KENYA STANDARD                  DKS 2679 : 2016 
ICS 67.100.10  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Goat  Cheese  — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
© KEBS 20 16          First Edition  2016 CD12: 2016 
 
                             KEBS 2016 — All rights reserved  ii TECHNICAL COMMITTEE REPRESENTATION  
 
The following organizations were represented on the Technical Committee:  
 
Kenya Dairy Board  
Ministry of Health — Public Health Department  
Ministry of Agriculture, Livestock and Fisheries — State Department of Livestock  
Ministry of Agriculture, Livestock and Fisheries — Department of Veterinary Services  
Egerton University — Department of Dairy and Food Science Technology  
Government Chemist’s Department  
National Public Health Labs  
Kenya Industrial Research and Development Institute (KIRDI)  
Consumer Information Network  
New Kenya Creameries Cooperative (NKCC)  
Brookside Dairy Ltd.  
Eldoville Dairies Limited  
Githunguri Dairy  
Happy Cow Ltd  
Brawns Cheese  
Raka Milk Processors Ltd  
Sameer Agriculture and Livestock (K) Limited   
KIBIDAV  Ltd (TOGGS)  
Kenya Bureau of Standards — Secretariat  
 
 
 
 
 
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Standards , are welcome . 
 
 
 
 
 
 
 
 
 
© Kenya Bu reau of Standards, 20 10 
 
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all Kenya Standards and except as provided under Section 26 of this Act, no Kenya Standar d produced by Kenya Bureau of Standards may 
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Director . 
  
KEBS 201 6 — All rights reserved    iii KENYA STANDARD                            DKS 2679 :2016  
ICS 67.100.10  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Goat  Cheese— Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
KENYA BUREAU OF STANDARDS (KEBS)  
 
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 CD12: 2016 
 
                             KEBS 2016 — 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 Committee and it is in accordance with the proce dures of the Kenya Bureau of Standards.  
 
Goat cheese is a fresh packaged cheese  is a very nutritious food which consists of a concentration of the 
constituents of milk, principally fat, casein and insoluble salts, together with water, in which small amount s of 
soluble salts, lactose, and albumin from milk are coagulated.  
 
This Kenya Standard covers composition , quality, hygieni c, contaminants and labeling re quirements of 
goatcheese.it also includes  a list of food additives  along other technical requirements  which are important in 
checking cheese under the regulatory system to prevent adulteration.  
 
In the preparation of this standard useful information was derived from members of the technical committee , 
general standard for cheese s (KS 28 -1) and local manuf acturers  KENYA STANDARD                          DKS 2679 :2016 
   KEBS 2016 — All rights reserved     1 
  
Goat  Cheese— Specification  
 
 
1 Scope  
 
This Kenya Standard prescribes the requirements and methods of test and sampling for Goat  cheese  intended 
for direct consumption or for further processing, in conformity with the description in Clause  3 of this standard.   
 
This Kenya Standard applies to Goat cheese  made from  pasteurized goat’s milk  
 
 2 Normative references  
 
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.  
 
