KENYA STANDARD                   KS 2682 : 2019 
ICS 67.100.3 0 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Camembert cheese — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
© KEBS 20 19          Second  Edition  2019 KS 2682: 2019 
 
                             KEBS 2019 — All rights reserved  ii TECHNICAL COMMITTEE REPRESENTATION  
 
The following organizations were represented on the Technical Committee:  
Kenya Dairy Board  
Ministry of Health — Food safety Unit  
State Department of Livestock  
Government Chemist’s Department  
Egerton University — Department of Dairy and Food Science Technology  
Kenya Industrial Research and Development  Institute (KIRDI)  
Sameer Agriculture and Livestock (K) Limited  
New Kenya Cooperative Creameries (NKCC)  
National Public Health Labs  
Department of veterinary services  
Brookside Dairy Ltd.  
Eldoville Dairies Ltd.  
Githunguri Dairy  
Bio Food Products Ltd.  
Happ y Cow Ltd.  
Kibidav Ltd  
Accelerating Agriculture and Livestock Enterprises Ltd  
Kenya Bureau of Standards — Secretariat  
t 
 
 
 
 
REVISION OF KENYA STANDARDS  
 
In order to keep abreast with the progress in the industry, Kenya Standards shall be regularly reviewed . 
Suggestions for improvement s to published sta ndards , addressed  to the Managing Director, Kenya Bureau of 
Standards , are welcome . 
 
 
 
 
 
 
 
 
 
© Kenya Bureau of Standards, 20 19 
 
Copyright. Users are reminded that by virtue of Section 2 5 of the Copyright Act, Cap. 130 of 2001 of  the Laws of Kenya, copyright subsists in 
all Kenya Standards and exc ept as provided under Section 25  of this Act, no Kenya Standard produced by Kenya Bureau of Standards may 
be reproduced, stored in a retrieval system in any form or tra nsmitted by any means without prior permission in writing from the Managing 
Director . 
  
KEBS 2019 — All rights reserved    iii KENYA STANDARD                            KS 2682:201 8 
                                                                                                                     ICS 67.100.3 0 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Camembert cheese  — 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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Coast Region     Lake Region          Rift Valley Region  
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Fax: (+254 041) 229448    Fax: (+254 057) 21814               
 KS 2682: 2019 
 
                             KEBS 2019 — All rights reserved  iv Foreword  
 
This Kenya Standard was prepared by the Milk and Milk Products Technical Committee under the guidance of 
the Standards Project s Committee and it is in accordance  with the procedures of the Kenya Bureau of 
Standards.  
 
This Kenya Standard was prepared by the Milk and Milk Products T echnical Committee  under the guidance of 
the Standards Projects Commit tee, and  it is in accordance with the procedures of the Kenya Bure au of 
Standards. 
 
Cheese  is the ripened or unripened soft, semi -hard, hard, or extra -hard milk product , which consists of high 
concentration of the constitu ents of milk, principally fat,  casein and soluble salts, together  with water in which 
small amounts of soluble  salts, lactose, and al bumin from milk is coagulated. The milk is coagulated by means of 
rennet and/or other protease  enzymes. it is therefore important to use milk of good quality to obtain high quality 
cheese.  
 
There are various types of cheese  that are produced and marketed worldwide. This Kenya Standard specifies 
the requirements for the type of soft mould  ripened  cheese being marketed in Kenya as Camembert  cheese.  
 
 
During the preparation of this standard, reference was made to the following document:  
 
General standard for cheese, Camembert cheese ( CXS 276-1973)  
 
Acknowledgement is hereby made for the assistance derived from these sources.  
,   KENYA STANDARD                                                    DKS 2 682: 2019  
   KEBS 201 9 — All rights reserved     1 
  
Camembert  cheese  — Specification  
 
 
1 Scope  
 
This Kenya Standard specifies requirements , methods of  sampling and test  for camembert  cheese  intended for 
direct consumption or for further processing, in conformity with the description in Clause  3 of this standard.   
 
 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 references, only the edition cited applies. For undated references, the 
latest edition of the referenced document (including any amendments) applies.  
 
