KENYA STANDARD                       KS 2193: 2018 
ICS 67.100.10  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Mozzarella cheese  — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 © KEBS 20 18         Third  Edition  2018 KS 2193: 2018 
 
                             KEBS 201 8 — All rights reserved  ii TECHNICAL COMMITTEE REPRESENTATION  
 
The following organizations were represe nted on the Technical Committee:  
 
Kenya Dairy Board  
Ministry of Health — Food Safety Unit  
Directorate of Livestock production  
Directorate of Veterinary Services  
Egerton University — Department of Dairy and Food Science Technology  
Government Chemist’s Depar tment  
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 Live stock (K) Limited  
KIBIDAV Ltd (TOGGS)  
Kenya Bureau of Standards — Secretariat  
 
 
 
 
 
REVISION OF KENYA STANDARDS  
 
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Standards , are welcome . 
 
 
 
 
 
© Kenya Bureau of Standards, 20 18 
 
Copyright. Users are reminded that by virtue of Section 25 of the Copyright Act, Cap. 12 of 2001  of the Laws of Kenya, copyr ight subsists in 
all Kenya Standards and except as provided under Section 26 of this Act, no Kenya Standard produced by Kenya Bureau of Standa rds may 
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KEBS 201 8 — All rights reserved    iii KENYA STANDARD                           KS 2193:2018 
                                                                                                        ICS 67.100.10  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Mozzarella cheese  — Specifi cation  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
KENYA BUREAU OF STANDARDS (KEBS)  
 
Head Office:  P.O. Box 54974, Nairobi -00200, Tel.: (+254 020) 605490, 602350, Fax: (+254 020) 604031  
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Coast Region     Lake Region          Rift V alley Region  
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Fax: (+254 041) 229448    Fax: (+2 54 057) 21814               
 KS 2193: 2018 
 
                             KEBS 201 8 — All rights reserved  iv  
Foreword  
 
This Kenya Standard was prepared by the Milk and Milk Products Technical Committee under the guidance of 
the Standards Project s Committee , 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 product, which may be coated, and in 
which the whey protein/casein ratio does not exceed that of milk, obtained by:  
(a) coagulating wholly or partly the protein of milk, skimmed mi lk, 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 draining the whey resulting from the coagulation, while respecting the prin ciple that 
cheese -making results in a concentration of milk protein (in particular, the casein portion), and that consequently, 
the protein content of the cheese will be distinctly 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 organoleptic characteristics as the product defined under 
(a). 
 
There are various types of cheese that are produced and marketed worldwide. This standard specifies the 
requirements for the type of  unripened  semi -soft cheese  being marketed in Kenya as mozzarella cheese.  
 
In the preparation of this standard u seful information was derived from members of the technical committee, 
Codex standard for  Mozzarella  Cheese  (CODEX  STAN 262 -2006 ) and local manufacturers   
KEBS 201 8 — All rights reserved    5  
Mozzarella  cheese  — Specification  
 
 
1 Scope  
 
This Kenya Standard specifies requirements  and method s of sampling and test  for Mozzarella  cheese 
intended for direct consumption or for further processing, in conformity with the description in Clause 3 of 
this standard.   
 
This standard applies to m ozzarella cheese made from cow’s milk . 
 
 2 Normative refere nces  
 
The following referenced documents are indispensable for the application of this standard. For dated 
references, only the edition cited applies. For undated references, 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 Cheeses  
 
KS EAS 69, Pasteurized milk - Specification  
 
KS 35, creams and prepared creams  
 
KS EAS 38, Labelling of pre -packag ed 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 (Referen ce method)  
 
KS ISO 2962, Cheese and processed cheese products  Determination of total phosphorus content  
Molecular absorption spectrometric 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 content -- Spectrom etric method (Reference 
method)  
 
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 presumptive escherichia coli - Part 2: 
Colony -count technique at 44 °C using membrane  
 
KS ISO 6579:2002 Microbiology of food and animal feeding stuffs - Horizontal method for the detection of 
Salmonella spp  
 
