In order to promote public education and public safety, equal justice for all, a better informed citizenry, the rule of law, world trade and world peace, this legal document is hereby made available on a noncommercial basis, as it is the right of all humans to know and speak the laws that govern them.
EAS33:2006
ICS 67.100
EAST AFRICAN COMMUNITY
© EAC 2006
First Edition 2006
vDevelopment of the East African Standards has been necessitated by the need for harmonizing requirements governing quality of products and services in the East African Community. It is envisaged that through harmonized standardization, trade barriers that are encountered when goods and services are exchanged within the Community will be removed.
In order to achieve this objective, the Community established an East African Standards Committee mandated to develop and issue East African Standards.
The Committee is composed of representatives of the National Standards Bodies in Partner States, together with the representatives from the private sectors and consumer organizations. Draft East African Standards are circulated to stakeholders through the National Standards Bodies in the Partner States. The comments received are discussed and incorporated before finalization of standards, in accordance with the procedures of the Community.
East African Standards are subject to review, to keep pace with technological advances. Users of the East African Standards are therefore expected to ensure that they always have the latest versions of the standards they are implementing.
© East African Community 2006 – All rights reserved*
East African Community
P.O. Box 1096
Arusha
Tanzania
Tel: 255 27 2504253/8
Fax: 255 27 2504255
E-mail: eac@eachq.org
Web: www.eachq.org
* © 2006 EAC — All rights of exploitation of any form and by any means reserved worldwide for EAC Partner States’ NSBs
viYoghurt — Specification
This East African Standard prescribes the requirements and methods of sampling and test for yoghurt.
The following standards contain provisions, which, through reference in this text constitute provisions of this standard. All standards are subject to revision and parties to agreements based on this standard are encouraged to take steps to ensure the use of the most recent editions of the standard indicated below. Information on currently valid national and international standards may be obtained from the Partner States Bureaux of Standards Information and Documentation Centre.
CAC/RCP 57, Code of hygiene practice for milk and milk products
EAS 38, Labelling of pre-packaged foods
EAS 68, Milk and milk products — Methods of microbiological examination
EAS 161, Milk and milk products — Sampling — Inspection by attributes — Specification
EAS 162, Milk, cream and evaporated milk — Determination of total solids content (Reference method)
EAS 165, Milk and milk products — Inspecting sampling — Inspection by variables
ISO 6785, Milk and milk products — Detection of Salmonella spp.
ISO 10560, Milk and milk products — Detection of Listeria monocytogenes
ISO 11866, Milk and milk products — Enumeration of presumptive Escherichia coli
For the purpose of this East African Standard the following definitions shall apply:
cultured milk product obtained by lactic acid fermentation through the action of Lactobacillus bulgaricus and Streptococcus thermophilus
yoghurt to which one or more sugars only have been added
any carbohydrate sweetening matter
yoghurt to which no sugar and food additives have been added
yoghurt to which flavouring foods or other flavouring ingredients have been added
yoghurt to which fruits have been added
yoghurt which has been subjected to heat treatment after fermentation
yoghurt which has been subjected to pasteurization process (see EAS 69) after fermentation
yoghurt that is heat-treated at 62 °C to 65 °C for 15 s to 20 s aimed at reducing the number of viable organisms and prolonging shelf-life
yoghurt that is heat-treated at a minimum of 115 °C for 15 s aimed at attaining commercial sterility and prolonged shelf-life
The micro-organisms in the final product shall be viable and abundant except for heat-treated and sterile yoghurts.
| Minimum milk fat content | 3.0 % m/m |
| Minimum milk solids non-fat content | 8.2 % m/m |
| Maximum milk fat content | less than 3.0 % m/m |
| Minimum milk fat content | more than 0.5 % m/m |
| Minimum milk solids non-fat content | 8.2 % m/m |
| Maximum milk fat content | 0.5 % m/m |
| Minimum milk solids non-fat content | 8.2 % m/m |
For sweetened yoghurt the compositional requirements in 4.2, 4.3 and 4.4 shall apply to the milk part of the yoghurt.
Yoghurt shall be made from the following essential raw materials:
Cultures of Lactobacillus bulgaricus and Streptococcus thermophilus
Whole milk powder, skimmed milk powder, unfermented buttermilk, concentrated whey, whey powder, whey proteins, whey protein concentrate, water-soluble milk proteins, edible casein, caseinates, manufactured from pasteurized products.
Cultures of suitable lactic acid producing bacteria in addition to those in 4.7
Sugars (in sweetened yoghurt only).
