 DRS 27: 2022 
ICS 67.100.10  
 
© EAC 20 22                                                                                                                            Fourth edition 20 22 
 DRAFT EAST AFRICAN STANDARD  
UHT milk  — Specification  
EAST AFRICAN COMMUNITY  
 
 
 
 
 
 
 DEAS27: 20 22 
ii © EAC 20 22 – All rights reserved  
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 DEAS 27: 20 22 
© EAC 20 22 – All rights  reserved  iii 
 Foreword  
Development 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 
harmonize d standard ization, trade barriers that are encountered when goods and services are exchanged 
within the Community will be removed.  
The Community has established an East African Standards Committee (EASC) mandated to develop and 
issue East African Standard s (EAS). T he Committee is composed of representatives of the National 
Standards Bodies in Partner States, together with the representatives from the public and private sector 
organizations in the community.  
East African Standards are developed through Tec hnical Com mittees that are representative of key 
stakeholders including government, academia, consumer groups, private sector and other interested parties. 
Draft East African Standards are circulated to stakeholders through the National Standards Bodies in  the 
Partn er States. The comments received are discussed and incorporated before finalization of standards, in 
accordance with the Principles and procedures for development of East African Standards.  
East African Standards are subject to review, to keep pa ce with te chnological 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.  
The committee responsible for this document is Technical Committee EASC/T C 017, Milk and milk products . 
Attention is drawn to the possibility that some of the elements of this document may be subject of patent 
rights. EAC shall not be held responsible for identifying any or all such patent rights.  
This fourth edition  (DEAS 27: 2022) cancel s and replaces  the third edition (EAS 27: 20 19), which has been 
technically revised.  
 
