KENYA STANDARD       DKS 941: 2018  
ICS 67.100.10  
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Fermented (cultured) milks — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 © KEBS 201 8                    Second  Edition 201 8 
 
 DKS 941: 201 8 
 
ii   KEBS 201 8 — All rights reserved  TECHNICAL COMMITTEE REPRES ENTATION  
 
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.  Suggestions 
for improvements to published standards, addressed to the Managing Dir ector, 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. 12 of 2001  of the Laws of Kenya, copyr ight 
subsists in all Kenya Standards an d except as provided under Section 26 of this Act, no Kenya Standard produced by Kenya Bureau of 
Standards may be reproduced, stored in a retrieval system in any form or transmitted by any means without prior permission in  writing 
from the Managing Directo r. 
 KENYA STANDARD           DKS 941: 2018  
ICS 67.100.10  
KEBS 201 8 — All rights reserved     iii  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Fermented (cultured) milks — 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  
 DKS 941: 201 8 
 
iv   KEBS 201 8 — All rights reserved  Foreword  
 
This Kenya Standard was developed by the Technical Committee on Milk and Milk Products under the 
guidance of the Standards Projects Committee , and it is in accordance with the proce dures of the Kenya 
Bureau  of Standards . 
 
Fermented (cultured) milk products generally refer to all dairy products which employ select micro -organism 
to develop the characteristic flavour and/or body and texture.  Fermented or cultured dairy products 
consti tute a very important part of the dairy industry and traditionally have been reputed to have beneficial 
effects on health.  In Kenya these products have gained popularity and their production is rising steeply due 
to increased demand.  
 
This standard stipul ates quality parameters,  compositional, microbiological limits, labelling requirements , 
organoleptic properties and food additives amongst  other requirements  on the various types of fermented 
milk 
 
The standard also covers  traditionally fermented milk know n as ‗ mursik ‘ milk. This product is treated with a 
burnt stick from the tree ‗ Olea Africana ‘ locally known as sinetwet , the ground herb that gives the milk a 
characteristic pleasant flavor, taste and aroma. Mursik  has become a very famous drink in the Keny an 
market.  
 
 
 During the preparation of this standard, reference was made to the following documents:  
 
 CODEX STAN 243 -2003, Standard for fermented milks  
 
Acknowledgement is hereby made for the assistance received from these sources.  
 
   
  
 
Fermented (cult ured) milks — Specification  
 
 
1 Scope   
 
 This Kenya standard Specifies the requirements and methods of sampling and test  for  fermented milks 
including, Heat Treated Fermented Milks, Concentrated Fermented Milks and composite milk products 
based on these products, for direct consumption or further processing in conformity with the definitions in 
Section 3 of this Standard.  
 
This standa rd shall not apply to yoghurt. The requirements for yoghurt are specified in KS EAS 33.  
 
 
2 Normative references  
 
The follo wing referenced documents are indispensable in the application of this document. For dated 
references, only the edition applies. For undated references, the latest edition of the referenced document 
including any amendments applies.  
 
 
KS EAS 38, Labelling of pre -packaged foods — Specification  
 
KS EAS 70, Dairy milk ices and dairy ice creams — Specification  
 
KS ISO 707, Milk and milk products — Guidance on sampling  
 
KS 1552 , Code of practice for milk and milk products  
 
KS ISO/TS 11869,  Fermented milks — Dete rmination of titratable acidity — Potentiometric method  
 
KS ISO 13580 ; Yogurt -- Determination of total solids content (Reference method)  
 
KS ISO 7208; Skimmed milk, whey and buttermilk -- Determination of fat content -- Gravimetric method 
(Reference meth od). 
 
KS ISO 8968 -1), Milk and milk products -- Determination of nitrogen content -- Part 1: Kjeldahl principle 
and crude protein calculation  
 
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 27205 Fermented milk products -- Bacterial starter cultures -- Standard of identity  
 
 3 Product description  
 
3.1 Fermented Milk  is a milk product obtained by fermentation of milk, which milk may have been 
manufactured fro m products obtained from milk with or without compositional modification as limited by 
the provision in Section 3.3, by the action of suitable microorganisms and resulting in reduction of pH with 
or without coagulation (iso -electric precipitation). These s tarter microorganisms shall be viable, active and 
abundant in the product to the date of minimum durability. If the product is heat-treated  after fermentation 
the requirement for viable microorganisms does not apply.  
 
