KENYA STANDARD        DKS 703: 2021  
ICS 67. 100.10  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Pasteurized,  Reconstituted , Recombined 
and Toned Milk  — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
Second  Edition 2021  
 
  
2 © KEBS  2021  – All rights reserved  
 TECHNICAL COMMITTEE REPRESENTATION  
 
The following organizations wer e represented on the Technical Committee:  
Agriterra  
Amesi K Ltd.  
Brilliant Dairy Farmers Association  
Brookside Dairy Limited  
Coca -Cola Company  
Directorate of Veterinary Services, Ministry of Agriculture, Livestock and Fisheries  
Egerton University  
Glacier Products Ltd.  
Government Chemist's Department  
Jomo Kenyatta University of Agriculture and Technology  
Kenya Accreditation Service  
Kenya Dairy Board  
Kevian Kenya Ltd.  
Ministry of Health  
National Public Health Laboratory  
Nestle  
New KCC Ltd.  
Promaco Limited  
Razco Ltd.  
Smile Africa Organization  
State Department for Industrialization  
University of Nairobi  
Kenya Bureau of Standards — Secretariat  
 
 
 
 
 
 
 
 
 
 
 
REVISION OF KENYA STANDARDS  
 
In order to keep abreast of progress in industry, Kenya Standards shall be regu larly reviewed.  Suggestions for 
improvements to published standards, addressed to the Managing Director, Kenya Bureau of Standards, are 
welcome.  
 
 
 
 
 
 
 
 
 
 
 
 
© Kenya Bureau of Standards, 2018  
  
Copyright. Users are reminded that by virtue of Section 25 of the Copyright Act, Cap. 130 of 2001  of the Laws of Kenya, copyright subsists 
in all Kenya Standards and except as provided under Section 25 of this Act, no Kenya Standard produced by Kenya Bureau of Sta ndards 
may be reproduced, stored in a retrieval syste m in any form or transmitted by any means without prior permission in writing from the 
Managing Director . 
  
© KEBS 2021 – All rights reserved  3 
  
 
 
 
 
 
 
 
 
 
 
 
 
 
Pasteurized Reconstituted, Recombined and 
Toned Milk — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
KENYA BUREAU OF STANDARDS (KEBS)  
 
Head Office: P.O. Box 54974, Nairobi -00200, Tel.: (+254 020) 605490, 602350, Fax: (+254 020) 604031  
E-Mail: info@kebs.org,  Web:http://www.kebs.org  
 
Coast Region     Lake Region          Rift Valley Region  
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4 © KEBS  2021  – All rights reserved  
 FOREWORD  
 
This Kenya Standard was developed by the Technical Commi ttee on Milk and Milk Products under the guidance 
of the Standards Projects Committee, and it is in accordance with the procedures of the Kenya Bureau of 
Standards.  
 
Milk is  among’s nature’s most important food which have enabled populations to survive per iods of famine.  
Nutritionally milk provides the elements of good health, whcih are desirable staples in a man’s daily diet.  
 
Milk can be easily adulterated and because of the importance to health particularly that of children, milk offered 
for sale needs to have a closer legal control.  It is the usual practice for the milk processors to reconsti tute or 
recombine  or tone  the market milk when there is short supply of the product.  Th is standard specifies the 
requi rements of the raw materials used for recons tititing/recombining the milk as well as the specifictions of the 
final products.  
 
During the preparation of this standard, reference was made to the following documents:  
 
KS EAS 69 , Pasteurized  milk - Specification  
 
 
Acknowledgement is hereby made for ass istance derived from these sources.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
© KEBS 2021 – All rights reserved  5 
  
