DUS DEAS 915

DRAFT UGANDA STANDARD

First Edition
2018-mm-dd

Ghee — Specification

Reference number
DUS DEAS 915: 2018

© UNBS 2018
DUS DEAS 915: 2018

Compliance with this standard does not, of itself confer immunity from legal obligations

A Uganda Standard does not purport to include all necessary provisions of a contract. Users are
responsible for its correct application

© UNBS 2018

All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written
permission from UNBS.

Requests for permission to reproduce this document should be addressed to

The Executive Director

Uganda National Bureau of Standards
P.O. Box 6329
Kampala
Uganda
Tel: +256 417 333 250/1/2
Fax: +256 414 286 123
E-mail: [email protected]
Web: www.unbs.go.ug

ii © UNBS 2018 - All rights reserved

 DUS DEAS 915: 2018

National foreword

Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and
Cooperatives established under Cap 327, of the Laws of Uganda, as amended. UNBS is mandated to co-
ordinate the elaboration of standards and is
(a) a member of International Organisation for Standardisation (ISO) and

(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and

(c) the National Enquiry Point on TBT Agreement of the World Trade Organisation (WTO).

The work of preparing Uganda Standards is carried out through Technical Committees. A Technical
Committee is established to deliberate on standards in a given field or area and consists of representatives of
consumers, traders, academicians, manufacturers, government and other stakeholders.
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the
general public for comments. The committee reviews the comments before recommending the draft standards
for approval and declaration as Uganda Standards by the National Standards Council.
This Draft Uganda Standard, DUS DEAS 915:2018, Ghee — Specification, is identical with and has been
reproduced from an East African Standard, EAS 915:2018, Ghee — Specification, and is being proposed for
adoption as a Uganda Standard.
This standard was developed by Food and agriculture Standards Technical Committee (UNBS/TC 2).

Wherever the words, “East African Standard " appear, they should be replaced by "Uganda Standard."

© UNBS 2018 - All rights reserved iii

 DEAS 915: 2018

ICS 67.100.10

DRAFT EAST AFRICAN STANDARD

Ghee — Specification

EAST AFRICAN COMMUNITY

© EAC 2018 First Edition 2018

DEAS 915: 2018

Copyright notice
This EAC document is copyright-protected by EAC. While the reproduction of this document by
participants in the EAC standards development process is permitted without prior permission from EAC,
neither this document nor any extract from it may be reproduced, stored or transmitted in any form for
any other purpose without prior written permission from EAC.

Requests for permission to reproduce this document for the purpose of selling it should be addressed
as shown below or to EAC’s member body in the country of the requester:

© East African Community 2018 — All rights reserved

East African Community
P.O. Box 1096,
Arusha
Tanzania
Tel: + 255 27 2162100
Fax: + 255 27 2162190
E-mail: [email protected]
Web: www.eac-quality.net

Reproduction for sales purposes may be subject to royalty payments or a licensing agreement.
Violators may be prosecuted.

ii © EAC 2018 – All rights reserved

 DEAS 915: 2018

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
harmonized standardization, 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 Standards (EAS). The 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 Technical Committees 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
Partner 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 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.
The committee responsible for this document is Technical Committee EASC/TC 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.

© EAC 2018 – All rights reserved iii

DRAFT EAST AFRICAN STANDARD DEAS 915: 2018

Ghee — Specification

1 Scope
This Draft East African Standard specifies the requirements, sampling and test for ghee intended for human
consumption.

2 Normative references
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 dated 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
Spectrophotometry after microwave Digestion

CAC/RCP 1, General principles for food hygiene

CAC/RCP 57, Code of hygienic practice for milk and milk products

EAS 22, Butter — Specification

EAS 38, Labelling of pre- packaged foods — General requirements

EAS 67, Raw cow milk — Specification

EAS 803, Nutrition labelling — Requirements

ISO 663, Animal and vegetable fats and oils — Determination of insoluble impurities content

ISO 707, Milk and milk products — Guidance on sampling

ISO 1740, Milkfat products and butter — Determination of fat acidity (reference method)

ISO 3727-1, Butter — Determination of moisture, non-fat solids and fat contents — Part 1: Determination of
moisture content (Reference method)

ISO 3727-3, Butter — Determination of moisture, non-fat solids and fat contents — Part 2: Determination of
non-fat solids content (Reference method)

ISO 3960, Animal and vegetable fats and oils — Determination of peroxide value — Iodometric (visual)
endpoint determination

ISO 4833-1, Microbiology of the food chain — Horizontal method for the enumeration of microorganisms —
Part 1: Colony count at 30 degrees C by the pour plate technique

ISO 6320, Animal and vegetable fats and oils — Determination of refractive index

© EAC 2018 – All rights reserved 1

ISO 6321, Animal and vegetable fats and oils — Determination of melting point in open capillary tubes (slip
point)

ISO 6579-1, Microbiology of the food chain — Horizontal method for the detection, enumeration and
serotyping of Salmonella — Part 1: Detection of Salmonella spp