Certain Fermented Milks are character ized by 
specific starter culture(s) used for 
fermentation as follows: Yoghurt:  Symbiotic cultures of Streptococcus 
thermophilus and Lactobacillus delbrueckii 
subsp. bulgaricus.  
Alternate culture yoghurt:  Cultures of Streptococcus thermophilus and 
any Lactobacillus species.  
Acidophilus milk:  Lactobacillus acidophilus.  
Kefir:  Starter culture prepared from kefir grains, 
Lactobacillus kefiri , species of the genera 
Leuconostoc, Lactococcus and Acetobacter 
growing in a strong specific relationship.  
Kefir grains constitute both lactose fermenting 
yeasts (Kluyveromyces marxianu s) and non -DKS 941: 201 8 
 
4   KEBS 201 8 — All rights reserved  lactose -fermenting yeasts (Saccharomyces 
unisporus, Saccharomyces cerevisiae and 
Saccharomyces exiguu s).  
Kumys:  Lactobacillus delbrueckii subsp. bulgaricus 
and Kluyver omyces marxianus.  
 
Other microorganisms than those constituting the specific starter culture(s) specified above may be 
added.  
 
3.2 Concentrated Fermented Milk  is a Fermented Milk the protein of which has been increased 
prior to or after fermentation to m inimum 5.6%. Concentrated Fermented Milks includes traditional 
products such as Stragisto (strained yoghurt), Labneh, Ymer and Ylette.  
3.3 Flavoured Fermented Milks  are composite milk products, as defined in Section 2.3 of the 
General Standard for the Use  of Dairy Terms (CODEX STAN 206 -1999) which contain a 
maximum of 50% (m/m) of non -dairy ingredients (such as nutritive and non-nutritive  sweeteners, 
fruits and vegetables as well as juices, purees, pulps, preparations and preserves derived 
therefrom, cerea ls, honey, chocolate, nuts, coffee, spices and other harmless natural flavouring 
foods) and/or flavours. The non -dairy ingredients can be mixed in prior to/or after fermentation.  
3.4 Drinks based on Fermented Milk  are composite milk products, as defined i n Section 2.3 of the 
General Standard for the Use of Dairy Terms (CODEX STAN 206 -1999), obtained by mixing 
Fermented Milk as described in Section 2.1 with potable water with or without the addition of 
other ingredients such as whey, other non -dairy ingredi ents, and flavourings. Drinks Based on 
Fermented Milk contain a minimum of 40% (m/m) fermented milk  
  
4 ESSENTIAL COMPOSITION AND QUALITY FACTORS  
 
4.1 Raw materials  
 
Milk and/or products obtained from milk.  
•Potable water for the use in reconstitution or recombination  
 
4.2 Permitted ingredients  
 
Starter cultures of harmless microorganisms including those specified in Section 3;  
• Other suitable and harmless microorganisms ( in products covered by Section 2.4 );  
• Sodium chloride;  
• Non -dairy ingredients a s listed in Section 3.3 (Flavoured Fermented Milks);  
• Potable water ( in products covered by Section 3 .4);  
• Milk and milk products ( in products covered by Section 3.4);  
• Gelatine and starch in:  
- Fermented  milks heat -treated after fermentation;  
- flavoured fermented milk;  
- Drinks  based on fermented milk; and  
- Plain  fermented milks if permitted by national legislation in the country of sale to the final consumer , 
provided they are added only in amounts functionally necessary as governed by Good Ma nufacturing 
Practice, taking into account any use of the stabilizers/thickeners listed in section 5. These substances 
may be added either before or after adding the non -dairy ingredients.  
 
4.3 Optional additions  
 
4.3.1  
The plain fermented milks s hall comp ly with Table 1 (Item v) ) and shall be prepared from the ingredients 
listed under Clause 4. 
 
