KENYA  STANDARD                                           DKS 1756:  2016 
ICS 67.100.10  
 
 
 
 
 
 
 
 
 
 
 
 
Specification  for flavoured  milk 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
No copy ing of this standard  without  KEBS permission except  as permitted by copyr ight law 
 TECHNIC AL COMMITTEE  REPRESENT ATION  
The following organizations were represented on the Technical Committee:  
 
Kenya Dairy Board - Chair  
Ministry of Health — Food Safety Unit  
Ministry of Agriculture, Livestock and Fisheries — Directorate of Livestock Resources and Ma rket Development  
Ministry of Agriculture, Livestock & Fisheries - Directorate of Veterinary Services and Livestock Production  
Egerton University — Department of Dairy and Food Science Technology  
Government Chemist’s Department  
National Public Health Labo ratory Services  
Kenya Industrial Research and Development Institute (KIRDI)  
Consumer Information Network  
New Kenya Cooperative Creameries Limited (NKCC)  
Brookside Dairy Ltd.  
Eldoville Dairies Limited  
Githunguri Dairy  
Happy Cow Ltd  
Sameer Agriculture and  Livestock (K) Limited  
Kibidav Ltd (TOGGS)  
Kenya Bureau of Standards — Secretariat  
 
 
 
 
 
 
 
REVIS ION OF K ENYA  STANDARDS  
 
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improvements to publi shed standa rds, addressed to the Managing  Director, Kenya Bureau of Standa rds, are 
welcome. 
 
 
 
 
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ISBN  9966 -23-623-6 
 KENYA  STANDARD                                                    KS 1756:  2016 
ICS 67.100.10  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Flavoured  milk- Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
KENYA  BUREAU  OF STANDARDS  (KEBS)  
 
Head  Office:  P.O. Box 54974 , Nairobi -00200 , Tel.: (+254  020) 605490 , 602350 , Fax: (+254 020)  604031  
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Fax: (+254 057) 21814  Tel.: (+254 051) 210553 , 210555  KS 1756: 2016 ©KEBS KS 1756:  2016 ©KEBS 
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P R E F A C E 
 
This Kenya Stand ard was prepared by the Milk and Milk Products Technical Committee under the guidance of the 
Standards Projects Committee, and it is in accordance with the procedures of the Kenya Bureau of Standards  
 
Conve rsion of milk into flavou red milk is a recognized form of its marketing .  The product is similar to the ultra- 
high temperature (long life) treated  milk except that it is flavou red and sweetened to  taste.  It has consumer 
acceptability  and appeal.  Its manufacture fits in with the routine  milk handling  and processing procedures in the 
dairy. 
 
This  standa rd has been issued to help in guidin g dairies in the production of flavou red milk as well as controlling 
the qualit y. 
 
In the preparation  of this  standa rd reference was made to the following documents: 
KS EAS 27    Specification for UHT milk. 
KS EAS 69; Pasteurized milk  
 
IS 4709   Specification for flavou red milk. 
IS 4738   Specification for sterilized milk. 
Acknowledge ment is he reby made for the assistance derived from the se sourceDRAFT EAST AFRICAN STANDARD  DEAS 1756 :2016 
 
 KEN YA STANDARD 
 
FLAVOURED MILK- SPECIFICATION  
 
 
 
1.         SCOPE 
 
This Kenya Standa rd specifies the requirements and methods  of sampling  and test for flavou red milk. 
 
2.         Normative  
 
The following referenced standards are indispensable for the a pplication of this East Af rican Standard. For 
dated references, only the edition cited applies. For und ated references, the latest edition of the referenced 
standard (including any amendments) applies.  
 
CAC/RCP 57, Code of hygiene practice for milk and milk products  
KS EAS 38, Labe lling of prepackaged foods  
KS CODEX STAN 193, Codex general standard for contaminants and toxins in foods  
KS CODEX STAN 192, Codex general standard for Food additives  
KS ISO 6731:2010; Milk, cream and evaporated milk — Determination of total solids conte nt (reference 
method)  
KS ISO 2446:2008, Milk — Determination of fat content (Routine method)  
KS ISO 1211:2010 (IDF1:2010) ; Milk -- Determination of fat conte nt -- Gravimetric method (Reference 
method)  
KS ISO 707, Milk and milk products — Guidance on sampling  
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  
KS ISO 4831:2006; Microbiology of food and an imal 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 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 po ur plate technique  
KS ISO 5738:2004 (IDF 76:2004) ; Milk and milk products -- Determination of copper content -- Photometric 
method (Reference method  
KS ISO 5 764, 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  
 
