UGANDA STANDARD  
  DUS 872 
Second  Edition  
2018 -mm-dd 
 
 
 Reference number  
DUS 872: 2018 
© UNBS 2018   
  
Fermented (non -alcoholic) cereal beverages  — Specification  
 DUS 872-: 2018  
ii © UNBS yyyy – 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 
responsib le for its correct application  
© UNBS 2018   
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
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permission from UNBS.  
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The Executive Director  
Uganda National Bureau of Standards  
P.O. Box 6329  
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Uganda  
Tel: +256 41 4 333 2 50/1/2/3  
Fax: +256 41 4 286 123  
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 DUS 872:2018  
© UNBS 20 – All rights reserved  iii 
 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 .  UNBS 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 key stakehold ers 
including government, academia, consumer groups, private sector and other interested parties.  
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews th e comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
The committee responsible for this document is Technical Committee UNBS /TC 2, Food and Agriculture , 
Subcommittee SC 16, Water, Drinks and Related Beverages  
This second  edition cancels and replaces the first edition ( US 872:2011 ), which has been technically revised.  
 UGANDA STANDARD  DUS 872: 2018  
 
© UNBS 2018  – All rights reserved  1 
 Fermented (non -alcoholic) cereal beverages — Specification  
1 Scope   
This Draft Uganda Standard specifies req uirements and methods of sampling and test for fermented (non -
alcoholic) cereal beverages . 
2 Normative references   
The following referenced documents referred to in the text in such a way that some or all of their content 
constitutes requirements of this d ocument. For dated references, only the edition cited applies. For undated 
references, the latest edition of the referenced document (including any amendments) applies.  
US EAS 38 , Labelling of pre -packaged foods — General requirements  
US 28/EAS 39, Code of  practice for hygiene in the food and drink manufacturing industries  
US 45, General standard for food additives  
US EAS 12 , Potable water — Specification  
US EAS 803 , Nutrition labelling — Requirements   
US CAC/GL 50 , General guidelines on sampling  
US EAS 805 , Use of nutrition and health claims — Requir ements   
US ISO 4833 -1, Microbiology of the food chain – Horizontal method for the enumeration of microorganisms – 
Part 1: Colony count at 300 C by the pour plate technique   
US ISO 6579 –1, Microbiology of the food chain — Horizontal method for the detection , enumeration and 
serotyping of Salmonella — Part 1: Detection of Salmonella spp   
US ISO 21527 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
yeasts and moulds — Part 1, Colony count technique in products with water activity greater than 0.95   
US ISO 7251, Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of presumptive Escherichia coli — Most probable number technique  
US ISO 750, Fruit and vegetable products —Determination of titratable acidity  
US EAS 104, Alcoholic beverages — Methods of sampling and test  
3 Terms and definitions   
For the purposes of this document, the following terms and definitions apply. ISO and IEC maintain 
terminological databases for use i n standardization at the following addresses:  
— ISO Online browsing platform: available at http://www.iso.org/obp   
2 © UNBS  2018  – All rights reserved  
 3.1 
cereal grains  
grains of grasses such as wheat, millet, sorghum, oats, or corn, the starchy grains of which are used as food.  
3.2 
fermente d (non -alcoholic) cereal beverage  
acidic non alcoholic beverage produced by lactic acid fermentation of milled cereal and/or milled cereal (the 
fermentation being carried out without the addition of any acid other than lactic acid and with the addition of 
wheaten products)) and that consists wholly or partially of gelatinized milled cereal acidified by the acids 
introduced or produced during the lactic acid fermentation process, and that may contain permitted 
sweeteners, edible protein(s), minerals or vitam ins (or a combination of these)  
3.3 
lactic acid fermentation technology  
fermentation process involving the activities of a group of Gram -positive, non -sporing, non -motile, catalase -
negative, bacteria, which ferment carbohydrates to produce lactic acid as t he sole or major organic acid  
4 Requirements for raw materials  
4.1 General quality factors  
The milled  cereal or other raw material used in the production of the fermented (non -alcoholic) cereal 
beverage shall be clean and sound when examined using sensory attributes and in every way fit for use in the 
preparation of a product for human consumption.  
Where a national standard has been declared for such milled cereal or other raw material, the milled cereal or 
other raw material shall conform to that national standard . 
4.2 Essential ingredients for fermented (non -alcoholic) cereal beverages  
The following ingr edients shall be used in the preparation of fermented (non -alcoholic) cereal beverages:  
a) cereal flour complying with relevant standards;  
b) sugar ; 
c) yeast;  
d) lactic acid culture; and  
e) potable water complying with US  EAS 12 
5 Requirements  
5.1 General quality requirements  
5.1.1  Fermented (non -alcoholic) cereal beverages shall be practically free from off -odours and off -flavours 
when judged using the normal sensory tests.  
5.1.2 Fermented (non -alcoholic) cereal beverages shall be practically free from filth (impurities of animal 
origin, including dead insects) when judged using the normal senses.  
5.1.3 Fermented (non -alcoholic) cereal beverages shall be practically free from objectionable matter.  DUS 872: 2018  
© UNBS 2018  – All rights reserved  3 
 5.1.4 The appearance and consistency of fermented (non -alcoholic) cereal beverages shall be uniform and 
characteristic of the product.  
5.2 Essential composition factors  
Fermented (non -alcoholic) cereal beverages shall conform to the compositional requireme nts in Table 1.  
Table 1 — Compositional requirements for fermented cereal beverages  
Characteristic  Requirement  Method of Test  
Total solids content, %, (m/m), min  8 Annex A  
Acidity, (%, m/m, as lactic acid), max  4 US ISO 750  
Alcohol content, %, (m/m) , max.  0.5 US EAS 104,  
 
