 potassium
phthalate or oxalic acid.
B.2.2 Phenolphthalein indicator solution
Dissolve 1 g of phen olphthalein 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 solution
Dissolve 0.121 g of rosaniline acetate in approximately 50 mL of rectified spirit, containing 0.5 mL of glacial
acetic acid. Make up to 100 mL with rectified spirit.
For the Bench solution, dilute 1 mL of stock solution to 500 mL with a mixture of rectified spirit and distilled
water in equal proportions by volume.
NOTE The stock and the bench sol utions should 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 wa ter 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 phenolphthalein solution into the other dilution
and while stirring vigorously, add as rapidly as poss ible 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 be done
in bright light.
B.3.2 Acidity after incubationDUS 1597 : 201 5
8 © UNBS 2015–All rights reservedIncubate 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 sample and determine acidity as described in B.3.1.
B.4 Calculation
B.4.1 Acidity of fresh sample
9V M
Titratable acidity (as lactic acid) per cent by weight = --------
m
where,
Vis the volume, in mL, of the standard sodium hydroxide required for titration (B.3.1), M
is the molarity of the standard sodium hydroxide solution (B.3), and
mis the ma ss, in g, of the sample taken for test (B.3.1).
B.4.2 Acidity after incubation
9VM
Titratable acidity (as lactic acid) percent by weight = ---------
w
where,
Vis the volume, in mL, of the standard sodium hydroxide required for titration (B.3.2.1),
Mis the mol arity of the standard sodium hydroxide solution (B.3.2.1),
wis the weight in g of the sample taken for the test (B.3.2.1)
B.4.3 Increase in acidity
Subtract the value obtained in B.4.1 from the value obtained in B.4.2 which would give increase in acidi ty.
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
where the acidity does not show a difference of more than 0.02 g from the initial acidity is considered sterile.DUS1597 :2015
© UNBS 2015–All rights reserved 9Bibliography
[1] RS 194:2013, Flavoured milk –Specification
[2] US EAS 27 :2006 , UHT milk –SpecificationDUS1597 :2015
© UNBS 2015–All rights reserved 11Certification marking
Products that conform to Uganda standards may be marked with Uganda National Bureau of Standards
(UNBS) Certification Mark show n in the figure below.
The use of the UNBS Certification Mark is governed by the Standards 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 test ing 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 obta ined from the Director, Uganda
National Bureau of Standards.
DUS 1597 : 2015
ICS67.100.10
Price based on nnpages
© UNBS 2015 –All rights reserved