AOAC 999.10, Offi cial method for lead, cadmium, zinc, copper, and iron in foods Atomic Absorption 
Spectrophotometry after microwave Digestion  
KS CODEX STAN 192, Codex general standard for food additives  
KS CODEX STAN 193, Codex  general Standard for Contaminants and Toxins  in Food and Feed  
KS CXS 206 -1999 , General Standard for the Use of Dairy Terms  
KS EAS 153 –Drinking (portable)  water  specification  
KS EAS 38, Labelling of prepackaged  foods 
KS EAS 805 , Use of Nutrition and health claims  
KS 28 -1, General standard for cheese   
KS 229, Standard for edible salt 
KS 1552, Code of hygienic practice for milk and milk products  
KS ISO 707, Milk and milk products — Guidance on sampling  
KS ISO 1735, Cheese and processed chees e product s - Determination of fat content  - Grav imetric metho d 
(Reference method) 
KS ISO 4833, Microbiology of food and animal feed Stuffs -Horizontal method for the enumeration of 
microorganisms -colony count Technique at 30  
KS ISO 4832, Microbiology  of food and animal feeding stuffs- Horizontal  method  for the enumeration of 
coliforms -colony -count technique  
KS ISO 5534, Cheese and processed cheese _ Determination of the total solids content (Reference method)   
KS ISO 5943, Cheese and processed cheese products  Determination of Sodium chloride content  
Potentiometric titration method  
KS ISO 6785:2001, Milk and milk products – Detection of Salmonella spp 
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 medium  
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/TS 6733, Milk and milk products -- Determin ation of lead content -- Graphite furnace atomic absorption 
spectrometric method  
KS ISO 11290 -2, Microbiology of the food chain — Horizontal method for the detection and enumeration of 
Listeria monocytogenes and of Listeria spp. — Part 2: Enumeration metho d 
KS ISO 14501, Milk and milk powder - Determination of aflatoxin M content - Clean -up by immunoaffinity 
chromatography and determination by high -performance liquid chromatography  
KS ISO 7251, Microbiology of food and animal feeding stuffs — Horizontal met hod for the  detection and 
enumeration of presumptive Escherichia coli — Most probable number technique  
KS ISO 55381: Milk and milk products - Sampling - Inspection by attributes .  
KS ISO 16649 –2:2001, Microbiology of food and animal feeding stuffs – Horizo ntal method for the enumeration 
of beta -glucuronidase -positive Escherichia coli – Part 1: Colony -count technique at  
44°C using 5 -bromo -4-chloro -3-indolyl Beta -D-glucuronide  
 
 DKS 2682:201 9 
 
2     KEBS 2019 — All rights reserved   
3 Description  
 
Camembert is a soft surface  ripened, primarily mould ripened cheese in conformity  with the General  
Standard for Cheese  (KS 28 -1), which has a shape of a flat cylinder or sectors thereof. The body has a near 
white through to light yellow colour and a soft-textured (when pressed by thumb), but not crumbly texture,  
ripened from the surface to the center of the cheese. Gas holes are generally absent, but few o penings and 
splits are acceptable. A rind is to be developed that is soft and entirely covered with white mould but may have 
red, brownish or orange coloured spots. Whole cheese may be cut or formed into sectors prior to or  after the 
mould development. 
 
For Camembert ready for consumption, the ripening procedure to develop flavour and body characteristics is 
normally from 10 days at 10 –16 °C depending on the extent of ma turity required. Alternative ripening conditions 
(including the addition  of ripening  enhancing enzymes) may  be used, provided the cheese exhibits similar 
physical, biochemical and sensory properties as those achieved by the previously stated ripening proce dure. 
Camembert intended for further processing need not exhibit the same extent of ripening when justified through 
technical and/or trade needs.  
 
Carré de Camembert is a soft surface ripened cheese with a square shape and which comply with all other 
criteria and requirements specified for Camembert . 
 
4 Essential composition and quality factors  
 
4.1 Raw materials  
 
Cows’ milk or buffaloes’ milk, or their mixtures, and pro ducts obtained from these milks  complying with relevant 
Kenya S tandards . 
 
4.2  Permitted  ingredients  
 
a) Starter cultures of harmless lactic acid and/ or flavour producing bacteria and cultures of other harmless 
micro -organis msincluding  Geotrichum candidum, Brevibacterium linens , and yeast;  
b) Rennet or other safe an d suitable coagulating en zymes.  
 
c) Sodium chloride and potassium chloride as a salt substitute; complying with KS 229 . 
 
e) Potable water; complying with KS EAS 153. 
 
f) Safe and suitable enzymes to enhance the ripening process.   
 
g) Safe and suitable processing aids.  
 
h) Rice, co rn and potato flours and starches: Notwit hstanding the provisions in General Standard for 
Cheese ( KS 28 -1), these substances can be used in the same function as anti -caking agents for 
treatment of the surface of cut, sliced, and shredded products only, pro vided they are added only in 
amounts functionally necessary as governed by Good Manufacturing Practice, taking into account any 
use of the anti -caking agents listed in clause 5. 
–  
4.3 Compositional requirements  
 
Camembert cheese shall comply with the comp ositional requirements given in Table 1 when tested in 
accordance with the test methods prescribed therein.  
        DKS 2682: 201 9 
 