ISO 6611, Milk and milk products — Enumeration of colony-forming units of yeasts and/or moulds — Colony-
count technique at 25 degrees C

ISO 6888-3, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of
coagulase-positive staphylococci (Staphylococcus aureus and other species) — Part 3: Detection and MPN
technique for low numbers

ISO 8294, Animal and vegetable oils — Determination of copper, iron, nickel content graphite furnace atomic
absorption method

ISO 11866-1, Milk and milk products — Enumeration of presumptive Escherichia coli — Part 1: Most probable
number technique using 4-methylumbelliferyl-beta-D-glucuronide (MUG)

ISO 14501, Milk and milk powder — Determination of aflatoxin M1 content — Clean-up by immunoaffinity
chromatography and determination by high-performance liquid chromatography

3 Terms and definitions

For the purposes of this document, the following terms and definitions apply.

3.1
ghee
product exclusively obtained from cow milk, cream or butter, by means of heat processes which result in
almost total removal of water and non fat solids, with an especially developed flavour and physical structure

3.2
milk
normal, clean and fresh secretions extracted from the udder of a healthy milking cow, excluding that obtained
during the first seven days after calving

3.3
cream
fluid milk product comparatively rich in fat, in the form of an emulsion of fat-in skimmed milk, obtained by
physical separation from milk.

3.4
butter
fatty product derived exclusively from milk and/or products obtained from milk, principally in the form of an
emulsion of the type water-in-oil

3.5
milk
normal, clean and fresh secretions extracted from the udder of a healthy milking cow, excluding that obtained
during the first seven days after calving

4 Requirements

4.1 Raw materials

The following raw material may be used and comply with relevant standards where they exist:

2 © EAC 2018 – All rights reserved

 a) raw milk complying with EAS 67;

b) butter complying with EAS 22; or

c) cream.

4.2 General requirements

Ghee shall have transparent amber color (golden yellow) in liquid form or cream white in solid form.

4.3 Specific requirements

Ghee shall comply with the specific requirements stipulated in Table 1 when tested in accordance with test
methods specified therein:

Table 1 — Specific requirements for ghee

S/N Characteristic Requirement Test method

i. Melting point range, C 28 - 44 ISO 6321

Free fatty acid, as oleic acid, (%), m/m,
ii. 0.4 ISO 1740
max.
iii. Milk fat content,%, (m/m), min. 99.6 ISO 3727-3
iv. Moisture content, %, (m/m), max. 0.4 ISO 3727-1
v. Peroxide value (mEq O2/kg fat), max. 0.6 ISO 3960
vi. Refractive index, at 40 °C 1.4530 - 1.4590 ISO 6320
vii. Insoluble impurities, %, max. 0.05 ISO 663

5 Microbiological limits
Ghee shall comply with microbiological limits in Table 2 when tested in accordance with test methods
specified therein.

Table 2 — Microbiological limits for ghee

S/N Micro-organism Maximum limits Test method

per g
3
i. Total plate count, CFU/g 10 ISO 4833-1
ii. E. Coli, CFU/g Absent ISO 11866-1
iii. Salmonella spp, 25 g Absent ISO 6579-1
iv. Yeasts and Moulds, CFU/ g 10 ISO 6611
v. Staphylococcus aureus, per g Absent ISO 6888-3

© EAC 2018 – All rights reserved 3

6 Contaminants

6.1 Heavy metals

Ghee shall comply with the maximum limits for heavy metals given in Table 3 when tested in accordance with
the test methods specified therein.

Table 3 — Maximum limits for heavy metals in ghee

S/N Heavy metal Maximum limits Test method

mg/kg

i. Lead, Pb 0.02 AOAC 999.10

ii. Copper, Cu 0.05
ISO 8294
iii. Iron, Fe 0.2

6.2 Mycotoxin

When tested in accordance with ISO 14501, the level of Aflatoxin M1shall not exceed 0.50 μg/kg.

6.3 Pesticide and veterinary drug residues

The products covered by this standard shall comply with the maximum residue limits for veterinary drug and
pesticide residues established in Codex Standard Guide for Maximum Pesticide Limits in Foods.

7 Hygiene
Ghee shall be processed in accordance with the hygienic requirements stipulated in CAC/RCP 1 and
CAC/RCP 57.

8 Packaging
Ghee shall be packaged in food grade containers which safeguard the quality of the product.

9 Labelling
The containers shall be labelled in compliance with the requirements of EAS 38 and EAS 803. In addition, the
following particulars shall be legibly and indelibly labelled on the container:

a) name of the product as “Ghee”;

b) net content in SI units;

c) name and physical address of manufacturer;

d) batch or code number;

e) nutritional information;

f) the date of manufacture and expiry date;

4 © EAC 2018 – All rights reserved

 g) instruction for storage and use; and

h) country of origin.

10 Sampling
Sampling for the purpose of testing shall be done in accordance with ISO 707.

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DEAS 915: 2018

© EAC 2018 – All rights reserved