KENYA STANDARD                                                        DKS 2 062: 2016 
      
      ©KEBS 2007 — All rights reserve d 1 KENYA  STANDARD                  DKS 2062: 2016 
ICS 67.100.10  
 
 
 
 
 
 
 
 
 
 
 
 
 Pasteuri zed camel milk — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
©KEBS 2016        Second Edition 2016 
 
 
 DKS 2062: 2016 
 
©KEBS 2016 — All rights reserved  2  
 
TECHNICAL COMMITTEE REPRESENTATION  
 
The following organization s were represented on the Technical Committee : 
Kenya Dairy Board  
Ministry of Health — Food Safety Unit  
Directorate of Livestock  Production  
Directorate of Veterinary Services  
Egerton University — Department of Dairy and Food Science Technology  
Government Chemist’s D ivision  
National Public Health Labs  service  
Kenya Industrial Research and Development Institute (KIRDI)  
Consumer Information Network  
New Kenya Creameries Cooperative (NKCC)  
Brookside Dairy Ltd.  
Eldoville Dairies Limited  
Githunguri Dairy  
Happy Cow Ltd  
Sameer Agriculture and Livestock (K) Limited  
KIBIDAV  Ltd (TOGGS)  
Kenya Camel Association (KCA)  
Regional Pastoral livelihood  resilience Project  
Agricultural sector Development Support programme (ASDSP)  
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 regularly reviewed. Suggestions 
for improvements to published st andards addressed to the Managing Director, Kenya Bureau of Standards, 
are welcome.  
 
 
 
 
 
 
 
 
© Kenya Bureau of Standards, 2016 
 
Copyright.  Users are   reminded that by virtue of Section 25 of the Copyright Act, Cap. 12 of 2001 of the Laws of Kenya, copyright 
subsists in all Kenya Standards and except as provided under Section 26 of this Act, no Kenya Standard produced by Kenya Bure au of 
Standards may be reproduced, stored in a retrieval system in any form or transmitted by any means without prior per mission in writing 
from the Managing Director.  
 
 
 ©KEBS 2016 — All rights reserve d 3 KENYA STANDARD                                                          DKS 2 062:2007  
ICS 67.100.10  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Pasteuri zed camel 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  
P.O. Box 99376, Mombasa -80100   P.O. Box 2949, Kisumu -40100             P.O. Box 2138, Nakuru -20100  
Tel.: (+254 041) 229563, 230939/40   Tel.: (+254 057) 2 3549, 22396  Tel.: (+254 051) 210553, 210555  
Fax: (+254 041) 229448    Fax: (+254 057) 21814  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 DKS 2062: 2016 
 
©KEBS 2016 — All rights reserved  4 Foreword  
This standard was prepared by the Milk and Milk Products Technical Committee under the guidance of the 
Standards Project Committee and in accordance with the procedures of Kenya Bureau of Standards.   
 
The d airy cattle sub -sector contributes to 4 % of Natio nal Gross Domestic Product (GDP) . However the  
contribution of dairy camel sub -sector  is not reflected in the National economic report . This is due to lack of 
market competiveness in the dairy camel sector. In Kenya, t he estimated camel population is about 3 million , 
with annual camel milk production of 940  thousand tonnes  (940 million litres)  in 2013; indicating that dairy 
camel sub -sector offers a huge potential for improving the livelihoods  of communities living in Arid and Semi -
Arid Lands ( ASAL ). Variou s agencies have made efforts to improve the market competiveness of dairy 
camel sub -sector through development of camel milk standards.  
 
The standard for pasteurized camel milk were first develo ped in 2006 and adapted in 2007 . Currently there is 
new scientific data and evidence on quality and safety of camel milk ; hence the need to review the existing 
raw whole camel milk standard (KS 2016:2007) and pasteurized camel milk standard (KS 2062: 2007) to 
reflect the true situation in the camel milk sub -sector.  
 
The standard addresses quality and safety requirements of raw whole camel milk; including Annexes on 
carrying out the rapid tests.  
 
During the preparation of this standard reference was made to various documents and extensive 
consultation with stakeholders.  
 
Acknowledgement is hereby made for the assistance derived from these sources.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ©KEBS 2016 — All rights reserve d 5 Pasteuri zed camel milk — Specification  
 
1 Scope  
 
This Kenya Standard specifies requirements  and methods of test and sampling for pasteuri zed liquid camel 
milk offered for sale and intended for human consumption .. 
 
2        Normative references  
 
The following referenced documents are indispensable for the application of this standard. For dated 
references, only the edition cited applies. For undated references, the latest edition of the referenced 
document (including any amendments) applies.  
 
