A blend of sweetened  condensed 
skimmed milk  and vegetable fat  – 
Specification  
 
 
 
 
 
 
 
 
 
 
 
 
NOTE: This is a draft proposal and it shall neither be used nor regarded as a Malawi standard  
 
_______________  
 Published by  
MALAWI BUREAU OF STANDARDS BOARD  
 ICS 67. 100.10            DMS 1401:2016  
             First edition  
CODEX STAN 252:2006  
IDT 
 
 
 
DRAFT MALAWI STANDARD  
  
 ICS 67.100.10                            DMS 1401 :2016  
 
 
 
 
 
 
 
 
 
A blend of sweetened  condensed 
skimmed milk and vegetable fat  – 
Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Obtainable from the  
Malawi Bureau of Standards  
Moirs Road  
P O Box 946  
BLANTYRE  
 
Tel: +265 870 488  
Fax: +265 870 756  
        E-mail: mbs@mbsmw.org   
    Website: www.mbsmw.org   
Price based on 4 pages  
© Copyright reserved 
i 
 TABLE OF CONTENTS  
Contents                     Page  
Foreword  ................................ ................................ ................................ ................................ ..............................  i 
Technical Committee  ................................ ................................ ................................ ................................ ...........  i 
Notice  ................................ ................................ ................................ ................................ ................................ ... i 
Scope  ................................ ................................ ................................ ................................ ................................ . 1 
Normative references  ................................ ................................ ................................ ................................ ........  1 
Description  ................................ ................................ ................................ ................................ .........................  1 
Essential composition and quality factors  ................................ ................................ ................................ ..........  1 
Food additives  ................................ ................................ ................................ ................................ ...................  2 
Contaminants  ................................ ................................ ................................ ................................ .....................  2 
Hygiene  ................................ ................................ ................................ ................................ ..............................  2 
Labelling  ................................ ................................ ................................ ................................ ............................  3 
Methods of sampling and analysis  ................................ ................................ ................................ ....................  3 
Annex A (Informative) – Additional information  ................................ ................................ ................................ . 4 
 
FOREWORD  
 
This draft Malawi standard has been prepared to provide requirements for the  blend of sweetened condensed 
skimmed milk and vegetable fat.  
 
The draft standard is identical to the following international standard:  
 
Codex Stan 252:2006, Standard for a blend of sweetened condensed skimmed milk and vegetable fat.  
 
Acknowledgement is made for the use of the information.  
 
 
TECHNICAL COMMITTEE  
 
This Malawi Standard was prepared by the Technical Committee MBS/TC 23,  Milk and milk products  and the 
following companies, organizations and institutions were represented:  
 
- Ministry of Agriculture, Irrigation and Water Development  – Blantyre A gricultural Development Division;  
- Consumers Association of Malawi ; 
- Dairibord Malawi Limited ; 
- Lilongwe Dairy (2001) Limited ; 
- Lilongwe University of Agriculture and Natural Resources (LUANAR);  
- Malawi Bureau of Standards ; 
- Peoples Trading Centre;  
- Shire Highlan ds Milk Producers Association ;  
- Suncrest Creameries  Limited; and  
- University of Malawi – The Malawi Polytechnic  
 
NOTICE  
 
This draft Malawi standard shall be r eviewed  every five years or whenever necessary in order to keep abreast 
of progress. Comments are welcome and shall be considered when the standard is being revi ewed.  
1 
  DMS 1 401:2016  
DRAFT MALAWI STANDARD  
 
A blend of sweetened condensed skimmed milk and vegetable 
fat – Specification  
 
 
1 SCOPE  
 
This draft Malawi standard applies to a blend of sweetened condensed skimmed milk and vegetable  fat, 
intended for direct consumption, or further processing, in conformity with the  description in section 3 of this 
standard.  
 
 
2 NORMATIVE REFERENCES  
 
The following standards contain provisions, which through reference in this text, constitute provisions of this 
Malawi standard.  All standards are subject to revision and, since any reference to a standard is deemed to be 
a reference to the latest edition of that standard, parties to agreements based on this standard are encouraged 
to take steps to ensure the use of the most recent  edition of the standard indicated below. Information on 
current valid national and international standards can be obtained from the Malawi Bureau of Standards.  
 
