Cottage cheese – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
NOTE: This is a draft proposal and it shall neither be used nor regarded as a Malawi standard  
 
_______________  
 Published by  
MALAWI BUREAU OF STANDARDS BOARD  
 ICS 67.100.30            DMS 1395:2016  
             First edition  
CODEX STAN 273:1968 
IDT 
 
 
 
DRAFT MALAWI STANDARD  
  
 ICS 67.100.30                            DMS 139 5:2016  
 
 
 
 
 
 
 
 
 
Cottage cheese  – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Obtainable from the  
Malawi Bureau of Standards  
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P O Box 946  
BLANTYRE  
 
Tel: +265 870 488  
Fax: +265 870 756  
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Price based on 6 pages  
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i 
 TABLE OF CONTENTS  
Contents                     Page  
Foreword  ................................ ................................ ................................ ................................ ..............................  i 
Technical Committee  ................................ ................................ ................................ ................................ ...........  i 
Notice  ................................ ................................ ................................ ................................ ................................ ... i 
Scope  ................................ ................................ ................................ ................................ ................................ . 1 
Normative references  ................................ ................................ ................................ ................................ ........  1 
Description  ................................ ................................ ................................ ................................ .........................  1 
Essential composition and quality factors  ................................ ................................ ................................ ..........  1 
Contaminants  ................................ ................................ ................................ ................................ .....................  3 
Hygiene  ................................ ................................ ................................ ................................ ..............................  3 
Labelling  ................................ ................................ ................................ ................................ ............................  3 
Methods of sampling and analysis  ................................ ................................ ................................ ....................  4 
 
FOREWORD  
 
This draft Malawi standard has been prepared to provide requirements for cottage cheese . 
 
The draft standard is identical to the following international standard:  
 
Codex Stan  273:1968 , Standard for cottage cheese . 
 
Acknowledgement is made for the use of the information.  
 
 
TECHNICAL COMMITTEE  
 
This draft Malawi standard was prepared by the Technical Committee MBS/TC 23, Milk and milk products  and 
the following companies, organizations and institutions were represented:  
 
- Blantyre A gricultural Development Division (Ministry of Agriculture)  
- Department of Animal Health and Livestock Development (Ministry of Agriculture);  
- Consumers Association of M alawi ; 
- Dairibord Malawi Limited ; 
- Lilongwe Dairy (2001) Limited ; 
- Lilongwe University of Agriculture and Natural Resources (Bunda Campus);  
- Malawi Bureau of Standards ; 
- The Polytechnic (University of Malawi);  
- Shire Highlands Milk Producers Association ; 
- Suncrest Creameries . 
 
 
NOTICE  
 
The approved  Malawi standard shall be r eviewed  every five years or whenever necessary in order to keep 
abreast of progress. Comments are welcome and shall be considered when the standard is being revi ewed. 
 
 
 
 
 
 
  
1 
  DMS 139 5:2016  
DRAFT MALAWI STANDARD  
 
Cottage cheese  – Specification  
 
 
1 SCOPE  
 
This draft Malawi  standard applies to cottage cheese intended for direct consumption or for further  processing 
in conformity with the description in section 3 of this draft standard.  
 
 
2 NORMATIVE REFERENCES  
 
The following standards contain provisions, which through reference in this text, constitute provisions of this 
Malawi standard. All standards are subject to revision and, since any reference to a standard is deemed to be 
a reference to the latest edition of that standard, parties to agreements based on this standard are encouraged 
to take steps to ensure the use of the mo st recent edition of the standard indicated below. Information on 
current valid national and international standards can be obtained from the Malawi Bureau of Standards.  
 
MS 19: Labelling  of pre -packed foods – General standard;  
 
MS 75:  Milk and milk products – Methods of sampling and analysis;  
 
MS 189: Cheese – Specification;  
 
MS 302: Contaminants and toxins in foods – General standard;  
 
MS 625: Nutritional claims  – Guidelines ; 
 
MS 744: Use of dairy terms – General standard;  
 
MS 935 : Principles for the establishment and application of microbiological criteria for foods ; 
 
MS 1113: Code of hygienic practice for milk and milk products;  
 
CODEX STAN 221 : Standard for unripened cheese  including fresh cheese ; 
 
 
3 DESCRIPTION  
 
3.1 Cottage cheese is a soft, rindless1, unripened cheese in conformity with MS 189  and CODEX STAN 
221. The body has a near white colour  and a granular texture consisting of discrete individual 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  
 
Cows ’ milk or buffaloes ’ milk, or their mixtures, and products obtained from these milks.  
 
