KENYA STANDARD      DKS 941: 2018 
ICS 67.100.10  
  
 
 
  
 
  
 
 
  
 
  
 
  
Fermented (cultured) milks — Specification 
 
 
  
 
    
 
  
 
  
 
  
 
  
 
  
 
 © KEBS 2018                    Second Edition 2018 
 
 DKS 941: 2018 
 
ii   KEBS 2018 — All rights reserved TECHNICAL COMMITTEE REPRESENTATION 
 
The following organizations were represented on the Technical C ommittee:  
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 Techn ology 
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 
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© Kenya Bureau of Standards, 2018  
  
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 KENYA STANDARD          DKS 941: 2018 
ICS 67.100.10  
KEBS 2018 — All rights reserved    iii  
 
 
  
 
  
 
 
  
 
  
Fermented (cultured) milks — Specification 
 
 
  
 
  
 
    
 
  
 
  
 
  
 
  
 
  
KENYA BUREAU OF S TANDARDS (KEBS) 
 
Head Office: P.O. Box 54974, Nairobi-00200, Tel.: (+254  020) 605490, 602350 , Fax: (+254 020)  604031 
E-Mail: info@kebs.org,  Web:http://www.kebs.org  
 
Coast Region    Lake Region         Rift Valley Region  
P.O. Box 99376, Mombasa-80100  P.O. Box 2949, Kisumu-40100       P.O. Box 2138, Nakuru-20100 
Tel.: (+254  041) 229563, 230939/40 Tel.: (+254 057) 23549, 223 96       Tel.: (+254 051) 210553, 210555  
Fax: (+254  041) 229448   Fax: (+254 057) 21814 
 DKS 941: 2018 
 
iv   KEBS 2018 — 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 acco rdance with the procedures 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 
constitute a very important part of the dairy industry and trad itionally have been reputed to have beneficial 
effects on health.  In Kenya these products have gained popular ity and their production is rising steeply due 
to increased demand. 
 
This standard stipulates quality parameters, compositional, mic robiological limits, labelling requirements, 
organoleptic properties and food additives amongst other requir ements on the various types of fermented 
milk  
The standard also covers traditionally fermented milk known 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 Kenyan 
market.  
  
 During the preparation of this standard, reference was made to  the following documents: 
 
 CODEX STAN 243-2003, Standa rd for fermented milks  
 
Acknowledgement is hereby made for the assistance received from  these sources. 
 
   
 
 
Fermented (cultured)  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 proc essing in conformity with the definitions in 
Section 3 of this Standard. 
 This standard shall not apply to yoghurt. The requirements for yoghurt are specified in KS EAS 33. 
 
 
2 Normative references 
 The following referenced documents are indispensable in the app lication of this document. For dated 
references, only the edition applies. For undated references, t he 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 — Determination 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 method). 
 
KS ISO 8968-1), Milk and milk products -- Determination of nitr ogen 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 cultu res -- 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 from products obtained from milk with or without c ompositional modification as limited by 
the provision in Section 3.3, by the action of suitable microor ganisms and resulting in reduction of pH with 
or without coagulation (iso-electric precipitation). These star ter microorganisms shall be viable, active and 
abundant in the product to the d ate of minimum durability. If t he product is heat-treated after fermentation 
the requirement for viable mic roorganisms does not apply.  
 
Certain Fermented Milks are characterized 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: 2018 
 
4 KEBS 2018 — All ri ghts reservedlactose-fermenting yeasts (Saccharomyces 
unisporus, Saccharomyces cerevisiae and 
Saccharomyces exiguu s).  
Kumys:  Lactobacillus delbrueckii subsp. bulgaricus 
and Kluyveromyces marxianus.  
 
Other microorganisms than those constituting the specific start er 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 minimum 5.6%. Concentrated Fe rmented 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 ( C O D E X  S T A N  2 0 6 - 1 9 9 9 )  w h i c h  c o n t a i n  a  
maximum of 50% (m/m) of non-dairy ingredients (such as nutritiv e and non-nutritive sweeteners, 
fruits and vegetables as well as juices, purees, pulps, prepara tions and preserves derived 
therefrom, cereals, 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 in 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 w ith or without the addition of 
other ingredients such as whey, other non-dairy ingredients, an d 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 spe cified in Section 3;  
• Other suitable and harmless microorganisms ( in products covered by Section 2.4 );  
• Sodium chloride;  • Non-dairy ingredients as listed in Section 3.3 (Flavoured Fer mented 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 permi tted 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 Manufacturing 
Practice, taking into account any use of the stabilizers/thicke ners listed in section 5. These substances 
may be added either before or after adding the non-dairy ingred ients. 
 