MS 19: Labelling  of pre -packed foods – General standard;  
 
MS 214: Drinking water – Specification;  
 
MS 237: Food additives – General standard;  
 
MS 302: Contaminants and toxins in foods – General standard;  
 
MS 935 : Principles for the Establishment and Application of Microbiological Criteria for Foods ; 
 
MS 1113: Code of hygienic practice for milk and milk products;  
 
CAC/GL 9: General principles for the addition of essential nutrients for food;  and 
 
CODEX STAN 234: Recommended methods of analysis and sampling.  
 
 
3 DESCRIPTION  
 
3.1 A blend of sweetened condensed skimmed milk and vegetable fat is a product prepared by 
recombining milk constituents and potable water, or by the partial removal of  water, with the addition of sugar 
and with the addition of edible vegetable oil, edible vegetable fat or a mixture thereof to meet the compositional 
requirements in section 4 of this standard . 
 
 
4 ESSENTIAL COMPOSITION AND QUALITY FACTORS  
 
4.1 Raw materials  
 
Skimmed milk and skimmed milk powders, other non -fat milk solids, and edible vegetable fats/oils.  
 
The following milk products are allowed for protein adjustment purposes:  
 
(a) Milk  retentate  Milk retentate is the product obtained by concentrating milk protein by ultra -
filtration of milk, partly skimmed milk, or skimmed milk;  
 
(b) Milk permeate  Milk permeate  is the product obtained by removing milk protein and milk fat 
from milk, partly skimmed milk, or skimmed milk by ultra -filtration; and  
 
(c) Lactose   
  
2 
 4.2 Permitted ingredients  
 
(a) Potable water  conforming to MS 214 ; 
 
(b) Sugar;  and 
 
(c) Sodium chloride and/or potassium chloride as salt substitute.  
 
In this product, sugar is generally considered to be sucrose, but a combination of sucrose with other sugars, 
consistent with Good Manufacturing Practice, may be used.  
 
4.3 Permitted nutrients  
 
Where allowed in accor dance with  CAC/GL 9 , maximum and minimum levels for Vitamins A, D and other 
nutrients, where appropriate, should be laid down by national legislation in accordance with the needs of 
individual country including, where appropriate, the prohibition of the us e of particular nutrients.  
 
4.4 Composition  
 
4.4.1  Blend of sweetened condensed skimmed milk and vegetable fat  
 
Minimum total fat     8 % m/m  
Minimum milk solids -not-fat (a)    20 % m/m  
Minimum milk protein in milk solids -not-fat (a)  34 % m/m  
 
4.4.2  Reduced fat blend of sweetened condensed skimmed milk and vegetable fat  
 
Total fat      More than 1 % and less than 8 % m/m  
Minimum milk solids -not-fat (a)    20 % m/m  
Minimum milk protein in milk solids -not-fat (a)  34 % m/m  
 
Note:  (a) The milk solids -not-fat content includes water of crystallization of the lactose.  
 
For a blend of sweetened condensed skimmed milk and vegetable fat the amount  of sugar is restricted by 
Good Manufacturing Practice to a minimum value which  safeguards the k eeping quality of the product and a 
maximum value above which  crystallization of sugar, may occur.  
 
 
5 FOOD ADDITIVES  
 
Food additives may be used in the preparation of the blend of sweetened condensed skimmed milk and  
vegetable fat  in accordance with MS 237.  
 
 
6 CONTAMINANTS  
 
6.1 The products covered by this s tandard shall comply with the maximum levels  for contaminants that 
are specified for the product in MS 302 . 
 
6.2 The milk used in the manufacture of the products covered by thi s Standard shall  comply with the 
maximum levels  for contaminants and toxins specifi ed for milk by MS 302  and with the maximum residue limits 
for veterinary drug residues and pesticides  established for milk by the C odex Alimentarius Commission  (CAC) . 
 
6.3 The vegetable oils/fat used in the manufacture of the products covered by this Standard  shall comply 
with the Maximum Levels for contaminants and toxins specifi ed for the  oils/fats by MS 302  and with the 
maximum residue limits for pesticides established fo r the oils/fats by the CAC.   
 
