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.
EAS70:2006
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
viDairy ices and dairy ice cream — Specification
This East African Standard specifies the requirements and sampling and methods of test for dairy ices and dairy ice cream.
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.
EAS 12 Drinking (potable) water — Specification
EAS 16, Plantation (mill) white sugar — Specification
EAS 22, Butter and whey butter — Specification
EAS 36, Honey — Specification
EAS 49, Dried whole milk and skimmed milk powder — Specification
EAS 68, Milk and milk products — Methods of microbiological examination
EAS 87, Condensed milk — Specification
EAS 103, Schedule for permitted food additives
ISO 6785, Milk and milk products — Detection of Salmonella spp.
ISO 11866, Milk and milk products — Enumeration of presumptive Escherichia coli
For the purpose of this standard the following definitions shall apply:
1refers to or is suggestive, directly or indirectly, of milk or milk products
frozen food product made from pasteurized cow milk ice mix by freezing followed by the optional addition of dairy chocolate, fruits, nuts, or confections
frozen food product made from pasteurized dairy ice cream mix by a process of freezing with incorporation of air, followed by the optional addition of dairy chocolate, fruits, nuts or confections
normal, clean and fresh secretions extracted from the udder of a healthy milking cow, properly fed and kept, but excluding that got during the first seven days after calving
Dairy cream, frozen custard and milk ice shall contain one or more of the following permitted ingredients:
All optional ingredients shall be fit for human consumption and shall comply with the relevant East African Standards.
2The following ingredients may be added to dairy ice and dairy ice cream:
The dairy ice mix and dairy ice cream mix shall contain no fat other than milk fat save as may be introduced by the use as an ingredient of egg, flavouring substances, emulsifying agents or stabilizing agents.
The dairy ice and dairy ice cream shall conform to the compositional requirements given in Clause 4, Table 1.
Dairy ice and dairy ice cream shall be homogeneous mixture free from organoleptically detectable ice-crystals. The flavour shall be typical of the ingredients used without any foreign taste or odour, or any indication of deterioration. The texture shall be free of grittiness. The overrun shall not exceed 100 per cent.
Dairy ice and dairy ice cream shall be homogeneous mixture free from organoleptically detectable ice-crystals. The flavour shall be typical of the ingredients used without any foreign taste or odour, or any indication of deterioration. The texture shall be free of grittiness. The overrun shall not exceed 100 per cent.
| Characteristic | Product | Method of test | |
|---|---|---|---|
| Dairy ice | Dairy ice cream | ||
| Total sugar (excluding Lactose), % mass | min. 13.0 | min. 13.0 | EAS 81 |
| Non-fat milk solids, % mass | min. 8.0 | min. 13.0 | |
| Milk fat, % mass | min. 3.0 | min. 10.0 | |
Stabilizers, emulsifiers and food flavours, may be added to the dairy ice and dairy ice cream in
3accordance with EAS 103.
Filling substances, preservative substances, synthetic sweetening substances or any other substances not permitted in EAS 103 shall not be added to the dairy ice and dairy ice cream.
Dairy ice mix and dairy ice cream mix shall be pasteurized before being frozen. They shall be phosphatase negative. The pasteurization shall be carried out in suitable equipment and under conditions approved by the Public Health Authorities.
The product shall comply with the following microbiological limits in Table 6:
| Micro-organisms | Maximum limits per ml | Method of test |
|---|---|---|
| Total plate count | 40 000/g | EAS 68 |
| E. Coli | Absent/g | ISO 11866 |
| Salmonella spp | Absent/g | ISO 6785 |
| L. monocytogenes | Absent/g | ISO 10560 |
| Moulds and yeasts | 10/g | EAS 68 |
| Staphylococcus aureus | Absent/g | ISO 6611 |
| Coliforms | 10/g | EAS 68 |
| Bacillus cereus | Absent/g |
The products covered by this Standard shall comply with the maximum limits established by the Codex Alimentarius Commission.
The products covered by this Standard shall comply with the maximum residue limits established by the Codex Alimentarius Commission.
It is recommended that the products covered by the provisions of this standard be prepared and handled in accordance with CAC/RCP 57, Code of hygienic practice for milk and milk products.
4From raw material production to the point of consumption, the products covered by this standard should be subject to a combination of control measures, which may include, for example, pasteurization, and these should be shown to achieve the appropriate level of public health protection.
The product shall be packaged in clean, safe food grade containers in such a way as to protect it from contamination and deterioration.
In addition to requirements of EAS 38, the following specific provisions apply:
The following shall be noted:
A complete list of ingredients shall be declared on the label in descending order of proportion.
The net contents shall be declared by mass or volume in the SI units.
The name, physical location and address of the manufacturer or, packer, distributor, importer, exporter vendor, shall be declared.
5The country of origin of food 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
The storage instructions shall be those indicated by the manufacturer.
Each container shall be indelibly and legibly marked to identify the producing factory and the lot.
Sampling shall be done in accordance with EAS 161 or EAS 165.
The net contents shall be declared by mass or volume in the SI units.
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