CODEX STAN 208, Codex Standard for cheese in brine  
KS CAC/GL 21, Recommended international code of hygienic practice for foods for infants and children  
KS CAC/GL 23 , Guidelines for use of nutrition claims  
KS EAS 38, Labelling of prepackaged foods  
AOAC 942.17, Arsenic in foods Molybdenum blue method  
AOAC 999.10, Lead, Cadmium,Copper, Iron, and Zinc in foods, Atomic Absorption Spectrophotometr y after dry  
ashing  
CAC/MRL 2  Maximum Residue Limits for Veterinary Drugs in Food   
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 2455, General Standard - Food Safety  
KS 1552: 2016; Code of hygienic practice for milk and milk products  
KS 2455, General Standard - Food Safety  
KS 2191: 2016; Pa steurized Goat Milk — Specification  
KS 1552 :2016 – Code of hygienic practice for milk and milk products  
KS EAS 69, Pasteurized milk - Specification  
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 2962, Cheese and processed cheese products  Determination of total phosphorus content  
Molecular absorption spectrometric method  
KS ISO 5534, Cheese and processed cheese  Determ ination 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 6731, Milk, cream and evaporated milk - Determination of total soli ds content (reference method)  
KS ISO 6732 ; Milk and milk products -- Determination of iron content -- Spectrometric method (Reference 
method ) 
KS ISO/TS 6733 ; Milk and milk products -- Determination of lead content -- Graphite furnace atomic absorption 
spec trometric method  
KS ISO 11866 -2:2007; Milk and milk products -Enumeration of presumptive escherichia coli - Part 2: Colony -
counts 
 KS ISO 11866 -1:2005 (IDF 170 -1:2005) ; Milk and milk products -- Enumeration of presumptive Escherichia coli 
-- Part 1: Most probable number technique using 4 -methylumbelliferyl -beta-D-glucuronide (MUG.  DKS 2679 :2016 
 
2     KEBS 2016 — All rights reserved  KS ISO 6579:2002 Microbiology of food and animal feeding stuffs - Horizontal met hod 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 milks -- Determination of titratable acidity  -- Potentiometric 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 stuffs -- Horizontal method for the enumeration 
of beta -glucuronidase -positive Escherichia coli -- Part 1: Colony -count te chnique 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 me thod 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 5546:2010 (IDF 115:2010) ; Caseins and caseinates -- Determination  of pH (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 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  
 
 
3 Descrip tion 
 
3.1  Goat cheese is reserved to cheeses of diverse shape and weight, prepared with goat milk exclusively.   
Goat cheeses are categorized as  unripened (fresh)  cheese  or ripened  cheese.  The texture of each is defined as 
soft, semisoft, firm, or  hard. Goat cheeses fresh are  white and creamy in colou r with a  typical goat cheese , mild 
and tangy flavor.  Aged cheeses may be gray in color and stronger in flavor.  
 
3.1.1  Soft, unripened goat cheeses  
Soft Unripened goat cheeses have a tang (some much more so t han others) and usually a moist, fresh curd 
texture, white in colour with mild tangy flavor . They are produced using lactic bacteria and no or very little 
addition of rennet. They are higher in moisture and have no rind.  
 
3.1.2  Soft, ripened goat cheeses  
Have  a velvety -looking white surface mold (from Penicillium candidium) like cow's milk Camembert or Brie. The 
center is creamy  while the exterior  is white mold . Others  don’t  get as soft and may look crumbly but will taste 
very smooth. As the cheese ages, the white mold turns darker and brownish  which  can be trimmed off, if 
desired. Soft -ripened goat cheeses have a more complex flavor and aroma than unripened cheeses  and with no  
soured smell  
 
3.1.3 Semi -soft, ripened goat cheese   
Has white to off white  body , smooth texture,with a typical sweet , clean goat and nutty flavor, free from strong, 
stale, rancid or foreign odours  
 
3.1.4 Firm, unripened goat cheeses  
Are caramel  in color, with a very sweet, slightly tangy flavor and a firm, buttery consistency         DKS 2679 :2016 
 
   KEBS 2016 — All rights reserved     3 
  
3.1.5 Hard, unripened or ripened goat cheeses  
Are firm textured  and the curds are pressed . Aging matures and dries them.   
 
 
 
4 Essential composition and quality factors  
 
4.1 Raw materials  
 
Goat’s  milk and products obtained from goat milks complying with relevan t Kenya standards  
 
4.2  Permitted ingredients  
 
 Starter cultures of harmless lactic acid and or flavor producing bacteria and cultures of other harmless 
microorganisms.’  
 
 Moulds for rind formation on ripened goat cheeses including geotricum lactis, penicill ium candidum, 
album or glaucum  
 
 Rennet or other safe and suitable coagulating enzymes;  
 
 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.  
 
