© KEBS 2018 — All ri ghts reserved     1  
KENYA STANDARD      DKS 28-5:2018 
ICS 67.100.30 
 
 
  
 
  
  
   
  
  
Cheese — Specification 
 
Part 5:  
Cottage 
 
 
  
 
 
 
 
 
 
 
  
© K E B S  2 0 1 8          T h i r d  E d i t i o n  2 0 1 8  
 
  
 
  DKS 28-5:2018 
 
                 ©  K E B S  2 018 — All rights reserved 2 
  
 
 
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 
 
In order to keep abreast of progress in industry, Kenya Standar ds shall be regularly reviewed. Suggestions 
for improvements to published standards, addressed to the Manag ing Director, 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, copyrig ht 
subsists in all Kenya Standards and 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 w riting 
from the Managing Director. DKS 28-5: 2018 
 
©  K E B S  2 0 1 8  —  A l l  r i g h t s  r e s e r v e d           3
  
  
 
 
 
 
  
 
 
 
 
KENYA STANDARD        KS 28-5: 2018 
ICS 67.100.30 
 
 
 
 
 
  
 
 
 
   
Cheese — Specification 
 
Part 5: 
 
Cottage  
 
  
 
 
 
  
 
KENYA BUREAU OF STANDARDS (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   
 
 DKS 28-5:2018 
 
                 ©  K E B S  2 018 — All rights reserved 4Coast Region    Lake Region         R i f t  V a l l e y  R e g i o n  
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         
 
 
 
 
 
    
Foreword 
 
This Kenya Standard was prepared by the Milk and Milk Products Technical Committee under the guidance 
of the Standards Projects Committee, and it is in accordance wi th the procedures of the Kenya Bureau of 
Standards. 
 
Cheese is the ripened or unripened soft, semi-hard, hard, or ex tra-hard product, which may be coated, and in 
which the whey protein/casein ra tio does not exceed that of mil k, obtained by:  
(a) coagulating wholly or partly the protein of milk, skimmed m ilk, partly skimmed milk, cream, whey cream or 
buttermilk, or any combination of these materials, through the action of rennet or other suitable coagulating 
agents, and by partially draini ng the whey resulting from the c oagulation, while respecting the principle that 
cheese-making results in a conce ntration of milk protein (in pa rticular, the casein portion), and that 
consequently, the protein cont ent of the cheese will be distinc tly higher than the protein level of the blend of 
the above milk materials from which the cheese was made; and/or   
(b) processing techniques involving coagulation of the protein of milk and/or products obtained from milk 
which give an end-product with similar physical, chemical and o rganoleptic characteristics as the product 
defined under (a). 
 
There are various types of cheese that are produced and markete d worldwide. This Part 5 of this Kenya 
Standard specifies the requirements for the type of hard cheese  being marketed in Kenya as cottage cheese. 
 
In the preparation of this standard useful information was deri ved from members of the technical committee, 
Codex standard for Cottage cheese (CODEX STAN 273-1968) and loc al manufacturers 
 
 
  
 
  
 
  
 
  
 
  
 
  
 
  DKS 28-5: 2018 
 
©  K E B S  2 0 1 8  —  A l l  r i g h t s  r e s e r v e d           5
  
  
 
  
 
  
 
 
KENYA STANDARD                    
DKS 28-5: 2018 
 
 
Cheese — Specification  
 
Part 5:   
Cottage cheese  
1 Scope 
 
The Kenya Standard prescribes the requirements for cottage chee se for direct human consumption or for 
further processing. 
 
2 Normative references 
 The following referenced documents are indispensable for the ap plication of this Kenya Standard. For dated 
references, only the edition cited applies. For undated referen ces, the latest edition of the referenced 
document (including any amendments) applies. 
 
KS 28-1:2009, Cheese — Specification 
 Part 1: General requirements 
 KS 2787, Group Standard for Unripened Cheeses Including Fresh C heeses 
 
KS EAS 69, Pasteurized milk- Specification  
KS 35, creams and prepared creams  
 KS EAS 38, Labelling of pre-packaged foods  
 
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 1735, Cheese and processed cheese products 
 Determination of fat content  Gravimetric 
method (Reference method) 
 
KS ISO 3433, Cheese  Determination of fat content  Van Gulik method  
 
KS ISO 5534, Cheese and processed cheese  Determination of the total solids content (Reference 
method) 
 
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 co ntent -- Spectrometric method (Reference 
method) DKS 28-5:2018 
 
                 ©  K E B S  2 018 — All rights reserved 6 
KS ISO/TS 6733; Milk and milk products -- Determination of lead  content -- Graphite furnace atomic 
absorption spectrometric method  
KS ISO 11866-2:2007; Milk and milk products-Enumeration of pres umptive escherichia coli - Part 2: Colony-
count technique at 44 °C using membrane 
 