5.3 Nutrients  
Nutrients including vitamins, minerals and specific amino acids may be added to fermented cereal beverages 
in conformity with the requirements stipulated in national legislation . 
6 Food additives  
Fermented (non -alcoho lic) cereal beverages may contain only permitted additives in accordance with US 45  
7 Contaminants  
7.1  Heavy metals  
The product shall not contain heavy metal contaminants in excess of the limits stipulated in Table 2.   
Table 2 – Limits for heavy metal co ntaminants fermented (non -alcoholic) cereal beverage  
Contaminant  Maximum limit  Method of test  
Arsenic (As), mg/kg  0.05 US ISO 6634  
Lead (Pb), mg/kg  0.05 US ISO 6633  
Mercury (Hg), mg/kg  0.001  US ISO 6637  
Cadmium (Cd), mg/kg  0.003  US ISO 6561 -2 
7.2 Pesticide residues  
The product shall comply with those maximum residue limits established by the Codex Alimentarius 
Commission for this product.  
7.3 Mycotoxin s 
The product shall comply with those maximum mycotoxin limits established by the Codex Alimentarius 
Commission for this product   
4 © UNBS  2018  – All rights reserved  
 8 Hygiene  
Fermented (non -alcoholic) cereal beverages shall be produced and handled in hygienic manner in accordance 
with US EAS 39. Fermented (non -alcoholic) cereal beverages shall conform to the limits for microbiological 
contaminants in Table 2  
Table 2 ─ Microbiological limits for fermented (non -alcoholic) cereal beverages  
Microorganisms  Maximum limit  Method of Test  
Total aer obic count, CFU/mL  100 US ISO 4833 -1 
Escherichia . coli, per mL  Absent  US ISO 7251  
Salmonella  per 25 mL  Absent  US ISO 6579 –1 
Yeasts and moulds, CFU/mL  20 US ISO 21527 -1 
 
9  Packaging  
Fermented (non -alcoholic) cereal beverages sh all be packaged in food grade containers which will safeguard 
the hygienic, nutritional, technological, and organoleptic qualities of the product.  
 
10  Labelling  
10.1 The following information shall appear on the label in accordance to the requirements of US EAS 38 :  
a) name of the product, “Fermented (non -alcoholic) cereal beverage”;  
b) list of ingredients;  
c) lot / batch identif ication number;  
d) date of minimum durability (expiry date)  
e) manufacture date ;  
f) name and physical address of manufacturer;  
g) net content; and  
h) country of origin  
10.2 Nutritional labelling, nutrition and health claims may b e made in accordance with US EAS 803  and, US 
EAS 805.  
11 Sampling  
Sampling shall carried out in accordance with US CAC/GL 50  
 DUS 872: 2018  
© UNBS 2018  – All rights reserved  5 
 Annex A  
(normative)   
 
Method for determination of total solids content  
A.1 Weigh a suitable size evaporating dish and record the mass m1.  
A.2 By means of a measuring cylinder, transfer approximately 25 mL of the test sample to the evaporating 
dish.  
A.3 Weigh the dish and the test specimen and record the mass m2.  
A.4 Heat the dish on a boiling water bath until all the liquid has evaporated, then transfer the dish to an air 
oven, and dry for 30 min at 10 3 °C ± 1 °C.  
A.5 Cool in a desiccator.  
A.6 Reweigh the dish and the dried test specimen (residue) and record the mass m3. Calculate the total 
solids content as follows:  
Total solids content, % ( m/m) = 
100

1 23
m mm m 1  
where  
m1 is the mass , in grams, of the dish;  
m2 is the mass , in grams, of the dish and specimen; and  
m3  is the mass , in grams, of the dish and dried specimen.   
6 © UNBS  2018  – All rights reserved  
 Bibliography  
[1] US 872 Fermented (non -alcoholic) cereal beverages  — Specification — First edition   
 DUS 872: 2018  
© UNBS 2018  – All rights reserved  7 
 Certification marki ng 
Products that conform to Uganda standards may be marked 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 licensed under the certification mark scheme operated by 
the Uganda National Bureau of Standards and in conjunction with the relevant Uganda Standard. The 
presence of this mark on a product or in relation to a pr oduct is an assurance that the goods comply with the 
requirements of that standard under a system of supervision, control and testing in accordance with the 
certification mark scheme of the Uganda National Bureau 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 872: 2018    
 
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