   KEBS 2019 — All rights reserved     3 
 Table 1 — Compositional requirements for Camembert  cheese  
 
Milk 
constituent  Minimum content 
(m/m)  Maximum 
content (m/m)  Reference 
level (m/m)  Test method  
 
Milkfat in dry 
matter  30 %  Not restricted  45 % to 55  %   
 
 
KS ISO 1735  
Dry matter 
(total solids ) Depending on the fat in dry matter content  according 
to the table below  
  
KS ISO 5534  
Fat in dry matter 
content (m/m)  Corresponding mi nimum 
dry matter content (m/m)  
Equal to or above 30  
% but less than 40  %:  38 %  
Equal to or above 
40% but less than 45  
% 41 %  
Equal to or above 45  
% but less than 55  %:  43 %  
Equal to or above 55  
%  48 %  
Salt %  max. 3 % KS ISO 5943  
 
Compositional modifications beyond the minima and maxima specified above for milkfat and dry matter are not 
considered to be in compliance with section 4.3.3 of the CODEX STAN 206 -1999.  
 
4.4  Essential sizes and shapes  
 
Maximum height: approx. 5 cm;  
 
Weight: Whole che ese of flat cylinder (Camembert) or square (Carré de Camembert): approx. 80 g to 500 g.  
 
4.5     Essential ripening procedure  
 
Rind formation and maturation (proteolysis) from the surface to the centre is predominantly caused by  
Penicillium candidium and / or Penicillium camembertii and Penicillium caseicolum  
 
5 Food additives  
 
Only those additives classes indicated  as justified in the tables 2 and 3  may be used for the product categories 
specified. Within each additive class, and where permitted according t o the table, only those food additives listed 
below may be used and only within the functions and limits specified.  
 
Table 2 — List of food additives for Camembert cheese  
 
  Justified use  
Additive functional class:  Cheese mass  Surface/rind treatment  
Colours:  Xa  
Bleaching agents:    
Acidity regulators:  X  
Stabilizers:    
Thickeners:    
Emulsifiers:    DKS 2682:201 9 
 
4     KEBS 2019 — All rights reserved  Antioxidants:    
Preservatives:    
Foaming agents:    
Anti-caking agents:    
a) Only to obtain the colour characteristics, as d escribed in clause  3.  
X The use of additives belonging to the class is technologically justified.  
– The use of additives belonging to the class is not technologically justified.  
 
 
 
Table 3 — List of food additives for Camembert cheese  
 
 
INS no.   
Name o f additive   
Maximum level  
 
Colours  
160a(i)  Carotene, beta -,synthetic   
 
 
35 mg/kg  
singly or in combination  160a(iii)  Carotene, beta -,Blakeslea trispora  
160e  Carotenal, beta -apo-8’- 
160f Carotenoic acid, ethyl esters, beta - 
apo-8’- 
160a(ii)  Carotene s, beta -,vegetable  600 mg/kg  
160b(ii)  Annatto extracts – norbixin based  25 mg/kg  
 
Acidity regulators  
575 Glucono delta -lactone  Limited by GMP  
 
 
 
 
 
6         Hygiene  
 
6.1  It is recommended that the products  covered by the provisions of this standard be prepared and 
handled in accordance  with the Code of  Hygienic Practice for Milk and Milk Products (KS 1552)  and other 
relevant texts such as Codes of  Hygienic Practice and Codes of Practice. The products should comply with 
any microbiological criteria established in accordance with the Principles and Guidelines for the Establishment 
and Application of Microbiological Criteria Related to Foods (KS CXG 21-1997). 
 
6.2       The products  shall comply with microbiological criteria  established in accordance  with Table 4 when tested in 
accordance with the test methods prescribed therein . 
 
 
Table  4 — Microbiol ogical  requirements  for camembert  
 
 
S/N Quality  Requirement
, 
 Test method  
i) Total coliforms ,CFU/g, max  100 KS ISO 4832  
        DKS 2682: 201 9 
 
   KEBS 2019 — All rights reserved     5 
 ii) Listeria monocytogenes, CFU/25g  Absent  KS ISO 11290 -2 
iii) Salmonella spp.CFU/25g  
 Absent  KS ISO 6785  
iv) Staphylococcus aureus, CFU/g  Absent  KS ISO 6888 -1 
v) Escherichia c oli, cfu/g  Absent  KS ISO 7251  
 iv) Yeast and moulds, CFU/g, max  100 KS ISO 6611  
 
 
 
 
7        Contaminan ts 
 
The products covered by this 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 (CXS 193 -1995).  
 
7.1        Heavy metals  
 
When tested in accord ance with AOAC 999.10 or KS ISO/TS 6733, the level of lead (Pb) shall not exceed 0.02 
mg/kg.  
 