 Potable water;  complying with KS EAS 12  
 
 
 Gelatine and starches: Notwithstanding the provisions in the General Standard for Cheese ( KS 28 -1), 
these substances c an 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 stabilisers/thickeners listed in section 5;  
 
 Vinegar;  
 
 Edible vege table ash for coating of the rind  
 
 
 Safe and suitable enzymes to enhance the ripening process;  
 
 Flavoring agents such as edible oil, herbs and spices  
 
 Anti-caking agents may be used to minimize clumping and keep free flowing provided they are added 
only in  amounts functionally necessary as governed by Good Manufacturing Practice, taking into 
account any use of the anticaking agents listed in Clause 6 . 
 
 
 
 
4.3  compositional requirements  
 
4.3.1   Table 1: compositional requirements  for Fresh Goat cheese  DKS 2679 :2016 
 
4     KEBS 2016 — All rights reserved   
Milk 
constituent   
 
45% 
 
 Methods of Analysis  
 
Milkfat in dry 
matter  
minimum 
content : 
  
 
 
KS ISO 1735 or AOAC933.05  
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  
  
KS ISO 5534  
                                                
Fat in dry matter 
*content (m/m ) :) Corresponding minimum 
dry matter content  
(m/m  
 
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% 
Moisture 
(vacuum 
Oven), Max                                           
                                        58% 
   KS ISO 5534  or AOAC 926.08  
Salt %  Max <1% 
 KS ISO 5943  or 
AOAC983.14  
PH value  4.2-4.4  
KS ISO 5546  OR PH Meter  
 
 
 
4.3.2 Other Goat cheese varieties, as defined in clause 3 above, shall conform to the compositional 
requirements  provided  in the Annex   
 
 
 
6 Food additives  
 
Only those additives classes indicated as justified in the table 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 
below may be used and only within the functions and limits specified.  
 
  
 
        DKS 2679 :2016 
 
   KEBS 2016 — All rights reserved     5 
  
Table 2 
 
  Justified use:  
Additive fu nctional class:  Cheese mass  Surface/rind treatment  
Colours:  X1  
Bleaching agents:    
Acids:    
Acidity regulators:  X  
Stabilizers:    
Thickeners:    
Emulsifiers:    
Antioxidants:    
Preservatives:  X X 
Foaming agents:    
Anti-caking agents:   X2 
1 Only to obtain the colour characteristics, as described in Clause 3  
 
2 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 add itives belonging to the class is not technologically justified  
 
 
 
Table 3  Food additives  
 
INS No.  Name  
 Maximum Level  
  Colours  
   
100  Curcumins (for edible cheese rind)  
 Limited by GMP  
101  Riboflavins  
 Limited by GMP  
120  Carmines (for red  marbled cheeses 
only)  
 Limited by GMP  
140  Chlorophylls (for green marbled 
cheeses only)  
 Limited by GMP  
141  Copper chlorophylls  
 15 mg/kg  
1+60a(i)  β-Carotene (synthetic)  
 25mg/kg  
160a(ii)  Carotenes (natural extracts)  
 600 mg/kg  
160b  Annatto extracts  
   
   - normal coloured  
 10 mg/kg (on bixin/norbixin basis)  
   - orange coloured  
 25 mg/kg (on bixin/norbixin basis)  DKS 2679 :2016 
 
6     KEBS 2016 — All rights reserved     - deep orange coloured  
 50 mg/kg (on bixin/norbixin basis)  
160c  Paprika oleoresins  
 Limited by GMP  
160e  β-apo-Carotenal  
 35 mg/kg  
160f  β-apo-8’-Carotenoic acid, methyl or 
ethyl ester  
 35 mg/kg  
162  Beet red  
 Limited by GMP  
171  Titanium dioxide  
 Limited by GMP  
  Acidity regulators  
   
