UGANDA STANDARD  
  DUS 1979  
First  Edition  
2018 -mm-dd 
 
 
 Reference number  
DUS 1979: 2018  
© UNBS 2018   
  
Butter sauce Ghee sauce (Eshabwe)  — Specification  
 DUS 1979 : 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 it s 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  
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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 1979 :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 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 2, Food and Agriculture , 
Subcommittee SC  1, Milk and mil k products . UGANDA STANDARD  DUS 1979 : 2018  
 
© UNBS 2018  – All rights reserved  1 
  Butter  sauce (Eshabwe)  — Specification  
1 Scope   
This working Draft Uganda Standard specifies requirements and methods of sampling and test for butter  
sauce (Eshabwe) , which is intended for direct human consumption.  
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 refer enced document (including any amendments) applies.  
US ISO 8262 -3, Milk products and milk -based foods — Determination of fat content by the Weibull -Berntrop 
gravimetric meth od (Reference method) — Part 3: Special cases  
US ISO 5536 , Milk fat products – Determination of water content – Karl Fischer method (2nd Edition )  
US ISO 1740 , Milk fat products and butter – Determination of fat acidity (Reference method)  
US ISO 3595 ; Milk fat — Detection of vegetable fat by the phytosteryl acetate test  
US ISO 5738:  Milk and milk products – Determination of copper content – Photometric method (Reference 
method)  
US EAS 38  Labelling of pre -packaged foods — General requirements  
US 1659 ; Materi als in contact with food — Requirements for packaging materials  
US 163 , Code of hygienic practice for milk and milk products  
ISO 707 , Milk and milk products – Guidance on sampling . 
US ISO 6321 , Animal and vegetable fats and oils — Determination of melting point in open capillary tubes 
(Slip point)  
US ISO 3727 -1, Butter – Determination of moisture, non -fat solids and fat contents – Part 1: Determination of 
moisture content (Reference method)  
US ISO 6320 , Animal and vegetable fats and oils — Determination of refractive index  
US ISO 663 , Animal and vegetable fats and oils — Determination of insoluble impurities content  
AOAC 999.10 , Official method for Lead, Cadmium, Zinc, Copper, and Iron in foods Atomic absorption 
Spectrophotometry after microwave Digestion  
US 45 , General standard for food additives  
US 738 , General standard for contaminants and toxins in food and feed (5th Edition)   
2 © UNBS 2018  – All rights reserved  
 3 Terms and definitions   
3.1 
eshabwe  
sauce  produced from butter or ghee.  
3.2 
Butter  
a fatty product derived exclusively from milk and/or products obtained from milk, principally in the form of a n 
emulsion of the type water -in-oil 
4 Essential composition and quality requirements  
4.1 Ingredients  
Butter  or ghee , Rock salt, water  
General requirements  
4.1.1  Butter  sauce  shall be made exclusively from butter  or ghee  obtained from cow milk . 
4.1.2   Butter  sauce shall be free from vegetable fat w hen tested in accordance with US ISO 3595.  
4.1.3  Butter sauce  shall be free from animal fat other than milk fat . 
4.1.4  Characteristic color texture and taste  
4.3 Composition al requirements   
Butter sauce  shall conform to the compositional requirements in Table 1.  
Characteristic  Requirement  Test method  
Milk fat, (% m/m, min.)  40 US ISO 8262 -3 
Water, (% m/m, Max .) 0.5 US ISO 5536  
Free fatty acids (% m/m as oleic acid, Max)  0.5 US ISO 1740  
Peroxide value (mEq O 2/kg fat), max  0.3  US ISO 3960  
Refractive index, at 40 °C 1.4530 - 1.4590  ISO 6320  
Insoluble impurities, %, max.  0.1 US ISO 663  
5 Food Additives  
Food additives may be used in production of butter  sauce in accordance with US 45.  
6 Contaminants  
6.1 Contaminants and toxins  
Butter  sauce  shall conform to t he maximum limits of contaminants and toxins in US 738.  
In addition the products shall conform to the maximum tolerable limits for metal contaminants listed in Table 2. 
Use butter standard  DUS 1979 : 2018  
© UNBS 2018  – All rights reserved  3 
 Table 2  — Maximum tolerable limits f or metal contaminants in butte r sauce  
Metal contaminant  Maximum limit, mg/kg  Method of test  
Copper  0.05  AOAC 999.10  
lead 0.05 
 
6.2 Pesticide and veterinary drug residues  
The butter  sauce  shall conform to the maximum residue limits for pesticides and veterinary drugs est ablished 
by the Codex Alimentarius Commission.  
7 Hygiene  
Butter  sauce shall be prepared and handled in accordance with US 163. The products shall conform to the 
microbiological limits indicated in Table 3.  
Table 3 — Microbiological limits in ghee sauce  
SN Micro -organism  Maximum limits per g  Method of test  
i Total plate count  104 US ISO 4833  
ii Escherichia. Coli  Absent  US ISO 11866 -2 
ii Salmonella spp  Absent  US ISO 6785  
iv Listeria. monocytogenes  Absent  US ISO 10560  
v Yeasts and Moulds  10 US ISO 661 1 
vi Staphylococcus aureus  Absent  US ISO 6888 -1, 
 
8 Packaging  
 Butter sauce shall be packaged in food grade containers in accordance to US 1659 . 
9 Labelling  
In addition to US EAS 38, the following specific provisions shall apply:  
a) the name of the produ ct; 
b) name, address and physical location of the manufacturer/processor;  
c) net contents in g or kg;  
d) manufacturing date;  
e) best before date;  
f) country of origin;  
g) conditions of storage;  and   
4 © UNBS 2018  – All rights reserved  
 h) batch/lot number  
10 Fill of the container  
The fill of the container shall be in accordance with the regulations of Weights and Measures  regulations of 
Uganda  
11  Sampling  
Sampling for the purpose of testing shall be done in accordance with US ISO 707.  
 DUS 1979: 2018  
© UNBS 2018  – All rights reserved  5 
 Bibliography  
  
6 © UNBS 2018  – All rights reserved  
 Certification marking  
Products that confor m 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 made 
thereunder. This mark can b e 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 t hat 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 1979: 2018    
 
ICS 67.100.10  
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© UNBS  2018– All rights reserved