4.3.2 For non -plain fermented milks, the amounts of additions listed under 5.2.1  to 5.2.3  shall not 
exceed 30 % per weight of the final product.  
 
4.3.3 Sugars  
 
The following carbohydrate sweetening agents like sucrose, dextrose, fructose, hydrolyzed lactose shall 
be used.  
   
 4.3.4 Flavouring foods  
 
The following flavouring foods may be added: edible fruits and vegetables, puree or pulp, chocolate, 
cocoa, nuts, spices,  herbs such as Africana Olea  tree ‗ sinetwet ‘ and other harmless natural flavouring 
foods  
 
 
 
4.4 Composition  
 
Fermented milks shall comply with the compositional requirements given  in Table 1 below  
 
 
Table 1 - Compositional requirements for fermented milks  
 
SL No.  Fermented 
Milk  Yoghurt, 
Alternate 
Culture 
Yoghurt and 
Acidophilus 
milk  Kefir  Kumys  Test method  
Milk protein(a) (% 
m/m)  min. 2.7%  min. 2.7%  min. 2.7%  Milk protein(a) 
(% m/m)  KS ISO 8968 -
1 
Milk fat (% m/m)  less than 10%  less than 15%  less than 
10%  Milk fat (% 
m/m)  KS ISO 
7208:2008;  
Titrable acidity, 
expressed as % 
lactic acid (% 
m/m)  min. 0.3%  min. 0.6%  min. 0.6%  min. 0.7%  KS ISO/TS 
11869  
Milk solids not fat 
% ,  (min.)  8.5 8.5 8.5 8.5 KS ISO 13580  
 
Ethanol (% vol./w)     min. 0. 5%   
Sum of 
microorganisms 
constituting the 
starter culture 
defined in section 
3.1 (cfu/g, in total)  min. 107  min. 107  min. 107  min. 107  KS ISO 
27205  
Labelled 
microorganisms(b) 
(cfu/g, total)  min. 106  min. 106    KS ISO 
27205  
Yeasts (cfu/g)    min. 104  min. 104  KS ISO 6611  
 
Notes:  
a) Protein content is 6.38 multiplied by the total Kjeldahl nitrogen determined.  
 
(b) Applies where a content claim is made in the labelling that refers to the presence of a specific microorganism 
(other than those s pecified in section 2.1 for the product concerned) that has been added as a supplement to the 
specific starter culture.  
 
3.3.1 Mursik  milk shall comply with all the requirements fo r fermented milk v) in Table 1.  
 
3.3.2  Mursik  milk shall comply with all che mical requirements of fermented milk in Table 1. 
 
 
3.3.3 In Flavoured Fermented Milks and Drinks based on Fermented Milk the above criteria apply to 
the fermented milk part. The microbiological criteria (based on the proportion of fermented milk product) 
are valid up to the date of minimum durability. This requirement does not apply to products heat -treated 
after fermentation.  
 
Compliance with the microbiological criteria specified above is to be verified through analytical testing of 
the product through t o ―the date of minimum durability‖ after the product has been stored under the 
storage conditions specified in the labeling.  DKS 941: 201 8 
 
6   KEBS 201 8 — All rights reserved   
3.4 Essential manufacturing characteristics  
 
Whey removal after fermentation is not permitted in the manufacture of fermented mil ks, except for 
Concentrated Fermented Milk (Section 3.2). 
 
5. Food Additives (INSERT TABLE FROM CODEX STAN 243)  
 
Only those additives classes indicated in the table below may be used for the product categories 
specified. Within each additive class, and whe re permitted according to the table, only those individual 
additives listed may be used and only within the limits specified  
 
In accordance with Section 4.1 of the Preamble to the General Standard for Food Additives (CODEX 
STAN 192 -1995), additional additi ves may be present in the flavoured fermented milks and drinks based 
on fermented milk as a result of carry -over from non -dairy ingredients.  
 