KS ISO 11866 -2, Milk and milk products -Enumeration of presumptive escherichia co li - Part 2: Colony -
count technique at 44 °C using membrane  
 
KS ISO/TS 11869:2012; Fermented milks -- Determination of titratable acidity -- Potentiometric method  
 KS 2193: 2018 
 
                             KEBS 201 8 — All rights reserved  6 KS ISO 14501:2007 Milk and milk powder - Determination of aflatoxin M c ontent - Clean -up by 
immunoaffinity chromatography and determination by high -performance liquid chromatography  
 
KS ISO 16649 -1:2001 ; Microbiology of food an d animal feeding stuffs -- 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-glucuronide  
 
KS ISO 4833 -1:2013 ; 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 5738:2004 (IDF 76:2004) ; Milk and milk products -- Determination of copper content -- 
Photometric method (Reference method  
 
KS ISO 6611, Milk and milk pro ducts  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 an imal 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 8968 -1:2014 (IDF 20 -1:2014) ; Milk and milk products -- Determination of nitrogen content -- Part 
1: Kjeldahl principle and crude protein calculation  
 
AOAC 942.17, Arsenic in foods Molybdenum blue method  
 
AOAC 999.1 0, 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 chromatographic 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 products -- 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 products  -- Determination of residues of 
organochlorine compounds (pesticides) -- Part 2: Test methods for crude extract purification and 
confirmation  
 
3 Description  
 
3.1 
mozzarella  
is an unripened cheese in conformity with the KS 28 -1 and the Standard for Unripen ed Cheese Including 
Fresh Cheese (KS 2787 ). It is a smooth elastic cheese with a long stranded parallel -orientated fibrous 
protein structure without evidence of curd granules. The cheese is rindless and may be formed into 
various shapes.  
 
Mozzarella is mad e by ―pasta filata‖ processing content is a soft cheese with overlying layers that may 
form pockets containing liquid of milky appearance. It may be packed, which consists of heating curd of a 
suitable pH value kneading and stretching until the curd is smo oth and free from lumps. Still warm, the 
curd is cut and moulded, then firmed by cooling. Other processing techniques, which give end products 
with the same physical, chemical and organoleptic characteristics, are allowed.  
3.2 
mozzarella with high moisture  content   
is a soft cheese with overlying layers that may form pockets containing liquid of milky appearance. It may 
be packed with or without the liquid. The cheese has a near white colour.   
KEBS 201 8 — All rights reserved    7  
 
3.3 
mozzarella with low moisture content  
is a firm/semi -hard ho mogeneous cheese without hole s and is suitable for shredding  
 
 
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  
 
 Starter cultures of ha rmless lactic acid and/ or flavour producing bacteria and cultures of other 
harmless microorganisms;  
 
 Rennet or other safe and suitable coagulating enzymes;  
 
 Potable water; complying with KS EAS 12 ; 
 
 Vinegar;  
 
 Sodium chloride; and potassium chloride as a salt substitute; complying with KS CODEX STAN 150 . 
 
 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 coagulation aid.  
 
 Safe and suitable enzymes to enhance  the ripening process; and 
 
 Safe and suitable processing aids .  
 
 Rice, corn and potato flours and starches: Notwithstanding the provisions in 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 Manufacturing Practice, taking into account any use of the anti -
caking agents listed in Clause 6. 
 
 
 
 
4.3  Compositional requirements  
 
Compositional requirements for mozzarella cheese shall be as given in Table 1.  
 
Table 1 — Compositional requirements  for m ozzarella  cheese  
 
Milk 
constituent  Minimum 
content 
(m/m)  Maximum 
content (m/m)  Reference level (m/m)  Methods of a nalysis  
 
Milk fat in dry matter:  
  
 
 
KS ISO 1735  With high 
moisture  20 %  Not restricted  40 % to 50 %  
 KS 2193: 2018 
 
                             KEBS 201 8 — All rights reserved  8 with low 
moisture  18 %  Not restricted  40 % to 50 %  
 
Dry matter  
(Total solids):  content (m/m) Maximum content (m/m) Reference 
level (m/m)  
Depending on the fat in dry matte r content.  
  
