UGANDA STANDARD  
  DUS 817  
Second Edition  
2018-mm-dd  
 
 
 Reference number 
DUS 817: 2018 
© UNBS 2018  
  
Milk fat products — Specification 
 DUS 817: 2018 
ii © UNBS yyyy – All rights reserved
 Compliance with this standard does not, of itself c onfer immunity from legal obligations 
A Uganda Standard does not purport to include all n ecessary provisions of a contract. Users are 
responsible for its correct application  
© UNBS 2018   
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permission from UNBS. 
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Uganda 
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. DUS 817:2018 
© UNBS 2018 – All rights reserved  iii
 Foreword 
Uganda National Bureau of Standards (UNBS) is a par astatal 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 Stan dardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex Alimentar ius 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 o ut through Technical Committees. A Technical 
Committee is established to deliberate on standards  in a given field or area and consists of key stake holders 
including government, academia, consumer groups, pr ivate sector and other interested parties.  
Draft Uganda Standards adopted by the Technical Com mittee are widely circulated to stakeholders and th e 
general public for comments. The committee reviews the comments before recommending the draft standard s 
for approval and declaration as Uganda Standards by  the National Standards Council. 
The committee responsible for this document is Tech nical Committee UNBS/TC 2, Food and Agriculture, 
Subcommittee SC 1, Milk and milk products. 
This second edition cancels and replaces the first edition (US 817: 2008), which has been technically revised.  
 UGANDA STANDARD DUS 817: 2018 
 
© UNBS 2018  – All rights reserved  1
 Milk fat products — Specification 
1 Scope  
 Milk fat products — Specification 
This Uganda Standard specifies requirements and met hods of sampling and test for anhydrous milk fat, 
anhydrous butteroil and butteroil, which are intend ed for further processing. 
2 Normative references  
The following referenced documents referred to in t he text in such a way that some or all of their con tent 
constitutes requirements of this document. For date d references, only the edition cited applies. For u ndated 
references, the latest edition of the referenced do cument (including any amendments) applies. 
US EAS 38, General standard for the labelling of pre-packaged foods   
US 45, General standard for food additives   
US 163, Code of hygienic practice for milk and milk product s   
US 738, General standard for contaminants and toxins in foo ds   
US EAS 68-1, Milk and milk products — Methods for microbiologica l examination – Part 1: Total plate count   
US EAS 68-3, Milk and milk products — Methods of microbiological  examination — Part 3: Enumeration of 
colony forming units of yeasts and/or moulds - Colo ny-count technique at 25 °C  
US EAS 80-6, Butter ─ Methods of chemical analysis  ─ Part 6: Determination of fat acidity (Reference 
method)  
US EAS 80- 8, Butter ─ Methods of chemical analysis ─ Part 8: Determination of copper content   
US EAS 80- 9, Butter ─ Methods of chemical analysis ─ Part 9: Determination of iron content   
US ISO 7251, Microbiology of food and animal feeding stuffs — Ho rizontal method for the detection and 
enumeration of presumptive Escherichia coli — Most probable number technique  
US ISO 707 , Milk and milk products — Guidance on sampling   
FDUS ISO 3976, Milk fat — Determination of peroxide value   
FDUS ISO 3595, Milk fat — Detection of vegetable fat by the phytos teryl acetate test  
FDUS ISO 5536, Milk fat products — Determination of water content — Karl Fischer method  
FDUS ISO 8262-3, Milk products and milk-based foods — Determination of fat content by the Weibull-
Berntrop gravimetric method (Reference method) — Pa rt 3: Special cases  
2 © UNBS 2018 – All rights reserved
 3 Terms and definitions  
For the purposes of this standard, the following te rms and definitions shall apply .  
3.1  
milk fat  
complex of triglycerides derived exclusively from m ilk and/or products obtained from milk  
3.2  
anhydrous milk fat , anhydrous butteroil and butter oil  
fatty products derived exclusively from milk and/or  products obtained from milk, by means of processes  which 
result in almost total removal of water and non-fat  solids  
4 Essential composition and quality factors) 
4.1  Raw materials  
Anhydrous milk fat, anhydrous and butteroil, shall be produced from milk and/or products obtained from  milk. 
Anhydrous milk fat, anhydrous and butteroil shall b e free from vegetable fat when tested in accordance  with 
US ISO 3595. 
Anhydrous milk fat, anhydrous and butteroil shall b e free from animal fat other than milk fat. 
4.2  Composition 
Anhydrous milk fat, anhydrous and butteroil shall c onform to the compositional requirements in Table  1.  
4.1  Raw materials  
Anhydrous milk fat, anhydrous and butteroil shall b e produced from milk and/or products obtained from milk.  
Anhydrous milk fat, anhydrous and butteroil shall b e free from vegetable fat when tested in accordance  with 
US ISO 3595.  
Anhydrous milk fat, anhydrous and butteroil shall b e free from animal fat other than milk fat.  
The taste and odour  shall be acceptable for market requirements after h eating a sample to 40 °C – 45 °C 
The texture of the product shall be smooth and fine  or coarse granules to liquid, depending on tempera ture. 
4.3  Composition  
Anhydrous milk fat, anhydrous and butteroil shall c onform to the compositional requirements in Table 1 .  
Table 1 ─ Compositional requirement for anhydrous milk fat, anhydrous butteroil,and butteroil  
Component Requirement Method of test 
Anhydrous milk fat/ 
Anhydrous butteroil Butteroil 
Minimum milk fat, (% m/m) 99.8 99.6 US ISO 8262-3 
Maximum water, (% m/m) 0.1 0.3 US ISO 5536 
Maximum peroxide value (milli-equivalents 
of oxygen/kg fat) 0.3 0.6 US ISO 3976 DUS  817: 2018 
© UNBS 2018 – All rights reserved  3
  