170 Calcium carbonates  
 Limited by GMP  
504 Magnesium carbonat es 
  
575 Glucono delta -lactone  
 Limited by GMP  
 Preservatives  
  
200  Sorbic acid  
  
3000 mg/kg calculated as sorbic acid  
201  Sodium sorbate  
 
202  Potassium sorbate  
 
203  Calcium sorbate  
 
234  
 Nisin  
 12.5 mg/kg  
239  Hexamethylene tetramine (P rovolone 
only)  
  25 mg/kg, expressed as formaldehyde  
251 Sodium nitrate  
 50 mg/kg, expressed as NaNO 3 
252 Potassium nitrate  
 
280 Propionic acid  
  
3000 mg/kg, calculated as 
propionicacid  281 Sodium propionate  
 
282 Calcium propionate  
 
1105  Lysozyme  
 Limited by GMP  
 For surface/rind treatment only:  
  
200 Sorbic acid  
 1 g/kg singly or in combination, 
calculated as sorbic acid  
202 Potassium sorbate  
 
203 Calcium sorbate  
        DKS 2679 :2016 
 
   KEBS 2016 — All rights reserved     7 
 235 Pimaricin (natamycin)  
 2 mg/dm2 of surface. Not present in a 
depth of 5 mm 
 Miscellaneous additive  
  
508 Potassium chloride  
  
 Sliced, cut, shredded or grated 
cheese  
  
460 Cellulose  
 Limited by GMP  
551 Silicon dioxide, amorphous  
  
 
10 g/kg singly or in combination. 
Silicates calculated as silicon dioxide  552 Calcium sil icate  
 
553 Magnesium silicate  
 
554 Sodium aluminosilicate  
 
555 Potassium aluminosilicate  
 
556 Calcium aluminium silicate  
 
559 Aluminium silicate  
 
560 Potassium silicate  
 
 Preservatives  
 
200 Sorbic acid  
 1 g/kg singly or in combination, 
calculated as sorbic acid  
202 Potassium sorbate  
 
203 Calcium sorbate  
Natamycin  
   
 
 
 
 
5.          Hygiene Requirements  
 
5.1 It is recommended that the products covered by the provisions of this standard be prepared and handled 
in accordance with the appropr iate sections of the General Principles of Food Hygiene (CAC/RCP 1 -
1969), the Code of Hygienic Practice for Milk and Milk Products ( KS 1552  and other relevant Kenya 
standards and regulations . 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 CAC/GL 21  
 
5.2     The products shall comply with any microbiological criteria established in accordance with Table  2 below.  
 
 Table 4 ▬ Microbiological requirements fo r Goat cheese  
S/N Quality  Requirements  Test method  DKS 2679 :2016 
 
8     KEBS 2016 — All rights reserved   Total plate count /g , Max  20000 cfu/g  KS  ISO 4833  
 Listeria monocytogenes  in 25/g  
 max,  Nil  KS  ISO 4833  
OR AOAC 
99.06  
 Salmonella spp  in 
25g or  (ml) Nil  KS ISO 4833  
 Shigella  in25g or  (ml)  Nil  KS ISO 21567  
or 
KS ISO 4833  
 Clostridium botulinum     Nil per gram  KS ISO 4833  
 Staphylococcus aureus  in 25g 
or  (ml)  
 Nil  KS ISO 4833  
 E.coli in25g or  (ml)  
 Nil  KS ISO 4833  
OR AOAC 
983.14  
 
 Faeca l coliforms:, max  Nil per gram  KS  ISO 4832  
 Non-faecal coliforms, max  <100cfu/g  KS  ISO 4832  
 Yeast and Mould, max  1000 cfu/g  
gram  KS ISO 6611  
 
 
 
7 Contaminants  
 
The products covered by this Standard shall comply with the maximum levels of CODEX STAN 1 93 and the 
maximum residue limits for pesticides  and veterinary drugs established by the Codex Alimentarius Commission 
(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  Goat 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         DKS 2679 :2016 
 
   KEBS 2016 — All rights reserved     9 
  
iv).  Copper (Cu)  
 5.0 mg/kg  
 
         AOAC 972.25 / 
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 999.1 1/ 
KS ISO 6732  
  
