,"The African Organisation for Standardisation (ARSO) has issued African Standard DARS 1033:2025 (First Edition), for the acceptable production of pasteurized milk
in order to ensure quality, consumer safety and promote fair trade practices, under ICS 67.100.40, with the objective of harmonising product standards across African markets and strengthening consumer protection. The standard defines fermented milk as a product obtained by the fermentation of milk using specific microorganisms, resulting in reduced pH and characteristic sensory properties, and it applies to products intended for direct human consumption.
DARS 1033:2025 sets out composition requirements, specifying that fermented milk products must be produced from milk or milk products and may include permitted ingredients such as starter cultures and other authorised components consistent with good manufacturing practice. The standard requires clear declaration of milk fat content, which may be expressed as a percentage by mass, percentage of fat in dry matter, or grams per serving, depending on national labelling rules. It recognises common fat categories, including full-fat, medium-fat (semi-skimmed), low-fat, and fat-free (skimmed) products, with analytical determination of fat content to be carried out using recognised reference methods such as ISO 1211 (gravimetric method).
The standard includes microbiological criteria to ensure food safety, requiring fermented milk products to comply with defined limits for relevant microorganisms when tested using validated methods. Pasteurised milk used as a raw material must be free from pathogenic microorganisms and their toxins, and microbiological limits are established using parameters such as m (acceptable level) and M (maximum permissible level), expressed in colony-forming units per millilitre (cfu/mL). These criteria are designed to confirm effective pasteurisation, control spoilage organisms, and prevent microbiological hazards throughout the product’s shelf life.
In addition, DARS 1033:2025 addresses contaminants, requiring that fermented milk products comply with applicable limits for chemical and physical contaminants to safeguard consumer health. Mandatory hygiene and handling provisions align with good hygienic practices to minimise contamination risks during production, storage, and distribution. Packaging requirements stipulate that materials must be suitable for food contact and capable of maintaining product safety and quality. Comprehensive labelling provisions require the clear declaration of the name of the food, milk fat content, date marking, and other mandatory information, including specific requirements for non-retail containers. The standard also specifies methods of sampling and analysis, ensuring consistency in compliance verification. Overall, DARS 1033:2025 provides a technically robust and numerically defined regulatory framework for fermented milk products, supporting food safety, product quality, and trade harmonisation across ARSO member states."