KS EAS 38, Labelling of pre -packaged foods  
AOAC 922.08, Determination of Hypoc hlorite and chloramins in milk - Colorimetric method  
AOAC 942.17, Determination of Arsenic in foods - Molybdenum blue method  
AOAC 947.05; Determination of Acidity of milk - trimetric method  
AOAC 960.27, Determination of preservatives in milk  
AOAC 962.16, Determination of Beta-lactam Antibiotics in milk  
AOAC 980.21, Determination of Aflatoxin M1 in milk and cheese -thin layer chromatographic method  
AOAC 999.10, Lead, Cadmium, Copper, Iron, and Zinc in foods , Atomic Absorption Spectrophotometry after 
dry ashing  
KS CODEX STAN 193, Codex general standard for contaminants and toxins in foods  
KS 1552; Code of hygienic practice for milk and milk products  
KS ISO 2446, Milk — Determination of fat content (Routine m ethod)  
KS ISO 4831:2006; Microbiology of food and animal feeding stuffs - Horizontal method for the detection and 
enumeration of coliforms - Most probable number technique)  
KS ISO 4832; 2006; Microbiology of food and animal feeding stuffs - Horizontal meth od for the enumeration 
of col iforms - Colony -count technique  
KS ISO 4833 -1; Microbiology of the food chain -- Horizontal method for the enumeration of microo rganisms -
- Part 1: Colony count at 30 degrees C by the pour plate technique  
KS ISO 5738:2004 (IDF 76:2004) ; Milk and milk products -- Determination of coppe r content -- Photometric 
method (Reference method  
KS ISO 5764, Milk - Determination of freezing point - Thermistor cryoscope method (Reference method)  
KS ISO 6785, Milk and milk products -- Detection of Salmonella spp  
KS ISO 6611, Milk and milk products  Enumeration of colony -forming units of yeasts and/or moulds  
Colony -count technique at 25 degrees C  
KS ISO 6731, Milk, cream and evaporated milk - Determination of total solids content (reference met hod) 
KS ISO 6732; Milk and milk products -- Determination of iron content -- Spectrometric method (Reference 
method)  
KS ISO/TS 6733:2006 (IDF/RM 133:2006) ; Milk and milk products -- Determination of lead content -- 
Graphite furnace atomic absorption spectrometric method  
 
 
 
3 Definitions  
 
For the purpose s of this standard , the following definitions shall apply:  
 
3.1 
raw camel liquid milk  
shall be the whole clean and fresh secretion obtained by practically emptying the udder of a healthy camel 
but excluding that obtained during the first 7 days after calving and free from colostrum  
 
3.2 DKS 2062: 2016 
 
©KEBS 2016 — All rights reserved  6 pasteurization  
This is heat treatment process applied to raw milk with  the objective of eliminating possible pathogenic 
micro -organisms and reducing spoilage microorganisms , with minimal chemical, physical and organoleptic 
changes in the milk . 
 
3.3 
Pasteurized  camel milk  
This is camel milk, which has been subjected to pasteurization  
 
4 Pasteurization process  
 
The recommended method of pasteurization shall be as follows:  
 
4.1  Low Temperature Long Time ( Batch ) method  
 
The temperature of  raw milk shall be raised 63 °C and held at this temperature for 30 min and immediately 
cooled to 4°C or less.  
 
4.2 High temperature short time method (HTST)  
 
The temperature of milk shall be raised to 72 °C and held at this  temperature for 15 s and immediately 
cooled to 4 °C or less.  
 
5 Compositional requirements for pasteuri zed camel milk  
 
5.1 When tested according to the test method given in KS 05 -15, the freezing point depression of milk 
shall be not less than 0.518°C on the average, and not higher than 0.530 °C.   
 
5.2 Milk shall not contain any preservatives or other added substances .  
 
5.3 Pasteurised milk shall also comply with compositional requirements in Table 1.  
 
Table 1—Compositional requirements for pasteurized camel milk  
 
 
Type  Characteristic  Limits  Test methods  
Whole milk  Milk fat, % min.  2.0% KS ISO 2446  
Solids not fat, % min.  6.0%  KS ISO 6731  
Fat reduced 
milk   Milk fat, % min   1.0%  KS ISO 2446  
Solids not fat, % min.  6.0%  KS ISO 6731  
Fat free milk   Milk fat, % max . 0.5%  KS ISO 2446  
Solids not fat, % min.  6.0%  KS ISO 6731  
 
 
5.4 Density of milk  
 
The density of milk measured at 20 °C shall be a range of 1.026 g/ml -– 1.035 g/ ml.  
 
 
5.6 Pasteurized  milk shall give a negative phosphatase test immediately after heat treatment when tested 
according to KS ISO 3356  
 
6 Contaminants  
 
Pasteurized camel milk shall comply with the maximum levels of CODEX STAN 193 and the maximum 
residue limits for pesticides and veterinary drugs established by the Codex Alimentarius Commission (CAC).  
 ©KEBS 2016 — All rights reserve d 7 6.1       Heavy metals  
 
Heavy metal limits for pasteurized camel  milk milk shall be as given in Table 4.  
 
