DRAFT UGANDA STANDARD  
  DUS DEAS  49 
Second  Edition  
2018-mm-dd 
 
 Reference number  
DUS DEAS  49: 2018 
© UNBS 2018 
   
Milk powders and cream powder  — Specification  
 
 DUS DEAS  49: 2018  
ii                © UNBS  2016 - 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 its  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  
P.O. Box 6329  
Kampala  
Uganda  
Tel: +256 41 7 333 250/1/2  
Fax: +256 41 4 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  
 DUS DEAS  49: 2018  
© UNBS  2018  - All rights reserved                 iii National 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.  UN BS 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  Agreement 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 representatives o f 
consumers, traders, academicians, 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 be fore recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Draft Uganda Standard, DUS DEAS  49:2018 , Milk powders and cream powder  — Specification , is 
identical with and has been reproduc ed from an East African  Standard, EAS 49:2018 , Milk powders and 
cream powder  — Specification , and is being proposed for adoption as a Uganda Standard.  
This standard cancels and replaces the first edition US EAS 49: 2006 , which has been technic ally revised.  
This standard was developed by Food and agriculture  Standards Technical Committee (UNBS/TC 2). 
Wherever the words, “ East African  Standard " appear, they should be replaced by "Uganda Standard."   DEAS 49: 2018  
ICS 67.100.10  
HS 0402.10.0000  
 
© EAC 2018                                                                                                                              Third  Edition 2018  
 DRAFT EAST AFRICAN STANDARD  
Milk powders and cream powder — Specification  
EAST AFRICAN COMMUNITY  DEAS 49: 2018  
ii © EAC 2018 – All rights  reserved  
 Copyright notice  
This EAC document is copyright -protected by EAC. While the reproduction of this document by 
participants in the EAC standards development pro cess is permitted without prior permission from EAC, 
neither this document nor any extract from it may be reproduced, stored or transmitted in any form for 
any other purpose without prior written permission from EAC.  
Requests for permission to reproduce th is document for the purpose of selling it should be addressed 
as shown below or to EAC’s member body in the country of the requester:  
© East African Community 2018  — All rights  reserved  
East African Community  
P.O. Box 1096 , 
Arusha  
Tanzania  
Tel: + 255 27 2 162100  
Fax: + 255 27 2162190  
E-mail: eac@eachq.org  
Web: www.eac -quality.net  
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement.  
Violators may be prosecuted . 
 DEAS 49: 2018 
© EAC 2018 – All rights  reserved  iii 
 Foreword  
Development of the East African Standards has bee n necessitated by the need for harmonizing requirements 
governing quality of products and services in the East African Community. It is envisaged that through 
harmonized standardization, trade barriers that are encountered when goods and services are excha nged 
within the Community will be removed.  
The Community has established an East African Standards Committee  (EASC)  mandated to develop and 
issue East African Standards  (EAS) . The Committee is composed of representatives of the National 
Standards Bodies i n Partner States, together with the representatives from the public and private sector 
organizations  in the community .  
East African Standards are developed through  Technical Committees that are representative of key 
stakeholders including government, acad emia, consumer groups, private sector and other interested parties. 
Draft East African Standards are circulated to stakeholders through the National Standards Bodies in the 
Partner States. The comments received are discussed and incorporated before finaliz ation of standards, in 
accordance with the Principles and procedures for develop ment of East African Standards.  
East African Standards are subject to review, to keep pace with technological advances. Users of the East 
African Standards are therefore expect ed to ensure that they always have the latest versions of the standards 
they are implementing .  
The committee responsible  for this document is Technical Committee EASC/TC 017, TC Milk and milk 
products . 
Attention is drawn to the possibility that some of th e elements of this document may be subject of patent 
rights. EAC shall not be held responsible for identifying any or all such patent rights.  
This third edition cancels and replaces the second  edition ( EAS 49: 2007 ), which has been technically revised.  
 DRAFT EAST AFRICAN STANDARD  DEAS 49: 2018  
 
