AFRICAN 
STANDARD  DARS  
1095  
First Edition 2023  
 
 Reference No. DARS 1095 :2023(E) 
 
ICS 67.100.10  
 
 
© ARSO 202 3 
 
 
 
 
 
 
 
 
 
 
 
 
Evaporated  Milks — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 DARS 1095:2023  
ii © ARSO 2023 — All rights reserved   
Table of contents  
 
1 Scope  ................................ ................................ ................................ ................................ .............  1 
2 Normative references  ................................ ................................ ................................ .....................  1 
3 Terms and definitions  ................................ ................................ ................................ .....................  1 
4 Requirements  ................................ ................................ ................................ ................................ . 2 
5 Food Additives  ................................ ................................ ................................ ................................  3 
6 Contaminants  ................................ ................................ ................................ ................................ . 3 
7 Hygiene  ................................ ................................ ................................ ................................ ..........  3 
8 Labelling  ................................ ................................ .........................  Error! Bookmark not defined.  
9      Packaging……………………………………………………………………………... ........................ …5 
 
10 Methods of sampling  ................................ ................................ ................................ ....................  ..5 
Bibliography  ................................ ................................ ................................ ................................ ............  6 
 
  DARS 1095:2023  
© ARSO 2023 — All rights reserved  iii Foreword  
 
The African Organization for Standardization (ARS O) is an African intergovernmental organization 
established by the United Nations Economic Commission for Africa (UNECA) and the Organization of 
African Unity (AU)  in 1977 . One of the fundamental mandates of ARSO is to develop and harmoniz e 
African Standards (ARS) for the purpose of enhancing Africa’s internal trading capacity, increase 
Africa’s product and service competitiveness globally and uplift the welfare of African communities. The 
work of preparing African  Standards is normally carried out through ARSO  technical committees. Each 
Member State  interested in a subject for which a technical committee has been established has the 
right to be rep resented on that committee. International organizations, Regional Economic Communities 
(RECs), governmental and non -governmental  organizations , in liaison with ARSO , also take part in the 
work.  
 
ARSO  Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.  
 
The main task of technical committees is to prepare ARSO  Standards. Draft ARSO  Standards adopted 
by the technical committees are circulated to the member bodies for voting. Publication as an ARSO  
Standard requires approval by at least 75 % of the member bodies casting a vote.  
 
Attention is drawn to the possibility that some of the elements of this document may be the subject of 
patent rights. ARSO  shall not be held responsible for identifying any or all such patent rights.  
 
This African Standard was prepared by ARSO  Technical Harmonization Committee on Milk and Milk 
Products  (ARSO/T HC 04).  
 
 
 
© African Organisation for Standardisation  2023 — All rights reserved* 
 
ARSO Central Secretariat  
International House 3rd Floor  
P. O. Box 57363 — 00200 City Square  
NAIROBI, KENYA  
 
Tel. +254 -20-2224561, +254 -20-3311641, +254 -20-3311608  
 
E-mail: arso@arso -oran.org  
Web: www.arso -oran.org  
  
 
* © 2022 ARSO — All rights of exploitation reserved worldwide for African Member States’ NSBs.  DARS 1095:2023  
iv © ARSO 2023 — All rights reserved   
Copyright notice  
 
This ARSO document is copyright -protected by ARSO. While the reproduction of this document 
by participants in the ARSO standards development process is permitted without prior permission 
from ARSO, neither this document nor any extract from it may be repro duced, stored or 
transmitted in any form for any other purpose without prior written permission from ARSO.  
 
Requests for permission to reproduce this document for the purpose of selling it should be 
addressed as shown below or to ARSO’s member body in the country of the requester:  
 
 
© African Organisation for Standardisation 20 23 — All rights reserved  
 
ARSO Central Secretariat  
International House 3rd Floor  
P.O. Box 57363 — 00200 City Square  
NAIROBI, KENYA  
 
Tel: +254 -20-2224561, +254 -20-3311641, +254 -20-3311608  
 
E-mail: arso@arso -oran.org  
Web: www.arso -oran.org  
 
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. 
Violators may be p rosecuted.  
 
 
 
  DARS 1095:2023  
© ARSO 2023 — All rights reserved  v Introduction  
 
Evaporated milk are milk products obtained by partial removal of water from milk by heat or by any 
other process which results in a product having the same composition or characteristics without the 
addition of sugar. The fat or protein content of the milk may be adjusted by the addition and/or removal 
of milk constituents in  such a way that the ratio of whey protein to casein of the milk being adjusted is 
not altered. The development of this standard is to ensure quality, consumer safety and promote fair 
trade practices.  
 
In elaborating this Standard, references were made to inputs from Manufacturers, National and 
International standards which are hereby duly acknowledged.  
 