 
 
 
 
7.2 Pesticide residues   
In addition to the maximum  pesticide residue limits in table 7  below; the products covered by the provisions of 
this standard shall conform to those maximum limits for Pesticide  residue limits established by the Codex 
Alimentarius Commission for these products in codex Stan 193;  
 
Table 6- maximum Pesticide residue limits  for Goat 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  
 
Goat  cheese shall not have more than 0. 05ppb aflatoxin m1 content when tested according to KS ISO 
14501:2007/ AOAC 974.17 and AOAC 980.21  , Aflatoxin M1 in milk and cheese -thin layer chromatographic 
method s 
 
7.4        Total Antibiotic residues  
 
Goat  cheese shall not have more than 10.0 ppb total antibiotic residues as (beta lactam) content when tested 
according to AOAC 982.14, 15, 16, 17  and18 , and AOAC 962. 14, Beta-lactam Antibiotics in milk  
 
 
7.5            Veterinary Drug  Residues      DKS 2679 :2016 
 
10     KEBS 2016 — All rights reserved  In addition to the  maximum veterinary drug residue  limits in table 6 below; the products covered by the 
provisions of this standard shall conform to those maximum limits for  veterinary drug residue limits established 
by the Codex Alimentarius Commission for these products in codex Stan 193;  
  
Table 7- maximum veterinary drug residue Limits for Goat cheese  
 
 
S/N Parameter  Requirements/ 
MRL  Test method  
i ChloramPhenical  ND AOAC 972.17  
ii Nitrofunas(including 
metabolites)  ND AOAC  
 Ronidazole  ND AOAC  
 Metronidazole  ND AOAC 991.17  
 Fenbendazole  100ppb  AOAC 991.17  
 Albendazole  100ppb  AOAC 991.17  
 Phenylbutazone  ND   AOAC 
991.17  
 
 
 
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 General Standard for the Labelling of Prepackaged Foods ; KS EAS 38  and the 
General Stand ard for the Use of Dairy Terms (CODEX STAN 206 -1999), the following specific provisions apply:  
 
8.2.1 Name of the food  
 
The name of the food shall be ‘Goat Cheese ’. 
 
In case the product is not designated by an alternative or a variety name, but with the d esignation “goat cheese”, 
the designation may be accompanied by a descriptive term such as provided for in clause  8.2.3.  
 
Goat cheese may alternatively be designated “fresh cheese” provided it is not misleading to the consumer in the 
country in which the p roduct is sold.  
 
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, General 
standard for cheese  shall apply.  
 
The designation of  goat cheese 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        DKS 2679 :2016 
 
   KEBS 2016 — All rights reserved     11 
 describing the modifi cation 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) . 
 
The designation may also be used for cut, sliced, shredded or grated products made from cheese which cheese 
is in conformity with this Standard.  
 
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 co untry, the country in 
which the transformation is performed shall be considered to be the country of origin for the purpose of labeling.  
 
8.2.3  In case the product is not designated with a variety name but with the designation "cheese" alone, the 
designati on may be accompanied by the appropriate descriptive terms in the following table:  
 
 
Designation according to firmness and ripening characteristics  
 
According to firmness: Term 1  According to principal ripening: Term 2  
MFFB %  Designation   
< 51  Extra  hard  Ripened  
49-56  Hard  Mould ripened  
54-69  Firm/Semi -hard  Unripened/Fresh  
> 67  Soft  In Brine  
MFFB moisture on a fat -free basis  
 
MFFB  equals percentage moisture on a fat -free basis, i.e.,   
 
  
100  cheesetheinfatof weight cheese of weighttotalcheesethein moistureof weight             
 
The designation of a cheese with moisture on a fat -free basis of 57 % which is ripened in a manner similar in 
which Danablu is ripened would be:  "Mould ripened firm cheese or firm mould ripened cheese."  
 
