KENYA STANDARD        
DKS 2785 : 201 8 
                  ICS 67.100.30  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
       Milk Powders and Cream Powder s-                   
specification  
 
 
 
 
 
 
 
 
 
 
          KEBS 201 8                                                                                                             First Edition 201 8 
 
 
 
 
 
 
 
 
 
 
 
 
                                                                                                                                                     DKS 2785 : 201 8 
 
 
© KEBS 201 8 — All rights reserved  
2  
 
 
 
 
TECHNICAL COMMITTEE REPRESENTATION  (update)  
The following organizations 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 Department  
National Public Health Laboratory Services  
Kenya Industrial Research and Development Institute (KIRDI)  
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 Bureau of Standards — Secretariat  
 
 
 
 
 
 
 
REVISION OF KENYA STANDARDS  
 
In order to keep abreast of progress in industry, Kenya Standards shall be regularly reviewed. Suggestio ns for 
improvements to published standards, addressed to the Managing Director, Kenya Bureau of Standards, are 
welcome.  
 
 
 
 
 
© Kenya Bureau of Standards, 201 8 
  
Copyright. Users are reminded that by virtue of Section 25 of the Copyright Act, Cap. 12 of 200 1  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 Bureau of Standa rds may 
be reproduced, stored in a retrieval system in any form or transmitted by an y means without prior permission in writing from the Managing 
Director .   DKS 2 785: 2018             
 ICS 67.100.30  
 
3  
KENYA STANDARD        
        
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Milk Powders and Cream Powders -                   
specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
KENYA BUREAU OF STANDARDS (KEBS)  
 
Head Office:  P.O. Box 5497 4, 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 213 8, Nakuru -20100  
Tel.: (+254 041) 229563, 230939/40                Tel.: (+254 057) 23549, 22396        Tel.: (+254 051) 210553, 210555  
Fax: (+254 041) 229448    Fax: (+254 057) 21814   
 
 
 
                                                                                                                                                     DKS 2785 : 201 8 
 
 
© KEBS 201 8 — All rights reserved  
4 Foreword  
 
This Kenya Standard was prepared by the Milk and Milk Product s Technical Committee under the guidance of 
the Standards Projects Committee, and it is in accordance with the procedures of the Kenya Bureau of 
Standards.  
 
This standard stipulates the raw material, sensory, microbiological and physic o-chemical and labell ing 
requirements.  It also specifies the levels  of contaminants and  permitted food additives  
 
In the preparation of this standard useful information was derived from members of the technical committee , 
Codex standard for milk powders and Cream Powders (COD EX STAN 207-1999) and local manufacturers  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
KENYA STANDARD  
 
   DKS 2 785: 2018             
 ICS 67.100.30  
 
5 DKS 28 -6: 201 8 
 
 
 
Milk Powders and Cream Powders -                   specification  
 
1. SCOPE  
 
The Kenya  Standard prescribes the requirements  and methods of sampl ing and test for milk powders and 
cream powder intended for direct consumption or for further processing in conformity w ith the description in 
Section 3  of this Standard.  
. 
 
 
2 Normative references  
 
The following referenced documents are indispensable for the application of this Kenya 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  
 
KS 1552, c ode of practice for milk and milk products  
 
KS CAC/GL 23 , Guidelines for use of nutrition claims  
 
KS CODEX STAN 193,  Codex general standard for contaminants and toxins in foods  
 
KS ISO 6731, Milk, cream and evaporated milk - Determination of total solids content (reference method)  
 
KS ISO 6732; Milk and milk products -- Determination of iron content -- Spectrometric method (Reference 
method)  
 
KS ISO/TS 6733; Milk and milk products -- Determination of lead content -- Graphite furnace atomic absorption 
spect rometric method  
 
KS ISO 11866 -2:2007; Milk and milk products -Enumeration of presumptive escherichia coli - Part 2: Colony -co  
 
KS ISO 6579:2002 Microbiology of food and animal feeding stuffs - Horizontal method for the detection of 
Salmonella spp  
 
KS ISO 1 1866 -2, Milk and milk products -Enumeration of presumptive escherichia coli - Part 2: Colony -count 
technique at 44 °C using membrane  
unt technique at 44 °C using membrane  
 
KS ISO/TS 11869:2012; Fermented milks -- Determination of titratable acidity -- Poten tiometric method  
 
KS ISO 1736 ; Dried milk and dried milk products -- Determination of fat content -- Gravimetric method 
(Reference method)                                                                                                                                                      DKS 2785 : 201 8 
 
 
© KEBS 201 8 — All rights reserved  
6  
KS ISO 16649 -1:2001 ; Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration 
of beta -glucuronidase -positive Escherichia coli -- Part 1: Colony -count technique at 44 degrees C using 
membranes and 5 -bromo -4-chloro -3-indolyl beta -D-glucuronide  
 