 
 
Additive class  Fermented Milks and Drinks based on        Fermented Milks Heat Treated After Fermentation and 
Fermented Milk                             Drinks based on 
Fermented Milk Heat Treated After 
Fermentation 
 
Plain                        Flavoured                             Plain                                 
Flavoured Acidity regulators:                                     –                                      X                                          
X                                               X 
 Carb onating agents:                                X(b)                                    X(b)                                                   
X(b)                                                         X(b)  
Colours:                                                     –                                      X                                           
–                                               X  
Emulsifiers:                                               –                                      X                                           
–                                               X  
Flavour enhancers:                                   –                                      X                                           
–                                               X 
 
Packag ing gases:                                      –                                      X                                          
X                                               X  
Preservat ives:                                           –                                      –                                           
–                                               X  
Stabilizers:                                               X (a)                                        X                                          
X                                             X  
Sweet eners:                                              –                                         X                                           
–                                               X 
 
Thickeners:                                              X(a)                                         X                                          X                                             X 
 
(a) Use is restricted to reconstitution and recombination and if permitted by national 
legislation in the country of sale to the final consumer. (b) Use of carbonating agents is technologically justified in Drinks based on Fermented Milk only. 
X The use of additives belonging to the class is technologically justified. In the case of 
flavoured products the additives are technologically justified in the dairy portion. 
– The use of additives belonging to the class is not 
technologically justified. 
 
Acidity regulators, colours, emulsifiers, packaging gases and preservatives listed in Table 3 of 
the Gene ral Standard for Food Additives (CODE X STAN 192-1995) are acceptable for use in 
fermented milk products categories as specified in the table above. 
    
  
 
INS No.                      Name of Food Additive                Maximum Level  
Acidity regulato rs 
334 Tartar ic acid L(+)-  
2 000 mg/kg  as tartaric acid 335(i) Monosod ium tartrate DKS 941: 201 8 
 
4   KEBS 201 8 — All rights reserved   
 
 
 
INS No.  Name of Food  Additive        Maximum Level  
335(i i) Sodium L(+)-tartrate   
336(i) Monopotass ium tartrate  
336(i i) Dipotass ium tartrate  
337 Potass ium sodium L(+)-
tartrate  355 Adipic acid  
 
1 500 mg/kg  as adipic acid 356 Sodium adipate 
357 Potass ium adipate 
359 Amm onium adipate  
Carbonating  agents 
290 Carb on dioxide GMP   
Colours  
100(i) Curcumin 100 mg/kg  
101(i) Riboflavin, synthetic  
 
300 mg/kg  101(i i) Riboflavin 5‘-phos phate, 
sodium 102 Tartr azine 
104 Quinoline yellow 150 mg/kg  
110 Sunset yellow FCF 300 mg/kg  
120 Carm ines  
 
150 mg/kg  122 Azorubine (Carmoisine) 
124 Ponceau 4R (Cochineal red 
A) 129 Allura red AC 300 mg/kg  
132 Indigotine 100 mg/kg  
133 Brilliant blue FCF 150 mg/kg  
141(i) Chlorophylls, copper  
comp lexes  
500 mg/kg  141(i i) Chlorophylls, copper  
comp lexes, sodium a nd 
potass ium salts 143 Fast green FCF 100 mg/kg  
150b  Caramel  II – sulphite 
caramel  150 mg/kg  
150c  Caramel  III – amm onia 
caramel  2 000 mg/kg  
150d  Caramel  IV – sulphite 
amm onia caramel  2 000 mg/kg  
151 Brilliant black (Black PN) 150 mg/kg  
155 Brown HT 150 mg/kg  
160a( i) Carot ene, beta-, synthetic  
 
 
100 mg/kg  160e  Carot enal, beta-apo-8‘- 
160f Carot enic acid, methyl or 
ethyl  ester,  beta- apo-8‘- 
160a( iii) Carot enes, beta-, 
Blakeslea  trispora  160a( ii) Carot enes, beta-, 
vegetab le 600 mg/kg  
160b( i) Annatto  extract,  bixin-
based 20 mg/kg  as bixin 
160b( ii) Annatto  extract,  norbixin-
based 20 mg/kg  as norbixin 
160d  Lycop enes 30 mg/kg  as pure lycope ne 
161b( i) Lutein from Tagetes erecta  150 mg/kg  
161h(i) Zeax anthin, synthetic 150 mg/kg  
163(i i) Grape  skin extract  
 