 
 
 
 
 
 
 
 
 
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3.         DEFINI TIONS  
 
For the purposes of this  Kenya Standa rd, the following definitions  shall apply: 
 
3.1       R aw milk   
 Normal , clean and f resh secretion extracted from the udder of a healthy cow, properly fed and kept, but 
excluding that got during the first seven days after calving  
 
3.2       UHT or long life milk   
 
 The milk, ultra -high temperature treated, homogenized, filled and sealed a septically into sterile retail containers in 
order to achieve commercial sterility  
 
3.3      Homogenized milk  
 
The milk in which, the milk fat globules have been finely divided and interspersed to form a homogeneous 
product  so as to prevent the fat from fl oating on the surface and adhering to the inside of the container  
 
3.4. Sterilized Milk  
 
 Means milk which has been heated in sealed container continuously to a temperature of either 1150 C for 15 
minutes or at least 1300 C for a period of one second or mo re in a continuous flow and then packed under 
aseptic condition in hermatically sealed containers to ensure preservation at room temperature for a period 
not less than 15 days from the date of manufacture;  
 
3.5 Standardized  Milk  
Means cow milk that has be en standardised to fat and solids -not-fat percentage by the adjustment of milk 
solids. Standardised milk shall be pasteurised and shall show a negative Phosphatase  
 
 
3.6      pasteurized milk  
 
milk which has been efficiently heat treated at a sufficiently high temperature for appropriate period of  
time to ensure complete destruction of all pathogenic organisms, so as to enable the product to be  
transported, distributed and consumed as liquid milk  
 
 
3.7 flavoured milk    
 
 Flavoured  milk shall be pasteurised , sterilized milk  or boiled with  added permitted  flavours as approved by the 
Food, Drugs and Chemical Substance Act, Cap. 254 of the Laws of Kenya and any  relevant Kenya Standar d 
 
May contain nuts (whole, fragmented or ground) chocolate, coffee or any othe r edible flavour, edible food 
colours and cane sugar  
 
3.8     commercial sterility  
 
Is the attained practical sterility after the product has been treated aiming at absolute sterility  
 
 
 
4.         COMPOSITIONAL AND QUALITY REQUIRE MENTS 
 
4.1 Esse ntial Ingredients  —  All ingredients  used for the manufacture of flavou red milk shall be of 
good quality  complying with the relevant  standa rds. 
 
4.1.1    Milk complying with the relevant  standa rds.  
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 It shall be  whole milk, skimmed milk, reconstituted/ recombined  powered milk or a mixture of two or 
more products. 
 
4.1.2 Flavour  —  Only permitted flavou rs shall be used.  These shall comply with the guideline s given 
and approved by  the Foods, Drugs and Chemical Sub stances Act, Cap.  254 of the Laws of Kenya 
or those given in the most current issue of Codex  Alimentarius Commission. 
 
4.1.3    Suga rs — The sugar used shall comply with the requirements of the  relevant  Kenya Standa rd. 
 
43.1.4  Permitted fruit juices which are concentrated or canned  may also be used.  These shall conform 
with the requirements of the  relevant  Kenya Standa rd. 
 
4.1.5 Permitted food colours may be added.  These shall comply with the levels  stipulated in  the Food, 
Drugs and  Chemical Substances Act, Cap.  254 of the Laws of Kenya, and also with the 
requirements of  the Codex  Alimentarius Commission. 
 
4.1.6 Stabili zers and emulsifiers/antio xidants  permitted under  the Food, Drugs and Chemical Substances 
Act, Cap.  254 of the  Laws of Ken ya and guidelines  of the  Codex  Alimentarius Commission may be 
used. 
 
4.1.7    Flavou red milk shall not contai n non-nutritive sweetene rs unless for special dietary use . 
If used, the  package shall be labelled as such.  Any non -nutritive sweetene rs used, shall comply 
with the levels  given  by the Codex  Alimentarius Commission. 
 