 
 
 
 
 DARS 1095:2023  
© ARSO 2023 — All rights reserved  1  
Evaporated  Milks - Specification  
 
1 Scope  
 
This African Standard specifies requirements, sampling and test methods for  evaporated  milks, intended for 
direct consumption, or further processing.  
 
 
2 Normative references   
 
The following referenced documents are indispensable for the application of this Standard . For dated 
references, only the edition cited applies. For undated references, the latest edition of the referenced 
document (including any amendments) applies.  
 
AOAC 999.10 - Lead, Cadmium, Zinc, Copper and iron in foods. Atomic absorption spectrophotometry after 
microwave digestion  
 
ARS 53  – General Principles of Food Hyg iene – Code of practice  
 
ARS 56 Pre -packaged Foods – Labelling  
 
ARS WD-ARS XXX - Glossary  of Dairy Terms  
 
CXS 192 - General Standard for Food Additives   
 
CXS 193 - General Standard for Contaminants and Toxins in Food and Feed  
 
CXS 234 - Recommended methods of analysis and sampling  
 
ISO 4832 - Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
coliforms — Colony -count technique  
 
ISO 4833 -1, Microbiology of the food chain -Horizontal method for the enumeration of microorganisms  
Part 1: Colony count at 30 °C by the pour plate technique  
 
ISO 6579 -1 - Microbiology of the food chain — Horizontal method for the detection, enumeration and 
serotyping of Salmonella — Part 1: Detection of Salmonella spp.  
 
ISO 7251 - Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of presumptive Escherichia coli — Most probable number technique  
 
ISO 19020 - Microbiology of the food chain — Horizontal method for the immunoenzymatic detection of 
staphylococcal enterotoxins in foodstuffs  
 
ISO 11290 -1, Microbiology of the food chain. Horizontal method for the detection and enumeration of Listeria 
monocytogenes and of Listeria spp. Part 1: Detection method  
 
ISO 21528 -2, Microbiology of the food chain  -Horizontal method for the detection and enumeration of 
Enterobacteriaceae  : Part 2: Colony -count technique  
 
3 Terms and definitions  
 
For the purpose of this standard the following definitions apply:  
 
3.1  
evaporated milk  
a product which can be obtained by the partial removal of water from milk by heat, or by any other process 
which leads to a product of the same composition and characteristics. The fat and/or protein content of the 
AFRICAN STANDARD  DARS 1095:2023  
2 © ARSO 2023 — All rights reserved  milk may have been adjusted, only to comply with the compositional requirements in Clause 4 of this 
Standard, by the addition and/or withdrawal of milk constituents in such a way as not to alter the whey protein 
to casein ratio of the milk being adjusted  
 
3.2 
milk retentate  
the product obtained by concentrating milk protein by ultrafiltration of milk, partly skimmed milk, or skimmed 
milk 
 
3.3 
milk permeate  
the product obtained by removing milk proteins and milkfat from milk, partly skimmed milk, or skimmed milk 
by ultrafiltration  
 
 
4 Requirements  
 
4.1  Raw materials  
 
4.1.1  Essential  ingredients  
 
a) Milk and milk powders  
 
b) Cream and cream powders  
 
c) Milkfat products  
 
4.1.2  Permitted  ingredients  
 
a) Milk retentate (for protein adjustment purposes only)  
 
b) Milk permeate (for protein adjustment purposes only)  
 
c) Lactose (for protein adjustment purposes only)  
 
d) Potable water  
 
e) Sodium chloride  
 
4.2  Composition al requirements  
Evaporated milk s shall comply with the compositional characteristics specified in Table 1 when tested by 
appropriate methods.  
 
Table 1 – Compositional characteristics  for evaporated milks  
 
Characteristics  Permissible limit (% m/m)  
Test 
Method  Evaporated 
skimmed 
milk Evaporated 
partly 
skimmed 
milk Evaporated 
milk Evaporated 
high -fat milk  
Milkfat  
 max 1,0  more than 
1,0 and less 
than 7,5  min 7,5  min 15  
Refer to 
CXS 23 4 Milk solids1 min 20,0  min 20,0  min 25,0  -- 
Milk solids -not-fat1 -- -- -- min 11,5  
Milk protein in milk 
solids -not-fat1 min 34,0  min 34,0  min 34,0  min 34,0  
 
Note 1:  The milk solids and milk solids -not-fat content include water of crystallization of the lactose.  DARS 1095:2023  
© ARSO 2023 — All rights reserved  3  
 
5 Food Additives  
 
Food additives conforming to Category 01.5.1 and its parent categories and Table 3 of CXS 192 may be used 
and only within the limits specified therein .  
 
