≠ EDICT ± OF GOVERNMENT 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 67 (2006) (English): Raw cow milk – Specification EAS 67:2006 ICS 67.100 EAST AFRICAN STANDARD Raw cow milk — Specification EAST AFRICAN COMMUNITY © EAC 2006 First Edition 2006 EAS 67:2000 Table of contents 1 Scope.............................................................................................................................................1 2 Normative references.....................................................................................................................1 3 Definition.........................................................................................................................................1 4 Principal compositional requirements.............................................................................................1 5 Pesticides and antibiotics...............................................................................................................2 6 Hygiene..........................................................................................................................................3 7 Rapid platform tests on quality of raw milk.....................................................................................3 Annex A (normative) Organoleptic test and temperature......................................................................4 Annex B (normative) Determination of insoluble matter........................................................................5 Annex C (informative) Determination of pH...........................................................................................5 Annex D (normative) Clot-on-boiling (C.O.B.) test.................................................................................7 Annex E (normative) Alcohol test...........................................................................................................8 Annex F (informative) Alizarin-alcohol test............................................................................................9 Annex G (informative) Ten-minute resazurin test................................................................................10 Annex H (informative) Half-hour methylene blue reduction (m.b.r.) test.............................................13 ii © EAC 2006 — All rights reserved EAS 67:2000 Foreword Development of the East African Standards has been necessitated by the need for harmonizing requirements governing quality of products and services in East Africa. It is envisaged that through harmonized standardization, trade barriers which are encountered when goods and services are exchanged within the Community will be removed. In order to achieve this objective, the Partner States in the Community through their National Bureaux of Standards, have established an East African Standards Committee. 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: 255-27-2504481/2504255 E-Mail: [email protected] Web: www.each.org * © 2006 EAC — All rights of exploitation in any form and by any means reserved worldwide for EAC Partner States’ NSBs. © EAC2006 — All rights reserved iii EAST AFRICAN STANDARD EAS 67:2000 Raw cow milk ⎯ Specification 1 Scope This East African Standard specifies the quality requirements of raw, normal cow milk. 2 Normative references The following referenced standards are indispensable for the application of this East African Standard. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced standard (including any amendments) applies. EAS 38, Labelling of prepackaged foods CAC/RCP 57, Code of hygienic practice for milk and milk products 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 164, Milk — Determination of fat content (Routine 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 ISO 13366, Milk ⎯ Enumeration of somatic cells 3 Definition For the purpose of this East African Standard, milk means the normal, clean and fresh secretions extracted from the udder of a healthy cow, properly fed and kept, but excluding that got during the first seven days after calving. 4 Principal compositional requirements 4.1 Chemical 4.1.1 Milk shall contain not less than 3.25 % milk fat and not less than 8.50 % milk solids not fat. It shall not contain added water, preservatives, or other added substances, nor shall any proportion of a natural constituent be removed. 