4.3 Optional additions  
 
4.3.1  
The plain fermented milks shall comply with Table 1 (Item v)) a nd 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, dext rose, 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  t r e e  ‘ sinetwet ’ and other harmless natural flavouring 
foods 
 
 
 
4.4 Composition 
 
Fermented milks shall comply wit h the compositional requirement s 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%  M i l k  f a t  ( %  
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 nit rogen determined.  
 (b) Applies where a content claim is made in the labelling that  refers to the presence of a specific microorganism 
(other than those specified in section 2.1 for the product conc erned) that has been added as a supplement to the 
specific starter culture.  
 
3.3.1  Mursik  milk shall comply with all the requirements for fermented milk  v) in Table 1. 
 
3.3.2  Mursik  milk shall comply with all ch emical 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 mini mum durability. This requiremen t 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 to “the dat e of minimum durability” after t he product has been stored under the 
storage conditions specified in the labeling.  DKS 941: 2018 
 
6 KEBS 2018 — All ri ghts reserved 
3.4 Essential manufacturing characteristics 
 
Whey removal after fermentation is not permitted in the manufac ture of fermented milks, 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 b e used for the product categories 
specified. Within each additive class, and where permitted acco rding to the table, only those individual 
additives listed may be used and only within the limits specifi ed 
 In accordance with Section 4.1 of the Preamble to the General Standard for Food Additives (CODEX 
STAN 192-1995), additional additives may be present in the flav oured fermented milks and drinks based 
on fermented milk as a result of carry-over from non-dairy ingr edients.  
 
 
 
Additive class   Fermen tedMilksa nd Drinksbasedon       Fermen ted Milks HeatTreated After Fermentation and  
Fermented Milk                             Drinks based on 
Fermented Milk Heat Treated After  
Fermentation  
Acidity regulators:                                     –                                      X                                          
X                                               X 
 Carbonating agents:                                X(b)                                    X(b)                                                   
X(b)                                                         X (b)  
Colours:                                                     –                                      X                                           
–                                               X  
Emulsifiers:                                               –                                      X                                           
–                                               X  
Flavour enhancers:                                   –                                      X                                           
–                                               X 
 
Packaging gases:                                      –                                      X                                          
X                                               X  
Preservatives:                                           –                                      –                                           
–                                               X  
Stabilizers:                                               X (a)                                        X                                          
X                                             X  
Sweeteners:                                              –                                         X                                           
–                                               X  
Thickeners:                                              X(a)                                         X                                          X                                             X  
 
(a) Use is restricted to reconstitution and recombination and if pe rmitted by national 
legislation in the country of sale to the final consumer. (b) Use of carbonating agents is technologically justified in Drink s 
based on Fermented Milk only. 
X The use of additives belonging to the class is technologicall y 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 p reservatives listed in Table 3 of 
the General Standard for Food Additives (CODEX STAN 192-1995) are acceptable for use in 
fermented milk products categories as specified in the table ab ove. 
     
 
INS No.                      Name of Food Additive                Maximum Level
Acidity regulators  
334 Tartaric acid L (+)-2 000 mg/kg as tartaric acid 335(i) Monosodium tart rateDKS 941: 2018 
 
4 KEBS 2018 — All ri ghts reserved 
   
INS No.  Name of Food  Additive      Maximum Level  
335(ii) Sodium L (+)-tartrate  
336(i) M o n o potassium tartrate
336(ii) D i potassium tartrate
337 Potassium sodium L (+)-
355 Adi pic acid
 