 
KENYA STANDARD            DKS 703:2021  
 
Pasteurized reconstituted, recombined and toned milk – Specification  
 
1 SCOPE  
This Kenya Standard specifies requirements, sampling a nd test methods  for pasteurized  reconstituted , 
recombined milk  and toned milk  
2 Normative references  
The following documents are referred to in the text in such a way that some or all of their content constitutes 
requirements of this document. For dated re ferences, only the edition cited applies. For undated references, the 
latest edition of the referenced document (including any amendments) applies.  
AOAC Method 984.15, enzymatic  hydrolysis of lactose to glucose and galactose at pH 6.6 by β -galactosidase  
AOAC 999.10, Official method for lead, cadmium, zinc, copper, and iron in foods Atomic Absorption 
Spectrophotometry after microwave Digestion  
KS 2784 , Milk fat products – Specific ation  
KS EAS 12, potable water – Specification  
KS EAS 49, milk powder and cream powder - Specification  
KS EAS 38, Labelling of pre - packaged foods — General requirements  
KS EAS 39, General principles for food hygiene  
KS EAS 67, raw milk – Specification  
KS 69, Pasteurized milk - specification  
KS EAS 803, Nutrition labelling — Requirements  
KS 1552, Code of hygienic practice for milk and milk products  
KS ISO 707, Milk and milk products — Guidance on sampling  
KS ISO 2446, Milk — Determination of fat content  
KS ISO 4832, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
coliforms — Colony count technique  
KS 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   
KS ISO 5764, Milk — determination of freezing point — Thermistor cryoscope method (Reference method)   
6 © KEBS  2021  – All rights reserved  
 KS ISO 6579 -1, Microbiology of the food chain — Horizontal method for the detection, enumeration and 
serotyping of Salmonella — Part 1: Detection of Salmonella spp  
KS ISO 6731, Milk, cream and evaporated milk — Determination of total solids content (Reference method)  
KS ISO/TS 6733; Milk and milk products -- Determination of lead content -- Graphite furnace atomic absorption 
spectrometric method  
KS 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  
KS 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)  
KS ISO 14501, Milk and milk powder — Dete rmination of aflatoxin M1 content — Clean -up by immunoaffinity 
chromatography and determination by high -performance liquid chromatography  
ISO 21528 -2, Microbiology of the food chain — Horizontal method for the detection and enumeration of 
Enterobacteriacea e — Part 2: Colony -count technique  
 
3 Terms and definitions  
For the purposes of this document, the following terms and definitions apply.  
3.4 
Reconstituted  milk 
Product  resulting from the addition of water to the dried or concentrated form of the cow milk product in the 
amount necessary to re -establish the appropriate water to solids ratio  
3.5 
Recombined  milk 
Product resulting from the combining of milk fat and milk solids non -fat in their preserved forms with or without 
the addition of water to achieve the  appropriate milk product composition  
 
3.6 
Toned  milk 
Toned milk - this is reconstituted or recombined milk to  which more than 30 per cent fresh milk has been added 
before final heat treatment  
 
3.8  
Pasteurized  reconstituted/recombined /toned  milk  
This is m ilk which has been subjected to pasteurization  as in (a) and (b) below.   The product shall give a  
negative phosphates test immediately after heat treatment when tested according to KS 05 -31, Determination of 
phosphates activity in milk products.  
 
(a) Batch  or Holder method  — the temperature of milk shall be raise d to not less than 6 5 0C and 
retained at this temperature for at least 30 minutes and immediately and rapidly cooled to 10 0C 
or less.  
 
(b) High temperature  short  time method   (HTST ) — The  temperat ure  of  milk shall be raised to at 
least  72 0C and shall be retained at this temperature for 15 seconds and immediately cooled to 
10 0C or below  
 
 
3.5  
© KEBS 2021 – All rights reserved  7 
 Commercial sterility  
Condition achieved by application of heat sufficient, alone or in combination with other appropriate treatment to 
render food free from microorganisms capable of growing in the food as normal non -refrigerated conditions at 
which the food is likely to be held during distribution and storag e 
 
 
4 Requirements  
4.1 Raw materials  
Raw materials  for the reconstituted/recombined /toned  pasteurized  milk may include:  
4.1.1  Raw milk comply ing with KS EAS 67, raw milk - Specification  
4.1.1 Milk powder used for reconstituting/recombining /toning  the milk shall comply with KS EAS 49, 
Specification for ski mmed milk and dried milk powder  
 
4.1.2    Anhydrous milkfat/  anhydrous butter oil , Milkfa t and butteroil used for reconstituting/recombining /toning  
the milk shall comply with KS 2784:2018 Milk fat products – Specification  
4.1.3      Water — the water for r econstituting or recombining  or toning  shall comply with the requirements of KS 
EAS 12; Potable water – Specification  
 
4.3 General requirements  
Reconstituted/recombined /toned  pasteurized  milk shall:  
a) be processed without affecting the composition of the product  
b) have characteristic texture and colour;  
c) have shelf life  complying to KS EAS 69 for Pasteurised milk 
d) be free from preservatives or any other additives, off -flavours and odour . 
 e) be free from objectionable tastes and foreign matter.  
4.4 Specific requirements  
The product shall comply with the specific requirements given in Table 1 when tested in accordance with tests 
methods specified therein.  
 