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 5738:2004 (IDF 76:2004) ; Milk and milk products -- Determination of copper content -- Photometric 
method (Reference method)  
 
KS ISO 5546:2010 (IDF 115:2010) ; Caseins and caseinates -- Determination of pH (Reference method  
 
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 6888 -1:1999 ; Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of 
coagulase -positive staphylococci (Staphylococcus aureus and other species) -- Part 1: Technique using Baird -
Parker agar med ium 
 
KS ISO 8968 -1; Milk and milk products -- Determination of nitrogen content -- Part 1: Kjeldahl principle and 
crude protein calculation  
 
KS ISO 6092 ; Dried milk -- Determination of titratable acidity (Routine method  
 
KS ISO 6091; Dried milk -- Determination of titratable acidity (Reference method)  
 
KS ISO 15323  ; Dried milk protein products -- Determination of nitrogen solubility index  
KS ISO 5739; Caseins and caseinates -- Determination of contents of scorched particles and of extraneous 
matter  
KS ISO 14674 ; Milk and milk powder -- Determination of aflatoxin M1 content -- Clean -up by immunoaffinity 
chromatography and determination by thin -layer chromatograph  
KS ISO 5537  ; Dried milk -- Determination of moisture content (Reference method)  
AOAC 942.17, Arsenic in foods Molybdenum blue method  
 
AOAC 999.10, Lead, Cadmium,Copper, Iron, and Zinc in foo ds, Atomic Absorption Spectrophotometry after dry 
ashing  
 
AOAC 962.16 Beta -lactam Antibiotics in milk  
 
AOAC 980.21, Aflatoxin M1 in milk and cheese -thin layer chromatographic method  
 
AOAC 980.21, organochlorine and organophosphorous pesticide residues in m ilk and milk products  
 
   DKS 2 785: 2018             
 ICS 67.100.30  
 
7  
 
 
 
3 Product description  
 
Milk powders and cream powder are milk products which can be obtained by the partial removal of water from 
milk or cream. The fat and/or protein content of the milk or cream may have been adjusted, only to  comply with 
the compositional requirements in Section 4 of this Standard, by the addition and/or withdrawal of milk 
onstituents in such a way as not to alter the whey protein to casein ratio of the milk being adjusted.  
 
 
4 ESSENTIAL COMPOSITION AND QUALIT Y FACTORS  
 
 4.1      RAW  MATERIALS   
 
Milk and cream  
 
The following milk products are allowed for protein adjustment purposes:  
 
 Milk retentate: Milk retentate is the product obtained by concentrating milk protein by ultrafiltration of  
 milk, partly skimmed m ilk, or skimmed milk;  
 
 Milk permeate: Milk permeate is the product obtained by removing milk proteins and milkfat from milk,  
 
 partly skimmed milk, or skimmed milk by ultrafiltration; and  
 
 Lactose 1.  
 
4.2 Permitted ingredients  
 
a) Starter cultures of harmless  lactic acid and/ or flavour producing bacteria and cultures of other harmless 
microorganisms;  
b) Rennet or other safe and suitable coagulating enzymes;  
c) Gelatin and starches: These substances can be used in the same function as stabilizers, provided they 
are added only in amounts functionally necessary as governed by Good Manufacturing Practice taking 
into account any use of the stabilizers/thickeners listed in Clause 5;  
d) Sodium chloride and potassium chloride as a salt substitute complying with KS CODEX STA N 150 . 
e) Calcium chloride in an amount not more than 0.02 percent (calculated as anhydrous calcium chloride) of 
the weight of the dairy ingredients, used as a coagulation aid.  
f) Potable water; complying with KS EAS 12  
g) Safe and suitable processing aids.  
h) Vinega r.  
 
 
4.3 Composition  
 
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© KEBS 201 8 — All rights reserved  
8  
The Milk fat products shall comply with the compositional requirements stipulated in Table 1:  
Table 1— Compositional Requirements for Milkfat products  
S/N Characteristic   
 Cream 
powder     
  
Whole milk 
powder  Partly skimmed 
milk po wder  Skimmed 
milk powder  TEST 
METHOD  
i.  Minimum milkfat 
m/m 42%  26% and less than 
42%  More than 1.5% 
and less than 
26%  1.5% m/m  KS ISO 
1736:2008  
ii.  Maximum water  (a) 
m/m 5%  5%  5%  5% m/m  KS ISO 
660/ 
KS ISO 
5537  
iii.  Minimum milk 
protein in milk 
solids -not-fat (a) 
m/m 34%  34%  34%  34% m/m  KS ISO 
8968 -1 
iv.  Titratable 
acidity,max   18.0%  18.0%  18.0%  KS ISO 
6092 or  
KS ISO 
6091  
 
v.  Solubility index  %, 
max 1.0  1.0 1.0 1.0 KS ISO 
15323  
vi.  Scorched Particles, 
max  Disc B  Disc B  Disc B  KS ISO 
5739  
 (a) The water content does not include water of crystallization of the lactose; the milk solids -not-fat content 
includes water of crystallization of the lactose.  
 