KS ISO 6579:2002 Microbiology of fo od and animal feeding stuffs  - Horizontal method for the detection of 
Salmonella spp 
 
KS ISO 11866-2, Milk and milk products-Enumeration of presumptive escherichia coli - Part 2: Colony-count 
technique at 44 °C using membrane  
KS ISO/TS 11869:2012; Fermented m ilks -- Determination of titra table acidity -- Pot entiometric method 
 KS ISO 14501:2007 Milk and milk powder - Determination of aflatoxin M content - Clean-up by 
immunoaffinity chromatography and determination by high-performance liquid chromatography 
 
KS ISO 16649-1:2001; Microbiology of food and animal feeding st uffs -- 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-glucuro nide 
 KS ISO 4833-1:2013; Microbiology of the food chain -- Horizonta l method for the enumeration of 
microorganisms -- Part 1: Colony count at 30 degrees C by the p our plate technique 
 
KS ISO 5738:2004 (IDF 76:2004); Milk and milk products -- Deter mination of copper content -- Photometric 
method (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 stu ffs -- Horizontal method for the 
enumeration of coagulase-positive staphylococci (Staphylococcus  aureus and other species) -- Part 1: 
Technique using Baird-Parker agar medium  KS ISO 8968-1:2014 (IDF 20-1:2014); Milk and milk products -- D etermination of nitrogen content -- Part 1: 
Kjeldahl principle and crude protein calculation 
 AOAC 942.17, Arsenic in foods Molybdenum blue method 
 AOAC 999.10, Lead, Cadmium,Copper, Iron, and Zinc in foods, 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 chromat ographic method 
 
AOAC 980.21, organochlorine and organophosphorous pesticide residues in milk and milk products 
 
KS ISO 3890-1:2009 (IDF 75-1:2009); Milk and milk pr oducts -- Determination of residues of organochlorine 
compounds (pesticides) -- Part 1: General considerations and extraction methods 
 
KS ISO 3890-2:2009 (IDF 75-2:2009); Milk and milk pr oducts -- Determination of residues of organochlorine 
compounds (pesticides) -- Part 2: Test methods for crude extract purification and confirmation  
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3 Product Description 
 Cottage Cheese is a soft, rindless, unripened cheese in conform ity with the General Standard for Cheese 
(KS 28-1)) and the Standard for Unripened Cheese Including Fres h Cheese (KS 2787). The body has a near 
white colour and a granular texture consisting of discrete indi vidual soft curd granules of relatively uniform 
size, from approximately 3–12 mm depending on whether small or large type of curd is desired, and possibly 
covered with a creamy mixture. 
 
 
4 Essential composition and quality factors 
 
4.1 Raw materials 
 
Milk and/or products obtained from milk complying with relevant  Kenya standard 
 
4.2 Permitted ingredients 
 
a) Starter cultures of harmless lactic acid and/ or flavour pro ducing bacteria and cultures of other 
harmless micro-organisms;  
b) Rennet or other safe and suitable coagulating enzymes;  
c) Gelatin and starches: These substances can be used in the sa me function as stabilizers, provided 
they are added only in amounts functionally necessary as govern ed by Good Manufacturing Practice 
taking into account any use of the stabilizers/thickeners liste d in section 4;  
d) Sodium chloride and potassium chloride as a salt substitute;  complying with KS CODEX STAN 150 
e) Calcium chloride in an amount not more than 0.02 percent (ca lculated as anhydrous calcium 
chloride) of the weight of the d airy ingredients, used as a coa gulation aid 
f) Potable water; complying with KS EAS 12 g) Safe and suitable processing aids.  
   4.3  
 
Table 1 ▬ Compositional requirements for Cottage cheeses  
 
 
Milk constituent: Minimum content  
(m/m): Maximum content 
(m/m): Reference 
level(m/m): METHOD OF 
TEST 
Milkfat in dry matter 0% Not restricted 4–5%  
     
Fat free dry matter:  18%  Restricted by the MFFB   
Salt %, max  - 3%  
 
Compositional modifications beyond the minimum and maximum spec ified above for fat free dry matter are 
not considered to be in compliance with KS 28-1.  
 
 
 
5 FOOD ADDITIVES 
 DKS 28-5:2018 
 
                 ©  K E B S  2 018 — All rights reserved 8Only those additives classes indicated as justified in the tabl e below may be used for the product categories 
specified. Within each additive class, and where permitted acco rding to the table, only those food additives 
listed below may be used and only within the functions and limi ts specified. 
.  
                    
