KENYA STANDARD       DKS 2510:  2019 
ICS 67.100.10  
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Evaporated milks — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 © KEBS 201 9                    First Edition 201 9 
 
 DKS 2510:  2019 
 
ii   KEBS 201 9 — 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  
State Department of Livestock  
Government Chemist’s Department  
Egerton University — Department of Dairy and Food Science Technology  
Kenya Industrial Research and Development Institute (KIRDI)  
Sameer Agriculture and Liv estock (K) Limited  
New Kenya Cooperative Creameries (NKCC)  
National Public Health Labs  
Department of veterinary services  
Brookside Dairy Ltd.  
Eldoville Dairies Ltd.  
Githunguri Dairy  
Bio Food Products Ltd.  
Happy Cow Ltd.  
Kibidav Ltd  
Accelerating Agricultur e and Livestock Enterprises Ltd  
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 stand ards, addressed to the Managing Director, Kenya Bureau of Standards, 
are welcome.  
 
 
 
 
© Kenya Bureau of Standards, 2019 
  
Copyright. Users are reminded that by virtue of Section 25 of the Copyright Act, Cap. 12 of 2001 of  the Laws of Kenya, copyright 
subsi sts 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  writing 
from the Managing Director . 
 
 
 KENYA STANDARD        DKS  2510:  2019 
ICS 67.100.10  
KEBS 201 9 — All rights reserved     iii  
 
 
 
 
 
 
 
 
 
 
 
 
 
Evaporated  milks — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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  
 
Coast Region     Lake Region          Rift Valley Region  
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Fax :  (+254 041 ) 229448    Fax :  (+254 057) 21814  
 DKS 2510:  2019 
 
iv   KEBS 201 9 — All rights reserved  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  with the procedures of the Kenya Bureau of 
Standards.  
 
Evaporated  milks refer to milks with no added sugar and reduced water content through an evaporation 
process, after which the product is homogenized, canned and sterilized. This process gives it a uni que flavor 
and concentrated nutrients and calories, making the milk more calories laden and nutritious than the fresh 
milk.  It has significant advantages over fresh milk through its extended shelf life. It is used chiefly  for direct 
consumption or further  processing  
 
The development of this standard has been necessitated by the technological and market developments in 
the dairy sector. The standard intends to safeguard the interests of the stakeholders and guarantee 
enhanced safety of the consumers  
 
This s tandard gives quality parameters on the various types of evaporated  milks amongst other 
requirements.  
 
During the preparation of this standard reference was made to the following documents:  
 
CODEX STAN 281 -1971  Evaporated milks . 
 
Acknowledgement is hereby made for the assistance derived from the above sources.  
 
 
 
  
KENYA STANDARD         DKS 2510:  2019 
 
 
KEBS 201 9 — All rights reserved     1  
 
Evaporated  milks — Specification  
 
 
 
1 Scope  
 
This Kenya Standard specifies  the requirements  and methods of sampling and test  for Evaporated milks 
intended for direct consumption or further proc essing .  
 
2 Normative references   
 
The following 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.  
 
AOAC 986.15, Official method for Arsenic, Cadmium, Lead, Selenium and Zinc in human and pet foods  
AOAC 999.10, Official method for Lead, Cadmium, Zinc, Copper, and Iron in foods Atomic Absorption 
Spectrophotometry after microwave Dige stion  
KS CODEX STAN 192, Codex general standard for food additives  
KS CODEX STAN 193, Codex  general Standard for Contaminants and Toxins in Food and Feed  
KS CXS 206, General Standard for the Use of Dairy Terms  
KS CODEX STAN 212, Codex standard for sugars   
KS EAS 38, Labelling of prepackaged foods  
KS EAS 153 –Drinking (portable) water specification  
KS EAS 49, Milk powders and cream powder — Specification  
KS EAS 805, Use of Nutrition and health 
claims  
KS 1552 , Code of hygienic practice for milk and milk pro ducts  
KS ISO 707, Milk and milk products — Guidance on sampling  
KS ISO 1737, Evaporated milk and sweetened condensed milk — Determination of fat content — 
Gravimetric method (Reference method)  
KS ISO 4832, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
coliforms — Colony count technique  
KS ISO 4833 -1, Microbiology of the food chain — Horizontal method for the enumeration of microorganisms 
— Part 1: Colony count at 30 degrees C by the pour plate technique  
KS ISO 6579 -1, Microbiology of the food chain — Horizontal method for the detection, enumeration and 
serotyping of Salmonella — Part 1: Detection of Salmonella spp. KS ISO 6611, Milk and milk products — 
Enumeration of colony -forming units of yeasts and/or mould s — Colony -count technique at 25 degrees C  
KS ISO 6731, Milk, cream and evaporated milk — Determination of total solids content (Reference method)  
KS ISO 6888 -3, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
coagulase -positive staphylococci (Staphylococcus aureus and other species) — Part 3: Detection and MPN 
technique for low numbers  
KS ISO 7251, Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of presumptive  Escherichia coli — Most probable number technique  
KS ISO 8968 -1, Milk and milk products — Determination of nitrogen content — Part 1: Kjedahl principle and 
crude protein  
KS ISO 11866 -1, Milk and milk products — Enumeration of presumptive Escherichia col i — Part 1: Most 
probable number technique using 4 -methylumbelliferyl -Beta-D-glucuronide (MUG)  
KS ISO 14501, Milk and milk powder — Determination of aflatoxin M1 content — Clean -up by immunoaffinity 
chromatography and determination by high -performance liq uid chromatography  
 
