KENYA STANDARD              DKS 2683 :2019 
ICS 67.100.3 0 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Brie cheese  — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
© KEBS 20 19          second Edition  2019  DKS 2683 :2019 
 
 
                             KEBS 201 9 — All rights reserved  ii TECHNICAL COMMITTEE REPRESENTATION  
 
The following organizations were represented on the Tec hnical Committee:  
Kenya Dairy Board  
Ministry of Health — Food safety Unit  
State Department of Livestock  
Government Chemist’s Department  
Egerton University — Department of Dairy and Food Science Technology  
Kenya Industrial Research and Development Institute  (KIRDI)  
Sameer Agriculture and Livestock (K) Limited  
New Kenya Cooperative Creameries (NKCC)  
National Public Health Labs  
Department of veterinary services  
Brookside Dairy Ltd.  
Eldoville Dairies Ltd.  
Githunguri Dairy  
Bio Food Products Ltd.  
Happy Cow Ltd.  
Kibidav Ltd  
Accelerating Agriculture and Livestock Enterprises Ltd  
Kenya Bureau of Standards — Secretariat  
 
 
 
 
REVISION OF KENYA STANDARDS  
 
In order to keep abreast with the progress in the industry, Kenya Standards shall be regularly reviewed. 
Suggestion s for improvement s to published sta ndards , addressed  to the Managing Director, Kenya Bureau of 
Standards , are welcome . 
 
 
 
 
© Kenya Bureau of Standards, 20 19 
 
Copyright. Users are reminded that by virtue of Section 25 of the Copyright Act, Cap. 130  of 2001 of the Laws of Kenya, copyright subsists in 
all Kenya Standards and exc ept as provided under Section 25  of this Act, no Kenya Standard produced by Kenya Bureau of Standards may 
be reproduced, stored in a retrieval system in any form or transmitted by any m eans without prior permission in writing from the Managing 
Director . 
  
KEBS 201 9 — All rights reserved    iii KENYA STANDARD                        
DKS 2683 :2019 
 
ICS 67.100.3 0 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Brie cheese— Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
KENYA BUREAU OF STANDARDS (KEBS)  
 
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Coast Region     Lake Region          Rift Valley Region  
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Fax: (+254 041) 229448    Fax: (+254 057) 21814               
  DKS 2683 :2019 
 
 
                             KEBS 201 9 — All rights reserved  iv Foreword  
 
This Kenya Standard was prepared by the Milk and Milk Products T echnical Committee  under the guidance of 
the Standards Projects Commit tee, and  it is in accordance with the procedures of the Kenya Bureau  of 
Standards. 
 
Cheese  is the ripened or unripened soft, semi -hard, hard, or extra -hard milk produc t, which consists of high 
concentration of the constitu ents of milk, principally fat,  casein and soluble salts, together  with water in which 
small amounts of  soluble  salts, lactose, and al bumin from milk is coagulated. The milk is coagulated by means of 
rennet and/or other protease  enzymes. it is therefore important to use milk of good quality to obtain high quality 
cheese.  
 
There are various types of cheese that are produced and marketed worldwide. This Kenya Standard specifies 
the requirements for the typ e of soft mould ripened  cheese  being marketed in Kenya as Brie cheese.  
 
 
During the preparation of this standard, reference was made to the following document:  
 
standard for Brie cheese, CXS 277 -1973  
 
Acknowledgement is hereby made for the assistance deriv ed from these sources.  
 KENYA STANDARD                           
DKS 2683 :20197 
 
 
 
   KEBS 201 9 — All rights reserved     1 
 
 
  
Brie cheese  — Specification  
 
 
1 Scope  
 
This Kenya Standard specifies the requirements  and methods of sampling  and test for brie cheese  intended for 
direct consumption or for further processing, in conformity with the description  in Clause  3 of this standard.   
 
 2 Normative references  
The following documents are referred to in the text in such a way that some or all of their content constitutes 
requirements of this document. For dated references, only the edition cited applies. Fo r undated references, the 
latest edition of the referenced document (including any amendments) applies.  
 