4.1.2 Density of milk at 20 °C shall be within the range of 1.028 g/ml – 1.036 g/ml 4.1.3 The freezing point depression of milk shall be not less than 0.525 °C and not more than 0.550 °C. 3.1.4 When tested in accordance with the appropriate method in Annexes A to J, milk shall: © EAC 2006 — All rights reserved 1 EAS 67:2000 ⎯ have a characteristic creamy – white color, free from off flavours and taints ⎯ be free of objectionable matter ⎯ not coagulate in the clot on boiling test ⎯ test negative to the alcohol test ⎯ have no more than 0.17% titratable lactic acid ⎯ test negative to peroxidase test. 4.2 Bacteriological Grades Milk shall conform to the following microbiological limits: 4.2.1 Total plate count The plate shall be incubated for 48 h at 32 °C. The counts shall be graded as follows: Table 1 ⎯ Microbiological limits Grade Counts (per ml) I < 200 000 II >200 000 ⎯ 1 000 000 III >1 000 000 ⎯ 2 000 000 4.2.2 Coliform plate count The plate shall be incubated for 24 h at 37 °C. The counts shall be graded as follows: Table 2 — Coliform limits S/N Quality Counts (per ml) a) Very good 0 – 1000 b) Good 1000 - 50000 4.2.3 Somatic cell count Somatic cell count shall not 300 000 per ml when tested in accordance with ISO 13366. 5 Pesticides and antibiotics 5.1 Milk shall conform to the maximum limits of pesticide residues as in Table 1 and Codes standards. Table 1 — Pesticide limits in milk S/N Pesticide Maximum limit (mg/kg) on whole milk basis a) Aldrin and dieldrin (total) 0.006 b) Heptachlor and heptachlor-epoxide (total) 0.006 c) DDT and its analogues 0.05 d) Lindane 0.01 e) SHC + HCH 0.01 f) Endrin 0.01 2 © EAC 2006 — All rights reserved EAS 67:2000 5.1.2 Veterinary drugs and chemical residues When analyzed in accordance with appropriate methods of test milk shall conform to the maximum tolerable residue limits for antibiotics and other veterinary drugs set by the Codex Alimentarius Commission. 6 Hygiene Milk shall be produced, processed and handled in accordance with CAC/RCP 57. 7 Rapid platform tests on quality of raw milk See Annexes A to J. © EAC 2006 — All rights reserved 3 EAS 67:2000 Annex A (normative) Organoleptic test and temperature A.1 General Judging the quality of milk by its physical and sensory characteristics requires considerable skill, which could only be acquired by practice. Organoleptic tests are used in all dairies and an experienced person can pick out bad samples with a high degree of accuracy. A.2 Procedure to be adopted on the receiving platform A.2.1 Colour Observe the colour of the milk. If abnormal in colour, it should be held over for subjection to confirmatory tests. A.2.2 Odour and Taints Smell the milk in the container immediately after removing the lid. In case of foul or abnormal smell, hold over the milk for subjection to confirmatory tests. 4 © EAC 2006 — All rights reserved EAS 67:2000 Annex B (normative) Determination of insoluble matter B.1 Sediment test B.1.1 Sediment test on raw milk reveals the extent to which visible insoluble matter has gained entrance to the milk and the extent to which such material has not been removed from milk by single service strainers. The Sediment test represents a simple, rapid and quantitative measure of indicating the cleanliness of milk with respect to visible dirt. Allowa measured quantity of milk to pass through a fixed area of a filter disc and compare the sediment left with the prepared standards. B.1.2 Apparatus a) Sediment tester with filtering surface 24 mm in diameter. b) White lintine cotton discs, 32 mm in diameter, expected filtration area 28 mm in diameter. c) Sampling dipper, of 500 ml capacity for sampling from milk cans or weighing vats. Standard sediment discs Use commercially available standard sediment discs B.1.3 Procedure Take a milk sample from well-stirred cans or vats of milk with the sampling dipper. Measure the quantity used with reasonable accuracy. Filter the milk through a properly adjusted, firm lintine cotton disc (rough side facing milk) held in the sediment tester so that a filtration area of 28 mm is exposed. Compare the sediment disc with the prepared sediment standard discs and record the sediment score. B.1.4 Interpretation For the purpose of comparison, it is convenient to use about five prepared standard discs so as to classify the milk with respect to its sediment content in accordance with the specific requirement of the dairy or the milk collection depot. For the former, five discs showing 0.1, 0.2, 0.5, 1.0 and 2.0 mg may suffice. Under rural conditions, discs showing 0.0, 0.5, 2.0, 5.0 and 7.0 mg sediment may be more convenient to start with. In either case, no attempt shall be made to estimate the degree of sediment in milk in more than five classes, for example, Excellent, Good, Fair, Bad and Very Bad. No attempt shall be made to grade as sediment any hair, flies, piece of hay or straw or any large particles of dirt. These shall be reported separately. The presence of appreciable sediment in unprocessed milk supplies indicates careless or insanitary dairy farm practice. However, the lack of sediment is not always indicative of ideal conditions, since visible Sediment may be readily removed by straining at the dairy farm. Annex C (informative) Determination of pH © EAC 2006 — All rights reserved 5