7.2  Pesticide  residues  
 
All cheeses shall conform to maximum limits residues set by Codex Alimentarius Commission.  
 
7.3  Mycotoxin  residues  
 
When tested in accor dance with ISO 14501 the level of Aflatoxin M1 shall not exceed 0.50 µg/kg.  
 
7.4  Veterinary drugs residues  
 
Cheeses shall conform to maximum tolerable residue limits for antibiotics and other veterinary drugs set by 
Codex Alimentarius Commission.  
 
8        Packaging  
 
The product shall  be packed in food grade material that ensures product safety and integrity.  
 
9 Labelling  
 
In addition to the provisions of the General Standard for the Labelling of Prepackaged Foods (KS EAS 38 ) and 
the General Standard for the Use of Dairy Terms  (KS CXS 206-1999), the following specific provisions 
apply 
 
9.1 Name of the food  
 
The Product names shall be Camembert and Carré de Camembert, provided that the product is in conformity 
with this Standard. Where customary in the coun try of retail sale, alternative spelling may be used.  
 
The term “Carré de” may be replaced by other appropriate term(s) related to shape that are suitable in the 
country of retail sale.  
 
 
 DKS 2682:201 9 
 
6     KEBS 2019 — All rights reserved  The use of the names is an option that may be chosen only if the cheese complies with this standard. Where the 
name is not used for a cheese that complies with this stan dard, the naming provisions of KS 28-1 apply.  
 
The designation of products in which the fat content is below or above the reference range but above the  
absolute minimum specified in section 4 of this Standard shall be accompanied by an appropriate qualification 
describing the modification made or the fat content (expressed as fat in dry matter or as percentage by mass 
whichever is acceptable in the count ry of retail sale), either as part of the name or in a prominent position in the 
same field of vision. Suitable qualifiers are the appropriate characterizing ter ms specified in the General 
Standard for Cheese (KS 28 -1) or a nutritional claim in accordance  with the Guidelines for Use of Nutr ition and 
Health Claims (KS 805). 
 
9.2 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 substant ial transformation in a second country, the country in 
which the transformation is performed shall be considered to be the count ry of origin for the purpose of  labeling . 
 
9.3 Declaration of milkfat content  
 
The milk fat content shall be declared in a manne r found acceptable in the  country of retail sale, either;  
 
i)  as a percentage by mass,  
 
ii)  as a percentage of fat in dry matter, or  
 
iii)  in grams per serving as quantified in the label, provided that the number of servings is stated.  
 
9.4     The na me and address of the manufacturer, packer, distributor, importer, exporter or vendor of the food 
shall be declared.  
 
9.5 Net contents  
 
The net contents shall be declared by weight in either the metric ("Système International" units) or as required by 
the country in which the product is sold.  
 
9.6 List of Ingredients  
 
A complete list of ingredients shall be declared on the label in descending order of proportion.  
 
9.7      storage instructions  or conditions for use  
 
9.8    date of manufacture  
 
9.9    Expiry date;  
 
9.10   batch code/number  
 
9.11   lot identification   
 
However, lot identification, and the name and address  of the manufacturer or packer may be replaced by an 
identific ation m ark, provided that such a mark  is clearly identifi able with the accompanyi ng documents. 
 
 
10    Meth ods of sampl ing and analysis  
 
10.1 Sampling shall be carried out in accordance with the latest version of  KS ISO 707"Milk and Milk products 
- Guidance on sampling" and in KS ISO 55381: Milk and milk products - Sampling - Inspection by attributes .  
        DKS 2682: 201 9 
 
   KEBS 2019 — All rights reserved     7 
  
10.2 Analysis for cheese shall be carried out in accordance to appropriate standard methods declared in 
this standard. Other test may be performed as per the methods given in the latest AOAC/ Codex/ ISO and other 
internationally re cognized methods   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 DKS 2682:201 9 
 
8     KEBS 2019 — All rights reserved  Annex A 
(informative)  
 
Additional information  
 
The additional information below does not affect the provisions in the preceding sections which are those that 
are essential to the produc t identity, the use of the name of the food and the safety of the food.  
 
A.1 Method of manufacture  
 
A.1.1  Fermentation procedure  
 
Microbiologically derived acid development.  
 
A.1.2  Type of coagulation  
 
Coagulation of the milk protein is typically obtai ned through the combined action of microbial acidification and 
proteases (e.g. rennet) at an appropriate coagulation temperature.  
 
 
For the purpose of comparative nutritional claims, the minimum fat content of 45  % fat in dry matter constitutes 
the referen ce.  
 
For instance, repackaging, cutting, slicing, shredding and grating is not regarded as substantial transformation.