 
3 PRODUCT DESCRIPTION   
2   KEBS 201 9 — All rights reserved   
Evaporated milks are milk products which can be obtained by the partial removal of water from milk by heat, 
or by any other process which leads to a product of the same composition and characteristics. The fat a nd/or 
protein content of the milk may have been adjusted, only to comply with the compositional requirements in 
Section 4 of this Standard, by the addition and/or withdrawal of milk constituents in such a way as not to alter 
the whey protein to casein rati o of the milk being adjusted.  
 
4        ESSENTIAL COMPOSITION AND QUALITY FACTORS  
 
4.1 Raw materials  
 
a) milk powders and cream powder complying with KS EAS 49 . 
 
b) The following milk products are allowed for protein adjustment purposes:  
i. Milk retentate : Milk retentate is the product obtained by concentrating milk protein by ultrafiltration of 
milk, partly skimmed milk, or skimmed milk;  
ii. Milk permeate: Milk permeate is the product obtained by removing milk proteins and milkfat from 
milk, partly skimmed m ilk, or skimmed milk by ultrafiltration; and  
iii. Lactose.  
 
4.2 Permitted ingredients  
  
– Potable water  
– Sodium chloride.  
 
4.3 General requirements  
 
Evaporated  milks shall meet the following general requirements:  
 
a) shall have characteristic colour of the pro duct  
b) shall have slightly viscous smooth uniform texture.  
c) Shall have characteristic, caramelized flavour.  
d) Shall be free from objectionable odours , flavou rs and foreign matter  
 
4.4 Specific requirements  
 
Evaporated  milks shall comply with specific requirem ents given in Table 1 when tested in accordance with 
the test methods specified therein.   
 
Table 1 — Specific requirements for Evaporated milk  
 
S/N Characteristic  
                                   Requirement  Test method   
Evaporated 
milk Evaporated 
skimmed 
milk Evaporated 
partly 
skimmed 
milk Evaporated 
high -fat 
milk 
i.  Minimum milkfat,  
%, m/m  
 7.5 1 1 - 7.5  
 15 ISO 1737  
ii.  Minimum milk solids,  
%, m/m  25 20 20 11.5 ISO 673 1  
iii.  Minimum milk 
protein in milk solids -
not-fat(a), %, m/m  34 34 34 34 ISO 89 68-1  
iv.  Moisture content  27 %  28 %  27 % - 28 %  27 % - 30 %  KS ISO 3727 -
1 
 
 
 
 DKS 2510:  2019 
KEBS 201 9 — All rights reserved     3 5 FOOD ADDITIVES  
 Only those food additives listed below may be used and only within the limits specified.  
 
 
INS no.  Name of additive  Maximum level  
Firming agents  
508 
509  
Potas sium chloride  
Calcium chloride  
  
2 000 mg/kg singly or 3 000 mg/kg 
in combination, expressed as 
anhydrous substances  
Stabilizers  
331 
332 
333  
Sodium citrates  
Potassium citrates  
Calcium citrates   
2 000 mg/kg singly or 3 000 mg/kg 
in combination, expressed  as 
anhydrous substances  
Acidity regulators  
170 
339  
340  
341  
450  
451  
452  
500  
501  
Calcium carbonates  
Sodium phosphates  
Potassium phosphates  
Calcium phosphates  
Diphosphates  
Triphosphates  
Polyphosphates  
Sodium carbonates  
Potassium carbonates   
2 000 g/kg singly or 3 000 g/kg in 
combination, expressed as 
anhydrous substances  
Thickener  
407   
Carrageenan   
150 mg/kg  
Emulsifier  
322   
Lecithins   
Limited by GMP  
 
 
 
 
 
6 HYGIENE  
 
6.1 Evaporated milks shall be produced and handled in accordance with  Code  of Hygienic Practice for Milk 
and Milk Products (KS 1552)   
 
6.2 Evaporated milks shall comply with microbiological limits given in Table 2 when tested in accordance with 
the test methods specified therein.  
 