100 mg/kg  172(i) Iron oxide, black 
172(i i) Iron oxide, red 
172(i ii) Iron oxide, yellow  
Emulsifiers  5                                                                                                                       Codex Standard 243-2003  
  
 
 
 
 
 
INS No.  Name of Food  Additive        Maximum Level  
432 Polyoxyethylene (20) sorbitan mono laurate  
 
 
 
3 000 mg/kg  433 Polyoxyethylene (20) 
sorbitan monooleate 434 Polyoxyethylene (20) sorbitan monopa lmitate 
435 Polyoxyethylene 
(20) sorbitan 
monostearate  436 Polyoxyethylene (20) 
sorbitan tristearate  472e  Diacety ltartaric and fatty 
acid esters  of glycerol   
10 000 mg/kg  
473 Sucrose esters  of fatty 
acids 5 000 mg/kg  
474 Sucroglycerides 5 000 mg/kg  
475 Polyglycerol esters  of fatty 
acids 2 000 mg/kg  
477 Propy lene glycol esters  of 
fatty acids 5 000 mg/kg  
481(i) Sodium stearoyl  lactylate 10 000 mg/kg  
482(i) Calcium stearoyl  lactylate 10 000 mg/kg  
491 Sorb itan monostearate   
 
 
5 000 mg/kg  492 Sorb itan tristearate  
493 Sorb itan monolaurate 
494 Sorb itan monooleate 
495 Sorb itan monopalmitate 
900a  Polydimethylsiloxane 50 mg/kg  
 
Flavour enhanc ers 
580 Magnesium gluconate  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
GMP  620 Glutamic acid, (L+)- 
621 Monosod ium L-glutamate  
622 Monopotass ium L-
glutama te 623 Calcium di-L-glutamate  
624 Monoa mmonium L-
glutama te 625 Magnesium di-L-glutamate  
626 Guanylic acid, 5‘- 
627 Disodium 5‘-guanylate- 
628 Dipotass ium 5‘-guanylate- 
629 Calcium 5‘-guanylate 
630 Inosinic acid, 5‘- 
631 Disodium 5‘-inosinate 
632 Dipotass ium 5‘-inosinate 
633 Calcium 5‘-inosinate 
634 Calcium 5‘-ribonuc leotides- 
635 Disodium 5‘-
ribonucleotides- 636 Maltol 
637 Ethyl maltol 
 
Prese rvatives 
200 Sorb ic acid  
1 000 mg/kg  as sorbic acid 
201 Sodium sorbate  DKS 941: 201 8 
 
6   KEBS 201 8 — All rights reserved   
 
 
 
 
 
INS No.  Name of Food  Additive        Maximum Level  
202 Potass ium sorbate  
203 Calcium sorbate  
210 Benzo ic acid  
 
 
300 mg/kg  as benzoic acid 211 Sodium benzoate 
212 Potass ium benzoate  
213 Calcium benzoate 
234 Nisin 500 mg/kg  
 
Stabilizers  and Thickeners  
170(i) Calcium carbonate GMP  
331(i ii) Trisodium citrate GMP  
338 Phosphoric acid  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
1 000 mg/kg,  singly or in comb ination, 
as phosphorus 339(i) Sodium dihydrogen 
phosphate 339(i i) Disodium hydrogen 
phosphate 339(i ii) Trisodium phosphate 
340(i) Potass ium dihydrogen 
phosphate 340(i i) Dipotass ium hydrogen 
phosphate 340(i ii) Tripotass ium phosphate 
341(i) Monoca lcium dihydrog en 
phosphate 341(i i) Calcium hydrog en 
phosphate 341(i ii) Tricalcium orthophosphate 
342(i) Amm onium dihydrogen 
phosphate 342(i i) Diammo nium hydrogen 
phosphate 343(i) Monoma gnesium 
phosphate 343(i i) Magnesium hydrogen 
phosphate 343(i ii) Trimagnesium phosphate 
450(i) Disodium diphosphate 
450(i i) Trisodium diphosphate 
450(i ii) Tetrasod ium diphosphate 
450(v)  Tetrapotass ium 
diphosphate 450(v i) Dicalcium diphosphate 
450(v ii) Calcium dihydrogen 
diphosphate 451(i) Pentasod ium triphosphate 
451(i i) Pentapotass ium 
triphosphate 452(i) Sodium polyphosphate 
452(i i) Potass ium polyphosphate 
452(i ii) Sodium calcium 
polyphosphate 452(iv) Calcium polyphosphate 
452(v)  Amm onium polyphosphate 
542 Bone  phosphate 
400 Alginic acid  
 