Table 1 — Specific requirements for Reconstituted, recombined and Toned  Pasteurised milk  
S/N Characteristic  Requirement   Test method  
  Reconstituted  Recombined  Toned   
i.   Density at 20 °C, g/ml  1.028 – 1.0291  1.028 – 1.0387 1.028 – 
1.034  Annex A  
ii.  Milk fat  (%), m/m     KS ISO 2446   
8 © KEBS  2021  – All rights reserved  
 iii.  a) Whole milk/full cream 
milk, min.  2.9 3.3 3.25 
b) Fat reduced milk/semi 
skimmed  1.51 – 2.8 0.51 – 3.2 0.51 – 2.7 
d) Fat free milk, max.  0.50 0.50 0.50 
iv.   Milk solids non -fat, %, min.  8.5 8.5 8.5 KS ISO 6731  
v.  Acidity, expressed as % 
Lactic acid  0.08 – 0.12 0.13 – 0.14 0.13 – 0.14  
vi.  Protein content, %, min.  3.0 3.0 3.0 KS ISO 8968 -4  
vii.  Freezing point depression, 
°C - 0.478 to -
0.506 - 0.475 to -0.507 0.5550 to -
0.525  KS ISO 5764  
viii.  Phosphatase Test  Negative  Negative  Negative  - 
 
5 Hygiene  
5.1 The product shall be produced and handled in accordance with KS 1552 and  KS EAS 39.  
5.2       The product shall  comply with the microbiological limits given in Table 2 when tested in accordance with 
the test methods specified therein.  
Table 2 — Microbiological requirements for reconstituted /recombined /toned  Pasteurized milk 
S/N Micro -organism  limit Test method  
i.  Total viable count, CFU/ ml  3 x 104  KS ISO 4833 -1 
ii.  Coliform, CFU/ ml  10 KS ISO 4832  
iii.  Staphylococcus aureus  (coagulase 
positive), CFU/ ml  Absent  KS ISO 6888 -3 
iv.  Listeria monocytogenes, per 25 ml  Absent  ISO 11290 -1 
v.  Salmonella spp . CFU/25 ml  Absent  KS ISO 6579 -1 
vi.  Enterobacteriaceae, per ml  Absent  KS ISO 21528  
 
6 Contaminants  
6.1 Pesticide residues  
The product  shall comply with maximum limits residues set by Codex Alimentarius Commission.  
6.2 veterinary drug residues  
The milk shall comply with the maximum residue limits set by the Codex Alimentarius Commission.  
6.3 Heavy Metal  
When tested in accordance with KS ISO/TS 6733 , the level of Lead (Pb) shall not exceed 0.02 mg/kg  
6.4 Mycotoxins  
When tested in accordance with K S ISO 14501, the level of aflatoxin M1 shall not exceed 0.50 µg/kg.   
© KEBS 2021 – All rights reserved  9 
 8 Packaging  
8.1 The reconstituted/recombined /toned  pasteurized milk shall be packed in food grade packaging material  
9 Labelling  
The containers shall be labelled in compliance with the re quirements of KS EAS 38 and KS EAS 803. In 
addition, the following particulars shall be legibly and indelibly labelled on the container:  
a) Name of the product as : 
I. recombined pasteurized  milk; 
II. toned pasteurized  milk; or  
III. Reconstituted  pasteurized  milk. 
 
b) fat co ntent; categories as either:  
i. whole milk/full cream milk;  
ii. fat reduced milk/semi skimmed milk/low fat milk; or  
iii. fat free milk/skimmed milk;  
c) net content in SI units;  
d) name and physical address of manufacturer;  
e) batch or code number;  
f) nutritional information;  
g) the date of manufacture and expiry date;  
h) instruction for storage and use; and  
i) Country  of origin.  
9 Sampling  
Sampling for reconstituted or recombined  or toned  Pasteurized milk shall be done in accordance with KS ISO 
707. 
 
 
  
10 © KEBS  2021  – All rights reserved  
 Annex A  
(normative )  
 
Determin ation of density in milk  
C.1 General  
The density is a relationship between the body mass and the volume this body occupies in the space. The 
density test is performed in order to be used in the detection of adulteration in the milk since, the addition of 
water only would cause the decrease in density, whereas the skimming (fat removal) would cause an increased 
density in the milk, beside supplying important information for the determination of the total dry extract.  
C.2 Equipment  
The following equipment sh all be used:  
a) Thermolactodensimeter (TLD); and  
b) Test tube (250 mL).  
C.3 Methods  
The density determination is accomplished by the Thermolactodensimeter because the practicability of this 
method.  
C.4 Procedure  
C.4.1  Place the sample to be analyzed in the clean  and dry test tube by taking the care of inclining the test 
tube and allowing the liquid to flow down the walls of the glass for avoiding the incorporation of the air which 
would reduce the density of the milk.  
C.4.2  Immense TLD into the test tube and make  it rotate slowly on its own axis.  
C.4.3  Perform the reading of both density and temperature of the milk as soon as TLD stabilizes.  
C.4.4  Proceed to the correction of the influence from the temperature, by using an adequate scale. The result 
will correspond to the corrected milk density.  
.