8.2.3  Declaration of milkfat content  
 
The milk fat content shall be decl ared 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) in grams per serving as quantified in the label, provided that the number of servings is stated.  
 
Additionally, the following terms may be used:  
 
High fat  (if the content of FDM is above or equal to 60 %);  
Full fat  (if the content of FDM is above or equal to 45 % and less than 60 %)  
Medium fat  
Low fat  (if the content of FDM is above or equal to 10  % and less than 45 %)  
(if the content of FDM is above or equal to 10% and less than 25% )  
Skim  (if the content of FDM is less than 10 %)  
 DKS 2679 :2016 
 
12     KEBS 2016 — All rights reserved  8.2.4 Nutrient Declaration  
 
Nutritional claim  shall be made  in accordance with the Guidelines for the Use of Nut ritional Claims  
(CAC/GL 23 -1997)  
 
8.2.5     Declaration of allergen information  
 
8.2.6     Declaration of GMO and Gluten Status, where applicable  
 
8.2.7 Date marking:  
        
       i)  Date of manufacture  
 
       ii) Expiry date;  
 
      ii)   Storage instru ctions and / or conditions  
 
8.29.8     Name and address of manufacturer  
 
8.2.9    Net weight content  
 
8.2.10     Brand name of the product  
 
8.2.11    Batch or code number  
 
8.2.12  Labelling of non -retail containers  
 
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 the 
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 methods of sampling and analysis sha ll be those provided in the normative references listed in Clause 2 of 
this standard.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
        DKS 2679 :2016 
 
   KEBS 2016 — All rights reserved     13 
  
 
 
 
 
 
 
 
 
Annex A  
(Informative)  
 
Cheese characteristics  
 
Cheese rind  
 
During ripening of the moulded cheese curd in natural creation or in environments  in which the air humidity and, 
possibly, air composition are controlled, the outside of the cheese will develop into a semi -closed layer with a  
lower moisture content. This part of the cheese is called rind. The rind is constituted of cheese mass which, a t 
the start of the ripening, is of the same composition as the internal part of the cheese. In may cases, the brining 
of cheese initiates the formation of rind. Due to the influence of the salt gradient in the brine, of oxygen, of drying 
out and of other r eactions, the rind successively becomes of a somewhat different composition than the interior 
of the cheese and often presents a more bitter taste.  
 
During or after ripening the cheese rind can be treated or can be naturally colonized with desired culture s of 
microorganisms, for instance Penicillium candidum  or Brevibacterium  linens. The resulting layer, in some cases 
referred to as smear, forms a part of the rind.  
 
Rindless cheese is ripened by the use of a ripening film. The outer part of that cheese do es not develop a rind 
with lower moisture content although influence of light of course can cause some difference compared to the 
inner part.  
 
Cheese surface  
 
The term "cheese surface" is used for the outside layer of cheese or parts of cheese, even in th e sliced, 
shredded or grated form. The term includes the outside of the whole cheese, disregarding whether a rind has 
been formed or not.  
 
Cheese coatings  
 
Cheese can be coated prior to the ripening, during the ripening process or when the ripening has be en finished. 
When a coating is used during ripening the purpose of the coating is to regulate the moisture content of the 
cheese and to protect the cheese against microorganisms.  
 
Coating of a cheese after the ripening has been finished is done to protect  the cheese against microorganisms 
and other contamination, to protect the cheese from physical damage during transport and distribution and/or to 
give the cheese a specific appearance (e.g. coloured).  
 
Coating can be distinguished very easily from rind, as coatings are made of non -cheese material, and very often 
it is possible to remove the coating again by brushing, rubbing or peeling it off.  
 
Cheese can be coated with:  
 
 A film, very often polyvinylacetate, but also other artificial material or materia l composed of natural 
ingredients, which helps to regulate the humidity during ripening and protects the cheese against 
microorganisms (for example, ripening films).2  DKS 2679 :2016 
 
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 A layer, mostly wax, paraffin or a plastic, which normally is impermeable to moisture, to protect the cheese 
after ripening against microorganisms and against physical damage during retail handling and, in some 
cases to contribute to the presentation of the cheese.  
 
