On October 31, 2024, the Uganda Bureau of Standards (UBS) released a draft revision of the East African Community Standard for Fermented Milks (DEAS 1008:2023) with a feedback period until December 30, 2024 for comments. The main contents include:

(1) Scope of application and definitions of relevant terms, Fermented milk means a dairy product prepared from one or more types of whole milk, partially or skimmed milk, concentrated milk, reconstituted milk, buttermilk, which is pasteurized or sterilized by fermentation by specific thermophilic microorganisms resulting in a decrease in pH;

(2) General and special quality requirements, including the type of raw materials, strains of bacteria that can be used, substances that can be added, product form, appearance, flavor, color, physical and chemical properties and other requirements, microbial limits are shown in the table below;

(3) Product packaging and labeling requirements, the product name should be "fermented milk" or "fermented buttermil", according to the fat content is divided into full-fat, low-fat, reduced-fat, fat-free or high-fat, and labeled fat content, lactose-free fermented milk should be lactose content statement.