6 Contaminants  
 
6.1 Heavy metals  
The products covered by this Standard shall comply with those maximum limits for metal contaminants 
specified in CXS 193  and in particular those listed in Table 3. 
Table 3 — Metal contaminants  
 
Parameter  Maximum Limit  
(mg/kg)  Test method  
Lead (Pb)  0.02 AOAC 999.11 or AOAC 999.10  
 
6.2 Mycotoxins  
When tested in accordance with ISO 14501, the level of aflatoxin M 1 shall not exceed 0.50 μg/kg  as 
specified  in CXS 193 . 
 
6.3 Pesticides residues  
 
Pesticide residue limits shall be in accordance with limits set by the Codex Alimentarius Commission for the 
product  covered by this Standard . 
 
6.4 Veterinary drug residues  
 
Veterinary drug residue limits shall be in accordance with limits set by the Codex Alimentarius Commission 
for the product  covered by this Standard . 
 
 
7 Hygiene  
 
The products covered by this African Standard shall be produced, prepared and handled in accordance with 
the provisions of the appropriate sections of ARS 53.  
Evaporated  milks shall be free from microorganisms and products originating from microorganisms in 
amounts which may represent a hazard to human health.  
When tested by appropriate methods, evaporated milks  shall conform to the limits specified in Table 3.  
 
Table 3 – Microbiological limits  for Evaporated Milks  
 
 
Microorganism  Permissible limit , 
maximum  Test method  
Salmonella  Absent  in 25 ml ISO 6579 -1  
Enterobacteriaceae , cfu/ml  5 ISO 21528 -2 
L. monocytogenes  Absent  ISO 11290 -1 
APC, cfu/ml  1x104  
 ISO 4833 -1  
 
Staphylococcus  Absent in 1 ml  ISO 19020  DARS 1095:2023  
4 © ARSO 2023 — All rights reserved  (Coagulase  positive)  
 
8 Labelling  
 
8.1  Labelling of retail containers  
In addition to the provisions of the ARS 56, the following specific provisions  shall apply:  
 
8.1.1 Name of the food  
The name of the product shall be in accordance with the composition spec ified in sub -clause 4.4. such as:   
 
- evaporated milk  
- evaporated skimmed milk  
- evaporated partly skimmed milk  
- evaporated high -fat milk  
 
• Evaporated partly skimmed milk may be designated “evaporated semi -skimmed milk” if the milkfat content 
is 4,0 – 4,5% and the minimum milk solids is 24% m/m.  
 
8.1.2 Declaration of total fat content  
The total fat content shall be declared in a manner found acceptable in the country of sale to the final 
consumer, either  
(i) as a percentage by mass, or  
 
(ii) in grams per serving as quantified in the label provided that the number of servings is stated.  
 
8.1.3 Declaration of milk protein  
The milk protein content shall be declared in a manner acceptable in the country of sale to the final 
consumer, either  
(i) as a percentage by mass, or  
(ii) in grams per serving as quantified in the label provided that the number of servings is stated.  
 
8.1.4 List of ingredients  
Notwithstanding the provision s of ARS 56,  milk constituents  used only for protein adjustment need not be 
declared.  
 
8.2 Labelling of non -retail containers  
 
Information required in sub -clause 9.1 of this African Standard and, if necessary, storage instructions, shall 
be given either on the container or in accompanying documents, except that the name of the product, lot 
identification, and the name and address of the manufacturer or packer shall appear on the container.    
However, lot identification, and the name and address of the manufacturer or packer may be replaced by an 
identification mark, provided that such a mark is clearly identifiable with the accompanying documents.   
 
    9  Packaging  
A container or outer contain er in which the Evaporated milks  is packed shall:  
(a) be made from a material that :  
 (i) is suitable for this purpose;  
(ii) will protect the contents thereof from contamination; and  
(iii) will not impart any undesirable flavour or taste to the contents thereof;  DARS 1095:2023  
© ARSO 2023 — All rights reserved  5 (b) be so strong that it will not be damaged or deformed during normal storage, handling and transport 
practices;  
(c) in the case of a container that is re -used, be thoroughly cleaned and  sterilized before the Evaporate 
Milks  is packed therein;  
(d) be intact; and  
(e) be closed properly in a manner permitted by the nature thereof.  
 
10 Methods of Sampling and Analysis  
For checking the compliance with this standard, the methods of analysis and sampling contained in CXS 234 
relevant to the provisions in this standard, shall be used.  
 
  DARS 1095:2023  
6 © ARSO 2023 — All rights reserved  Bibliography  
 
 
CXS 281-1971  Standard for  evaporated milks  
 
 
                                                                                                                                                                                                                                              CD-ARS 1095:2023  
© ARSO 2023 — All rights reserved