5 Food additives   
 
Only those food additive s listed below may be used and only within the limits specified. 
 
 
INS no.   
Name of additive  
Maximum le vel 
 
Stabili zers 
331 Sodium citrates   
5 000 mg/kg singly or in  combination, e xpressed as 
anhydro us substances 332 Potass ium ci trates 
 
Firming agents  
508 Potass ium c hloride Limited by GMP  
509 Calcium chl oride Limited by GMP    DKS 2 785: 2018             
 ICS 67.100.30  
 
9  
Acidi ty regulators  
339 Sodium p hosphat es  
 
 
 
 
5 000 mg/kg singly or in  combination, e xpressed as 
anhydro us substances 340 Potass ium p hosphates 
450 Diphosphat es 
451 Triphosphat es 
452 Polyphospha tes 
500 Sodium car bonates 
501 Potass ium c arbonates 
 
Emulsifiers  
322 Lecith ins Limited by GMP  
471 Mono- and d iglycer ides of 
fatty a cids 2 500 mg/kg  
 
Anticaking agents  
170(i) Calcium car bonate  
 
 
 
 
 
 
10 000 mg /kg singly or in combinati on 341(iii) Tricalc ium p hosphate 
343(ii i) Trima gnesium phosphate  
504(i) Magn esium carb onate 
530 Magn esium oxide 
551 Silicon dioxide, 
amorph ous 
552 Calcium sil icate 
553 Magn esium silicat es 
554 Sodium alum inosilicate  
265 mg/kg, express ed as alumini um 
 
Antioxidan ts 
300 Ascorbic acid, L-  
 
500 g/kg expressed as ascorbic acid 301 Sodium ascorbate  
304 Ascorbyl pa lmitate  
320 Butylated hydroxyanisole  100 mg/kg  
 
 
6.          Hygiene  
 
6.1   It is recommended that the products covered by the provisi ons of this standard be prepared and handled in 
accordance with the appropriate sections KS 1552  and other relevant Kenya standards and regulations. The 
products should comply with any microbiological criteria established in accordance with KS CAC/GL 21  
                                                                                                                                                     DKS 2785 : 201 8 
 
 
© KEBS 201 8 — All rights reserved  
10 6.2   The products shall comply with any microbiological criteria established in accordance with Table 4 below.  
 
 Table 4 ▬ Microbiological requirements for milk powder and cream powder  
S/N Quality  Requirements  
Cfu/g  Test method  
 Total plate count /g  max 2 x 104  cfu/g  KS  ISO 4833  
 Listeria monocytogenes  
 max,  Nil per gram  KS  ISO 4833  
 Salmonella spp  
 Nil per gram  KS ISO 4833  
 Shigella  
 Nil per gram  KS ISO 4833  KS 
ISO 21567  
 Clostridium botulinum     Nil per gram  KS ISO 4833  
 Staphylococcus aureus  
 Nil per  25g KS ISO 4833  
 E.coli  
 Nil per gram  KS ISO 4833  
 Faecal coliforms:, max  Nil per gram  KS  ISO 4832  
 Non-faecal coliforms, max  100cfu/g  KS  ISO 4832  
 Yeast and m  ould, max  100 cfu/g  KS ISO 6611  
 
 
 
7.1  Contaminants   
 
The products covered by th is Standard shall comply with the Maximum Levels for contaminants that are 
specified for the product in the General Standard for Contaminants and Toxins in Food and Feed (KS CODEX 
STAN 193 -1995).  
 
The milk used in the manufacture of the products covered b y this Standard shall comply with the Maximum 
Levels for contaminants and toxins specified for milk by the General Standard for Contaminants and Toxins in 
Food and Feed (KS CODEX STAN 193 -1995) and with the maximum residue limits for veterinary drug residu es 
and pesticides established for milk by the CAC.  
 
