TBS/ AFDC 14 (5263) P 3 
                                                                                                  
  
DRAFT TANZANIA STANDARD  
 
Sweetened condensed milk  – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
TANZANIA BUREAU OF STANDARDS  
                                                                                                                                                                                                
1 
 Sweetened condensed milk  – Specification                                               
 
0 FOREWORDS  
 
This standard has been prepared  to ensure safety and quality of sweetened condensed milk 
produced or traded in the country for human consumption.  
 
In the preparation of this Tanzania standard considerable assistance was dr awn from EAS 
87:2007 , Sweetened condensed milk  – Specification ; published by the East African Community.  
 
In reporting,  the results of a test or analysis made in  accordance with this s tandard, if the final 
value observed or calculated, is to be rounded of f, it shall be done in accordance with TZS 4 
(see clause 2).  
 
 
1.0  SCOPE    
This Tanzania standard prescribes the requirements, methods of  sampling and test for 
sweetened condensed milk  produced for human consumption . 
 
2.0  REFERENCE S 
For the purpose of th is Tanz ania s tandard, the fo llowing references shall apply. For 
dated references, only the edition cited applies. For undated references, the latest 
edition of the referenced document (including any amendments) applies:  
 
TZS 4  – Rounding off numerical valu es 
TZS 109  – Food  processing units – code of hygiene  
TZS 112  – Milk – Production, processing, transportation and distribution – code of hygiene.  
TZS 122 – Microbiology of food and animal feeding stuffs – Horizontal method for the detection 
of Salmonella sp p. 
TZS 124  - Milk and milk products – sampling for microbiological examination.  
TZS 131  – Microbiology  - General guidance for enumeration of yeast and moulds – Colony 
count technique at 25  ºC. 
TZS 441  – Fermented milks – Determination of titratable Acidity  – Potentiometric method.  
TZS 538, Labelling of pre -packaged foods — General requirements  
TZS 852 -2 – Microbiology  of food and animal feeding stuffs – Horizontal method for detection 
and enumeration of Listeria monocytogenes  - Enumeration method (Identica l to ISO 11290 -2) 
TZS 731  – Microbiology of food and feeding stuffs – Horizontal method for detection and 
enumeration of presumptive Escherichia c oli – Most Probable Number Technique  
Codex S tan 193  – Codex General Standard for Contaminants and Toxins in Food and Feed 
ISO 1737 - Evaporated milk and sweetened condensed milk -- Determination of fat content -- 
Gravimetric method (Reference method)  
ISO 14674  - Milk and milk powder -- Determination of aflatoxin M1 content -- Clean -up by 
immunoaffinity chromatogra phy and determination by thin -layer chromatography  
CAC/MRL 2 - Maximum Residue Limits (MRLs) and Risk Management Recommendations 
(RMRs) for Residues of Veterinary Drugs in Foods . 
 
 
 
 
                                                                                                                                      
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 3.0 TERMS AND DEFINITIONS  
For the purpose of this standard , the followin g terms and definitions shall apply:  
 
3.1 sweetened condensed milk  
milk products which can be obtained by the partial removal of water from milk with the addition 
of sugar, or by any other process which leads to a product of the same composition and 
chara cteristics.  
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 skim med milk by ultrafiltration.  
 
4.0 REQUIREMENTS  
 
4.1 General requirements   
4.1.1  Raw materials   
a) Milk and milk powder, cream and cream powders, milkfat products.   
b) Water  
c) Sugar   
d) Sodium chloride  (salt)  
e) Optional ingredients including milk retentate, milk permea te and lactose may be used.  
 
4.1.2  Condensed milk shall;  
a) be free from rancidity, objectionable flavours , colours  and odours.  
b) have a smooth uniform texture and when reconstituted by the addition of the appropriate 
amount of water shall yield a product uniform in  consistency.  
 
4.2    Specific requirements  
Sweetened condensed milk shall comply with the requ irements prescribed in Table 1 . 
 
   Table 1: Requirements for condensed milk  
 
Sweetened condensed milk   
Requirements   
Methods of test  
Minimum milkfat  
Minimum milk s olids** 8% m/m  
28% m/m  
 ISO 1737  
Minimum milk protein in milk solids -not-fat** 34% m/m  ISO 8968  
 
Sweetened condensed skimmed milk  
Maximum milkfat  
Minimum milk solids**  
 1% m/m  
24% m/m  
 ISO 1737  
Minimum milk protein in milk solids -not-fat** 34% m/m  ISO 8968                                                                                                                                       
3 
    
 
Sweetened condensed part ially skimmed milk  
Milkfat  
milk solids -not-fat** 
Minimum milk solids ** 1- 8% m/m  
20% 
24% m/m  
 ISO 1737  
Minimum milk protein in milk solids -not-fat** 34% m/m  ISO 8968  
 
Sweetened condensed high -fat milk  
Minimum milkfa t  
Minimum milk solids -not-fat** 16% m/m  
14% m/m  ISO 1737  
Minimum milk protein in milk solids -not-fat** 34% m/m  ISO 8968  
The titratable acidity (as lactic acid) per cent (m/m) shall not exceed 0.32 when tested in 
accordance with TZS 441. 
**The milk soli ds and milk solids -not-fat content include water of crystallization of the 
lactose.  
 