 
7 HYGIENE  
 
It is recommended that the product covered by the provisions of this standard be prepared and handled in 
accordance w ith the appropriate sections of  MS 1113 and other releva nt Codex texts . The products should 
comply with any microbiological criteria established in accordance with  MS 935 .   
3 
 8 LABELLING  
 
In addition to the provisions of MS 19 , the following specific provisions apply:  
 
8.1 Name of the product  
 
8.1.1 The name of the product  shall be:  
 
(a) Blend of sweetened condensed skimmed milk and vegetable fat ; or 
 
(b) Reduced fat blend of sweetened condensed skimmed milk and vegetable fat . 
 
8.1.2 Other names may be used if allowed by national legislation in the country of retail sale.  
 
8.2 Declaration of total fat content  
 
The total fat content shall be declared in a manner found acceptable in the country of  sale to the fi nal consumer, 
either (i) as a percentage by mass or volume, or (ii) in grams  per serving as quantifi ed in the label provided 
that the number of se rvings is stated.  
 
A statement shall appear on the label as to the presence of edible vegetable fat and/or  edible vegetable oil. 
Where required by the country of retail sale, the common name  of the vegetable from which the fat or oil is 
derived shall be included in the name of  the food or as a separate statement.  
 
8.3 Declaration of milk protein  
 
The milk protein content shall be declared in a manner acceptable in the country of  sale to the fi nal consumer, 
either (i) as a percentage by mass or volume, or (ii) in grams  per serving as quantifi ed in the label provided 
that the number of servings is stated.  
 
8.4 List of ingredients  
 
Notwithstanding the provision of  section 4.2.1  of MS 19, milk products used only for  protein adjustment need 
not be declared.  
 
8.5 Advisory statement  
 
A statement shall appear on the label to indicate that the product should not be used  as a substitute for infant 
formula. For example, “NOT SUITABLE FOR INFANTS ”. 
 
 
10 METHODS OF SAMPLING AND ANALYSIS  
 
Sampling  and analysis of milkfat products  shall be done in accordance with CODEX STAN 234 . 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
4 
 Annex A   
(Informative)  
 
ADDITIONAL  INFORMATION  
 
The additional information below does not affect the provisions in the preceding sections which are those that 
are essential to the product identity, the use of the name of the food and the safety of the food.  
 
B1. OTHER QUALITY FACTORS  
 
B1.1 Physical appearance  
 
White to pale cream; free from lumps which do not break up under slight pressure.  
 
B1.2 Flavour and odour  
 
Not more than slight foreign flavours and odours. The product must be free from offensive flavours and odours.  
 
B2. PROCESSIN G AIDS  
 
Acids used for precipitation purposes:  
 
INS no.  Name  
260 Acetic acid, glacial  
270 Lactic acid, L -, D- and DL - 
330 Citric acid  
338 Orthophosphoric acid  
507 Hydrochloric acid  
513 Sulphuric acid  
 
For renneting enhancement purposes:  
509  
 
Calcium chloride  
 
 
B3. ADDITIONAL QUALITY FACTORS  
 
 Rennet casein  Acid casein  Caseinates  
 
Maximum sediment  
(scorched particles)    
15 mg/25g   
22.5 mg/25g   
22.5 mg/25g (spray dried)  
  81.5 mg/25g (roller dried)  
 
  Heavy metals  
 
  The following limits apply:  
 
Metal  Maximum limit  
 
Copper   
5 mg/kg  
Iron 20 mg/kg (50 mg/kg in roller dried caseinates)  
 
 
B4. ADDITIONAL METHODS OF ANALYSIS  
 
Refer to CODEX STAN 234  for additional methods of analysis . 
  
 
 
ICS 67.100.10         DMS 1401 :2016 
 
 
 
 
 
 
THE MALAWI  BUREAU OF STANDARDS           CERTIFICATION MARK SCHEME  
The Malawi Bureau of Standards is the 
standardizing body in Malawi under the aegis 
of the Ministry of Industry and Trade .  Set  up 
in 1972 by the Malawi Bureau of Standards 
Act (Cap: 51:02), the Bureau is a parastatal 
body whose activities aim at formulating and 
promoting the general adoption of standards 
relating to structures, commodities, materials, 
practices, operations and fr om time to time 
revise, alter and amend the same to 
incorporate advanced technology.  To bring the advantages of standardization 
within the reach of the common consumer, the 
Bureau operates a Certification Mark Scheme. 
Under this scheme, manufacturers who 
produce goods that conform to national 
standards are granted permits to use the 
Bureau’s “Mark of Quality” depicted below on 
their products.  This Mark gives confidence to 
the consumer of the commodity’s reliability.