Raw goat milk Specification - Punto Raw goat milk ¢â‚¬â€‌...

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    DUS 1548

    First Edition 2013-mm-dd

    Reference number DUS 1548:2013

    © UNBS 2013

    Raw goat milk — Specification

  • DUS 1548:2013

    ii © UNBS 2013 – All rights reserved

    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 2013

    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: 256 414 505 995 Fax: 256 414 286 123 E-mail: info@unbs.co.ug Web: www.unbs.go.ug


  • DUS 1548:2013

    © UNBS 2013 – All rights reserved iii


    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. UNBS is mandated to co-ordinate the elaboration of standards and is:

    (a) a member of International Organisation for Standardisation (ISO);

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

    (c) the National Enquiry Point on TBT/SPS Agreements 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 has been developed as a result of a need to provide guidance in production of safe and quality raw goat milk.

    Committee membership

    The following organisations were represented under the Milk and milk products and processes sub-committee of the Food and Agriculture Standards Technical Committee, UNBS/TC 2, during the development of this standard:


    © UNBS 2013– All rights reserved 1

    Raw goat milk — Specification

    1 Scope

    This Draft Uganda Standard specifies requirements and methods of sampling and test for raw goat milk.

    2 Normative references

    The following referenced documents are indispensable for the application 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.

    US 7, General standard for labelling of pre-packaged foods

    US 28, Code of practice for hygiene in the food and drink manufacturing industry

    US 45, General standard for food additives

    US 201, Drinking (potable) water — Specification

    US 738, General standard for contaminants and toxins in food and feed

    US 163, Code of hygienic practice for milk and milk products

    US EAS 68-1, Milk and milk products — Methods for microbiological examination – Part 1: Total plate count

    US EAS 68-2-1, Milk and milk products — Methods for microbiological examination — Part 2-1: Enumeration of coliforms ─ Colony count technique at 30 °C

    US EAS 161, Milk and milk products — Sampling — Inspection by attributes — Specification

    US EAS 162, Milk, cream and evaporated milk — Determination of total solids content (reference method)

    US EAS 164, Milk — Determination of fat content (Routine method)

    US EAS 165, Milk and milk products — Inspecting sampling — Inspection by variables

    ISO 5764, Milk — Determination of freezing point — Thermistor cryoscope method (Reference method)

    ISO 6731, Milk, cream and evaporated milk — Determination of total solids content (Reference method)

    ISO 8968-5, Milk — Determination of nitrogen content — Part 5: Determination of protein-nitrogen content

    ISO 22662, Milk and milk products — Determination of lactose content by high-performance liquid chromatography (Reference method)

    ISO 11866, Milk and milk products — Enumeration of presumptive Escherichia coli

    ISO 13366, Milk — Enumeration of somatic cells

  • 2 © UNBS 2013 – All rights reserved

    3 Terms and definitions

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

    3.1 raw goat milk normal, clean and fresh secretions extracted from the udder of a healthy mother goat (Capra spp.), properly fed and kept, but excluding that got during the first three (3) days after giving birth

    3.2 foreign matter any foreign substance which may affect the appearance, flavour and taste of the milk

    3.3 colostrum a form of milk produced by a mother goat just prior to giving birth

    4 Requirements

    4.1 General quality requirements

    Raw goat milk shall:

    a) be obtained from healthy mother goats (Capra spp.);

    b) be of natural flavour without any foreign matter and adulteration;

    c) be free from colostrums;

    d) not be treated except by cooling;

    e) not be decomposed; and

    f) not contain added water, preservatives, or other added substances, nor shall any proportion of a natural constituent be removed.

    4.2 Essential physio-chemical requirements

    4.2.1 Raw goat milk shall comply with the physio-chemical requirements indicate in Table 1.

    Table 1 — Physio-chemical requirements for Raw goat milk

    S/N Characteristic Requirement Methods of test

    i Fat content, %, min. 3.25 US EAS 164

    ii Protein content, %, min. 3.5 ISO 8968-5

    iii Lactose content, %, min. 4.2 ISO 22662

    iii Solids Not Fat (SNF), %, min. 8.25 ISO 6731

    iv Density at 20 C, g/ml 1.028 – 1.036

    v Freezing point depression, C 0.525 – 0.550 ISO 5764

    vi Titratable acidity as lactic acid, % 0.1 – 0.2

    vii pH 6.5 – 6.8 Annex C

  • DUS 1548: 2013

    © UNBS 2013 – All rights reserved 3

    4.2.2 When tested in accordance with the appropriate methods in Annexes A to H, raw goat milk shall:

    a) have a characteristic creamy – white colour, free from off flavours and taints;

    b) be free of objectionable matter;

    c) not coagulate in the clot on boiling test;

    d) test negative to the alcohol test; and

    e) test negative to peroxidase test.

    5 Hygiene

    5.1 General

    Raw goat milk shall be produced and handled in accordance with US 163 and US 28.

    5.2 Bacteriological Grades

    Raw goat milk shall be free from pathogenic organisms and shall comply with the microbiological limits indicated in Table 2 and 3 below.

    5.2.1 Total plate count

    The plate shall be incubated for 48 h at 32 C. The counts shall be graded as follows:

    Table 2 Total plate count limits

    Grade Counts (per ml) Method of test

    I < 200 000

    US EAS 68-1

    II >200 000 1 000 000

    III >1 000 000 2 000 000

    5.2.2 Coliform plate count

    The plate shall be incubated for 24 h at 37 C. The counts shall be graded as follows:

    Table 3 — Coliform limits

    S/N Quality Counts (per ml) Method of test

    a) Very good 0 – 1000 US EAS 68-2-1

    b) Good 1000 - 50000

    5.2.3 Somatic cell count

    Somatic cell count shall not exceed 300 000 per ml when tested in accordance with ISO 13366.

  • 4 © UNBS 2013 – All rights reserved

    6 Contaminants

    6.1 Heavy metals and other contaminants

    Raw goat milk shall comply with those maximum limits for heavy metals and other contaminants specified in US 738.

    6.2 Pesticides and veterinary drug residues

    Raw goat milk shall comply with those maximum pesticides and veterinary drug residue limits established by the Codex Alimentarius Commission.

    7 Packing and storing

    7.1 Raw goat milk collected from milking shall be kept in a clean container with a good hygienic practice before and after use.

    7.2 Raw goat milk from milking shall be immediately delivered to the collection center. In case of non delivery, it shall be stored at 4 °C or below and not longer than 24 hours. In case raw goat milk has to be stored longer than 24 hours, it should be frozen at -18 °C or below provided the delivery time from farm to the processing factory is within 15 days.

    7.3 Raw goat milk in the storage tank of the collection center shall be kept at 4 °C or below and not longer than 24 hours prior to delivering to processing factory.

    8 Transportation

    8.1 Carriage used for delivering raw goat milk from farm to collection center must be in a clean and safe condition for transportation. In case of non-cooling, the milk shall be immediately delivered within 2 hours.

    8.2 Carriage or container used for delivery ra