 
 
GMP  401 Sodium alginate 
402 Potass ium alginate 
403 Amm onium alginate 
404 Calcium alginate 
405 Propy lene glycol alginate 
406 Agar  7                                                                                                                       Codex Standard 243-2003  
  
 
 
 
 
 
INS No.  Name of Food  Additive        Maximum Level  
407 Carrage enan  
407a  Processed  euchema  
seaw eed (PES)  410 Carob  bean gum 
412 Guar gum 
413 Tragac anth gum 
414 Gum Arab ic (Acac ia gum) 
415 Xanthan gum 
416 Karaya  gum 
417 Tara gum 
418 Gellan gum 
425 Konjac flour 
440 Pectins 
459 Cyclodextrin, -beta 5 mg/kg  
460(i) Microcrystall ine cellulose 
(Cellulose gel)  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
GMP  460(i i) Powdered  cellulose 
461 Methyl  cellulose 
463 Hydr oxypropyl  cellulose 
464 Hydr oxypropyl  methyl 
cellulose 465 Methyl  ethyl cellulose 
466 Sodium carboxymethyl 
cellulose 
(Cellulose gum) 467 Ethyl hydroxyethyl cellulose 
468 Cross -linked sodium 
carboxymethyl cel lulose 
(Cross -linked cellulose 
gum) 469 Sodium carboxymethyl 
cellulose, en zymatically 
hydrolyzed (Cellulose gum, 
enzymatically hydrolyzed) 470(i) Salts of myristic, palmitic 
and stear ic acids with 
amm onia, calcium, 
potass ium and sod ium 470(i i) Salts of oleic acid with calcium, potass ium a nd sodium 
471 Mono - and di- glycerides of 
fatty acids 472a  Acetic and fatty ac id esters  
of glycerol  472b  Lactic and fatty ac id esters  
of glycerol  472c  Citric and fatty acid esters  
of glycerol  508 Potass ium chloride 
509 Calcium chloride 
511 Magnesium chloride 
1200  Polydextrose  
1400  Dextrins, roasted  starch 
1401  Acid treated  starch 
1402  Alkaline treated  starch 
1403  Bleached starch 
1404  Oxidized starch 
1405  Starches, enzyme treated  
1410  Mono  starch phosphate 
1412  Distarch  phosphate 
1413  Phosphated distarch 
phosphate 1414 Acety lated distarch  
phosphate 1420  Starch acetate   
 KENYA STANDARD         KS 941: 2018  
 
 
KEBS 201 8 — All rights reserved     1  
 
 
 
 
 
INS No.  Name of Food Additive                Maximum level  
1422  Acety lated distarch  adipate  
1440  Hydr oxypropyl  starch 
1442  Hydr oxypropyl  distarch  
phosphate 1450  Starch sodium octenyl 
succinate 1451  Acety lated oxidized starch 
 
Sweeteners (a) 
420 Sorb itol GMP  
421 Mannitol GMP  
950 Acesulfame  potass ium 350 mg/kg  
951 Aspartame  1 000 mg/kg  
952 Cyclamates  250 mg/kg  
953 Isoma lt (Hydrog enated 
isoma ltulose) GMP  
954 Saccharin 100 mg/kg  
955 Sucralose 
(Trichloroga lactos ucrose)  400 mg/kg  
956 Alitame  100 mg/kg  
961 Neotame  100 mg/kg  
962 Aspartame -acesulfame  salt 350 mg/kg  on an acesulfame  potass ium 
equivalent basis 964 Polyglycitol syrup  
 
 
 
GMP  965 Maltitols 
966 Lactitol 
967 Xylitol 
968 Erythritol 
 
(a) The use of sweeteners is limited to milk-and milk derivative-based products energy reduced or 
with no added sugar. 
 