 DRAFT EAST A FRICAN STANDARD  DEAS  27: 20 22 
 
© EAC 201 8 – All rights reserved  1 
 UHT milk — Specification  
1 Scope   
This Draft East African Standard specifies requirements, sampling and test methods for UHT milk obtained 
from cow milk . 
2 Normat ive re ferenc es  
The following documents are referred to in the text in such a way that some or all of their content constitutes 
requirements of this document. For da ted references, only the edition cited applies. For undated references, 
the latest edition of the  referenced  document (including any amendments) applies.  
AOAC 999.10,  Official method for lead, cadmium, zinc, copper, and iron in foods Atomic absorption 
Spec trophotometry after microwave Digestion  
CAC/RCP 57 , Code of hygienic practice for milk and milk p roduct s 
EAS 38 , Labelling of pre - packaged foods — General requirements  
EAS 39 , Hygiene in the food and drink manufacturing industry — Code of practice  
EAS 803 , Nutrition labelling — Requirements  
ISO 14501 , Milk and milk powder — Determination o f aflatoxin  M1 content — Clean -up by immunoaffinity 
chromatography and determination by high -performance li quid chromatography  
ISO 2446 , Milk — Determination of fat content  
ISO 4831 , Microbiology of food and animal feeding stuffs — Horizontal method for the detection  and 
enumeration of coliforms — Most probable number technique  
ISO 4833 -1, Microbiology of the food chain — Horizontal method for the enu meration of microorganisms — 
Part 1: Colony count at 30 degrees C by the pour plate technique  
ISO 5764 , Milk — Determin ation of freezing point — Thermistor cryo scope  method (Reference method)  
ISO 6579 -1, Microbiology of the food chain — Horizontal method f or the detec tion, enumeration and 
serotyping of Salmonella — Part 1: Detection of Salmonella spp  
ISO 6731 , Milk, cream and evaporated milk — Determination of to tal solids content (Reference method)  
ISO 6888 -3, Microbiology of food and animal feeding stuffs  — Horizonta l method for the enumeration of 
coagulase -positive staphylococci (Staphylococcus aureus and other species) — Part 3: Detection and MPN 
technique for  low numbers  
ISO 707, Milk and milk products — Guidance on sampling   
2 © EAC 20 22 – All rights reserved  
 ISO 8968 -4, Milk and milk products — Determination of nitrogen content — Part 4: De termination of protein 
and non -protein nitrogen content and true  protein content calculation (Reference method)  
3 Terms and definitions   
For the purposes of this document, the following  terms and definitions apply . 
3.1 
cow 
lactating female of ca ttle (Bos indicus and Bos taurus or their crosses)  
3.2 
raw cow milk  
normal,  clean and fresh sec retion extra cted from the udder  of a healthy cow  
 3.3 
pasteurized milk 
milk which has been subjected to  heat treatment  eithe r by batch method, flash pasteurization or High 
Temperature Sho rt Time meth od (HTST)  
3.4 
homogenization  
process by which milk fat globul es are finely divided and interspersed to form a homogeneous product so as 
to prevent th e fat from floating  on the surface and adhering to the inside of the container  
3.5 
UHT milk  
milk that is tr eated under ultra -high temperatures ( at 135 °C – 150 °C for 2 s - 6 s), homogenized, filled and 
sealed as eptically into sterile retail containers in order to maintain c ommercial sterility under room 
temperatures  
3.6 
reconstituted milk  
product r esulting fro m the addition of water to the dried or concentrated form of the cow milk product in the 
amount necessary to re -establish the app ropriate water to so lids ratio  
3.7 
comm ercial sterility  
condition achieved by application of heat sufficient, alone  or in combi nation with other appropriate treatme nt to 
render food free from microorganisms capable of growing in the food as normal non -refrigerated conditions at 
which the food i s likely to be held during distribution and storage  
3.8 
recombined milk  
product resultin g from the combining of milk fat and milk solids non -fat in their preserved forms with or without 
the addition of water to achieve the appropriate mi lk product composit ion 
3.9 
toned milk  
produ ct prepared by a mixture of cow milk with skimmed mi lk or powder ed milk in the amount necessary to re -
establish the appropriate milk product composition  
4 Categories  
UHT milk shall be categorized as follows:  
a) whole milk/full cream m ilk;  
© EAC 20 22 – All rights  reserved  3 
 b) fat reduced milk/semi skimmed milk ;  
c) low fat milk  and 
d) fat free milk/skim med milk.  
5 Requi rements  
5.1 Raw materials  
These include:  
a) raw mil k complying with EAS 67 ; 
b) pasteuri zed milk complying with EAS 69  
c) reconstituted milk;  
d) recombined milk; or  
e) toned milk.  
5.2 Gene ral requirements  
UHT milk shall:  
a) retain the characteristics of the raw material;  
b) have characteristic texture and col our; 
c) have shelf life of at  least three months; and  
d) be free from additives,  
e)  be free from  off-flavours and odour.  
5.3 Specific requirements  
UHT milk shall comply with the specific requir ements given in Table 1 when tested in accordance with the test 
methods  specified therein.  
Table 1 — Specific requirements for UHT milk  
S/N Charac teristic  Requiremen t Test method  
1.  pH variation, max.  0.3 Annex A  
2.  Titratable acidit y variation , %, lactic ac id, max.  0.02   Annex B  
3.  Density at 20 °C, g/ml  1.028 - 1.034  Annex C  
4.  Milk fat co ntent, %, m/m  ISO 2446  
 • Whole milk/full cream milk, min.  3.25 
• Fat reduced milk/semi skimmed milk  2.71-3.24 
• Low fat milk  0.51 - 2.70  
4 © EAC 20 22 – All rights reserved  
 • Fat free milk/skimmed milk, max.  0.50 
5.  Milk solids non -fat, %, minimum  8.5 ISO 673 1 
6.  Protein conte nt, %, min.  3  ISO 8968 -4 
7.  Freezing point, °C  -0.550 to -0.525  
[-0.534 to -0.490] ISO 5764  
6 Hygiene 
6.1 UHT milk shall be produced and handled in accordance with CAC/RCP 57 and EAS 3 9. 
6.2 UHT milk shall  comply with microbiological limits given in T able 2 when tested in accordance with the 
test methods specified therein. 
Table 2 — Microbiological limits for UHT milk  
S/N Micro -organisms  Maximum limi t Test metho d 
1.  Total plate count, CFU/ ml  10 ISO 4833 -1 
2.  Coliform , MPN per ml  Absent  ISO 4831  
3.  Staphyloco ccus aureus, per ml  Absent  ISO 6888 -3 
4.  Salmonella spp , per 25 ml  Absent  ISO 6579 -1 
7 Contaminants  
7.1 Pesticide residues  
UHT milk shall comply with maximum limits  residue s set by Codex Alimentarius Commission  CX/MRL2 . 
7.2 Veterinary drugs residues  
UHT mi lk shall  comply with m aximum residue limits for antibiotics and other veterinary dr ugs set by Codex 
Alimentarius Commission  CX/MRL2 . 
7.3 Heavy metals  
When tested in accordance with A OAC 999.10, the level of Lead (Pb)  shall not exceed 0.02 mg/kg.  
7.4 Mycoto xins 
When tested in accordance with ISO 14501, the level of aflatoxin M1 shall  not exceed 0. 5 μg/kg.  
8 Packaging  
8.1 The packaging material used for UHT milk sha ll be food grade and  shall:  
a) be lightproof;  
b) be gas -proof; 
c) be mechanically strong;  
d) be non -toxic;   
© EAC 20 22 – All rights  reserved  5 
 e) not impart any off -flavour to the milk;  
f) be able to withstand aseptic packa ging pre -treatmen t procedure; and  
g) allow hermetic sealing.  
8.2 The UHT milk shall be pac kaged aseptically in to sterile packaging material.  
8.3 UHT milk packages shall not be deformed,  creased, dented or  have crushed corners.  
9 Labelling  
The containers sha ll be labelled in c ompliance with the requirements of EAS 38 and EAS 803. In addition, th e 
following particul ars shall be legibly and indelibly  labelled on the container:  
a) name of the p roduct as follows:  
i. UHT milk (if raw milk or pasteurized milk are u sed as raw materials);  
ii. recombined UHT milk;  
iii. toned UHT milk; or  
iv. reconstituted UHT milk.  
b) categori es as either: 
i. whole milk/full cream milk;  
ii. fat reduced milk/semi skimmed milk/ low fat milk ; 
iii.  low fat milk  or 
iv. fat free milk/skimme d milk;  
c) fat content;  
d) net content in SI units;  
e) name and phy sical address of manufacturer;  packer, distributor, importer, exporter  or vendor  
f) batch or code number;  
g) nutritional information;  
h) date of manufa cture and expiry date;  
i) instruction for storage  and use; and  
j) country of origin.  
10 Sampling  
Sampling for UHT milk shall be do ne in accordance with ISO 707.  
  
