UGANDA STANDARD  
  DUS 1987  
First Edition  
2018-mm-dd  
 
 
 Reference number 
DUS 1887: 2018 
© UNBS 2018  
  
Whipping Cream — Specification 
 DUS 1987: 2018 
ii © UNBS 2018 – 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 
All rights reserved. Unless otherwise specified, no  part of this publication may be reproduced or util ised in any 
form or by any means, electronic or mechanical, inc luding photocopying and microfilm, without prior wr itten 
permission from UNBS. 
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The Executive Director 
Uganda National Bureau of Standards 
P.O. Box 6329 
Kampala 
Uganda 
Tel: +256 414 333 250/1/2/3 
Fax: +256 414 286 123 
E-mail: info@unbs.go.ug  
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 DUS 1987:2018 
© 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 2, Milk and milk products. 
 
. 
 UGANDA STANDARD DUS 1987: 2018 
 
© UNBS 2018 – All rights reserved  1
 Whipping cream — Specification 
1 Scope  
This Draft Uganda Standard specifies requirements a nd methods of sampling and test for Whipping cream,  
intended for direct human consumption or further pr ocessing . 
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 163, Code of hygienic practice for milk and milk product s 
US EAS 38, Labelling of prepackaged foods 
US ISO 707, Milk and milk products — Guidance on sampling 
US ISO 6785, Milk and milk products — Detection of Salmonella sp p. 
US ISO 3727-2 :, Butter – Determination of moisture, non-fat soli ds and fat contents – Part 2: Determination of 
non-fat solids content (Reference method 
US ISO 11866, Milk and milk products — Enumeration of presumptive  Escherichia coli 
US CODEX STAN 243 Standard for fermented milks  
US EAS 12, Potable water — Specification  
US 28 Code of practice for hygiene in the food and drink manufacturing industry  
US ISO 8262-3 Milk products and milkbased foods — Determination o f fat content by the Weibull-Berntrop 
gravimetric method (Reference method) — Part 3: Spe cial cases  
US ISO 707 Milk and milk products – Guidance on sampling  
3 Terms and definitions  
For the purposes of this document, the following te rms and definitions apply.  
3.1  
Cream  
fluid milk product comparatively rich in fat, in th e form of an emulsion of fat-in-skimmed milk, obtai ned by 
physical separation from milk  
2 © UNBS 2018 – All rights reserved
 3.2 
Whipping cream 
fluid cream, reconstituted cream and/or recombined cream that is intended for whipping. When cream is 
intended for use by the final consumer the cream sh ould have been prepared in a way that facilitates t he 
whipping process. 
.3.3 
Whipped cream  
fluid cream, reconstituted cream and/or recombined cream into which air or inert gas has been incorpor ated 
without reversing the fat-in-skimmed milk emulsion.  
:  
ISO and IEC maintain terminological databases for u se in standardization at the following addresses:  
— ISO Online browsing platform: available at http://www.iso.org/obp  
4  Essential composition and quality factors 
4.1 Raw materials 
Whipping cream shall be made exclusively from milk and/or products such as butter, milk fat products, milk 
powders, cream powders and butter milk obtained fro m cow milk, and conforming to relevant standards.  
4.2 Other Permitted ingredients  
4.2.1 Potable water when used should conform to US EAS 12 
4.2.2 Products derived exclusively from milk or whe y and containing 35% (m/m) or more of milk protein of 
any type (including casein and whey protein product s and concentrates and any combinations thereof) an d 
milk powders: These products can be used in the sam e function as thickeners and stabilizers, provided they 
are added only in amounts functionally necessary no t exceeding 20 g/kg.  
4.2.3 Gelatine and starch may be used in the same f unction as stabilizers, provided they are added onl y in 
amounts functionally necessary as governed by Good Manufacturing Practice taking into account any use of 
the stabilizers/thickeners. 
4.3 Composition Requirements  
The compositional requirement of whipping cream sha ll be as given in table 1. 
Table 1 ⎯ Compositional requirements of Whipping cream 
Component Limits Test Method 
Minimum milk fat content 10% US ISO 8262-3 
Maximum milk solids-not-fat content 2% US ISO 3727-2 
Maximum water content 16% US ISO 5536 
 
5 Food Additives 
Food additives may be used in production of whippin g cream in accordance with US 45. DUS  1987: 2018 
© UNBS 2018– All rights reserved  3
 6 Contaminants  
The products covered by this Standard shall comply with the Maximum Levels for contaminants that are 
specified for the product in the General Standard for Contaminants and Toxins in Foo d and Feed (CODEX 
STAN 193.  
7 Hygiene 
7.1 It is recommended that the products covered by the provisions of this standard be prepared and han dled 
in accordance with the appropriate sections of the General Principles of Food Hygiene (US 28), the Cod e of 
Hygienic Practice for Milk and Milk Products (US 16 3). 
7.2 Whipping cream shall comply with the microbiolo gical criteria in table 2 
. Table 2 — Microbiological limits in ghee sauce 
SN Micro-organism  Maximum limits per g  Method of test  
i Total plate count 10 3 US ISO 4833 
ii Escherichia. Coli  Absent US ISO 11866-2 
ii Salmonella spp  Absent US ISO 6785 
iv Listeria. monocytogenes  Absent US ISO 10560 
v Yeasts and Moulds  10 US ISO 6611 
vi Staphylococcus aureus  Absent US ISO 6888-1, 
 
 
9 Fill of the container 
The fill of the container shall be in accordance wi th the regulations of Weights and Measures regulati ons of 
Uganda. 
8 Packaging 
Whipping cream shall be packaged in food contact gr ade containers in accordance to US 1659. 
9.  Labelling 
In addition to US EAS 38, the following specific pr ovisions shall apply : 
a) the name of the product; 
b) name, address and physical location of the manuf acturer/processor; 
c) net contents in g or kg; 
d) manufacturing date; 
e) best before date; 
f) country of origin; 
g) conditions of storage; and   
4 © UNBS 2018 – All rights reserved
 h) batch/lot number  
 
10 Sampling  
Sampling for the purpose of testing shall be done i n accordance with US ISO 707 
 DUS  1987: 2018 
© UNBS 2018 – All rights reserved  5
 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 1987: 2018  
 
ICS 67.100.10 
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