Table 2 — Microbiological limits for Evapo rated milks  
 
S/N  Characteristic  Maximum limit  Test method  
 
i.  
 Total plate count, CFU/g  103  ISO 4833 -1  
 
ii.  
 Total coliform, CFU/g  10  ISO 4832  
 
iii.  
 Escherichia coli, per g  Absent  ISO 7251  
 
iv.  Staphylococcus aureus, 
g  Absent  ISO 6 888-3   
4   KEBS 201 9 — All rights reserved   
 
v.  
 Yeasts and moulds, 
CFU/g  10  ISO 6611  
 
vi.  
 Salmonella spp, per 25 g  Absent  ISO 6579 -1  
 
 
 
7 CONTAMINANTS  
7.1 Pesticide residues  
Evaporated  milks shall conform to maximum limits residues set by Codex Alimentarius Commission.  
7.2 Veteri nary drugs residues  
Evaporated  milks shall conform to maximum tolerable residue limits for antibiotics and other veterinary drugs 
set by Codex Alimentarius Commission.  
7.3 Heavy metals  
Evaporated milks shall comply with maximum limits given in Table 3 when  tested in accordance with the test 
methods specified therein.  
 
 
S/N  Heavy metals  Limit  
mg/kg  Test method  
 
i.  
 Iron (Fe)  0.2   
 
 
 
 
 
AOAC 999.10   
ii.  
 Copper (Cu)  0.05  
 
iii.  
 Lead (Pb)  0.02  
 
iv.  
 Cadmium (Cd)  0.02  
 
v.  
 Arsenic (As)  0.1  AOAC 986.15  
 
 
 
7.4 Mycotoxin  
When tested in accordance with ISO 14501 the level of Aflatoxin M1 shall not exceed 0.50 µg/kg.  
 
9 Packaging  
 
evaporated  milks shall be pack aged in food grade material that ensures product safety and integrity.  DKS 2510:  2019 
KEBS 201 9 — All rights reserved     5  
 
 
 
10 Labelling   
 
In addition to the provisions of the General Standard for the Labelling of Prepackaged Foods (KS EAS 38) 
and the General Standard for the Use of Dairy Terms (KS CXS 206 -1999), the following specific provisions 
apply  
: 
 
10.1 Name of the food  
 
The name of the food shall be:  
Evaporated milk  according to the composition specified 
in Section 4.4 in Table 1   
Evaporated skimmed milk  
Evaporated partly skimmed milk  
Evaporated high -fat milk  
 
Evaporated partly skimmed milk may be designated “evapora ted semi -skimmed milk” if the milkfat content is 
4.0–4.5% and the minimum milk solids is 24% m/m.  
 
10.2 Declaration of milkfat content  
 
If the consumer would be misled by the omission, the milkfat content shall be declared in a manner found 
acceptable in the country of sale to the final consumer, either (i) as a percentage by mass or volume, or (ii) in 
grams per serving as quantified in the label provided that the number of servings is stated.  
 
10.3 Declaration of milk protein  
If the consumer would be mi sled by the omission, the milk protein content shall be declared in a manner 
acceptable in the country of sale to the final consumer, either as (i) a percentage by mass or volume, or (ii) 
grams per serving as quantified in the label provided that the numbe r of servings is stated.  
 
10.4    Country of manufacture (origin)  
 
In the case of cheeses sold in the home market and designated by the name of cheese not originating in the 
producing country, the original cheese, or where not possible, the original pack o r prepared consumer pack 
shall be marked with 'the name, or other clear indication, of the producing country'.   
 
Other clear indication could include things such as a clear statement of the full address of the manufacturer 
or the name of a well -recognized  state, region or province of the producing country.  
 
10.5     The name and address of the manufacturer, packer, distributor, importer, exporter or vendor of the 
food shall be declared.  
 
10.6 Net contents  
 
The net contents shall be declared by weight or vo lume in either the metric ("Système International" units) or 
as required by the country in which the product is sold.  
 
10.7 List of Ingredients  
 
A complete list of ingredients shall be declared on the label in descending order of proportion.  
 
10.8      storage instructions or conditions for use  
 
 
10. 9      date of manufacture  
  
6   KEBS 201 9 — All rights reserved  10.10     Expiry date;  
 
10.11     batch code/number  
 
10.12     lot identification  
 
10.12     Declaration of irradiation status where applicable  
 
 
 
11     METHODS OF SAMPLING AND ANALY SIS 
 
11.1 Sampling shall be carried out in accordance with the latest version of KS ISO 707"Milk and Milk 
products - Guidance on sampling" and in KS ISO 55381: Milk and milk products - Sampling - Inspection by 
attributes.  
 
 
11.2 Analysis for cheese shall be carried out in accordance to appropriate standard methods declared in 
this standard. Other test may be performed as per the methods given in the latest AOAC/ Codex/ ISO and 
other internationally recognized methods  DKS 2510:  2019 
KEBS 201 9 — All rights reserved     7