6 © EAC 20 22 – All rights reserved  
 Annex  A 
(normative)  
 
Determination of pH varia tion 
A.1 Apparatus  
A.1.1 Incubator , adjusted at 55 °C ± 1 °C 
A.1.2  pH meter  
A.2 Procedure  
A.2.1  Dete rmine the pH of 50 ml of the sample in the flask, with a glass electrode at 20  °C and note the 
reading. Then incubate another 50 ml of the sample at 55  °C ± 1 °C for five days.  Examine the flask each day, 
then shake and replace it in  the incubator. If any physical alteration of the contents is observed (coagulation 
with, or without exudation, grittiness, flocculation, for mation of bubb les or scum peptoni zatio n or proteolysis) 
the result of the test shall be cons idered positive and the  sample as nonsterile.  
A.2.2  If no alteration takes place during the five days incubation at 55 °C ± 1 °C, remove the sample from 
the incubat or and cool to  room temperature. Take a small portion of i t and measure the pH in the pH met er 
with glass electrode  at 20 °C. From this pH  value, subtract the initial pH value (A.2.1).  
A.3 pH meter  
The pH meter may b e used to determine pH in UHT milk  
A.4 Interpretation of results  
A sample whic h does not show any physical alteration during incubat ion at 55 °C ± 1 °C for  five days and 
where th e pH does not show a difference of more than 0.3 unit from the initial pH is c onsidered sterile.   
© EAC 20 22 – All rights  reserved  7 
 Annex  B 
(normative)  
 
Determin ation of titratable acidity  
B.1 Apparatus  
B.1.1  Incubator  
B.1.2  Burette , with so da-lime guard tub e 
B.1.3  Porcelain  dishes, white hemispherical of approximatel y 60 ml  
B.1.4  Stirring rods , of glass, f lattened at on e end  
B.2 Reagents  
B.2.1  Standard sodium hyd roxide solution  
Prepare concentrat ed stock solution of so dium hydroxide by disso lving equal parts of sodium hydroxid e 
(stocks or pellets) in equal parts of wa ter in a flask. Tightly stopper the flas k with a rubbe r bung and allow any 
insoluble sodium carbon ate to settle down for three to fo ur days.  
Use the clear supernatant liquid for preparing the standard 0.1 M solutio n. About 8 ml of stock solution is 
require d per litre of distilled water. The solu tion should be  accurately standardized  against acidic pota ssium 
phthalate or oxalic acid.  
B.2.2 Phenolphthalein ind icator solution  
Dissolv e 1 g of phenolphthalein in 110 ml rectified spirit. Add 0.1 M sodium hydroxid e solution until one drop 
gives a faint pink coloratio n. 
B.2.3  Rosaniline acet ate stock solution  
Dissolve 0.121 g of rosaniline acet ate in approximately 50  ml of rectified spirit , containing 0.5 ml of glacial 
acetic acid. Make up to 100 ml with rectified s pirit. 
B.2.4  Bench solution  
Dilute 1 ml of stock solut ion to 500 ml with a mix ture of rectified sp irit and distilled water in equal proportions 
by volume.  
The stock and the bench  solutions shall be sto red in dark brown bottles securely stoppered with rubbe r bungs.  
  
