Uganda Releases Draft for New Fermented Milk Standards, Safety Regulations Spark Controversy

On 31 October 2024, the Uganda Standards Authority (UGA) officially released the revised draft of the East African Community Standard for Fermented Milk (DEAS 1008:2023). The release of this draft aims to update and improve the existing standards to adapt to the development needs of the market and the industry. According to the draft, the public and interested parties can submit their comments and suggestions during the feedback period, which is set to end on December 30, 2024.

The main content of the revised draft covers the following aspects:

First of all, the draft clarifies the scope of application of fermented milk and the definition of related terms. According to the draft, fermented milk refers to dairy products prepared from one or more raw materials of whole milk, partial or skim milk, concentrated milk, recovered milk, buttermilk. This dairy product is fermented by specific thermophilic microorganisms, which causes its pH level to decrease and is eventually pasteurized or sterilized. Such a definition helps regulate the market and ensures that consumers have a clear understanding of what they are buying.

Secondly, the draft stipulates in detail the general and special quality requirements of fermented milk. These requirements include the types of raw materials, strains that can be used, substances that can be added, product form, appearance, flavor, color, physical and chemical properties and other aspects of the requirements. In addition, the draft also specifies the specific value of microbial limits to ensure the safety and quality of products. Specifically, microbial limits include the following items:

The setting of these microbial limits helps ensure the safety of fermented milk products and prevents consumers from being exposed to health risks from consuming substandard products.

Finally, the draft also specifies the product packaging and labeling requirements for fermented milk. According to the draft, the product name should be clearly labeled as "fermented milk" or "fermented buttermilk." In addition, depending on the fat content, products should be classified as full fat, low fat, reduced fat, fat free or high fat, and the fat content should be clearly labeled on the package. For lactose-free fermented milk, there should be a clear declaration of lactose content so that consumers can choose according to their needs and health status.

Through these detailed regulations, the Uganda Bureau of Standards hopes to further regulate the fermented milk market, improve product quality and protect consumers' rights and interests. At the same time, this also provides the relevant enterprises with clear production and quality control standards, which helps to promote the healthy development of the entire industry.