AOAC 999.10, Official method for lead, cadmium, zinc, copper, and iron in foods Atomic Absorption 
Spectrophotometry after microwave Digestion  
KS CODEX STAN 192, Codex general standard for food additives  
KS CODEX STAN 193, Codex general Standard for Contaminants and Toxins in Food and Feed  
KS CXS 206 -1999, General Standard for the Use of Dairy Terms  
KS EAS 153 –Drinking (portable) water specification  
KS EAS 38, Labelling of prepackaged foods  
KS EAS 805, Use of Nutrition and health claims  
KS 28 -1, General standard for cheese  
KS 229, Standard for edible salt  
KS 2850, cheese in brine specification  
KS 1552, Code of hygienic practice for milk and milk product s 
KS ISO 707, Milk and milk products — Guidance on sampling  
KS ISO 1735, Cheese and processed cheese products - Determination of fat content - Gravimetric method 
(Reference method)  
KS ISO 4833, Microbiology of food and animal feed Stuffs -Horizontal method for the enumeration of 
microorganisms -colony count Technique at 30  
KS ISO 4832, Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of 
coliforms -colony -count technique  
KS ISO 5534, Cheese and processed cheese _ Determinati on of the total solids content (Reference method)  
KS ISO 5943, Cheese and processed cheese products 
  Determination of Sodium chloride content 
  
Potentiometric titration method  
KS ISO 6785:2001, Milk and milk products – Detection of Salmonella spp  
KS ISO 6888 –1:1999 Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of 
coagulase -positive staphylococci (Staphylococcus aureus and other species) – Part 1: Technique using Baird -
Parker agar medium  
KS ISO 6611, Milk and milk p roducts — Enumeration of colony -forming units of yeasts and/or moulds — Colony -
count technique at 25 degrees C  
KS ISO/TS 6733, Milk and milk products -- Determination of lead content -- Graphite furnace atomic absorption 
spectrometric method  
KS ISO 11290 -2, Microbiology of the food chain — Horizontal method for the detection and enumeration of 
Listeria monocytogenes and of Listeria spp. — Part 2: Enumeration method  
KS ISO 14501, Milk and milk powder - Determination of aflatoxin M content - Clean -up by immun oaffinity 
chromatography and determination by high -performance liquid chromatography  
KS ISO 7251, Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of presumptive Escherichia coli — Most probable number te chnique   DKS 2683 :2019 
 
 
 
 
2     KEBS 201 9 — All rights reserved  
 
 KS ISO 55381: Milk and milk products - Sampling - Inspection by attributes.  
KS ISO 16649 –2:2001, Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration 
of beta -glucuronidase -positive Escherichia coli – Part 1: Colon y-count technique at  
44°C using 5 -bromo -4-chloro -3-indolyl Beta -D-glucuronide  
 
 
3 PRODUCT D ESCRIPTION  
 
Brie is a soft surface ripened, primarily white mould ripened  cheese in conformity with the g eneral Standard for 
Cheese ( KS 28 -1), which has a shape of a  flat cylinder or sectors thereof. The body has a near white through to 
light yellow colour and a soft -textured (when thumbs -pressed), but not crumbly texture, ripened from the surface 
to the center of the cheese. Gas holes are generally absent, but few op enings and splits are acceptable. A rind 
is to be developed that is soft and entirely covered with white mould but may have red, brownish or orange 
coloured spots. Whole cheese may be cut or formed into sectors prior to or after the mould development.  
 
For Brie ready for consumption, the ripening procedure to develop flavour and body characteristics is normally 
from 10 days at 10 –16°C depending on the extent of maturity required. Alternative ripening conditions (including 
the addition of ripening enhancing enzymes) may be used, provided the cheese exhibits similar physical, 
biochemical and sensory properties as those achieved by the previously stated ripening procedure. Brie 
intended for further processing need not exhibit the same extent of ripening when ju stified through technical 
and/or trade needs.  
 
 
4 ESSENTIAL COMPOSITION AND QUALITY FACTORS  
 
4.1 Raw materials  
 
Cows’ milk or buffaloes’ milk, or their mixtures, and products obtained from these milks complying with  the 
relevant Kenya Standards  
 
4.2  Permi tted ingredients  
 
- Starter  cultures  of harmless lactic acid and/ or flavour producing bacteria and cultures of other harmless micro-
organ isms, including Geotrichum candidum, Brevibacterium linens, and yeast 
- Rennet or other safe and suitable coagulating enzymes;  
- Sodium chloride ; and potassium chloride as a salt substitute;  complying with KS 229. 
- Calcium chloride in an amount not more than 0.02 percent (calculated as anhydrous calcium chloride) of the 
weight of the dairy ingredients, used as a coagulat ion aid.  
- Potable water;  complying with KS EAS 153 
–Safe and suitable enzymes to enhance the ripening process;  
–Safe and suitable processing aids;  
– Rice, corn and potato flours and starches: Notwithstanding the provisions in the general Standard for Chee se 
(COD KS 28 -1), these substances can be used in the same function as anti -caking agents for treatment of the 
surface of cut, sliced, and shredded products only, provided they are added only in amounts functionally 
necessary as governed by Good Manufacturi ng Practice, taking into account any use of the anti -caking agents 
listed in section 5. 
 