8 © EAC 20 22 – All rights reserved  
 B.3 Procedure  
B.3.1  Acidity of  fresh sample  
Weigh 10.0 g of the samp le into each of the two white porcelain dishes of appr oximately 60 ml capacit y; add 
to both 10 ml of  water and stir to disperse the sample. Prepare from one dilution a c olour con trol by adding  
and stirring 2 ml dilute rosaniline ace tate solution. Stir 2 ml  phenolphthalein sol ution into the other dilution and  
while stirring vigorous ly, add as rapidly as p ossible sodium hydroxide solution from a 10 -ml burette fitted with  
a soda-lime guard tube, until the colour matches th e pink colour of the control. The titr ation shall be done in 
bright light.  
B.3.2  Acidity aft er incubation  
Incubate another 20 g of sample at 55 °C ± 1 °C for five days. Examine the flask each day, then shake and  
replace it in the incubator.  If any physical  alteration of  the content is observed  the results of the test shall be  
considered positive and the sample as non -sterile.  
If no alteratio n takes place during the five days incubation, remove the sample from the incu bator and cool to  
room t emperature. Weig h 10 g of the incubated sample and det ermine acidity as de scribed in B.3.1.  
B.4 Calculation  
B.4.1  Acidity of fresh sample  
Titratable acidi ty (as lactic acid ) per cent by wei ght = 
mMV.9  
where  
V is the volume , in millilitres,  of the standar d sodium hydro xide required for titrat ion (see B.3.1) 
M is the molarity of the standard sodi um hydroxide solution ( see B.3), and  
m is the mass , in grams,  of the sample taken  for test ( see B.3.1).  
B.4.2  Acidity after incubation  
B.4.2.1  Titratable acidity (a s lactic acid)  percent by weight =  
wMV.9  
where  
V is the volume , in millili tres, of the standard s odium hydroxide  require d for titration (s ee B.2.1),  
M is the mo larity of the standard sodium hydroxid e solution (see B.2.1),  
w is the weight , in grams,  of the sa mple taken for the  test (see B.2.1)  
B.4.2.2  Subtract the value obtained in B.4.1 from the value  obtained in B.4.2 whic h would give incre ase in 
acidity.   
© EAC 20 22 – All rights  reserved  9 
 B.5 Interpretation of results  
A sample which  does not show any physical alteration d uring incubati on at 55 °C ± 1 °C for f ive days and  
where t he acidity does not show a differe nce of more than 0.02 g  from the initial acidi ty is considered s terile   
10 © EAC 20 22 – All rights reserved  
 Annex  C 
(norma tive) 
 
Determination of density 
C.1 General  
The density is a relati onship between the b ody mass and the volume this body occupies in the space. The 
density test is per formed in order to be used in the detectio n of adulteration in the milk since,  the addition of 
water only would cause the decrease i n density, whereas the s kimming (fat removal ) would cause an 
increased density  in the milk, beside su pplying important infor mation for the determination of the total dry 
extract.  
C.2 Equipment  
C.2.1 Thermolactodensimeter (TLD)  
C.2.2 Test tube , 250 ml  
C.3 Method  
The density determ ination is accomplis hed by the thermolactodensimeter ( TLD) because of the pra cticabili ty 
of this met hod. 
C.4 Procedure  
C.4.1 Place the sample to be analyzed in the clean and dry measuring cylinder  by carefully inclining the 
measuring  cylinder and  allowing  the liquid to flow down the walls of t he glass to avoid incorporation of  air 
which would r educe the density of the mil k. 
C.4.2 Immerse TLD into the measuring cylinder and make it rotate slowly on its own a xis. 
C.4.3 Take the read ing of both dens ity and temperature of the milk as soon as TLD stabilizes.  
C.4.4 By using an adequate sc ale, correct the influ ence of the temperature. The  result will correspond to the 
corrected milk density.   
© EAC 20 22 – All rights  reserved  11 
 Bibliography  
EAS 27: 20 19, UHT milk — Specifica tion 
 DEAS  27: 20 22   
 
© EAC 20 22 – All rights reserved  
  
  