4.2 Permitted ingredients  
 
(a) Starter cultures of harmless lactic acid and/ or fl avour producing bacteria and cultures of other harmless 
micro -organisms ; 
 
                                                 
1 The cheese has been kept in such a way that no rind is developed (a “rindless” cheese).   
2 
 (b) Rennet or other safe and suitable coa gulating enzymes ; 
 
(c) Gelatin and starches: These substances can be used in the same function as stabilizers, provided they 
are added only in amounts functionally necessary as governed by Good Manufacturing Practice taking 
into account any use of the stabiliz ers/thickeners listed in section 5; 
 
(d) Sodium chloride and potassium chloride as a salt substitute ; 
 
(e) Safe and suitable processing aids ; 
 
(f) Vinegar ; 
 
(g) Potable water ; 
 
(h) Safe and suitable processing aids.  
 
4.3 Composition  
 
Table 1 – Compositional requirements  for cottage cheese  
 
S/N Milk constituent  Minimum content  
(m/m)  Maximum content  
(m/m)  Reference level  
(m/m)  
1 Milkfat  0 % Not restricted  4 – 5 % 
2 Fat free dry matter  18 % Restricted by the MFFB * 
 
Note – MFFB  – Moisture on fat free basis  
 
Compositional modifi cations beyond the  minimum and maximum specifi ed above for  fat free dry matter are 
not considered to be in compliance with section 5.3.3 of MS 744 . 
 
 
5. FOOD ADDITIVES  
 
Only those additives classes indicated as justifi ed in the table below may be used for  the product categories 
specifi ed. Within each additive class, and where permitted  according to the table, only those food additives 
provided in MS 237 may be used and only  within the functions a nd limits specifi ed. Annex A  provides food 
additives which were permitted for use at the time of publishing this draft standard. However, most recent 
information on additives can be obtained from the Codex Alimentarius Commission.  
 
Table 2  – Additives permitted for use in cottage cheese  
 
S/N Additive functional class  Justified use  
Cheese mass(b) Surface/rind treatment  
1 Colours  – – 
2 Bleaching agents  – – 
3 Acidity regulators  X – 
4 Stabilizers  X(a) – 
5 Thickeners  – – 
6 Emulsifiers  – – 
7 Antioxidants  – – 
8 Preservatives  X – 
9 Foaming agents  – – 
10 Anti-caking agents  – – 
 
Note 1:  (a) Stabilizers including modifi ed starches may be used in compliance 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 section 4.2. 
 
Note 2:  (b) Cheese mass includes creaming mixture . 
 
Note 3:  X The use of additives belonging to the c lass is technologically justifi ed. 
  
3 
 Note 4:  – The use of additives belonging to the class  is not technologically justifi ed. 
 
 
6 CONTAMINANTS  
 
The products  covered  by this standard shall comply with the  maximum levels for contaminants that are 
specified for the product in MS 302 .  
 
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 in MS 302  and with the maximum residue limits for 
veterinary drug residues and pesticides established for milk by the C odex Alimentarius Commission .  
 
 
7 HYGIENE  
 
It is recommended that the product covered by the provisions of this standard be prepared and handled in 
accordance with the appropriate sections of MS 1113  and other relevant Codex texts such as Codes of 
hygienic practice and Codes of practice . The prod ucts should comply with any microbiological criteria 
established in accordance with  MS 935 . 
 
 
8 LABELLING  
 
In addition to the provisions of MS 19  and MS 744 , the following specific provisions apply:  
 
8.1 Name of the food  
 
8.1.1  The name cottage cheese may be applied in accordance with section 4.1 of MS 19 , provided that the 
product is in conformity with this Standard. Where customary in the country of retail sale, alternative spelling 
may be used. The name may be translated into other languages so  that the consumer in the country of retail 
sale will not be misled .  
 
8.1.2  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 n aming provisions of MS 189  
apply.  
 
8.1.3  The designation of products in which the fat content is below or above the reference range 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 th e name or in a prominent position in the same field of vision. 
Suitable qualifiers include nutritional claims in accordance with MS 625 . In addition the appropriate 
characterizing terms describing the nature or style of the product may accompany the name o f the food. Such 
terms include “dry curd ” or “creamed. ” 
 
8.2 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  transform ation  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.  
 
8.3 Declaration of milkfat content  
 
The milk fat content shall be declared in a manner found acceptable in the country of  retail sale, either (i) as a 
percentage by mass, (ii) as a percentage of fat in dry matter,  or (iii) i n grams per serving as quantifi ed in the 
label, provided that the number of  servings is stated.  
 