 
 
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 appropriate sections of the General Principles of Food Hygiene (CAC/RCP 
1-1969), the Code of Hygienic Practice for Milk and Milk Products (KS 1552) and other relevant Codex texts 
such as Codes of Hygienic Practice and Codes of P ractice. The products should comply with any 
microbiological criteria established in accordance with the Principles for the Establishment and Application of 
Microbiological Criteria for Foods (KS CAC/GL 21 -1997).  
. 
  
2   KEBS 201 8 — All rights reserved  6.2   The products shall comply with any  microbiological criteria established in accordance with Table 4 
below.  
 
 Table 4— Microbiological requirements for fermented milk  
 
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 gram  KS ISO 4833  
 E.coli  
 Nil per gram  KS IS O 4833  
 Faecal coliforms:, max  Nil per gram  KS  ISO 4832  
 Non-faecal coliforms, max  10 cfu/g  KS  ISO 4832  
 Mould, max  100 cfu/g  KS ISO 6611  
 Yeast, max  100 cfu/g  KS ISO 6611  
 
6.3 Mursik  milk shall comply with all microbiological requirements in table 3 
 
 
7.1  Contaminants  
 
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 (KS 
CODEX STAN 193 -1995).  
 
The milk  used in the manufacture of the products covered by 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 
residues 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 contaminant s for fermented milk s 
 
 
 
SL No   
Heavy metal   
MRL  
              (Max.)   
Test method  
i).  Arsenic (AS)  
                0.1 mg/kg  
  AOAC 942.17  
ii).  Lead (PH)  
 0.02 mg/kg  
 AOAC 972.25 /  
KS ISO 6733  KS 941:2014  
 
  
iii).  Mercury (Hg)                 1.0 mg/kg  
 
 
 AOAC 999.10  
iv).  Copp er (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 specified in table 6 below;  
 
 
Table 6 - maximum residue limits for fermented milk  
 
 
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  
 
Fermented milks shall not have more than have 0.5 µg/kg aflatoxin M1 content when tested according to KS 
ISO 14501:2007/ AOAC 980.21, Aflatoxin M1 in milk and cheese - thin layer chromatographic method  
 
 
7.4      Antibiotics  
 
Fermented  milks  shall not have more than 10.0 ppb total antibiotic as (beta lactam) content when tested 
according to AOAC 962.16, Beta -lactam Antibiotics in milk  
 
  
4   KEBS 201 8 — All rights reserved  8        PACKAGING AND LABELLING  
 
 
8.1           Packaging  
 
The product s hall be packed in food grade material that ensures product safety and integrity.  
 
 
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 sha ll apply:  
 
8.2 Labelling  
 
8.2.1  The name of the products covered by sections 3.1, 3.2 and 3.3, shall be fermented milk or 
concentrated fermented milk as appropriate.  
 
However, these names may be replaced by the designations Mursik, ‗maziwa lala‘ , Acidoph ilus Milk, Kefir, 
Kumys, Stragisto, Labneh, Ymer and Ylette, provided that the product complies with the specific provisions 
of this Standard. Yoghurt may be spelled as appropriate in the country of retail sale.  
 
―Alternate culture yoghurt‖, as defined in  Section 3, shall be named through the use of an appropriate 
qualifier in conjunction with the word ―yoghurt‖. The chosen qualifier shall describe, in a way that is accurate 
and not misleading to the consumer, the nature of the change imparted to the yoghu rt through the selection 
of the specific Lactobacilli in the culture for manufacturing the product. Such change may include a marked 
difference in the fermentation organisms, metabolites and/or sensory properties of the product when 
compared to the product  designated solely as ―yoghurt‖. Examples of qualifiers which describe differences in 
sensory properties include terms such as ―mild‖ and ―tangy‖. The term ―alternate culture yoghurt‖ shall not 
apply as a designation.  
 
