Type of Notification
regular notification
Date of Distribution
2018.07.20
WTO Country
Agency Responsible
Rwanda Standards Board (RSB)
Regions Affected
Rwanda Standards Board KK 15 Rd, 49 P.O.BOX 7099, Kigali, Rwanda Tel: +250 788303492 Email: info@rsb.gov.rw Website: www.rsb.gov.rw
Notified Document Details
<p style="margin:2px !important;">DEAS 22: 2018 Butter — Specification</p>
ICS Code
Description of Content

This Draft East African Standard specifies requirements, sampling and test methods for butter intended for human consumption or for further processing

Relevant Documents

AOAC 999.10, Official method for lead, cadmium, zinc, copper, and iron in foods Atomic absorption Spectrophotometry after microwave Digestion
CAC/RCP 1, Code of practice — General principle for food hygiene
CAC/RCP 57, Code of hygienic practice for milk and milk products
CODEX STAN 192, Codex general standard for food additives
EAS 35, Fortified food grade Salt — Specification
EAS 38, Labelling of pre- packaged foods — General requirements
EAS 803, Nutrition labelling — Requirements
ISO 660, Animal and vegetable fats and oils — Determination of acid value and acidity
ISO 707, Milk and milk products — Guidance on sampling
ISO 1740, Milkfat products and butter — Determination of fat acidity (Reference method)
ISO 2446, Milk — Determination of fat content
ISO 3727-1, Butter — Determination of moisture, non-fat solids and fat contents — Part 1: Determination of moisture content (Reference method)
ISO 3727-2, Butter — Determination of moisture, non-fat solids and fat contents — Part 2: Determination of non-fat solids content (Reference method)
ISO 3727-3, Butter — Determination of moisture, non-fat solids and fat contents — Part 3: Calculation of fat content
ISO 3961, Animal and vegetable fats and oils — Determination of iodine value
ISO 4832, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of coliforms — Colony count technique

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 5764, Milk — determination of freezing point — Thermistor cryoscope method (Reference method)
ISO 6320, Animal and vegetable fats and oils — Determination of refractive index
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 7238, Butter — Determination of pH of the serum — Potentiometric method
ISO 8968-4, Milk and milk products — Determination of nitrogen content — Part 4: Determination of protein and non-protein nitrogen content and true protein content calculation (Reference 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.

 

 

Final Date of Comments
2018.09.18
Contact Details
KK 15 Rd, 49 Toll Free: 3250 Tel: +250 788303492 Email: info@rsb.gov.rw Website: www.rsb.gov.rw P.O.BOX 7099, Kigali, Rwanda
Document Online Link (EN)
Notified Under
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