Table 2 
 
 Justified use:
Additive functional class:  Cheese mass a Surface/rind treatment 
Colours:    
Bleaching agents:    
Acids:  X  
Acidity regulators:  X  
Stabilizers:  Xa  
Thickeners:    
Emulsifiers:    
Antioxidants:    
Preservatives:  X  
Foaming agents:    
Anti-caking agents:    
 
a Cheese mass includes creaming mixture  
 b Stabilizers including modified starches may be used in compli ance with the definition of milk 
products and only to the extent they are functionally necessary , taking into account any use of 
gelatine and starches as provided for in 4.2.   
 
X The use of additives belonging  to the class is technologicall y justified. 
 
NOTE the dash  Means the use of additives belonging to the class is not techn ologically 
justified.
 
  
  
 
  Table 3 
 
 
INS No.  Name of additive  Maximum level 
Preservatives  
200  Sorbic acid  1000 mg/kg singly or in combination as 
sorbic acid  201  Sodium sorbate  
202  Potassium sorbate  
203  Calcium sorbate  
234  Nisin  12.5 mg/kg  
280  Propionic acid  Limited by GMP  
281  Sodium propionate  
282  Calcium propionate  
283  Potassium propionate  
 Natamycin  
Acidity regulators 
170(i)  Calcium carbonate  Limited by GMP  
261(i)  Potassium acetate  Limited by GMP  DKS 28-5: 2018 
 
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 INS No.  Name of additive  Maximum level 
261(ii)  Potassium diacetate  Limited by GMP  
262(i)  Sodium acetate  Limited by GMP  
263  Calcium acetate  Limited by GMP  
325  Sodium lactate  Limited by GMP  
326  Potassium lactate  Limited by GMP  
327  Calcium lactate  Limited by GMP  
350(i)  Sodium hydrogen malate  Limited by GMP  
350(ii)  Sodium malate  Limited by GMP  
351(i)  Potassium hydrogen malate  Limited by GMP  
351(ii)  Potassium malate  Limited by GMP  
352(ii)  Calcium malate  Limited by GMP  
500(i)  Sodium carbonate  Limited by GMP  
500(ii)  Sodium hydrogen carbonate  Limited by GMP  
500(iii)  Sodium sesquicarbonate  Limited by GMP  
501(i)  Potassium carbonate  Limited by GMP  
501(ii)  Potassium hydrogen carbonate  Limited by GMP  
504(i)  Magnesium carbonate  Limited by GMP  
504(ii)  Magnesium hydrogen carbonate  Limited by GMP  
575  Glucono-delta-lactone  Limited by GMP  
577  Potassium gluconate  Limited by GMP  
578  Calcium gluconate  Limited by GMP  
Acids  
260  Acetic acid  Limited by GMP  
270  Lactic acid (L-, D- and DL-)  Limited by GMP  
296  Malic acid (DL-)  Limited by GMP  
330  Citric acid  Limited by GMP  
338  Orthophosphoric acid  880 mg/kg as phosphorus  
507  Hydrochloric acid  Limited by GMP  
Stabilizers  
331(i)  Sodium dihydrogen citrate  Limited by GMP  
332(i)  Potassium dihydrogen citrate  Limited by GMP  
333  Calcium citrates  Limited by GMP  
339(i)  Monosodium orthophosphate  1300 mg/kg, singly or in com bination, 
expressed as phosphorus  
339(ii)  Disodium orthophosphate  
339(iii)  Trisodium orthophosphate  
340(i)  Monopotassium orthophosphate  
340(ii)  Dipotassium orthophosphate  
340(iii)  Tripotassium orthophosphate  
341(i)  Monocalcium orthophosphate  
341(ii)  Dicalcium orthophosphate  
341(iii)  Tricalcium orthophosphate  
342(i)  Monoammonium orthophosphate  
342(ii)  Diammonium orthophosphate  
343(ii)  Dimagnesium orthophosphate  
343(iii)  Trimagnesium orthophosphate  DKS 28-5:2018 
 