 
 
7.1  Heavy metals  
 
The products covered by this standard shall comply with the maximum limits in Table 5  
  
 Table 5 — Limits for heavy metal contaminants for milk powder and cream powder  
 
 
 
SL No   
Heavy  metal   
MRL  
              (Max.)   
Test method  
i).  Arsenic (AS)  
                0.1 mg/kg  
  AOAC 942.17    DKS 2 785: 2018             
 ICS 67.100.30  
 
11 ii).  Lead (PH)  
 0.02 mg/kg  
 
 AOAC 972.25 /  
KS ISO 6733  
iii).  Mercury (Hg)                 1.0 mg/kg  
 
 
 AOAC 999.10  
iv).  Copper (Cu)  
 5.0 mg/kg  
 
         AOAC972. 25 / 
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  AOAC 999.11/  
KS ISO 6732  
  
 
7.2 Pesticide residues  
 
 
In addition to the maximum limits established by the Codex Alimentarius Commission for these products in 
codex Stan 193; the products covered by the provisions of this standard shall comply with the Maximum Levels 
for contaminants spec ified in table 6 below;  
 
Table 6- maximum residue limits for milk powder and cream powder  
 
 
S/N Parameter  Requirements  Test method  
i ORGANOCHLORINE Group  0.01 ppm  KS ISO 3890 -
1:2009 OR 
AOAC 970.52  
ii ORGANOPHOSPHOROUS 
Group  0.01 ppm  AOAC 970.52  
 
 
 
 7.3      Mycotoxin residues  
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© KEBS 201 8 — All rights reserved  
12 Milk powder and cream powder shall not have more  than have  0.5 µg/kg  aflatoxin M1 content when tested  
according toKS  ISO 146 74; Milk and milk powder -- Determination of aflatoxin M1 content -- Clean -up by 
immunoaffinity chromatography and determination by thin -layer chromatograph ic method  
 
7.4      Antibiotics  
Milk powder and cream powder shall not have more than 10.0  ppb tota l antibiotic as (beta lactam) content when 
tested according to AOAC 962.16, Beta -lactam Antibiotics in milk  
 
 
8        PACKAGING AND LABELLING  
 
 
8.1           Packaging  
 
The product shall be packed in food grade material that ensures product safety and int egrity.  
 
 
8.2 Labelling  
 
In addition to the provisions of KS EAS 38 and the General Standard for the Use of Dairy Terms (KS CODEX 
STAN 206 -1999), the following specific provisions shall apply:  
 
8.2.1  Name of the food  
 
The name of the food shall be:  
- Cream powder  
 
- Whole milk powder;  
- Partly skimmed milk powder;  
 
- Skimmed milk powder;  
 
According to the composition in Section 4.2  
 
Partly skimmed milk powder may be designated “Semi -skimmed milk powder” provided that the content of  
milkfat does not exceed  16% m/m and is not less than 14% m/m.  
 
If allowed by national legislation or otherwise identified to the consumer in t he country where the product is sold, 
“whole milk powder” may be designated “full cream milk powder” and “skimmed milk powder”  may be designated 
“low fat milk powder”.  
 
8.2.2  Country of origin  
The country of origin (which means the country of manufacture, not the country in which the name originated) 
shall be declared. When the product undergoes substantial transformation  in a second count ry, the country in 
which the transformation is performed shall be considered to be the country of origin for the purpose of labelling.  
 
8.2.3 Declaration of milk fat content    DKS 2 785: 2018             
 ICS 67.100.30  
 
13 If the consumer would be misled by the omission, the milkfat content shall be decl ared in a manner found 
acceptable in the country of sale to the final consumer, either (i) as a percentage by mass, or (ii) in grams per 
serving as quantified in the label provided that the number of servings is stated. .  
 
8.2.4 Declaration of milk protein  
If the consumer would be misled by the omission, the milk protein content shall be declared in a manner 
acceptable in the country of sale to the final consumer, either as (i) a percentage by mass, or (ii) grams per 
serving as quantified in the label provi ded the number of servings is stated.  
 
8.2.5 List of ingredients  
 
Notwithstanding the provision of Section 4.2.1 of the General Standard for the Labelling of Prepackaged Foods  
(CODEX STAN 1 -1985), milk products used only for protein adjustment need not be declared.  
 
8.2.6 Labelling of non -retail containers  
 
Information specified in Clause 8 .2 of this Standard and provisions of KS EAS 38 and, if necessary, storage 
instructions, shall be given either on the container or in accompanying documents, except that the name of the 
product, lot identification, and the name of the manufacturer or packer shall appear on the container, and in the 
absence of such a container, on the product itself. However, lot identification and the name and address may be 
replaced by an  identification mark, provided that such mark is clearly identifiable with the accompanying 
documents.  
 
8.2.7 Date marking : 
 
      i)  Date of manufacture  
 
       ii) Expiry date;  
 
      ii)   Storage instructions and / or conditions  
  
 
8.2.86      Name a nd address of manufacturer  
 
8.2.9     Net contents  
 
8.2.8  Lot identification  
 
 
 
9 Methods of  Sampling  and Analysis  
 
The products covered by the provisions of this standard shall be tested using  recommended  standard methods 
declared in this standard  and as per th e methods given in the latest AOAC/ Codex/ ISO and other internationally 
recognized methods   relevant to the provisions in this standard,  
 
 
 
 
 
 
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© KEBS 201 8 — All rights reserved  
14