© EAC 2018 – All rights reserved  1 
 Milk powders and cream powder — Specification  
1 Scope  
This Draft East African Standard specifies requirements, sampling and test methods for milk powder s and 
cream powder intended for direct human consumption or for further processing.  
2 Normative reference s 
The following documents are 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 referen ced document (including any amendments) applies.  
AOAC 999.10,  Official method for lead, cadmium, zinc, copper, and iron in foods Atomic absorption 
Spectrophotometry after microwave Digestion  
CAC/RCP 1,  General principle s for food hygiene  
CAC/RCP 57,  Code o f Hygienic Practice for Milk and Milk Products  
CODEX STAN 192,  Codex general standard for food additives  
EAS 38 , Labelling of pre - packaged foods — General requirements  
EAS 67, Raw cow milk — Specification  
EAS 69, Pasteurized milk — Specification  
EAS 803,  Nutrition labelling — Requirements  
ISO 1736, Dried milk and dried milk products — Determination of fat content -- Gravimetric method 
(Reference method)  
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 degrees C by the pour plate technique  
ISO 5537,  Dried milk — Determination of moisture content (Reference method)  
ISO 6091 , Dried milk — Determination of titratable acidity (Reference method)  
ISO 6 579-1, Microbiology of the food chain — Horizontal method for the detection, enumeration and 
serotyping of Salmonella — Part 1: Detection of Salmonella sp p. 
ISO 6611,  Milk and milk products — Enumeration of colony -forming units of yeasts and/or moulds — Colony -
count technique at 25 degrees C   
2 © EAC 2018 – All rights  reserved  
 ISO 8156, Dried milk and dried milk products — Determination of insolubility index  
ISO 8968 -1, Milk and milk products  — Determination of nitrogen content — Part 1: Kjeldahl principle and 
crude protein calculation  
ISO 14501,  Milk and milk powder — Determination of aflatoxin M1 content — Clean -up by immunoaffinity 
chromatography and determination by high -performance liquid  chromatography  
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)  
3 Terms and definitions  
For the purposes of this document, the fo llowing terms and definitions apply.  
3.1 
milk powders and cream powder  
milk products which can be obtained by the partial removal of water from milk or cream  
3.2 
milk retentate  
product obtained by concentrating milk protein by ultrafiltration of milk, part ly skimmed milk, or skimmed milk  
3.3 
milk permeate  
product obtained by removing milk proteins and milkfat from milk, partly skimmed milk, or skimmed milk by 
ultrafiltration  
4 Requirements  
4.1 Raw materials  
Milk powders and cream powder shall be made from c ow milk complying with EAS 67, EAS 69 or cream.  
NOTE  The fat and/or protein content of the milk or cream may have been adjusted, only to comply with the specific 
requirements, by the addition and/or withdrawal of milk constituents in such a way as not to a lter the  whey protein to 
casein ratio of the milk being adjusted . 
4.2 Ingredients  
The following milk products may be used for protein adjustment purposes:  
a) milk retentate;  
b) milk permeate; or  
c) lactose.  
4.3 General requirements  
The milk powder s and cream powder  shall: 
a) be uniform in composition  
b) be free from lumps ;  
© EAC 2018 – All rights  reserved  3 
 c) be white to creamy ; 
d) be of pleasant taste and flavour;  
e) be free from dirt and other extraneous matter.  
4.3 Specific requirements  
Milk powder s and cream powder shall comply with specific  requirements give n in Table 1 when tested in 
accordance with test methods specified therein.  
Table 1 — Requirements for milk powders and cream powder  
S/N Property  Requirement  Test method  
Milk powders  Cream 
powder  Whole milk 
powder  Partially 
skimmed 
milk powder  Skimm ed 
milk powder  
i.  Moisture  content *, % 
by weight,  max. 5.0 5.0 5.0 5.0 ISO 5537  
ii.  Milk f at, percentage 
by weight  > 26.0 - < 42 > 1.5 - < 26 ≤ 1.5 42 ISO 1736  
iii.  Titratable acidity as 
lactic  acid, ml/100 g 
powder,  max. 18.0 18.0 18.0 18.0 ISO 6091  
iv.  Solubility index , min . 1 1 1 1 ISO 8156  
v.  Scorched particles,  
max.  Disc B  Disc B  Disc B  Disc B  Annex  A 
vi.  Protein content, in 
milk solid non fat, %, 
min. 34 34 34 34 ISO 8968 -1 
*The moisture content does not include water of crystallization of the lactose; the milk solids -not-fat content includes water of 
crystallization of the lactose.  
 