1 500 mg/kg as adipic acid 356 Sodium adi pate
357 Potassium adi pate
359 Ammonium adi pate 
Carbonatin g agents 
290 Carbon dio xide GMP 
Colours  
100(i) C u rcumin 100 m g/kg
101(i) R i b o flavin,synthetic  
300 mg/kg 101(ii) R i b o flavin 5’- phosphate,
102 Tart razine
104 Quinoline yellow 150 m g/kg
110 Sunset yellow FCF 300 m g/kg
120 Carmines  
150 mg/kg 122 Azo rubine (Carmoisine )
124 Ponceau 4R (Cochineal red
129 Allura red AC 300 m g/kg
132 Indi gotine 100 m g/kg
133 Brilliant blue FCF 150 m g/kg
141(i) C h l o r o phylls,copper  
500 mg/kg 141(ii) Chlorophylls, copper 
comp lexessodium a nd
143 Fast green FCF 100 m g/kg
150b Caramel II –sulphite 150 m g/kg
150c Caramel III –ammonia 2 000 m g/kg
150d Caramel IV –sulphite 2 000 m g/kg
151 Brilliant black (Black PN ) 150 m g/kg
155 Brown HT 150 m g/kg
160a (i) Carotene ,beta-,synthetic 
 
100 mg/kg 160e Carotenal ,beta-apo-8’-
160f Carotenic acid, methyl or 
ethyl ester beta apo8’
160a (iii) Carotenes ,beta-,
160a (ii) Carotenes ,beta-, 600 m g/kg
160b (i) Annatto e xtract,bixin- 20 m g/kgas bi xin
160b (ii) Annatto e xtract,norbi xin- 20 m g/kgas norbi xin 
160d L ycopenes 30 m g/kgaspurelycopene 
161b (i) Lutein from Tagetes erecta 150 m g/kg
161h (i) Zeaxanthin ,synthetic 150 m g/kg
163(ii) G r a pe skin e xtract
 
100 mg/kg 172(i) I r o n  o xide,black
172(ii) I r o n  o xide,red
172(iii) I r o n  o xide,yellow 
Emulsifiers  5                                                                                                                      Codex S tanda rd 243-200 3 
 
 
 
 
 
 
INS No.  Name of Food  Additive       Maximum Level
432 Polyoxyethylene(20) sorbitan mono laurate 
 
 
3 000 mg/kg 433 Pol yoxyethylene (20)
434 Polyoxyethylene(20) sorbitan monopa lmitate
435 Polyoxyethylene 
(20)sorbitan
436 Pol yoxyethylene (20)
472e Diacetyltartaric and fatty 
acidesters of glycerol10 000 mg/kg 
473 Suc rose esters o ffatty 5 000 m g/kg
474 Suc roglycerides 5 000 m g/kg
475 Pol yglycerol esters of fatt y 2 000 m g/kg
477 Pro pylene glycol esters of 5 000 m g/kg
481(i) Sodium stearo yll a c tylate 10 000 m g/kg
482(i) Calcium stearo yll a c tylate 10 000 m g/kg
491 Sorbitan monostearate 
 
5 000 mg/kg 492 Sorbitan tristearate
493 Sorbitan monolaurate
494 Sorbitan monooleate
495 Sorbitan mono palmitate
900a Polydimethylsiloxane 50 mg/kg 
 
Flavour enhancers  
580 Magnesium gluconate  
 
 
  
 
 
 
 
  
 
 
 
GMP 620 Glutamic acid, (L+)- 
621 Monosodium L-glutamate 
622 Monopotassium L-
623 Calcium di-L-glutamate 
624 Monoammonium L-
625 Magnesium di-L-glutamate
626 Guanylic acid, 5’- 
627 Disodium 5’-guanylate- 
628 Dipotassium 5’-guanylate- 
629 Calcium 5’-guanylate 
630 Inosinic acid, 5’- 
631 Disodium 5’-inosinate 
632 Dipotassium 5’-inosinate 
633 Calcium 5’-inosinate 
634 Calcium 5’-ribonucleotides-
635 Disodium 5’-
636 Maltol 
637 Ethyl maltol 
 
Preser vatives 
200 Sorbic acid  
1 000 mg/kg as sorbic acid 
201 Sodium sorbate DKS 941: 2018 
 
6 KEBS 2018 — All ri ghts reserved 
 
 
 
  
INS No.  Name of Food  Additive       Maximum Level  
202 Potassium sorbate  
203 Calcium sorbate 
210 Benzoic acid  
 
300 mg/kg as benzoic acid 211 Sodium benzoate 
212 Potassium benzoate 
213 Calcium benzoate 
234 Nisin 500 mg/kg 
 
Stabilizers and Thickeners
170(i) Calcium carbonate GMP
331(iii) T risodium citrate GMP
338 Phos phoric acid 
 