                 ©  K E B S  2 018 — All rights reserved 10 INS No.  Name of additive  Maximum level 
450(i)  Disodium diphosphate  
450(iii)  Tetrasodium diphosphate  
450(v)  Tetrapotassium diphosphate  
450(vi)  Dicalcium diphosphate  
451(i)  Pentasodium triphosphate  
451(ii)  Pentapotassium triphosphate  
452(i)  Sodium polyphosphate  
452(ii)  Potassium polyphosphate  
452(iv)  Calcium polyphosphate  
452(v)  Ammonium polyphosphate  
400  Alginic acid  Limited by GMP  
401  Sodium alginate  Limited by GMP  
402  Potassium alginate  Limited by GMP  
403  Ammonium alginate  Limited by GMP  
404  Calcium alginate  Limited by GMP  
405  Propylene glycol alginate  5000 mg/kg  
406  Agar  Limited by GMP  
407  Carrageenan and its Na, K, NH4, Ca 
and Mg salts (includes Furcelleran)  Limited by GMP  
407a  Processed Euchema seaweed PES  Limited by GMP  
410  Carob bean gum  Limited by GMP  
412  Guar gum  Limited by GMP  
413  Tragacanth gum  Limited by GMP  
415  Xanthan gum  Limited by GMP  
416  Karaya gum  Limited by GMP  
417  Tara gum  Limited by GMP  
440  Pectins  Limited by GMP  
466  Sodium carboxymethyl cellulose  Limited by GMP  
Stabilizers (modified starches)  
1400  Dextrins, roasted Starch  Limited by GMP  
1401  Acid-treated Starch  Limited by GMP  
1402  Alkaline-treated starch  Limited by GMP  
1403  Bleached starch  Limited by GMP  
1404  Oxidized starch  Limited by GMP  
1405  Starches, enzyme-treated  Limited by GMP  
1410  Monostarch phosphate  Limited by GMP  
1412  Distarch phosphate  Limited by GMP  
1413  Phosphated distarch phosphate  Limited by GMP  
1414  Acetylated distarch phosphate  Limited by GMP  
1420  Starch Acetate  Limited by GMP  
1422  Acetylated distarch adipate  Limited by GMP  
1440  Hydroxypropyl starch  Limited by GMP  
1442  Hydroxypropyl distarch phosphate  Limited by GMP  
 
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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 KS 1552 and  other relevant Kenya standards and 
regulations. The products should comply with any microbiologica l criteria established in accordance with KS 
CAC/GL 21  
6.2   The products shall comply with any microbiological criteria es tablished in accordance with Table 4 
below. 
 
 Table 4 ▬ Microbiological re quirements for cottage cheese 
S/N Quality Requirements
Cfu/g Test method 
 Total viable 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 100 cfu/g KS  ISO 4832 
 Mould, max 100 cfu/g KS ISO 6611 
 Yeast, max 10  cfu/g KS ISO 6611 
 
 
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 Cottage chee se 
 
 
SL No  Heavy metal  MRL 
              (Max.)   
Test method  
i).  Arsenic (AS)  
                0.1 mg/kg  
  AOAC 942.17  DKS 28-5:2018 
 
                 ©  K E B S  2 018 — All rights reserved 12 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 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 Cottage cheese  
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 
 
Cottage cheese shall not have more than have 0.5 µg/kg aflatoxi n 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 
 
Cottage cheese shall not have more than 10.0 ppb total antibiot ic as (beta lactam) content when tested 
according to AOAC 962.16, Beta- lactam Antibiotics in milk 
 
 DKS 28-5: 2018 
 
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 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:  
 
8.2.1 Name of the food 
 
The name Cottage Cheese may be applied in accordance with KS EA S 38, provided that the product is in 
conformity with this Standard. Where customary in the country o f retail sale, alternative spelling may be 
used. The name may be translated into other languages so that t he consumer in the country of retail sale will 
not be mislead  
The use of the name 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 stand ard, the naming provisions of KS 28-1 apply.  
 
The designation of products in which the fat content is below o r above the reference range specified in 
section 3.3 of this Standard shall be accompanied by an appropr iate qualification describing the modification 
made or the fat content (expressed as fat in dry matter or as p ercentage by mass whichever is acceptable in 
the country of retail sale), either as part of the name or in a  prominent position in the same field of vision.  
 
Suitable qualifiers include nutritional claims in accordance wi th the Guideline for the Use of Nutritional Claims 
(KS CAC/GL 23). In addition the appropriate characterizing term s describing the nature or style of the 
product may accompany the name of the food. Such terms include “dry curd” or “creamed” 
 
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 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. 
 
8.2.3 Declaration of milk fat content 
 
 
The milk fat content shall be declared in a manner found accept able 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 n umber of servings is stated.  
  
8.2.4 Labelling of non-retail containers 
 
Information specified in Clause 8.2 of this Standard and provis ions of KS EAS 38 and, if necessary, storage 
instructions, shall be given either on the container or in acco mpanying documents, except that the name of 
the product, lot identification, and the name of the manufactur er or packer shall appear on the container, and 
in the absence of such a container, on the product itself. Howe ver, lot identification and the name and 
address may be replaced by an identification mark, provided tha t such mark is clearly identifiable with the 
accompanying documents.   
8.2.5 Date marking: 
                                                     
3) For instance, repackaging, cutting, slicing, shredding and g rating are not regarded as substantial transformation. 
 DKS 28-5:2018 
 
                 ©  K E B S  2 018 — All rights reserved 14  
      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 
 
8.2.8  Storage conditions 
 
 
8.2.9  Lot identification 
 
 
 
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 
  
 
   
 
  
 
  
 
  
 
  
 
  
 
  
 
 
  
 
  
 
  
 
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