G/TBT/N/UGA/841  
 
4 June 2018  
(18-3363) Page: 1/2 
Committee on Technical Barriers to Trade  Original: English  
 
  NOTIFICATION  
The following notification is being circulated in accordance with Article 10.6  
 
1. Notifying Member: UGANDA   
If applicable, name of local government involved (Article 3.2 and 7.2):   
2. Agency responsible: Uganda National Bureau of Standards  
Name and address (including telephone and fax numbers, email and website 
addresses, if available) of agency or authority designated to handle comments 
regarding the notification shall be indicated if different from above:   
3. Notified under Article 2.9.2 [  X ], 2.10.1 [   ], 5.6.2 [   ], 5.7.1 [   ], other:  
4. Products covered (HS or CCCN where applicable, otherwise national tariff 
heading. ICS numbers may be provided in addition, where applicable): Butter and 
other fats and oils derived from milk; dairy spreads. (HS 0405). Butter (ICS 67.100.20).  
5. Title, num ber of pages and language(s) of the notified document: DUS DEAS 22: 
2018, Butter — Specification, 2nd Edition. (13 page(s), in English)    
6. Description of content: This Draft Uganda Standard specifies requirements, sampling 
and test methods for butter in tended for human consumption or for further processing . 
7. Objective and rationale, including the nature of urgent problems where 
applicable: Consumer information, labelling; Prevention of deceptive practices and 
consumer protection; Protection of human h ealth or safety; Quality requirements; 
Harmonization; Reducing trade barriers and facilitating trade  
8. Relevant documents:   
1. US EAS 22, Butter — Specification  
2. AOAC 999.10, Official method for lead, cadmium, zinc, copper, and iron in foods 
Atomic absorption Spectrophotometry after microwave Digestion  
3. CAC/RCP 1, Code of practice — General principle for food hygiene  
4. CAC/RCP 57, Code of hygienic practice for milk and milk products  
5. CODEX STAN 192, Codex general standard for food additives  
6. EAS 35, Forti fied food grade Salt — Specification  
7. EAS 38, Labelling of pre - packaged foods — General requirements  
8. EAS 803, Nutrition labelling — Requirements  
9. ISO 660, Animal and vegetable fats and oils — Determination of acid value and 
acidity  
10. ISO 707, Milk and milk pr oducts — Guidance on sampling  
11. ISO 1740, Milkfat products and butter — Determination of fat acidity (Reference 
method)  
12. ISO 2446, Milk — Determination of fat content  G/TBT/N/UGA/841  
 
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  13. ISO 3727 -1, Butter — Determination of moisture, non -fat solids and fat contents — 
Part 1: De termination of moisture content (Reference method)  
14. ISO 3727 -2, Butter — Determination of moisture, non -fat solids and fat contents — 
Part 2: Determination of non -fat solids content (Reference method)  
15. ISO 3727 -3, Butter — Determination of moisture, non -fat solids and fat contents — 
Part 3: Calculation of fat content  
16. ISO 3961, Animal and vegetable fats and oils — Determination of iodine value  
17. ISO 4832, Microbiology of food and animal feeding stuffs — Horizontal method for 
the enumeration of coliforms — Colony  count technique  
18. 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  
19. ISO 5764, Milk — determination of freezing point — Thermistor cryoscope  method 
(Reference method)  
20. ISO 6320, Animal and vegetable fats and oils — Determination of refractive index  
21. ISO 6579 -1, Microbiology of the food chain — Horizontal method for the detection, 
enumeration and serotyping of Salmonella — Part 1: Detection of Sa lmonella spp  
22. ISO 6611, Milk and milk products — Enumeration of colony -forming units of yeasts 
and/or moulds — Colony -count technique at 25 degrees C  
23. 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  
24. ISO 7238, Butter — Determination of pH of the serum — Potentiometric method  
25. 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)  
26. 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)  
27. ISO 14501, Milk and milk powder — Determination of aflatoxin M1 content — 
Clean -up by immunoaffinity chromatography and determination by high -
performance liquid chromatography  
9. Proposed date  of adoption: December 2018.  
Proposed date of entry into force: Upon declaration as mandatory by the Minister for 
Trade, Industry and Cooperatives.  
10. Final date for comments: 60 days from notification  
11. Texts available from: National enquiry point [X ] or address, telephone and fax 
numbers and email and website addresses, if available, of other body:   
https://members.wto.org/crnattachments/2018/TBT/UGA/18_2830_00_e.pdf