 
4.3  Compositional requirements  
         
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 Table 2 — Compositional requirements for Brie 
 
Milk 
constituent  Minimum content 
(m/m)  Maximum 
content (m/m)  Reference 
level (m/m)  Methods of Analysis  
 
Milkfat in dry 
matter:  
  
 
40%  
 
Not restricted  
  
 
45 % to 5 5% 
  
 
 
KS ISO 1735  
Dry matter  
(Total Solids) : content (m/m) Maximum content (m/m) Reference level (m/m)  
Depending on the fat in dry matter content  according to the table below  
 
 
                                                
Fat in dry matter 
content (m/m ) :) Corresponding minimum 
dry matter content  
(m/m  
  
 
 
 
 
 
 
 
              KS ISO 5534  Equal to or above 
40% but less than 
45% 42% 
Equal to or above 
45% but less than  
55%:  
 43% 
Equal to or above 
55% but less than 
60%:  48% 
Equal to or above 
60%:  51% 
Salt %  Max 3% KS ISO 5943  
 
Compositional modifications beyond the minima and maxima specified above for milkfat and dry matter are 
not considered to  be in compliance with Section 4.3.3 of the General Standard for the Use of Dairy Terms (KS 
CXS 206-1999). 
 
4.4  Essential sizes and shapes   
 
Maximum height: approx. 5 cm;  
 
Weight: Whole cheese of flat cylinder: approx. 500 g to 3 500 g  
 
 
4.5  Essential ripening procedure 
 
Rind formation and maturation (prote olysis) from the surface to the centre is predo minantly caused by 
Penicillium candidium and/or Penicillium camembertii and Penicillium caseicolum  DKS 2683 :2019 
 
 
 
 
4     KEBS 201 9 — All rights reserved  
 
  
 
5 Food additives  
 
Only those additives classes indicated as justified in th e table  3 below may be used for the product categories 
specified. Within each additive class, and where permitted according to the table, only those food additives listed 
in 4 below may be used and only within the functions and limits specified.  
 
 
Table 2 — List of food additives  
 
 
 
 
Additive functional class   
Justified use 
 
Cheese mass   
Surface/rind treatment 
 
Colours:   
X(a)   
- 
Bleaching agents:  –  – 
Acidity regulators:  X  – 
Stabilizers:  –  – 
Thickeners:  –  – 
Emulsifiers:  –  – 
Antioxidants:  –  – 
Preservatives:  –  – 
Foaming agents:  –  – 
Anti-caking agents:  –  – 
(a) Only to obtain the colour characteristics, as described in Section 3. 
X The use of additives belonging to the class is technologically justified. 
–  The use of additives belonging to the class is not technologically justified. 
 
 
Table 3 — List of food additives  
 
 
INS no.  
Name  of additive  
Maximum level 
 
Colours 
160a(i) Carot ene, beta-, synthetic  
 
 
35 mg/kg 
singly or in combination 160a(iii) Carot ene, beta-,Blakeslea trispora 
160e  Carot enal, beta-apo-8’- 
160f Carot enoic acid, ethyl esters, beta- 
apo-8’-         
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 160a(ii) Carot enes, beta-,vegetable 600 mg/kg 
160b(ii) Annatto extracts – norbixin based 25 mg/kg 
 
Acidity regulators 
575 Glucono delta-lactone Limited by GMP 
 
 
6         Hygiene  
 
6.1  It is recommended that the products  covered by the provisions of this standard be prepared and 
handled in accordance  with the Code  of Hygienic Practice for Milk and Milk Products (KS 1552)  and other 
relevant texts such as Codes of Hygienic Practice and Codes of Practice. The products should comply with 
any microbiological criteria established in accordance with the Principles and Guidelines for the Establishment 
and Application of Microbiological Criteria Related to Foods (KS CXG 21-1997). 
 
6.2       The products  shall comply with microbiological criteria  established in accordance  with Table 4 when tested in 
accordance with the test methods prescribed therein . 
 
 
Table  4 — Microbiol ogical  requirements  for Brie cheese  
 
S/N Quality  Requirement
, 
 Test method  
i) Total coliforms ,CFU/g, max  100 KS ISO 4832  
 
ii) Listeria monocytogenes, CFU/25g  Absent  KS ISO 11290 -2 
iii) Salmonella spp.CFU/25g  
 Absent  KS ISO 6785  
iv) Staphylococcus aureus, CFU/g  Absent  KS ISO 6888 -1 
v) Escherichia c oli, cfu/g  Absent  KS ISO 7251  
  Yeast and moulds, CFU/g, max  100 KS ISO 6611  
 
 
7        Contaminan ts 
 
The products covered by this standard shall comply with the maximum levels for contaminants that are specified for 
the product in the General Standard for  Contaminants and Toxins in Food and Feed (CXS 193 -1995).  
 