5  Food additives  
Food additives may be used in anhydrous milk fat, a nhydrous and Butteroil in accordance with US 45.  
Inert gas may be used to flush airtight containers before, during and after filling with product.. 
6 Contaminants  
6.1  Contaminants and toxins  
The anhydrous milk fat, anhydrous and Butteroil sha ll conform to the maximum limits of contaminants an d 
toxins in US 738.  
In addition the products shall conform to the maxim um tolerable limits for metal contaminants listed i n Table 2.  
Table 2 ─ Maximum tolerable limits for metal contaminants in  anhydrous milk fat, anhydrou s Butteroil 
and butter oil  
Metal contaminant  Maximum limit,  
mg/kg  Method of test  
Copper  0.05  US EAS 80-8  
Iron  0.2  US EAS 80-9  
 
6.2  Pesticide and veterinary drug residues  
The anhydrous milk fat, anhydrous and butteroil sha ll conform to the maximum residue limits for pestic ides 
and veterinary drugs established by the Codex Alime ntarius Commission.  
7  Hygiene  
Anhydrous milk fat, anhydrous and Butteroil shall b e prepared and handled in accordance with US 163. T he 
products shall conform to the microbiological limit s indicated in Table 3.  
Table 3 ─ Microbiological limits in anhydrou s milk fat, anhydrous butteroil and butteroil  
Microorganism  Limit  Method of test  
Total plate count (cfu/g), maximum  10  US EAS 68-1  
Eschericia coli, (per gram), 
maximum  Not detected  US ISO 7251  
Yeasts and moulds (cfu/g), 
maximum  10 US EAS 68-3  
 
8  Packaging  
Anhydrous milk fat, anhydrous and Butteroil shall b e packaged in clean food grade packaging material t o 
protect the product from contamination. The packagi ng materials and process shall not contaminate the 
product or otherwise affect its technological, nutr itional or sensory quality.   
4 © UNBS 2018 – All rights reserved
 9  Labelling  
In addition to the provisions of US EAS 38, anhydro us milk fat, anhydrous and Butteroil shall conform to the 
following labeling requirements:  
a) the name of the food shall be one of the followi ng in accordance with Clause 3.  
i) anhydrous milk fat;  
ii) anhydrous butteroil;  
iii) butteroil; and  
iv) ghee;  
b) for non-retail containers, the information requi red shall be given either on the container or in ac companying 
documents, except that the name of the product, lot  identification, and the name and address of the 
manufacturer or packer shall appear on the containe r.  
 
9  Methods of sampling  
Sampling of Anhydrous milk fat, anhydrous and Butte roil shall be conducted in accordance with US ISO 7 07. 
. 
. 
 DUS  817: 2018 
© UNBS 2018 – All rights reserved  5
 Bibliography 
[1] US 817 Milk fat — Specification — First Edition   
[ DUS  817: 2018 
© UNBS 2018  – All rights reserved  7
 Certification marking 
Products that conform to Uganda standards may be ma rked 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 be used only by those lic ensed under the certification mark scheme operated by 
the Uganda National Bureau of Standards and in conj unction with the relevant Uganda Standard. The 
presence of this mark on a product or in relation t o a product is an assurance that the goods comply w ith the 
requirements of that standard under a system of sup ervision, control and testing in accordance with th e 
certification mark scheme of the Uganda National Bu reau 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 817: 2018  
 
ICS 67.100.01 
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© UNBS 2018– All rights reserved