KS ISO 5534  
Corresponding minimum dry matter  content (m/m)  
Fat in dry 
matter content 
(m/m) :  
 
With low 
moisture  With high moisture  
Equal to or 
above 18 % but 
less than 30 %:  34 %  
 
 Not more than 10.8%  
Equal to or 
above 20 % but 
less than 30 %:  – 
 24 %  
Equal to or 
above 30 % but 
less than 40 %  39 %  
 26 %  
Equal to or 
above 40 % but 
less than 45 %:  42 %  
 29 %  
Equal to or 
above 45 % but 
less than 50 %  45 %  
 31 %  
Equal to or 
above 50 % but 
less than 60 %  4 7%  34 %  
Equal  to or 
above 60 % but 
less than 85 %:  53 %  
 38 %  
Moisture , %, 
max.                    
                        60.0%  
                    
KS ISO 5534  
Salt %  max.  3% 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 CODEX STAN 206 -1999).  
 
5 Food additives  
 
Only those additives class es indicated as justified in Tables 2 and 3  may be used for the product 
categories specified. Within each additive class, and where permitted according to the table, only those 
food additives listed below may be used and only within the functions and limits specified.  
 
 
 
Table 2 — List of food additive s 
 
 
                                                                   JUSTIFIED USE  
Additive Mozzarella with low moisture content  Mozzarella with high moisture content   
KEBS 201 8 — All rights reserved    9 functional 
class  
 Cheese 
mass   Surface 
treatment   Cheese 
mass    Surface 
treatment   
Colours:  X(a)   –   X(a)    –   
Bleaching 
agents:  –   –   –    –   
Acidity 
regulators:  X   –   X    –   
Stabilizers:  X   –   X    –   
Thickeners:  X   –   X    –   
Emulsifiers:  –   –   –    –   
Antioxidants:  –   –   –    –   
Preservat ives:  X   X   X      
Foaming 
agents:  –   –   –    –   
Anti–caking 
agents:  –   X(b)   –      
(a) Only to obtain the colour characteristics, as described in Section 2.  
(b) For the surface of sliced, cut, shredded or grated cheese, only.  
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  (align to codex stan 262:2006)  
  
INS no.  
Name of additive  
Maximum level 
 
Preservatives 
200 Sorbic acid  
 
1 000 mg/kg 
singly or in combination as sorbic acid 201 Sodium sorbate 
202 Potassium sorbate 
203 Calcium sorbate 
234 Nisin 12.5 mg/kg 
235 Natamycin (pimaricin) Not exceedin g 2 mg/dm2 and not 
present in a depth of 5 mm 
280 Propionic acid  
 
 
Limited by GMP 281 Sodium propionate 
282 Calcium propionate 
283 Potassium propionate 
 
Acidity regulators 
170(i) Calcium carbonate Limited by GMP 
260 Acetic acid, glacial Limited by GMP 
261(i) Potassium acetate Limited by GMP 
261(ii) Potassium diacetate Limited by GMP 
262(i) Sodium acetate Limited by GMP 
263 Calcium acetate Limited by GMP 
270 Lactic acid, L-, D- and DL- Limited by GMP 
296 Malic acid, DL- Limited by GMP 
325 Sodium lactate Limited by GMP 
326 Potassium lactate Limited by GMP 
327 Calcium lactate Limited by GMP 
330 Citric acid Limited by GMP KS 2193: 2018 
 
                             KEBS 201 8 — All rights reserved  10 338 Phosphoric acid 880 mg/kg as phosphorous 
350(i) Sodium hydrogen DL-
malate Limited by GMP 
350(ii) Sodium malate Limited by GMP 
351(ii) Potassium malate Limited by GMP 
 
352(ii)  
Calcium malate, D, L-  
Limited by GMP  
KEBS 201 8 — All rights reserved    11  
  