7.1        Heavy metals  
 
When tested in accordance with AOAC 999.10 or KS ISO/TS 6733, the level of lead (Pb) shall not exceed 0.02 
mg/kg.  
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6     KEBS 201 9 — All rights reserved  
 
 7.2  Pesticide  residues  
 
All cheeses shall conform to max imum limits residues set by Codex Alimentarius Commission.  
 
7.3  Mycotoxin  residues  
 
When tested in accordance with ISO 14501 the level of Aflatoxin M1 shall not exceed 0.50 µg/kg.  
 
7.4  Veterinary drugs residues  
 
Cheeses shall conform to maximum tolerable  residue limits for antibiotics and other veterinary drugs set by 
Codex Alimentarius Commission.  
 
8        P ackaging  
 
The product shall be packed in food grade material that ensures product safety and integrity.  
 
9 Labelling  
 
In addition to the provisions  of the General Standard for the Labelling of Prepackaged Foods (KS EAS 38 and 
the General Standard for the Use of Dairy Terms (KS CXS 206 -1999), the following specific provisions apply  
 
9.1 Name of the food  
 
The name Brie may be applied in accordance with  KS EAS 38 , provided that the product is in conformity with 
this standard , provided that the product is in conformity with this Standard. Where customary in the country of 
retail sale, alternative spelling may be used. 
 
The use of the name is an option tha t may be chosen only if the cheese complies with this standard. Where the 
name is not used for a cheese that complies with this standard, the naming provisions of the general standard 
for cheese  (KS 28 -1) shall apply.  
 
The designation of  produc ts in which the fat content is below or above the reference range but above the 
absolute minimum specified in Section  4.3 of this Standard  shall be accompanied  by an appropriate  
qualification describing the modification made or the fat content (expressed as fat in dry matter or as 
percentage by mass whichever is acceptable in the country of retail sale), either as part of the name or in a 
prominent position in the same field of vision. Suitable qualifiers are the appropriate characterizing ter ms 
specified in general Standard for Cheese (KS 28 -1) or a nutritional claim in accordance  with the Guidelines for 
Use of Nutr ition and Health Claims (KS EAS 805 ). 
 
The designation may also be used for cut, sliced, shredded or grated products made from cheese which cheese 
is in con formity with this Standard.  
 
 
9.2 Country of origin  
 
The country of origin (which means the country of manufacture, not the country in which the name originated) 
shall be declared. When the product undergoes substantial transformation 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 labeling . 
 
         
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 9.3 Declaration of milkfat content  
 
The milk fat content shall be declared in a manner found acceptable in the  country of re tail sale, either;  
 
i) as a percentage by mass,  
 
ii) as a percentage of fat in dry matter, or  
 
iii) in grams per serving as quantified in the label, provided that the number of servings is stated.  
 
9.4     The name and address of the manufacturer, packer , distributor, importer, exporter or vendor of the food 
shall be declared.  
 
9.5 Net contents  
 
The net contents shall be declared by weight in either the metric ("Système International" units) or as required by 
the country in which the product is sold.  
 
9.6 List of Ingredients  
 
A complete list of ingredients shall be declared on the label in descending order of proportion.  
 
9.7      storage instructions  or conditions for use  
 
 
9.8    date of manufacture  
 
9.9    Expiry date;  
 
9.10    batch code/number  
 
9.11    lot identification   
 
However, lot identification, and the name and address  of the manufacturer or packer may be replaced by an 
identific ation m ark, provided that such a mark  is clearly identifi able with the accompanyi ng documents. 
 
 
10     Meth ods of sampl ing and analysis  
 
10.1 Sampling shall be carried out in accordance with the latest version of  KS ISO 707"Milk and Milk products 
- Guidance on sampling" and in KS ISO 55381: Milk and milk products - Sampling - Inspection by attributes .  
 
 
10.2 Analysis for cheese shall be carried out in accordance to appropriate standard methods declared in 
this standard. Other test may be performed as per the methods given in the latest AOAC/ Codex/ ISO and other 
internationally recognized methods   
 
 
 
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Annex A 
(informative)  
 
The additional information below does not affect the provisions in the preceding sections which are those 
that are essential to the product identity, the use of the name of the food and the safety of the food. 
 
1.       Method of manu facture 
 
1.1     Fermentation procedure: Microbiologically derived acid development. 
 
1.2 Type of coagulation: Coagulation of the milk prote in is typically obtained through the combined 
action of microbial acidification and prote ases (e.g. rennet) at an appropr iate coagulation temperature