The above specific terms may be used  in connection with the term ―frozen‖ provided (i) that the product 
submitted to freezing complies with the requirements in this Standard, (ii) that the specific starter cultures 
can be reactivated in reasonable numbers by thawing, and (iii) that the froze n product is named as such and 
is sold for direct consumption, only.  
 
Other fermented milks and concentrated fermented milks may be designated with other variety names as 
specified in the national legislation of the country in which the product is sold, o r names existing by common 
usage, provided that such designations do not create an erroneous impression in the country of retail sale 
regarding the character and identity of the food.  
 
 
8. 2.2    Products obtained from fermented milk(s) heat treated after fermentation shall be named ―Heat 
Treated Fermented Milk‖. If the consumer would be misled by this name, the products shall be 
named as permitted by national legislation in the country of retail sale. In countries where no 
such legislation exists, or no ot her names are in common usage, the product shall be named 
―Heat Treated Fermented Milk‖.  
 
8.2.3     The designation of Flavoured Fermented Milks shall include the name of the principal flavouring 
substance(s) or flavour(s) added.  
8.2.4     The name of the  products defined in Section 3.4 shall be drinks based on fermented milk or may be 
designated with other variety names as allowed in the national legislation of the country in which the 
product is sold. In particular, water added as an ingredient to fermen ted milk shall be declared in the 
list of ingredients1 and the percentage of fermented milk used (m/m) shall clearly appear on the KS 941:2014  
 
 label. When flavoured, the designation shall include the name of the principal flavouring 
substance(s) or flavour(s) added. .8.2.5     Fermented milks to which only nutritive carbohydrate 
sweeteners have been added, may be labeled as ―sweetened ______‖, the blank being replaced by 
the term ―Fermented Milk‖ or another designation as specified in Section 7.1.1 and 7.1.4. If non -
nutritive sweeteners are added in partial or total substitution to sugar, the mention ―sweetened with 
______‖ or ―sugared and sweetened with ______‖ should appear close to the name of the product, 
the blank being filled in with the name of the artificial swee teners.  
8.2.6      The names covered by this Standard may be used in the designation, on the label, in commercial 
documents and advertising of other foods, provided that it is used as an ingredient and that the 
characteristics of the ingredient are maintain ed to a relevant degree in order not to mislead the 
consumer.  
 
8.2.2 Declaration of milk fat content  
 
The milk fat content shall be declared in a manner acceptable in the country of sale to the final consumer, 
either as (i) a percentage of mass or volume, (ii) in grams per serving as qualified in the label, provided that 
the number of servings is stated.  
 
Where the fat content of the product is indicated by a numerical value in accordance with Section 7.1.2, such 
indication may constitute the fat declaratio n, provided that the indication includes any additional information 
as required above.  
 
 
 
8.2.3   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 pro duct undergoes substantial transformation 3) in a second country, 
the country in which the transformation is performed shall be considered to be the country of origin for the 
purpose of labelling.  
 
 
 
8.2.4  Labelling of non -retail containers  
 
Information required in Section 7 of this Standa rd and Sections 4.1 to 4.8 of the General Standard for the 
Labelling of Prepackaged Foods (CODE X STAN 1-1985 ), 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 and address  of  the  manufacturer  or packer shall appea r on 
the container. However, lot identification and the name and address of the manufacturer or packer may be 
replaced by an identification mark provided that such a m ark is clearly identifiable with the accompanying 
documents. 
 
8.2.5  Date marking:  
 
      i)  Date of manufacture  
 
       ii) Expiry date;  
 
      ii)   Storage instructions and / or conditions  
  
 
8.2.6      Name and address of manufacturer  
 
8.2.7     Net contents  
 
                                                 
  
6   KEBS 201 8 — All rights reserved   
8.2.8  Lot identification  
 
8.2.9    List of Ingredients in descending order of proportion;  
 
 
 
9 Methods of Analysis and Sampling  
 
The products covered by the provisions of this standard shall be tested using appro priate 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 recognized methods