  
 
     
 
  
 
 
 
 
  
1 000 mg/kg, singly or in combination, 
as phosphorus 339(i) Sodium dih ydrogen
339(ii) Disodium h ydrogen
339(iii) T risodium phosphate
340(i) Potassium dih ydrogen
340(ii) D i potassium h ydrogen
340(iii) T ripotassium phosphate
341(i) Monocalcium dih ydrogen
341(ii) C a l c i u m h ydrogen
341(iii) T ricalcium ortho phosphate
342(i) Ammonium dih ydrogen
342(ii) Diammonium h ydrogen
343(i) Monoma gnesium
343(ii) M a gnesium h ydrogen
343(iii) T rimagnesium phosphate
450(i) Disodium di phosphate
450(ii) T risodium di phosphate
450(iii) Tetrasodium di phosphate
450(v) T e t r a potassium
450(vi) Dicalcium di phosphate
450(vii) Calcium dih ydrogen
451(i) Pentasodium tri phosphate
451(ii) P e n t a potassium
452(i) Sodium polyphosphate
452(ii) Potassium polyphosphate
452(iii) Sodium calcium
452(iv) C a l c i u m polyphosphate
452(v) Ammonium polyphosphate
542 Bone phosphate
400 Al ginic acid 
 
 
GMP 401 Sodium al ginate
402 Potassium al ginate
403 Ammonium al ginate
404 Calcium al ginate
405 Pro pylene glycol al ginate
406 A gar 7                                                                                                                      Codex S tanda rd 243-200 3 
 
 
 
 
 
 
INS No. Name of Food  Additive      Maximum Level
407 Carra geenan  
407a Processed euchema
410 Carob bean gum
412 Gua r gum
413 Tra gacanth gum
414 Gum Arabic (Acacia gum)
415 Xanthan gum
416 Kara yagum
417 Tara gum
418 Gellan gum
425 Kon jac flour
440 Pectins
459 Cyclode xtrin,-beta 5mg/kg
460(i) M i c r o c r ystalline cellulose 
   
 
  
 
 
 
 
  
 
 
 
 
  
 
   
GMP 460(ii) Powdered cellulose
461 Meth yl cellulose
463 H ydroxypropyl cellulose
464 H ydroxypropylm e t h yl
465 Meth yl ethyl cellulose
466 Sodium carboxymethyl 
cellulose
467 Eth yl hydroxyethyl cellulose
468 Cross-linked sodium 
carboxymethyl cel lulose
469 Sodium carboxymethyl 
cellulose, enzymatically 
hdld(Clll470(i) Salts of myristic, palmitic 
and stearic acids with 
i li470(ii) Salts o foleic acid withcalcium, potassium and sodium
471 Mono- and di- glycerides of
472a Acetic and fatt y acid esters
472b Lactic and fatt y acid esters
472c Cit ric and fatt yacid esters
508 Potassium chloride
509 Calcium chlo ride
511 Ma gnesium chlo ride
1200 Pol ydextrose
1400 De xtrins,roasted sta rch
1401 Acid treated sta rch
1402 Alkaline treated sta rch
1403 Bleached starch
1404 O xidized sta rch
1405 Starches ,enzyme treated
1410 Mono sta rchphosphate
1412 Distarch phosphate
1413 Phos phated dista rch
1414 Acet ylated distarch
1420 Starch acetate 
 KENYA STANDARD        KS 941: 2018 
 
 
KEBS 2018 — All rights reserved    1  
 
    
INS No. Name of Food Additive               Maximum level 
1422 Acet ylated distarch adi pate 
1440 H ydroxypropyls t arch
1442 Hydroxypropyl distarch 
1450 Starch sodium octenyl 
1451 Acetylated oxidized starch 
 
Sweeteners (a)
420 Sorbitol GMP 
421 Mannitol GMP 
950 Acesulfame potassium 350 mg/kg 
951 Aspartame 1 000 mg/kg 
952 Cyclamates 250 mg/kg 
953 Isomalt (Hydrogenated GMP 
954 Saccharin 100 mg/kg 
955 Sucralose 400 mg/kg 
956 Alitame 100 mg/kg 
961 Neotame 100 mg/kg 
962 Aspartame-acesulfame salt 350 mg/kg on an acesulfame potassi um
964 Polyglycitol syrup  
 