INS no.  
Name of additive  
Maximum level 
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) Magnesiu m carbonate Limited by GMP 
504(ii) Magnesiu m 
hydrogen 
carbonate Limited by GMP 
507 Hydrochlo ric acid Limited by GMP 
575 Glucono-delta-lactone Limited by GMP 
577 Potassium gluconate Limited by GMP 
578 Calcium gluconate 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) Sodium dihydrogen 
phosphate  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
4 400 mg/kg, singly or in 
combination, expresse d as 
phosphorus 339(ii) Disodium hydrogen 
phosphate 339(iii) Trisodium phosphate 
340(i) Potassium 
dihydrogen 
phosphate 
340(ii) Dipotassium 
hydrogen 
phosphate 340(iii) Tripotassium phosphate 
341(i) Calcium dihydrogen 
phosphate 341(ii) Calcium hydrogen 
phosphate 341(iii) Tricalcium phosphate 
342(i) Ammonium 
dihydrogen 
phosphate 342(ii) Diammonium 
hydrogen phosphate 
343(ii) Magnesiu m 
hydrogen 
phosphate 
343(iii) Trimagn esium phosphate 
450(i) Disodium diphosphate 
450(iii) Tetrasod ium 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 KENYA STANDARD                          KS 2193: 2018 
   KEBS 2016 — All rights reserved     1 
   
INS no.  
Name of additive  
Maximum level 
406 Agar Limited by GMP 
 
407  
Carrageenan  
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 Tragacan th 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 (Cellulose 
gum) Limited by GMP 
 
Colours 
140 Chlorophylls Limited by GMP 
141(i) Chlorophyll copper 
complexes  
5 mg/kg 
singly or in combination 141(ii) Chlorophyllin copper 
complex, sodium and 
potassium salts  
171  
Titanium dioxide  
Limited by GMP 
 
Anticaking agents 
460(i) Microcrystalline cellulose 
(Cellulose gel) Limited by GMP 
460(ii) Powdered cellulose Limited by GMP 
551 Silicon dioxide, amorphous  
10 000 mg/kg 
singly or in combination as silicon dioxide 552 Calcium silicate 
553(i) Magnesiu m silicate, 
synthetic  
 
 
 
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 r egulations. The 
products should comply with any microbiological criteria established in accordance with KS CAC/GL 21  
 
6.2   The products shall comply with any microbiological criteria established in accordance with Table 2 below.  
 
Table 4  ▬ Microbiological  requirements fo r mozzarella cheese  
S/N Quality  Requirements  
Cfu/g  Test method  
 Total plate count /g max  2 x 104  cfu/g  KS  ISO 4833  KS 2193: 2018 
 
2     KEBS 201 8 — All rights reserved   Listeria monocytogenes  
 max,  Nil per gram  KS  ISO 4833  
 Salmonella spp  
 Nil per gram  KS ISO 4833  
 Shigella  
 Nil per g ram 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 Maximum Levels for contaminants that are 
specified for the product in the General Standard  for Contaminants and Toxins in Food and Feed (KS CODEX 
STAN 193 -1995).  
 
The milk used in the manufacture of the products covered by this Standard shall comply with the Maximum 
Levels for contaminants and toxins specified for milk by the General Standard for Contaminants and Toxins in 
Food and Feed (KS CODEX STAN 193 -1995) and with the maximum residue limits for veterinary drug residues 
and pesticides established for milk by the CAC.  
 
 
 
7.1  Heavy metals  
 
The products covered by this standard shall comply with the maximum limits in Table 5  
  
 Table 5 — Limits for heavy metal contaminants for Cottage cheese  
 
 
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  
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)   AOAC 999.10         KS 2193 :2018 
 
   KEBS 201 8 — All rights reserved     3 
  
 50 mg/kg  
vi).   
Tin (Sn)  
                   250   mg/kg  AOAC 999.10  
vii).  Cadmium as Cd,  
 
