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.
EAS 49:2006
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
viDried whole milk and skimmed milk powder — Specification
This East African Standard prescribes the requirements and methods of sampling and test for dried whole milk and dried skimmed milk made from cow milk.
This standard covers requirements for dried milk powder made from whole milk and skimmed milk.
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/GL 56, Guidelines on the use of mass spectrometry (MS) for identification, confirmation and quantitative determination of residues
CAC/RCP 57, Code of hygienic practice for milk and milk products
EAS 38, Labelling of pre-packaged foods
EAS 68, Milk and milk products — Methods of microbiological examination
EAS 81, Milk powders — Methods of analysis
EAS 161, Milk and milk products — Sampling — Inspection by attributes — Specification
EAS 165, Milk and milk products — Inspecting sampling — Inspection by variables
ISO 6785, Milk and milk products — Detection of Salmonella spp.
ISO 14674, Milk and milk powder — Determination of aflatoxin M1 content — Clean-up by immunoaffinity chromatography and determination by thin-layer chromatography
ISO 14501, Milk and milk powder — Determination of aflatoxin M1 content — Clean-up by immunoaffinity chromatography and determination by high-performance liquid chromatography
1For the purpose of this standard the following definitions shall apply:
product obtained by the removal of water only from whole milk obtained from the cow
product obtained by the removal of water only from skimmed cow milk
Milk powder shall be made from cow milk complying with EAS 67 and EAS 69.
The powder shall be uniform in composition and shall be free flowing and free from hard lumps.
The colour shall be white to creamy white.
The powder shall be free from abnormal taste or odour and the reconstituted milk shall be wholesome.
The powder shall be free from dirt and other extraneous matter.
The milk powder shall comply with the requirements given in Table 1.
2| Property | Requirement | Method of testing | |
|---|---|---|---|
| Whole milk powder | Skimmed milk powder | ||
| Moisture, percent by weight, maximum | 4.0 | 5.0 | EAS 81 |
| Total milk solids, percent by weight, minimum | 96.0 | 95.0 | EAS 81 |
| Fat, percent by weight | Not less than 26.0 | Not more than 1.0 | EAS 81 |
| Titratable acidity as lactic acid, per 100 g powder, maximum | 1.0 | 1.25 | EAS 81 |
| Solubility value, minimum | 85.0(if roller dried) | 85.0(if roller dried) | EAS 81 |
| Solubility value, minimum | 98.0(if spray dried) | 98.0(if spray dried) | EAS 81 |
| Presence of burnt particles | Disc B or better | Disc B or better | Annex A |
Milk shall be produced, processed and handled in accordance with CAC/RCP 57.
Milk powders shall comply with the microbiological requirements stated in Table 2.
| Microorganisms | Maximum limit | Test method |
|---|---|---|
| Total plate count | 50 000/g | EAS 68 |
| Coliforms | 10/g | EAS 68 |
| E. coli | <1/g | EAS 68 |
| Staphylococcus aureus | Absent/25 g | ISO 6611 |
| Salmonella | Absent/25 g | ISO 6785 |
| Yeasts and moulds | 10/g | EAS 68 |
Food additives may only be added in accordance with EAS 103, Schedule of permitted additives.
3The products covered by this standard shall comply with the maximum residue limits elaborated in the relevant Codex Standards.
The products covered by this standard shall comply with the maximum residue limits elaborated in the relevant Codex Standards.
The products covered by this standard shall comply with the maximum limits for heavy metal contaminants established by the Codex Alimentarius Commission.
For the purpose of determining the compliance to this standard, sampling shall be done in accordance with EAS 161 and EAS 165.
The product shall be packaged in clean, safe food grade containers in such a way as to protect it from contamination and deterioration.
The containers shall be labelling in compliance with the requirements of EAS 38. In addition the following particulars shall be labelled on the container:
The name of the product shall be:
‘Whole milk powder’, may be designated ‘Full cream milk powder’.
‘Skimmed milk powder’ may be designated ‘Low fat milk powder’.
4The milk fat content shall be declared as:
Milk protein content shall be declared as:
In the list of ingredients, milk products used for protein adjustment shall be declared.
Name and physical address of the manufacturer or packer.
Lot identification, batch or code number.
Storage conditions.
Expiry date.
Country of origin.
5(normative)
ADMI-standard picture series for the measurement of the burnt particles
Top loading balance, readability 10 mL
Filter unit, vacuum connection preferred (e.g. Presto Silesia, Presto-Elektra Sediment tester)
Filter paper (for example, Funke Gerber Neorevamat)
Erlenmeyer flasks, volume 500 mL
Sodium hexametaphosphate liquid, 2 %
Mix the sample carefully by repeatedly shaking and inverting the containers. Close the containers immediately after taking the sample for analysis.
Weigh 25 g skimmed powder or 32.5 g whole milk powder into an Erlenmeyer flask. Dilute the powder into 250 mL distilled water (temperature 45 °C). The water shall not have visible particles.
Filter the dilution through the filter paper. Rinse the Erlenmeyer flask with 50 mL distilled water and filter it also through the filter paper. Dry the filter paper at the temperature of 30 °C to 40 °C in a dustless place.
Measure the amount of the burnt particles using the ADMI-standard picture series. Grade to A, B, C and D disks.
6Weigh 17 g skimmed milk powder and 22 g whole milk powder into an Erlenmeyer flask. Dilute the powder into 250 mL 2 % sodium-hexametaphosphate liquid (temperature 80 °C) shaking by hands. The rest to be done as explained in A.3.2.1.
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