 
GMP 965 Maltitols 
966 Lactitol 
967 Xylitol 
968 Erythritol 
 
(a) The use of sweeteners is limited to milk-and milk derivative-ba sed 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 Gene ral Principles of Food Hygiene (CAC/RCP 
1-1969), the Code of Hygienic Practice for Milk and Milk Produc ts (KS 1552) and oth er relevant Codex texts 
such as Codes of Hygienic Practice and Codes of Practice. The p roducts should comply with any 
microbiological criteria established in accordance with the Pri nciples for the Establishment and Application of 
Microbiological Criteria for Foods (KS CAC/GL 21-1997). 
. 
  
2   KEBS 2018 — All rights reserved 6.2   The products shall comply with any microbiological criteria es tablished 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 ISO 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 micr obiological requirements in tab le 3 
 
 
7.1  Contaminants  
 
The products covered by this Standard shall comply with the Max imum 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 thi s 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 fo r 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 max imum limits in Table 5 
  
 Table 5 — Limits for heavy metal contaminants for fermented milks 
 
 
 
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).  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 Alim entarius 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 aflatox in M1 content when tested according to KS 
ISO 14501:2007/ AOAC 980.21, Aflatoxin M1 in milk and cheese- t hin layer chromatographic method 
 
 
7.4      Antibiotics 
 
Fermented milks shall not have more than 10.0 ppb total antibio tic as (beta lactam) content when tested 
according to AOAC 962.16, Beta- lactam Antibiotics in milk 
 
  
4   KEBS 2018 — All rights reserved 8        PACKAGING AND LABELLING 
 
 
8.1           Packaging 
 
The product shall 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 Stan dard for the Use of Dairy Terms (KS CODEX 
STAN 206-1999), the following specific provisions shall 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’, Acidophilus Milk, Kefir, 
Kumys, Stragisto, Labneh, Ymer and Ylette, provided that the pr oduct 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 qu alifier shall describe, in a way that is accurate 
and not misleading to the consumer, the nature of the change im parted to the yoghurt through the selection 
of the specific Lactobacilli in the culture for manufacturing  the product. Such change may i nclude a marked 
difference in the fermentation organisms, metabolites and/or se nsory properties of the product when 
compared to the product designated solely as “yoghurt”. Example s of qualifiers which describe differences in 
sensory properties include terms such as “mild” and “tangy”. Th e term “alternate culture yoghurt” shall not 
apply as a designation.  
 
The above specific terms may be used in connection with the ter m “frozen” provided (i) that the product 
submitted to freezing complies w ith the requirements in this St andard, (ii) that the specific starter cultures 
can be reactivated in reasonable numbers by thawing, and (iii) that the frozen product is named as such and 
is sold for direct consumption, only.   
Other fermented milks and concentrated fermented milks may be d esignated with other variety names as 
specified in the national legislation of the country in which t he product is sold, or names existing by common 
usage, provided that such designations do not create an erroneo us 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 thi s name, the products shall be 
named as permitted by national legislation in the country of re tail sale. In countries where no 
such legislation exists, or no other 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 d rinks 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  fermented 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 o f 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 i n 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 cl ose to the name of the product, 
the blank being filled in with the name of the artificial sweet eners.  
8.2.6      The names covered by this Standard may be used in the desi gnation, on the label, in commercial 
documents and advertising of other foods, provided that it is u sed as an ingredient and that the 
characteristics of the ingredient are maintained 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 i n 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 numerica l value in accordance with Section 7.1.2, such 
indication may constitute the fat  declaration, provided that th e 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 product undergoes subst antial transformation3) in a second country, 
the country in which the transformation is performed shall be c onsidered 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 Standard and Sections  4.1 to 4.8 of the General Standard for the 
Labelling of Prepackaged Foods (CODEX STAN 1-1985), and, if necessary, storage instructions, s hall 
be given either  on the container  or  in accompanying document s,  except that the name of the 
product, lot identification,  and the name and address  of  the   manufacturer  or packer shall appear on 
the container. However, lot identification and the name and add ress of the manufacturer or packer may be 
replaced by an identification mark provided that such a mark 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 2018 — 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 b e tested using appropriate standard methods 
declared in this standard. Other test may be performed as per t he methods given in the latest AOAC/ Codex/ 
ISO and other internationa lly recognized methods