For all sweetened condensed milks, the amount of sugar is restricted by Good Manufacturing 
Practice to a minimum value which safeguards the keeping quality of the product  and a 
maximum value above which crystallization of sugar may occur.  
4.3 Food additives  
The permitted food additives listed below may be used to the level prescribed in Table 2.  
 
Table 2: List of permitted preservatives  and levels of use  
INS no.  Name of ad ditive  Maximum level  
Firming agents  
508 Potassium chloride  2 g/kg singly or 3 g/kg in combination, 
expressed as anhydrous substances  509 Calcium chloride  
Stabilizers  
331 Sodium citrates  2 g/kg singly or 3 g/kg in combination, 
expressed as anhydrous s ubstances  332 Potassium citrates  
333 Calcium citrates  
Acidity regulators  
170 Calcium carbonates  2 g/kg singly or 3 g/kg in combination, 
expressed as anhydrous substances  339 Sodium phosphates  
340  Potassium phosphates  
341 Calcium phosphates  
450 Diphosphates  
451 Triphosphates  
452 Polyphosphates  
500 Sodium carbonates  
501 Potassium carbonates                                                                                                                                       
4 
 Thickener  
407 Carrageenan  150 mg/kg  
Emulsifier  
322 Lecithins  Limited by GMP  
 
Note:  If there will be changes in the Codex standards regarding th e use of food additives in Sweetened 
condensed milk the new Codex guidelines will prevail.   
 
5.0 CONTAMINANTS   
 
5.1 Sweetened condensed milk  shall comply with the current maximum limits for contaminants 
in Codex Stan 193 and the current maximum residue limits  for pesticides and veterinary drugs 
established in the CAC/MRL 2 .  
 
5.2  Aflatoxins  
sweetened condensed milks  shall not contain aflatoxin M 1 not more than 0.5 µg/kg when tested 
in accordance with ISO 14674 .  
 
6.0  HYGIENE   
6.1 Sweetened condensed milk  shall be pr epared under strict hygienic  conditions according to 
TZS 109 and TZS 112 (See clause 2).   
 
6.2 Sweetened condensed milk  samples tested  shall not contain microbiological count more 
than the  level prescribed  in Table  3. 
 
Table 3: Microbiological requirements  
S/No.  Microorganisms  Requirements  Methods of test (see clause 
2) 
i) Total count, cfu /g, max.  105 TZS 118 
 
ii) Escherichia coli , cfu/g  Absent  TZS 731 
 
iv) Salmonella spp  per 25g, cfu /g  Absent  TZS 122  
 
v) Yeast and Moulds , cfu/ml, 
max.  10 TZS 131 
 
 
7.0   SAMPLING AND TESTS  
 
7.1 Sampling  
Sampling of sweetened condensed milk shall be done according to TZS 124 (see clause 2).  
 
7.2 Tests  
Testing of sweetened condensed milk shall be done accordin g to test methods prescribed in 
Table s 1 and 3.   
 
8.0 PACKAGI NG, MARKING  AND LABELLING  
 
8.1 Packaging                                                                                                                                       
5 
 sweetened condensed milk  shall be pack ed in approved clean and safe food grade containers  
recommended for sweetened condensed milk package . 
 
8.2 Marking and labelling  
In addition to  marking and labe lling requiremen ts prescribed in TZS 538, sweetened condensed 
milk containers shall be also legibly and indeli bly marked with the following:  
 
a) The name of the product shall be:  
– sweetened condensed milk  
– sweetened condensed skimm ed milk  
– sweetened condensed part ially skimm ed milk  
– sweetened condensed high -fat milk  
b) List of ingredients  
c) Declaration of milk protein  
d) Declaration of milk fat  
e) Net contents in metric unit  
f) Name and address of the manufacturer, packer, distributor, importer, exporter or 
vendor, shall be de clared.  
g) Coun try of origin .  
h) Date of manufacture  
i) Expiry date  
j) Storage condition s 
k) Instruction on how to use  
l) Lot identification;/batch number  
The language on the label shall be “Kiswahili” or Kiswahili and English. Additional language  
may be used depending on the designat ed market.  
8.3 The container may also be marked with TBS Certification Mark.  
NOTE – The TBS Standards Mark of Quality may be used by the manufacturers only 
under licence from TBS. Particulars of conditions under which the licenses  are 
granted may be obtain ed from TBS.