 
 
4.1.8    Preservatives — shall not be added  to flavou red milk. 
 
43.2       Flavoured milk shall not exhibit the following characteristics: 
 
4.2.1    Off-flavours 
 
4.2.2    Bitterne ss 
 
4.2.3    Metalli c flavour  
 
4.2.4    Visible sediments other  than from the flavour  used. 
 
4.4       Chemical  Properties — Chemical properties of flavou red milk shall be as given  in Table 1. 
 
 
Table 1 — Chemical requirements for Flavoured milk  
S/n Characteristic  Requirement  Method of test  
i.  pH variation on 7  days incubation (ma x.) 0.3 Annex A  
ii.  Titratable  acidity  variation on 5 days  
incubation , % lactic acid (max)  0.02 Annex B  
iii.  Milk fat percentage (m/m)  
(a) Whole milk (min.)  
(b) Fat reduced milk  
(c) Low fat milk  
(d) Fat free milk (max.)   
3.25 
2.25 ⎯ 3.24 
1.5 ⎯ 2.25 
0.5  KS ISO 2448 OR 
1121  
 
 
 
 
 
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 5 Food additives  
 
Only those additives justified may be used for the product  
 
6 Contaminants  
6.1 Heavy metals  
The products covered by this Standard shall comply with the maximum limits established by the C odex 
Alimentarius Commission  
6.2 Pesticide and veterinary drug residues  
The products covered by this Standard shall comply with the maximum residue limits established by the 
Codex Alimentarius Commission.  
7 Microbiological limits  
7.1 The microbiological li mits for flavoured milk shall be as indicated in Table 2 below.  
Table 2 — Microbiological limits for  flavoured milk  
Micro organism  Maximum level  Method of test  
Total plate count, per mL  Absent  KS ISO 4833  
Coliforms, per mL  Absent  KS ISO 4833  
Escheric hia coli per mL  Absent  KS ISO 11866  
Shigella per 25 ml  Absent   
Mycobacterium tuberculosis  per 
mL Absent  KS ISO 4833  
Salmonell a per 25 mL Absent  KS ISO 6785 
Listeria mono cytogenes  per  mL Absent  KS ISO 1056 0 
Staph ylococus aureaus  Absent  KS ISO4833  
 
7 Hygiene  
Milk shall be produced, processed and handled in accordance with CAC/RCP 57.  
8 Packaging  
Pasteurized liquid milk shall be packaged in safe, food grade, and commercially sanitized dry containers. The 
containers may be made of glass, approved metal s, suitable plastics or suitable treated paper. The product 
when marketed shall be packaged in well -sealed containers in order to prevent spoilage or contamination of 
the product.  
 
9 Labelling  
 
The containers shall be labelled in accordance with the requir ements of KS  EAS 38. In addition the following 
particulars shall be legibly and indelibly labelled on the container.  
 
(i)         Name of the  product. 
 
(ii)        The type of flavour  used. 
 
 
(iii)        Name, physical location  and address of the  manufacturer. 
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 (iv)       List of ingredient s. 
 
 
(v)        country of Or igin  
 
(vi)        Milk has been  used, the origin shall be clearly indicated.  
(vi)       Declaration  of milk fat content  as a percentage  by mass.  
(vii)       Expiry date.  
(viii)      Count ry of manufa cture.  
(ix)       Bat ch Numbe r. 
x)         Storage instructions  
xi) The product category and  
xii) butterfat content in the milk.  
9.6 Standardization of milk  
Flavoured milk , which is standardized during processing to butterfat content below 3.2 5, shall distinctly and 
legibly be declared on the package 'Standardized Milk' in same print. The percentage of fat shall also be 
shown.  
10 Fill of the container  
The fill of the container shall be in accordance with the respective regulations of Weights an d Measures. The 
milk shall occupy not less than 90 % v/v of the water capacity of the container. The water capacity of the 
container is the volume of distilled water at 20 °C, which the sealed container will hold when completely filled , 
 
 
 
7.         SAMPL ING 
 
Shall  be done  in accordance to KS ISO 707*. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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 Annex A  
(normative)  
Determination of pH variation  
A.1 Apparatus  
A.1.1  Incubator adjusted at 55 °C ± 1 °C 
A.1.2  pH meter  
A.2 Procedure  
A.2.1  Determine the pH of 50 m l of the sample in the flask, with a glass electrode at 20 °C and note reading. 
Then incubate another 50 ml of the sample at 55 ± 1 °C for five days. Examine the flask each day, then shake 
and replace it in the incubator. If any physical alteration of the contents is observed (coagulation with, or 
without exudation, grittiness, flocculation, formation of bubbles or scum peptonization or proteolysis) the result 
of the test shall be considered positive and the sample as nonsterile.  
A.2.2  If no alteration take s place during the five days incubation at 55 ± 1 °C remove the sample from the 
incubator and cool to room temperature. Take a small portion of it and measure the pH in the pH meter with 
glass electrode at 20 °C. From this pH value subtract the initial pH value (A.2.1).  
A.3 Interpretation of results  
A sample which does not show any physical alteration during incubation at 55 ± 1 °C for five days and where the pH 
does not show a difference of more than 0.3 unit from the initial pH is considered sterile.  
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 Annex B  
(normative)  
 