                   1.5 mg/kg  
 
       
 AOAC 999.10  
 
viii).  Iron (fe),  
                    0.5 mg/kg  AOAC 999.11/  
KS ISO 6732  
  
7.2 Pesticide residues  
 
 
In addition to the maximum limits established by the Codex Alimentarius Commission for these products in 
codex Stan 193 ; the products covered by the provisions of this standard shall comply with the Maximum Levels 
for contaminants specified in table 5 below;  
 
Table 5 - 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  
 
Mozzarella  cheese shall not have more than have 0.5 µg/kg  aflatoxin M1 content when tested according to KS 
ISO 14501:2007/ AOAC 980.21, Aflatoxin M1 in milk and cheese - thin layer chromatographic method  
 
 
7.4      Antibiotics  
 
Mozzarella  cheese shall not have more than 10.0 ppb total antibiotic as (beta lactam) content when tested 
according to AOAC 962.16, Beta -lactam Antibiotics i n milk  
 
 
8        P ackaging and labelling  
 
8.1           Packaging  
 
Mozzarella  cheese shall be packed in food grade material that ensures product safety and integrity.  
 
8.2 Labelling  KS 2193: 2018 
 
4     KEBS 201 8 — All rights reserved   
In addition to the provisions of KS EAS 38  and the General Standard for the Use of Dairy Terms (KS CODEX 
STAN 206 -1999), the following specific provisions shall apply:  
 
8.2.1 Name of the food  
 
The name mozzarella may be applied in accordance with KS  EAS 38 , provided that the product is in conformity 
with this standard.  
 
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 standard, the naming provisions of the KS 28 -1 for cheese 
shall apply.  
 
The designation of mozza rella with  high moisture content shall be accompanied by a qualifying term describing 
the true nature of the product.  
 
The designation of products in which the fat content is below or above the reference range but above the 
absolute minimum specified in se ction 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 p art of the name or in a prominent position in the 
same field of vision. Suitable qualifiers are the appropriate characterizing terms specified in the General 
Standard for Cheese ( KS 28 -1) or a nutritional claim in accordance with the Guidelines for the Use  of Nutritional 
Claims ( KS CAC/GL 023 -1997)2.  
 
The designation may also be used for cut, sliced, shredded or grated products made from cheese which che ese 
is in conformity with this s tandard.  
 
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 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 labelling . 
 
8.2.3 Declaration of milk  fat content  
 
The milk fat content shall be declared in a manner found acceptable in the  country of retail sal e, either:  
 
i)  as a percentage by mass,  
 
ii)  as a percentage of fat in dry ma tter, or  
 
iii)  in grams per serving as quantified in the label, provided that the number of servings is stated.  
 
8.2.4  Date marking  
        
 i)   Date of manufacture ; 
 
 ii)  Expiry date;  and 
 
 iii)    Storage instructions and / or conditions .        KS 2193 :2018 
 
   KEBS 201 8 — All rights reserved     5 
  
8.2.5     Other information  
 
i) Name and address of manufacturer ; 
 
ii)  Net weight content ; 
 
iii) Brand name of the product ; 
 
iv)        Batch or code number  
 
8.25 Labelling of non-retail  containers . 
 
Information specified the General Standard for the Labelling of P repackaged Foods (KS EAS 38) and, if 
necessary, storage instructions, shall be given either on the container or in accompanying documents, except 
that the name of the product, lot identification, and the name of the manufacturer or packer shall appear on t he 
container, and in the absence of such a container, on the product itself. However, lot identification and the name 
and address may be replaced by an identification mark, provided that such mark is clearly identifiable with the 
accompanying documents.  
 
9 Methods of analysis and sampling  
 
The products covered by the provisions of this standard shall be tested using 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 . 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 KS 2193: 2018 
 
6     KEBS 201 8 — All rights reserved   
 
ANNE X – ADDITIONAL INFORMATION  
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.  
 
Mozzarella with high moisture content  
 
1. Method of manufacture  
 
1.1 The principal starter culture micro -organisms are Streptococcus thermophilus and/or Lactococcus spp.  
 
1.2 Products made from b uffalo’s milk shall be salted in cold brine.