1  Amendment adopted by the 26th Session of the Codex Alimentarius Commissi on.  
 
2  Wheat gluten or wheat protein products should not be used for technological reasons e.g. coating or 
processing aids for foods which are gluten -free by nature - Codex Standard for Wheat Protein Products 
including Wheat Gluten.  
        DKS 2679 :2016 
 
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 Annex B  
(Normative ) 
 
Classification of cheese according to firmness, fat content and principal curing 
characteristics  
 
The following classification shall be applicable to all cheeses covered by this standard. However, this 
classification shall not preclude the designation o f more specific requirements in individual cheese standards .  
 
Table B.1  Classification of cheese  
 
 Term I   Term II  Term III  
If the MFFB a) 
is % The first phrase in 
the designation 
shall be  If the FDB b) 
is % The second 
phrase in the 
designation 
shall b e Designation according 
to principal curing 
characteristics  
    < 51 
 
49 - 56 
 
54 - 63 
 
61 – 69 
 
    > 67 Extra hard  
 
Hard  
 
Semi -hard 
 
Semi -soft 
 
Soft     > 60 
 
>45 ≤ 60  
 
>25 ≤ 45  
 
>10 ≤25  
 
≤10 High fat  
 
Full fat  
 
Medium fat  
 
Low fat  
 
Skim  i)    cured or ripened  
 
a)   mainly surface  
 
b)   mainly interior  
 
ii)    mould cured or 
ripened  
 
a)   mainly surface  
 
b)   mainly interior  
 
iii)   uncured or 
unripened  
 
a)MFFB  equals percentage moisture on a fat -free basis, i.e.  
 
  
100 X cheesetheinfatof weight cheese of weighttotalcheesethein moistureof weight
           
  
 
b)FDB equals percentage fat on the dry basis, i.e. 
 
  
100 X 
cheese the in moisture of weight cheese of  weighttotalcheese the of contentfat
  
 
 
 
Example : The description of a cheese with moisture on a fat -free basis of 57 % and fat on a dry basis of 53 %, 
which is cured in a manner similar to that in which Roquefort is cured, would be:  
 
semi -hard   full fat     interior mould cured cheese  
(Term I)   (Term II)                 (Term III)  
 
 
 DKS 2679 :2016 
 
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Table  B.2 -   Compositional requirements for all  the Goat cheeses covered by this standard  
 
 
S/N 
Cheese classification   
                                       Requirements:  
 
Milk fat :  
 
Designation shall be ; 
 Dry matter content (m/m):  
 
Moisture content, per cent 
(maximum) ( m/m)  
Depending on th e fat in dry 
matter content, according to the 
table below  
Fat in dry 
matter 
content 
(m/m):  Corresponding 
minimum dry 
matter content 
(m/m):  
i) Extra hard  High fat  
 
  >60%   (if 
above or 
equal to 60 
%) 62% < 51 
ii hard Full fat  >45 ≤ 60  
(if above or 
equal to 45 
% and less 
than 60 %)   
52% 
 49 - 56 
 
iii) Semi -hard 
  Medium fat  
 >25 ≤ 45% 
(if above or 
equal to 10 
% and less 
than 45 %)  
 48% 54 - 63 
 
 
iv) Semi -soft 
 
  Low fat  
 >10 ≤25%  
(if above or 
equal to 10 
% and less 
than 25 %)  
 12% 61 – 69 
 
v) soft  Skim  ≤10 % (if 
less than 10 
%) 
 <12%      > 67 
Test Method   KS ISO 1735 or KS 
ISO 3433   KS ISO 
1735 or KS 
ISO 3433  KS ISO 5534  KS ISO 5534  
 
 
 
Note: The salt content shall not be more than 3%  
        DKS 2679 :2016 
 
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