8.4 Labelling of non -retail containers  
 
Information specifi ed in section 8 of this standard and sections 4.1 to 4.8 of MS 19  and, if necessary, storage 
instructions, shall be given either on the container or in  accompanying documents, except that the na me of the 
product, lot identifi cation,  and the name of the manufacturer or packer shall appear on the container, and in 
the absence of such a container, on the product itself. However, lot identifi cation and the  name and address   
4 
 may be replaced by an identifi cation mark, provided that s uch mark  is clearly identifi able with the 
accompanying documents.  
 
 
9 METHODS OF SAMPLING AND ANALYSIS  
 
Sampling  and analysis of milkfat products  shall be done in accordance with MS 75 . 
 
  
5 
 Annex A  
 
Additives for cottage cheese  
 
At the time of publication of this standard, the following were the permitted additives to be used in cottage  
cheese. Users are encouraged to refer to MS 237 or the Codex Alimentarius Commission for the most recent 
maximum li mits.  
 
Table A1: Maximum levels for additives used in cottage cheese  
 
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  
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  
261(i)  Potassium acetate  
261(ii)  Potassium diacetate  
262(i)  Sodium acetate  
263 Calcium acetate  
270 Lactic acid, L -, D- and DL - 
296 Malic acid, DL - 
325 Sodium lactate  
326 Potassium lactate  
327 Calcium lactate  
330 Citric acid  
338 Phosphoric acid  880 mg/kg as phosphorous  
350(i)  Sodium hydrogen DL -malate  
Limited by GMP  350(ii)  Sodium malate  
351(i)  Potassium hydrogen malate  
351(ii)  Potassium malate  
352(ii)  Calcium malate, D, L - 
500(i)  Sodium carbonate  
500(ii)  Sodium hydrogen carbonate  
500(iii)  Sodium sesquicarbonate  
501(i)  Potassium carbonate  
501(ii)  Potassium hydrogen carbonate  
504(i)  Magnesium carbonate  
504(ii)  Magnesium hydrogen carbonate  
507 Hydrochloric acid  
575 Glucono -delta -lactone  
577 Potassium gluconate  
578 Calcium gluconate  
Stabilizers  
331(i)  Sodium dihydrogen citrate  Limited by GMP  332(i)  Potassium dihydrogen citrate   
6 
 INS No.  Name of additive  Maximum level  
333 Calcium citrates  1,300 mg/kg, singly or in 
combination, expressed as 
phosphorus  339(i)  Sodium dihydrogen phosphate  
339(ii)  Disodium hydrogen phosphate  
1,300 mg/kg, singly or in 
combination, expressed as 
phosphorus  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)  Magnesium hydrogen phosphate  
343(iii)  Trimagnesium phosphate  
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  
402 Potassium alginate  
403 Ammonium alginate  
404 Calcium alginate  
405 Propylene glycol alginate  5,000 mg/kg  
406 Agar  
Limited by GMP  407 Carrageenan  
407a  Processed euchema seaweed (PES)  
410 Carob bean gum  
412 Guar gum  
413 Tragacanth gum  
415 Xanthan gum  
416 Karaya gum  
417 Tara gum  
440 Pectins  
466 Sodium carboxymethyl cellulose  (Cellulose gum)  
1400  Dextrins, roasted starch  
1401  Acid-treated starch  
1402  Alkaline -treated starch  
1403  Bleached starch  
1404  Oxidized starch  
1405  Starches, enzyme -treated  
1410  Monostarch phosphate  
1412  Distarch phosphate  
1413  Phosphated distarch phosphate   
7 
 INS No.  Name of additive  Maximum level  
1414  Acetylated distarch phosphate  
Limited by GMP  1420  Starch acetate  
1422  Acetylated distarch adipate  
1440  Hydroxypropyl starch  
1442  Hydroxypropyl distarch phosphate  
 
  
 
 
ICS 67.100.30         DMS 1395:2016 
 
 
 
 
 
 
THE MALAWI  BUREAU OF STANDARDS           CERTIFICATION MARK SCHEME  
The Malawi Bureau of Standards is the 
standardizing body in Malawi under the aegis 
of the Ministry of Industry and Trade .  Set up 
in 1972 by the Malawi B ureau of Standards 
Act (Cap: 51:02), the Bureau is a parastatal 
body whose activities aim at formulating and 
promoting the general adoption of standards 
relating to structures, commodities, materials, 
practices, operations and from time to time 
revise, alt er and amend the same to 
incorporate advanced technology.  To bring the advantages of standardization 
within the reach of the common consumer, the 
Bureau operates a Certification Mark Scheme. 
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produce goods that conform t o national 
standards are granted permits to use the 
Bureau’s “Mark of Quality” depicted below on 
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the consumer of the commodity’s reliability.