3None except stabilizers, emulsfiers, thickeners and pH adjusters in Table 2
Fruit yoghurt may contain the following flavours:
Flavoured yoghurt may contain the following flavours
Others types of yoghurt may have colours exclusively from substances as a result of carry-over or of vegetable source complying with Table 1.
| Name | Maximum level, mg/kg |
|---|---|
| Allura red | 50 |
| Annato | 50 |
| Quinoline yellow | 18 |
| Carmines | 20 |
| Caratenoids | 100 |
| Caramel (ammonium sulphate process) | 150 |
| Sunset yellow | 12 |
| Tatrazine | 27 |
| Indigotine | 6 |
| Coloured ingredients extracted from natural fruit and vegetable source | GMP |
Yoghurt may contain approved stabilizers, emulsifiers and thickeners which shall be used are listed in Table 2.
| Name | Maximum level mg/kg |
|---|---|
| Alginates | 5/kg |
| Agar | 5/kg |
| Edible gums | 5/kg |
| Celluloses | 5/kg |
| Pectin | 5/kg |
| Gelatin | 10g/kg |
| Starches and modified starches | 10g/kg |
Preservatives shall not be added to yoghurt.
Their presence may only be as a result of carry-over effect from flavouring substances and they shall be limited to the residual limits in Table 3.
| Name | Maximum level mg/kg |
|---|---|
| Sorbic acid and its sodium, potassium, and calcium salts | 50 |
| Sulphur dioxide and Benzoic acid | Singly or in combination |
Artificial sweeteners are limited to special dietary use only. The approved artificial sweeteners are listed in Table 4.
5| Name | Maximum level mg/kg |
|---|---|
| Sorbitol | GMP |
| Acesulfame potassium | 1 000 |
| Alitame | 100 |
| Aspartame | 3 000 |
| Cyclamates (as cyclamic acid) | 250 |
| Saccharin | 100 |
| Sucralose | 400 |
Yoghurt shall be produced, processed and handled in accordance with CAC/RCP 57.
When tested in accordance with EAS 68, the products shall not contain micro-organisms exceeding the microbiological quality limits in Table 5 within their shelf-life.
| Micro-organisms | Maximum limits per mL |
|---|---|
| E. Coli | Absent |
| Salmonella spp | Negative in 25 mL |
| Moulds and yeasts | 10 |
| Staphylococcus aureus | Negative in 25 mL |
The products covered by this standard shall comply with the maximum limits for contaminants and the maximum residue limits for pesticides and veterinary drugs established by the Codex Alimentarius Commission.
Yoghurt shall be packaged in food grade materials that are non-toxic and inert to yoghurt.
The packaging material or containers shall be well sealed to protect the contents during storage.
6In addition to the requirements of EAS 38, the following specific provisions apply:
The name of the product shall be declared in accordance with the categories defined in Clause 3 subject to the following provisions:
Yoghurt with not less than 3.0 % m/m milk fat content shall be designated as whole milk yoghurt.
For yoghurt with less than 3.0 % m/m milk fat but with more than 0.5 % m/m milk fat the designation shall include fat reduced. Yoghurt with no more than 0.5 % m/m milk fat shall be designated as fat free. Accompanying the name of the food shall be a milk fat statement in multiples of 0.5 % e.g. 1.0 %, 1.5 %, 2.0 % etc. whichever is closest to the actual milk fat content of the yoghurt.
The provisions given in 9.1.1.1 and 9.1.1.2 apply also to yoghurt to which sugar or sugars have been added as defined in 3.2, with the provision that the designations concerned shall be accompanied by the term “Sweetened”.
Where milk other than cow’s milk is used for the manufacture of yoghurt or any part thereof, a word or words denoting the animal or animals from which the milk has been derived shall be inserted immediately before or after the designation of the product.
A complete list of ingredients shall be declared on the label in descending order of proportion.
The net contents shall be declared by volume or mass in SI units.
The name and address of the manufacturer, packer, distributor, importer, exporter or vendor, shall be declared.
The country of origin of the yoghurt shall be declared.
There shall be an indication of the date of production, that is, the date the final product was packaged for final sale.
The date of expiry shall be indicated
7The manufacturer shall indicate instructions for storage.
Each container shall be indelibly and legibly marked to identify the producing factory and the lot.
The fill of the container shall be in accordance with the regulations of the Department of Weights and Measures. The yoghurt shall occupy not less than 90 % v/v of the water capacity of the container. The water capacity of the container is the volume of distilled water at 20 °C, which the sealed container will hold when completely filled.
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