Determination of titratable acidity  
B.1 Apparatus  
B.1.1  Incubator  
B.1.2  Burette ; with soda -lime guard tube  
B.1.3  Porcelain dishes ; white hemispherical of approximately 60 ml.  
B.1.4  Stirring rods ; of glass, flattened at one end.  
B.2 Reagen ts 
B.2.1  Standard sodium hydroxide solution  
0.1 M. Prepare concentrated stock solution of sodium hydroxide by dissolving equal parts of sodium hydroxide (stocks or 
pellets) in equal parts of water in a flask. Tightly stopper the flask with a rubber bung an d allow any insoluble sodium 
carbonate to settle down for three to four days.  
Use the clear supernatant liquid for preparing the standard 0.1 M solution. About 8 ml of stock solution is required per 
litre of distilled water. The solution should be accurate ly standardized against acidic potassium phthalate or oxalic acid.  
B.2.2  Phenolphthalein indicator solution  
Dissolve 1 g of phenolphthalein in 110 ml rectified spirit. Add 0.1 M sodium hydroxide solution until one drop gives a 
faint pink coloration.  
B.2.3  Rosaniline Acetate Stock Solution   
Dissolve 0.121 g of rosaniline acetate in approximately 50 ml of rectified spirit, containing 0.5 ml of facial acetic acid. 
Make up to 100 ml with rectified spirit.  
B.2.3.1  Bench solution   
Dilute 1 ml of stock solution to 500 ml with a mixture of rectified spirit and distilled water in equal proportions by 
volume.  
The stock and the bench solutions shall be stored in dark brown bottles securely stoppered with rubber bungs.  
B.3 Procedure  
B.3.1  Acidity of fresh sample  
Weigh  10.0 g of the sample into each of the two white porcelain dishes of approximately 60 ml capacity; add to both 10 
ml of water and stir to disperse the sample. Prepare from one dilution a colour control by adding and stirring 2 ml dilute 
rosaniline acetate solution. Stir 2 ml phenolphthalein solution into the other dilution and while stirring vigorously, add as 
rapidly as possible sodium hydroxide solution from a 10 ml burette fitted with a soda -lime guard tube, until the colour 
matches the pink colour of th e control. The titration shall be done in bright light.  
B.3.2  Acidity after incubation  
Incubate another 20 g of sample at 55 °C ± 1 °C for five days. Examine the flask each day, then shake and replace it in 
the incubator. If any physical alteration (as ind icated in A.2.1) of the content is observed the results of the test shall be 
considered positive and the sample as non -sterile.  
If no alteration takes place during the five days incubation remove the sample from the incubator and cool to room 
temperature. Weigh 10 g of the incubated sample and determine acidity as described in B.3.1.  9 3  
 
 
 B.4 Calculation  
B.4.1  Acidity of fresh sample  
Titratable acidity (as lactic acid) per cent by weight = 
mMV.9  
Where,  
V is the volume in ml of the standard sodiu m hydroxide required for titration ( see B.3.1) 
M is the molarity of the standard sodium hydroxide solution ( see B.3), and  
m is the mass in g of the sample taken for test ( see B.3.1).  
B.4.2  Acidity after incubation  
B.4.2.1  Titratable acidity (as lactic aci d) percent by weight =  
wMV.9  
Where,  
V is the volume in ml of the standard sodium hydroxide required for titration (see B.3.2.1),  
M is the molarity of the standard sodium hydroxide solution (see B.3.2.1),  
w is the weight in g of the sample taken for the test (see B.3.2.1)  
B.4.2.2  Subtract the value obtained in B.4.1 from the value obtained in B.4.2 which would give increase in 
acidity.  
B.5 Interpretation of results  
A sample which does not show any physical alteration during incubation at 55  °C ± 1 °C for five days and where the 
acidity does not show a difference of more than 0.02 g from the initial acidity is considered sterile.  
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