4.4 Microbiological limits  
Milk powders and cream powder shall comply with the microbiological limits given  in Table 2  when tested in 
accordance with test methods specified therein . 
Table 2 ⎯ Microbiological limits for milk powders and cream powder  
S/N Microorganism  Maximum limit  Test method  
i.  Total plate count , CFU/g  50 000  ISO 4833 -1 
ii.  Coliforms , CFU/g  10 ISO 4832  
iii.  E. coli , CFU/g Absent  ISO 11866 -1 
iv.  Staphylococcus aureus  per g Absent  ISO 6611  
v.  Salmonell a spp. per 25 g Absent  ISO 6 579-1 
vi.  Yeasts and moulds  CFU/g  10 ISO 6611  
  
4 © EAC 2018 – All rights  reserved  
 5 Contaminants  
5.1 Pesticide residues  
Milk powders and cream powder shall conform to maximum limits residues set by Codex Alimentarius 
Commission.  
5.2 Veterinary drug s residues  
Milk powders and cream shall conform to maximum tolerable residue limits for antibiotics  and other veterinary 
drugs set by Codex Alimentarius Commission.  
5.3 Heavy metals  
The level of Lead (Pb) shall not exceed 0.02 mg/kg when tested in accordan ce with AOAC 999.10.  
5.4 Mycotoxin  
When tested in accordance with ISO 14501, t he level of Aflatoxin M1 shall not exceed 0.50 µg/kg. 
6 Hygiene  
Milk powders and cream powder shall be produced and handled in accordance with CAC/RCP 57 and 
CAC/RCP 1.  
7 Food ad ditives  
Food additives may be used and shall comply with CODEX STAN 192.  
8 Packaging  
Milk powders and cream powder shall be packaged in food grade containers which safeguards the quality of 
the product  
9 Labelling  
The containers shall be labelled in compl iance with the requirements of EAS 38  and EAS 803 . In addition, the 
following particulars shall be legibly and indelibly labelled on the container:  
a) name of the product as per the type of milk powder s or “cream powder”;  
b) name and physical address of manufact urer; 
c) net content in  SI units ; 
d) batch or code number;  
e) list of ingredients;  
f) nutritional information;  
g) a statement “not for infants”;   
© EAC 2018 – All rights  reserved  5 
 h) the date of manufacture and expiry date;  
i) instruction for storage and use; and  
j) country of origin.   
6 © EAC 2018 – All rights  reserved  
 Annex  A 
(normative)  
 
Determin ation of the burnt particles of milk powder  
A.1 Apparatus  
A.1.1  ADMI -standard picture series for the measurement of the burnt pa rticles  
A.1.2  Top loa ding balance, readability 10 ml  
A.1.3  Filter unit, vacuum connection preferred (e.g. Presto Silesia, Presto -Elektra Sediment tester)  
A.1.4  Filter paper  (e.g. Funke Gerber Neorevamat)  
A.1.5  Erlenmeyer flasks, volume 500 ml  
A.2 Reagents  
Sodium hexametaphosphate liquid, 2 %  
A.3 Procedure  
A.3.1  Mix the sample carefully by repeatedly shaking and inverting the contai ners. Close the containers 
immediately after  taking the sample for analysis  
A.3.2  Determination of burnt particles  
A.3.2.1  Spray dried milk powder  
Weigh 25 g skimmed powder or 32.5 g whole milk powder into an Erlenmeyer flask. Dilute the powder into 
250 ml  distilled water (temperature 45 °C). The water shall not have visible particles  
A.3.2.2  Filter the di lution through the filter paper  
Rinse the Erlenmeyer flask with 50 ml distilled water and filter it also through the filter paper. Dry the filter 
paper at  the temperature of 30 °C to 40 °C in a dustless place  
A.3.2.3  Measurement  
Measure the amount of the burnt particles using the ADMI -standard picture series. Grade to A, B, C and D 
disks  
A.3.2.4  Roller dried milk powder  
Weigh 17 g skimmed milk powder and 22  g whole milk powder into an Erlenmeyer flask. Dilute the powder 
into 250 ml , 2 % sodium -hexametaphosphate liquid (temperature 80 °C) shaking by hands. The rest to be 
done as explained in A.3.2.2 . 
 DEAS 49: 2018    
 
© EAC 2018  – All rights  reserved