 
Table 2 — Limits for heavy metal contaminants Pasteurized  camel  milk 
 
 
SL No   
Heavy metal   
MRL  
(max.)   
Test method  
i) Arsenic (AS)  
 0.1 mg/kg  
  AOAC 942.17  
ii) Lead (Pb)  
 0.02 mg/kg  
 KS ISO 6733  
iii) Mercury (Hg)  1.0 mg/kg  
 AOAC 999.10  
iv) Copper (Cu)  
 5.0 mg/kg  
 AOAC 960.40/  
KS ISO 5738  
v) Zinc (Zn)  
 50 mg/kg  AOAC 999.10  
vi)  
Tin (Sn)  250   mg/kg  AOAC 999.10  
vii) Cadmium as Cd,  
 1.5 mg/kg  AOAC 999.10  
 
viii) Iron (fe),  
 0.5 mg/kg  KS ISO 6732  
 
 
 
5.2       Mycotoxin residues  
 
Pasteurized whole camel milk  shall not have more than 0.015 ppb aflatoxin M1 content  when tested 
according to KS ISO 14501 or AOAC 980.21.  
 
 
5.3           Veterinary drug residues    
 
Pasteurized camel  milk shall comply with those maximum limits for veterinary drug residue limits established 
by the Codex Alimentarius Commission in; Codex general standard for contaminants and toxins in foods  and 
feed (Codex Stan 193)  
 
 
5.3.1       Antibiotic residues  
 
Pasteurized  camel  milk shall not have more than 10.0 ppb beta lactam  content of antibiotic residues as beta 
lactam  content when tested according to AOAC 962.16 and when analyzed by the appropriate approved 
methods as given in the Food, Drugs and Chemical Substances Act, Cap. 254 of the Laws of  Kenya and the 
CODEX guidance   
 
 
 
5.4 Pesticide residues  
 
Pasteurized  camel milk shall conform to th e maximum limits for pesticide  residues, established by the 
Codex Alimentarius Commission for these products in  Codex general standard for contaminants and toxins 
in foods  and feed (Codex Stan 193)  
 DKS 2062: 2016 
 
©KEBS 2016 — All rights reserved  8  
7 Hygiene  
 
Pasteurized camel  milk shall be handled in accordance with KS 1552:2016 and other relevant Kenya 
standards and regulations.  
 
8 Microbiological Limits  
 
  
Table 3— Microbiological limits  
 
Microorganism  Max. limit 
(CFU/ml)  Test method  
TVC 30,000  KS ISO 4833  
Total Coliform Count  10 KS ISO 4833 or 
4832  
Escherichia  coli Nil KS ISO 11866 -2 
Listeria monocytogenes  Nil  KS ISO 4833  
Staphylococcus aureus  Nil KS ISO 6888 -1 
Salmonellae sp  Nil KS ISO 6785  
Mycobacterium 
tuberculosis  complex  Nil  KS ISO 4833  
Brucella spp.  Nil  KS ISO 4833  
Yeast  and Mould  Nil KS ISO 6611  
 
9 Weights and measures  
 
The weight and measures of the pasteurized camel milk s hall be in accordance with the Weight and 
Measures Act Cap 513  
 
9.1 Fill of container  
 
T The milk shall occupy not less than 90 % v/v of the container capacity .  The water capacity of the 
container is the volume of distilled water at 20 °C, which the sealed container will hold when completely 
filled.  
 
10 Milk packaging  
 
10.1 Packaging  
 
The pasteurized liquid milk shall be packaged in food grade , sanitized and sealed containers . . 
 
10.2 Labelling  
 
The containers shall be labelled in compliance with the requirements of EAS 38 . In addition , the following 
particulars shall be legibly and indelibly labelled on the container : 
 
i) the name of product  ―Pasteuri zed camel milk ‖; 
 
ii)        the category product based on of butterfat content in the milks specified in Table 1;  
 
iii) net content , declared by volume in metric units ; 
 
iv) name  and physical address  of the manufacturer, packer, distributor, importer, exporter or vendor of 
the product shall be declared ; 
 ©KEBS 2016 — All rights reserve d 9 v) expiry  date; 
 
vi) Date of manufacture  
 
vii) instruction s of storage ; 
 
viii)      Nutritional information   
 
iii) Declaration on allergen advice  
x) the category product based on butterfat content as specified in Table 1 ; 
 
xi) lot number or batch number ; 
 
xii) country  of origin . 
 
. 
11. Sampling   
 
Any package/container drawn at random from a lot or batch shall constitute a representative sample of that 
lot or batch